| 1 | Nutraceutical potential of two edible wild fruits, Bischofia javanica Blume and Ficus cunia Buch.-Ham. ex Roxb. from Sikkim Himalaya Authors: Dhani Raj Chhetri, AM Kumar Acharya, Manish Pradhan, Resna Chhetri, Sonam Dorjee Sherpa, Dawa Lhendup Lepcha |
| 2 | Examination of microbiological quality of dal makhani served at selected restaurants Authors: Prabhjot Kaur, Dr. Vinti Davar, Dr. Neelam |
| 3 | Effect of the drying methods on the quality and characterization of green chilli powder Authors: Mohammed A Al-Sebaeai, Anil Kumar Chauhan, Arvind, S Hemalatha, Poonam Yadav |
| 4 | Utilization of fruit processing by-products for industrial applications: A review Authors: KHGK Kodagoda, RAUJ Marapana Pages:24-30 Country:Sri Lanka |
| 5 | Utilization of vegetable waste as a source of dietary fibre rich muffins and biscuits for old age Authors: Bharti Kiran, Singh Neetu |
| 6 | Examination of microbiological quality of karahi paneer served at selected restaurants Authors: Prabhjot Kaur, Dr. Vinti Davar, Dr. Neelam |
| 7 | Effect of silica gel desiccant on the sensory quality of rice crackers Authors: Suweesha Amarakoon, Senevirathne Navaratne Pages:45-48 Country:Sri Lanka |
| 8 | Impact of junk food on health status and physical performance of school going children (12-16 Years) Authors: Anmol Lamba, Veena Garg |
| 9 | Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil Authors: Mohammed A Al-Sebaeai, Mohammed Alfawaz, Anil Kr. Chauhan, Ammar AL-Farga, Sana Fatma |
| 10 | Formulation, development and standardization of ready to eat food supplement for tuberculosis patients Authors: Dr. K Anuradha, DR. KN Vara Lakshmi |
| 11 | Development and quality evaluation of fortified biscuits based on whey protein concentrate and curry leaves Authors: Bintul Islam, Yasmeena Amin, Suhani Aggarwal, Vishal Kumar |
| 12 | Preservation and processing of soymilk: A review Authors: Deepika Kohli, Sanjay Kumar, Shuchi Upadhyay, Ritesh Mishra |
| 13 | Assessment of heavy metals in vegetables and cereals collected from local market, Mumbai |
| 14 | Effect of extrusion conditions on colour coordinates of breakfast snacks using corn-honey blends Authors: Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain |
| 15 | Effect of high fat diet on appetite regulation and obesity: Endocannabinoid system pathway Authors: Ismail Mucahit Alptekın, Alev Keser Pages:83-90 Country:Turkey |
| 16 | Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread Authors: Rasha Musa Osman Elawad, Tajul A Yang, Azhar Mat Easa Pages:91-94 Country:Malaysia |
| 17 | Resistant Starch- Chemistry and Nutritional properties Authors: Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain Pages:95-108 Country:India |
| 18 | Effect of nutritional, physiochemical and sensory properties on the development of bread with incorporation of wheat grass powder Authors: Pragati Jain, Sangita Borah, Karuna Singh Pages:109-114 Country:India |
| 19 | Development & standardization of buckwheat laddu with added walnut & pumpkin seed flour & their sensory attributes Authors: Nigar Naqvi, Luxita Sharma, Mohsin Ali Khan Pages:115-118 Country:India |
| 20 | Development and evalution of a spinach based antioxidant rich beverage Authors: Dr. Vaijayanthi Kanabur, Dr. RP Lalitha Reddy Pages:119-121 Country:India |
| 21 | Antioxidant and physicochemical properties of oils extracted from cashew (Anacardium occidentale L.) Kernels Authors: Emelike NJT, Akusu MO, Ujong AE Pages:122-128 Country:Nigeria |
| 22 | Potentiality of leafy vegetables foliar extract to improve maize flour nutritional value and overcome malnutrition Authors: Kouakou Amenan Genevieve, * Agbo Adouko Edith, Kouame Akissi Françoise, Loukou Ahou Leticia, Brou Kouakou Pages:129-134 Country:Cote D'Ivoire |
| 23 | Production, microbial and sensory qualities of biscuits produced from wheat-coconut-almond flour blend Pages:135-138 Country:Nigeria |
| 24 | Development and nutritional analysis of stevia chocolates fortified with flaxseeds (Linum usitatissimum) Authors: Soumya Hajela, Rashmi Srivastava, Neelam Kumari Pages:139-141 Country:India |
| 25 | Evaluation on suitability of differentially processed D. bulbifera tubers (Aerial and Underground) as alternative in composite flours for future food innovations Authors: Aathira M, Siddhuraju P Pages:142-148 Country:India |
| 26 | Optimization of oats product on sensory and their nutritional level Authors: Gupta Pooja, Singh Neetu Pages:149-151 Country:India |
| 27 | Food preference and body mass index of elderly in Port Harcourt, Nigeria as an index of their nutritional status in Nigeria Authors: Wordu GO, Akusu MO, Kinn-Kabari DB Pages:152-155 Country:Nigeria |
| 28 | Nutritional and sensory evaluation of herbal cookies Authors: Shuchi Upadhyay, Soobia Ali Khan, Rajeev Tiwari, Sanjay kumar, Deepika kohli, Indira Rautela, Poonam Muktawat, Richa Badola Pages:156-160 Country:India |
| 29 | Physicochemical and texture evaluation of Biscuits and Muffins for old age Authors: Bharti Kiran, Singh Neetu Pages:161-164 Country:India |
| 30 | Pumpkin the functional and therapeutic ingredient: A review Authors: Aamir Hussain Dar, SA Sofi, Shafiya rafiq Pages:165-170 Country:India |
| 31 | Non-thermal processing in food applications: A review Authors: Awsi Jan, Monika Sood, SA Sofi, Tsering Norzom Pages:171-180 Country:India |
| 32 | Determination of physical, chemical and sensory characteristics of instant curry mix for vegetarian recipes Authors: SV Karadbhajne, Neha A Saraf Pages:181-186 Country:India |
| 33 | Determination of knowledge, attitude and practice towards tea adulteration Authors: Dr. Anindita Deb Pal, Tania Das Pages:187-191 Country:India |
| 34 | Sensory acceptability, nutrient composition and cost of leaf mix powder Urad dal badi Authors: Singh Richa, Gupta Alka, Singh Shipra Pages:192-194 Country:India |
| 35 | Resistant starch as functional ingredient: A review Authors: SA Sofi, Anjum Ayoub, Awsi Jan Pages:195-199 Country:India |
| 36 | Development of visual scale for optimization of in-package thermization (microwave) treatment parameters of burfi Authors: Richa Badola, Narender Raju Panjagari, Ram Ran Bijoy Singh, Ashish Kumar Singh, Writdhama G Prasad, Shivam Panwar Pages:200-202 Country:India |
| 37 | Role of women in potato production and value addition at household processing level Authors: Rashmee Yadav, Amisha Kumari, Smita Tripathi, Neelma Kunwar Pages:203-207 Country:India |
| 38 | Asparaginase: A promising aspirant for mitigation of acrylamide in foods Authors: Anjana Sharma, Shubhi Mishra Pages:208-214 Country:India |
| 39 | Analysis of casein precipitation from the various milk samples available in market Pages:215-216 Country:India |
| 40 | Texture analysis on normal brown bread to functional brown bread incorporated barley and flaxseed for aged person Authors: Katheria Nidhi, Mishra Sunita Pages:217-219 Country:India |
| 41 | Quality changes in fish balls prepared using spice mix cooked both in microwave and conventional oven stored under refrigerated condition Authors: Valentina Chauhan, Aradhita Ray, Alka Sharma Pages:220-223 Country:India |
| 42 | Effect of truweight weight-loss program on weight reduction among clients in 10 days and one-month program Authors: Shunmukha Priya S, Suhasini Mudraganam, K Jalarama Reddy, Vishnu Saraf, M Venkatesh Pages:224-228 Country:India |
| 43 | Study the physico - chemical properties of different super food product Authors: Nigam Mukta, Mishra Sunita, Srivastava Aparna Pages:229-233 Country:India |
| 44 | Development of fresh Moringa oleifera leaf jam and its physico-chemical properties Authors: Hradesh Rajput, SGM Prasad, Pratistha Srivastava, Neha Singh, Sonia Morya Pages:234-238 Country:India |
| 45 | In vitro evaluation of anticoagulant and antibacterial activities of Capsicum annum PUSA JWALA Authors: Anjana Sharma, Shweta Golhani Pages:239-242 Country:India |
