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Arunachalam, Kupputhai
- Cassava Cultural Practices IDRC-15 Le
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The Indian Journal of Nutrition and Dietetics, Vol 19, No 6 (1982), Pagination: 197-197Abstract
The multiple uses of cassava in various industries like food, textiles, dextrine, paper, wood, furniture and animal feed make everyone understand better the need for organising a workshop on 'cassava cultural practices.
- Assessment of Crop Losses Due to Pests and Diseases
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The Indian Journal of Nutrition and Dietetics, Vol 19, No 6 (1982), Pagination: 198-198Abstract
It is not known in precise quantitative terms the extent of the losses caused by pest/disease or in a combination. A knowledge of the methods of estimating such losses will facilitate the farmers, scientists, policy makers and administrators to decide upon the methods of control and the financial investment on those preventive measures.- Nutritional Evaluation of Food Processing: Second Ed
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The Indian Journal of Nutrition and Dietetics, Vol 19, No 5 (1982), Pagination: 162-163Abstract
Before 1960, the common public and technologists were concentrating on different methods of processing foods as a commodity and were interested very little on nutritional quality.- Microbioiogy of Food Fermentations-Second Edition
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The Indian Journal of Nutrition and Dietetics, Vol 19, No 4 (1982), Pagination: 135-136Abstract
In many less developed areas of the world, fermentation alon with natural drying are the major food preservation methods, and are vital to more than half of the world's population. Fermentation process, encourage the multiplication of microorganisms and their metabolic activities in foods.- Handling Transportation and Storage of Fruits and Vegetables-Volume I, Second Edition-Vegetables and Melons
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The Indian Journal of Nutrition and Dietetics, Vol 19, No 3 (1982), Pagination: 103-104Abstract
This revised second edition of Volume I is an outcome of the innovations introduced by the industry and to the flooding of available information in this field.- Fundamentals of Food Canning Technology
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The Indian Journal of Nutrition and Dietetics, Vol 19, No 2 (1982), Pagination: 66-67Abstract
The book entitled, "Fundamentals of Food Cauning Technology' presents the specialized theory and practice of canning technology interestingly and comprehensively.- Third National Symposium on Refrigeration and Airconditioning
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The Indian Journal of Nutrition and Dietetics, Vol 19, No 1 (1982), Pagination: 31-32Abstract
This book is an outcome of the third national symposium on Refrigeration and Airconditioning held at CFTRI in July 1974.- Laboratory Manual in Food Preservation
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The Indian Journal of Nutrition and Dietetics, Vol 16, No 10 (1979), Pagination: 399-399Abstract
This manual is an outcome of the long felt need for laboratory exercises in food preservation. The unique feature of the manual is to show how the basic sciences are related to food preservation.- The Bulletin of Tropical Stored Product-Tropical Stored Products Centre
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The Indian Journal of Nutrition and Dietetics, Vol 16, No 10 (1979), Pagination: 399-400Abstract
The first four pages of this issue are devoted to news review, where the information on small metal grain silos in Switzerland is found to be very interesting.- Modern Pastry Chef
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The Indian Journal of Nutrition and Dietetics, Vol 16, No 9 (1979), Pagination: 362-362Abstract
Changing times and changing habits of dining, nutritional awareness, food selectivity and food preparation and service have made a decided impact upon the work of the modern pastry chef.- Teaching Nutrition in Developing Countries
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The Indian Journal of Nutrition and Dietetics, Vol 16, No 8 (1979), Pagination: 328-328Abstract
This is a report of an International Workshop on Nutrition Education Techniques used in developing countries held in Santa Barbara, California, June 12-18, 1977 by the Meals for Millions Foundation.- Food and Beverage Mycology
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The Indian Journal of Nutrition and Dietetics, Vol 16, No 11 (1979), Pagination: 432-432Abstract
Fungi play a significant role with respect to food and beverage deterioration, mycotoxin production, fermentation and as potential sources of dietary protein. This book is a compilation of the available information on fungi and its role in food and beverage technology.- Modern Pastry Chef
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The Indian Journal of Nutrition and Dietetics, Vol 16, No 2 (1979), Pagination: 60-60Abstract
Variety of other items besides those found in volume I, such as pancakes, crepes and fritters, custards, puddings, mousses and souffles, french pastries, petitsflours and cookies, variety tarts, fruit cakes, strudel, variety cheese cakes and specialities and frozen desserts are included in volume II, comprised of 320 pages.- Fortified and Soft Drinks
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 10 (1978), Pagination: 359-360Abstract
This book is based on U. S. Patent literature which gives a comprehensive collection of technical information in the world since early 1966. The detailed descriptive technical information included in the book can be used as a guide to the U. S. Patent literature. It supplies an advanced, technically oriented review of specialised manufacturing methods.- Home Scale Processing and Preservation of Fruits and Vegetables
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 3 (1978), Pagination: 98-99Abstract
This booklet is a valuable effort to present information in a simple and comprehensive manner about the home scale processing and preservation of fruits and vegetables. There are hundreds of books available on large scale production. But this is a book which is more of practically oriented for application at the home level.- Better Cookery
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 9 (1978), Pagination: 325-325Abstract
' Better Cookery' is a first rate popular cookery book known for a long time. This book contains nearly 1000 recipes. It is not only a recipe book to explain how to prepare but the 'why' of preparation is also dealt in detail.- Fruit and Vegetable Juice Processing Technology
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 12 (1977), Pagination: 382-383Abstract
This volume 'Fruit and Vegetable Juice Processing Technology' is a good attempt to explain the advancement of science and technology pertaining to the production of various juices.- Quality Control in Food Service
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 2 (1978), Pagination: 59-59Abstract
This book on Quality Control in Food Service is a comprehensive treatment of quality control for the food service industry. This is organized and written as an on-the-job training manual, a text book and a guide for all categories of food service personnel.- The Almanac of the Canning: Freezing and Preserving Industries 1976
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 11 (1977), Pagination: 352-353Abstract
The 1976 Almanac takes full care of the food industries reference needs and has supplied a considerable quantum of information of the present trends in processed food trade.- Coffee Solubilization-Commercial Process and Techniques
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The Indian Journal of Nutrition and Dietetics, Vol 14, No 10 (1977), Pagination: 315-316Abstract
The detailed, descriptive information in this book is based on U. S. patents known for their largest and most comprehensive collection of technical information in the world. This book deals with the commercial processes and techniques for producing instant, soluble coffee and suggests a number of technical possibilities available which may open up profitable areas of research and development. The information contained in this book can equip on with a sound background information to launch research in this field.- Commercial Processing of Vegetables
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The Indian Journal of Nutrition and Dietetics, Vol 15, No 1 (1978), Pagination: 20-20Abstract
The book on 'Commercial Processing of Vegetables' is based on the U.S. Patents issued since 1965 dealing with commercial methods and techniques for processing vegetables. These patents are the largest and the most comprehensive collection of technical information which are commercially utilisable.- Handling, Transportation and Storage of Fruits and Vegetables
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