001026   Mendiratta S K;Lakshmanan V;Kesava Rao V (Division of Livestock Product Technology, Indian Veterinary Research Institute, Izatnagar-243 122) : Effect of post-mortem calcium chloride injection on tenderization of sheep meat. J Fd Sci Technol 1999, 36(2), 149-51.

Different concentrations of calcium chloride (100 nM, 200 mM and 300 mM) were injected to hindleg cuts of sheep within 3-4 h of slaughter at 10% (w/w). Samples were cooked after keeping for 24 h at 4±1°C. There were significant (P<60> 0.05) decreases in pH, increase in moisture content and water holding capacity (WHC) of raw meat after 24h of treatment. However, no significant effect of the treatment was found in case of total plate counts, psychophillic counts, collagen and ash contents. Analysis of cooked meat revealed no significant variations in WHC, moisture, ash, collagen solubility and cooked out juice, but there were significant (P<60>0.05) decreases in pH, cooking loss and shear force values of CaCl2 treated samples. Organoleptically, there were no significant differences in colour, flavour and juiciness scores. However, tenderness and overall acceptability scores were higher for CaCl2 - treated samples. The study indicated that use of CaCl2 has great potential to improve tenderness of sheep meat.

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001025   Marwaha R S (Division of Crop Physiology and Biochemistry, Central Potato Research Station, Jalandhar-144 003) : Chipping quality and related processing characteristics of Indian potato varieties grown under short day conditions. J Fd Sci Technol 1999, 36(2), 157-9.

Ten commonly cultivated Indian potato varieties grown under short day conditions were evaluated for chipping quality and for certain important processing characteristics immediately after harvest. Dry matter contents of the varieties ranged from 16.7-20.7%, while the reducing sugar contents varied between 92-332 mg/100 g fresh weight. Glucose constituted the major fraction of reducing sugars in all the varieties. `Kufri Jyoti' had maximum content of total phenols, while free amino acids were maximum in `Kufri Bahar'. There were large variations in the contents of free amino acids and total phenols among varieties. Fresh fried chips prepared from two varieties viz., `Kufri Sherpa', `Kufri Lauvkar' were light in colour and acceptable. However, when morphological characters such as tuber size and shape were taken into consideration, only `Kufri Lauvkar' was found most suitable for chipping.

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001024   Mantri S S (NO, Goodlass Nerolac Paints Ltd., Nerolac House, Ganpatrao Kadam Marg, Lower Parel, Mumbai-400 013) : Latest trends in electrodeposition technology worldwide and in India. Paintindia 1999, 49(7), 103-8.

Paints derived from clean technologies which include water borne coatings, powder coatings, radiation cure coatings have been on the market since a long time but the development and extensive use has commenced more recently. The rising significance of clean technologies is nothing but old wine in a new bottle. The coatings industry is becoming borderless day by day, thus making it truly global in nature. However quite unexpectedly the developments in different parts of the world have not been similar and consistent. There are still differences over VOC emission limits in Europe, the USA, and Japan. Reviews the developments taking place in water-based coatings especially with respect to electrodeposition paint in Asia, Europe and the United States. A special emphasis is laid on the new trends emerging in electrodeposition technology, in India in particular. India is stepping into the new millennium with the latest benefits of electrodeposition technology and is a witness to the changes taking place worldwide.

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001023   Mandal P K;Rao V K;Kowale B N;Pal U K (Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605 009) : Utilization of slaughter house blood in human food. J Fd Sci Technol 1999, 36(2), 91-105.

Blood accounts for about 3-5% of animals live weight. Whole blood contains about 18-19% protein similar to that found in lean meat. The protein contents of plasma and red blood cells (RBC) are 7-8% and 34-38%, respectively. Blood is the first by-product obtained, while processing animal for meat. Blood should be collected in hygienic way for food use with or without anticoagulants. For convenience, serum should be separated from RBC with the help of cream separator and be preserved under refrigeration. From serum and RBC, protein isolates have been prepared separately by spray drying, freeze drying, solvent precipitation or by chromatographic techniques. For the preparation of globin protein isolates (GPI), decolorization is one of the important steps. All these protein isolates have got excellent functional properties and nutritive value, which make them suitable for use in meat and bakery products. Moreover, they can replace the use of chicken egg to some extent in food products without affecting acceptability. An attempt has been made in this review to illustrate the utilization of slaughter house blood in human food products such as meat sausages, hamburgar, patties and bakery products.

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001022   Majumder S;Pandit A B (Department of Chemical Technology, University of Bombay, Matunga, Bombay-400 019) : Catalytic isomerisation of maleic acid to fumaric acid: effect of ultrasound. Indian chem Engr 1998, 40(2), 187-92.

Isomerisation from maleic acid (cis-dibasic acid) to Fumaric Acid (trans-dibasic acid) with Thiourea as catalyst was studied with or without the influence of ultrasonic waves. For this, the reactions were carried out with different parameters such as concentration of catalyst, temperature of the reactions etc. To study the reaction under the influence of ultrasound, both ultrasonic horn as well as ultrasonic bath were used so that actual power input per unit volume of the reactants could be measured under variable conditions. A correlation was obtained between the yield of Fumaric Acid and different parameters mentioned above. It has been found that the yield of Fumaric Acid was more at higher temperatures, within 50-70°C, and at higher catalytic concentration with or without the influence of ultrasound and in presence of ultrasound. The yield was more in later case due to cavitational effect than that, when it was carried out without ultrasound at the same temperature. In presence of ultrasound, the yield was also found to be more with lesser reactant volume as the extent of cavitation decreases with the distance of the reaction spot from the horn. But at higher temperature at 80°C, the yield of Fumaric Acid was decreasing due to less cavitational effect. The correlation with standard deviation value 4.5924 gives good agreement with experimental value....

001021   Maciel M I S;Melo E D A;dE Lima V L A G;dA Silva M R F;dA Silva I P (Department of Home Economics, Rural Federal University of Pernambuco, Rua Dom Manoel de Medeiros, s/n 52071-030, Dois Irmaos-Recife-PE-Brazil) : Processing and storage of acerola (Malpighia sp) fruit and its products. J Fd Sci Technol 1999, 36(2), 142-6.

Reports the studies carried out on the storage time of frozen acerola fruit, fruit pulp and jelly (made by a new formulation) to assess the best conditions to preserve the nutritive value and organoleptic properties. The formulation developed for jelly consisted of 49% sucrose, 1% pectin and 50% of acerola juice. The results showed that low temperature (-18°C) stored frozen acerola fruits and pulp fruit retained vitamin C well. Total acidity and pH values for jelly, frozen acerola and pulp remained practically constant during the 180 days of storage and retained all the quality features of the products. Except those meant for further processing, the frozen storage for acerola fruits for a period longer than 30 days is not recommended as evidenced by the altered sensory characteristics of fruits.

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001020   Kunjunny A M;Patel M R;Navin Nath (NO, IFFCO, Kalol Unit, P.O. Kasturinagar, Distt. Gandhinagar-382 423) : Revamping of CO₂ removal section in ammonia plant at IFFCO Kalol. Fertil News 1999, 44(8), 53-5.

Carbon dioxide removal section in ammonia plant is one of the highly energy intensive. Many developments have been made to make it more energy efficient and environmental friendly. Activated-MDEA process for CO₂ removal is one of the best available process to meet the specific plant conditions of high CO₂ purity, minimum H₂ loss, no corrosion, low energy requirement and low capital investment. IFFCO Kalol revamped the MEA CO₂ removal process to direct solution swap of a-MDEA process. Revamping of CO₂ removal section was part of uprating the plant capacity for higher production. Activated-MDEA process has increased the CO₂ absorption capacity and reduced the energy requirement with no capital cost.

001019   Kulwinder Kaur;Narpinder Singh;Sekhon K S; Baljit Singh (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Effect of hydrocolloids and process variables on the extrusion behaviour of rice grits. J Fd Sci Technol 1999, 36(2), 127-32.

Investigations were carried out to study the effects of incorporating various hydrocolloids viz., carboxymethyl cellulose (CMC), sodium alginate and gum acacia at different levels (1, 2 and 3%) and processing variables such as feed moisture and barrel temperature on the extrusion behaviour and product characteristics of rice grits. Specific energy consumption (SEC) decreased with increase in the levels of all types of hydrocolloids. Die pressure of extruder progressively increased with the increase in the level of sodium alginate and CMC, while the reverse was true for gum acacia. Expansion ratio and water absorption index (WAI) increased whereas, density decreased with the addition of all types of hydrocolloids. However, the intensity of increase in WAI varied with the type of hydrocolloid. Viscosity of ground extrudates increased with the addition of CMC and decreased with sodium alginate and gum acacia. Feed moisture and barrel temperature showed pronounced effects on the viscosity of all extrudates.

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001018   Kowsalya S;Mohandas S (Department of Food Science and Nutrition, Avinashilingam Deemed University, Coimbatore-641 043) : Acceptability and nutrient profile of cauliflower leaves (Brassica oleracea, var. botrytis). Indian J Nutr Diet 1999, 36(7), 332-8.

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001017   Khamrui K;Goyal G K (Dairy Technology Division, National Dairy Research Institute, Karnal-132 001) : Microbial changes in cheddar cheese ripened in flexible plastic film. J Fd Sci Technol 1999, 36(2), 147-8.

Cheddar cheese was manufactured using standard technique with slight modification for accelerated ripening. Blocks of green cheese were packed in vaccum in plastic film (P1), packed in plastic film and shrink wrapped (P2) (dipped in hot water 88°C/5 sec) and paraffined conventionally (control) (C) and then ripened at 10 ± 2°C, 80 ± 5% RH up to 3 months. At the end of the ripening period, standard plate counts and yeast and mould counts were lowest in P2, followed by P1 and C, respectively. Anaerobic spore counts were lowest in C, followed by P2 and P1, respectively.

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001016   Karthikeyan M;Jawahar Abraham T;Shanmugam S A;Indra Jasmine G;Jeyachandran P (Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and An, Tuticorin-628 008) : Effect of washing and chlorine disinfection on the quality and shelf life of iced cultured shrimp. J Fd Sci Technol 1999, 36(2), 173-6.

Biochemical, microbiological and sensory characteristics of cultured shrimp, Penaeus indicus as affected by washing and chlorine disinfection and subsequent storage in ice were studied. The levels of water soluble nitrogen, non-protein nitrogen, alpha amino nitrogen and total volatile base-nitrogen reduced significantly (P<60> 0.01) in unwashed, seawater-washed and chlorine-treated shrimps with storage. The differences among the treatments were insignificant (P<60>0.05). Washing and chlorine disinfection reduced the total plate counts and total and faecal coliform counts. Washing delayed the onset of black discolouration by a day. The freshness scores were negatively correlated (P<60>0.01) with melanin scores of iced shrimp. The shelf life of unwashed, washed and chlorine-treated shrimp in ice was found to be 12.39, 16.43 and 18.21 days, respectively.

001015   Karthikeyan M;Jawahar Abraham T;Indra Jasmine G;Jeyachandran P (Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and A, Tuticorin-628 008) : Effect of post-harvest handling on the shelf life of cultured shrimp (Penaeus indicus) in ice. J Fd Sci Technol 1999, 36(2), 177-9.

Effect of post-harvest handling methods such as washing in seawater, chlorine disinfection, sodium metabisulphite dip, exposure to ambient temperature for 6 h and no washing on the shelf life of cultured Penaeus indicus during storage in ice was studied on the basis of freshness evaluation and the rate of occurrence of black spots. Shelf life of washed, chlorine-treated and metabisulphite-treated shrimps increased significantly over unwashed shrimps in ice. For every hour delay in icing, approximately 0.91, 1.18 and 1.80 days of shelf life in ice were lost, when compared respectively with washed, chlorine-treated and metabisulphite-treated shrimps.

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001014   Karnik A B (NO, , 603/A5/Rutu Enclave, Anand Nagar, Ghodbunder Road, Thane-400 607) : Pigments for powder coatings. Paintindia 1999, 49(4), 57-9.

001013   Kansal A;Sridharan P V (NO, Tata Energy Research Institute, New Delhi-110 003) : Environmental impacts along fuel cycle. J Indian Ass Envir Mgmt 1998, 25(2), 66-73.

Projects to develop and use energy resources have associated with them some degree of negative environmental effects. Identifies the major environmental impacts along the hydrocarbon fuel chain from the source to the power plant (but excluding the power plant itself). The major focus is on impacts on air pollution, greenhouse gas emissions, land degradation and pre-emption and water pollution.

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001012   Jana S K (Department of Chemical Engineering, Malaviya Regional Engineering College, Jaipur-302 017) : Treatability of a vegetable oil refining plant effluent. Indian chem Engr 1998, 40(4), 383-9.

Treatability of a Calcutta based rape seed oil refining plant effluent was studied experimentally using physical, chemical and biological methods. Coagulation and subsequent separation of the sludge in sand filter reduced the effluent BOD by 97.5 percent. Sulfuric acid and calcium chloride were found to be most suitable pH regulating and coagulating agents respectively, in coagulation trials performed at different pH using standard solutions of Catfloc-T, Tulsepars GA-40, alum, calcium hydroxide and calcium chloride as coagulating agents and sulfuric and hydrochloric acids as pH regulating agents. This pre-treated effluent containing residual soluble organic impurities was further treated in a Tricking Filter by changing hydraulic loading rate and feed substrate concentration. The value of the parameters in the Tricking Filter design equation were estimated.

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001011   Gupta P K;Chauhan R S (Department of Technology Transfer and Business Development, CFTRI, Mysore-570 013) : Survival of hypocholesterolemic and antagonistic strains of Lactobacillus acidophilus in acidic pH, in presence of bile salt and their adherence to vero cells. J Fd Sci Technol 1999, 36(2), 152-4.

Population of Lactobacillus acidophilus strain 301 (antagonistic) decreased in the presence of 0.3,37> bile salt throughout the period of study. In contrast, L. acidophilus strain 1899 (hypocholesterolemic) exhibited more or less similar pattern of growth to both in the presence (experimental) and absence (control) of bile salt. Both strains exhibited satisfactory growth at pH 4.0 and 5.0. However, they attained lower number at pH 3.0. But at pH 2.0, only some cells of strain 1899 were able to survive for 2 h. It was interesting that the hypocholesterolemic strain 1899 was found to adhere to vero cells where as, antagonistic stain 301 failed to adhere.

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001010   Guha M;Zakiuddin Ali S (Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore-570 013) : Parboiling of brown rice: effect of variety and parboiling conditions. J Fd Sci Technol 1998, 35(6), 504-8.

Suitability of dry-heat (roasting) parboiling process for brown (dehusked) rice of two fine and two coarse varieties was studied. While the fine grain verieties got parboiled to a mild degree, by roasting in hot sand (1:4) at 180°C to 200°C for 1.75 to 2.75 min. the coarse varieties, having white-belly, could not be fully parboiled. The parboiled rice produced by this treatment required less time to cook than normal steam-parboiled rice. Steaming of brown rice for 30 to 40 min under mild (0.5 kg/cm²) pressure after soaking for 1 h and tempering for about 5 h (room temperature) produced fully parboiled rice from both fine and coarse varieties. Cooking properties of this mildly pressure-parboiled brown rice were very close to those exhibited by normal steam-parboiled rice.

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001009   Grewal J S;Tiwari R P;Gurinder Singh (Department of Microbiology, Basic Medical Sciences Building, Punjab University, Chandigarh-160 014) : Effect of nutrition on antimicrobial activity of selected preservatives. J Fd Sci Technol 1998, 35(6), 486-92.

Antimicrobial activities of selected food preservatives were examined in synthetic and complex growth medium against food isolates. Antimicrobial activity as determined by test organism growth inhibition was found to vary with the concentration of agents used, growth medium, test organism and the addition of agents either alone or in combination. In general, these agents caused growth inhibition at low concentrations (100-200 ppm), when these were added to synthetic growth medium or used in combination with other antimicrobial agents.

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001008   Emmanuel C (NO, ACE Designers, Bangalore) : Eco friendly energy efficient phosphate passivation process for CRCA and HRCA mild steel metal steel substrate. Paintindia 1999, 49(7), 113-24.

001007   Dutta S;Mitra A K (Department of Chemical Engineering, Jadavpur University, Calcutta) : Blends of polystyrene and polypropylene - a kinetic study on thermal degradation. Indian chem Engr 1998, 40(4), 354-62.

Homogeneous blend of Polystyrene (PS) and Polypropylene (PP) was obtained by blending in an extruder. PS and PP were blended in different weight ratios -80/20, 60/40, 50/50, 40/60 and 20/80. The kinetics of thermal degradation of these blends have been studied in Differential Scanning Calorimeter (DSC). The physical behaviour of these blends, due to thermal shock have been reported. For establishing the kinetics of degradation of polymer blends a number of models have been tried. The different blends studied do not follow a single mechanism. The blends PS/PP ratio was more than 50/50, first order kinetics viz, ln (1-x) = kt was followed. For blend ratios of PS/PP ≤ 50/50, the rate equation followed a Nucleation mechanism viz. Growth of nuclei, x = ct^n'.

001006   Dubey J K;Stan H J (Department of Entomology and Apiculture, University of Horticulture and Forestry, Nauni, Solan-173 230) : Second-derivative UV-spectroscopic determination of dithiocarbamate residues as methyl xanthate in apple and lamb's lettuce. J Fd Sci Technol 1998, 35(6), 482-5.

Residue analysis of dithicarbamate fungicide was carried out by using second derivative UV spectroscopic determination as methyl xanthate based on hot acid decomposition, scrubbing the released CS2 with copper-(II)-acetate and concentrated sulphuric acid and absorbing CS2 in methanolic potassium hydroxide. The absorbance of xanthate system and height of the negative peak at 302 nm (second derivative method) were used to quantitate the CS2. The derivative procedure was more selective and sensitive to CS2 than the classical method. The coefficient of variation for the determination (n=10) of 0.20 μg/ml standard of CS2 was 2.6%. The detection limit for CS2 was 0.07 μg/ml. The procedure was adopted for residue analysis of thiram on apple and lamb's lettuce.

001005   Divakar S (Fermentation Technology and Bio-engineering Department, Central Food Technological Research Institute, Mysore-570 013) : Nuclear magnetic resonance spectroscopy in food applications : a critical appraisal. J Fd Sci Technol 1998, 35(6), 469-81.

Uselessness of Nuclear Magnetic Resonance (NMR) spectroscopy in food applications is presented. Some of the basic concepts of NMR pertaining to one-dimensional techniques, solid-state NMP and Magnetic Resonance Imaging (MRI) are discussed. Food applications dealt with encompass such diverse areas like nature and state of water in foods, detection and quantitation of important constituents of foods, intact food systems and NMR related to food biology.

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001004   Datta S (NO, Berger Paints India Limited, Berger House, 129 Park Street, Calcutta-700 017) : Synthesis of alkyds and polyesters using graphic user interface based computer program. Paintindia 1999, 49(4), 33-8.

Unique and most recent computer aided program has been developed in formulating alkyds as well as polyesters to a specific K value, excess hydroxyl, oil length etc. Using the modern Graphic User Interface, this program will help paint industries to formulate cost effective resins by changing raw material compositions and their costs during the design stage of any formula. A very special technique has been employed for the conversion of solid formula to 100% solution. This program, which has been developed in Microsoft Visual Basic 5.0 under Windows '95 operating system, will help the resin manufacturers to predict accurately cost and relevant theoretical constants of 100% resin solution used in paints. Although deals with alkyds and polyesters for example, the same program can be extended for other resins including paint formula too.

001003   Dash D K;Ghatak P K;Amiya Das (Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus-741 252) : Comparative study on the quality of Channa podo prepared from cow and buffalo milk. Indian J Nutr Diet 1999, 36(7), 353-6.

Channa podo prepared from cow and buffalo milk were examined for its chemical and sensory quality. The judges liked the channa podo prepared from cow milk which gave superior product than that from buffalo milk which had soft body, smooth texture, good slicing properties, brown colouration and slightly cooked flavour.

001002   Dahiya S;Kapoor A C (Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004) : Availability of lysine from home processed supplementary foods developed for preschoolers. Crop Res 1999, 18(1), 146-9.

Four supplements using whole wheat, pearl millet, bengal gram, green gram, amaranth leaves (Amaranthus gangeticus), groundnuts and jaggery were developed employing domestic processing techniques. Domestic processing resulted in good amount of available lysine in all the developed supplemented mixes. The study suggests that blends of cereals, pulses and oilseeds could provide good quality protein supplement in children's diet.

001001   Chughtai S R;Naseem K;Mohmand A S (NO, National Agricultural Research Centre, Islamabad, Pakistan) : Genotoxicity testing of various food flavours in the diploid yeast Saccharomyces cerevisiae. Indian J Nutr Diet 1999, 36(8), 371-7.

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001000   Chimmad B V;Rao M;Megeri S N;Yenagi N B (Department of Foods and Nutrition, University of Agricultural Sciences, Dharwad-580 005) : Physico-chemical characteristics and nutrient composition of Winged bean [Psophocarpus tetragonolobus (L.) DC] seeds. J Fd Sci Technol 1999, 36(2), 118-22.

Winged bean [Psophocarpus tetragonolobus (L.) DC] is an under-utilized grain legume. Significant differences in physico-chemical characteristics and nutrient composition were observed in 46 genotypes of winged bean seeds. Hundred seed weight (28.7 g), volume (25.02 ml) and hard-to-soak seeds (32.78%) were high. Hydration capacity (0.22 g/seed), hydration index (58.37), swelling capacity (0.17 ml/seed), swelling index (68.97), increase in weight (97.53%) and volume (122.58%) and leached solids (19.46%) after cooking were low in winged bean seeds. The seeds were rich in crude proteins (33.70%) and fat (17.74%). Pre-soaked pressure cooked seeds although attained cooked texture, the cookability was not uniform.

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000999   Chauhan S K;Lal B B;Joshi V K (NO, , D-164, Prem Nagar, Linepar, Moradabad 244 001) : Development of a protein-rich mango beverage. J Fd Sci Technol 1998, 35(6), 521-3.

Protein-rich mango beverage was prepared by blending mango pulp with soy protein isolate in different proportions [(100:00,T1), (90:10:T2), (80:20,T3), (70:30,T4), (60:40,T5), (50:50,T6), (40:60,T7), (30:70,T8), (20:80,T9) and (10:90,T10)]. The products were analysed for physico-chemical and sensory characterstics. As the ratio of protein isolate to the mango pulp increased, the acidity, reducing sugars, ash, flow time, fibres increased, while pH values decreased. The beverage consisting of 60% mango pulp and 40% protein isolate with TSS of 16.00 °B, 0.42 acidity, 6.80% proteins, 0.67% fat content and a sensory score of 92.0 was found to be the best. The product had substantially higher protein and fat contents than those of control (T1) with good flavour, taste, body and overall quality. The best product showed six months storability without any changes in constituents.

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000998   Chauhan G S;Eskin N A M;Mills P A (Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145) : Effect of saponin extraction on the nutritional quality of quinoa [Chenopodium quinoa Willd.) proteins. J Fd Sci Technol 1999, 36(2), 123-6.

Effects of saponin extraction and protein isolation on the nutritional quality of proteins of quinoa were evaluated. The contents of amino acids except for lysine, valine and isoleucine in protein preparation after the extraction of saponins. Quinoa proteins showed a balanced content of all the essential amino acids when compared with FAO/WHO/UNU reference pattern of amino acids. The extraction of saponin increased the protein efficiency ratio (PER) of quinoa proteins and did not affect the biological value (BV). Removal of saponins exhibited different effects on invitro protein digestibility of quinoa proteins with different enzymes during the course of hydrolysis.

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000997   Chaudhari A B;Chincholkar S B (NO, PSGVP Mandal's A.S.C. College, Shahada-425 409) : New osmotolerant Schizosaccharomyces for ethanol production. J Fd Sci Technol 1999, 36(2), 166-9.

Total of 30 new yeast strains obtained from alcohol mill waste were screened for alcohol production. From this, 11 osmotolerant yeast strains were chosen for their capacity to ferment high gravity worts. These strains were identified as Schizosaccharomyces pombe. Yeast strains Y11 was studied for ethanol production at higher sugar concentration and higher temperature. At 43°C, Y11 was able to ferment 15% total sugars in molasses to ethanol (51 g/L) while at 27°C, 25% total sugar in molasses was fermented to give to <60> 90.2 g/L of ethanol.

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000996   Chakraborty S P;Basu D;Dutta B K (NO, GANSONS Ltd., 59-B Chowringhee Road (1st Floor), Calcutta-700 020) : Synthetic resin plants - an overview in Indian context. Indian chem Engr 1998, 40(4), 401-3.

000995   Berry S K;Sehgal R C;Beerh O P;Keshava N (NO, Central Food Technological Research Institute, Regional Centre, Gill Road, Ludhiana-141 006) : Ready-to-use gravy for vegetable curry - preparation, preservation and storage. J Fd Sci Technol 1999, 36(2), 109-13.

Process was developed for the preparation of gravy with acceptable sensory quality for instant use in vegetable curries. Citric acid/acetic acid (0.8%) with or without the combination of sodium benzoate (600 ppm) was employed to extend the shelf life of the product under ambient conditions (5 to 20°C during winter and 20 to 44°C during summer) for a period of over 12 months, while packed in glass jars as well as in flexible pouches. The microbial load in the stored gravy was well within the permissible limits observed for similar types of products. The physico-chemical characteristics of the preserved gravy did not show any significant change except for slight darkening of the colour on the surface and increase in reducing sugars during the storage period. The preserved gravy yielded good quality vegetable curries even when used after a storage for 12 months in flexible pouches.

000994   Bawa A S;Hardeep Singh (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143 005) : Preparation, nutritional improvement, packaging and storage of matar - a traditional Indian snack. J Fd Sci Technol 1998, 35(6), 537-9.

Effect of supplementing refined wheat flour, traditionally used for the preparation of matar- a North Indian deep-fat snack, with Bengalgram flour (Besan), on its quality and shelf life was investigated. Incorporation of 25% Besan and 15% fat into the dough during its preparation gave a highly acceptable product with excellent texture. The optimum frying time at 150±5°C was 4.5-5.0 min. The equilibrium relative humidity of the product was 27%. The samples stored well upto 60 days in 250 gauge HDPE and LDPE pouches as evidenced by sensory panel data.

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000993   Barwal V S (Department of Post-harvest Technology, University of Horticulture and Forestry, Nauni-Solan-173 230) : Development and significance of low calorie fruit products. Indian J Nutr Diet 1999, 36(8), 378-83.

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000992   Badrie N;Gangapersad S;Wickham L D;Donawa A (Department of Food Production, Faculty of Agriculture and Natural Sci, University of the West Indies, Trinidad, West Indies) : Production of pineapple flavoured fermented milk to suit Caribbean taste. J Fd Sci Technol 1998, 35(6), 515-7.

Fermented milk products were prepared from UHT-treated cow's milk, inoculated with 2% or 4% (v/v) active starter of Lactobacillus bulgaricus and incubated at 43°C for 3h with or without the addition of pineapple. A pineapple flavoured fermented milk containing 8% (w/v) fruit and 5% (v/v) sucrose syrup was the most acceptable to Caribbean taste, having acquired the highest scores for all sensory attributes. This product was of satisfactory microbiological quality. On refrigerated storage at 4°C, the pH of the product decreased slightly, while lactic acid and viscosity increased.

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000991   Babu B V;Rama Krishna V (NO, Chemical Engineering Group, Birla Institute of Technology and Science, Pilani-333 031) : Optimum utilisation of waste oil for improved thermal efficiency of bagasse. J Indian Ass Envir Mgmt 1998, 25(2), 59-65.

Combination of bagasse and waste oil, which is usually recovered in the industry from the effluent drains or at the machinery sections, is studied to generate a high CV fuel relative to the low CV bagasse fuel alone. The associated technical aspects such as excess steam generation, stack height requirements, economical returns due to the fuel mix are theoretically assessed.

000990   Awasthi P;Yadav M C (Department of Foods and Nutrition, College of Home Science, G B Pant University of Agriculture and Techno, Pantnagar-263 145) : Effect of incorporation of liquid dairy by-products on sensory and storage characteristics of soy-fortified biscuits. J Fd Sci Technol 1998, 35(6), 493-8.

Three types of biscuits viz., biscuits containing 15% defatted soy flour (DSF); 15% DSF with water channa whey (25:75) and 15% DSF with water skim milk (50:50) were prepared. Control biscuits made from wheat flour, water and other ingredients were used for comparison. These biscuits were evaluated for their storage characteristics. The biscuits were packed in two different types of packaging materials viz., high density polypropylene film (160 gauge) and laminate of cellophane (150 gauge) and stored under ambient conditions. The average minimum and maximum relative humidities were 62±15.2 and 84.1±9.9%, respectively. The biscuit samples packed in laminated packaging materials stored well for 30 days, whereas those packed in polypropylene films could be kept for 45 days.

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000989   Arora S;Rai T (Dairy Chemistry Division, National Dairy Research Institute, Karnal-132 001) : Storage stability of goat milk fat fractions. J Fd Sci Technol 1999, 36(2), 155-6.

Lower melting fractions L24 and L28 showed significantly higher autooxidation rates as compared to control milk fat, S24 and S28 fractions. The development of peroxides and formation of secondary product carbonyls was highest in liquid milk fat than in whole milk fat and high melting fractions. Antioxidant (BHA) delayed the autooxidation of goat milk fat fractions and control milk fat.

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000988   Aparnathi K D;Borkhatriya V N (Department of Dairy Chemistry, College of Dairy Science, Gujarat Agricultural University Campus, Anand-388 110) : Improved extraction and stabilization of natural food colorants. Indian Fd Ind 1998, 18(3), 164-8.

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025368   Zeneca Limited (NO, , Imperial Chemical House, Milibank, London SW1P 3JF, England) : Process for the preparation of colorant. 0000, (NULL), (NULL).

025367   UOP (NO, , 25 East Algonquin Road, Des Plaines, Illinois, USA) : Process for the separation of aromatic hydrocarbons from a feedstock. 0000, (NULL), (NULL).

025366   The Procter and Gamble Company (NO, , Procter and Gamble Plaza, Cincinnati, State of Ohio, 45202, United States of America) : Hair conditioning shampoo composition. 0000, (NULL), (NULL).

025365   Stein Industrie (NO, , 19-21, Avenue Morane saulnier, 78140, Velizy Villacoublay, France) : Device for treating fuel gases containing gaseous pollutants. 0000, (NULL), (NULL).

025364   Starchem Inc (NO, , 10822 Fawnview Drive, Houston, Texas 77070, USA) : Process for production of methanol or derivatives thereof. 0000, (NULL), (NULL).

025363   Sidwal Refrigeration Industries Pvt. Ltd. (NO, , Plot No. 23, Sector 6, Faridabad-121 001) : Fin on tube stack for heat exchange. 0000, (NULL), (NULL).

025362   Shell Oil Company (NO, , 900 Louisiana Street, Houston, Texas 77002, USA) : Process for the preparation of a porous crosslinked polymeric material. 0000, (NULL), (NULL).

025361   Shell Oil Company (NO, , 900 Louisiana Street, Houston, Texas 77002, United States of America) : Process for preparing low density porous crosslinked polymeric materials. 0000, (NULL), (NULL).

025360   Shell Oil Company (NO, , 900, Louisiana Street, Houston, Texas 77002, USA) : Improved process for the production of diels-alder mono-adducts of 4-vinylcyclohexene and cyclopentadiene. 0000, (NULL), (NULL).

025359   Shell International Research Maatschappij B V (NO, , 30, 2596 HR The Hague, The Netherlands) : Process for making block polymers of conjugated dienes containing alcohol units in the diene blocks. 0000, (NULL), (NULL).

025358   Procter and Gamble Company (NO, , Procter and Gamble Plaza, Cincinnati, State of Ohio 45202, USA) : Process for preparing N-alkylamino polyols. 0000, (NULL), (NULL).