Items where Division is "Plantation Products Spices and Flavour Technology" and Year is 1970

Abraham, K. O. and Sastry, L. V. L. (1970) Convenient device for spotting large quantities of solution on thin layer chromatographic plates. Laboratory Practice, 19. p. 1038.

Boonlert, Srisara (1970) Carbohydrates of green roasted and soluble coffee : arabingalactan and mannan in green, roasted and soluble coffee. Masters thesis, Central Food Technological Research Institute.

Chikkaputtaiah, K. S. (1970) Chemistry and technology of mustard. Masters thesis, Central Food Technological Research Institute.

Dhanaraj, S. and Sankaran, A. N. and Mathew, A. (1970) Quality and market evaluation of processed arecanuts. Journal of Food Science and Technology, 7 (3). 123-26, 7 ref.. ISSN 0022-1155

Eapen, K. C. and Rao, T. N. R. (1970) Studies on vinegar. I. Standardisation of conditions for different methods of acetification. Indian Food Packer, 24 (5). 5-10, 14 ref..

Gopalakrishna Rao, N. and Natarajan, C. P. and Balachandran, A. (1970) Ready mix coffee beverage. Indian Coffee, 34 (1). 12-14, 5 ref..

Govindarajan, V. S. and Ananthakrishna, S. M. (1970) Observations on the separation of capsaicin from Capsicum and its oleoresin. Journal of Food Science and Technology, 7 (4). 212-213, 15 ref.. ISSN 0022-1155

Krishnamurthy, M. N. (1970) Pungent principle and pigments of chillies. Masters thesis, Central Food Technological Research Institute.

Krishnamurthy, N. and Lewis, Y. S. and Mathew, A. G. (1970) Essential oil of ginger. Indian Perfumer, 14 (1). pp. 1-3.

Krishnamurthy, N. and Lewis, Y. S. and Nambudiri, E. S. and Mathew, A. G. (1970) Paprika. Indian Spices, 7 (1). p. 7.

Krishnaprasad, C. A. and Prabhakar, J. V. and Bhatnagar, H. C. (1970) Thin layer chromatography of water soluble food colours. Indian Food Packer, 24 (3). pp. 42-43.

Laul, M. S. and Bhale Rao, S. D. and Rane, V. R. and Amla, B. L. (1970) Studies on the sun drying of chillies (Capsicum annum Linn.). Indian Food Packer, 24 (2). pp. 22-28.

Lewis, Y. S. and Menon, P. G. K. and Natarajan, C. P. and Amla, B. L. (1970) Tamarind concentrate. Indian Food Packer, 24 (1). pp. 18-20.

Mathew, A. G. and Parpia, H. A. B. (1970) Polyphenols of cashew kernel testa. Journal of Food Science, 35 (2). 140-143, 18 ref..

Nagalakshmi, S. and Natarajan, C. P. (1970) Preliminary studies on stability and storage behaviour of ready mix (pulse and spice) bars. Indian Food Packer, 24 (1). 12-15, 10 ref..

Nambudiri, E. S. and Lewis, Y. S. and Krishnamurthy, N. and Mathew, A. G. (1970) Oleoresin pepper. Flavour Industry, 1 (2). pp. 97-100.

Natarajan, C. P. and Kuppuswamy, S. and Sankaracharya, N. B. and Bai, R. P. and Raghavan, B. and Krishnamurthy, M. N. and Khan, F. and Lewis, Y. S. and Govindarajan, V. S. (1970) Product development of ginger. Indian Spices, 7 (4). 24-28, 20 ref..

Rao, J. M. and Nair, P. M. (1970) Structure and mutarotation of ascorbic acid osazones. Tetrahedron, 26. pp. 3833-3838.

Sastry, L. V. L. and Sebastian, K. and Krishnaprasad, C. A. (1970) Estimation of total dye content of food colour preparations. Journal of Food Science and Technology, 7 (3). 132-34, 7 ref..

Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1970) Colorimetric method of determination of pungent constituents of pepper. Flavour Industry, 1 (3). 173-75, 12 ref..

Shurpalekar, S. R. and Venkatesh, K. V. L. and Prabhakar, J. V. and Amla, B. L. (1970) Physico-chemical characteristics and quality assessment of commercial papads. Journal of Food Science and Technology, 7 (2). 100-105, 4 ref.. ISSN 0022-1155

Venkatasubbaiah, G. and Mathew, A. G. (1970) Polyphenols of custard apple and their role in pink discolouration. Journal of Food Science and Technology, 7 (4). 203-204, 6 ref.. ISSN 0022-1155

Venkatesh, K. V. L. and Shurpalekar, S. R. and Prabhakar, J. V. and Amla, B. L. (1970) Physico-chemical characteristics of papad (sajji) khar. Journal of Food Science and Technology, 7 (2). 106-109, 7 ref.. ISSN 0022-1155

Wijeratne, W. B. (1970) Astringency in fruits and vegetables. Masters thesis, Central Food Technological Research Institute.