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Items where Subject is "600 Technology > 08 Food technology > 24 Fruits > 06 Mango"
Ajila, C. M. and Aalami, M. and Leelavathi, K. and Prasada Rao, U. J. S. (2010) Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science and Emerging Technologies, 11 (1). 219-224 .
Ajila, C. M. and Bhat, S. G. and Prasada Rao, U. J. S. (2007) Valuable components of raw and ripe peels from two Indian mango varieties. Food Chemistry, 102 (4). pp. 1006-1011.
Ajila, C. M. and Jaganmohan Rao, L. and Prasada Rao, U. J. S. (2010) Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts. Food and Chemical Toxicology, 48 (12). pp. 3406-3411.
Ajila, C. M. and Leelavathi, K. and Prasada Rao, U. J. S. (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48. pp. 319-326.
Ajila, C. M. and Naidu, K. A. and Bhat, S. G. and Prasada Rao, U. J. S. (2007) Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry, 105 (3). pp. 982-988.
Ajila, C. M. and Prasada Rao, U. J. S. (2013) Mango peel dietary fibre: Composition and associated bound phenolics. Journal of Functional Foods. 444 -450.
Ajila, C. M. and Prasada Rao, U. J. S. (2008) Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract. Food and Chemical Toxicology, 46 (1). pp. 303-309.
Ajila, C. M. (2007) Isolation and Characterization of Valuable Components from Mango Peel and Black Gram Husk. PhD thesis, University of Mysore.
Anand, J. C. and Johar, D. S. (1958) Improved method for the commercial preservation of raw mango slices. Food Science, 7 (6). pp. 150-151.
Aslan, Azizi and Ranganna, S. (1993) Spoilage Organisms of Canned Acidified Mango Pulp and Their Relevance to Thermal Processing of Acid Foods. Journal of Food Science and Technology (India), 30 (4). pp. 241-245.
Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. (1976) Utilization of mango waste: peel as a source of pectin. Journal of Food Science and Technology, 13 (2). pp. 96-97.
Beerh, O. P. and Raghuramaiah, B. and Krishnamurthy, G. V. and Giridhar, N. (1976) Utilization of mango waste: recovery of juice from waste pulp and peel. Journal of Food Science and Technology (Mysore), 13 (23). pp. 138-141.
Bhatnagar, H. C. and Subramanyam, H. (1973) Some aspects of preservation, processing and export of mango and its products. Indian Food Packer, 27 (4). 33-52, 70 ref..
Date, W. B. and Mathur, P. B. (1960) Effect of post harvest treatment with growth regulators on the ripening of mangoes. Food Science, 9. pp. 248-249.
Date, W. B. and Mathur, P. B. (1958) Preliminary studies on the refrigerated gas storage of mangoes. Food Science, 7. pp. 283-284.
Dinesh, Kumar (2014) Physiological Disorders of Mango:An Insight into Spongy Tissue. Masters thesis, University of Mysuru.
Girdhari, Lal. and Jain, N. L. (1956) Mango cereal products. Research and Industry, 1. pp. 229-230.
Girdhari, Lal. and Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Suitability of different varieties of mangoes for the preparation of mango cereal flakes. Food Science, 9. pp. 121-123.
Girdhari, Lal. and Tandon, G. L. and Pruthi, J. S. (1952) Pilot plant trials on the processing of canned mangoes and mango squash. Chemical Age, 6. pp. 103-109.
Gopalakrishna, A. G. and Sen, D. P. (1980) Unsaponifiable matter of mango kernel fat. Journal of the Oil Technologists Association of India, 12 (1). pp. 14-15.
Harish Prashanth, K. V. and Revathy, Baskaran and Dhanyasri, E. B. and Mr, Rajashekaramurthy (2016) Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story. Pure and Applied Chemistry, 88 (9). pp. 853-863.
Hemavathy, J. and Prabhakar, J. V. and Sen, D. P. (1987) Composition of polar lipids of Alphonso mango (Mangifera indica) kernel. Journal of Food Science, 52 (3). pp. 833-834.
Jain, N. L. and Girdhari, Lal and Krishnamurthy, G. V. (1957) Further studies in the preparation and uses of mango cereal flakes. Indian Journal of Horticulture, 14 (3). pp. 1-7.
Jay Prakash, Thakur and Gothwal, P. P. and Iboyaima Singh, N. (2017) Post-harvest treatments for extension of mango fruit var. Dashehari (Mangifera indica L.). International Journal of Food Science and Nutrition, 2 (4). pp. 156-162.
Johar, D. S. and Anand, J. C. (1951) Note on the microbiology of brined mango slices. Indian Journal of Horticulture, 8 (4). p. 45.
Kapur, N. S. and Sarveshwara Rao, K. and Srivastava, H. C. (1962) Refrigerated gas storage of mangoes. Food Science, 11 (8). pp. 228-231.
Katwa, L. C. and Ramakrishna, M. and Raghavendra Rao, M. R. (1982) Purification and properties of polyphenol oxidase from mango peel (Mangifera indica var. Raspuri). Journal of Food Biochemistry, 6 (4). 217-228, 20 ref..
Kirpal Singh, K. and Kapur, N. S. and Mathur, P. B. (1953) Cold storage of Totapuri (Bangalora) mangoes. Bulletin of Central Food Technological Research Institute, 2 (6). pp. 149-151.
Kirpal Singh, K. and Kapur, N. S. and Mathur, P. B. (1954) Further studies on the cold storage of mangoes. Indian Journal of Agricultural Science, 24 (2). pp. 137-148.
Kirpal Singh, K. and Mathur, P. B. (1952) Ripening of mangoes. Current Science, 21. p. 295.
Kittur, F. S. and Saroja, N. and Habibunnisa, Ms. and Tharanathan, R. N. (2001) Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango. European Food Research and Technology, 213 (4/5). 306-311, 27 ref..
Korula, S. and Kantha, Joseph and Indiramma, K. and Narayana Rao, M. and Siddappa, G. S. (1960) The effect of incorporation of mango custard in milk diets on the growth and composition of liver of rats. Food Science, 9. pp. 370-371.
Korula, S. and Kantha, Joseph. and Narayana Rao, M. and Indiramma, K. and Siddappa, G. S. (1960) Supplementary value of strained foods based on mango pulp to milk-cereal diet. Annals of Biochemistry and Experimental Medicine, 20. pp. 327-332.
Krishnamurthy, S. and Patwardhan, M. V. (1971) Properties of malic enzyme (decarboxylating) from pulp of mango fruit (Mangifera indica). Phytochemistry, 10 (8). 1811-1815, 10 ref..
Krishnamurthy, G. V. and Jain, N. L. and Bhatia, B. S. (1960) Changes in the physico - chemical composition of mangoes during ripening after picking. Food Science, 9 (8). pp. 277-279.
Krishnamurthy, G. V. and Siddappa, G. S. (1965) Suitability of some varieties of mangoes grown in Andhra Pradesh for the preparation of mango cereal flakes. Journal of Food Science and Technology (India), 2 (2). pp. 58-59.
Krishnamurthy, S. and Patwardhan, M. V. and Subramanyam, H. (1971) Biochemical changes during ripening of the mango fruit. Phytochemistry, 10 (11). 2577-2581, 20 ref..
Krishnamurthy, S. and Subramanyam, H. (1970) Effect of maleic hydrazide and 2,4,5-trichlorophenoxy propionic acid on ripening and quality of mango fruit. Pesticide Science, 1 (2). pp. 63-65.
Kudachikar, V. B. and Kulkarni, S. G. and Aradhya, S. M. and Aravinda Prasad, B. and Ramana, K. V. R. (2003) Physico-chemical changes in mango (Mangifera indica .) varieties 'Alphonso' and 'Raspuri' during fruit development and maturation. Journal of Food Science and Technology, 40 (3). 285-289 ; 11 ref..
Kudachikar, V. B. and Kulkarni, S. G. and Keshava Prakash, M. N. and Vasantha, M. S. and Aravinda Prasad, B. and Ramana, K. V. R. (2001) Physico-chemical changes during maturity of mango Mangifera indica L. variety "Neelum". Journal of Food Science and Technology , 38 (5). pp. 540-542.
Lakshminarayana, S. (1973) Respiration and ripening patterns in the life cycle of the mango fruit. Journal of Horticultural Science, 48 (3). 227-233, 10 ref..
Lakshminarayana, S. and Krishnaprasad, C. A. and Shetty, M. S. (1974) Hot water treatment to regulate ripening and reduce spoilage of Alphonso mangoes. Journal of Horticultural Science, 49 (4). 365-371, 14 ref..
Lakshminarayana, S. and Subhadra, N. V. and Subramanyam, H. (1970) Some aspects of developmental physiology of the mango fruit. Journal of Horticultural Science, 45 (2). 133-42, 25 ref..
Lakshminarayana, S. and Subramanyam, H. (1970) Carbon dioxide injury and fermentative decarboxylation in mango fruit at low temperature storage. Journal of Food Science and Technology, 7 (3). 148-52, 23 ref..
Lakshminarayana, S. and Shetty, M. S. and Krishnaprasad, C. A. (1975) Accelerated ripening of 'Alphonso' mangoes by the application of Ethrel. Tropical Science, 17 (2). pp. 95-101.
Laxminarayana, S. and Subramanyam, H. (1971) Control of micro-climate in cold storages for tropical fruits with reference to mango. Climate Control, 4 (4). pp. 37-40.
Mahadevaiah, M. and Gowramma, R. V. and Setty, G. R. and Sastry, M. V. and Sastry, L. V. L. and Bhatnagar, H. C. (1969) Studies on variation in tin content in canned mango nectar during storage. Journal of Food Science and Technology, 6 (3). 192-96, 11 ref..
Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1975) Internal corrosion of tinplate container in canned mango (Mangidera indica) L. nectar. Journal of the Science of Food and Agriculture, 26 (6). 821-833, 34 ref..
Mahadeviah, M. and Gowramma, R. V. and Eipeson, W. E. and Sastry, L. V. L. (1974) Influence of added ascorbic acid on internal corrosion of tin-plate in canned mango nectar. Journal of Food Science and Technology, India, 11 (4). 193-194, 12 ref..
Mahendranath, Gondi (2016) Effect of mango (Mangifera indica L.) peel on hyperglycemia and changes in crystallin during cataract formation in diabetic rats. Doctoral thesis, Central Food Technological Research Institute.
Mahendranath, Gondi and Shaik Akbar, Basha and Jamuna, J. Bhaskar and Salimath, P. V. and Prasada Rao, U. J. S. (2015) Anti-diabetic effect of dietary mango (Mangifera indica L.) peel in streptozotocin-induced diabetic rats. Journal of the Science of Food and Agriculture, 95 (5). pp. 991-999.
Manohar, B. and Ramakrishna, P. and Ramteke, R. S. (1990) Effect of pectin content on flow properties of mango pulp concentrates. Journal of Texture Studies, 21 (2). pp. 179-190.
Mathur, P. B. and Kirpal Singh, K. and Kapur, N. S. (1953) Cold storage of mangoes. Indian Journal of Agricultural Science, 23. pp. 65-77.
Mathur, P. B. and Kirpal Singh, K. and Kapur, N. S. (1953) Refrigerated preservation of seedlings mangoes. Indian Food Packer, 7 (4). pp. 7-11.
Mathur, P. B. and Srivastava, H. C. (1955) Effect of skin coatings on the storage behaviour of mangoes. Food Research, 20. pp. 559-566.
Mathur, P. B. and Subramanyam, H. (1956) Effect of a fungicidal wax coating on the storage behaviour of mangoes. Journal of the Science of Food and Agriculture, 10. pp. 673-676.
Nanjundaswamy, A. M. and Lakshminarayana, Setty. and Rahim, A. and Siddappa, G. S. (1966) A note on proximate mineral and vitamin composition of some important varieties of mangoes of Andhra Pradesh. Indian Food Packer, 20 (3). pp. 22-26.
Nanjundaswamy, A. M. and Rahim, A. and Siddappa, G. S. (1966) Proximate composition and suitability for preservation of some important varieties of mangoes grown in Salem. Indian Food Packer, 20 (3). pp. 15-21.
Nanjundaswamy, A. M. and Saroja, S. and Ranganna, S. (1973) Determination of thermal process for canned mango products. Indian Food Packer, 27 (6). 5-13, 15 ref..
Negi, P. S. and Saby John, K. and Prasada Rao, U. J. S. (2002) Antimicrobial activity of mango sap. European Food Research and Technology, 214. pp. 327-330.
Nirankar, Nath. and Ranganna, S. (1980) Determination of thermal process schedule for Totapuri mango. Journal of Food Technology, 15 (3). 251-264, 23 ref..
Ogunsina, B. S. and Bhatnagar, A. S. and Indira, T. N. and Radha, C. (2012) The Proximate Composition of African Bush Mango Kernels (Irvingia gabonensis) And Characteristics Of Its Oil. Ife Journal of Science, 14 (1). pp. 177-183.
Padmini, Nagaraj. and Ramana, K. V. R. and Aravinda Prasad, B. and Mallikarjunaradhya, S. and Patwardhan, M. V. and Ananthakrishna, S. M. and Rajpoot, N. C. and Lalitha, Subramanyan (1984) Effect of calcium carbide on ripening and quality of Alphonso mangoes. Journal of Food Science and Technology, 21 (5). 278-282, 9 ref..
Patwardhan, M. V. (1965) Preparation of an active mitochondrial fraction from the fruit, Mangifera indica. Nature, 207. pp. 983-984.
Patwardhan, S. G. (2000) Measurement of vacuum in canned mango pulp by non-destructive method. Beverage and Food World, 27 (5). pp. 24-25.
Prabha, T. N. and Patwardhan, M. V. (1982) Lipofuscin like compound in mango. Journal of Biosciences, 4 (4). pp. 401-403.
Prabha, T. N. and Ramakrishna, M. and Patwardhan, M. V. and Raghavendra Rao, M. R. (1981) Studies on immobilization of polyphenoloxidase from tea leaves and mango peel. Indian Journal of Biochemistry and Biophysics, 18 (6). 402-405, 26 ref..
Prasanna, V. and Prabha, T. N. and Tharanathan, R. N. (2005) Multiple forms of beta-galactosidase from mango (Mangifera indica L. Alphonso) fruit pulp. Journal of the Science of Food and Agriculture, 85 (5). pp. 797-803.
Prasanna, V. (2002) Pectin Hydrolysis In Vivo and its role in Fruit Softening during Ripening in Mango (Mangifera Indica L). PhD thesis, University of Mysore.
Prasanna, V. and Prabha, T. N. and Tharanathan, R. N. (2005) Multiple forms of β-galactosidase from mango (Mangifera indica L Alphonso) fruit pulp. Journal of the Science of Food and Agriculture, 85. pp. 797-803.
Prasanna, V. and Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2003) Pectic polysaccharides during ripening of mango (Mangifera indica L). Journal of the Science of Food and Agriculture, 83. pp. 1182-1186.
Prasanna, V. and Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2003) Pectin polysaccharides during ripening of mango (Mangifera indica L). Journal of the Science of Food and Agriculture, 83 (11). pp. 1182-1186.
Prasanna, Vasu and Prabha, T. N. and Tharanathan, R. N. (2004) Pectic polysaccharides of mango (Mangifera indica L): structural studies. Journal of the Science of Food and Agriculture, 84. pp. 1731-1735.
Pruthi, J. S. and Bedekar, S. V. (1963) Studies on varietal trials in salting or brining of raw mango slices for subsequent use in chutney and pickle manufacture. Punjab Horticultural Journal, 3. pp. 264-271.
Pruthi, J. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Utilization of mango waste. Indian Food Packer, 13 (4). pp. 7-15.
Pruthi, J. S. and Susheela, R. (1963) Studies on the utilization of mango waste-kernels: Some chemical and technological aspects. Punjab Horticultural Journal, 3. pp. 272-280.
Raju, N. R. and Sumithra Devi, S. and Nand, K. (1991) Influence of trace elements on biogas production from mango processing waste in 1.5 m3 KVIC digesters. Biotechnology Letters, 13 (6). pp. 461-464.
Ramana, K. V. R. and Aravinda Prasad, B. and Krishnaprasad, C. A. and Patwardhan, M. V. and Dhanaraj, S. and Ananthakrishna, S. M. (1984) Temperature storage and the ripening behaviour of Alphonso. Indian Food Packer, 38 (1). 58-66, 15 ref..
Ramana, K. V. R. and Ramaswamy, H. S. and Aravinda Prasad, B. and Patwardhan, M. V. and Ranganna, S. (1984) Freezing preservation of Totapuri mango pulp. Journal of Food Science and Technology, 21 (5). 282-285, 9 ref..
Ramteke, R. S. and Dhanaraj, S. and Eipeson, W. E. (1991) Sensory quality studies on mango aroma concentrate during storage. Journal of Sensory Studies, 6 (3). 193-203 ; 17 ref..
Ramteke, R. S. and Gurudutt, K. N. and Eipeson, W. E. (1993) Studies on the Changes in the Volatile Aroma Composition of Alphonso Mango Pulp as Affected by Aroma Recovery Process. Journal of Food Science and Technology (India), 30 (1). pp. 48-49.
Ranganna, S. and Siddappa, G. S. (1961) Effect of processing on the absorption spectra of carotenoid pigments of Badami mango. Food Technology, 15. pp. 204-206.
Ranganna, S. and Siddappa, G. S. (1961) Strained baby foods. Part IV. Shelf-life of mango custard powder. Food Science, 10 (2). pp. 45-48.
Rastogi, N. K. and Rashmi, K. R. (1999) Optimisation of enzymatic liquefaction of mango pulp by response surface methodology. European Food Research and Technology, 209. pp. 57-62.
Roopa, B. S. and Suvendu, Bhattacharya (2014) Mango gels: Characterization by small-deformation stress relaxation method. Journal of Food Engineering, 131. pp. 38-43.
Saby John, K. and Bhat, S. G. and Prasada Rao, U. J. S. (2002) Involvement of peroxidase and polyphenol oxidase in mango sap-injury. Journal of Food Biochemistry, 26 (5). pp. 403-414.
Saby John, K. (2001) Biochemical Investigations on Mango Sap and Sap-Injury. PhD thesis, University of Mysore.
Saby John, K. and Bhat, S. G. and Prasada Rao, U. J. S. (2002) Biochemical characterization of sap (latex) of a few Indian mango varieties. Phytochemistry, 62. pp. 13-19.
Saby John, K. and Bhat, S. G. and Prasada Rao, U. J. S. (2011) Isolation and partial characterization of phenol oxidases from Mangifera indica L. sap (latex). Journal of Molecular Catalysis B: Enzymatic, 68. pp. 30-36.
Saby John, K. and Jagan Mohan Rao, L. and Bhat, S. G. and Prasada Rao, U. J. S. (1999) Characterization of aroma components of sap from different Indian mango varieties. Phytochemistry, 52. pp. 891-894.
Sai Srinivas, S. H. and Maneesh Kumar, M. and Prasada Rao, U. J. S. (2017) Studies on Isolation and Antioxidant Properties of Bioactive Phytochemicals from Mango Peel Harvested at Different Developmental Stages. International Journal of Agriculture, Environment and Bioresearch, 2 (2). pp. 136-148.
Saritha, G. Pandit and Vijayanand, P. and Kulkarni, S. G. (2015) Pectic principles of mango peel from mango processing waste as influenced by microwave energy. LWT - Food Science and Technology, 64 (2). pp. 1010-1014.
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Satyanarayana Rao, B. A. and Pruthi, J. S. (1962) Torulopsis utilis a salt-acid tolerant yeast from mango. Current Science, 31. p. 441.
Shantha, K. and Subramanyam, H. (1973) Pre-and post-harvest physiology of the mango fruit--a review. Tropical Science, 15. pp. 167-193.
Shipra, Tiwari and Suvendu, Bhattacharya (2016) Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. Journal of Food Quality, 39. pp. 545-558.
Shiva, Balyan (2011) Characterization of rheological properties of mango pulp. Masters thesis, University of Mysore.
Siddappa, G. S. and Bhatia, B. S. (1955) Ascorbic acid in mangoes canned with other fruits. Indian Journal of Horticulture, 12 (3). pp. 129-136.
Siddappa, G. S. and Bhatia, B. S. (1956) Composition of Kalapad and Rumani mangoes and retention of ascorbic acid in the canned products. Bulletin of Central Food Technological Research Institute, 5. pp. 236-238.
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Siddappa, G. S. and Bhatia, B. S. (1956) Role of pH in the canning of mangoes: Effect of adding acid or other fruits to the canned product. Food Research, 21. pp. 163-169.
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Siddappa, G. S. and Krishnamurthy, G. V. (1963) Bulk storage of mango pulp for the preparation of mango cereal flakes. Punjab Horticultural Journal, 3. pp. 300-301.
Siddappa, G. S. and Ranganna, S. (1961) Strained baby foods. Part II. Drying of strained mango pulp and mango custard. Food Science, 10 (2). pp. 37-40.
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Subramanyam, H. and Gouri, S. and Krishnamurthy, S. (1976) Ripening behaviour of mango fruits graded on specific gravity basis. Journal of Food Science and Technology, India, 13 (2). 84-86, 19 ref..
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