December 2015
Volume 5 | Issue 2
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Table of Contents - Year 2015 | Month: December | Volume 5 | Issue 2
Tea: Production, Composition, Consumption and its Potential
an Antioxidant and Antimicrobial Agent
| 4943 |
Meat Analogues: Plant-based alternatives to meat products-
A review
| 5354 |
Evaluation of Non-thermal Process for Decontamination of
Orange Juice Using a Pulsed Light System
| 4878 |
Microbiological and biochemical characterization of
experimentally produced Sura-a traditional fermented
millet based alcoholic beverage of Kullu District of Himachal
Pradesh, India
| 4886 |
Process of making a new product- Non-Veg extruded chips
industrially
| 4989 |
Bio-utilization of Soybean Meal for the Production of Food
Bio-Colours through Solid State Fermentation
| 5004 |
Evaluation of some Selected Black Gram Varieties for
Preparation of Fermented Idli
| 4996 |
Development and evaluation of probioticated food mixes
| 5013 |
Improvement of traditional methods for the development of
edible flour from Indian horse chestnut (Aesculus indica)
| 4792 |
Osmotic Dehydration of Button Mushroom
| 4906 |
A Valorized Wine from Aloe vera and Mentha arvensis and its
LC-Q-ToF-MS Metabolic Profiling
| 4870 |
Optimization of low alcoholic bitter gourd apple beverage by
applying Response surface methodology (RSM)
| 4845 |
Effect of drying in Solar-Biomass hybrid Tunnel dryer on
Biochemical, Microbial and Sensory Properties of Mackerel
(Rastrilliger Kangurta)
| 4894 |
Effect of Buck Wheat and HACCP in improving the
nutritional quality and storage stability of “Kulcha”
| 4999 |
Influence of Processing on Phytochemical Characteristics and
in vitro antioxidant actvity of Ficus carica l. (fIg) products
| 4899 |
Production of Nata de Coco - a Natural Dietary Fibre Product
from Mature Coconut Water using Gluconacetobacter xylinum
(sju-1)
| 5461 |
Mathematical Modelling of the Thin Layer Drying of Tender
Palm Shoots (Borassus flabellifer L.)
| 5044 |
The effect of extrusion conditions on the functional
properties of defatted cake of sunflower-maize based
expanded snacks
| 4995 |
The Impact of Thermal Processing Methods on The
β-carotene Content of Some Commonly Consumed Vegetables
| 4950 |
Influence of Thermovinification on Quality of Jamun
(Syzygium cumini) Wine
| 4905 |
Physicochemical Properties of Functional Yoghurt Prepared
With Flaxseed Oil and Guava Pulp
| 9634 |
