Items where Subject is "600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition"

A

Adegoke, G. O. and Jagan Mohan Rao, L. and Shankaracharya, N. B. (1998) A comparison of the essential oils of Aframomum daniellii (Hook f.) K. Schum. and Amomum subulatum Roxb. Flavour and Fragrance Journal, 13 (5). 349-352 ; 11 ref..

Ananthakrishna, S. M. and Govindarajan, V. S. (1975) Evaluation of spices and oleoresins. V. Estimation of pungent principles of pepper. Journal of Food Science and Technology, India, 12 (5). 253-256, 21 ref..

Arpana, Anand (2016) Processing and Preservation of Tomato crush and development of value added products. [Student Project Report] (Submitted)

B

Bindra, U. and Manjrekar, S. P. and Jain, S. C. (1973) A study on the chemical composition and characteristics of muskmelon (Cucumis melo L.) variety Haramadhu. Indian Food Packer, 27 (2). pp. 41-43.

G

Gurudeeban, S. (2007) Chemical Composition and Characteristics of Volatile Compounds from Citrullus Colocynthis Schrad. [Student Project Report]

I

Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1965) Effect of cooking on the composition of mutton. Food Technology, 19. pp. 120-122.

J

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (1997) Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume. Flavour and Fragrance Journal, 12 (5). 331-333, 8 ref..

K

Kadkol, S. B. and Swaminathan, M. (1955) Chemical composition of different varieties of ragi (Eleusine coracana). Bulletin of Central Food Technological Research Institute, 4. p. 12.

L

Lewis, Y. S. and Nambudiri, E. S. (1967) Composition of Davana oil-some preliminary studies. Perfumery and Essential Oil Records, 58. pp. 613-617.

Lewis, Y. S. and Nambudiri, E. S. and Philip, T. (1966) Composition of Cardamom Oils. Perfumery and Essential Oil Records, 57. pp. 623-628.

N

Nagarajan, S. and Jagan Mohan Rao, L. and Gurudutt, K. N. (2001) Chemical composition of the volatiles of Decalepis hamiltonii (Wight & Arn). Flavour and Fragrance Journal, 16 (1). 27-29, 7 ref..

Nagarajan, S. and Jagan Mohan Rao, L. and Gurudutt, K. N. (2001) Chemical composition of the volatiles of Hemidesmus indicus R. Br. Flavour and Fragrance Journal, 16 (3). 212-214, 11 ref..

P

Pura Naik, J. and Jagan Mohan Rao, L. and Mohan Kumar, T. M. and Sampathu, S. R. (2004) Chemical composition of the volatile oil from the pericarp (husk) of large cardamom (Amomum subulatum Roxb.). Flavour and Fragrance Journal, 19 (5). pp. 441-444.

R

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.

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.

S

Shankaracharya, N. B. and Anandaraman, S. and Natarajan, C. P. (1973) Chemical composition of raw and roasted fenugreek seeds. Journal of Food Science and Technology, 10 (4). 179-181, 5 ref.. ISSN 0022-1155

Sowmya, P. T. (2011) Studies on Processing of Mint Leaves, Chemical Composition and Synthesis of Menthol Glycosides. [Student Project Report]

V

Vibhakar, S. and Prabhakar, J. V. and Bhatnagar, H. C. (1972) Chemical composition of some varieties of grapes grown in Maharashtra. Indian Food Packer, 26 (2). p. 70.