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DETERMINATION OF A THERMAL PROCESS SCHEDULE FOR GUAVA (PSIDIUM GUAJAVA LINN) = MISE AU POINT D'UN PROGRAMME DE STERILISATION THERMIQUE DES GOYAVES (PSIDIUM GUAJAVA LINN)NATH N; RANGANNA S.1983; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 3; PP. 301-316; BIBL. 27 REF.; 6 FIG./8 TABL.Article

TIME/TEMPERATURE RELATIONSHIP FOR THERMAL INACTIVATION OF PECTINESTERASE IN MANDARIN ORANGE (CITRUS RETICULATA BLANCO) JUICE.NIRANKAR NATH; RANGANNA S.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 4; PP. 411-419; BIBL. 24 REF.Article

DETERMINATION OF THERMAL PROCESS SCHEDULES FOR ACIDIFIED PAPAYANATH N; RANGANNA S.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 201-211; 7 P.; BIBL. 34 REF.Article

NONENZYMATIC DISCOLORATION IN DRIED CABBAGE. III. DECOMPOSITION PRODUCTS OF ASCORBIC ACID AND GLYCINE = MODIFICATIONS NON ENZYMATIQUES DE LA COULEUR DU CHOU DESHYDRATE. II. PRODUITS DE DECOMPOSITION DE L'ACIDE ASCORBIQUE ET DE LA GLYCINERANGANNA S; LAKSHMINARAYANA SETTY.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 6; PP. 1139-1142; BIBL. 15 REF.Article

MATURITY PARAMETERS FOR OKRA (HIBISCUS ESCULENTUS) (L) MOENCH VAR. PUSA SAWANI)RAMASWAMY HS; RANGANNA S.1982; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 2; PP. 140-143; ABS. FRE; BIBL. 15 REF.Article

DETERMINATION OF THERMAL PROCESS SCHEDULE FOR TOTAPURI MANGONIRANKAR NATH; RANGANNA S.1980; J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 3; PP. 251-264; BIBL. 23 REF.Article

DETERMINATION OF THERMAL PROCESS FOR CANNED MANDARIN ORANGE SEGMENTS.NIRANKAR NATH; RANGANNA S.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 3; PP. 113-119; BIBL. 25 REF.Article

THERMAL INACTIVATION OF PEROXIDASE IN RELATION TO QUALITY OF FROZEN CAULIFLOWER (VAR. INDIAN SNOWBALL)RAMASWAMY HS; RANGANNA S.1981; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 2; PP. 139-143; ABS. FRE; BIBL. 22 REF.Article

HEAT TRANSFER CHARACTERISTICS AND PROCESS REQUIREMENTS OF HOT-FILLED GUAVA PULP = CARACTERISTIQUES DE TRANSFERT DE CHALEUR ET EXIGENCES TECHNOLOGIQUES DE LA PULPE DE GOYAVE CONDITIONNEE EN BOITES DE CONSERVE A CHAUDNATH N; SIDDALINGU; RANGANNA S et al.1983; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 3; PP. 317-326; BIBL. 11 REF.; 5 FIG./3 TABL.Article

CITRUS FRUITS - VARIETIES, CHEMISTRY, TECHNOLOGY, AND QUALITY EVALUATION. PART II. CHEMISTRY, TECHNOLOGY, AND QUALITY EVALUATION. A. CHEMISTRY = LES AGRUMES. VARIETES, CHIMIE, TECHNOLOGIE ET CONTROLE DE QUALITE. 2EME PARTIE. CHIMIE, TECHNOLOGIE ET CONTROLE DE QUALITE. A. CHIMIERANGANNA S; GOVINDARAJAN VS; RAMANA KVR et al.1983; CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION; ISSN 0099-0248; USA; DA. 1983; VOL. 18; NO 4; PP. 313-386; BIBL. 649 REF.; 4 FIG./35 TABL.Article

CLOUD STABILIZATION IN CITRUS BEVERAGES BY LOW METHOXYL PECTINPADIVAL RA; RANGANNA S; MANJREKAR SP et al.1980; J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 1; PP. 25-34; BIBL. 12 REF.Article

CITRUS FRUITS. PART 2. CHEMISTRY, TECHNOLOGY, AND QUALITY EVALUATION. B. TECHNOLOGY = LES AGRUMES. 2E PARTIE. CHIMIE, TECHNOLOGIE ET EVALUATION DE LA QUALITE. B. TECHNOLOGIERANGANNA S; GOVINDARAJAN VS; RAMANA KVR et al.1983; CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION; ISSN 0099-0248; USA; DA. 1983; VOL. 19; NO 1; PP. 1-98; BIBL. 649 REF.; 2 FIG./13 TABL.Article

MECHANISM OF GEL FORMATION BY LOW METHOXYL PECTINSPADIVAL RA; RANGANNA S; MANJREKAR SP et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 3; PP. 277-287; BIBL. 9 REF.Article

CITRUS FRUITS-VARIETIES, CHEMISTRY, TECHNOLOGY, AND QUALITY EVALUATION. II: VARIETIES, PRODUCTION, HANDLING, AND STORAGERAMANA KVR; GOVINDARAJAN VS; RANGANNA S et al.1981; CRC CRIT. REV. FOOD SCI. NUTR.; ISSN 0099-0248; USA; DA. 1981; VOL. 15; NO 4; PP. 353-431; BIBL. 411 REF.Article

STABILITY OF PECTINS DURING STORAGEPADIVAL RA; RANGANNA S; MANJREKAR SP et al.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 4; PP. 367-378; BIBL. 10 REF.Article

LOW METHOXYL PECTINS FROM LIME PEELPADIVAL RA; RANGANNA S; MANJREKAR SP et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 4; PP. 332-342; BIBL. 13 REF.Article

Determination of thermal process schedules for canned gourdsSAIKIA, L; RANGANNA, S.Journal of food science and technology (Mysore). 1999, Vol 36, Num 5, pp 396-401, issn 0022-1155Article

Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers = Activité peroxydasique résiduelle en fonction du blanchiment, du traitement par SO2 et de la congélation des choux-fleursRAMASWAMY, H. S; RANGANNA, S.Journal of the science of food and agriculture. 1989, Vol 47, Num 3, pp 376-382, issn 0022-5142Article

Determination of thermal process schedules for canned drumstick, Okra, elephant yam and potatoSAIKIA, L; RANGANNA, S.Journal of food science and technology (Mysore). 1992, Vol 29, Num 4, pp 203-209, issn 0022-1155Article

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. C. Quality evaluation = Fruits d'agrumes. Partie II. Chimie, technologie et évaluation de la qualité. C. Evaluation de la qualitéGOVINDARAJAN, V. S; RANGANNA, S; RAMANA, K. V. R et al.CRC critical reviews in food science and nutrition. 1984, Vol 20, Num 2, pp 73-122, issn 0099-0248Article

Freezing preservation of Totapuri mango pulp = Conservation par congélation de la pulpe de mangue TotapuriRAMANA, K. V. R; RAMASWAMY, H. S; ARAVINDA PRASAD, B et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 5, pp 282-285, issn 0022-1155Article

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