Items where Division is "Fruit and Vegetable Technology" and Year is 1966

E

Eapen, K. E. and Ramanathan, P. K. (1966) Process for the production of instant mash potato. Journal of Food Science and Technology, 3. pp. 66-68.

Eapen, K. E. and Ramanathan, P. K. (1966) Vacuum puffing and dehydration of potato. Food Technology, 20. pp. 191-193.

K

Kariappa, C. B. and Sathyanarayana Rao, B. A. and Siddappa, G. S. (1966) Studies on the canning of Coorg mandrain orange segments. Journal of Food Science and Technology (India), 3 (3). pp. 101-102.

L

Laxminarayana, S. and Subramanyam, H. (1966) Physical, chemical and physiological changes in sapota fruit (Achras sapota Linn.) (Sapotaceae) during development and ripening. Journal of Food Science and Technology, 3 (4). pp. 151-154.

M

Mahadeviah, M. (1966) Brown and pink discolouration in some processed fruit and vegetable products and their prevention. Indian Food Packer, 20 (3). pp. 5-9.

Mahadeviah, M. and Siddappa, G. S. (1966) Proximate composition of Garcinia xanthochymus and methods of preserving the fruit. Journal of Food Science and Technology (India), 3. p. 69.

Mahadeviah, M. and Siddappa, G. S. (1966) Recent investigations on corrosion of tin containers in canned food products. Indian Food Packer, 20 (5). pp. 14-17.

N

Nanjundaswamy, A. M. and Lakshminarayana, Setty. and Rahim, A. and Siddappa, G. S. (1966) A note on proximate mineral and vitamin composition of some important varieties of mangoes of Andhra Pradesh. Indian Food Packer, 20 (3). pp. 22-26.

Nanjundaswamy, A. M. and Rahim, A. and Siddappa, G. S. (1966) Proximate composition and suitability for preservation of some important varieties of mangoes grown in Salem. Indian Food Packer, 20 (3). pp. 15-21.

P

Padival, R. A. and Srinivasan, M. (1966) Preparation of precooked, dehydrated powder from pumpkin (Cucurbita maxima). Journal of Food Science and Technology, 3. pp. 164-165. ISSN 0022-1155

R

Ramachandra, B. S. and Ranganna, S. and Subba Rao, L. S. and Kalbag, S. S. (1966) An improved equipment for the manufacture of preserves. Journal of Food Science and Technology, 3 (3). pp. 103-108.

Ramachandra, B. S. and Subba Rao, L. S. and Ranganna, S. (1966) Studies on preparation and storage of ash gourd preserve by the hot continuous concentration process. Indian Food Packer, 20 (6). pp. 5-10.

Ranganna, S. and Govindarajan, V. S. (1966) Leucoanthocyanins in cabbage and pink discolouration. Journal of Food Science and Technology, 3 (4). pp. 155-158.

Ranganna, S. and Lakshminarayana, Setty. and Nagaraja, K. V. (1966) Discolouration in canned guava. Indian Food Packer, 20 (5). pp. 5-13.

Rodrigues, J. and Subramanyam, H. (1966) Effect of pre-harvest spray of plant growth regulators on size, composition and storage behaviour of Coorg mandarin (Citrus reticulata Blanco). Journal of the Science of Food and Agriculture, 17. pp. 425-427.

S

Sastry, M. V. (1966) Biochemical studies in the physiology of sapota. II. Major chemical constituents. Indian Food Packer, 20 (6). pp. 16-20.

V

Vibhakar, S. and Prabhakar, J. V. and Bhatnagar, H. C. (1966) The clarification and deacidification of grape juice by ion exchange resins. Journal of Science of Food and Agriculture, 17. pp. 488-490.