Search Results - "Jagannath, J.H."

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  1. 1
    Nondestructive monitoring of ripeness in mango cultivars by acoustic resonance spectroscopy

    Nondestructive monitoring of ripeness in mango cultivars by acoustic resonance spectroscopy by Raju, P.S, Jagannath, J.H, Ashok, N, Das Gupta, D.K, Bawa, A.S

    Published in International journal of food properties (01-09-2006)
    “…Mango cultivars, i.e. Neelam, Alphonso, Banganapalli, Totapuri, and Mallige were subjected to acoustic resonance spectroscopy at unripe, semi-ripe, and ripe…”
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  2. 2
    Thermal and morphological studies of acrylonitrile-butadiene (NBR) latex reinforced jute nonwoven fabric composites

    Thermal and morphological studies of acrylonitrile-butadiene (NBR) latex reinforced jute nonwoven fabric composites by SATHEESH KUMAR, M. N, SIDDARAMAIAH, JAGANNATH, J. H, BAWA, A. S

    Published in Polymers & polymer composites (01-01-2006)
    “…A series of composites was fabricated by impregnating jute nonwoven fabric in a bath of acrylonitrile-butadiene (NBR) latex. Thermogravimetric analysis of the…”
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  3. 3
    Effect of starch on thermal, mechanical, and barrier properties of low density polyethylene film

    Effect of starch on thermal, mechanical, and barrier properties of low density polyethylene film by Jagannath, J. H., Nadanasabapathi, S., Bawa, A. S.

    Published in Journal of applied polymer science (15-03-2006)
    “…Low‐density polyethylene (LDPE) with different quantities of starch was compounded using a twin screw extruder and blown into films by a Konar K, blow‐film…”
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  4. 4
    EFFECT OF PRETREATMENTS AND ADDITIVES ON THE THERMAL BEHAVIOR AND HYGROSCOPICITY OF FREEZE-DRIED PINEAPPLE JUICE POWDER

    EFFECT OF PRETREATMENTS AND ADDITIVES ON THE THERMAL BEHAVIOR AND HYGROSCOPICITY OF FREEZE-DRIED PINEAPPLE JUICE POWDER by PHANINDRAKUMAR, H.S., RADHAKRISHNA, K., MAHESH, S., JAGANNATH, J.H., BAWA, A.S.

    “…ABSTRACT Pasteurization of pineapple juices at 80C for 5 min in the presence of added acids (citric, malic and fumaric) and cane sugar was found to increase…”
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  5. 5
    Crystallization kinetics of precooked potato starch under different drying conditions (methods)

    Crystallization kinetics of precooked potato starch under different drying conditions (methods) by Jagannath, J.H., Nanjappa, C., Das Gupta, D.K., Arya, S.S.

    Published in Food chemistry (01-11-2001)
    “…Isothermal Differential Scanning Calorimeter investigations of potato starch, dried using sun, cabinet, fluidised bed, high temperature-short-time or…”
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  6. 6
    Dynamic mechanical thermal analysis of chapati and phulka (Indian unleavened bread)

    Dynamic mechanical thermal analysis of chapati and phulka (Indian unleavened bread) by Jagannath, J.H., Jayaraman, K.S., Arya, S.S.

    Published in Food chemistry (01-03-1999)
    “…Glass transition temperature ( Tg) and relaxation phenomena ( α) of bread, chapati, phulka and phulka containing different anti-staling (A/S) additives such as…”
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