Browsing by Author "Bamunuarachchi, A."
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Item Application of extrusion cooking technology in the manufacture of herbal porridge and some observations on product consumption and shelf life(Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya, 1998) Siriwardana, T.D.W.; Bamunuarachchi, A.; Perera, P.A.J.Item Biological activity directed phyto-chemical studies of some Sri Lankan plantsDe Silva, K.T.; Bamunuarachchi, A.Item Biological avtivity studies of some Sri Lankan medicinal plants(1986) Chadralatha Manike, A.M.S.; De Silva, K.T.D.; Bamunuarachchi, A.Item Comparative analysis of trypsin inhibitor levels in sweet potato cultivars in Sri Lanka(NSF:Colombo, 2014-03) Senanayake, S.; Ranaweera, K.K.D.S.; Bamunuarachchi, A.; Gunaratne, A.Item Content and in vitro availability of iron in cooked fish commonly consumed in Sri Lanka(National Science Foundation:Colombo, 2008-12) Wickramasinghe, I.; Ranaweera, K.K.D.S.; Chandrika, U.G.; Bamunuarachchi, A.Item Determination of fruit content in three types of single friut cordials(1986) Wijesekera, S.; Perera, I.K.; Bamunuarachchi, A.Item Food security(NSF:Colombo, 2009) Bamunuarachchi, A.Item Postharvest changes and performance of processing of some Sri Lankan VegetablesPerera, I.K.; Bamunuarachchi, A.Item Processing of Sri Lankan vegetables II:ridgegourd (Luffa acutangula) and snakegourd (Tricosanthes anguina)(1987) Sangasena, K.; Perera, I.K.; Bamunuarachchi, A.Item Proximate analysis and phytochemical and mineral constituents in four cultivars of yams and tuber crops in Sri lanka(Faculty of Agriculture, University of Ruhuna:Kamburupitiya, 2012) Senanayake, S.A.; Ranaweera K.K.D.S.; Bamunuarachchi, A.; Gunaratne, A.Item Serum protein patterns in the healthy and brown bast affected trees of Hevea(Rubber Research Institute. Agalawatte, 1985) Prematillake, S.P.; Yapa, P.A.J.; Bamunuarachchi, A.Serum protein patterns of healthy and brown bast affected Hevea trees of six clones viz, RRIC 7, RRIC 100, RRIC 101, RRIM 600 and PB 86, were investigated. Total protein content in serum decreased noticeably in all six clones when affected by brown bast, the highest reduction being 50perc. in PB 86. Gel electrophoretic separation of serum proteins complemented these findings, with the disappearence of a number of bands and reduced intensity of the remaining bands. Protein content at different heights showed a high degree of reduction extending upwords from the tapping panel. Proteins are indicative of the spread of brown bast to neighbouring tissues at varying degrees although they may not in a noticeable changes in external appearence or in latex yields.Item Study of some physical changes in selected foods during ohmic heating(University of Peradeniya. Peradeniya, 1997) Edirisinghe, E.M.R.K.B.; Bamunuarachchi, A.; De Alwis, A.A.P.