NISCAIR Online Periodicals Repository

NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR)  >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)]
 >
NPR Vol.6 [2007] >
NPR Vol.6(6) [November-December 2007] >


Title: Vegetable
Issue Date: Dec-2007
Publisher: CSIR
Abstract:  Nat Prod Rad, Vol. 6(6), November-December 2007, p. 551-552, Kaur Lovedeep, Singh Jaspreet, McCarthy Owen J and Singh Harmit, Physico-chemical, rheological and structural properties of fractionated potato starches, J Food Eng, 2007, 82(3), 383-394.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 552, Garcia Carolina Castilho, Mauro Maria Aparecida and Kimura Mieko, Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata), J Food Eng, 2007, 82(3), 284-291.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 552, Duarte-Vázquez Miguel A, García-Padilla Sandra, García-Almendárez Blanca E, Whitaker John R and Regalado Carlos, Broccoli processing wastes as a source of peroxidase, J Agric Food Chem, 2007, 55(25), 10396-10404.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 552-553, Katundu Mangani GC, Hendriks Sheryl L, Bower John P and Siwela Muthulisi, Effects of traditional storage practices of small-scale organic farmers on potato quality, J Sci Food Agric, 2007, 87(10), 1820-1825.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 553, Lana MM, Hogenkamp M and Koehorst RBM, Application of Kubelka–Munk analysis to the study of translucency in fresh-cut tomato, Innov Food Sci Emerg Technol, 2006, 7 (4), 302-308.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 553-554, Cieślik Ewa, Leszczyńska Teresa, Filipiak-Florkiewicz Agnieszka, Sikora Elżbieta and Pisulewski Paweł M, Effects of some technological processes on glucosinolate contents in cruciferous vegetables, Food Chem, 2007, 105 (3), 976-981.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 554, Kim HJ, Fonseca JM, Kubota C and Choi JH, Effect of Hydrogen Peroxide on Quality of Fresh-Cut Tomato, J Food Sci, 2007, 72(7), S463–S467.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 554, Dasgupta Nabasree and De Bratati, Antioxidant activity of some leafy vegetables of India: A comparative study, Food chem., 2007, 101(2), 471-474.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 555, Long Wu, Takahiro Orikasa, Yukiharu Ogawa and Akio Tagawa, Vacuum drying characteristics of eggplants, J Food Eng, 2007, 83(3), 422-429

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 555, Dhumal Kondiram, Datir Sagar and Pandey Raj, Assessment of bulb pungency level in different Indian cultivars of onion (Allium cepa L.), Food Chem, 2007, 100 (4), 1328-1330

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 555, Gómez-López Vicente M, Ragaert Peter, Ryckeboer Jaak, Jeyachchandran Visvalingam, Debevere Johan and Devlieghere Frank, Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere, Int J Food Microbiol, 2007, 117 (1), 91-98

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 556, Randhawa M Atif, Anjum F Muhammad, Ahmed Anwaar and Randhawa M Saqib, Field incurred chlorpyrifos and 3,5,6-trichloro-2-pyridinol residues in fresh and processed vegetables, Food Chem, 2007, 103 (3), 1016-1023

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 557, Tangka JK and Penda PM, Development and performance evaluation of a medium-scale system for processing Bitter leaf, Biosyst Eng, 2007, 96 (2), 223-229.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 557, Hornero-Méndez Dámaso and Mínguez-Mosquera María Isabel, Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil, Innov Food Sci Emerg Technol, 2007, 8(3), 407-412.

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 558, DiPersio Patricia A, Kendall Patricia A, Yoon Yohan and Sofos John N, Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices, Food Microbiol, 2007, 24 (5), 500-507

Nat Prod Rad, Vol. 6(6), November-December 2007, p. 558, Chiang Po-Yuan and Luo Yue-Yu, Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.), Food Chem, 2007, 105 (2), 480-484
Page(s): 551-558
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.6(6) [November-December 2007]

Files in This Item:

File Description SizeFormat
NPR 6(6) 551-558.pdf390.45 kBAdobe PDFView/Open
 Current Page Visits: 1221 
Recommend this item

 

National Knowledge Resources Consortium |  NISCAIR Website |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2012 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 586018 since 06-Feb-2009  Last updated on 18-Sep-2014Webmaster: nopr@niscair.res.in