Items where Subject is "600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning"

A

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.

Agarwal, P. C. and Rodriguez, R. and Saha, N. K. (1969) Studies on some important varieties of green peas of Northern India. II. Canning trials. Indian Food Packer, 23 (6). pp. 17-22.

B

Baliga, B. R. and Rao, A. S. and Lahiry, N. L. (1969) Prevention of browning in hard boiled eggs during canning. Journal of Food Science and Technology, 6 (3). 200-204, 22 ref..

Beerh, O. P. and Bhatnagar, H. C. (1962) Studies on suitability of some varieties of tomatoes for canning. Indian Food Packer, 16 (6). pp. 11-13.

Beerh, O. P. and Rane, V. R. (1983) Canning of mandarin orange segments. Indian Food Packer, 37 (6). pp. 25-42.

Beerh, O. P. and Rane, V. R. (1976) Physico-chemical characteristics and canning trials of some varieties of tomatoes grown in Central India. Journal of Food Science and Technology, 13 (3). pp. 151-155.

Berry, S. K. and Kalra, C. L. and Beerh, O. P. and Kulkarni, S. G. and Kour, S. and Sehgal, R. C. and Chadha, M. L. (1988) Screening of different varieties of brinjal (Solanum melongena Linn) for preparation and canning of bharta. Indian Food Packer, 42 (3). pp. 52-61.

Bhabani Prasad, Pattnaik (1984) Influence of canning operations on drained weight of canned meat products. [Student Project Report] (Submitted)

Bhat, A. V. and George Varkey, A. and Satyavathi, Krishnakutty and Pruthi, J. S. (1977) Varietal trials in canning of pineapples. Indian Food Packer, 31 (2). pp. 18-25.

Bhat, A. V. and Satyavathi, V. K. and George Varkey, A. and Mookerjee, K. K. and Chitra Devi, A. K. (1972) Effect of hydrochloric acid treatment on the crown size and canning quality of pineapple fruit. Indian Food Packer, 26 (6). pp. 23-25.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1955) Relative incidence of hydrogen swell formation in some canned fruit and vegetable products. Bulletin of Central Food Technological Research Institute, 4. p. 289.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1957) Retention of added ascorbic acid in canned jack fruit during processing and storage. Food Science, 6. pp. 10-12.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1958) Tin content of some canned jack fruit products. Indian Journal of Agricultural Science, 27. pp. 133-140.

Bhattacharya, R. (1972) Studies on heat penetration characteristics of canned meat products. Masters thesis, Central Food Technological Research Institute.

Bindra, U. and Manjrekar, S. P. and Jain, S. C. (1973) Utilization of muskmelon (Cucumis melo L.) variety Haramadhu. Journal of Food Science and Technology (India), 10. pp. 176-179.

C

Chakraborthy, S. and Rodriguez, R. and Sampathu, S. R. and Saha, N. K. (1974) Prevention of pink discolouration in canned litchi (L. chinensis). Journal of Food Science and Technology, 11 (6). pp. 266-268.

Chakraborthy, S. and Saha, N. K. and Prakash, K. and Bisht, H. C. (1980) Studies on varietal suitability of litchi (L. chinensis) for canning. Indian Food Packer, 34 (6). pp. 17-22.

Chakraborthy, S. and Sampathu, S. R. and Bisht, H. C. and Kamal, Prakash and Saha, N. K. (1976) Determination of optimum maturity in peas for canning for Indian preparations. Indian Food Packer, 30 (6). pp. 20-26.

D

Dang, R. L. (1966) Canning of Parwal. Indian Food Packer, 20 (1). pp. 16-17.

Dang, R. L. (1964) Canning of Tinda. Indian Food Packer, 18 (5). pp. 15-16.

Danielle, Avin Calvin (1981) Improvement of the utilisation of fruits and vegetables in Haiti and establishment of small-scale canning and preserving units. [Student Project Report] (Submitted)

Das, C. P. and Siddappa, G. S. and Girdhari, Lal. (1955) Canning of dried peas: Variety trials. Indian Journal of Horticulture, 12. pp. 80-84.

Das, D. P. and Siddappa, G. S. (1955) Utilization of honey and agave syrup in the canning of fruits. Bulletin of Central Food Technological Research Institute, 4. pp. 253-254.

Deepu, E. (2009) Studies on Evaluation of Suitability of Mango Varieties Sindura, Mallika and Totapuri for Processing into Canned Products and Development of Blended Ready to Serve Beverages. [Student Project Report]

E

Eipeson, W. E. and Sastry, L. V. L. (1984) Effect of ivy gourd (Coccinia indica Wright and Arn.) constituents on tinplate can corrosion. Journal of Food Science and Technology, 21 (3). 157-163, 13 ref..

Eipeson, W. E. and Mahadeviah, M. and Gowramma, R. V. and Sastry, L. V. L. (1974) An improved method for the determination of nitrate and nitrite in fresh and canned fruit and vegetable products. Journal of Food Science and Technology, India, 11 (5). 209-212, 20 ref..

G

George Varkey, A. and Bhat, A. V. and Satyavathi, Krishnakutty (1977) Studies on the occurrence of white patches in canned pineapple-their causes and control measures. Indian Food Packer, 31 (2). pp. 12-17.

Girdhari, Lal. and Jain, N. L. (1951) Canning of oranges. Indian Journal of Horticulture, 8 (2). pp. 1-10.

Girdhari, Lal. and Pruthi, J. S. (1955) Varietal trials on canning of potatoes. Indian Food Packer, 9 (5). pp. 7-8.

Gowramma, R. V. and Mahadeviah, M. and Naresh, R. (1983) Physico-chemical characteristics of commercial samples of OTS (open top sanitory) quality tinplate. Indian Food Packer, 37 (4). 38-41, 4 ref..

Gowramma, R. V. and Radhakrishniah, Setty and Mahadeviah, M. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1970) An improvement in the method of ashing of canned foods for the estimation of tin. Journal of Food Science and Technology, 7 (1). 37-38, 4 ref..

H

Haridas Bhandary, M. (1971) Recent advances in canning of fish and shelfish. Masters thesis, Central Food Technological Research Institute.

I

Inder Jee, Khushu (1972) Canning and candying of cherries. Masters thesis, Central Food Technological Research Institute.

J

Jagadindra Chandra Shaha, Chaudhury (1979) Aseptic canning. Masters thesis, Central Food Technological Research Institute.

Jagannatha Rao, R. and Rathina Raj, K. and Yashoda, K. P. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52 (4). pp. 34-39.

Jain, N. L. and Bhatia, B. S. and Girdhari, Lal. (1953) Canning of curried vegetables. Science and Culture, 19. pp. 76-78.

Jain, N. L. and Das, D. P. (1953) Canning of guavas. Indian Food Packer, 7. pp. 9-13.

Jyoti, Kiran (1987) Studies on the effect of peeling methods on peeling efficiency, constituents and canning quality of tomatoes. [Student Project Report] (Submitted)

K

Kalra, C. L. and Beerh, O. P. and Berry, S. K. and Kulkarni, S. G. and Kaur, S. and Sehgal, R. C. and Sharma, B. R. and Arora, S. K. (1990) Evaluation of different varieties of mustard green (Brassica ssp.) for canning of ready-to-serve 'SAAG'. Indian Food Packer, 44 (2). pp. 5-10.

Kalra, C. L. and Manan, J. K. and Kulkarni, S. G. and Sharma, T. C. and Dhillon, G.S. and Sharma, B. R. (1985) Studies on the screening of new pea cultivars suitable for canning. Indian Food Packer, 39 (5). pp. 33-39.

Kalra, C. L. and Manan, J. K. and Surjan, Singh. and Tersem, Lal. (1987) Studies on the suitability of musk melon varieties grown in Punjab for canning. Indian Food Packer, 41 (6). pp. 7-14.

Kalra, C. L. and Pruthi, J. S. and Teotia, M. S. and Raina, B. L. and Sharma, B. R. and Nandpuri, K. S. (1982) Influence of variety, size, grade and number of ridges of okra on the canned okra (Hibiscus esculentus L.). Indian Food Packer, 36 (2). pp. 53-62.

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.

Khamar, B. M. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1965) Studies on canning of sugarcane juice. Indian Food Packer, 19 (2). pp. 23-27.

Kulwal, L. V. and Patwardhan, M. V. and Sulladmath, U. V. (1985) Studies on chemical changes and corrosion in canned products of papaya. Indian Food Packer, 39 (2). pp. 33-37.

Kumar, K. R. (2001) Internal lacquers of metallic food containers. Popular Plastics and Packaging, 46 (8). pp. 66-70.

L

Lakshminarayana, Setty. and Siddappa, G. S. (1961) Composition and properties of dried peas in relation to their suitability for canning. Journal of Science of Food and Agriculture, 8. pp. 537-541.

M

Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1977) Estimation of drained weight in canned meat curry. ISI Bulletin, 29 (8). 279-282, 5 ref..

Mahadevaiah, M. and Gowramma, R. V. and Setty, G. R. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1969) Studies on variation in tin content in canned mango nectar during storage. Journal of Food Science and Technology, 6 (3). 192-96, 11 ref..

Mahadeviah, M. (1976) Factors affecting tin pick-up in canned mango products. Indian Food Packer, 30 (5). 92-94, 3 ref..

Mahadeviah, M. and Anandaswamy, B. (1981) Role of CFTRI in the development of packaging materials for processed food products. Indian Food Packer, 35 (5). 27-30, 10 ref..

Mahadeviah, M. and Eipeson, W. E. and Gowramma, R. V. and Sastry, L. V. L. (1977) Assessment of Rourkela electrolytic tinplate for canning fruit and vegetable products. Indian Food Packer, 31 (2). 5-11, 9 ref..

Mahadeviah, M. and Gowramma, R. V. (1980) Metallic contamination in canned fruit and vegetable products. Indian Food Packer, 34 (1). 35-50, 78 ref..

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. and Shah, G. R. and Patwardhan, S. G. and Gosavi, A. N. (1979) Assessment of differential tinplate for canning processed food products. Indian Food Packer, 33 (1). 21-28, 2 ref..

Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1983) Identification and screening of food lacquers for canning. Indian Food Packer, 37 (1). 63-74, 5 ref..

Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1983) Welded OTS cans as an alternative to soldered can. Journal of Food Science and Technology, 20 (5). 241-242, 3 ref..

Mahadeviah, M. and Gowramma, R. V. and Naresh, R. and Anandaswamy, B. (1980) Correlation of physico-chemical characteristics of indigenous electrolytic tinplate with the shelf-life of the fruit and vegetable products canned in it. Indian Food Packer, 34 (4). 25-38, 16 ref..

Mahadeviah, M. and Sastry, L. V. L. and Bhatnagar, H. C. and Sidappa, G. S. (1968) The comparative evaluation of Rourkela tinplate against commercial tinplates for their suitability for canning fruit and vegetable products. Indian Food Packer, 22 (3). pp. 50-51.

Mahadeviah, M. and Sastry, L. V. L. and Siddappa, G. S. (1964) Pink discolouration in canned okra (Hibiscus esculentus). Indian Journal of Applied Chemistry, 27 (1). pp. 40-41.

Mahadeviah, M. and Setty, G. R. and Gowramma, R. V. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. and Siddappa, G. S. (1969) Evaluation of Rourkela tinplates as containers for canning fruit and vegetable products - effect of phosphorus content of base steel. Indian Food Packer, 23 (2). 25-36, 10 ref..

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1974) Influence of added ascorbic acid on internal corrosion of tin-plate in canned mango nectar. Journal of Food Science and Technology, India, 11 (4). 193-194, 12 ref..

Minakshi, Sharma (1996) Studies on canned tea beverage. [Student Project Report] (Submitted)

Mishra, A. N. (1982) Studies on the canning of snake gourd pieces in brine. [Student Project Report] (Submitted)

Mohamad Sudibjo Tirtosukotja, R. (1972) Some of the defects of canned shrimp and recommendations for improvement in the method of processing. Masters thesis, Central Food Technological Research Institute.

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Dhanaraj, S. and Patwardhan, M. V. (1988) Storage studies on canned strained baby foods based on carrot and green peas. Journal of Food Science and Technology, 25 (4). pp. 241-246. ISSN 0022-1155

Mrudula Kalpalathika, P. V. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1988) Studies on canned strained baby foods based on vegetables. II. Green peas. Journal of Food Science and Technology, 25 (4). pp. 236-240. ISSN 0022-1155

Mubarak Ali, A. E (1979) Post-harvest technology of fruits and vegetables with special reference to canning (Some studies on tomato paste and solar dehydration of tomatoes and other vegetables). [Student Project Report] (Submitted)

N

Nagarathnamma, K. and Siddappa, G. S. (1965) Canning of Idli. Journal of Food Science and Technology, 2 (3). pp. 132-133.

Nagarathnamma, K. and Siddappa, G. S. (1965) Canning of rice. Journal of Food Science and Technology (India), 2. pp. 128-131.

Nath, K. (1976) Studies on lyepeeling of orange segments. Masters thesis, Central Food Technological Research Institute.

Nath, N. and Ranganna, S. (1977) Evaluation of a thermal process for acidified canned muskmelon (Cucumis melo L.). Journal of Food Science, 42 (5). 1306-1310, 1318, 34 ref..

Nath, N. and Siddalingu, Mr. and Ranganna, S. (1983) Heat transfer characteristics and process requirements of hot-filled guava pulp. Journal of Food Technology, 18 (3). 317-326, 11 ref..

Nath, N. and Ranganna, S. (1977) Determination of thermal process for canned mandarin orange segments. Journal of Food Science and Technology, India, 14 (3). 113-119, 25 ref..

Nigam, B. P. (1974) Canning of oil sardines in oil. Summary report on the development of proposed commercial manufacturing process. Seafood Export Journal, 6 (6). pp. 15-34.

Nirankar, Nath. and Ranganna, S. (1980) Determination of thermal process schedule for Totapuri mango. Journal of Food Technology, 15 (3). 251-264, 23 ref..

P

Patwardhan, S. G. (1999) Non-destructive measurement of vacuum in canned water. Journal of Food Science and Technology, 36 (5). 436-437, 3 ref..

Patwardhan, S. G. (2000) Measurement of vacuum in canned mango pulp by non-destructive method. Beverage and Food World, 27 (5). pp. 24-25.

Patwardhan, S. G. (2000) Non-destructive measurement of vacuum in canned vegetables. Beverage and Food World, 27 (8). 40-41, 46.

Patwardhan, S. G. (2001) Simplified non-destructive measurement of vacuum in canned vegetables using gross weight. Beverage and Food World, 28 (7). pp. 15-16.

Pradeep Kumar, Sharma (1990) Development of chicken sandwich spread. [Student Project Report] (Submitted)

Price, R. B. and Bhowmik, S. R. (1994) Heat transfer in canned foods undergoing agitation. Journal of Food Engineering, 23 (4). 621-629, 14 ref..

Pruthi, J. S. and Girdhari, Lal. (1955) Varietal trials in canning of pineapples. Bulletin of Central Food Technological Research Institute, 4. pp. 284-285.

R

Radhakrishnaiah Setty, G. and Patwardhan, M. V. (1983) Energy conservation in the processing of canned mango pulp. Indian Food Packer, 37 (1). 91-93, 4 ref..

Raina, B. L. and Kalra, C. L. and Rodriguez, R. and Teotia, M. S. and Varadarajan, A. R. and Dhanaraj, S. (1982) Canning of curried mustard greens (Brassica campestris var. Sarson). Indian Food Packer, 36 (1). pp. 91-95.

Ranganna, S. and Girdhari, Lal. (1956) Antibiotics in canning. Bulletin of Central Food Technological Research Institute, 5. pp. 139-142.

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.

Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. Lignosus prain). II. Chemical changes in leucoanthocyanidins during processing. Lebensmittel Wissenschaft und Technologie, 7. pp. 111-119. ISSN 0023-6438

Ranganna, S. and Siddappa, G. S. (1960) Effect of preliminary treatment on the canning quality of ladies finger in brine and tomato sauce. Food Science, 9. pp. 331-334.

Ranganna, S. and Siddappa, G. S. (1961) Strained baby foods. Part III. Relative effect of canning and drum drying on the proteins, ascorbic acid and - Beta-carotene of mango custard. Food Science, 10 (2). pp. 41-44.

Rodrigues, R. and Agarwal, P. C. and Saha, N. K. (1964) Canning of water chestnut (Singhara) (Trapa bispinosa Roxb). Journal of Food Science and Technology , 1. pp. 28-31.

Rodriguez, R. and Agarwal, P. C. and Saha, N. K. (1971) Physico - chemical characteristics of apricot varieties of Kumaon region and their suitability for canning. Indian Food Packer, 25 (2). pp. 5-10.

Rodriguez, R. and Saha, N. K. and Agarwal, P. C. (1983) Physico-chemical characteristics of some cabbage cultivars and their suitability for canning. Indian Food Packer, 37 (4). pp. 52-59.

S

Saekia, L. and Siddalingu, Mr. and Ranganna, S. (1994) Thermal Process Requirements for Beans, Gourds and Curried Vegetables. Journal of Food Science and Technology, 31 (6). pp. 463-468.

Saha, N. K. and Agarwal, P. C. and Rodriguez, R. (1976) Effect of ripeness level, storage period, processing conditions and ascorbic acid on flavour retention in canned Dusehri mango. Indian Food Packer, 30. pp. 87-91.

Saikia, L. and Ranganna, S. (1999) Determination of Thermal Process Schedules for Canned Gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401. ISSN 0022-1155

Saikia, L. and Ranganna, S. (1992) Determination of Thermal Process Schedules for Canned Drumstick,Okra, Elephant Yam and Potato. Journal of Food Science and Technology, 29 (4). pp. 203-209.

Saikia, L. and Ranganna, S. (1991) Determination of thermal process for curried brinjal Solanum malongena. Indian Food Packer, 45 (5). pp. 37-48.

Saikia, L. and Ranganna, S. (1999) Determination of thermal process schedule for canned gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401.

Sashi, Rekha (1988) Heat resistant spoilage organisms in canned foods. Masters thesis, Central Food Technological Research Institution.

Sasidhar Babu, A. K. (1987) Nitrate induced corrosion in canned fruit and vegetable products. Masters thesis, Central Food Technological Research Institute.

Sasidhara Babu, A. K. and Mahadeviah, M. and Gowramma, R. V. and Naresh, R. (1990) Nitrate induced corrosion in canned pineapple juice and banana puree. Beverage and Food World, 17 (4). pp. 25-27.

Selvan, K. (1972) Manufacture and canning of fruit juices. Masters thesis, Central Food Technological Research Institute.

Selvaraj, A. (1973) Studies on the production of canned soups from marine invertebrates. Masters thesis, Central Food Technological Research Institute.

Sen, D. P. (1957) Canning of Fish. Food Science, 6 (6). pp. 131-138.

Sen, D. P. (1966) Fish odors and the problems of their removal. Journal of Food Science and Technology (India), 3 (4). pp. 142-150.

Seonggyun, Shin and Bhowmik, S. R. (1995) Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24 (1). 77-86, 20 ref..

Setty, G. R. and Ranganna, S. (1972) Discolouration and disintegration in canned cauliflower. Indian Food Packer, 26 (6). 5-12, 30 ref..

Setty, L. and Nagaraja, K. V. and Ranganna, S. (1968) Influence of citric acid, ascorbic acid and EDTA on the quality of canned guava (Psidium guava) during storage. Indian Food Packer, 22 (2). pp. 27-34.

Siddalingu, Mr. and Srinivasan, B. and Padival, R. A. and Ranganna, S. (1985) Determination of thermal process schedule for canned mango, papaya and guava pulps. Acta Alimentaria, 14 (4). 331-342, 17 ref..

Siddappa, G. S. (1959) Canning of dried Bengal gram Cicer arietinum. Indian Journal of Horticulture, 16. pp. 170-174.

Siddappa, G. S. (1952) Cost of small-scale production of canned mangoes. Madras Agricultural Journal, 1. pp. 7-12.

Siddappa, G. S. and Bhatia, B. S. (1955) Ascorbic acid in mangoes canned with other fruits. Indian Journal of Horticulture, 12 (3). pp. 129-136.

Siddappa, G. S. and Bhatia, B. S. (1955) Canning and candying palmyrah palm kernel. South Indian Horticulture, 3 (3). pp. 71-73.

Siddappa, G. S. and Bhatia, B. S. (1955) Canning of green chillies. Bulletin of Central Food Technological Research Institute, 4. pp. 9-11.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of muskmelon with other fruits. Food Science, 7. pp. 114-115.

Siddappa, G. S. and Bhatia, B. S. (1958) Canning of orange slices (rings). Food Science, 7. pp. 112-113.

Siddappa, G. S. and Bhatia, B. S. (1960) Changes in tin and iron content of some Indian canned fruits and vegetables during storage. Indian Food Packer, 14 (1). pp. 8-13.

Siddappa, G. S. and Bhatia, B. S. (1956) Composition of Kalapad and Rumani mangoes and retention of ascorbic acid in the canned products. Bulletin of Central Food Technological Research Institute, 5. pp. 236-238.

Siddappa, G. S. and Bhatia, B. S. (1956) Effect of canning on the beta-carotene content of mango, papaya and jackfruit. Journal of Scientific and Industrial Research, 15C. pp. 118-121.

Siddappa, G. S. and Bhatia, B. S. (1955) Effect of retention of peel on the quality of canned mango slices. Indian Food Packer, 9 (7). pp. 9-11.

Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1952) Canning of baked beans and some Indian pulses in tomato sauce. Bulletin of Central Food Technological Research Institute, 2 (1). pp. 10-13.

Siddappa, G. S. and Das, D. P. (1953) Gelation in canned green peas. Indian Food Packer, 7. pp. 9-11.

Siddappa, G. S. and Raja Rao, G. (1953) Tin content of some important Indian canned mangoes and other fruits. Indian Journal of Horticulture, 9 (2). pp. 49-55.

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1960) A note on the canning of rice. Indian Food Packer, 14 (9). p. 11.

Subhadra, N. V. and Srivas, S. R. and Sastry, L. V. L. and Siddappa, G. S. (1965) Studies on the preservation of woodapple (Feronia elephantum Corr). Part II. Preservation of pulp by canning, drying and conversion into nectar-like products. Indian Food Packer, 19 (6). pp. 12-16.

Sukhvir, Kour and Kalra, C. L. and Sehgal, R. C. and Kulkarni, S. G. and Berry, S. K. and Arora, S. K. and Sharma, B. R. (1988) Studies on the evaluation of new okra (Abelmoschus esculentus L.) cultivars for canning. Indian Food Packer, 42 (3). pp. 23-31.

Suryanarayana Rao, S. V. and Rangaswamy, J. R. and Lahiry, N. L. (1969) Nucleotides and related compounds in canned shrimp. Journal of the Fisheries Research Board of Canada, 26 (3). 704-06, 9 ref..

Suryaprakasa Rao, P. V. and Giridhar, N. and Prasad, P. S. R. K. and Nageswara Rao, G. (1969) Canning Of Sweet Orange (Citras Sinensis Osbeck. Var. Sathgudi) Part-I. Preparation of Segments for Canning. Indian Food Packer, 23 (1). pp. 1-7.

Suryaprakasa Rao, P. V. and Giridhar, N. and Prasad, P. S. R. K. and Nageswara Rao, G. (1969) Canning of sweet orange (Citrus sinensis Osbeck var. Sathgudi). II. Canning of segments and circles. Indian Food Packer, 23 (2). pp. 42-47.

Suryaprakasa Rao, P. V. and Giridhar, N. and Prasad, P. S. R. K. and Nageswara Rao, G. (1969) Canning of sweet orange (Citrus sinensis Osbeck var. Sathgudi). III. Observations on the action of acid and lye on segments and on the influence of certain factors affecting segment integrity. Indian Food Packer, 23 (3). pp. 5-7.

Suryaprakasa Rao, P. V. and Prasad, P. S. R. K. and Giridhar, N. and Nageswara Rao, G. (1968) Evaluation of some muskmelon varieties of Andhra Pradesh for canning and for preparation of nectars. Indian Food Packer, 22 (3). pp. 18-22.

T

Tandon, G. L. (1950) Methods of canning of some vegetables. Indian Food Packer, 4 (9). 9-12, 27.

Tandon, G. L. and Pruthi, J. S. and Girdhari, Lal. (1953) Varietal trials on canning of potatoes. Bulletin of Central Food Technological Research Institute, 2. pp. 207-210.

Tandon, G. L. and Siddappa, G. S. (1962) Use of herbs, spices and seeds in the canning of vegetables. Indian Food Packer, 16 (5). pp. 5-9.

Teotia, M. S. and Kalra, C. L. and Raina, B. L. and Pruthi, J. S. (1983) Influence of pre-treatments on the quality of canned okra (Hibiscus esculentus L) - A comparative study. Indian Food Packer, 37 (5). pp. 50-56.

V

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