Effect of fat levels on the rheological behavior of cheese during heating and cooling
Ramesh Subramanian and K. Jolene Organ
Ice crystal growth inhibiting peptides from gelatin hydrolysate
Srinivasan Damodaran
Nutritional enhancement of cookies by addition of guar germ meal
Rodge A. B and Jadhav B. A
Nutritional quality of value added papad from amylase rich flour of fieldpea
Prabhjot Kaur Sabharwal, Garg. Meenakshi and Dahiya. Saroj
Flavonoid: Their health benefits
Indu Bharti
Adelodun L. Kolapo, Gabriel R. Oladimeji, Austin I. Ifejika, Ohenhen E. Osakwe, Iyiola R. Eyitayo and Adebanke O. Oyelakin
Antioxidant activity of three cultivars of Mangifera indica L
Palash Mandal and Mitali Ghosal
Roots, tubers and bananas starches and flours production and uses
Elevina Eduviges Perez Sira
Preparation of a cereal based probiotic drink and its antimicrobial activity
Silas Saka, Ch. Srikanth Samrat, I. Sarat Babu, V. Rama Rao and K. Aruna Lakshmi
Michael Alexander
Retention of iodine from iodized salt and inherent food iodine in commonly used Indian recipes
T. Longvah and Avinash Upadhyay
Dough rheology, baking and sensory qualities of bread from blends of breadfruit and wheat flours
Bakare H. Adegoke
Proinflammatory effect of selected foods
Mandalika Subhadra and Pearl Pereira
Utilization of mixolab to predict the bread making quality of Indian wheat varieties
Vandana Chaudhary and Bhupender S. Khatkar
Optimization of process parameters during raisin preparation in osmotic dehydration of grapes
Bhagyashree N. Patil
Bacteriocinogenic strains as bio preservative agents to improve the safety and shelf-life of foods
R. Jagadhi, R. Gopinadh, S. Satyanarana and C. Ayyanna
Mary del Carmen Lares Amaiz
Meena Goswami, Vikas Pathak, V P singh, Akhilesh Kumar, Pramila Umaraw and Tanuja
Shweta Upadhyay and Surendra Kumar
Storage stability of cashew apple juice ?Use of artificial preservatives
Rama Rao Vechalapu
Phage: A good virus versus bad bacteria for food safety
Sudhakar Bhandare
Potential of bakery products as functional foods
S. C. Jain
Nutraceuticals in carrot ? Valorization for functional beverages and new product development
Charanjit Kaur
Nutritional quality and safety of organic foods
Uma Chitra
Studies on extraction of essential oil and pectin from sweet orange
Pravin Ghatge, Syed Hammed Hashmi, Girish Marotirao Machewad and Sharad Pawar
Incorporation of natural antioxidants for shelf life enhancement of probiotic vegetable juice
Aradhita Ray
Health benefits of phytochemicals
Parveen Kumari and Bhupender S. Khatkar
Effect of processing and storage on sensory properties and acemannan content of Aloe vera gel
Kulveer Singh Ahlawat and B. S. Khatkar
Pooja Acharya and Sheetal Sonawdekar
Flaxseed: A potential functional food
Priyanka Kajla and Alka Sharma
Sarat Babu Imandi, Sita Kumari Karanam and Hanumantha Rao Garapati
Potential of Barley as food and industrial crop
A. S. Kharubj, Dinesh Kumar and RPS Verma
Satyendra Tiwari, Suresh Kumar and T.P.S Katiyar
Modeling of respiration rates in Coccinia grandis (ivy gourd) at different temperature
Sushma Rani Thiyyagura, C. V. Kavitha Abirami and K. Alagusundaram
Fahad Al-Juhaimi
Assessment of health risk from radioelements in marine food items
M. Feroz Khan and S.G. Wesley
Impact of biotechnology in fish health management
Megha Agarwal, Heena Sharma and Meena Goswami
What is so organic about organic milk?
Nandani Salaria and Heena Sharma
Roselle hibiscus (Hibiscus sabdariffa) as a niche market crop for product development
Kit L. Chin, Y. Qi, D. Jaroni, G. Hankins and J. Simon
Rapid detection of food-borne pathogens by real-time PCR
Jawaid Ahmad Baig
Disinfestation of food products using microwave energy: A review
Ipsita Das, Girish Kumar and Narendra G Shah
Studies on production of dietary fiber enriched biscuits from sweet orange pomace
Girish Marotirao Machewad, Pravin Ghatge, Syed Hammed Hashmi and Sharad Pawar
Mass transfer kinetics model of osmotic dehydration of pineapple
Kaleemullah Shaik
Bread characterization: Structure-property relationship
Rutuja Upadhyay , Ghosal, D, and Mehra, A
Peter Orji Uvere, Nwadi O. M and Zibril F
Studies on process development of Aonla (Emblica officinalis) residue incorporated bread
Nagamaniammai Govindarajan, Pratap Rudra Mandal, Ramasamy. K and Palaniswamy P.T
Neelam Gulia and B. S. Khatkar
Identification of critical parameters for production citric acid using stastical design
R. Gopi Nadh
Narayana Saibaba K.V, P. King, D. Appala Naidu, R. Gopinadh, Ravi Vital Kandisa and D. K. N. Lakshmi
Fouling by proteins during microfiltration-A literature review
Ch. V. V. Satyanarayana
Development of fresh and processed tomato salsa with herbs
Aruna Kumari Yadla and Poonam A Sachdev
Effect of heterosis and gene action in garden pea (Pisum sativum L)
Palash Santra and Desh Raj Chaudhary
Towards effective education of innovative entrepreneurs in food technology
Anuradha Shekhar
Ushakiran N
Uma Chaudhry, R. K. Khandal, Shalini Sehgal and Purnima Anand
Praveen K. Sharma
Regulatory perspective on food allergens ?Global scenario
Shruti Sharma
Nisha Chaudhary and Rajendra Singh
Food Safety: Key issues and remediation strategies
Manju Bazard and Bhupender S. Khatkar
Evaluation of food safety practices in the retail outlets of west Delhi (India)
Shalini Sehgal, R.K. Khandhal, Uma Chaudhary and Purnima Anand