Potential of byproducts recovery from fruit wastes

Kalsi H;Dhawan S S

Deep-fat frying practices in food service establishments in Delhi

Joshi A;Siddhu A;Sundararaj P

Nutritional status of elderly in government aided and private run old age homes of Cochin

Jose S;Prema Kumari S

Effect of blanching on pickled bitter gourd (Momordica charantia)

Jawahir K;Badrie N;Donawa A

Applications of hazard analysis and critical control point system in food establishments

Jadhav V J;Pal M

Extension and prediction of shelf life of dudh churpi

Hossaiin S A;Pal P K;Sarkar P K;Patil G R

An improved cooking quality test for basmati rice

Hirannaiah B V;Bhashyam M K;Ali S Z

Osmotic dehydration of carrot shreds for gazraila preparation

Hardeep Singh

Rheology of cooked decorticated pulses

Gujral H S;Sodhi N S

Dissipation of alphametherin residues in/on brinjal and tomato during storage and processing conditions

Gill K;Beena Kumari;Kathpal T S

Limitations of jaggery for inversion as compared to sucrose

Ghosh S;Ghadge N;Bongirwar D R

Oleochemicals for coating industries

Ghosh M

Application of HACCP system for the production of edible grade soymeal

Gandhi A P;Jha K;Khare S K

Recent development in pesticide formulations

Gahukar R T

Studies on ripening changes in mango (Mangifera indica L.) fruits

Doreyappa Gowda I N;Huddar A G

Prevention of childhood nephrotic syndrome needs a dietary approach

Devasena T;Lalitha S;Padma K

Bio-protection in fields: extracts from novel pesticides

Deshpande M V

Prospects for production of foods and feeds from cellulosic wastes of agriculture and food industry

Das H;Jayaraman S

Antioxidant activity of tropical lemon grass (Cymbopogon citratus) extracts in linoleic acid and chicken fat systems

Cheah P B;Ng C H;Wong C F

Studies on microfiltration as a method of de-lipidization of whey for production of whey protein concentrate

Chaturvedi S;Patel A A;Sharma D K;Patel R S

Effect of different blanching methods on the physico-chemical qualities of forzen french beans and carrots

Charanjit Kaur;Kapoor H C

Detection of ratanjot in spices and food preparations by reverse phase chromatography

Chakraborti I;Raghav S S;Kanhaya Lal

Breakthroughs in hydrocracking catalyst development

Carruthers J D;Schaper H;Stork W H J;Van Veen J A R;Hanna A S

Controlled rinsing : a step change in reactive dye application technology

Bradbury M J;Collishaw P S;Moorhouse S

Role of acidulants in food industry

Berry S K

Storage stability of colour substance in thermally processed dry chilli powder

Bera M B;Singh C J;Shrvastava D C;Kumar K S; Sharma Y K

Verotoxin-producing Escherichia coli (VTEC) in foods of animal origin

Banerjee R;Kapoor K N;Agarwal R K;Ghatak S

Effect of extraction parameters on the properties of fenugreek mucilage and its use in ice cream as stabilizer

Balyan D K;Tyagi S M;Dheer Singh;Tanwar V K

Essar oil refinery configuration study

Balasubramanian K;Satheesan V N

Role of food additives in food processing

Balakrishnan M;Thirupathi V;Devadas C T

A comparative study on coating properties of chemoenzymatically synthesised and conventional alkyd resins

Athawale V D;Joshi K R

Development and impact of soymalt product in improving the iron status of anaemic adolescent girls (16-18 years)

Anuradha V;Sangeetha K

Interpenetrating polymer networks for coatings - properties, characterization, applications and current status

Anandaraj T;Mohan P S;Raghavan M

Antinutrient profile and chemical composition of custard powder produced in Nigeria

Akapanyung E O;Udoh A P;Eteng M U

Studies on use of isabgol (Psyllium mucilloid) husk in atta for chapati making

Ahluwalia P;Amarjeet Kaur

An instant-foaming shave cream composition

The Gollette Company

Food preparation work area

Taco Bell Corp

Method for purifying O, s-dimethyl N-acetyl-phosphoramidothioate

Sumitomo Chemical Co Ltd

Process for producing reconstitutable, dehydrated, whole lentils

Sterner M H;Sterner M M;Zane R S

Process for preparing a confectionery or ice cream product with a chocolate coating having a marbled appearance

Societe Des Produits Nestle S A

Process for producing antiseptic bar soap

Reckitt & Colomon Products Limited

Soap bar composition

Procter & Gamble Company

Method of continuously producing improved hot rolled ferrous rod or bar products

Morgan Construction Company

Device for extraction of oil from oil seeds

Kapoor O P;Kapoor V K;Kapoor A K;Kapoor P K

An improved process for te similtaneous preparation of S and R 2-amino-1-butanol

Council of Scientific and Industrial Research

Process for the preparation of thermostable, alkalostable intracellular D-hydantoinase

Council of Scientific and Industrial Research

Process for the preparation of novel alkyl fumarate vinyl ester copolymer having moleculor weight of 7000 to 500000 and useful as a pour point depressant and fluidity improver for waxy crude oil

Council of Scientific and Industrial Research

An improved process for producing electrocatalytic spinel type oxide coated anode suitable for electrowinning of metals

Council of Scientific and Industrial Research

Process for the production of 2-methyl-pyrazine (2-MP) from 2-methyl piperazine (2-Me. Pip) using zinc chromite based catalysts

Council of Scientific and Industrial Research

Process for the production of electrolytic manganese dioxide having potassium content below 0.01% and activated manganese dioxide as a by product from natural manganese ores

Council of Scientific and industrial research