Archive Issue's
Table of Contents - Year 2016 | Month: December | Volume 6 | Issue 2
Table of Contents
2848 |
From the Desk of Editor-in-Chief
2167 |
Conceptual Editorial- Food Processing and Pesticide Residues
2434 |
Open Forum- The Academicians
2492 |
Osmo-dehydration of Plums and Berries - A Review
2278 |
Fermentation and its Application in Vegetable Preservation: A Review
2467 |
Pre and Post-harvest Practices, Processing and Value Addition of Custard Apple
2942 |
Study of Physicochemical and Microbial Quality of Spiced Fish Sauce made from Catla Catla Fish During Storage
2533 |
Development of Ready to Eat Mint Coriander Sauce
2338 |
Formulation, Quality Evaluation and Shelf-life of Value Added Cereal Bar by incorporation of Defatted Soy Flour
2613 |
Statistical optimization of cyclodextrin glycosyltransferase (CGTase) production from Bacillus macerans in batch cultivation and its purification
2247 |
Effect of Storage Temperature and Duration on Quality of Stored Pulp of ‘Ofra’ Strawberry
2445 |
Effect of Tikhur (Curcuma angustifolia roxb.) Flour on physico-chemical and sensory qualities of Gulabjamun
2459 |
Enhanced Ethanol Production Through Salt Pre-conditioning of S.cerevisiae MTCC 11815
2304 |
Effect of Drying and Grinding Methods on Physical and Hydration Properties of Sweet Orange Peel Powder
2389 |
Effect of Foaming Agents and Storage Period on the Quality of Mango Fruit Powder based Ice Cream
2286 |
Physico-chemical and Sensory Characteristics of Beet Root Pomace Powder Incorporated Fibre Rich Cookies
3214 |
Development of Jelly from Mulberry (Morus alba L.) and its Quality Evaluation during Storage
2388 |
Development and Quality Evaluation of Bitter gourd- Kiwi Blended Squash during Storage
2794 |
Correlations among Instrumental Textural Characteristics, Sensory Score and Solids Content of Dahi – An Indian Fermented Milk Product
2458 |
Cassava: Extraction of Starch and Utilization of Flour in Bakery Products
3054 |
Rapid Conditioning of Cashew Kernels by Infrared Heating
2685 |
Quality Analysis of Acacia nilotica (Babul) Gum Exudates
2421 |
Effect of supercritical carbon dioxide conditions on extraction of food phytochemical constituents from Moringa oleifera. Lam seed kernels
2392 |
Effects of different Process Variables on Chemical Attributes of Yoghurt and its Feeding Impact of Albino Rats
2426 |
Physico-chemical and Sensory Evaluation of Sorghum-Finger Millet Papad
2504 |
Development of Yoghurt with Bioactive Molecules
2404 |
Effect of pH on Sensory, Textural, Microbial Quality and
Shelf-life of Paneer
2798 |
Molecular Characterization of Bacteriocin Producing Lactic Acid Bacteria From Fermented food “Idli”
2581 |
Effect of Drying Methods and Pre-treatments on Phytonutrients of Tomato Slices
2525 |
Effect of Alkaline Treatment and Storage Qualities of Maize Flour
2385 |
Shelf-Life Enhancement of Fresh Fenugreek (Trigonella Foenum-graceum) under Refrigerated Condition
2648 |
Quality Evaluation of Noodles Supplemented with Germinated Mungbean Flour
3666 |
Preparation and Evaluation of Ready-to-Serve Drink Made from Blend of Aloe vera, Sweet Lime, Amla and Ginger
3049 |
Process Optimization of Low Alcoholic Beverage from Guava Using Different Yeast and Temperature Combination of Fermentation
2544 |
Evaluation of Wine prepared from Sugarcane and Watermelon Juice
2495 |
Book Review 1
2472 |
Book Review 2
2730 |