Browse by By Journal

Kapur, O. P. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Acute toxicity trials with vanaspathi containing ratanjot. Food Science, 12 (2). pp. 35-36.

Joseph, A. A. and Roy Choudhuri, R. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Amino acid composition and nutritive value of the proteins of different varieties of potato. Food Science, 12. pp. 255-257.

Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Chemical composition of some varieties of potato. Food Science, 12. pp. 249-250.

Kuppuswamy, S. and Bhatia, B. S. and Gururaja Rao, R. and Bhatia, D. S. (1963) Dehydration of cooked rice and dhal. Food Science, 12 (2). pp. 37-39.

Bhatia, B. S. and Mehta, G. L. and Nair, K. G. (1963) Dehydration of litchi (Litchi chinensis). Food Science, 12. pp. 313-315.

Roy Choudhuri, R. N. and Joseph, A. A. and Daniel, V. A. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Effect of cooking, frying, baking and canning on the nutritive value of potato. Food Science, 12. pp. 253-255.

Narsingh, K. L. and Dalal, V. B. and Srivastava, H. C. (1963) Effect of fungicidal wax emulsion on the storage behaviour of green limes (Citrus aurantifolia Swingle). Food Science, 12 (7). pp. 197-199.

Rodrigues, J. and Dalal, V. B. and Subramanyam, H. and Aiyappa, K. M. and Srivastava, H. C. (1963) Effect of preharvest sprays of plant growth regulators on Coorg mandarins (Citrus reticulata Blanco) and their storage studies with and without wax coating. Food Science, 12. pp. 336-340.

Srivas, S. R. and Pruthi, J. S. and Siddappa, G. S. (1963) Effect of stage of maturity of fruit and storage temperature on the volatile oil and pectin content of fresh limes (Citrus aurantifolia Swingle). Food Science, 12. pp. 340-343.

Shivashankar, S. and Govindarajan, V. S. (1963) Equilibrium relative humidity (ERH) relationships of processed arecanut and whole dried ripe nuts. Food Science, 12 (11). pp. 317-321.

Thorat, A. K. and Bhatia, B. S. and Kuppuswamy, S. and Bhatia, D. S. (1963) Further studies on drying of Indian grapes. Food Science, 12. pp. 97-114.

Roy Choudhuri, R. N. and Joseph, A. A. and Sreenivas, N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Nutritive value of poor Indian diets based on potato. Food Science, 12. pp. 258-262.

Padmini, T. and Narayanaswamy, D. and Murthy, H. B. N. (1963) Packaging and storage studies on mango cereal flakes. Food Science, 12 (11). pp. 315-317.

Viraktamath, C. S. (1963) Packaging and storage studies on scented supari (processed arecanuts). Food Science, 12 (11). pp. 322-325.

Agarwal, P. C. and Prabhakar, J. V. and Ranganna, S. and Bhatnagar, H. C. (1963) Pink discolouration in canned banana puree. Food Science, 12. p. 200.

Anandaswamy, B. and Viraktamath, C. S. and Subba Rao, K. R. and Suryanarayana Rao, B. N. and Iyengar, N. V. R. and Srivastava, H. C. (1963) Prepackaging of fresh produce. IV. Okra (Hibiscus esculentus). Food Science, 12 (11). pp. 332-335.

Viraktamath, C. S. and Anandaswamy, B. and Subba Rao, K. R. and Suryanarayana Rao, B. N. and Iyengar, N. V. R. and Srivastava, H. C. (1963) Prepackaging studies on fresh produce. 3. Brinjal egg plant (Solanum melongena). Food Science, 12. pp. 327-331.

Roy Choudhuri, R. N. and Joseph, A. A. and Kantha, Joseph. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Preparation and chemical composition of potato flour from some varieties of potato. Food Science, 12. pp. 251-253.

Subramanyan, V. (1963) Present Status and Recent Developments Relating to Some Classes of Protective Foods with Indications for Future Lines of Research and Application. Food Science, 12 (4). pp. 129-147.

Lakshminarayana, Setty. and Siddappa, G. S. and Subba Rao, M. S. and Johar, D. S. (1963) Preservation of mango ginger. Food Science, 12. pp. 11-14.

Bhuvaneswaran, C. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using a low-protein diet. Food Science, 12. pp. 185-187.

Bhuvaneswaran, C. and Kapur, O. P. and Sriramachari, S. and Paul Jayaraj, A. and Srinivasan, M. and Subrahmanyan, V. (1963) Rat growth studies on vanaspathi colourised with turmeric extract using an adequate diet. Food Science, 12. pp. 182-184.

Pruthi, J. S. (1963) Spin pasteurization of canned passion fruit juice. Food Science, 12 (1). pp. 1-10.

Subba Rao, M. S. and Soumithri, T. C. and Johar, D. S. and Subrahmanyan, V. (1963) Studies on Brine Pickles-Part III: Preservative Emulsion For Pickles. Food Science, 12 (12). pp. 381-386.

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Narayana Rao, M. and Rajalakshmi, D. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Studies on an ideal protein pattern for reference purposes. I. The PER and NPU of tentative `ideal' reference protein pattern as compared with those of egg and milk proteins. Food Science, 12. pp. 163-167.

Soumithri, T. C. and Subba Rao, M. S. and Johar, D. S. (1963) Studies on brine pickles. Part II. Isolation and identification of yeasts from Indian pickles. Food Science, 12. pp. 377-380.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees -VI. Effect of substitution of skim milk powder with Bengal gram or groundnut flour. Food Science, 12. pp. 238-239.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee. Food Science, 12. pp. 221-223.

Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. II. Physico - chemical change in mango toffees during storage. Food Science, 12. pp. 223-227.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. III. Effect of incorporation of antioxidant on the development of rancidity and stability of carotene in mango toffee. Food Science, 12. pp. 228-232.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. IV. Packaging requirements of mango toffee in relation to moisture equilibrium. Food Science, 12. pp. 233-235.

Siddappa, G. S. and Kerawala, D. N. (1963) Studies on fruit toffees. V. Effect of incorporation of fungistatic agents on the storage behaviour of mango toffee. Food Science, 12. pp. 235-238.

Patric, Tauro. and Ramachandra Rao, T. N. and Johar, D. S. and Sreenivasan, A. (1963) Studies on microbial production of glutamic acid. Food Science, 12. pp. 263-266.

Sreekantiah, K. R. and Johar, D. S. (1963) Studies on pectolytic enzyme production by fungi. Part I. Screening of organisms. Food Science, 12 (12). pp. 347-352.

Sreekantiah, K. R. and Shah, V. K. and Johar, D. S. (1963) Studies on pectolytic enzyme production by fungi. Part II. Effect of nutrients and cultural conditions on the secretion of enzyme. Food Science, 12 (12). pp. 353-357.

Sreekantiah, K. R. and Johar, D. S. (1963) Studies on pectolytic enzyme production by fungi. Part III. Development of enzyme preparations for commercial use. Food Science, 12 (12). pp. 358-363.

Sreekantiah, K. R. and Shamanthaka Sastry, M. C. and Johar, D. S. and Ramachandra Rao, T. N. and Bhatnagar, H. C. (1963) Studies on pectolytic enzyme production by fungi. Part IV: Use of pectin degrading enzymes in the extraction and clarification of fruit juice. Food Science, 12. pp. 364-368.

Joseph, R. and Sreekantiah, K. R. and Johar, D. S. (1963) Studies on pectolytic enzyme production by fungi. Part. V. Use of pectolytic enzyme preparation in the extraction and clarification of grape juice. Food Science, 12. pp. 369-373.

Soumithri, T. C. and Subba Rao, M. S. and Johar, D. S. (1963) Studies on the brine pickles. Part I. Salt and acid ratio in Indian pickles and the incidence of microbial spoilage. Food Science, 12. pp. 374-377.

Murthy, G. S. and Austin, A. (1963) Studies on the quality characters of Indian wheats with reference to chapati making. Food Science, 12 (3). pp. 61-64.

Murthy, G. S. and Austin, A. (1963) Studies on the quality characters of Indian wheats with reference to the mixability of their flours with the flours of other food grains and tubers for making @chapaties@. Food Science, 12 (3). pp. 64-68.

Gopalakrishna Rao, N. (1963) Studies on the shelf-life of enriched tapioca macaroni products. Food Science, 12. pp. 40-42.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Studies on the utilisation of Assam oranges. Part I. Recovery of peel oil and its physico-chemical composition. Food Science, 12. pp. 240-243.

Chaliha, B. P. and Barua, A. D. and Mahanta, D. and Siddappa, G. S. (1963) Studies on the utilization of Assam oranges. Part 2. Recovery and quality of pectin. Food Science, 12. pp. 243-245.

Tasker, P. K. and Joseph, A. A. and Parthasarathy, H. N. and Paul Jayaraj, A. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) Supplementary value of a protein food based on a blend of soy, groundnut and coconut flour to tapioca-rice diet. Food Science, 12. pp. 178-181.

Bains, G. S. (1963) Use of galactomannan polysaccharides in food processing and their role in nutrition. Food Science, 12 (11). pp. 344-345.

Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The chemical composition and shelf life of a protein food based on a blend of soybean, groundnut and coconut flours. Food Science, 12. pp. 173-175.

Parthasarathy, H. N. and Doraiswamy, T. R. and Venkat Rao, S. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The digestibility coefficient, biological value and net protein utilization of egg proteins and protein blends having amino acid composition similar to FAO reference pattern and on `ideal' reference. Food Science, 12. pp. 168-173.

Venkatesam, A. V. and Rahman, A. and Srihari, B. R. (1963) An investigation into the effect of the size of orange on the production of canned orange segments. Food Science, 12. pp. 275-289.

Tasker, P. K. and Ananthaswamy, H. N. and Narayana Rao, M. and Swaminathan, M. and Sankaran, A. N. and Sreenivasan, A. and Subrahmanyan, V. (1963) The nutritive value of the proteins of a processed protein food based on a blend of full fat soy flour, groundnut flour and coconut meal. Food Science, 12. pp. 175-177.

Kutumba Rao, S. and Chandrasekharan Kartha, C. and Appu Rao, B. and Thirumala Rao, S. D. and Murthy, K. S. (1962) Maize germ milling. Food Science, 12 (3). pp. 71-74.