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Table of contents of journal: *Journal of Food Science and Technology

Results: 1-25/662

Authors: ADEGOKE GO KUMAR MV KRISHNA AGG VARADARAJ MC SAMBAIAH K LOKESH BR
Citation: Go. Adegoke et al., ANTIOXIDANTS AND LIPID OXIDATION IN FOODS - A CRITICAL-APPRAISAL, Journal of Food Science and Technology, 35(4), 1998, pp. 283-298

Authors: KAVITA V VERGHESE S CHITRA GR PRAKASH J
Citation: V. Kavita et al., EFFECTS OF PROCESSING, STORAGE TIME AND TEMPERATURE ON THE RESISTANT STARCH OF FOODS, Journal of Food Science and Technology, 35(4), 1998, pp. 299-304

Authors: BASAVAKUMAR KV BHASKAR N RAMESH AM REDDY GVS
Citation: Kv. Basavakumar et al., QUALITY CHANGES IN CULTURED TIGER SHRIMP (PENAEUS-MONODON) DURING ICESTORAGE, Journal of Food Science and Technology, 35(4), 1998, pp. 305-309

Authors: NALAWADE JS PATIL GR SONTAKKE AT",HASSANBINAWAZ
Citation: Js. Nalawade et al., EFFECT OF COMPOSITIONAL VARIABLES ON SENSORY QUALITY AND CONSISTENCY OF SHRIKHAND, Journal of Food Science and Technology, 35(4), 1998, pp. 310-313

Authors: SRIHARI KA RAO DV
Citation: Ka. Srihari et Dv. Rao, RELATIVE EFFICACY OF 4-METHYL UMBELLIFERYL BETA-D GLUCURONIDE (MUG) GROWTH MEDIA FOR THE DETECTION OF ESCHERICHIA-COLI IN PROCESSED FOODS, Journal of Food Science and Technology, 35(4), 1998, pp. 314-319

Authors: RAHMAN M KHATOON J MAIN AJ MATIN MA
Citation: M. Rahman et al., MAGNITUDE OF [C-14] DDT RESIDUES IN STORED DRIED FISH AND PRE-COOKINGPROCESSING EFFECT ON THEIR REMOVAL, Journal of Food Science and Technology, 35(4), 1998, pp. 320-324

Authors: RAMASWAMY HS RAUBER JM RAGHAVAN GSV VANDEVOORT FR
Citation: Hs. Ramaswamy et al., EVALUATION OF SHIELDED THERMOCOUPLES FOR MEASURING TEMPERATURE OF FOODS IN A MICROWAVE-OVEN, Journal of Food Science and Technology, 35(4), 1998, pp. 325-329

Authors: AGTE V JOSHI S KHOT S PAKNIKAR K CHIPLONKAR S
Citation: V. Agte et al., EFFECT OF PROCESSING ON PHYTATE DEGRADATION AND MINERAL SOLUBILITY INPULSES, Journal of Food Science and Technology, 35(4), 1998, pp. 330-332

Authors: KAKAR DA UDIPI SA
Citation: Da. Kakar et Sa. Udipi, MICROBIOLOGICAL QUALITY OF FRIED READY-TO-EAT FOODS SOLD IN MUMBAI (BOMBAY) CITY, Journal of Food Science and Technology, 35(4), 1998, pp. 333-335

Authors: POKHARKAR SM PRASAD S
Citation: Sm. Pokharkar et S. Prasad, MASS-TRANSFER DURING OSMOTIC DEHYDRATION OF BANANA SLICES, Journal of Food Science and Technology, 35(4), 1998, pp. 336-338

Authors: AHMED J
Citation: J. Ahmed, RHEOLOGICAL PROPERTIES OF PLUM CONCENTRATE, Journal of Food Science and Technology, 35(4), 1998, pp. 339-341

Authors: GULATI N SOOD DR
Citation: N. Gulati et Dr. Sood, EFFECT OF STORAGE ON PECTIN, PHYTIC ACID AND MINERALS IN CHICKPEA (CICER-ARIETINUM L.), Journal of Food Science and Technology, 35(4), 1998, pp. 342-345

Authors: GOYLE A OJHA P
Citation: A. Goyle et P. Ojha, EFFECT OF STORAGE ON VITAMIN-C, MICROBIAL LOAD AND SENSORY ATTRIBUTESOF ORANGE JUICE, Journal of Food Science and Technology, 35(4), 1998, pp. 346-348

Authors: RAVICHANDRAN R PARTHIBAN R
Citation: R. Ravichandran et R. Parthiban, ALUMINUM CONTENT IN SOUTH INDIAN TEAS AND THEIR BIOAVAILABILITY, Journal of Food Science and Technology, 35(4), 1998, pp. 349-351

Authors: RAKHUNDE SD MUNJAL SV PATIL SR
Citation: Sd. Rakhunde et al., CURCUMIN AND ESSENTIAL OIL CONTENTS OF SOME COMMONLY GROWN TURMERIC (CURCUMA-LONGA L.) CULTIVARS IN MAHARASHTRA, Journal of Food Science and Technology, 35(4), 1998, pp. 352-354

Authors: REDDY NS JOSHI JL NALWADE VM
Citation: Ns. Reddy et al., CALCULATED AMOUNTS OF AVAILABLE IRON FROM SELECTED GREEN LEAFY VEGETABLES HARVESTED AT VARYING PERIODS, Journal of Food Science and Technology, 35(4), 1998, pp. 355-357

Authors: PAL RK
Citation: Rk. Pal, RIPENING AND RHEOLOGICAL PROPERTIES OF MANGO AS INFLUENCED BY ETHREL AND CALCIUM CARBIDE, Journal of Food Science and Technology, 35(4), 1998, pp. 358-360

Authors: RAVICHANDRAN R PARTHIBAN R
Citation: R. Ravichandran et R. Parthiban, MACRO AND MICRO NUTRIENT CONTENTS IN BLACK TEA AND THEIR SOLUBILITIESIN TEA INFUSION, Journal of Food Science and Technology, 35(4), 1998, pp. 361-364

Authors: NAMBIAR VS SESHADRI S
Citation: Vs. Nambiar et S. Seshadri, A STUDY ON BETA-CAROTENE CONTENT OF SOME GREEN LEAFY VEGETABLES OF WESTERN INDIA BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Journal of Food Science and Technology, 35(4), 1998, pp. 365-367

Authors: HAJELA N PANDE AH HAJELA K
Citation: N. Hajela et al., EFFECT OF INACTIVATION OF TRYPSIN-CHYMOTRYPSIN INHIBITOR OF BLACKGRAM(PHASEOLUS-MUNGO L.) BY MICROWAVE-HEATING AS COMPARED TO TRADITIONAL HEATING METHODS, Journal of Food Science and Technology, 35(4), 1998, pp. 368-370

Authors: SHARMA KD SETHI V MAINI SB
Citation: Kd. Sharma et al., STUDIES ON INCORPORATION OF CONCENTRATE IN COVERING SYRUP FOR PROCESSING OF APPLE RINGS IN FLEXIBLE POUCHES, Journal of Food Science and Technology, 35(4), 1998, pp. 371-374

Authors: CHAKRABARTI J BLOODWORTH BC HARN CS SIANG YT
Citation: J. Chakrabarti et al., OCCURRENCE OF VOLATILE N-NITROSAMINES IN BABY BOTTLE NIPPLES AND PACIFIERS SOLD IN CALCUTTA MARKETS, Journal of Food Science and Technology, 35(4), 1998, pp. 375-377

Authors: LONSANE BK
Citation: Bk. Lonsane, A NOTE FROM EDITOR-IN-CHIEF, Journal of Food Science and Technology, 35(3), 1998, pp. 1-2

Authors: SHANKARACHARYA NB
Citation: Nb. Shankaracharya, TAMARIND - CHEMISTRY, TECHNOLOGY AND USES - A CRITICAL-APPRAISAL, Journal of Food Science and Technology, 35(3), 1998, pp. 193-208

Authors: SAHOO J ANJANEYULU ASR SRIVASTAVA AK
Citation: J. Sahoo et al., IMPROVEMENT IN THE QUALITY OF FROZEN GROUND BUFFALO MEAT BY PRE-BLENDING WITH NATURAL ANTIOXIDANTS AND VACUUM PACKAGING, Journal of Food Science and Technology, 35(3), 1998, pp. 209-215
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