December 2016
Volume 6 | Issue 2
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Table of Contents - Year 2016 | Month: December | Volume 6 | Issue 2
Table of Contents
| 5531 |
From the Desk of Editor-in-Chief
| 4873 |
Conceptual Editorial- Food Processing and Pesticide Residues
| 5148 |
Open Forum- The Academicians
| 5115 |
Osmo-dehydration of Plums and Berries - A Review
| 5065 |
Fermentation and its Application in Vegetable Preservation: A Review
| 5300 |
Pre and Post-harvest Practices, Processing and Value Addition of Custard Apple
| 5765 |
Study of Physicochemical and Microbial Quality of Spiced Fish Sauce made from Catla Catla Fish During Storage
| 5238 |
Development of Ready to Eat Mint Coriander Sauce
| 5143 |
Formulation, Quality Evaluation and Shelf-life of Value Added Cereal Bar by incorporation of Defatted Soy Flour
| 5368 |
Statistical optimization of cyclodextrin glycosyltransferase (CGTase) production from Bacillus macerans in batch cultivation and its purification
| 5098 |
Effect of Storage Temperature and Duration on Quality of Stored Pulp of ‘Ofra’ Strawberry
| 5129 |
Effect of Tikhur (Curcuma angustifolia roxb.) Flour on physico-chemical and sensory qualities of Gulabjamun
| 5371 |
Enhanced Ethanol Production Through Salt Pre-conditioning of S.cerevisiae MTCC 11815
| 5047 |
Effect of Drying and Grinding Methods on Physical and Hydration Properties of Sweet Orange Peel Powder
| 5153 |
Effect of Foaming Agents and Storage Period on the Quality of Mango Fruit Powder based Ice Cream
| 5071 |
Physico-chemical and Sensory Characteristics of Beet Root Pomace Powder Incorporated Fibre Rich Cookies
| 6141 |
Development of Jelly from Mulberry (Morus alba L.) and its Quality Evaluation during Storage
| 5203 |
Development and Quality Evaluation of Bitter gourd- Kiwi Blended Squash during Storage
| 5689 |
Correlations among Instrumental Textural Characteristics, Sensory Score and Solids Content of Dahi – An Indian Fermented Milk Product
| 5367 |
Cassava: Extraction of Starch and Utilization of Flour in Bakery Products
| 5869 |
Rapid Conditioning of Cashew Kernels by Infrared Heating
| 5596 |
Quality Analysis of Acacia nilotica (Babul) Gum Exudates
| 5367 |
Effect of supercritical carbon dioxide conditions on extraction of food phytochemical constituents from Moringa oleifera. Lam seed kernels
| 5165 |
Effects of different Process Variables on Chemical Attributes of Yoghurt and its Feeding Impact of Albino Rats
| 5234 |
Physico-chemical and Sensory Evaluation of Sorghum-Finger Millet Papad
| 5363 |
Development of Yoghurt with Bioactive Molecules
| 5204 |
Effect of pH on Sensory, Textural, Microbial Quality and
Shelf-life of Paneer
| 5781 |
Molecular Characterization of Bacteriocin Producing Lactic Acid Bacteria From Fermented food “Idli”
| 5350 |
Effect of Drying Methods and Pre-treatments on Phytonutrients of Tomato Slices
| 5353 |
Effect of Alkaline Treatment and Storage Qualities of Maize Flour
| 5152 |
Shelf-Life Enhancement of Fresh Fenugreek (Trigonella Foenum-graceum) under Refrigerated Condition
| 5951 |
Quality Evaluation of Noodles Supplemented with Germinated Mungbean Flour
| 6521 |
Preparation and Evaluation of Ready-to-Serve Drink Made from Blend of Aloe vera, Sweet Lime, Amla and Ginger
| 5893 |
Process Optimization of Low Alcoholic Beverage from Guava Using Different Yeast and Temperature Combination of Fermentation
| 5328 |
Evaluation of Wine prepared from Sugarcane and Watermelon Juice
| 5293 |
Book Review 1
| 5294 |
Book Review 2
| 5558 |
