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INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING

(Volume 11 Issue Special, April 2018)

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S.No. TITLE PAGE NO.
DEEP FAT FRIED CARROT POWDER INCORPORATED WHEAT, RICE AND GRAM FLOUR BASED SNACK FOOD– KRISHNA KUMAR PATEL, S.A. LIAQUATI AND YASHWANT KUMAR PATEL
1
FORMULATION AND QUALITY ASSESSMENT OF PROTEIN RICH SESAME CHIKKI - INDIGENOUS ENERGY BAR– SNEHAL D. PANDE AND SHRUTIKA K. DEO
11
STUDIES ON EFFICIENT REHYDRATION OF DRIED GREEN PEAS (PISUM SATIVUM)– SHWETA SALONI, SINDHU,SUJATA AND ADITI SINGH
15
DEVELOPMENT OF LOW CALORIE RTS BEVERAGE RICH IN NUTRACEUTICALS AND ANTIOXIDANTS FROM CACTUS FRUIT AND KOKUM FRUIT BY BLENDING WITH COCONUT WATER– VASUNDHRA DEVIDAS MORE, SINDHU, SHWETA SALONI, SUJATA AND VIPUL JAGLAN
22
FORMULATION OF LACTO-FERMENTED ORANGE JUICE WITH INCORPORATION OF DAIRY WHEY– SHRUTIYADAV,KURSHEED ALAM KHAN AND VIJAY AGRAWAL
29
PREPARATION AND QUALITY EVALUATION OF INDIGENOUS GLUTEN-FREE SWEET DUMPLING (MODAK) ENRICHED WITH ASPARAGUS RACEMOSUS– SHRUTIKA K. DEO, SNEHAL D. PANDE AND POONAM S. PATIL
37
OPTIMIZATION OF ANTIOXIDANT RICH INDIGENOUS FOOD PRODUCT “BURFI” RECIPE USING RESPONSE SURFACE METHODOLOGY AND ITS STORAGE STUDY– VIKAS BANSAL, MONICA PREMI AND KHURSHEED A. KHAN
41
STUDIES ON STORABILITY OF MAIZE-MILLET BASED SOY FORTIFIED EXTRUDED SNACKS– CHANDRAHAS SAHU, S. PATEL AND D. KHOKHAR
46
EFFECT OF BIOTRANSFORMATION ON PATCHOULI OIL USING GC-MS– NAVNEET KHARE, DHARMENDRA KHOKHAR, SOUMITRA TIWARI, YASHWANT KUMAR AND YOGESH KUMAR
53
10 
APPLICATIONS OF COMPOSITE FLOUR IN DEVELOPMENT OF BAKERY PRODUCTS– S.D. DALAL AND H.P. BOBADE
65
11 
HIGH HYDROSTATIC PRESSURE FOOD PROCESSING: AN OVERVIEW–ROHIT SHARMA AND KHURSHEED ALAM KHAN
70
12 
NEW WAY OF COOLING BY DESICCANT COOLING SYSTEM– AKANKSHATIWARI, SHRADDHA SAHU,YOGESH KUMAR AND SOUMITRA TIWARI
76
13 
REFINING OF PALM OIL: A REVIEW ON PALM OIL REFINING PROCESS, 3-MCPD ESTERS IN REFINED PALM OIL, AND POSSIBLE REDUCTION TACTICS FOR 3-MCPD ESTERS– PRATIK VISPUTE AND SUREKHA DABHADE
81
14 
UTILIZATION OF BANANA PSEUDO-STEM IN FOOD APPLICATIONS– R.L. THORAT AND H.P. BOBADE
86
15 
APPLICATION OF PEARL MILLET IN FUNCTIONAL FOOD– PRITI G. KALE AND PRAVIN R. VAIRAGAR
90
16 
STUDIES ON CAULIFLOWER LEAVES POWDER AND ITS WASTE UTILIZATION IN TRADITIONAL PRODUCT –SHIVANI A. PANKAR AND DEEPAK T. BORNARE
95
17 
COMPARATIVE STUDY ON THE EXTRACTION OF NATURAL DYE BY CONVENTIONAL MAGNETIC STIRRING AND ULTRASOUND-ASSISTED EXTRACTION TECHNIQUES FROM CARROT– CHANDA BRAMHANKAR, ARCHANA KHARE, PRANALI NIKAM, MEHARAFROZ QURESHI AND Y.K. NAIK
99
18 
UTILIZATION OFMORINGA OLEIFERA LEAVES POWDER AS A FUNCTIONAL FOOD INGREDIENT IN TRADITIONAL FOOD PRODUCT– S.M. SHINDE AND K.P. BABAR
102
19 
ENHANCEMENT OF MARKET PRICE OF RICE BY VALUE ADDITION AND ENTREPRENEURSHIP– O.P. SURYAWANSHI
105
20 
ACRYLAMIDE IN PROCESSED FOOD – ANITA LAGHULKAR AND HANUMAN BOBADE
110
21 
HOLISTIC HEALTH PROMOTING FOOD PREPARATIONS FROM AYURVEDA– VIVEK KUMAR DUBEY, MANAS RANJAN HOTA AND SEEMA PANDEY
116
22 
DEVELOPMENTS IN MECHANIZATION OF ROOT AND TUBER CROP PEELING MACHINE– ISHWAR SHINDE, HANUMAN BOBADE AND SACHIN PATIL
121
23 
STUDY OF IMMATURE BANANA POWDER AND ITS UTILIZATION IN KURDAI– K.G. CHAVAN AND K.P. BABAR
127
24 
LACTOSE DERIVATIVES: THEIR PROPERTIES AND APPLICATIONS – CHANDA BRAMHANKAR, ARCHANA KHARE, PRANALI NIKAM, RAGHAV PANDEY, MEHAR AFROZ QURESHI AND Y.K. NAIK
131
25 
EFFECT OF GAMMA IRRADIATION ON INDIGENOUS FRESH PRODUCE– LILESH PUSTODE, DEEPAK BORNARE AND HANUMAN BOBADE
137
26 
NON THERMAL TECHNIQUES FOR DAIRY FOOD PROCESSING APPLICATIONS– SHWETA SALONI, VIPUL JAGLAN, SINDHU AND VAIBHAV VYAS
142
27 
JACKFRUIT SEED FLOUR: PROCESSING TECHNOLOGIES AND APPLICATIONS– PRAJAKTA MANDAVE, HANUMAN BOBADE AND SACHIN PATIL
149
28 
DRYING STUDY ON BRYOPHYLLUM PINNATUM LEAVES POWDER AND ITS FORTIFICATION IN FOOD PRODUCT– SHITAL R. PAWAR AND SUREKHA B. DABHADE
155
29 
WOOD APPLE-ITS NUTRITIVE VALUE AND MEDICINAL BENEFITS– TRIPTIYADAV, DEEPAK VISHWAKARMA, SHWETA SALONI, SOUMITRA TIWARI AND SINDHU
159
30 
CONVENIENCE FOODS FROM FOXTAIL MILLET AND GARDEN CRESS SEED– S.M. RODGE AND H.P. BOBADE
164
31 
INDIGENOUS KARIL (BAMBOO SHOOT) PROCESSING– YOGESH KUMAR, SOUMITRA TIWARI, YASHWANT KUMAR AND NAVNEET KHARE
169
32 
OYSTER MUSHROOM-A VIABLE INDIGENOUS FOOD SOURCE FOR RURAL MASSES– VARSHA SATANKAR, V. MAGESHWARAN, P. JAGAJANANTHA AND KHURSHEED ALAM KHAN
173
33 
LITTLE MILLETS: PROPERTIES, FUNCTIONS AND FUTURE PROSPECTS– SHWETA SALONI, SINDHU, SUJATA, SUSHMA KUMARI AND SANDHYA SUMAN
179
34 
SENSORY ANALYSIS OF WHEY BASED MANGO BEVERAGE USING BETEL LEAVES DISTILLATE– ASHWINI MUGALE, YUGAL NAIK, SUDHIR UPRIT AND B.K. GOEL
182