008537   Rhone-Poulenc Agrochimie (NO, , 14-20 Rue Pierre Baizet, F-69009 Lyon, France) : Process for preparing an alkyl dicyanopropionate. 0000, (NULL), (NULL).

008536   Rajgarhia A (NO, , Rajagarhia Paper Mills Pvt. Limited, 15 Exchange Place, Calcutta-700 001) : Process for preparing synergistic composition which enhances the hepatoprotective action against the virus and hepatotoxicited ailments. 0000, (NULL), (NULL).

008535   Queen's University (NO, , Kingston, Ontario, K7L 3N6, Canada) : Process for prepararing a polypeptide. 0000, (NULL), (NULL).

008534   Procter & Gamble Company (NO, , One Procter & Gamble Plaza, Cinoinnati, State of Ohio, U.S.A.) : Detergent composition containing a photoactivator dye composition. 0000, (NULL), (NULL).

008533   Procter & Gamble Company (NO, , One Procter & Gamble Plaza, Cinoinnati, State of Ohio, U.S.A.) : Detergent compositions with high activity cellulase and softening clays. 0000, (NULL), (NULL).

008532   Procter & Gamble Company (NO, , One Procter & Gamble Plaza, Cinoinnati, State of Ohio, U.S.A.) : Compact detergent compositions with high activity cellulase. 0000, (NULL), (NULL).

008531   Osi Industries, Inc. (NO, , 1225 Corporate Boulevard Aurora, Illinois 60507-2018, USA) : Method of processing fully cooked and breaded bone-in poultry product. 0000, (NULL), (NULL).

008530   Nycomed Imaging as on Nycoveien (NO, , 1-2, N-0401 Oslo 4, Norway) : Method for the purification of crude iohexol. 0000, (NULL), (NULL).

008529   Lubrizol Corporation (NO, , 29400 LAkeland Boulevard Wickliffe, Ohio 44092-2298, U.S.A.) : Process for the preparation of metal salts. 0000, (NULL), (NULL).

008528   Lubrizol Corporation (NO, , 29400, Lakeland Boulevard, Wickliffee, Ohio 44092-2298, U.S.A.) : Method for the manufacture of metal overbased compositions. 0000, (NULL), (NULL).

008527   Kabushiki Kaisha Kobe Seiko Sho (NO, , 3-18, 1-Chome, Wakinochamacho, Chou-Ku, Kobe 651, Japan) : Method of manufacturing briquettes of reduced iron in a press. 0000, (NULL), (NULL).

008526   Jamshid Ashourian (NO, , 1026 Oxford Road, Deerfield, Illinois 60015, USA) : Process for producing pourable fruit product. 0000, (NULL), (NULL).

008525   Indian Oil Corporation Limited (NO, , 254-C, Dr. Annie Beasant Road, Bombay-400 025) : Improved process for the synthesis of linear and star shaped polyisoprenes. 0000, (NULL), (NULL).

008524   Imperial chemical industries Plc (NO, , Imperial Chemical House, Millbank, London Sw1P 3JF, England) : Process for the production of hydro (halo) fluorocarbon. 0000, (NULL), (NULL).

008523   Honda Giken Kogyo Kabushiki Kaisha (NO, , 1-1, Minamiaoyama 2-Chome, Minato-Ku, Tokyo, Japan) : Rear fork for a motorcycle. 0000, (NULL), (NULL).

008522   Gisi-Brocades B.V. (NO, , Wateringseweg 1, Po-Box's, 2600 MA Delft, The Netherlands) : Process for the production of an N-acylated cephalosporin derivatives. 0000, (NULL), (NULL).

008521   Gillette Company (NO, , Prudential Tower Building, Beston, State of Massachusetts, U.S.A.) : Shaving composition of the form of a self-foaming gel. 0000, (NULL), (NULL).

008520   ElF Antar (NO, , Tour Elf-2 Place De La Coupole, La Defense 6-92400 Courbevoie, France) : Process for the preparation of bitumenpolymer composition. 0000, (NULL), (NULL).

008519   Eastman Chemical Company (NO, , 100 North Eastman Road, Kingsport, Tennessee 37660, U.S.A.) : Binary blend of cellulose esters and aliphatic polyesters or aliphatic-aromatic copolyesters. 0000, (NULL), (NULL).

008518   Department of Biotechnology, Ministry of Science and Technology (NO, , New Delhi) : Process for the preparation of chemically modified enzymes for use in the synthesis of organic compounds, in routine chemical analysis and for catalysing chemical processes. 0000, (NULL), (NULL).

008517   Degussa-Huls Aktiengesellschaft (NO, , DE-45764, Marl, Germany) : Process for the preparation of 2,3,5-trimethylhydroquinone diesters. 0000, (NULL), (NULL).

008516   Daikin Industries Ltd. (NO, , Umeda Center Building, 4-12, Nakazaki-Nishi 2-Chome, Kita-Ku-Osaka-Shi, Osaka 530, Japan) : Blocked isocyanate emulsion and method for producing the same. 0000, (NULL), (NULL).

008515   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Process for the preparation of chiral 2,3-substituted propyloxy substituted-2,2-dialkyl-3, 4-diarylchromans and their salts. 0000, (NULL), (NULL).

008514   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Process for the preparation of 3∝, 5-cyclo-6β-methoxy-(20R)-2-hydroxypregna-22-aldehyde. 0000, (NULL), (NULL).

008513   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Process for the preparation of (20R)-2-hydroxy -3β-tosyloxypregna-5-en-22-Aldehyde. 0000, (NULL), (NULL).

008512   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for the production of immobilized D-amino acid oxidase. 0000, (NULL), (NULL).

008511   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for the continuous production of cheese free from aspartic protease. 0000, (NULL), (NULL).

008510   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved device for making chapathi. 0000, (NULL), (NULL).

008509   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Process for the preparation of novel antifungal metabolites from novel strain of pseudomonas fluoroscene useful for controlling fungal disease. 0000, (NULL), (NULL).

008508   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for the preparation of novel crosslinked macroporous glycidyl methacrylate-divinyl benzene copolymers. 0000, (NULL), (NULL).

008507   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for the preparation of aryl N-alkyl carbamate esters. 0000, (NULL), (NULL).

008506   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for the preparation of 4-(N-methylamino sulfonylmethyl aniline. 0000, (NULL), (NULL).

008505   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improve process for the production of catalase. 0000, (NULL), (NULL).

008504   Council of Scientific & Industrial Research (NO, , Rafi Marg, New Delhi-110 001) : Improved process for the production of superplastic cast iron. 0000, (NULL), (NULL).

008503   Chief Controller, Research and Development Orgn (NO, , B-341, Sena Bhawan, New Delhi-110 001) : Process for preparation of nicotinanilide hydrochloride. 0000, (NULL), (NULL).

008502   Celia (NO, , Chaussee A-Ux Moines, 53400 Craon, France) : Apparatus for the production of dairy products. 0000, (NULL), (NULL).

008501   CELIA (NO, , La Chaussee aux Moines, 53400 Craon, France) : Process for the production of dairy products from a liquid retentate derived from ultrafiltration of milk. 0000, (NULL), (NULL).

008500   Bharat Heavy Electricals Limited (NO, , BHEL House, Siri fort, New Delhi-110 049) : Process for manufacture of carbon-free silica rich white ash from rice husk in a fluidised bed combustor and the equipment for carrying out the process. 0000, (NULL), (NULL).

008499   Basf Aktiengesellschaft (NO, , D-67058, Ludwigshafen Federal Republic of Germany) : Fibre Composition consisting of a blend of melamine resin fibres and aramid fibres. 0000, (NULL), (NULL).

008498   Astra Aktiebolag (NO, , S-15185 Sodertalje, Sweden) : Process for the production of enantiomerically pure azetidine-2-carboxylic acid. 0000, (NULL), (NULL).

008497   Associated Octel Company Limited (NO, , 23 Berkeley Square, London W1Z 6DT, United Kingdon) : Process for the preparation of alkylated amino acid derivatives. 0000, (NULL), (NULL).

008496   American Cyanamid Company (NO, , Five Giralda Farms, Madison, New Jersey 07940, 0874, U.S.A.) : Process for the preparation of unsymmetrical 4,6-bis (aryloxy) pyrimidine compounds. 0000, (NULL), (NULL).

008495   Abburi Ramaiah (NO, , 137, Charak Sadan, Vikas Puri, New Delhi) : Composition capable of administering of active agent. 0000, (NULL), (NULL).

008494   Vennila P;Kingslya R P (Department of Bioenergy, College of Agricultural Engineering, Tamil Nadu Agricultural Universit, Coimbatore-641 003) : Preparation and storage behaviour of sapota-papaya fruit bar. Beverage Fd Wld 2001, 28(12), 39-40,42.

Sapota-papaya fruit bar was prepared as per the FPO specification by blending the fruit pulp in different proportions. The standardized fruit bar (sapota-papaya 50:50) was kept at room temperature (30±5°C) for about three months to study their keeping quality. Storage studies showed that there was maximum retention of all the nutrients and minimum microbial count at the end of 180 days. Significant changes were not noticed in the organoleptic attributes and the fruit bar was found to be highly acceptable by the consumers.

1 illus, 4 tables, 14 ref

008493   Varadharaju N;Sreenarayanan V V;Thayumanavan B (Department of Agrl Processing, College of Agricultural Engineering, Tamil Nadu Agricultural University, Coimbatore-641 003) : Effect of moisture content, temperature and contact time on milling and cooking qualities of rice in conduction parboiling. J Fd Sci Technol 2001, 38(5), 509-11.

Milling and cooking qualities of conduction parboiled paddy samples of `ADT 36', `IR 20' and `CO 45' were determined. The initial moisture content and contact time contributed for more head rice recovery, alkali expansion value and gelatinization percentage. Hardness increased by 50 to 60%, whereas the whiteness decreased due to parboiling compared to that of control. The cooking time decreased by 1 to 2 min and there was no appreciable change in water uptake and swelling index.

^ssc2 tables, 12 ref

008492   Totosaus A;Guerrero I;Montejano J G (Centro de Investigacion en Ciencia y Tecnologia de Alimentos, Universidad Autonoma del Estado de Hidalgo, Av. Universidad Km. 1, Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico) : Effect of temperature and storage time on chevon and beef protein gels. J Fd Sci Technol 2001, 38(5), 487-8.

Chevon (goat meat) proteins solubility and gel strength were studied along with effect of storage time as well as temperature and compared with beef. The percent of protein solubility of goat meat proteins had higher values than beef proteins, but no significant difference was observed in gel stength values. Protein solubility increased with storage time, while gel strength decreased in both species. This could be due to proteolysis during storage, causing differences in the size of protein aggregates. The storage temperature employed had no significant effect on the variables studied. Chevon protein were as good as beef proteins in their gel strengths.

^ssc2 illus, 11 ref

008491   Srivastava S;Thathola A;Batra A (Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145) : Development of nutritional evaluation of proso millet-based convenience mix for infants and children. J Fd Sci Technol 2001, 38(5), 480-3.

Two convenience mixes suitable for five different types of baby foods based on proso millet (Panicum miliaceum) were developed. Malting and popping were used as processing techniques. Malted convenience mix was further used as multipurpose flour for development of different baby foods. These five baby food products were sweet gruel, salty gruel, halwa, burfi and biscuits. The nutritional quality of mixes was analyzed for moisture, crude proteins, energy and total ash contents of malted and popped convenience mixes. Iron and ascorbic acid contents of malted convenience and popped convenience mix were also determined. The Protein Efficiency Ratio (PER) was assayed with malted convenience mix and popped convenience mix. Values of hot paste viscosity for malted convenience mix, for popped convenience mix and for proprietary mix gruels were observed. Proteins, energy, fat, calcium, ascorbic acid, iron and β-carotene (per 50 g convenience mix) for baby food products were calculated from the values analyzed. The protein content was found to be similar for all food products. Calcium (mg), ascorbic acid (mg), iron (mg) and β-carotene (μg) were found to be similar for all the food products. All the food products were organoleptically acceptable. A non-significant difference at p = 0.05 was observed among the scores for five food products developed.

4 tables, 24 ref

008490   Sreeja Kumari S S;Pillai R M;Pai B C (NO, , ) : Effect of iron in Al-7Si-.3Mg alloy. Indian Fndry J 2002, 48(1), 27-31.

Iron, the most common impurity in Aluminum alloys, affects the strength, ductility and fracture toughness by forming Fe-rich intermetallic phases. β(FeSlAl₅) phase appearing as needle-like in the interdendritic regions acts as a stress raiser and decreases the mechanical properties of the alloy. This detrimental effect of iro can be minimized by increasing the cooling rate during solidification, superheating of the melt and by adding trace elements. Addition of Fe neutralizer, namely, Be, Mn, and Cr individually and in combination is found to be the most effective way in improving the ductility and tensile strength of Al-7Si-0.3Mg alloy. However, Be is carcinogenic and Mn and Cr forms sludge at higher amounts affecting machinability. Recently, addition of very small amount of Ca is found to neutralize the ill effects of iron and improve the fatigue and fracture toughness of Al-7Si-0.3Mg alloy having relatively higher iron content.

3 illus, 2 tables, 22 ref

008489   Sowbhagya C M;Zakiuddin Ali S (Grain Science and Technology Department, Central Food Technological Research Institute, Mysore-570 013) : Vermicelli noodles and their quality assessment. J Fd Sci Technol 2001, 38(5), 423-32.

Vermicelli noodles are convenience products prepared mainly from wheat, as well as rice and from other sources. They have become major products of the cereal food industry and are popular on account of their sensory appeal, low cost, ease of preparation, storage stability and the increased consumer interest in ethnic food. Describes the origin and type of noodles, the variety of noodles as prepared from different source materials like wheat, and other cereals and millets, non-cereal grains, and roots and tubers. Parameters used for quality assessment have been discussed. Various analytical methods (sensory, physico-chemical, chemical and instrumental) being used for predicting the noodles quality have been described. The lacunae existing for the well defined terminology for sensory attributes and lack of its correlation with instrumental data have been pointed out. Packaging parameters for better shelf life of noodles have been discussed. In view of the increasing popularity of pasta products and growing market for convenience foods, the future scenario for vermicelli noodles is indicated.

^iia1 illus, 79 ref

008488   Sogi D S;Sukhcharan Singh (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Bitterness development in kinnow juice, ready-to-serve beverage, squash, jam and candy. J Fd Sci Technol 2001, 38(5), 433-8.

Kinnow juice kept at 5-70°C, showed that development of bitterness increased with rise in temperature. Ready-to-Serve beverage and squash prepared by incorporating the juice into syrup did not show bitterness development. Jam made from lye peeled segment did not develop bitterness whereas unpeeled segment developed bitterness. Candied segment did not show any development of bitterness.

3 illus, 8 tables, 10 ref