Table of Contents
Vol 9, No 2 (2018)
Open Access
Subscription Access
Research Paper
| Evaluation of Physical, Nutritional and Sensory Characteristics of Cookies Developed with Bio-Fortified Pearl Millet | ||
| Priti G. Kale, K. P. Babar, D. T. Bornare, P. R. Vairagar | ||
| Vol 9, No 2 (2018), Pagination: 223-230 | ||
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| Nutritional Status of Pre-School Children Residing in Urban Areas of Bikaner City | ||
| Surbhi Shekhawat, Madhu Goyal | ||
| Vol 9, No 2 (2018), Pagination: 231-237 | ||
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| Food Security for Sustainable Agriculture Development:A Perception of Women Empowerment in Rajasthan, India | ||
| Aishwarya Dudi, M. L. Meena | ||
| Vol 9, No 2 (2018), Pagination: 238-244 | ||
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| Acceptability of Incorporation of Jackfruit Seed Flour in Cakes | ||
| C. Lalchhandami, Ch. Nganthoibi, Natasha R. Marak | ||
| Vol 9, No 2 (2018), Pagination: 245-249 | ||
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| Standardisation and Development of Antioxidant Rich Food:Product Using Broccoli and Mushroom | ||
| Mamta Jaiswal, Neelam Yadav | ||
| Vol 9, No 2 (2018), Pagination: 250-253 | ||
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| Consequences and Prevalence of Iron Deficiency Anemia in Adult Women of Sultanpur District | ||
| Kiran Agrahari, Arti Yadav | ||
| Vol 9, No 2 (2018), Pagination: 254-258 | ||
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| Acceptability Sensory Evaluation of Products by Using Waste Portion of Vegetables and Fruits | ||
| Archana Singh, Anchal Srivastava | ||
| Vol 9, No 2 (2018), Pagination: 259-262 | ||
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| Assessment of the Nutritional Status Among Rural (6 -12 Year) School Going Children | ||
| Sumil Ameta | ||
| Vol 9, No 2 (2018), Pagination: 263-268 | ||
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| Impact of Nutrition Counseling on Knowledge, Attitude and Practice of Pre-Obese Employees of University of Agricultural Sciences, Bengaluru | ||
| P. Siddarodha, B. Deshpande, D. Vijayalakshmi, M. T. Lakshminarayan | ||
| Vol 9, No 2 (2018), Pagination: 269-273 | ||
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| Nutri Drinks as a Super Health Food:Product Development and Sensory Evaluation | ||
| Kiran Agrahari, Varsha | ||
| Vol 9, No 2 (2018), Pagination: 274-277 | ||
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| Value Addition to Traditional Products for Iron Security | ||
| Seema Karva, Pushpa Bharati | ||
| Vol 9, No 2 (2018), Pagination: 278-284 | ||
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| Herbal Fortification and Sensory Evaluation in Bread | ||
| S. Priya, A. Mangala Gowri, V. Perasiriyan | ||
| Vol 9, No 2 (2018), Pagination: 285-288 | ||
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| Development of Textured Vegetable Protein (TVP) Based on Raw Jackfruit | ||
| H. L. Anila, Suma Divakar | ||
| Vol 9, No 2 (2018), Pagination: 289-293 | ||
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| Efficacy and Enrichment of the Products by Using Mushroom | ||
| Kiran Agrahari, Priya Jaiswal | ||
| Vol 9, No 2 (2018), Pagination: 294-297 | ||
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| Assessment on Quality Attributes of Mosambi Extract in Ohmic Heat Process | ||
| V. Perasiriyan | ||
| Vol 9, No 2 (2018), Pagination: 298-303 | ||
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| Formulation of Ready-To-Cook (RTC) Malted Little Millet Based Complementary Health Food | ||
| K. B. Suresha, H. M. Jayaprakasha, K. G. Ramya | ||
| Vol 9, No 2 (2018), Pagination: 304-310 | ||
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| Process Standardization and Development of Honey Based Aonla (Phyllanthus emblica) Candy | ||
| S. D. Katke, P. S. Patil, G. R. Pandhare | ||
| Vol 9, No 2 (2018), Pagination: 311-317 | ||
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| Dark Chocolate as a Antioxidant Food:Product Development and Sensory Evaluation | ||
| Kiran Agrahari, Ritima Baranwal | ||
| Vol 9, No 2 (2018), Pagination: 318-321 | ||
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| Impact of Nutrition Counselling on Food Adequacy of Expectant Hypertensive and Diabetic Patient | ||
| Ashfeeka Islam, Ruma Bhattacharyya, Pranati Das | ||
| Vol 9, No 2 (2018), Pagination: 322-326 | ||
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| Germination and Fermentation Effect on Compositional and Functional Characteristics of Sorghum Flour | ||
| A. V. Gawande, K. P. Babar, D. T. Bornare | ||
| Vol 9, No 2 (2018), Pagination: 327-335 | ||
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| Optimization and Quality Evaluation of Nutritious Soup Mix | ||
| Nivedita, Rita Singh Raghuvanshi | ||
| Vol 9, No 2 (2018), Pagination: 336-340 | ||
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| Process Optimization for Enzymatic Hydrolysis of Whey Protein Concentrate | ||
| Mahadevaiah, H. M. Jayaprakasha, K. B. Suresha | ||
| Vol 9, No 2 (2018), Pagination: 341-346 | ||
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| Nutritional Evaluation of Buckwheat Genotypes and its Utilization in the Preparation of Supplemented Biscuits | ||
| Y. S. Dhaliwal, Ranjana Verma | ||
| Vol 9, No 2 (2018), Pagination: 347-352 | ||
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| Utilization of Immature Banana Powder in Developed Kurdai | ||
| K. G. Chavan, K. P. Babar | ||
| Vol 9, No 2 (2018), Pagination: 353-358 | ||
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| Development of Value Added Green Mango-Mint-Tulsi Squash by Using Honey as Sweetner | ||
| S. R. Zanwar | ||
| Vol 9, No 2 (2018), Pagination: 359-367 | ||
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| Assessment of Nutritional Status of Rural Children (2-5 Years) in Udaipur District | ||
| Jaishree Dadhich, Shashi Jain | ||
| Vol 9, No 2 (2018), Pagination: 368-374 | ||
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| Quality Evaluation of Traditional Styled Meat Pickle Prepared from Native Desi Chicken Meat | ||
| M. Anna Anandh, R. Annal Villi | ||
| Vol 9, No 2 (2018), Pagination: 375-380 | ||
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| Sensory, Keeping and Nutritional Qualities of Soyaladoo Before and After Storage | ||
| N. S. Ghatge | ||
| Vol 9, No 2 (2018), Pagination: 381-384 | ||
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| Develop Different Nutritive Recipes Using Chikoo and Kiwi Peel Powder and Performe Sensory Evaluation | ||
| Isha Sachdeva, Swati Sharma | ||
| Vol 9, No 2 (2018), Pagination: 385-389 | ||
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| Studies on Development and Quality Evaluation of Composite Flour Cookies | ||
| S. D. Katke, G. R. Pandhare, P. S. Patil | ||
| Vol 9, No 2 (2018), Pagination: 390-395 | ||
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| Development and Physico-Chemical Evaluation of Spaghetti Enriched with Jackfruit Seed Flour | ||
| H. Mandave Prajakta, K. P. Babar, D. T. Bornare | ||
| Vol 9, No 2 (2018), Pagination: 396-401 | ||
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| Nutritional and Anti Nutritional Analysis of Iron Rich Flour Develop by Using of Garden Cress Seeds | ||
| Khushbu Gurjar, Renu Mogra | ||
| Vol 9, No 2 (2018), Pagination: 402-408 | ||
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| Evaluation of Acceptability of Lime Jam and Scope for Entrepreneurship Development | ||
| Prema B. Patil | ||
| Vol 9, No 2 (2018), Pagination: 409-411 | ||
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| Assessment of Nutritional Status of Rural Adolescent Girls (13-15 Years) | ||
| T. N. Khan, J. P. Nerlekar, A. M. Bhoyar | ||
| Vol 9, No 2 (2018), Pagination: 412-417 | ||
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| Quality Characteristics of Rusk Prepared from Soybean and Oat Based Composite Flour | ||
| S. D. Dalal, S. B. Dabhade, D. T. Bornare, K. P. Babar | ||
| Vol 9, No 2 (2018), Pagination: 418-425 | ||
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| Development and Quality Evaluation of Antioxidant Rich Star Fruit Beverages (Averrhoa carambola) | ||
| Anamika Gautam, Shashi Jain | ||
| Vol 9, No 2 (2018), Pagination: 426-430 | ||
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| Rejuvenating Millets Through Value Addition | ||
| Prema B. Patil | ||
| Vol 9, No 2 (2018), Pagination: 431-433 | ||
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| Studies on Colour Kinetics and Textural Characteristics of Sugar and Jaggery Based Papaya Leather | ||
| Devendra Kumar, R. N. Shukla | ||
| Vol 9, No 2 (2018), Pagination: 434-440 | ||
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Review
| Nanotechnology in Food Preservation | ||
| Priyanka Singh | ||
| Vol 9, No 2 (2018), Pagination: 441-447 | ||
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A Case Study
| An Approach Towards Fortification of Rice | ||
| Kiran Dabas, Khursheed Alam Khan | ||
| Vol 9, No 2 (2018), Pagination: 448-451 | ||
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Research Note
| Effect Of Withania somnifera Extract on Adipose Tissue Derived Progenitors | ||
| A. Mangala Gowri, S. Priya, D. Baskaran | ||
| Vol 9, No 2 (2018), Pagination: 452-454 | ||
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