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Number of items at this level: 126.

A

Anitha, D. (2014) Bitter Orange (Citrus aurantium. L.) Juice: Chemistry and Processed Products. [Student Project Report] (Submitted)

Anu, Joseph (2011) Application of Gas Chromatography for the analysis of Citral in Carbonated-Orange beverages. [Student Project Report]

Arpit, Bajpai and Vinay, P.Gourgonda and Harsh, N.K.Tulsiyan (2007) Preparation of Banana (Musa cavendishii) nectar with no added sugar. [Student Project Report]

B

Badgujar, Dilip C. (2006) Isolation and Identification of Staphylococci in Cut Fruits and Freshly Prepared Fruit Juices. [Student Project Report]

Balaswamy, K. and Prabhakara Rao, P. G. and Nagender, A. and Narsing Rao, G. (2013) Development of smoothies from selected fruit pulps/juices. International Food Research Journal, 20 (3). pp. 1181-1185.

Bhalerao, S. D. (1993) A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32 degree B). Journal of the Science of Food and Agriculture, 63 (1). 91-94, 9 ref..

Bharath Kumar, S. (2007) Optimization of Fruit Punch by Using Mixture Design. [Student Project Report]

Bharath Kumar, S. and Ravi, R. and Saraswathi, G. (2010) Optimization of Fruit Punch Using Mixture Design. Journal of Food Science, 75 (1). S1-S7.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1958) Browning in some preserved fruit products. Food Science, 7. pp. 251-252.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.

Bhatia, B. S. and Sastry, L. V. L. and Girdhari, Lal. (1960) Non-enzymatic browning in foods: Further studies in some fruit juices and vegetable pulps. Food Science, 9. pp. 400-402.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Physico-chemical changes in jack fruit squash during storage. Indian Journal of Agricultural Science, 26 (4). pp. 403-414.

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.

Bhatia, M. L. and Bhatia, B. S. and Girdhari, Lal. (1956) Recent advances in the clarification of fruit juices. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 3-9.

C

Chetan Nayak, A. and Valluri, Satya Sriram and Rastogi, Navin K. (2011) Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis. Journal of Food Engineering, 106. pp. 48-52.

Chouhan, R. S. and Vinayaka, A. C. and Thakur, M. S. (2010) Chemiluminescence based technique for the detection of methyl parathion in water and fruit beverages. Analytical Methods, 2. pp. 924-928.

D

Das, D. P. and Siddappa, G. S. (1958) Stability of some synthetic colours in orange squash during storage. Indian Journal of Agricultural Science, 27. pp. 261-272.

Dhanalakshmi, A. (2008) Transformations in Quality of Juice from Kinnow Orange, due to Process Conditions. [Student Project Report]

Dharini, Thakkar (2016) Formulation of an Energy Drink Mix. [Student Project Report] (Submitted)

Doraiswamy, T. R. and Chandrashekhara, M. R. and Swaminathan, M. and Siddappa, G. S. and Sankaran, A. N. and Subrahmanyan, V. (1961) Use of modified milk foods containing fruit pulp in infant feeding. 1. Effect of feeding milk foods containing mango or banana fruit pulp on the growth and general health of infants. Indian Journal of Pediatrics, 28. pp. 159-164.

G

Garg, Shobhana and Sharma, Pankaj and Jayaprakashan, S. G. and Subramanian, R. (2009) Spray evaporation of liquid foods. LWT - Food Science and Technology, 42 (1). pp. 119-124. ISSN 0023-6438

Garg, Shobhana (2006) Recent Trends in Liquid Food Concentration. [Student Project Report]

Garg, Shobhana (2007) Spray evaporation of liquid foods. [Student Project Report]

Girdhari, Lal and Siddappa, G. S. and Bhatia, B. S. (1957) Improvement of quality of preserved Coorg orange juice. Indian Journal of Horticulture, 14 (2). pp. 1-6.

Girdhari, Lal. and Jain, N. L. (1956) Loss of sulphur dioxide in the bulk storage of fruit juices. Indian Journal of Horticulture, 13 (2). pp. 74-82.

Gowramma, R. V. and Mahadeviah, M. and Eipeson, W. E. and Sastry, L. V. L. and Patwardhan, M. V. (1981) Corrosion of tinplate with pineapple juice. Journal of Food Science and Technology, 18 (4). 159, 6 ref..

I

Iboyaima Singh, N. and Eipeson, W. E. (2000) Rheological behaviour of clarified mango juice concentrates. Journal of Texture Studies, 31 (3). 287-295, 17 ref..

Iboyaima Singh, N. and Eipeson, W. E. (2000) Concentration of clarified orange juice by reverse osmosis. Journal of Food Science and Technology, 37 (4). 363-367, 18 ref..

J

Jain, N. L. and Das, D. P. and Girdhari, Lal. (1953) Packing of orange juice. Indian Food Packer, 7 (10). p. 13.

Jaleel, S. A. and Sreekantiah, K. R. and Rao, T. N. R. (1973) Some investigations on the production of clarified apple juice. Indian Food Packer, 27 (2). 37-40, 10 ref..

Jayadeviah, H. S. and Tandon, G. L. and Girdhari, Lal. (1956) Some technological aspects of the manufacture of tomato juice. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 23-28.

Johar, D. S. (1952) Enzyme clarification of fruit juices. Bulletin of Central Food Technological Research Institute, 1. p. 391.

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.

K

Karthikeyan, P. (2007) Development of Guava Fruit Juice Concentrate from Pink Flesh Guava. [Student Project Report]

Khalil, K. E. and Ramakrishna, P. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1989) Rheological behaviour of clarified banana juice: Effect of temperature and concentration. Journal of Food Engineering, 10 (3). pp. 231-240.

Kishore, Shyamal (2006) Cloud Formation and Particle Stability in case of Fruits and Vegetable Juices. [Student Project Report]

Kulkarni, S. G. and Vijayanand, P. and Shubha, L. (2010) Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics. Journal of Food Science and Technology, 47 (2). pp. 157-161.

Kulwal, L. V. and Patwardhan, M. V. (1987) Studies on Chemical Characteristics and Nitrate Nitrogen Content of a Few Cultivars of Tomato in Relation to Tin Pick up by Canned Juice. Journal of Food Science and Technology, 24. pp. 63-66.

Kumar, Ajay (2007) Preparation of raw mango based beverage. [Student Project Report]

Kumar, Pallav (2007) Direct Osmosis: Its Mathematical Modeling and Application of Acoustic Field to Increase Flux. [Student Project Report]

Kumar, K. R. (2001) Packaging aspects of fruit beverages. Packaging India, 34 (5). pp. 47-51.

L

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1956) Acids and sugars in Eugenia jambolana. Journal of Scientific and Industrial Research, 15C. pp. 280-281.

M

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Nanjundaswamy, A. M. and Sastry, L. V. L. (1975) Studies on the internal corrosion of tinplate with mango (Mangifera indica L.) juice. Indian Food Packer, 29 (1). 5-12, 17 ref..

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1976) Corrosion of tinplate by citrus juices. Journal of Food Technology, 11 (3). 273-281, 11 ref..

Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1975) Internal corrosion of tinplate container in canned mango (Mangidera indica) L. nectar. Journal of the Science of Food and Agriculture, 26 (6). 821-833, 34 ref..

Malathi, N.A. (2007) Studies on effect of Various Operating Parameters and Foaming Agents on the Foam-Mat Drying of Fruit Pulps. [Student Project Report]

Math, R. G. and Nagender, A. and Sameera Nayani, A. and Satyanarayana, A. (2014) Continuous Microwave Processing and Preservation of Acidic and Non Acidic Juice Blends. International Journal of Agriculture and Food Science Technology, 5 (2). pp. 81-90.

Ms., Neha (2011) Effect of feed composition and orientation of membrane on transmembrane flux during forward osmosis. Masters thesis, University of Mysore.

N

Nanjundaswamy, A. M. and Ramana, K. V. R. and Saroja, Ms. and Setty, G. R. and Moorthy, N. V. N. (1973) Preliminary studies on seasonal variation in juice quality and chemical constituents in the different component parts of the Coorg mandarins. Indian Food Packer, 27 (4). 5-9, 12 ref..

Narayan, A.V. and Nagaraj, Naveen and Umesh Hebbar, H. and Chakkaravarthi, A. and Raghavarao, K.S.M.S. and Neneb, Sanjay (2002) Acoustic field-assisted osmotic membrane distillation. Desalination, 147. pp. 149-156.

Nath, N. and Ranganna, S. (1977) Time/temperature relationship for thermal inactivation of pectinesterase in mandarin orange (Citrus reticulata Blanco) juice. Journal of Food Technology, 12 (4). 411-419, 24 ref..

Naveen, Nagaraj and Ganapathi, Patil and Ravindra Babu, B. and Umesh Hebbar, H. and Raghavarao, K.S.M.S. and Sanjay, Nene (2006) Mass transfer in osmotic membrane distillation. Journal of Membrane Science, 268 (1). pp. 48-56. ISSN 0376-7388

O

Onweluzo, J. C. and Vijayalakshmi, M. R. and Vijayanand, P. and Eipeson, W. E. (1999) Detarium Microcarpum polysaccharide as a stabilizer in processed fruit products. Lebensmittel Wissenschaft und Technologie, 32 (8). pp. 521-526.

P

Padival, R. A. and Ranganna, S. and Manjrekar, S. P. (1980) Cloud stabilization in citrus beverages by low methoxyl pectin. Journal of Food Technology, 15 (1). 25-34, 11 ref..

Padmavati, R. (2011) Computational Fluid Dynamics Modeling of Canned Solid-Liquid Foods. [Student Project Report]

Parekh, C. M. and Pruthi, J. S. and Tandon, G. L. (1955) A new approach to the preservation of tomato juice for ketchup making preliminary observations. Indian Food Packer, 9 (8). pp. 9-12.

Patwardhan, S. G. (2000) Ohmic heating: A mode of heating and concentration of liquids. Beverage and Food World, 27 (3). pp. 32-33.

Pauline Shoba, J. (2002) Osmotic Membrane Distillation for Concentration of Fruit Juices. [Student Project Report]

Phijam, Surjakanta (2009) Determination of Antioxidant activity in Adhatoda Vasica and its application in Orange RTS Beverage. [Student Project Report]

Prabhakar, J. V. and Paul Jayaraj, A. and Sreenivasa Murthy, V. and Narayana Rao, M. and Siddappa, G. S. and Swaminathan, M. (1964) Effect of incorporation of orange squash containing sulphur dioxide and benzoate to poor rice diet on the growth and composition of blood and liver of albino rats. Indian Food Packer, 18 (4). pp. 4-8.

Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2002) Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system. Lebensmittel Wissenschaft und Technologie, 35 (7). 617-621, 10 ref..

Prahlada Rao, K. R. and Nagaraja, K. V. and Kapur, O. P. (1984) Changes in total dye content in synthetic and mango based beverages during storage. Indian Food Packer, 38 (4). 49-58, 7 ref..

Prashanth, M. S. and Ranjitha, B. and Remya, Thilakan and Swetha, Rajaraman (2006) Enzymatic Liquefaction of Jackfruit (Artocarpus Heterophyllus Lam.) Pulp for Juice Production and value addition thereafter. [Student Project Report]

Pruthi, J. S. (1950) Citrus juices during storage. Indian Food Packer, 4 (9). pp. 18-19.

Pruthi, J. S. (1962) Comparative storage stability of frozen and sulphited orange juice and concentrate. Indian Food Packer, 16 (4). pp. 9-14.

Pruthi, J. S. (1958) Flavour restoration in Valencia orange concentrate with orange oil and juice. Indian Food Packer, 12 (12). pp. 7-10.

Pruthi, J. S. (1960) Freeze-drying of passion fruit juice. Food Science, 9. pp. 336-338.

Pruthi, J. S. (1959) Physico - chemical changes in Valencia orange concentrate during commercial scale vacuum concentration. Defence Science Journal, 9 (1). pp. 6-13.

Pruthi, J. S. (1959) Physico-chemical changes in lemon concentrate during commercial scale vacuum concentration. Food Science, 8. pp. 39-43.

Pruthi, J. S. (1959) Some technological aspects of manufacture of orange concentrate. Indian Food Packer, 13 (1). pp. 7-14.

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

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). 1. Ascorbic acid retention. Indian Food Packer, 13 (7). 7-12, 18.

Pruthi, J. S. (1959) Studies in the preservation and storage of passion fruit juice (Passiflora edulis Sims). II. Colour and flavour retention. Indian Food Packer, 13 (9). pp. 7-12.

Pruthi, J. S. (1950) The keeping quality of citrus juices during storage. Indian Food Packer, 4. 15,21-16,24.

Pruthi, J. S. and Girdhari, Lal. (1960) Carbohydrates in passion fruit juice (Passiflora edulis Sims). Indian Journal of Horticulture, 17 (2). pp. 133-137.

Pruthi, J. S. and Girdhari, Lal. (1951) Effect of different methods of preservation and other factors on the ascorbic acid content of pure citrus juices during storage. Journal of Indian Chemical Society Industrial News, 14. pp. 17-24.

Pruthi, J. S. and Girdhari, Lal. (1951) Preservation of citrus fruit juices. Journal of Scientific and Industrial Research, 10B. pp. 36-41.

Pruthi, J. S. and Girdhari, Lal. (1959) Studies on passion fruit juice concentrate and powder. Food Science, 8 (1). pp. 1-6.

Pruthi, J. S. and Girdhari, Lal. (1955) Studies on the technological aspects of the manufacture of passion fruit juice and squash. Chemical Age of India, 6. pp. 39-48.

Pruthi, J. S. and Girdhari, Lal. and Swaminathan, M. and Subrahmanyan, V. (1958) Effect of supplementation of poor vegetarian rice diet with passion fruit juice and squash on the growth rate, calcium, phosphorus and nitrogen metabolism in albino rats. Annals of Biochemistry and Experimental Medicine, 18 (4). pp. 107-112.

Pruthi, J. S. and Giridhari, Lal (1958) Fortification of passion fruit squash with L-ascorbic acid. Indian Food Packer, 12 (6). pp. 9-14.

Pruthi, J. S. and Satyanarayana Rao, B. A. and Jaleel, S. A. and Girdhari, Lal. (1960) A heat resistant and acid tolerant yeast from Passiflora edulis Sims. Current Science, 29. pp. 473-475.

Pruthi, J. S. and Tandon, G. L. and Jain, N. L. and Natarajan, C. P. (1952) Ascorbic acid and colour changes in citrus fruit juices during processing. Journal of Scientific and Industrial Research, 11A. pp. 32-34.

R

Ramteke, R. S. and Eipeson, W. E. (1990) Storage Studies on Coorg Mandrin Juice Concentrates Packed in Various Containers. Journal of Food Science and Technology, 27 (5). pp. 368-371.

Ramteke, R. S. and Eipeson, W. E. and Patwardhan, M. V. (1990) Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps. Journal of the Science of Food and Agriculture, 50 (3). 399-405, 18 ref..

Ramteke, R. S. and Singh, N. I. and Rekha, M. N. and Eipeson, W. E. (1993) Methods for Concentration of Fruit Juices : A Critical Evaluation. Journal of Food Science and Technology (India), 30 (6). pp. 391-402.

Ranganna, S. and Raghuramaiah, B. (1970) Stabilization of cloud in orange squash. Indian Food Packer, 24 (2). 14-21, 11 ref..

Ranganna, S. and Siddappa, G. S. (1961) Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2. Food Science, 10 (4). pp. 83-85.

Rati, Verma (2012) Descriptive Sensory Profiling and Electronic Finger Printing of Selected Beverages. [Student Project Report]

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2006) Effect of process parameters on transmembrane flux during direct osmosis. Journal of Membrane Science, 280 (1-2). pp. 185-194.

Ravindra Babu, B. and Rastogi, N. K. and Raghavarao, K.S.M.S. (2006) Mass transfer in osmotic membrane distillation of phycocyanin colorant and sweet-lime juice. Journal of Membrane Science, 272 (1-2). pp. 58-69. ISSN 0376-7388

Renuka, B. and Kulkarni, S. G. and Vijayanand, P. and Prapulla, S. G. (2009) Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT - Food Science and Technology, 42 (5). pp. 1031-1033. ISSN 0023-6438

S

Sabina, Yasmin (2007) Development of Probiotic Based Fruit Juice Beverages with Lactobacillus and Bifidobacterium. [Student Project Report]

Saravanan, Kandasamy and Aradhya, S. M. (2011) Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome). Food and Function, 1. pp. 603-610.

Sastry, L. V. L. and Bhatia, B. S. and Girdhari, Lal. (1961) Non-enzymatic browning in foods: Increased discolouration in some natural and synthetic sulphited systems. Indian Journal of Applied Chemistry, 24 (1). pp. 35-40.

Sastry, L. V. L. and Chakraborthy, R. N. and Pruthi, J. S. and Siddappa, G. S. (1963) Preservation and storage of cashew apple juice and its blends. Indian Journal of Technology, 1. pp. 431-433.

Sastry, L. V. L. and Mayura, K. and Prasannappa, G. (1969) Limitations of chloramine and albuminoid ammonia values for evaluating fruit juices and beverages. Indian Food Packer, 23 (5). 5-8, 7 ref..

Sathyanarayana Rao, B. A. and Pruthi, J. S. (1960) An acid-tolerant and non-sporulating yeast from passion fruit juice. Nature, 187. p. 342.

Satyavathi, V. K. and Bhatia, B. S. and Sastry, L. V. L. and Girdhari, Lal. (1962) The influence of some carotenoid pigments on non-enzymatic browning in some fruit products. Indian Journal of Applied Chemistry, 25 (2-3). pp. 66-70.

Shashma, Sd. (2011) Application of Stevia (A Natural Sweetener) in Pineapple Rts Beverage. [Student Project Report] (Submitted)

Shiema, Augustine and Kudachikar, V. B. and Vanajakshi, V. and Ravi, R. (2013) Effect of combined preservation techniques on the stability and microbial quality and retention of anthocyanins in grape pomace stored at low temperature. Journal of Food Science and Technology, 50 (2). pp. 332-338. ISSN 0022-1155

Shipra, Tiwari and Ravi, R. and Suvendu, Bhattacharya (2012) Dehumidifier Assisted Drying of a Model Fruit Pulp-Based Gel and Sensory Attributes. Journal of Food Science, 77 (7). s263-s273.

Siddappa, G. S. (1960) Fruit juice concentrates. Annual Review of Food Technology, 1. pp. 122-142.

Siddappa, G. S. (1952) Processing of orange juice. Bulletin of Central Food Technological Research Institute, 1. pp. 276-277.

Siddappa, G. S. and Bhatia, B. S. (1956) Bulk storage of orange squash preserved with sulphur dioxide. Bulletin of Central Food Technological Research Institute, 5 (15). pp. 354-355.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Technology, 13 (7). pp. 349-351.

Siddappa, G. S. and Bhatia, B. S. (1959) Effect of method of extraction of juice on the development of bitterness in preserved orange juice. Food Science, 8 (4). pp. 117-119.

Siddappa, G. S. and Bhatia, B. S. (1957) Supplementary value of orange juice powder to poor rice diet. Annals of Biochemistry and Experimental Medicine, 17 (1). pp. 15-18.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1956) Changes in the ascorbic acid content of orange juice during its concentration and conversion into orange juice powder. Journal of Scientific and Industrial Research, 15C. pp. 28-32.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1959) Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures. Indian Journal of Applied Chemistry, 22. pp. 199-210.

Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1960) Retention of ascorbic acid in fortified orange juice powders during storage. Defence Science Journal, 10 (4). pp. 16-19.

Siddappa, G. S. and Bhatia, B. S. and Indiramma, K. (1961) Day-to-day and seasonal variation in the quality of orange juice for processing. Indian Journal of Horticulture, 18. pp. 226-229.

Siddappa, G. S. and Nanjundaswamy, A. M. (1960) Equilibrium relative himidity (ERH) relationships of fruit juice and custard powders. Food Technology, 14. pp. 533-537.

Siddappa, G. S. and Raja Rao, G. (1955) Determination of the juice content of citrus beverages by means of their albuminoid ammonia nitrogen value. Bulletin of Central Food Technological Research Institute, 4. p. 255.

Siddappa, G. S. and Raja Rao, G. (1955) Determination of the juice content of citrus beverages by means of their albuminoid ammonia nitrogen value. Indian Journal of Horticulture, 12 (3). pp. 122-128.

Siddiqua, S. and Anusha, B. A. and Ashwini, L. S. and Negi, P. S. (2015) Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice. Journal of Food Science and Technology, 52 (9). pp. 5834-5841. ISSN 0022-1155

Sindhoora, S. and Vijayanand, P. and Priyanka, D. and Kulkarni, S. G. (2014) Cloud Stability and Quality Characteristics of Muskmelon Ready to Serve Beverage Formulations as Influenced by Hydrocolloids. Journal of Food Processing and Preservation, 38. pp. 1779-1786.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1974) Production of grape juice cordial from Bangalore Blue grapes. Indian Food Packer, 28 (5). 20-21, 5 ref..

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1971) Utilization of fungal enzymes in the liquefaction of soft fruits and extraction and clarification of fruit juices. Journal of Food Science and Technology, 8 (4). 201-203, 13 ref.. ISSN 0022-1155

Sreeman, E. and Sher Safdar Ali, MD. and Kalyan Chakravathy, S. (2008) Food enzymes for clarification of fruit juices. [Student Project Report]

Suryaprakasa Rao, P. V. and Prasad, P. S. R. K. and Nageswara Rao, G. (1968) Evaluation of mango varieties of Andhra Pradesh for processing as slices, nectars and juices. Indian Food Packer, 22 (3). pp. 11-17.

T

Tandon, G. L. (1951) Fruit juices and squashes. Indian Food Packer, 5. pp. 27-31.

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.

Vibhaker, S. and Nagaraja, K. V. and Prabhakar, J. V. and Bhatnagar, H. C. (1972) Determination of fruit pulp content in mango (Mangifera indica) beverages. Indian Food Packer, 26 (2). 21-26, 4 ref..

Vijayanand, P. and Kulkarni, S. G. and Prathibha, G. V. (2010) Effect of pectinase treatment and concentration of litchi juice on quality characteristics of litchi juice. Journal of Food Science and Technology, 47 (2). pp. 235-239.

Vikram, V. B. and Ramesh, M. N. and Prapulla, S. G. (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69 (1). pp. 31-40.

This list was generated on Fri Apr 28 19:28:02 2017 IST.