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FOOD SCIENCE RESEARCH JOURNAL

(Volume 9 Issue 2, Oct. 2018)

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S.No. TITLE PAGE NO.
1
EVALUATION OF PHYSICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS OF COOKIES DEVELOPED WITH BIO-FORTIFIED PEARL MILLET–PRITI G. KALE, K. P. BABAR, D. T. BORNARE AND P. R. VAIRAGAR
223
2
NUTRITIONAL STATUS OF PRE-SCHOOL CHILDREN RESIDING IN URBAN AREAS OF BIKANER CITY–SURBHI SHEKHAWAT AND MADHU GOYAL
231
3
FOOD SECURITY FOR SUSTAINABLE AGRICULTURE DEVELOPMENT: A PERCEPTION OF WOMEN EMPOWERMENT IN RAJASTHAN, INDIA–AISHWARYA DUDI AND M.L. MEENA
238
4
ACCEPTABILITY OF INCORPORATION OF JACKFRUIT SEED FLOUR IN CAKES–C. LALCHHANDAMI, CH. NGANTHOIBI AND NATASHA R. MARAK
245
5
STANDARDISATION AND DEVELOPMENT OF ANTIOXIDANT RICH FOOD: PRODUCT USING BROCCOLI AND MUSHROOM –MAMTA JAISWAL AND NEELAMYADAV
250
6
CONSEQUENCES AND PREVALENCE OF IRON DEFICIENCY ANEMIA IN ADULT WOMEN OF SULTANPUR DISTRICT–KIRAN AGRAHARI AND ARTI YADAV
254
7
ACCEPTABILITY SENSORY EVALUATION OF PRODUCTS BY USING WASTE PORTION OF VEGETABLES AND FRUITS– ARCHANA SINGH AND ANCHAL SRIVASTAVA
259
8
ASSESSMENT OF THE NUTRITIONAL STATUS AMONG RURAL (6 -12 YEAR) SCHOOL GOING CHILDREN– SUMIL AMETA
263
9
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 AND M.T. LAKSHMINARAYAN
269
10
NUTRI DRINKS AS A SUPER HEALTH FOOD: PRODUCT DEVELOPMENT AND SENSORY EVALUATION–KIRAN AGRAHARI AND VARSHA
274
11
VALUE ADDITION TO TRADITIONAL PRODUCTS FOR IRON SECURITY–SEEMA KARVA AND PUSHPA BHARATI
278
12
HERBAL FORTIFICATION AND SENSORY EVALUATION IN BREAD–S. PRIYA, A. MANGALA GOWRI AND V. PERASIRIYAN
285
13
DEVELOPMENT OF TEXTURED VEGETABLE PROTEIN (TVP) BASED ON RAW JACKFRUIT–H. L. ANILA AND SUMA DIVAKAR
289
14
EFFICACY AND ENRICHMENT OF THE PRODUCTS BY USING MUSHROOM–KIRAN AGRAHARI AND PRIYA JAISWAL
294
15
ASSESSMENT ON QUALITY ATTRIBUTES OF MOSAMBI EXTRACT IN OHMIC HEAT PROCESS–V. PERASIRIYAN
298
16
FORMULATION OF READY-TO-COOK (RTC) MALTED LITTLE MILLET BASED COMPLEMENTARY HEALTH FOOD–K.B. SURESHA, H.M. JAYAPRAKASHA AND K.G. RAMYA
304
17
PROCESS STANDARDIZATION AND DEVELOPMENT OF HONEY BASED AONLA (PHYLLANTHUS EMBLICA) CANDY–S. D. KATKE, P. S. PATIL AND G. R. PANDHARE
311
18
DARK CHOCOLATE AS A ANTIOXIDANT FOOD: PRODUCT DEVELOPMENT AND SENSORY EVALUATION–KIRAN AGRAHARI AND RITIMA BARANWAL
318
19
IMPACT OF NUTRITION COUNSELLING ON FOOD ADEQUACY OF EXPECTANT HYPERTENSIVE AND DIABETIC PATIENT– ASHFEEKA ISLAM, RUMA BHATTACHARYYA AND PRANATI DAS
322
20
GERMINATION AND FERMENTATION EFFECT ON COMPOSITIONAL AND FUNCTIONAL CHARACTERISTICS OF SORGHUM FLOUR– A.V. GAWANDE, K.P. BABAR AND D.T. BORNARE
327
21
OPTIMIZATION AND QUALITY EVALUATION OF NUTRITIOUS SOUP MIX–NIVEDITA AND RITA SINGH RAGHUVANSHI
336
22
PROCESS OPTIMIZATION FOR ENZYMATIC HYDROLYSIS OF WHEY PROTEIN CONCENTRATE–MAHADEVAIAH, H. M. JAYAPRAKASHA AND K.B. SURESHA
341
23
NUTRITIONAL EVALUATION OF BUCKWHEAT GENOTYPES AND ITS UTILIZATION IN THE PREPARATION OF SUPPLEMENTED BISCUITS– Y. S. DHALIWAL AND RANJANA VERMA
347
24
UTILIZATION OF IMMATURE BANANA POWDER IN DEVELOPED KURDAI–K.G. CHAVAN AND K.P. BABAR
353
25
DEVELOPMENT OF VALUE ADDED GREEN MANGO-MINT-TULSI SQUASH BY USING HONEY AS SWEETNER–S. R. ZANWAR
359
26
ASSESSMENT OF NUTRITIONAL STATUS OF RURAL CHILDREN (2-5 YEARS) IN UDAIPUR DISTRICT–JAISHREE DADHICH AND SHASHI JAIN
368
27
QUALITY EVALUATION OF TRADITIONAL STYLED MEAT PICKLE PREPARED FROM NATIVE DESI CHICKEN MEAT–M. ANNA ANANDH AND R. ANNAL VILLI
375
28
SENSORY, KEEPING AND NUTRITIONAL QUALITIES OF SOYALADOO BEFORE AND AFTER STORAGE–N. S. GHATGE
381
29
DEVELOP DIFFERENT NUTRITIVE RECIPES USING CHIKOO AND KIWI PEEL POWDER AND PERFORME SENSORY EVALUATION – ISHA SACHDEVA AND SWATI SHARMA
385
30
STUDIES ON DEVELOPMENT AND QUALITY EVALUATION OF COMPOSITE FLOUR COOKIES – S. D. KATKE, G.R. PANDHARE AND P.S. PATIL
390
31
DEVELOPMENT AND PHYSICO-CHEMICAL EVALUATION OF SPAGHETTI ENRICHED WITH JACKFRUIT SEED FLOUR–H. MANDAVE PRAJAKTA, K. P. BABAR AND D. T. BORNARE
396
32
NUTRITIONAL AND ANTI NUTRITIONAL ANALYSIS OF IRON RICH FLOUR DEVELOP BY USING OF GARDEN CRESS SEEDS–KHUSHBU GURJAR AND RENU MOGRA
402
33
EVALUATION OF ACCEPTABILITY OF LIME JAM AND SCOPE FOR ENTREPRENEURSHIP DEVELOPMENT–PREMA B. PATIL
409
34
ASSESSMENT OF NUTRITIONAL STATUS OF RURAL ADOLESCENT GIRLS (13-15 YEARS)–T. N. KHAN, J. P. NERLEKAR AND A. M. BHOYAR
412
35
QUALITY CHARACTERISTICS OF RUSK PREPARED FROM SOYBEAN AND OAT BASED COMPOSITE FLOUR–S. D. DALAL, S.B. DABHADE, D.T. BORNARE AND K.P. BABAR
418
36
DEVELOPMENT AND QUALITY EVALUATION OF ANTIOXIDANT RICH STAR FRUIT BEVERAGES (AVERRHOA CARAMBOLA)– ANAMIKA GAUTAM AND SHASHI JAIN
426
37
REJUVENATING MILLETS THROUGH VALUE ADDITION–PREMA B. PATIL
431
38
STUDIES ON COLOUR KINETICS AND TEXTURAL CHARACTERISTICS OF SUGAR AND JAGGERY BASED PAPAYA LEATHER–DEVENDRA KUMAR AND R.N. SHUKLA
434
39
NANOTECHNOLOGY IN FOOD PRESERVATION–PRIYANKA SINGH
441
40
AN APPROACH TOWARDS FORTIFICATION OF RICE–KIRAN DABAS AND KHURSHEED ALAM KHAN
448
41
EFFECT OF WITHANIA SOMNIFERA EXTRACT ON ADIPOSE TISSUE DERIVED PROGENITORS–A. MANGALA GOWRI, S. PRIYA AND D. BASKARAN
452