Association of Food Scientists & Technologists (INDIA)
CSIR - CFTRI Campus, Mysuru - 570020, Karnataka, INDIA
Past Article
| Sl.No | Article Title | Author Name | Year | Volume | Issue | Page No | |
|---|---|---|---|---|---|---|---|
| Exploring the evolution of ultra-fast grocery business in India: A comparative study | Ranjani M, Vathsala V, Bindvi Aroram Alka Joshi and Shruti Sethi |
2025 | 7 | 2 | 25 - 35 | ||
| Space foods: Innovative advances in processing, nutritional, packaging and safety aspects | Yogasubhan s, Baslaran N, Chadanand DV, Jagan Mohan R and Vignesh S |
2025 | 7 | 2 | 36 - 45 | ||
| The future of artificial intelligence technologies in yoghurt manufacturing - A review | Aakash Gill, Ankit Bihola, Pranav Vashisht, Megha Bohra, Abhishek Dwivwdi, Digvijay Verma and Shaikh Adil |
2025 | 7 | 2 | 46 - 57 | ||
| Innovative coconut products enhancing the circular economy: A brief review | Sai Prasanna N, Murugesan Selvakumar, Yumnan Nandan, Nelesh Choudhary and Raghavarao KSMS |
2025 | 7 | 2 | 58 - 71 | ||
| 3D printing of meat and meat products: A future frontier in food technology | Prince Devadason, Trnbir Ahmad, Jyoti Jawla and Yuvaraja S |
2025 | 7 | 1 | 8 - 22 | ||
| Wood apple (Limonia acidissima L.): A glimpse of nutritional, therapeutic, probiotic and food applic | Ahmed Rayyan, Machewad GM and Deshpande HW |
2025 | 7 | 1 | 23 - 31 | ||
| Dairy-based psychobiotics: Types, applications and challenges | Aakash Gill, Ankit Bihola, Pranav Vashisht, Abhishek Dwivedi, Digvijay Verma, Megha Bohra and Shaikh Adil |
2025 | 7 | 1 | 32 - 40 | ||
| Ozone: A green technology for food preservation and safety | Joshi MM, Pawar VS, Agarkar BS and Lolge RM |
2025 | 7 | 1 | 41 - 52 | ||
| Exploring the potential of Indian pulses: Nutritional profiling, processing techniques and products | Malleshi NG, Nikhita R and Ayesha N |
2025 | 7 | 1 | 53 - 70 | ||
| Role of dairy foods in hut health modulation: A pathway to enhanced physical performance and recover | Sreehari S and Diwas Pradhan |
2025 | 7 | 2 | 17 - 27 | ||
| Omega-3 fatty acide and their role in human health | Bindvi Arora, Pallavi Singh, Alka Joshi, Shruthi Seth and Omprakash Chauhan |
2024 | 6 | 1 | 16 - 23 | ||
| Purslane - The underrated green gem for global panacea! | Meenatchi Rajamani and Balakrishnan Navina |
2024 | 6 | 1 | 24 - 31 | ||
| Frozen yoghurt: A healthier alternative | Jishu Raj Chetia, Saurabh Sahu, Samlesh Kumari and Dibyakanta Seth |
2024 | 6 | 1 | 32 - 46 | ||
| Better food choice to keep the heart healthy from cardiovascular diseases (CVD) | Christina Sandra Singh |
2024 | 6 | 1 | 47 - 60 | ||
| Cereal starch and glycemic index: Facts to know | MK Bhashyam |
2024 | 6 | 1 | 61 - 72 | ||
| Mozzarella mastery: Exploring the factors influencing stretching characteristics | Ankit Bihola, Shaikh Adil and Deepak Kumar |
2024 | 6 | 2 | 19 - 26 | ||
| GI tagging in honey: Preserving authenticity and promoting quality | Mamta Thakur, Mahendra Kumar, Piyush Kashyap and Dharm Singh Meena |
2024 | 6 | 2 | 27 - 3 | ||
| Recent amendment in the classification and nomenclature of genus Lactobacillus: A taxonomic note on | Nishu Devi, Basavaprabhu, Reshab Majumder, Salini SV and Pradip V Behare |
2024 | 6 | 2 | 39 - 58 | ||
| Future of freeze-drying technology for fruits and vegetable processing: An Indian scenario | Shweta Yadav and Anupama Singh |
2024 | 6 | 2 | 59 - 72 | ||
| Non-migratory bioactive polymers: pioneering advances and emerging applications | Kavitha C, Deshpande HW, Kishor Anerao and Prasad Gangakhedkar |
2024 | 6 | 3 | 21 - 30 | ||
| Artificial neural network in food process optimization | Shwetha Papani, Aishwariyaa KP, Swetha MS |
2024 | 6 | 3 | 31 - 46 | ||
| Methods to determine thiocyanate in milk system and its singnificance | Sayantani Mondal, Soumita Bag and Reshab Majumder |
2024 | 6 | 3 | 47 - 53 | ||
| Non-vegetarian food sources and its convenient powder from | Ansari Ahmed, Anuprita Joshi, Machewad GM, and Deshpande HW |
2024 | 6 | 3 | 55 - 66 | ||
| Journey from Lyallpur to Mysore: Fruit preservation and processing technology and research | Arun Chandrashekar |
2024 | 6 | 4 | 17 - 33 | ||
| Food safety and quality assurance using artificial intelligence and machine learning | Ruchi Prabhakar Baraskar, Sumit Kumar, Anupama Singh and Megharaj Jayarajan |
2024 | 6 | 4 | 34 - 40 | ||
| Fructo-oligosaccharides are food ingredient and additive: A review | Suhasini Piraji Kedare, Joshi AA and Kshirsagar RB |
2024 | 6 | 4 | 41 - 48 | ||
| Utilizing waste polysaccharides from agro-industrial based systems for microbial production of prebi | Mohammad Kaif, Anuprita Joshi and Deshpande HW |
2024 | 6 | 4 | 49 - 58 | ||
| Cereal proteins: An overview | MK Bhashyam |
2024 | 6 | 4 | 59 - 71 | ||
| Smart packaging for quality and safety of foods | Geethu M |
2024 | 6 | 5 | 16 - 26 | ||
| A review on innovative fat replacers in food processing industry | Sugunya Rao Y, Agarkar BS, and Joshi AA |
2024 | 6 | 5 | 27 - 38 | ||
| Advancing dairy quality control: Harnessing Raman spectroscopy for rapid and non-invasive analysis | Sonu K Shivanna, Rajan Sharma and Richa Singh |
2024 | 6 | 5 | 39 - 51 | ||
| Millet milk: A malleable raw material for novel millet-based value added products | Vijaya Priya S, Pramila Epparti and Prakash Motiram Halami |
2024 | 6 | 5 | 52 - 61 | ||
| Probiotics dairy culture: Insights into safety, functional physiological and technological aspects | Mital R Kathiriya and Subrota Hati |
2024 | 6 | 5 | 62 - 80 | ||
| Challenges in formulating lactose-free or low-lactose milk | Sonu K Shivanna, Priyanka Singh Rao and Laxmana Naik N |
2024 | 6 | 6 | 15 - 24 | ||
| Revolutionizing packging: The emergrnce of active and intelligent technologies | Amruta M Dandwate Deshpande HW and Agarkar BS |
2024 | 6 | 6 | 25 - 39 | ||
| Environment friendly and sustainable practices in meat and dairy pricessing | Jyoti Jawla, Vikram R, Geeta Pipaliya, Ashutosh Fular, Apeksha Jangir, Gauri jairath, Sagar Chand, Suman Talukder, Devandra Kumar, Tandir Ahmad, Ashim Kumar Biswas, Prince Devadason, Geeta Chauhan and Arup Ratan Sen |
2024 | 6 | 6 | 40 - 49 | ||
| Millet proteins: A sustainable solution for future food security | Ridhi Pandey and Yogesh Khetra |
2024 | 6 | 6 | 50 - 56 | ||
| The interplay between food digestibility and microbial diversity in the human gut | B Navya, AA Joshi and RB Kshirsagar |
2024 | 6 | 6 | 57 - 72 | ||
| Applications of ultrasound in food processing | Anjaly M G, Rajesh G K, Sneha M and Prince M V |
2023 | 5 | 1 | 26 - 36 | ||
| Diabetics and consumption of rice: A challenge fixed | M K Bhashyam, Harish Rao, Shankara Murthy and Raja Rao |
2023 | 5 | 1 | 37 - 39 | ||
| Regulations and quality management systems for food processing in India | Manju G, Ramesh V, and Thammaiah N D |
2023 | 5 | 1 | 41 - 48 | ||
| Usage of Synthetic food colours with special reference to Indian regulations | Abhay Pandey, Richa Singh, Rajan Sharma, Kamal Gandhi |
2023 | 5 | 1 | 49 - 58 | ||
| Spice routes and trade | Sachin A J, Karthik Nayaka V S, Prashant Kalal, Vijay Rakesh Reddy S |
2023 | 5 | 1 | 59 - 65 | ||
| Application of ozone in food industry | Syama M A, Geo Thomas and Grace A Thachil |
2023 | 5 | 1 | 66 - 72 | ||
| Food Irradiation: An effective technology for food safety and preservation | Himanshu Suryawanshi, Sadawarte S K, Kshirsagar R B and Pawar V S |
2023 | 5 | 2 | 19 - 36 | ||
| Internet-of-Things deployment in the food sector: A promising perspective | Harsh Dadhaneeya, Prabhat K Nema, Vinkel Kumar Arora |
2023 | 5 | 2 | 37 - 43 | ||
| Rapid test kits for food quality and safety assessment and their availability | Wadikar D D, Atul Kumar, C R Vasudish, D K Yadav and A D Semwal |
2023 | 5 | 2 | 44 - 66 | ||
| Methods for quality control and quality assurance of basmati rice: Challenges before India | M K Bhashyam |
2023 | 5 | 2 | 67 - 72 | ||
| Microencapsulation of lactic acid bacteria for dairy and food application | Reshad Majumder, Nishu Saini, Shalini S V, Basavaprabhu H N |
2023 | 5 | 3 | 14 - 21 | ||
| Adopting and promoting circular economy practices for sustainable food supply chain | Pranay Banerjee |
2023 | 5 | 3 | 22 - 24 | ||
| Potentials of kokum (Garcinia indica) - An underutilized Indian fruit as a functional food | Anandu Chandra Khanashyam and Mathala Juliet Gupta |
2023 | 5 | 3 | 25 - 38 | ||
| Nutritional and nutraceutical profiles of Withania coagulans: A potent Indian cheese-maker in the da | Saloni, Urvashi Vikranta, Dinesh Chandra Rai and Raj Kumar Duary |
2023 | 5 | 3 | 39 - 46 | ||
| Augmented Reality (AR) in dairy industry - Future prospects | Dharani Muthusamy, Neha Naijo and Manoharan AP |
2023 | 5 | 3 | 47 - 54 | ||
| Stevia (Steviol glycosides): A Thorough exploration of a natural food additive | Vaibhav Jadhav, A A Joshi and R B Kshirsagar |
2023 | 5 | 3 | 55 - 72 | ||
| Health benefits of beetroot - A review | Bhavana P, Manjunatha S S, Sathyam Patel, Chauhan O P and Semwal A D |
2023 | 5 | 4 & 5 | 17 - 27 | ||
| Novel food processing technologies | Khanyisile Maina Moyo, Kajol Batta, Rita Sharma and Tirth Tandel |
2023 | 5 | 4 & 5 | 28 - 28 | ||
| Enhancing food texture and quality: The role of CMC as a versatile additive nd impact in health | Shital Chavanke and Anuprita Joshi |
2023 | 5 | 4 & 5 | 39 - 46 | ||
| Science and technology of rice matters more in the 21st century | M K Bhashyam and Sara Kutty T K |
2023 | 5 | 4 & 5 | 47 - 60 | ||
| Internet of Things (IoT) for food quality evaluation: Transforming the food industry | Sandhya Devi A, Hikhmathunnisa Sultan Noordeen and Ishita Auddy |
2023 | 5 | 4 & 5 | 97 - 107 | ||
| Understanding the role of food colourants in your diet | Aishwarya Mujmulem A A Joshi and S K Sadawarte |
2023 | 5 | 4 & 5 | 108 - 116 | ||
| Challenges and opportunities in production and commercialization of probiotics | Anupriya Sharma and Prakash M Halami |
2023 | 5 | 6 | 14 - 25 | ||
| The carrageenan controversy: Separating fact from fiction | Aboli R Bhatlawande, Anuprita A Joshi and Pravin U Ghatage |
2023 | 5 | 6 | 26 - 37 | ||
| Clean label: An emerging trend in the food industry | Shreya Panwar, Chander Mohan, Swati Sharma and Ritu Sindhu |
2023 | 5 | 6 | 93 - 98 | ||
| Candied, crystallized and glazed fruits: Preservation methods, FSSAI regulations and challenges | Saran V and R Jagan Mohan |
2023 | 5 | 6 | 99 - 104 | ||
| Empowering the Food Insdustry Supply Chain Management Systems: An era of Covid-19 | P Mariadon Shanlang Pathaw |
2022 | 4 | 1 | 17 - 20 | ||
| The Rising Indian Dairy | Simran Kaur Arora |
2022 | 4 | 1 | 21 - 24 | ||
| Osmotic dehydration of food commodities: A food preservation technique | Rashmi, Sheffali Chauhan and Anil Kumar Verma |
2022 | 4 | 1 | 25 - 32 | ||
| Consumer perception towards edible flower and safety issues | Rahul Yadav and Roji Waghmare |
2022 | 4 | 1 | 33 - 44 | ||
| Freeze dried foods - An overview on status and its applications in various platforms | Aisha Tabassum, Shiby Varghese and Sajeevkumar |
2022 | 4 | 1 | 41 - 51 | ||
| Ozone: Generation and applications in the food industry | Harshitha C.G., Rajan Sharma, Kamal Gandhi and Raghu H.V. |
2022 | 4 | 1 | 52 - 60 | ||
| Biosurfactants and its application in the food industry | H.T. Mouafo and D. Somashekar |
2022 | 4 | 1 | 61 - 69 | ||
| Efficacy of Onion and Garlic as antimicrobial compounds - A review | P. Irene Vethamoni and T. Glory Thanushya |
2022 | 4 | 2 | 9 - 18 | ||
| Characteristics of Prebiotics: Galacto-Oligosaccharides (GOS) & Fructo-Oilgosaccharides (FOS): A rev | M. Dharani and Dr. A. Karthiayani |
2022 | 4 | 2 | 19 - 29 | ||
| Fermented soybean (Sukni) preparation of Sartangtride of West Kameng, Arunachal Pradesh, India - an | Duyi Samyor |
2022 | 4 | 2 | 30 - 41 | ||
| Molecular gastronomy in seafood | Likitha Viswanathan, Suryapraba Vijayamuthu and Muralidharan Nagarajan |
2022 | 4 | 2 | 42 - 49 | ||
| Ultrasound treatment: A novel processing technique to alter functional properties of eggs | Kamini Sharma, Heena Sharma, Ashish Kumar Singh, Gaurav Kr Deshwal and Priyanka Singh Rao |
2022 | 4 | 2 | 50 - 59 | ||
| Emerging technologies and recent advancements for improving food quality and safety | Subhashini S, Srisowmeya G, Nivedita V and Nandhini Devi G |
2022 | 4 | 2 | 60 - 69 | ||
| Bio-preservation: Another step closer to a healthier life | Kiriti Aaradhana S, Vignesh S, Chidanand DV and Baskaran N |
2022 | 4 | 3 | 17 - 27 | ||
| Food safety policies and legislations: How well are the ACTs acting? | Anirudh Gururaj Payil, Kounaina Khan and Farhan Zameer |
2022 | 4 | 3 | 28 - 42 | ||
| Revolutionary food - Meat analog | R. Keerthana Priya, R. Dakshayani and R. Jagan Mohan |
2022 | 4 | 3 | 43 - 48 | ||
| Espresso coffee: A review of factors affecting its quality | Sharon Jocob, A. Sobhana, Meagle Joseph P. and K.B. Sheela |
2022 | 4 | 3 | 49 - 58 | ||
| Antibiotic resistance nexus with food environs: An upcomning threat to food safety | P. Jenifer, K. Srinivasan, N. Baskaran and S. Vignesh |
2022 | 4 | 3 | 59 - 71 | ||
| Future of Food Industry: An insight into the changing trends | Maya Raman |
2022 | 4 | 4 | 10 - 13 | ||
| Extraction of organic solvents by ultrasound technique | M. Subhashini and R. Meenatchi |
2022 | 4 | 4 | 14 - 19 | ||
| Food and nutraceutical value of Tuna eyeball | Elavarasan K., Mohan C.D. and Karthikeyan M |
2022 | 4 | 4 | 20 - 25 | ||
| Biofilms in food industry - Interactions and control measures | R. Thomas, D. Bharadwaj S, Singha and A. Kumar |
2022 | 4 | 4 | 26 - 39 | ||
| Tungtap - A traditional ethnic fermanted fish product of Meghalaya, Northest India | Suchitra Keisham, Soibam Ngasotter, Robisini Akoijam and Prashant Pandharinath Said |
2022 | 4 | 4 | 40 - 45 | ||
| Post Covid globalization prospects of health befitting sub Himalayan minor fruits from Northeast Ind | Bandita Bagchi Banerjee, Vikas Kumar and Sandeep Janghu |
2022 | 4 | 4 | 46 - 57 | ||
| Comparisons of baking and frying effects in food | Akash Deep Shukla, Madhuri Tiwari, Sonam Kumari, SK Aktar Hossain, Anu Kumari, K. Jayaraj Rao and B.K. Bharti |
2022 | 4 | 4 | 58 - 69 | ||
| Role of big data in transforming the food industry | Ajaydeep Singh Bedi, Kamaljit Kaur and Amarjeet Kaur |
2022 | 4 | 5 | 9 - 15 | ||
| Ozone washing for pesticide removal from fresh commodities | Anugraha E.K., Vithu P. and Sudheer K.P |
2022 | 4 | 5 | 16 - 23 | ||
| Onion solid waste for food packaging application | Thivya. P and Sinija. V.R |
2022 | 4 | 5 | 24- 30 | ||
| Dingkio: A traditional dried meat product of Nyishi tribe of Arunachal Pradesh | Charu Solung and Duyi Samyor |
2022 | 4 | 5 | 31 - 35 | ||
| Conjugated Linoleic Acid: A concise review on components and functions | Kuldeep Dudi, Anju Boora Kahtkar, Narender Kumar Chandala, Kekha Chawla and Sunil Kumar Khatkar |
2022 | 4 | 5 | 36 - 47 | ||
| Blockchain: A futuristic technology for Food Traceability | Supta Sarkar and T. Supraja |
2022 | 4 | 5 | 48 - 52 | ||
| The Behavior of Dairy Consumers in Short Food Supply Chains during COVID-19 Pandemic in India | K.S. Kanna and R. Amudha |
2022 | 4 | 5 | 53 - 62 | ||
| Extraction of oil from oilseeds by cold pressing: A review | Sangram S. Wandhekar, V.S. Pawar, S.T. Shinde and P.S. Gangakhedkar |
2022 | 4 | 5 | 63 - 69 | ||
| Concerns around food safety & toxicology - An insight | Nilesh Amritkar |
2022 | 4 | 6 | 9 - 12 | ||
| Ayurvedic food need of the hour | Prabodh S Halde, S. Deotale, Anjali Boite and U Annapure |
2022 | 4 | 6 | 13 - 17 | ||
| A watershed moment in trading of basmati rice | M.K. Bhashyam |
2022 | 4 | 6 | 18 - 22 | ||
| COVID-19 impact on food processing and food security | Jyotismita Konwar, Nupam Kumar Palit and Manashi Das Purkayastha |
2022 | 4 | 6 | 23 - 44 | ||
| Promising perspectives of novel processing approaches in millet | Pravitha M and Ajesh Kumar V |
2022 | 4 | 6 | 45 - 52 | ||
| Charoli (Buchanania lanza) : A boom for tribal economy | Praween Nishad, Rajesh Kumar Nail and Shadanan Patel |
2022 | 4 | 6 | 53 - 58 | ||
| Bovine colostrum: An emerging nutraceutical | Akshaya Ramani, Rakendhu Saji, Kamal Gandhi, Raman Seth and Rajan Sharma |
2022 | 4 | 6 | 59 - 68 | ||
| Indian Food Processing in Light of COVID-19 | Dr. Prabodh Halde |
2021 | 3 | 1 | 7 - 11 | ||
| Startup Ecosystem and Agribusiness Incubation | Binuja Thomas, Sreelakshmi K Unni and K.P. Sudheer |
2021 | 3 | 1 | 12 - 19 | ||
| IIFPT's Onion Mission Programme | C. Anandharamakrishnan |
2021 | 3 | 1 | 20 - 28 | ||
| Entrepreneurship Opportunities in Nutri-Cereal Processing Sector | S Balasubramanian, Sudir Kumar Chakraborty, Nachiket Kotwaliwale, Adinath Kate and Dawn CP Ambrose |
2021 | 3 | 1 | 29 - 38 | ||
| Dairy Farmer to Entrepreneur: Capturing Value by Processing and Value Addition | P. Sudheer Babu and S.R. Shyam Sooraj |
2021 | 3 | 1 | 39 - 43 | ||
| Scope of Entrpreneurship in Indian Meat Sector | Prof. Dr. J. Abraham |
2021 | 3 | 1 | 44 - 50 | ||
| Financial Literacy: The Recipe for Entrepreneurial Success | Dr. Vimal Pant |
2021 | 3 | 1 | 51 - 56 | ||
| Diversification of Coconut Based Products in India | Dr. Prabodh Halde and Nidhi Agarwal |
2021 | 3 | 1 | 57 - 62 | ||
| Business Incubation Initiatives in Indian Fisheries Post Harvest Sector | George Ninan, Ravishankar C.N, Manoj P Samuel |
2021 | 3 | 1 | 63 - 96 | ||
| Food safety risk communication - Strategies for FBOs | R Thomas, M. Saikia, S. Singha, R. Kalita, Z. Baruah and N. Saharia |
2021 | 3 | 2 | 7 - 20 | ||
| WHO & FAO recommendations to ensure food safety in food businesses during COVID - 2019 | Aparna Kuna and A. Poshadri |
2021 | 3 | 2 | 21 - 24 | ||
| Blockchain technology: Implications for food safety management through traceability solutions | S.V. Desai and V.S. Hombalimath |
2021 | 3 | 2 | 25 - 30 | ||
| Food safety and COVID 19: International and national guidance | Seema Shukla |
2021 | 3 | 2 | 31 - 36 | ||
| Metagenomics for Precision in Food Safety & Quality Control | Chinmayee Deulgaonkar |
2021 | 3 | 2 | 37 - 40 | ||
| Microbioligical environmental monitoring in food processing | Manju G and Santosh K. Mishra |
2021 | 3 | 2 | 41 - 51 | ||
| Comparative analysis of food regulatory frameworks for Probiotics in Asian Countries | Dr. Jasvir Singh |
2021 | 3 | 2 | 53 - 61 | ||
| Understanding food allergens and it's management in food industry | Dr. Anirudha Chhonkar |
2021 | 3 | 2 | 62 - 67 | ||
| A review on physicochemical Properties of edible Oil: Before and after frying | Dr. Kakali Bandyopadhyay and Shairee Ganguly |
2021 | 3 | 3 | 11 - 16 | ||
| Challenges and Opportunities in Oil Palm cultivation in India | Nasim Ali |
2021 | 3 | 3 | 17 - 23 | ||
| Sources, Production and Application of Industrially Important Lipases: A Review | Dr. Anamika Ghatak |
2021 | 3 | 3 | 24 - 33 | ||
| Vegetable Oil Refining & By-Products Processing Technologies: Now & Next | Rohit A. Bangera |
2021 | 3 | 3 | 34 - 53 | ||
| Biodiesel: Opportunity and Challenges in India | Mahesh Kulkarni |
2021 | 3 | 3 | 25 - 60 | ||
| Fortification of Oil with Carotenoids | Dedasmita Dutta and Debjani Dutta |
2021 | 3 | 3 | 61 - 67 | ||
| Potential Uses, Applications and Benefits of Palm Neera | Anjali Sharma, Murlidhar Meghwal and Amit Kumar Jain |
2021 | 3 | 4 | 7 - 15 | ||
| Cacao from Mesoamerica Revolutionized the world through chocolates and health products | Pillai K.P.R |
2021 | 3 | 4 | 16 - 23 | ||
| Current status of 1-methylclopene (1-MCP) use in postharvest management of apple | Vijay Paul and Rakesh Pandey |
2021 | 3 | 4 | 24 - 38 | ||
| Electrospinning of biopolymers and synthetic polymers - concepts and applications in food industry | Deepa Saini, SK Sharma, Taru Negi and Anil Kumar |
2021 | 3 | 4 | 39 - 48 | ||
| Electrospinning of biopolymers and synthetic polymers - concepts and applications in food industry | Deepa Saini, SK Sharma, Taru Negi and Anil Kumar |
2021 | 3 | 4 | 39 - 48 | ||
| Health benefits of Cheddar cheese | Supriya Das, Chandrakanta Sen, Mahasweta Bhattacharyya and Pinaki Ranjan Ray |
2021 | 3 | 4 | 49 - 58 | ||
| Cold Plasma - Novel method of Food Preservation: A Review | Shubhendra Singh, Anil Kumar Chauhan and Rajeev Ranjan |
2021 | 3 | 4 | 59 - 69 | ||
| Microplastics in sea on the rise: A concern for humans? | R. Vijay, Arunkumar Anandharaj, Ashish Rawson, N. Baskaran and S. Vignesh |
2021 | 3 | 5 | 17 - 22 | ||
| Nutraceutical potential of seaweeds | Suresh PV |
2021 | 3 | 5 | 23 - 37 | ||
| Promising Prospects of robotics in the food industry: A Review | Amala Tony and Jenny Ann John |
2021 | 3 | 5 | 38 - 50 | ||
| Imaging techniques for food quality analysis: A Review | Jazim Salim, Anita Mary Sunil, Shyma C.S, Vithu P, Jayasree Joshi.T, Asha Ashok and Rejeesh R |
2021 | 3 | 5 | 51 - 62 | ||
| 3D food printing for precicion nutrition: The process, parameters and prospects | Vithu P and Sudheer K P |
2021 | 3 | 5 | 63 - 69 | ||
| An Overview on Indian Traditional Sweet | Rai Singhvi, Sachin K Sonawane, Ashish Dabade and Pravin R Bhushette |
2021 | 3 | 6 | 7 - 19 | ||
| Purple potato and its health benefits | Milan Kumar Lal, Satish Kumar Luthar, Vijay Paul, Madan Pal Singh, Pinky Raigond, Brajesh Singh and Rakesh Pandy |
2021 | 3 | 6 | 20 - 29 | ||
| Monkey Jackfruit (Artocarpus lakoocha Roxd.): The Lesser-Known Fruit | Surabhi Pandey and Amrita Poonia |
2021 | 3 | 6 | 30 - 37 | ||
| Ancient Grains - The reintroduced siurce of nutrients | Smriti Rajiv Pillai and Akash Pare |
2021 | 3 | 6 | 38 - 51 | ||
| Meat Analogue: The Vegetable Meat - A review | Karishma Sebastian, Meahle Joseph. P., Saji Gomes and K.B. Sheela |
2021 | 3 | 6 | 52 - 60 | ||
| Dietary polyphenols and intestinal microbial colonization | Thirumdas Rohit, Srilatha P and Anjineyulu Kothakota K |
2021 | 3 | 6 | 61 - 68 | ||
| Effect of various drying methods on vitamin C, calcium, fiber, antioxidant activity and colour of fr | Swapnali S. Bhole, Pallavi. A. Satao and Dr. Deepak. T. Bornare |
2020 | 2 | 1 | 11 - 20 | ||
| Health benefits and the need for processing Mushrooms: A review | Vidyashree M R and Vijayalakshmi M R |
2020 | 2 | 1 | 21 - 32 | ||
| Repurposing of Banana Pseudostem as a Nutritional Food Product: Prospets and Challenges | Anjali Patil, Vaishali Wankhade, Deepak T. Bronare and Vikrant R. Patil |
2020 | 2 | 1 | 33 - 49 | ||
| Functional beverages: Fruitful Secor of Fruit and Vegetable Processing Industry | Rigzen Tsewang, Pushpa Chethan Kumar, Ranjitha K and H S Oberoi |
2020 | 2 | 1 | 50 - 67 | ||
| Availabilty of safe food among school children in india | Pradip Chakraborthy |
2020 | 2 | 2 | 6 - 9 | ||
| Dietary spices possesing immunomodulatory potential | K. Srinivasan |
2020 | 2 | 2 | 10 - 23 | ||
| Health and immunity boosting pro[erties of avocado and its processing in India - A COVID- 19 perspec | Shiby Varghese and K. Jayathilakan |
2020 | 2 | 2 | 24 - 32 | ||
| Importance of food in building immunity | Eshani Bhaumik Barui |
2020 | 2 | 2 | 33 - 45 | ||
| Immuno-Modulatory Properties of Triphala - A Combination of Three Dried Fruits | K R Anilakumar and A D Semwal |
2020 | 2 | 2 | 46 - 59 | ||
| Microbial safety of foods | Renu Agrawal |
2020 | 2 | 2 | 60 - 69 | ||
| Kakung: A traditional flatten cornsnack of Arunachala Pradesh | Duyi Samyor, Ajitabh Bora and Sanjai K. Dwivedi |
2020 | 2 | 2 | 18 - 20 | ||
| A Review: Extraction and stability methods of anthocyanin pigment from fruit and vegetble and its wa | Patole Mrudula A, Jadhav Dipak A, and Bornare Deepak T |
2020 | 2 | 3 | 21 - 35 | ||
| Recent applications of computer aided design (CAD) in food processing | Pravin Kumbhar, Jyoti Singh, Prasad Rasane, Jay Hemke, Sawinder Kaur, Indu Rai, Damanpreet Kaur, Kajal Dhawan Ashwani Kumar |
2020 | 2 | 3 | 36 - 45 | ||
| An Overview of soft computation in food sectors - Current status and future scope | Smriti Rajiv Pillai, Jaybhay Bhalchandra and Akash Pare |
2020 | 2 | 3 | 46 - 54 | ||
| Application of electrospinning techniques in food industry - A review | Kiran Thampan, Ganga U, Bronsky Thomas, Jayasree Joshi. T and Asha Ashok |
2020 | 2 | 3 | 55 - 68 | ||
| The 'New Normal' an Upcoming Trend of Food Industry post COVID 19 | Sonika Pandey and Devarshi Upadyay |
2020 | 2 | 4 | 7 - 10 | ||
| Spotlighting Soybeans in Food: Diet and health promoting characteristics | Bhukya Jithender, Nickhil C and Lalan K. Sinha |
2020 | 2 | 4 | 11 - 19 | ||
| L-theanine: Structural, functional and analytical portrayal | Ratnadeep R Koyale, Sachin K Sonawane and Sonal Patil |
2020 | 2 | 4 | 20 - 33 | ||
| Microwave heating and its application in food industry | Pinki Saini, Unaiza Iqbal and Mazai Ahmed |
2020 | 2 | 4 | 34 - 47 | ||
| Complementary feeding in infants and its importance - A review | K.V. Anathakumar |
2020 | 2 | 4 | 48 - 61 | ||
| Utilization of eggshell in food system as an altenative source of Calcium | Shyam Dave, Sonal Patil and Sachin K Sonawane |
2020 | 2 | 4 | 62 - 69 | ||
| Pulsed light technology for food preservation: A novel approach | Pinki Saini, Unaiza Iqbal and Mazia Ahamed |
2020 | 2 | 5 | 6 - 16 | ||
| Fruit juice preservation using UV irradiation: A novel approach for fruit juice insudtries | Arun Kumar Gupta, Parismita Koch, Abhinay Shashank |
2020 | 2 | 5 | 17 - 27 | ||
| Irradiation - A Novel food preservation technique | Amit Kumar Juneja, Ammu V.K, Ditty Maria Dominic and Dharinkumar Bharatkumar Jayswal |
2020 | 2 | 5 | 28 - 32 | ||
| Ultrasoun processing of foods - An overview | Apoorva Sharma, Prerna Nath and S.J. Kale |
2020 | 2 | 5 | 33 - 43 | ||
| Potential applications of ultrasound in food processing | Radha Kushwaha, Vinti Singh, Vinita Puranik, Seeratpreet Kaur and Devinder Kaur |
2020 | 2 | 5 | 44 - 57 | ||
| Application of high pressure processing in seafood | J. Ginson and J. Bindu |
2020 | 2 | 5 | 58 - 69 | ||
| Safety of food and food workers in Covid - 19 pandemic | Pradip Chakraborty |
2020 | 2 | 6 | 6 - 10 | ||
| Honey - Tha Liquid Gold | D. Janani and R. Meenatchi |
2020 | 2 | 6 | 11 - 16 | ||
| Aptamer based biosensors in food processing sectors | Buvanasri Manikandan, Ishita Auddy and Dr. S. Shanmugasundaram |
2020 | 2 | 6 | 17 - 25 | ||
| Era of healthy processing of fruits and vegetables: Emerging new products - a review | Aakriti Kapoor, Swati Kapoor and Poonam Aggarwal |
2020 | 2 | 6 | 26 - 34 | ||
| Adding value to cassava family farming through fermented cassava foods | Johanna Aristizabal and Shreekant Sharma |
2020 | 2 | 6 | 35 - 48 | ||
| Fruits against diseases - a review | Sahana Ghosh and Prasenjit Das |
2020 | 2 | 6 | 49 - 62 | ||
| Food sector dynamics amid Covid-19 pandemic | Shikha Pandhi, Arvind Kumar and Akansha Gupta |
2020 | 2 | 6 | 63 - 66 | ||
| Microbiological safety of dairy products | Deepak Mital |
2020 | 2 | 6 | 67 - 71 | ||
| Microorganism”: Promising Source of Natural Colors | Prerna Nath1*, S. J. Kale1and Apoorva Sharma2 |
2019 | 38 | 1 | 13-22 | ||
| Mahua (Madhucaindica): A boon for tribal economy | Alok Mishra, Amrita Poonia* |
2019 | 38 | 1 | 23-28 | ||
| Value added food products from Flacourtia jangomas (Lour.) Raeusch | Pinchu Elizabath Thomas & Biju Dharmapalan* |
2019 | 38 | 1 | 29-37 | ||
| Waste to Wealth: Potential of Rice Bran Wax as Edible coating | Panoth Abhirami1, Lavanya D2, Mohan G Naik3, Venkatachalapathy N* |
2019 | 38 | 1 | 38-43 | ||
| Biomarkers of Fermented Food Intake: Overview and Future Impact - An update | Lakshmi Praba Kalyanaraman1, Arunkumar Elumalai1, Akash Pare1* |
2019 | 38 | 1 | 44-54 | ||
| Radiofrequency Applications in Food Processing | Vanivijay*, AK Pandey, OP Chauhan, PE Patki and AD Semwal |
2019 | 1 | 2 | 19-27 | ||
| Edible Packaging - A Promising Innovative Technology for Plastic Problems - A Review | K. S. Girkar*a and I. S. Udachana |
2019 | 1 | 2 | 28-36 | ||
| Overview of Packaging in Fish Preservation | Sumit Kumar Verma1, Karunanithi Masila n*2, Neeraj Pathak3 |
2019 | 1 | 2 | 37-50 | ||
| Herbal Drinks- A Recent Overview | *Akanksha Jain, Rakesh Gehlot and Abhishek Jain |
2019 | 1 | 2 | 51-57 | ||
| Applications of Vacuum Impregnation in Food Industry | Ashitha G N†, Prince M V†, and Sudheer, K. P* |
2019 | 1 | 2 | 58-65 | ||
| Aqua Processing: Technology & Engineering of Potable Water | Dev Kumar Yadav, Rashmi M, *GK Sharma, and AD Semwal |
2019 | 1 | 3 | 14-27 | ||
| Plasma Activated Water (PAW) – Potential Applications in Food Processing | Vidhi Guptaa, R. Mahendrana* |
2019 | 1 | 3 | 28-34 | ||
| Application of Ohmic Heating for Preservation of Fruit Juices - A Review | C. N. Joshi*a, I. S. Udachana |
2019 | 1 | 3 | 34-47 | ||
| Popcorn manufacturing as emerging business for micro entrepreneurs | Dr B R Premi & Dr Sohan Premi |
2019 | 1 | 3 | 48-55 | ||
| ACIDULANTS IN FOODS: an overview with recent trends | Khan MA*, Mahesh C, Wadikar DD, Sharma GK and Semwal AD |
2019 | 1 | 3 | 56-65 | ||
| Food Start-up in India- Opportunities and Challenges | Dr. Prabodh S Halde |
2019 | 1 | 3 | 7-13 | ||
| Food Fraud - An Emerging Dimension in Food Safety | Vanivijay, AK Pandey, OP Chauhan*, PE Patki and AD Semwal |
2019 | 1 | 4 | 11-21 | ||
| Honey Processing and Machinery: A Profitable Venture | Md. Shafiq Alam, Surekha Bhatia and M Arora |
2019 | 1 | 4 | 22-31 | ||
| FSMA AND ITS IMPACT ON INDIAN FLAVOUR INDUSTRY | Uday Naik |
2019 | 1 | 4 | 32-35 | ||
| "Application of Plant Extracts in Ready-To-Eat Meat Products: A Review" | Manish Tiwari, H. Pandey*, Nilesh Sardar, R. F. Sutar and R. V. Prasad |
2019 | 1 | 4 | 36-47 | ||
| Biopreservation of DairyProducts using Bacteriocins | Chandrakanta Sen and Pinaki Ranjan Ray |
2019 | 1 | 4 | 48-57 | ||
| Pulse By-Products: Waste to Wealth Approach | Muskaan Gupta and Deepika Goswami |
2019 | 1 | 4 | 58-68 | ||
| Traceability - An important aspect in Seafood Trade | *Rehana Raj, Sreelakshmi K.R., Sarika K. Asok Kumar K. |
2019 | 1 | 5 | 14-21 | ||
| Fruit Peel Utilization in Food Packaging | Mrunali Shinde, Sachin K Sonawane and Sonal Patil |
2019 | 1 | 5 | 22-27 | ||
| Electrospinning: Technology for Encapsulation of Bioactive Compounds | Saurabh Kadyan, Gaurav KR Deshwal, Ashish Kumar Singh and Narender Raju Panjagari |
2019 | 1 | 5 | 28-38 | ||
| Overview Of Packaging In Food Preservation | Sumit Kumar Verma1, S. M. Zofair1, KarunanithiMasilan * 2, Neeraj Pathak3 |
2019 | 1 | 5 | 38-52 | ||
| Nixtamalization and its applicability for the processing of food grainsparticularly maize | Supriya Pandey, Rakesh Ghosh, Roji Waghmare |
2019 | 1 | 5 | 53-57 | ||
| Mood and Food: A Healthy Cure | Samiksha Sharma and Vinod Beniwal |
2019 | 1 | 5 | 58-68 | ||
| Status of rice puffing industry in Davanagere | Srinivas. A |
2019 | 1 | 5 | 9-13 | ||
| Harvesting honey from rocky mountains and indigenius product development in shertukpen tribe of Arun | Duyi Samyor, Ajitabh Bora and S.K. Dwivwdi |
2019 | 1 | 6 | 10-13 | ||
| Eggshell Valorization: Applications in Food Processing Industry | Alok Mishra and Amrita Poonia |
2019 | 1 | 6 | 14 - 23 | ||
| Digital Transformation in the F&B: Future Fast Forward | Arijit Guha Mazumder |
2019 | 1 | 6 | 24 -27 | ||
| Formulation of nutritional food products by utilizing Indian paneer whey | Samlesh Kumari and Rekha Rani |
2019 | 1 | 6 | 28 - 36 | ||
| Nanotechnology in Food Applications - A Review | Srisowmeya G, Anantha Janani V S, Chakravarthy M and Nandhini Devi G |
2019 | 1 | 6 | 37 - 48 | ||
| A Review: Studies on extraction of essential oil from selected spices and their bebefits | Bhale Ketki A, Satao Pallavi A and Bornare Deepak |
2019 | 1 | 6 | 49 - 56 | ||
| Agro-Processing Centre (APC) for Upliftment of Rural Economy | Mousumi Sabat, Pramod S. Shelake and Vinayak Fasake |
2019 | 1 | 6 | 57 - 63 | ||
| Technologies for Development of Home Meal Replacement (HMR) | Kumar, R*, Vijayalakshmi, S, Gokul Shinde and S.Nadanasabapathi. |
2018 | 37 | 1 | 8-14 | ||
| Low cost Farm Processing Equipments- a Boon for boosting Rural Economy | Dr Pal Murugan M, Dr A D Semwal, Dr G K Sharma |
2018 | 37 | 115-25 | |||
| Food Microstructure: An Instrumental Journey Into Food Interior | Rejaul Hoque Bepary, *Wadikar D.D., Semwal A.D. and Sharma G.K. |
2018 | 37 | 1 | 26-37 | ||
| Entrepreneurial Opportunities in Banana Processing | K.P Sudheer Saranya S & Ravindra Naik* |
2018 | 37 | 1 | 38-43 | ||
| Honey - reinvented | Jangir J*, Apramita Devi and Anu Appaiah, K A |
2018 | 37 | 1 | 44-52 | ||
| Potential Bioactive Components and Functional Foods: Novel Approach towards Disease Management | Mamta Thakur1* and Vikas Nanda1 |
2018 | 37 | 2 | 8-14 | ||
| An integrated approach of process modeling, kinetics and its parameters on osmotic dehydration of fr | Satao P A |
2018 | 37 | 2 | 15-25 | ||
| PROCESSING, PRESERVATION OF BROCCOLI: AN INTEGRATED APPROACH | Bagul H. P1 & Karadbhajne S. V2 |
2018 | 37 | 2 | 26-37 | ||
| Vacuum Frying Technology For Snack Foods | Ranasalva N* & Dr.K.P.Sudheer† |
2018 | 37 | 2 | 38-52 | ||
| Nutritional aspects of pseudocereals –A Review | Neha Negi, A. Padmashree, D.D. Wadikar, A.D. Semwal and G.K. Sharma* |
2018 | 37 | 3 | 15-31 | ||
| MICROWAVE HEATING OF FOODS | Pradip Kumar Roy1, Amit Kumar Barman2 and Subhajit Ray3 |
2018 | 37 | 3 | 32-35 | ||
| Impact of A1 and A2 milk on human health | Sonia Mor, Savita Devi, Kamal Gandhi, Navdeep Nain, Sumit Arora |
2018 | 37 | 3 | 36-39 | ||
| Functionality of proteins and its interventions in food | Prashant Sahni*, Baljit Singh and Savita Sharma |
2018 | 37 | 3 | 40-52 | ||
| Caffeine: Effects On Human Health | Neha Pathak * and Anita Kochhar |
2018 | 37 | 4 | 15-32 | ||
| Current Scenario and Prospects of Nutraceuticals | Vishal Kumbhar, Manish Kumar Chatli and Sandeep Rindhe |
2018 | 37 | 4 | 32-35 | ||
| 50 Years of Food Irradiation in India: A Safe and Eco-friendly Technology that Remains Underutilized | Arun Sharma |
2018 | 37 | 4 | 36-39 | ||
| Cocoa shell: A byproduct with food industry potential | Prof.Deepti N.Chaudhari1, Amir Shaikh2 |
2018 | 37 | 4 | 40-43 | ||
| Effective Utilization of Cold Storage Space Demands for More Multi-Chamber Cold Stores and increased | Vijay Paul*1, R. Ezekiel2 and Rakesh Pandey3 |
2018 | 37 | 4 | 44-52 | ||
| Bioethanol Production from food waste by emerging applications | P. Mariadon S Pathaw1*, Chinglen Leishangthem2, Joydev Roy3 |
2018 | 37 | 5 | 9-15 | ||
| Ultrasound: The future of Dairy Industry | Sonika Pandey* and Amrita Poonia |
2018 | 37 | 5 | 16-23 | ||
| Milk derived bioactive peptides: Importance in Health | Syed Mansha Rafiq* and S. K. Kanawjia |
2018 | 37 | 5 | 24-29 | ||
| Value addition of garlic by processing | Kalyani Gorrepati1*, Yogesh S Bhagat1 and Vijay Mahajan1 |
2018 | 37 | 5 | 30-35 | ||
| Role Of Information Technology In Food Industry | Ritika Birla, N. S. Jagtap, O.P. Malav*, M.K. Chatli, Nitin Mehta, Pavan Kumar and R.V. Wagh |
2018 | 37 | 5 | 36-43 | ||
| Nutritional Health Benefits and Novel Food Applications of Morinda Citrifolia- a review | Ashishkumar Darji a, Arya S.S*a |
2018 | 37 | 5 | 44-52 | ||
| Hi-Fibre Food - Current scenario in Indian Market | Prachi Gupta Lad1, DD Wadikar2 |
2018 | 37 | 6 | 9-14 | ||
| The Enigma of Omega Fatty Acids | Surjit Kumar Saha |
2018 | 37 | 6 | 15-17 | ||
| Importance and value addition of Bael (Aegle marmelos) fruit | *Abhinay Shashank and Amrita Poonia |
2018 | 37 | 6 | 18-23 | ||
| "Bio-preservation: A Novel Method for Preservation of Meat and Meat Products" | KantaleRushikesh A. 1, Akhilesh K. Verma2,Pavan Kumar1, O.P.Malav1* and Nitin Mehta1 |
2018 | 37 | 6 | 24-30 | ||
| "Probiotic Foods for Military Applications: A Review" | Aisha Tabassum, Varghese K Shiby* and Mohan Chander Pandey |
2018 | 37 | 6 | 31-40 | ||
| "Application of High pressure Carbon Dioxide in Food Industry" | Ranganathan Kumar1*, Sulaxana Kumari Chauhan2, Vijayalakshmi Subramanian1 and Shanmugam.Nadanasabapathi1 |
2018 | 37 | 6 | 41-48 | ||
| "Energy Optimization in Seafood Processing Industries" | P. R. Amulya*, S. Murali, P. V. Alfiya, and Manoj P. Samuel |
2018 | 37 | 6 | 49-52 | ||
| Recent Advances in Dairy Processing: Principles and Applications | H. Lalawmpuii1, Geeta Chauhan2, Om Prakash Malav1*, A. Lalruatdiki1, Punya Shree H.N.1 |
2017 | 36 | 5 | 13-17 | ||
| Rice Processing-Potential Opportunities for Budding Entrepreneurs | Dr. Sudheer, K. P and Dr. Sankalpa, K. B |
2017 | 36 | 5 | 18-26 | ||
| Hydroponics : A soilless agriculture for food production | Sowmya R.S. and Annapure U.S |
2017 | 36 | 5 | 27-30 | ||
| Blockchain Technology: From Pilot to Reality through Farm to Fork Approach to ensure Food safety | Mr. Sachin Achintalwar |
2017 | 36 | 5 | 31-32 | ||
| Food Wastage In India: Concerns & solutions | Advait S.Deshpande, Kairavi D. Shinde (Dr Prabodh Halde sir Students) |
2017 | 36 | 5 | 33-35 | ||
| Dragon Fruit – A Natural Source of Food additive | Prasad Reddy |
2017 | 36 | 5 | 36-43 | ||
| Food Safety Market Surveillance-To Ensure Consumer Safety | Sohrab |
2017 | 36 | 5 | 44-52 | ||
| Refractance window Drying Technique: An Overview | Lavanya M N1, N. Venkatachalapathy2 |
2017 | 36 | 6 | 8-11 | ||
| Food safety measures: Street foods in India | S. Prajwal1, V.N. Vasudevan2, A. Irshad2, T. Sathu2. and S.R3. Nayankumar |
2017 | 36 | 6 | 12-16 | ||
| Ultrasonic Interventions in Food Drying | Ria Bhadra, Prabhat K Nema* and Vijay S Sharanagat |
2017 | 36 | 6 | 17-29 | ||
| """Fruit and Vegetable Wastes An Alternate Feed Stock for Alcohol Production.""" | Anu Appaiah, K.A |
2017 | 36 | 6 | 30-41 | ||
| Increase in Indian Farmer’s Income through Food Processing and Preservation | Simran Kaur Arora |
2017 | 36 | 6 | 42-50 | ||
| Humble Daal-Chawal | Akansha Dalmia |
2017 | 36 | 6 | 51-52 | ||
| Non-alcoholic beverages – Market potential and opportunities | K R Anilakumar? , C Rajendran and R K Sharma |
2017 | 35 | 4 | 15-21 | ||
| Power Ultrasound Assisted Drying for Fruits and Vegetables | Prasad Chavan1*, Manoj Kumar Mahawar1, Kirti Jalgaonkar1 |
2017 | 36 | 1 | 8-10 | ||
| EXTRUSION TECHNOLOGY AND EFFECT OF EXTRUSION PROCESS ON FOOD QUALITY PARAMETERS INVOLVING FORTIFICAT | Mukesh Belwal and H.W. Deshpande |
2017 | 36 | 1 | 11-21 | ||
| Ozonated Water for Surface Disinfection of Fruits and Vegetables | Gajanan Gundewadi1, Vijay Rakesh Reddy 2 and Bheemappa Besankoppa3 |
2017 | 36 | 1 | |||
| Resistant starch and some dietary fibers as an important component in food industry | Mudasir Yaqoob* Poonam Aggarwal |
2017 | 36 | 1 | |||
| Processing Technology for utilization of cashew Apple (Anacardium occidentale L) | Bhagirathi. L* and Asna Urooj** |
2017 | 36 | 1 | |||
| Guidelines for Reducing Acrylamide in Processed Potato Products | Vijay Paul* R. Ezekiel and Rakesh Pandey |
2017 | 36 | 1 | 35-41 | ||
| Cold Chain Requirement and Gap for Apple (Mallus Domestica Borkh) in India | Dr B R Premi & Dr Sohan Premi |
2017 | 36 | 1 | 42-49 | ||
| FDI in Food Processing Sector | Dr Prabodh S Halde and Prof.Uday Annapure |
2017 | 36 | 1 | 50-52 | ||
| FOODOMICS - A NEW ANALYTICAL TOOL | Payal Singh1, Rekha Rani*2, Bhopal Singh3, Chetan Dharaiya4 and Dilip Kumar Thompkinson5 |
2017 | 36 | 2 | 8-13 | ||
| “Kanji”: Probiotic Ready to Serve Functional Beverage | Prerna Nath* and S.J. Kale |
2017 | 36 | 2 | 14-18 | ||
| Chia Seeds (Salvia hispanica L.): An Accompaniment to Functional Foods | Divya Puri 1, Simran Kaur 2 and Upasana Yadav 3 |
2017 | 36 | 2 | 19-23 | ||
| Utilization Potentiality of Fruit and Vegetable pomace | Ramandeep Kaur, Swati Kapoor* and Savita Sharma |
2017 | 36 | 2 | 24-30 | ||
| Health benefits of dietary glucosinolates and its derived isothiocyanates | Rohit Thirumdas a*, Anjineyulu Kothakotab |
2017 | 36 | 2 | 31-36 | ||
| Health Benefits of a new seed Crop: chia | Neha Kharkwal and Amarjeet Kaur* |
2017 | 36 | 2 | 37-43 | ||
| OILSEEDS AS A VERSATILE FOOD INGREDIENT | Antima Gupta, Rajan Sharma, Savita Sharma, Baljit Singh |
2017 | 36 | 2 | 44-52 | ||
| Tofu: technological and nutritional potential | Anirban Dey1, Rasane Prasad1,2*, Sawinder Kaur1, Jyoti Singh1, M.D.Luwang1 |
2017 | 36 | 3 | 8-24 | ||
| Stevia: Nutritional and Herbal Properties of Natural Sweetener | Sonia Minhas1, Poonam Khanna2, Mona Duggal3 and Rekha Kaushik4 |
2017 | 36 | 3 | 25-28 | ||
| Food Business Incubators - a hub for convergence of Innovation and Technology | Sudheer K P*, Seema B R, Saranya S & Ranasalva N |
2017 | 36 | 3 | 29-35 | ||
| Skill Development Initiative – Food Industry Perspective | Ashwath Kumar K* and Aashitosh A Inamdar |
2017 | 36 | 3 | 36-46 | ||
| HOW TO STOP MISLEADING CLAIMS FOR FOOD PRODUCTS??? | Pradip Chakraborty |
2017 | 36 | 3 | 47-49 | ||
| Monk fruit – An emerging natural low-calorie sugar substitute | Sowmya R.S. and Annapure U.S. |
2017 | 36 | 3 | 50-52 | ||
| Quality issues during production and distribution of buttermilk | Kamal Gandhi*, Somashekara Reddy P.V., and Indrajeet Singh |
2017 | 36 | 4 | 8-11 | ||
| FOOD SAFETY: THE ENGINE OF DEVELOPED INDIA | Durgaprasad Panda |
2017 | 36 | 4 | 12-13 | ||
| Black Carrot”: Acylated Anthocyanins as Colorants for Food Industry | Prerna Nath*, Sunil Kumar, Ajinath Dukare and Sakharam Kale |
2017 | 36 | 4 | 14-25 | ||
| Jackfruit- A New Hope For Entrepreneurship And Value Addition | Sudheer K P and Saranya S |
2017 | 36 | 4 | 26-31 | ||
| Make In India: Food Processing Way | Dr Prabodh S Halde |
2017 | 36 | 4 | 32-34 | ||
| "Ingredient Innovation Key Drivers in Food Innovation & Renovation" | Sanjeev Kumar Sharma |
2017 | 36 | 4 | 35-37 | ||
| Millet Based Product Technologies And Their Commercialization Potential | CR Vasudish, DD *Wadikar, AD Semwal and GK Sharma |
2017 | 36 | 4 | 38-43 | ||
| Dairy and Plant Nutraceuticals for better Health: An Overview | Shivani Bansal |
2017 | 36 | 4 | 44-52 | ||
| Pulse Electric Field: Novel Approach To Dairy Industry | Tanveer Khanam, Meena Goswami, Vikas Pathak, SK Bharti and Karunakara K. N. |
2017 | 36 | 5 | 8-12 | ||
| One health approach towards food safety: Focusing on antibiotic resistance | Anita Tewari |
2016 | 35 | 1 | |||
| Microwave blanching- A reliable alternative in vegetable processing industry | Sameera Nayani1*, R G Math2 and Vivekanand Hiremath3 |
2016 | 35 | 1 | 16-19 | ||
| Food regulations in India: Current scenario | *1Poonam Aggarwal, 2Ashish Dixit and 3Arun Gupta |
2016 | 35 | 1 | 20-27 | ||
| Sous vide cooking: An upscale culinary technique | Bharath K S1, Prasad Reddy M N1 and V R Sinija2 |
2016 | 35 | 1 | 28-29 | ||
| Resistant starch as dietary fibre and a prebiotic | *Shefali Bhardwaj, V K Shiby and M C Pandey |
2016 | 35 | 1 | 30-42 | ||
| Bioactive compounds and recent advances in extraction from fruits and vegetables-A mini review | Sucheta, Rakesh Gehlot and Anju Kumari |
2016 | 35 | 2 | 12-16 | ||
| Orphan Food? Nay, Future of Food ! Understanding the Pulse of the Indian Market | Satish Y Deodhar |
2016 | 35 | 2 | 17-22 | ||
| Nutritional Importance of Cashew apple (Anacardium occidentale L.): A Critical Review | Jyoti kumawat, Chandrakala Mannuru, SM Naikare |
2016 | 35 | 2 | 23-28 | ||
| Probiotic functional food through native isolates of Lactobacillus delbrueckii: Immunomodulatory pot | Ann Catherine Archer and Prakash M Halami |
2016 | 35 | 2 | 29-32 | ||
| Food industry by products: Functional ingredients for value added products | Rajan Sharma, Kripa Seth, Savita Sharma and Baljit Singh |
2016 | 35 | 2 | 33-44 | ||
| Underutilized fruits in India | S Ajay Vino, Harshita and V R Sinija |
2016 | 35 | 2 | 47-48 | ||
| Quality Assurance in Food Industry | Anil Gupta, Anil K Verma |
2016 | 35 | 3 | 12-16 | ||
| Nanoencapsulation of food ingredients | Isha Kaushik, Aanchal Johari & Sanjeev Kumar Sharma |
2016 | 35 | 3 | 17-22 | ||
| An update on the pros and cons of using monosodium glutamate in foods | K R Anilakumar |
2016 | 35 | 3 | 23-33 | ||
| Market of Functional food products- current scenario and future prospective of fermented milks and f | Ami Patel, Darpan Shah, Nihir Shah |
2016 | 35 | 3 | 34-38 | ||
| Traditional Food Board - A necessity for India | Prabodh S Haldea and Uday S Annapureb |
2016 | 35 | 3 | 39 | ||
| Effect of Acidified Sodium Chlorite (ASC) and thermal treatment in decontamination of Salmonella ent | Karuppasamy K1, Yadav AS1*, Prabakar G1, Raguvaran R, 2Jadhav RV3 & Sangeetha P4 |
2016 | 35 | 3 | 46 | ||
| Detection of Adulterants in Milk and Milk Products: Recent Trends | Dr. Subhajit Ray1*, Dr. Anju Paul2, Dr.Kakali Bandyopadhyay2 and Dr. Chaitali Chakraborty2 |
2016 | 35 | 4 | 09-14 | ||
| Perforation-mediated Modified Atmosphere Packaging –A Novel Packaging Technology | Dawange Sandeep P and Sanjay K Dash |
2016 | 35 | 4 | 22-24 | ||
| Impact of Common Salt added to foods on human health and strategies for reduction | Shivani Bansal |
2016 | 35 | 4 | 25-32 | ||
| 3-D Food Printing: A Futuristic Approach in Food Industry | Swati Kapoor1*and Savita Sharma2 |
2016 | 35 | 4 | 33-40 | ||
| Colouration of Vegetables in Market: Safety Concern | Deepika Baranwal* and Sudhir Singh** |
2016 | 35 | 4 | 41-48 | ||
| "Palmyrah Fruit Kernels - Nature’s Organic Food Awaiting Exploitation Through Processing and Prese | P.V.Suryaprakasa Rao |
2016 | 35 | 4 | 49-51 | ||
| FOOD ADDITIVES: An Overview | Anil Gupta, Devina Vaidya, Manisha Kaushal, Anil K Verma |
2016 | 35 | 5 | 08-19 | ||
| Khoa jalebi dry mix | M.B.Chaudhary*, C.N. Pagote and K. Jayaraj Rao |
2016 | 35 | 5 | 20-26 | ||
| MEGA FOOD PARK – A TRUE GAME CHANGER | R. Prakash |
2016 | 35 | 5 | 27-32 | ||
| Sea buckthorn: A promising source of Nutraceutical | Aanchal Johari1, Asha Kawatra2 and Ankit Saxena3 |
2016 | 35 | 5 | 33-35 | ||
| New processing technologies for multi-grain and soy supplemented foods to combat malnutrition | Dipika Agrahar Murugkar |
2016 | 35 | 5 | 36-39 | ||
| Intelligent Packaging System For Fresh Meat: Newer Area of Packaging | "Dr. Arvind Soni, D.K. Banerjee1, N. Thakur1, Jyoti1, M. Pratap1, Heera Lal1, R.K. Jaiswal1, A. Soni2, |
2016 | 35 | 5 | 40-44 | ||
| DVS Cultures - Rejuvenate the Way to Ferment | Kunal Manohar Gawai |
2016 | 35 | 5 | 45-49 | ||
| Hazards of using once used cooking oil for repeated fryins | ??Dr. Surjit Kumar Saha |
2016 | 35 | 5 | 50-52 | ||
| Study of Various Pack House Operations with Quality Control Measures for Grape Exports | Er. Tushar Desale |
2016 | 35 | 6 | 8-11 | ||
| Soybean Processing and Utilization for Combating Malnutrition and Better Human Health – A Review | Nawab Ali1, S. Mangaraj2 and M.K. Tripathi3 |
2016 | 35 | 6 | 12-39 | ||
| Industrialization of food processing: An inevitable phenomenon of India’s development in the 21st ce | Dr. Avik Mukherjee1* |
2016 | 35 | 6 | 40-43 | ||
| Aloe Vera: A Functional Ingredient for Food Industry | Sakshi Kukreti1, Upasana Yadav2*and Divya Puri3 |
2016 | 35 | 6 | 44-48 | ||
| Food Safety and Defence Food Requirements- Specifications & Regulations | Rakesh Kumar Sharma & Dadasaheb D Wadikar* |
2016 | 35 | 6 | 49-53 | ||
| Technological and regulatory aspects in functional food development | Lakshmi E Unni, K Chitravathi, OP Chauhan* and PS Raju |
2015 | 34 | 1 | |||
| Biosensors: A Boon For Food Industry | Swati Kapoor*, Savita Sharma And P S Ranote |
2015 | 34 | 1 | |||
| Agricultural Cooperatives in Indian Scenario | Anu Sethi*1 and Suvansha Nigam1 |
2015 | 34 | 1 | |||
| Meat Analogue: Eco friendly and healthy food choice | Rajkumar Ahirwar, K. Jayathilakan*, M.C Pandey and H V Batra |
2015 | 34 | 1 | |||
| Oats- beneficial attributes and application in foods | Dhinalkumar H. Patel1 and Bikash C. Ghosh2* |
2015 | 34 | 2 | 19-28 | ||
| “Coriander” - A Potential Medicinal Herb | Prerna Nath1, O.P.Chauhan2 and PS Raju2 |
2015 | 34 | 2 | 29-35 | ||
| Role of Robotics in Meat Science: An Overview | Tarun Pal Singh*, Parminder Singh, Ashim K. Biswas, Neeraj Gandhi and Pavan Kumar |
2015 | 34 | 2 | 36-41 | ||
| Therapeutic Efficacy of Camel Milk: A short review | Abhishek Sahoo1,*, Parveez Ahmad Para2, Praveen Kumar Praveen3 |
2015 | 34 | 2 | 42-46 | ||
| IMPACT OF PESTICIDES ON HUMAN HEALTH BY ANIMAL FOODS | Meena Goswami1 , Anita Tewari 2and Heena Sharma3 |
2015 | 34 | 2 | 47-49 | ||
| Limits of vitamins and minerals in dietary supplements: perception Vs. scientific judgement | Dr. K. Madhavan Nair* PhD, FAMS, FAPAS, FNAAS and Dr. Little Flower Augustine** PhD |
2015 | 34 | 2 | 50-51 | ||
| Cultivation, Processing and Value Addition of Guar Gum | Rodge A.B. |
2015 | 34 | 3 | 17-27 | ||
| Tamarind seeds: chemistry, technology, applications and health benefits: a review | Mayuri Bagula, Sachin K. Sonawanea, Shalini S. Arya*a |
2015 | 34 | 3 | 28-35 | ||
| "Calorie Densification Technologies for the Development of Light Weight Foods - An Overview" | Kumar, R*, Vijayalakshmi, S., Rajeswara Reddy, K., Johnsy George and Nadanasabapathi, S. |
2015 | 34 | 3 | 36-47 | ||
| Momo- a traditional food of Himalayan Belt | Rejaul Hoque Bepary, DD Wadikar and PE Patki |
2015 | 34 | 3 | 48-52 | ||
| Food Prints: History of food | Neena Joshi |
2015 | 34 | 3 | 53-56 | ||
| Chemical Residues In Meat : A Great Issue In Food Industry | Dr. Rabi Ranjan Naik |
2015 | 34 | 4 | 21-35 | ||
| Improving the competition capabilities of coffee cafes in India through strategy transformation. | Mr. Bharath Kumar K K and Dr. Krishne Gowda Y. T. |
2015 | 34 | 4 | 36-42 | ||
| Organogels: Future fat for dairy and food industry | Anupama Rani1, Vivek Sharma*2 and Sumit Arora3 |
2015 | 34 | 4 | 43-49 | ||
| Thermo analytical techniques for Food Applications | Rohit Kumar Soni and D.D. Wadikar |
2015 | 34 | 4 | 50-54 | ||
| Calcium carbide as fruit ripening agent: Associated health hazards and risk management | UJS Prasada Rao |
2015 | 34 | 4 | 55-57 | ||
| Standards Biotechnology in food processing- Present status & developments | Akanksha Jain*, Rakesh Gehlot, S.Sidiqqui and Isha Kaushik |
2015 | 34 | 5 | 24-39 | ||
| DRUG RESIDUES IN MEAT AND THEIR IMPACT IN FOOD CHAIN | Partha Sarathi Swain1*, George Dominic1, Vivek K. Vidarkar2, Kamdev Sethy3, Devi Prasanna Swain4, Subhasish Ray3 |
2015 | 34 | 5 | 40-45 | ||
| Animal slaughter and meat quality management for safe meat production | Annada Das, Rohit Jaiswal, Sarita, Preeti, Siraj uddin and S. Talukder |
2015 | 34 | 5 | 46-49 | ||
| Cold Plasma Technology in Food Processing | Neeraj Gandhi*, Amarjeet Kaur and Priyanka Sharma |
2015 | 34 | 5 | 50-54 | ||
| Microbial decontamination by novel technologies – potential for food preservation | Rohit Panwar1, Chand Ram Grover2 and Narendra Kumar1 |
2015 | 34 | 6 | 33-41 | ||
| Pesticide residues in fruits and vegetables – Real situation | J C Majumdar |
2015 | 34 | 6 | 42-45 | ||
| Agro processing - Technology development | Shrikant Baslingappa Swami, N.J.Thakor, S.P.Sonawane |
2015 | 34 | 6 | 46-52 | ||
| Malnutrition in women and children | J H Panwal |
2015 | 34 | 6 | 53-58 | ||
| High rate biomethanation technology for solid waste management | Johny Joseph |
2014 | 33 | 1 | 33-35 | ||
| Nanotechnology Developments in Food Packaging | Mukesh P. Singh, Apurba Giri*, S. K. Kanawjia and Yogesh Khetra |
2014 | 33 | 1 | 36-40 | ||
| Innovative food processing through ultrasound technology | Jaspreet Kaur* and Amarjeet Kaur |
2014 | 33 | 1 | 41-46 | ||
| Food Packaging Waste: Handling and Disposal Issues | Rudra, Shalini Gaur, Sethi, Shruti and Pal, R.K. |
2014 | 33 | 1 | 47-52 | ||
| Choose the Right Starch | Haripriya S |
2014 | 33 | 1 | 53-54 | ||
| tete-a-tete interivew with | Prof. Ram Rajasekharan, Director, CSIR-CFTRI, Mysore |
2014 | 33 | 1 | 25 | ||
| Lactoferrin: A Potential Bioactive Antioxidant of Milk | Pinaki Ranjan Ray and Pijus Kanti Ghatak |
2014 | 33 | 2 | 30-34 | ||
| Imitated Milk Products: An Appraisal | Dev Kumar Yadav*, D. D. Wadikar, P.E. Patki |
2014 | 33 | 2 | 35-40 | ||
| Green Food Packaging: PLA, A Performance Polymer | Sukhpreet Kaur*, Savita Sharma and Poonam Aggrawal |
2014 | 33 | 2 | 41-47 | ||
| Availability of Safe Fish in India | Dr Pradip Chakraborty |
2014 | 33 | 2 | 48-49 | ||
| FDI in Retail and its impact on Dairy and Food Industry | Alok Chatterjee1, S. K. Kanawjia2, Yogesh Khetra3, Prerna Saini4 |
2014 | 33 | 2 | 50-51 | ||
| Importance of holistic approach to food product development | PV Suryaprakasa Rao |
2014 | 33 | 2 | 52-53 | ||
| High prevalence of obesity among women in southern India | Laxmaiah A |
2014 | 33 | 2 | 54-55 | ||
| Potential Of Cryogenics For Spice Industry In India | Dr. Alka Pandey1 and Dr. S. C. Jain2 |
2014 | 33 | 3 | 19-25 | ||
| Refractance WindowTM Drying – Working principle and Application | Geetha V |
2014 | 33 | 3 | 26-30 | ||
| Ultrasound:An unexplored tool for processing and quality evaluation of livestock products | Tarun Pal Singh, Manish Kumar Chatli, Parminder Singh and Pavan Kumar |
2014 | 33 | 3 | 31-36 | ||
| MEAT AND THE PROBLEM OF OXIDATION | SUMAN TALUKDER, SHEIKH RAFEH and O.P. MALAV |
2014 | 33 | 3 | 37-41 | ||
| Novel Process Technologies for Preservation of Horticultural Crops | Alok Saxena 1 and Tanushree Maity Saxena 2 |
2014 | 33 | 3 | 42-50 | ||
| Nature's nutri-store- Vegetables and fruits waste | G Subbulakshmi |
2014 | 33 | 3 | 51-52 | ||
| tete-a-tete interview with | Dr Ajit Kumar, Vice Chancellor, NIFTEM, Haryana, Kundli |
2014 | 33 | 3 | 17-18 | ||
| Major Food Grade Pigments from Microalgae and its Health Benefits – A Review | A. Mazumder, P Prabuthas and H N Mishra |
2014 | 33 | 4 | 19-30 | ||
| Effect of Thermal and Pulsed Electric Field (PEF) Processing on Structural Changes in Food Matrix | Kumar, R*., Vijayalakshmi, S., Kathiravan T.and Nadanasabapathi, S |
2014 | 33 | 4 | 31-37 | ||
| Controlled Release of Encapsulated Food Ingredients | Makarand Pralhad Pimputkar* |
2014 | 33 | 4 | 38-43 | ||
| Nutritional and health benefits of Bael fruit: A review | Vikas B Tagad Akshaya K Sahoo and Udya S Annapure |
2014 | 33 | 4 | 44-47 | ||
| Fodo processing industry: Present and future | Prabodh Halde |
2014 | 33 | 4 | 48-51 | ||
| Trans-fats: Their chemical, nutritional and toxicological status and occurrence in foods | Dr Nasirullah |
2014 | 33 | 4 | 52-53 | ||
| A Review on Coconut Milk Chocolate | H.M. Syed1, G.M. Machewad2,* and A. Mukhaiyar3 |
2014 | 33 | 5 | 19-25 | ||
| BIOCOLORANTS- A POTENTIAL FOOD ADDITIVE | Prof Savita Sharma |
2014 | 33 | 5 | 26-35 | ||
| Supply Chain Management of Coffee - A Review | Mr. Bharath Kumar K K, Maharaja and Dr. Krishne Gowda Y T |
2014 | 33 | 5 | 36-41 | ||
| SPICES AND HERBS AS NUTRACEUTICALS | Arashdeep Singh*, Amarjit Kaur and Savita Sharma |
2014 | 33 | 5 | 42-48 | ||
| Biogenic amine: concern for meat consumers | S. Talukder, O.P. Malav, Sheikh Rafeh and Irshad A |
2014 | 33 | 5 | 49-52 | ||
| Millets in nutrition medical therapy for management of diabetes | Dr Nirmala Yenagi |
2014 | 33 | 5 | 53-54 | ||
| tete-a-tete interview with | Shri. B Raghuramaiah, MD, FIL Pvt ltd, Chennai |
2014 | 33 | 2 | 25-26 | ||
| tete-a-tete interview with | Dr Ravishankar C N, Director in charge, CIFT, Cochin |
2014 | 33 | 4 | 17-18 | ||
| Exopolysaccharide producing lactic acid bacteria as novel biostabilzers for cultured dairy products | Harpreet Kaur Khurana1, SK Kanawjia1 and OP Chauhan2* |
2014 | 33 | 6 | |||
| Packaging & labelling regulations for RTE business | Prabodh S Halde |
2014 | 33 | 6 | |||
| Assessing Impact of Mandatory CSR on Food Industry | Foram Mehta and Satish Y Deodhar1 |
2014 | 33 | 6 | |||
| Cauliflower greens for improving nutrition security and oxidative stress and reducing anemia | Dr Vanisha S Nambiar |
2014 | 33 | 6 | |||
| tete-a-tete interview with | Dr. C. Vasudevappa |
2014 | 33 | 6 | |||
| Non-destructive quality evaluation of fruits using soft X-ray imaging technique | Manjit M. Lad and Jyoti P. Dhakane |
2014 | 33 | 6 | |||
| Modified milk fat and its application’s in food products | Kamal Gandhi*, Ashok Aghav, Anil Kumar, Darshan Lal |
2014 | 33 | 6 | |||
| Caseinophosphopeptide As An Anticariogenic And Mineral Binding Agent | D.B.PURANIK |
2014 | 33 | 6 | |||
| EXOPOLYSACCHARIDE PRODUCING LACTIC ACID BACTERIA AS NOVEL BIOSTABILZERS FOR CULTURED DAIRY PRODUCTS | Harpreet Kaur Khurana1, SK Kanawjia1 and OP Chauhan2* |
2014 | 33 | 6 | |||
| Milk constituents as functional food components | E Naga Mallika, GV Bhaskar Reddy, CH Bindu Kiranmayi, V Govind, B Eswara Rao and P Ashalatha |
2013 | 32 | 1 | 17 - 26 | ||
| Ginkgo (Ginkgo biloba) - A promising tree for a nutraceutical industry | Tawheed Amin, Suman Vikas Bhat, Purva Singh |
2013 | 32 | 1 | 27 - 34 | ||
| Potential applications of high pressure carbon dioxide in food industry | Apurba Giri, Manju G, Santosh Kumar Mishra and Amit Kumar Barman |
2013 | 32 | 1 | 35 - 41 | ||
| Herbal ingredients for functional foods - an overview | K Shiby Varghese, Shamachari, K Radhakrishna and AS Bawa |
2013 | 32 | 1 | 42 - 50 | ||
| Pomegranate (Punica granatum L.): Nutraceutical Compounds and Medicinal Properties | Kalyan Barman, Tanmay Kumar Koley, Swati Sharma and V B Patel |
2013 | 32 | 2 | 17 - 21 | ||
| Occupational Hazards in Meat Industry- An Overview | M Muthukumar, S Girish Patil, B M Naveena and A R Sen |
2013 | 32 | 2 | 22 - 26 | ||
| Processing of Pulses: Equipments & Technology | S Mangaraj, D Mohapatra, and R T Patil |
2013 | 32 | 2 | 27 - 44 | ||
| Highlights of New Product Approval Process - Mini Review | Prakash Chitale and Prabodh Halde |
2013 | 32 | 2 | 45 - 46 | ||
| Calcium: Health Benefits - Mini Review | Prakash Kondekar |
2013 | 32 | 2 | 47 - 48 | ||
| ISO:22000 FOOD SAFETY MANAGEMENT SYSTEM: A REVIEW | Naveen Kumar* and Raman Seth |
2013 | 32 | 3 | 17-21 | ||
| Energy Losses in Traditional Jaggery Processing | M. Esther Magdalene Sharon*, C.V. Kavitha Abirami and K. Alagusundaram |
2013 | 32 | 3 | 22-25 | ||
| Peroxyacetic Acid : A Potent Food Industry Sanitizer | Shweta Kapoor,Roshni Fatnani, Dinesh kataria, Mrs. Nita Mehta*, Dr. Parag Suthar |
2013 | 32 | 3 | 26-30 | ||
| Microencapsulating Functional Ingredients For Foods | *Preeti Shukla, Dr. P S Ranote, Dr. Usha Bajwa |
2013 | 32 | 3 | 31-41 | ||
| Application of novel non-thermal methods in food processing | Lakshmi E Unni, OP Chauhan and PS Raju |
2013 | 32 | 3 | 42-49 | ||
| Nutrients consumed through food are not fully available! | K. Srinivasan |
2013 | 32 | 3 | 50-51 | ||
| Microgreens in the Food World | Poorva and Poonam Aggarwal |
2013 | 32 | 4 | 18-24 | ||
| Health benefits & novel uses of multigrains | Sheetal Chauhana, Rishabh Baldib, Arya S. S.* |
2013 | 32 | 4 | 25-37 | ||
| A Comprehensive Review on Starch – Properties, Types and Applications | Swamy Gabriela John1*, A.Sangamithra2, K.Kannan3, V.Chandrasekar4 |
2013 | 32 | 4 | 38-44 | ||
| Lactic acid bacteria in the treatment of dairy waste and formation of by-products-a promising approa | Nihir Shah* and Ami Patel |
2013 | 32 | 4 | 45-49 | ||
| Dietary Management of chronic degenerative diseases | Kalpana Platel |
2013 | 32 | 4 | 50-51 | ||
| Seafood mislabeling – do we know what we eat is actually what…. | Nagalakshmi Kannuchamy, Venkateshwarlu Gudipati and Wasir Singh Lakra |
2013 | 32 | 5 | 15-18 | ||
| Lateral Flow Assay - Concept and its Applications in Food Analysis | Kiran Lata1, Laxmana Naik1, Rajan Sharma1* and Rajput Y. S.2 |
2013 | 32 | 5 | 19-29 | ||
| Saturated fats: Challenges and Opportunities in Healthy Lifestyle | Joshna Badgujar, Sachin K Sonavane, Shalini S Arya* |
2013 | 32 | 5 | 30-38 | ||
| Microencapsulated fish oil: a vehicle for functional food delivery | Viji P.1*, Binsi P.K1, Visnuvinayagam S.1, Ravisankar C.N.2 and Srinivasa Gopal T.K2 |
2013 | 32 | 5 | 39-42 | ||
| Significance of food product development | P V Suryaprakash Rao |
2013 | 32 | 5 | 43-44 | ||
| Global policies for prevention and control of noncommunicable disease due to unhealthy diet and phys | Jayadeep A |
2013 | 32 | 5 | 45-46 | ||
| Enzymatic & Genetic Modification Of Starches | Suresh Bhise and Amarjeet Kaur |
2013 | 32 | 6 | 17-23 | ||
| Vacuum Frying: A Novel Method for Healthier Snack Foods | Tanushree Maity, and P.S. Raju |
2013 | 32 | 6 | 24-29 | ||
| Coconut: An extensive review on value added products | Sangamithra A, Swamy Gabriela John, Sorna Prema R, Chandreasekar V, Sasikala S and Hasker E |
2013 | 32 | 6 | 30-37 | ||
| Physical and flow properties of solid food materials for designing silos & pnematic handling systems | Sridhar BS |
2013 | 32 | 6 | 38-46 | ||
| Whole grain nutrition - Rediscovering the hidden wealth | Jamuna Prakash |
2013 | 32 | 6 | 47-48 | ||
| Fermented Tempeh - A Protein Rich Meat Analogue | G Gayathry and K Jothilakshmi |
2012 | 31 | 1 | 28-32 | ||
| Dietary Proteins: An overview | S D Pardhi, B N Dar, Baljit Singh and Savita Sharma |
2012 | 31 | 1 | 33-38 | ||
| Nuclear Magnetic Resonance Spectroscopy in Dairy Science | Ankit Goyal, Neelam Upadhyay |
2012 | 31 | 1 | 39-45 | ||
| What the Nation needs urgently is an new International Masters Degree Programme in Food Science and | Baboo M Nair |
2012 | 31 | 1 | 46-52 | ||
| Organi Certification | Prabodh Halde and Chetana Bhandari |
2012 | 31 | 1 | 53-55 | ||
| Restructuring : The Convenient way of meat processing | S Talukdar and B D Sharma |
2012 | 31 | 2 | 14-19 | ||
| Chemical Hazards in meat and their implications | Nagappa S Karabasanavar |
2012 | 31 | 2 | 21-29 | ||
| Post harvest handling and processing of fish: Important processes | Geeta Chauhan |
2012 | 31 | 2 | 30-35 | ||
| Low Calorie traditional milk sweets in India: A Review | H M Gawande, A V Dhotre and A M Shendurse |
2012 | 31 | 2 | 36-44 | ||
| Good Mood Foods: A panacea of Life | Monika Thakur, Alka Pandey and S C Jain |
2012 | 31 | 2 | 45-52 | ||
| Pulsed Light: Futuristic Non-Thermal Approach for Microbial Decontamination in Food products | Surajit Mandal, Subrota Hati, Kaushik Kahamrui, Rameshwar Singh and Y Khetra |
2012 | 31 | 3 | 16-23 | ||
| Integrated National Food Safety System in India - Partnership for Safe Food | S S Ghonkrokta |
2012 | 31 | 3 | 24-30 | ||
| Traditional Indian Milk products - Value Addition and Functionality | K Jayaraj Rao and C N Pagote |
2012 | 31 | 3 | 31-38 | ||
| Lactic Acid Bacteria: Producer of Novel Dairy Ingredients | Subrota Hati, Shilpa Vij, Surajit Mandal, B P Singh, J B Prajapati |
2012 | 31 | 3 | 39-45 | ||
| An Innovation in Food Engineering: T-Sensation Technology, the dimension of Taste - Mini Review | Meenakshi Sapru-Jadhav |
2012 | 31 | 3 | 46-48 | ||
| Nutrigenomics at teh forefront of Nutrition Science | M Shakila banu, P Sasikala, Aruna Dhanapal, Lavanya Rajamani, V Kavitha and G Yazhini |
2012 | 31 | 4 | 21-26 | ||
| Application of High Pressure in Food Processing:"an Overview | Anamika Das, Apurba Giri, Chavda Viralsinh Raysinh, Ishani Royachoudhuri and Falguni Patra |
2012 | 31 | 4 | 27-36 | ||
| Antimicrobial food packaging: A Promising Active Packaging | Gurkirat Kaur, Savita Sharma, Bhupinderjit Kaur and S S Thind |
2012 | 31 | 4 | 37-42 | ||
| Carbohydrate: A Versatile Food Component | Shivani Pathania, Savita Sharma and Baljit Singh |
2012 | 31 | 4 | 43-53 | ||
| Health Impact of Heavy Metals through Vegetable Consumption - A Review | Reena Chauhan and M K Rana |
2012 | 31 | 4 | 54-60 | ||
| Energy Drinks and their effects on health | Rupinder Kaur, Amarjeet Kaur, S S Thind and Poonam Sachdev |
2012 | 31 | 5 & 6 | 26-32 | ||
| Research & Developments in South Indian Parotta Technology- A review | Dasappa Indrani and Gandham Venkateswara Rao |
2012 | 31 | 5 & 6 | 33-41 | ||
| A Simpler, 'Unified Method' of Preparation - Cum- Processing of RTE Foods - Accomplishing Significan | P V Surya Prakasa Rao |
2012 | 31 | 5 & 6 | 42-44 | ||
| Allergenicity of Milk Proteins, and its Management | Anil Kumar, Neelam Upadhyaya and Sonam Naagar |
2012 | 31 | 5 & 6 | 45-50 | ||
| Safe (Sanitary assessment of the food environment) - Management in food service sector | Omkar Kumar, Ahuja KK Naresh Kumar and Rai T |
2011 | 30 | 1 | 14 - 19 | ||
| Prospects of wine industry in India | Meera Bhagat and Anu Appaiah KA |
2011 | 30 | 1 | 20 - 26 | ||
| Potential of Dahi as a functional food | Sarkar S, Sur A, Pal R, Sarkar K, Majhi R, Biswas T and Banerjee S |
2011 | 30 | 1 | 27 - 32 | ||
| Trans-Fatty acid in imported and Indian commercial fats and products - Min Review | Amrutha Kala AL. Pradnya TM, Komala HP and Sreenivasa MA |
2011 | 30 | 1 | 37 - 41 | ||
| Application of eight -roller mill in wheat flour milling process - Min Review | Suresh D Sakhare and Inamdar Ashithosh A |
2011 | 30 | 1 | 42 - 47 | ||
| Approaching Street Food Safety | Prabodh Halde and Chetana Bhandari |
2011 | 30 | 2 | 17 - 18 | ||
| Bacteriocins- A Potential Fodo Preservative | Gurkirat Kaur, S S Thind, Savita Sharma and B N Dar |
2011 | 30 | 2 | 19 - 24 | ||
| Managing Intangible Assests for Enhancing Food Enterprise Value | Paramjeet Singh Berwal and Joginder Singh Berwa |
2011 | 30 | 2 | 25 - 32 | ||
| Food Safety in Meat Industry: Indian Prospects | Rituparna Banerjee, Arun K Verma, A K Das and V Rajkumar |
2011 | 30 | 2 | 33 - 43 | ||
| Visible Image Analysis and its Applications for Foods | Alka Pandey, S C Jain and Monika Thakur |
2011 | 30 | 2 | 44 - 49 | ||
| Plant Lipids - The Essence of Nature - Mini Review | A G Mathew |
2011 | 30 | 2 | 50 - 51 | ||
| Phytosterol - A Functional Ingredient for Indian Food Industry | Aparna Kuna* and Poshadri A |
2011 | 30 | 3 | 21 - 28 | ||
| Bioactive Peptides in Food, their Functional Significance and Stability | Amrita Poonia* and Anita Mann |
2011 | 30 | 3 | 29 - 35 | ||
| Fermented Milk Products: An overview of processing preservation and shelflife extension | K A Usha Kiran and K A Anu Appaiah* |
2011 | 30 | 3 | 36 - 45 | ||
| Lupin - The Next Human Health Food | Priyanka Sharma, P S Ranote, T Singh and Savita Sharma |
2011 | 30 | 3 | 46 - 53 | ||
| Indian Meat Industry: Opportunites and Challenges | V P Gadekar and A K Shinde |
2011 | 30 | 4 | 15 - 20 | ||
| Preservation of fruits and vegetables under various techniques of controlled atmosphere storage | P kandasamy*, Ranabir Moitra and C Shanmuga Priya |
2011 | 30 | 4 | 21 - 33 | ||
| Nutraceutical Properties of Jamun (Syzygium cumini L) and its processed Products | Tanmay Kumar Koley*, Kalyan Barman and Ram Asrey |
2011 | 30 | 4 | 34 - 37 | ||
| Wireless Sensors in Smart Packaging of Foods | M Shakila Banu, P Sasikala, Lavanya Rajamani, Aruna Dhanapal, V Kavitha and G Yazhini |
2011 | 30 | 4 | 38 - 43 | ||
| Nanotechnology in food sector: Current developments and future prospects | Mukesh Kapoor |
2011 | 30 | 4 | 44 - 55 | ||
| Regulation of Junk Food Advertising and Marketing - Will it work in India? | G M Subba Rao*, R V Sudershan and B Sesikeran |
2011 | 30 | 5 & 6 | 20 - 22 | ||
| Tracability in Food Supply chain from ""Farm to Fork" | Vinny Sandhu, Amarjeet Kaur*, S S Thind and K S Minhas |
2011 | 30 | 5 & 6 | 23 - 31 | ||
| Preparing Microbiology professionals for Food Industry | S V N Vijayendra* and B PanduRanga Narsimharao |
2011 | 30 | 5 & 6 | 32 - 43 | ||
| An Overview of Nothermal Technologies in Food Processing | N N Misra*, S U Kadam and S K Pankaj |
2011 | 30 | 5 & 6 | 44 - 51 | ||
| Coffee - An overview of production, consumption & Marketing Strategies in India | Bharath Kumar K K |
2011 | 30 | 5 & 6 | 52 - 62 | ||
| Microwave Spectroscopy and its Applications in online processing | Neelam Upadhyay, Ankit Goyal and Gopal Rathod |
2011 | 30 | 5 & 6 | 63 - 73 | ||
| An insight into Functional Foods: Emerging arena for tomorrow - Mini Review | B N Mishra and Ajay Tumnay |
2011 | 30 | 5 & 6 | 74 -75 | ||
| Traditional Indian Dairy Products with Functional Attributes: Status and Scope | Dharam Pal and P. Narender Raju |
2010 | 29 | 1 | 13 to 21 | ||
| ISO-22000: Food Safety Management System | D.D. Wadikar and K.S. Premavalli |
2010 | 29 | 1 | 22 to 33 | ||
| Milk Chocolate: Use of Non-conventional Sweeteners and their Effect on Manufacturing Process | Shaunak P. Raval and K. Jayaraj Rao |
2010 | 29 | 1 | 34 to 45 | ||
| Benefits of Chewing Gum | Shashi B. Mishra |
2010 | 29 | 1 | 46 to 49 | ||
| Radiation processing of food - Safety & quality | Prof. Pratap Chakraborty |
2010 | 29 | 2 | 23 to 33 | ||
| All About Nutrition and Health Claim: GSR 664 CODEX Perspective | Probodh Halde |
2010 | 29 | 2 | 34 to 38 | ||
| Application of Food Safety Management System (HACCP) in food Industry | Anil Gupta, P.C. Sharma and Anik K Verma |
2010 | 29 | 2 | 39 to 46 | ||
| Nutritional Value of Milk and Micronutrient Fortification | Omkar Kumar and T. Raj |
2010 | 29 | 2 | 47 to 57 | ||
| Single Cell Protein: A Potential Food Protein Alternate | G. Pandove, S. Sharma, U. Bajwa and V. Achal |
2010 | 29 | 3 | 17 to 27 | ||
| Food Ladelling: Purpose and Legal Requirments | Suryamani Kumar, Snjeev Kumar and Upendra Singh |
2010 | 29 | 3 | 28 to 31 | ||
| Alternative Antimicrodial, Antioxidant and Colourants for nitrite-free cured meat products | J. Sahoo and G. Gupta |
2010 | 29 | 3 | 32 to 40 | ||
| Economics of Khova ( Khoa/Peda) Production and Marketing in Tamil Nadu | R. Ezhil Raj, A. Mohamed Safmllah, S. Salvam, R. Annal Villi and V. Senthilkumar |
2010 | 29 | 3 | 43 to 52 | ||
| GM Foods - Benefits, Safety and Regulations | Vandana Dhaka, Neelam Gulia, K.S. Ahlawat and B.S. Khatkar |
2010 | 29 | 3 | 55 to 63 | ||
| Organic foods: Healthier way of Living | Tanushree Maity, Alok Saxena, P.S. Raju and A.S. Bawa |
2010 | 29 | 4 | 18 to 25 | ||
| Properties of biopackaging materials and their use in food industry | K. Alam Khan, Mebit Abrahem, A.L. Bhasedia |
2010 | 29 | 4 | 24 to 28 | ||
| Radiations for preservation of milk and milk paroducts: Best or worst? | Parminder Singh and A.K. Biswas |
2010 | 29 | 4 | 33 to 39 | ||
| Low molecular weight chitosan and chito-oligosaccharides and their food applications: Recent progres | K.V. Harish Prashanth |
2010 | 29 | 4 | 40 to 45 | ||
| Nanotechnology: The new opportunities and threats to food | V.P. Singh and Neelam Sachan |
2010 | 29 | 4 | 46 to 49 | ||
| Food spoilage bacteria as human pathogens | Praminder singh, Sandeep Ghatak and J.P.S Gill |
2010 | 29 | 5 | 19 to 25 | ||
| Geographic Information Systems (GIS) as a Prospective tool for sustainable development | ManikantaV, Kumara S.S., Harsha P., Manilal P., Varadaraj M.C |
2010 | 29 | 5 | 26 to 30 | ||
| Smatr packaging and food Industry | Sandeep P Dawange, Sanjaya K Dash and Swati B Patil |
2010 | 29 | 5 | 31 to 36 | ||
| Urban Consumer acceptability of newly introduced rice with local and imported rice in benin : A comp | Momadou Fafana, Kaushik Adhikari, Kochi Futakuchi, Joseph Dossou, Roseline T.M. Bleoussi and Idnou Dieng |
2010 | 29 | 5 | 37 to 45 | ||
| Whey Protein - Nutritional powerhouse fpr sports persons | Neha Bhutani A |
2010 | 29 | 5 | 46 to 50 | ||
| Principles and application of cryogenic technology in spice processing | P. Kandasamy and Ranadir Moitra |
2010 | 29 | 6 | 10 to 22 | ||
| Bansundi in Bangalore cith : A market survey | Dharaiya C.N., Rekha Rani and Pagote C.N |
2010 | 29 | 6 | 22 to 28 | ||
| A safety considerations of drug-nutraceutical interaction | Joyee jemima Soundarajan, Lalit Kagliwal and Rakha S. Singhal |
2010 | 29 | 6 | 29 to 43 | ||
| Joueney from PFA act to FSS act | Dr. M.N. Krishnamurthy |
2010 | 29 | 6 | 44 to 47 | ||
| Improving the Shelf-Life and Post-Harvest Management of Fruits with 1-Methycyclopropene (1-MCP) | Vijay Paul and Rakesh Pandey |
2009 | 28 | 4 | 47 to 52 | ||
| Debranning of Wheat: A review | Suresh D Sakhare and Inamdar Aashitosh A |
2009 | 28 | 4 | 52 to 57 | ||
| Lipid Oxidation and its control in meat and meat products - A Review | K. Jayathilakan, Khudsia Sultana, K. Radhakrishna and G.K. Sharma |
2009 | 28 | 5&6 | 17 to 31 | ||
| Whey Protein Hydrolysate - A Potent antihypertensive ingredient | Alok Chatterjee and S.K. Kanawjia |
2009 | 28 | 5&6 | 32 to 38 | ||
| Fizzy fermented milk products - A Viable alternative to soft drinks | Nihir Shah, J.B. Prajapati and Atanu Jana |
2009 | 28 | 5&6 | 39 to 44 | ||
| Fizzy fermented milk products - A Viable alternative to soft drinks | Nihir Shah, J.B. Prajapati and Atanu Jana |
2009 | 28 | 5&6 | 39 to 44 | ||
| Food traceability - Avital requirement | Mallika Manral, M.C. Pandey, K. Radhakrishna and A.S. Bawa |
2009 | 28 | 5&6 | 45 to 48 | ||
| Importance and Production of Non-Conventional Sources of Food Proteins | Rekha Chawla and Vijay Kumar Gupta |
2009 | 28 | 5&6 | 49 to 60 | ||
| Functional meat products: Development and challenges - A Review | A.K. Verma and B.D. Sharma |
2009 | 28 | 1 | 33 to 41 | ||
| Status of post-harvest technology of makhana in india | S.N. Jha and R.T. Patil |
2009 | 28 | 1 | 42 to 48 | ||
| Physiological health values of goat milk | Arun K Das and V. Rajkumar |
2009 | 28 | 1 | 49 to 55 | ||
| Very high gravity (VHG) fermentation : A Promising upcoming technology for brewing and bio-ethanol i | P.Pradeep and O.V.S. Reddy |
2009 | 28 | 1 | 56 to 59 | ||
| Evaluation of uncertainty in pesticide residue determination in foods by gas chromatograph | K.S. Sandhu and A. Garg |
2009 | 28 | 1 | 60 to 63 | ||
| Jilebi - An Indian traditional sweet: Attributes, manufacturing practices and scop for large scale p | A. Chakkaravarthi, H.N. Punil Kumar and Suvendu Bhattacharya |
2009 | 28 | 2 | 30 to 36 | ||
| Applications of cereal starches in food processing | B.S. Khatkar, Anil Panghal and Umed Singh |
2009 | 28 | 2 | 37 to 44 | ||
| Vegetable oils & fats in food industry: An overview | Ranjeet Singh |
2009 | 28 | 2 | 45 to 61 | ||
| An overview of biochemical aspects and techniques for tenderization for meat | S.K. Mendiratta, N. Kondaiah and B.D. Sharma |
2009 | 28 | 3 | 33 to 38 | ||
| Micro-algae (Spirulina) bio-molecules and its food uses - A review | P. Prabuthas, S.S. Srivastav and H.N. Mishra |
2009 | 28 | 3 | 39 to 44 | ||
| An economic analysis of microwave drying of garlic cloves | G.P. Sharma, S.K. Jain, R.C. Verma, V.K. Chahar and S. Bakal |
2009 | 28 | 3 | 45 to 52 | ||
| Functional foods - New opporatunities and challenges in production | Amrita Poonia and R.S. Dabur |
2009 | 28 | 3 | 53 to 61 | ||
| Technology for utikization of apple pomace: A waste from apple juice processing industry | V.K. Joshi, Neerja Rana and Mutum Preema Devi |
2009 | 28 | 4 | 19 to 28 | ||
| Fuzzy Logic - An Artificial Intelligence Approach to Food Processing | B.S. Sridhar and B. Manohar |
2009 | 28 | 4 | 29 to 39 | ||
| For A Compendium on the Constituents of Indian Foods and Food Products | D.P. Sen |
2009 | 28 | 4 | 40 to 42 | ||
| Post Harvest Engineering and Technological Interventions for Indian meat Industry | K. Narasaiah, Suresh K. Devatkal and Jagdir Rehal |
2009 | 28 | 4 | 43 to 46 | ||
| Nutrition labelling - Global perspective | Nusrath Nasir |
2008 | 27 | 1 | 33 to 41 | ||
| Use of microbial cultures in meat preservation | H. Pragati, P. Saikia, R.N. Borpuzari and T. Borpuzari |
2008 | 27 | 1 | 42 to 47 | ||
| Strategis for development and launch of new food products | P.K. Gupta |
2008 | 27 | 1 | 48 to 59 | ||
| Evaluation of mosture testing instrument ifcoffee | Gopinandhan T.N., Pannerselvam.P., Velmourougane K, Raghuramulu Y and Jayarama |
2008 | 27 | 1 | 60 to 63 | ||
| Vision and [ath-ahead for traditional foods | H.A.B. Parpia |
2008 | 27 | 2 | 32 to 40 | ||
| Quality of Khoa-burfi prepared using different low calorie artificial sweeteners | Dr. Navaneetha R., Dr. Roopa K.S., and Dr. Natarajan A.M |
2008 | 27 | 2 | 41 to 52 | ||
| Indain traditional meat products and their processing quality, present scenario and future prospects | A.S.R. Anjaneyulu, R. Thomas, Y.P. Gadekar, V. Lakshmanan and C.M. Mahapatra |
2008 | 27 | 2 | 53 to 59 | ||
| Membrane Technology in Upgradation of Indian Tradition Dairy Products | L. Mahalingaiah, B.V. Venkateshaiah, M. Venkatesh, H. Arun Kumar and K. Jayaraj Rao |
2008 | 27 | 2 | 60 to 69 | ||
| Status of food processing industry in India and its future outlook | S. Mangaraj and R. Singh |
2008 | 27 | 3 | 35 to 42 | ||
| Utilization of unexploited and underexploited agri resources - Opportunities in food processing indu | P.V. Surya Prakasa Rao |
2008 | 27 | 3 | 43 to 47 | ||
| Eggs: Ever-Expanding Opporatunities | Ranjeet Singh |
2008 | 27 | 3 | 48 to 62 | ||
| Safe quality food (sqf): An emerging concept | A. Sur, S. Sarkar, P. Rajan, S. Das, R. Pal, A.K. Adhikari and K. Sarkar |
2008 | 27 | 3 | 63 to 68 | ||
| Oats and barley - Cereal ingredients for modern day foods | A.M. Patel, A.A. Patel and R.P.S. Verma |
2008 | 27 | 4 | 36 to 43 | ||
| Processing of grain legumes for value addition | Umaid Singh and B.S. Khatkar |
2008 | 27 | 4 | 44 to 49 | ||
| Aging of rice: A review | Archana Singh A and Singh G |
2008 | 27 | 4 | 50 to 56 | ||
| All that you eat is not what you really get ! | Kalpana Platel and K. Srinivasan |
2008 | 27 | 5 | 31 to 35 | ||
| Reason to season: Spices as functional food adjuncts with multiple health effects | K. Srinivasan |
2008 | 27 | 5 | 36 to 47 | ||
| Evolution of indian spice oleoresin industry | A.G. Mathew |
2008 | 27 | 5 | 48 to 53 | ||
| Functional meat products and their health benefits | A.R. Sen, B.M. Naveena, M. Muthukumar, P.S. Girish, N. Kondaiah |
2008 | 27 | 5 | 54 to 56 | ||
| Synbiotics: Nature's ultimate power food for human health | Rakesh Kumar, Binita Rani, Maity T.K and Misra A.K |
2008 | 27 | 5 | 57 to 64 | ||
| Prospects of in-vitro Meat | V. Pathak, S.A. Bukhari, Z.F. Bhat and Nagendra Sharma |
2008 | 27 | 6 | 33 to 35 | ||
| Clostridium botulinum - Revisited | Prema Vishwanath and Hemalatha. G |
2008 | 27 | 6 | 36 to 47 | ||
| Radio frequency identification: The technological aspects and application in food industry | Chatterjee, Alok and Kanawjia S.K. |
2008 | 27 | 6 | 48 to 55 | ||
| Functional foods of animal origin: A new vista for human health | Mohd. Nisar P.U., M.K. Chatli, A.K. Biswas, D.K. Sharma and J.Sahoo |
2008 | 27 | 6 | 56 to 63 | ||
| Cloning of Iivestock: Quality and safety considerations | Alok Srivastava |
2007 | 26 | 1 | 8 | ||
| Making Iivestock Product Sector Globally Competitive | Chidanandaiah N Sharma, A.K. Srivastava, S.K. Kotwal, Vikas Pathak, S. Manwar, R.R. Kumar and A.K. Biswas |
2007 | 26 | 1 | 38 to 45 | ||
| Development of poultry meat industry in india | B.G. Mane, R.C. Keshri and M.M. Kadam |
2007 | 26 | 1 | 46 to 50 | ||
| Microbial quality aspects of hertage milk based sweets - Shelf life, spoilage and preservation | A.M. Natarajan |
2007 | 26 | 1 | 51 to 57 | ||
| Food nano bio-technology: An overview of the developing research area | R.C. Pandey |
2007 | 26 | 2 | 36 to 40 | ||
| Therapeutic benefits of pro-and prebiotics: A Review | Swati Shrivastava and G.K. Goyal |
2007 | 26 | 2 | 41 to 49 | ||
| Biosensor and electronic noce: Complement of human perception towards food-quality | A.K. Thakur and A.R.P. Kingsly |
2007 | 26 | 2 | 50 to 54 | ||
| Radiation processing of food - Safety & quality | Pratap Chakraborty |
2007 | 26 | 2 | 55 to 61 | ||
| Organic foods: Production and certification | Baljeet S. Yadav, Ritika B. Yadav and Chaitali Debnath |
2007 | 26 | 2 | 62 to 70 | ||
| Aloe Vera - Therapeutic and food applications | O.P. Chauhan, P.S. Raju, Farhat Khanum and A.S. Bawa |
2007 | 26 | 3 | 43 to 51 | ||
| Food colours from plants: Patenting scenario | Rekha Mittal, Arti Sharama, Gian Singh |
2007 | 26 | 3 | 52 to 58 | ||
| Diacylglycerol (DAG) oil: Nutritional relevance and metabolism | Vinay Tripathi and R.P. Singh |
2007 | 26 | 3 | 59 to 63 | ||
| Developments in breakfast cereals processing | Sumithra B and Sila Bhattacharya |
2007 | 26 | 4 | 35 to 44 | ||
| Whey based beverages - An overview | K. Kalyani Nair and D.K. Thompkinson |
2007 | 26 | 4 | 45 to 52 | ||
| Potential of membrane technology for indigenous milk products - A Review | S. Sarkar, S. Das, P. Ranjan, A.K. Adhikari, A. Sur, R. Pal and K. Sarkar |
2007 | 26 | 4 | 53 to 58 | ||
| Edible mushrooms - Nutrition and health attridutes | Pushpinder S Ranote, A.S. Bawa and Rekha Chawla |
2007 | 26 | 4 | 59 to 63 | ||
| Food retail Revolution: Space for all - Big and small | Alok Srivastava |
2007 | 26 | 5 | 5 | ||
| Food retail Revolution: Space for all - Big and small | Alok Srivastava |
2007 | 26 | 5 | 5 | ||
| "Food Safety" through rapid kits for microbiological analysis and hygiene monitoring | Anilkumar P |
2007 | 26 | 5 | 37 to 38 | ||
| Modern food retailing in india | Swati Shrivastava, Tanweer Alam and G.K. Goyal |
2007 | 26 | 5 | 39 to 44 | ||
| Bacteriocins and their use in biopreservation of meat and meat products | P.K. Singh, V.K. Tanwar, P.S. Girish, N.K. Nayak, C.K. Sharma and V.P. Dixit |
2007 | 26 | 5 | 45 to 50 | ||
| Life cycle assessment - An emerging necessity for food industry | A.K. Beena, R. Rajendra Kumar and Sofia P Zachariah |
2007 | 26 | 5 | 51 to 55 | ||
| Supply chain management in developing economies: Opportunities threats and ethics | Chetan L. Hanchate |
2007 | 26 | 5 | 56 to 58 | ||
| Functions of water activity in food quality | Pradeep Dwivedi, Adarsh Kumar Agnihotri and Satish Chandra Sharma |
2007 | 26 | 5 | 59 to 63 | ||
| Perspectives and prospects of food technology | A.S. Bawa |
2007 | 26 | 6 | 7 to 17 | ||
| Multi-Cultural Heritage foods of India: Their unlimited Growth Potential | H.A.B. Parpia |
2007 | 26 | 6 | 19 to 24 | ||
| Indian Food Industry: Its Past, Present Future | Rajat K. Baisya |
2007 | 26 | 6 | 25 to 28 | ||
| Health Foods: Future of Indian Food Industry | J.S. Pai |
2007 | 26 | 6 | 29 to 32 | ||
| New Concepts and Innovations in Food and Beverage Industry | G.M. Tewari |
2007 | 26 | 6 | 33 to 37 | ||
| Raedy-to-Eat Foods: Technological Process and Indian Perspective | Manish Paradkar, Kirti Sharma, Jasvir Singh and R.R. Mallya |
2007 | 26 | 6 | 39 to 44 | ||
| Health supplements.. Bringing smiles to young india | Pradeep Chaudhry |
2007 | 26 | 6 | 45 | ||
| Ready-to-Eat Health foods : A Promising concept | V.K. Shiby, V.R. Sinija and H.N. Mishra |
2007 | 26 | 6 | 47 to 54 | ||
| Food Product Development, What, Why and How | Chetan L. Hanchate |
2006 | 25 | 1 | 6 to 12 | ||
| Oats - The Small Cereal with Big "Heart" | V.H. Potty |
2006 | 25 | 1 | 30 to 31 | ||
| Biopolymers for Food Packaging | Abhishek Dutta, Utpal Raychaudhuri Runu Chakraborty |
2006 | 25 | 1 | 33 to 40 | ||
| Probiotic Dairy Foods and Prebiotics for Health Benefit | Giridhari Sharma and Bikash C Ghosh |
2006 | 25 | 1 | 68 to 73 | ||
| Application of Vacuum Impregnation Technique in Functional Food Development | Chhaya Rai, Pramod Rai, S.K. Jha and Amar Singh |
2006 | 25 | 1 | 74 to 76 | ||
| Network Marketing of Milk and Milk Products: A Convenient Method to Reach Rural Consumers | D.B. Puranik |
2006 | 25 | 2 | 7 to 8 | ||
| Papaya - "Fruit of the Angel" | V.H. Potty |
2006 | 25 | 2 | 9 to 10 | ||
| Resistant Starch - A Functional Dietary Fibre | K.S. Premavalli, S. Roopa and A.S. Bawa |
2006 | 25 | 2 | 40 to 45 | ||
| Guidelines for Developing Good Manufacturing Practices in Meat Plants | Rajendra Thomas, B. Sunil, Anjaneyulu ASR and Kondaiah N |
2006 | 25 | 2 | 46 to 51 | ||
| Micro Pollutants in Milk and Their Control | A. Sur, S. Sarkar, A.K. Adhikari, P. Rajan, S. Das and R. Pai |
2006 | 25 | 2 | 52 to 55 | ||
| Pomegranate: Recent Develpoments in Harvesting, Processing and Utilization | Kuldeep Yadav, B.C. Sarkar and Pradyumna Kumar |
2006 | 25 | 2 | 56 to 62 | ||
| Orientation for Food Professionals - A Handbook | P.V. Suryaprakasa Rao |
2006 | 25 | 2 | 63 | ||
| Organic Certification - Why & for What? | Sandeep Bhargava |
2006 | 25 | 3 | 6 to 8 | ||
| Turmeric - The Poor Man's Saffron | V.H. Potty |
2006 | 25 | 3 | 15 to 17 | ||
| Accreditation of Food Analytical Laboratories - Ots Importance and Implemenatation | Rajan Sharma |
2006 | 25 | 3 | 21 to 24 | ||
| Fruit Grading in India - A Review | S. Mangaraj and A.C. Varshney |
2006 | 25 | 3 | 46 to 52 | ||
| Seafood Biotoxins and General Consideration to Public Health | C. Kalidas and P.S. Shyne Anand |
2006 | 25 | 3 | 52 to 58 | ||
| Food Allergy - Causes and Remedies | P. Geetha, Jenny Ann John and K. Jayaraj Rao |
2006 | 25 | 3 | 59 to 65 | ||
| Phyto-Sterols & Stanols: The new age in desiging novel functional dairy foods | S. Makhal, S. Mandal and S.K. Kanawjia |
2006 | 25 | 4 | 44 to 53 | ||
| Post harvest processing and value addition in vegetables: Current perspectives | Sudhir Singh, Jagdish Singh and Mathura Rai |
2006 | 25 | 4 | 54 to 58 | ||
| Scenario of Indian livestock and meat marketing | Arun K Das, ASR. Anjaneyulu Arun K Verma and S Biswas |
2006 | 25 | 4 | 58 to 63 | ||
| Pervaporation in chemical and fodd processing industries | S. Basu, A. Thakur, S. Gaur and U.S. Shivhare |
2006 | 25 | 4 | 64 to 67 | ||
| Pesticide residues & food safety in india | B.S. Agarwal |
2006 | 25 | 5 | 6 to 7 | ||
| Sasnet - Fermented Foods : An intiative for meeting the challenges of proverty and hunger | Baboo M Nair, J.B. Prajapati and M.C. Varshneya |
2006 | 25 | 5 | 13 to 15 | ||
| An Overview on Dietary fiber | B.R. Sharma, V. Rana and Naresh L |
2006 | 25 | 5 | 39 to 46 | ||
| Modern Packaging techniques for meat - A Review | B.G. Mane and B.D. Sharma |
2006 | 25 | 5 | 47 to 50 | ||
| Biopolymer based antimicrobial edible films and coatings for preservation of food quality | P.V. Behare, Kunal Chaudhary and J.B. Prajapati |
2006 | 25 | 5 | 50 to 55 | ||
| Production of non-conventional baker's yeast using membrane technology | Somni H.S. and D.N. Gandhi |
2006 | 25 | 5 | 55 to58 | ||
| Cereal proteins and their role in food industry | Anil Panghal, B.S. Khatkar and Umad Singh |
2006 | 25 | 5 | 58 to 62 | ||
| Heritage Foods : Challenges & opportunities | HAB Parpia |
2006 | 25 | 6 | 13 to 15 | ||
| Herbs and spices : A potential tool for preservation of dairy products | Kirti Sharma and B.B. Verma |
2006 | 25 | 6 | 36 to 38 | ||
| A Case for registration of dharwad peda undre Geopraphical Indication Act | Satish Kulkarni and V. Unnikrishnan |
2006 | 25 | 6 | 39 to 41 | ||
| Packaging of traditional Indian Dairy products: Present status and future prospects | G.K. Londhe, Dharam Pai and P. Narender Raju |
2006 | 25 | 6 | 41 to 45 | ||
| Heritage or traditional processed foods - Where is the technology | B.R. Bedekar |
2006 | 25 | 6 | 46 to 49 | ||
| Milk Based herigage foods - Their opportunities and Challenges | A.M. Natarajan |
2006 | 25 | 6 | 49 to 55 | ||
| Traditional ethnic foods - Importance of coconut as an ingredient | A.G. Mathew |
2006 | 25 | 6 | 56 to 57 | ||
| Development of heritage food industry in india - Role in improving rural women's employment and inco | K.K. Iya |
2006 | 25 | 6 | 58 to 59 | ||
| Opportunities and challenges in heritage foods sector in india | H.N. Miashra |
2006 | 25 | 6 | 60 to 64 | ||
| Opportunities and challenges for processing of heritage fruits to meet the demand of domestic and ex | Susanta K Roy |
2006 | 25 | 6 | 65 to 66 | ||
| Heritage foods: Challenges and opportunities in the catering sector | Ramesh V. Bhat |
2006 | 25 | 6 | 67 to 68 | ||
| Challenges of marketing traditional indian heritage foods | Rajat K. Baisya |
2006 | 25 | 6 | 69 to 70 | ||
| Heritage foods industry - Key issues and promotional requirements | D.N. Kulkarni |
2006 | 25 | 6 | 71 to 73 | ||
| Changing face of traditional food adjuncts | P.N. Shastri |
2006 | 25 | 6 | 73 to 77 | ||
| Challenges in machinery design for heritage foods of india | A. Ramesh |
2006 | 25 | 6 | 78 to 82 | ||
| Heritage foods - Opportinities and challenges | Pradeep Chaudhry |
2006 | 25 | 6 | 83 to 84 | ||
| Tsunami "Effect" on the Food Front | V.H. Potty |
2005 | 24 | 1 | 6 | ||
| Indian Mithai for Diadetic Population | B.R. Bedekar |
2005 | 24 | 1 | 10 | ||
| Chyawanprash - Food or Medicine | M.K. Bajpai |
2005 | 24 | 1 | 20 | ||
| Health Foods in Mexico | V.H. Potty |
2005 | 24 | 1 | 26 to 27 | ||
| Regulatory and Marketing Strategies for Novel Nutraceutical Products - An Industry Perspective | Sampath Kumar, N. Chidambara and Ven Subbiah |
2005 | 24 | 1 | 47 to 53 | ||
| Self-Heating Systems for Ready-to-Eat Foods | V.A. Sajeevakumar, Manish Gupta, S.N. Sabapathy and A.S. Bawa |
2005 | 24 | 1 | 54 to 57 | ||
| Quality Changes in Enrobed/Coated Products During Storage | Chidanandaiah, R.C. Keshri, M.K. Sanyal, S.K. Kotwal and N.A. Sudhan |
2005 | 24 | 1 | 58 to 62 | ||
| High Pressure Technology in Meat System | N.K. Nayak, P.S. Girish, Devendra Gupta and Mahesh Asati |
2005 | 24 | 1 | 62 to 63 | ||
| HACCP Approach for Safe Icecream Production | S. Sarkar, R. Pal, S. Das, P. Jaiswal, A.K. Adhikari and A. Sur |
2005 | 24 | 1 | 24 to 66 | ||
| Electronic Nose as a Modern Tool for Food Designing | K.K. Bhat |
2005 | 24 | 1 | 67 to 68 | ||
| Bacteriocins: Natural and Safe Antimicrobial Peptides for Food Preservation | R.K. Malik |
2005 | 24 | 1 | 69 to 70 | ||
| Biopatenting and the Food Security | R.S. Kulkarni |
2005 | 24 | 1 | 70 to 72 | ||
| Edible Oils: Hidden Dangers | Dilip Karkarey |
2005 | 24 | 2 | 23 to 24 | ||
| The Fragrance and Flavour Industry: Regulatory Aspects | Sant K. Sanganeria |
2005 | 24 | 2 | 25 to27 | ||
| Food for the Aged | V.H. Potty |
2005 | 24 | 2 | 28 to 31 | ||
| Extruded Foods in India: Emergimg Technology and Exciting Products | N. Mallikharjuna Rao |
2005 | 24 | 2 | 56 to 58 | ||
| Electron Accelerators for Food Preservation - Where are we in India? | H.C. Soni |
2005 | 24 | 2 | 59 to 60 | ||
| Food Preservation by Non-Thermal Technologies | Md IA Ansari, P.K. Sahoo and A.K. Datta |
2005 | 24 | 2 | 61 to 65 | ||
| Innovations in Processed Cheese Based Products | D.K. Sharma and B.D. Tiwari |
2005 | 24 | 2 | 65 to 68 | ||
| Meat Soup and Its Quality - A Review | Chidanandaiah, M.K. Sanyak, R.C. Keshri, S.K. Kotwal and S.B. Prasanna |
2005 | 24 | 2 | 68 to 72 | ||
| Freezing: The Promising Technology for Meat Preservation | M. Muthukumar, A.R. Sen, B.M. Naveen and Y. Babji |
2005 | 24 | 3 | 14 to 19 | ||
| Indian Dominence in Spices - Can we Sustain? | K.G. Banan |
2005 | 24 | 3 | 20 to 21 | ||
| The "Almighty" Milk | V.H. Potty |
2005 | 24 | 3 | 27 to 28 | ||
| Fermented Milk Food and Nutritional Status of Rural People | Prajapati J.B |
2005 | 24 | 3 | 60 to 62 | ||
| CIAE - Process Technologies and Equipment for Productioin Catchments - Approach for Employment Gener | Kulkarni S.D |
2005 | 24 | 3 | 62 to 64 | ||
| Role of Dairy Development in Employment Generation, Poverty Alleviation and Food Securrity in India | Sushil Kumar |
2005 | 24 | 3 | 65 to 67 | ||
| International Patent Classiffication (IPC): A Generation - Next Precision Tool for Patent Search | Vidya Valsaraj, Manilal P, Varadaraj M C, Krishna G A |
2005 | 24 | 3 | 68 to 74 | ||
| Controlled Atmosphere Packaging of Fruits and Vegetables | L. Johnselvakumar and K.H. Rao |
2005 | 24 | 3 | 74 to 78 | ||
| Kerala - "The Hot" Destination for Food Industry | K.N. Srikumar |
2005 | 24 | 4 | 6 to 7 | ||
| Nano-Technology: Applications in Food Industry | Mallika Chaudhary, M.C. Pandey, K. Radhakrishna and A.S. Bawa |
2005 | 24 | 4 | 19 to 21 | ||
| Future of Dairy Farmers Cooperative with Special Reference to Marketing - Vision 2020 | Raja R |
2005 | 24 | 4 | 52 to 54 | ||
| Development of Fruti and Vegetable Processing Technologies with Rural Bias | Das Gupta D.K |
2005 | 24 | 4 | 54 to 55 | ||
| Convenience Foods - Growth and Prospects | S.S. Manohar, B.V. Balasubramanyam and C. Sheshachala |
2005 | 24 | 4 | 56 to 59 | ||
| Molecular Detection of Meat Adulteration: A Review | P.S. Girish, A.S.R. Anjaneyulu, K.N. Bhilegaonkar, B.G. Mane and N. Kondaiah |
2005 | 24 | 4 | 60 to 64 | ||
| Banana - The Poor Man's "Apple" | V.H. Potty |
2005 | 24 | 5 | 18 | ||
| Whey Proteins and their Uses in Food Industry | P. Narender Raju, K.H. Rao and N. Lakshmi Devi |
2005 | 24 | 5 | 19 to 27 | ||
| Genetically Modified Cheese: A Novel Biotechnological Development | S. Makhal, S. Mandal and S.K. Kanawjia |
2005 | 24 | 5 | 57 to 68 | ||
| Augmentation of Animal By-Products Processing for the Sustainability of Meat Industry | Manish Kumar Chatli, G.S. Padda and Suresh K. Devatkal |
2005 | 24 | 5 | 69 to73 | ||
| Trade Cost, Trade Policy and Trade Volume: A Study of Indian Apple Market | Satish Y Deodhar |
2005 | 24 | 5 | 8 | ||
| Raisins - The Health Bundle | V.H. Potty |
2005 | 24 | 6 | 20 | ||
| RRLT-NC Deiers - For Rural Applications | P.P. Thomas and T.P. Paulose |
2005 | 24 | 6 | 21 to 24 | ||
| Application of Ultrafiltration Technology for Beverage Processing | Sarita Singh, Amarjeet Kaur, G.S. Padda and Savita Sharma |
2005 | 24 | 6 | 56 to 61 | ||
| Application of Osmo-Air Dehydration for Processing of Tropical Fruits in Rural Areas | R.B. Tiwari |
2005 | 24 | 6 | 62 to 69 | ||
| The New Paradingm - Flavour and Fragrance Industry | Sant K. Sanganeri |
2004 | 23 | 1 | 10 to 11 | ||
| WTO and Food Processing Industries in India: Impact and Challenges | J. George |
2004 | 23 | 1 | 12 to 20 | ||
| Self-Stable Ready-to-Eat Foods as Home Meal Replacement: A Pilot Survey on Consumer Perceptions and | G.C.P. Rangarao, H.S. Satish, M.A. Shwetha, B. Ashwini and J.C. Shyamala |
2004 | 23 | 1 | 21 to 28 | ||
| Soy Proteins: Use in Meat Products and Their Impact on Human Health | Rajendra Thomas, Anjaneyulu ASR and Kondaiah N |
2004 | 23 | 1 | 42 to 44 | ||
| Starter Cultures in Dairy Industry - A Review | Gunjan Goel, Shalini Mathur and Rameshwar Singh |
2004 | 23 | 1 | 45 to 49 | ||
| Isolation of Functional Proteins from Slaughterhouse By-products | Ashim Kr. Biswas and Murari Prasad |
2004 | 23 | 1 | 49 to 52 | ||
| Source, Nutritional Benefits and Preservation Methods of Beta-Carotene | Debjani Dutta, Utpal Raychaudhuri and Runu Chakraborty |
2004 | 23 | 1 | 52 to 57 | ||
| Genetically Mofified Foods (GMF): an Over View | N. Mallikharjuna Rao |
2004 | 23 | 2 | 14 to 15 | ||
| Biotechnological Intervention in Agri Food Crops and its Impact on Food Technology | H. Shekar Shetty |
2004 | 23 | 2 | 16 to 21 | ||
| Functional Foods Through Biotechnological Approach | K. Jeevaratnam and A.S. Bawa |
2004 | 23 | 2 | 21 to 24 | ||
| Biotechnological Approaches for Enhancing Meat Quality | T.R.K. Murthy |
2004 | 23 | 2 | 24 to 26 | ||
| Biotechnology of Fisheries Based Food Products | S. Ayyappan and K. Devadasan |
2004 | 23 | 2 | 26 to 29 | ||
| Impact of Genomics and Bioinformatics on Crop and Food Biotechnology | Mittyr N Jagadish and T.M. Manjunath |
2004 | 23 | 2 | 30 to 32 | ||
| Role of Informatics in Food Biotechnology and Safety | Sangeeta Venkatesh and Manju Bansal |
2004 | 23 | 2 | 32 to 36 | ||
| Downstream Processing in Biotechnology Curriculum | J.S. Pai |
2004 | 23 | 2 | 37 to 38 | ||
| Natural Scavengers: Fresh vs Processed Foods | K. Bhupinder, K. Gurusharan, K. Amarjit, Navdeep K. Bhatti, Mankaran S. Sandhu and Kamalpreet Kaur |
2004 | 23 | 2 | 51 to 60 | ||
| Role of Repartitioning Agents on Performance of Meat Animalsand Meat Quality | Arun K Das, ASR. Anjaneyulu and N. Kondaiah |
2004 | 23 | 2 | 61 to 64 | ||
| Organic Meat Production: A Critical Review | A.K. Biswas , N. Kondaiah, S.K. Mendiratta and G.P. Mandal |
2004 | 23 | 2 | 65 to 67 | ||
| Multi-Cultural Heritage of Traditional Indian Foods | H.A.B. Parpia |
2004 | 23 | 3 | 10 to 14 | ||
| Global Food Safety Concerns | Hitesh Vyas |
2004 | 2004 | 23 | 3 | ||
| Organic Milk in India: A Somnambulism or A New Pragmatic Vision | S. Makhal, S. Mandal and S.K. Kanawjia |
2004 | 23 | 3 | 32 to 41 | ||
| Problems and Prospects of Production of Organic Dairy Products in India | K. Ponnusamy and M. Shanmugam |
2004 | 23 | 3 | 41 to 44 | ||
| Determination of Film Heat Transfer Co-Effcients of Scraped Surface Heat Exchanger During Manufactur | A.G. Bhadania, Sunil Patel, B.P. Shah and U.S. Shah |
2004 | 23 | 3 | 44 to 48 | ||
| Accelerated Ripening of Cheddar Cheese Using Lactobacillus Spp. Starter Adjuncts | Ritu Rana and D.N. Gandhi |
2004 | 23 | 3 | 48 to 53 | ||
| Menace of Mould Growth in Indigenous Milk Sweets and its Remedy | J.U. Sonule, A.K. Tripathi, T.K. Maity and A.K. Misra |
2004 | 23 | 3 | 54 to 56 | ||
| Light Pulses Technology for Food Preservation | Md IA Ansari and A.K. Datta |
2004 | 23 | 4 | 12 to 15 | ||
| The "Bitter" Sweets | Prof. J.S. Pai |
2004 | 23 | 4 | 18 to 19 | ||
| Aseptic Processing vs Clean Manufacturing of Biologicals: Cgmp Guidelines and Concerns | Priyabrata Pattanaik and Asha Mukul Jana |
2004 | 23 | 4 | 44 to 48 | ||
| Present Status, Scope and Future Strategies of Fruit Wines Production in India | V.K. Joshi and Mukesh Parmar |
2004 | 23 | 4 | 48 to 52 | ||
| Consumer Concerns in Meat Products Evaluation | Rajendra Thomas, Anjaneyulu ASR and Kondaiah N |
2004 | 23 | 4 | 53 to 56 | ||
| Application of Micro Encapsulation Technology in Food Industry | Dewani Prem Prakash |
2004 | 23 | 4 | 56 to 61 | ||
| Consequences of Psychorotrophic Contamination and Growth in Food | S. Kundu and A.K. Misra |
2004 | 23 | 4 | 61 to 65 | ||
| Organic Foods-The Nutritional Perspective | S. Venkat Rao |
2004 | 23 | 5 | 6 | ||
| Non-Destructive Methods for Quality Evaluation of Foods | S.N. Jha |
2004 | 23 | 5 | 21 to 26 | ||
| Processed Flavour and its Application | Patva H.K. and Pai J.S |
2004 | 23 | 5 | 27 to 28 | ||
| Electron Accelerators for Food Preservation | Soni H.C |
2004 | 23 | 5 | 28 to 30 | ||
| Role of Carbohydrate in the Formulation of Health Foods | Frank Daniel V, Shashikala Puttaraj |
2004 | 23 | 5 | 30 to 31 | ||
| Indian Food Laws and Their Appropriateness in the Changing Scenario | Chadha D.S |
2004 | 23 | 5 | 32 to 33 | ||
| Role of Chemical Sterilants in Aseptic Packaging Systems | IA. Ansari, Niharika Mishra and A.K. Datta |
2004 | 23 | 5 | 47 to 51 | ||
| Biosensors: A Great Achievement in Detecting Pathogens in Food and Water | Suryasarathi Bose, Rupesh Arun Khare and Swapnil L. Fegade |
2004 | 23 | 5 | 51 to 59 | ||
| Innovative Milk Products for Nutrition and Health | Vinod K Huria |
2004 | 23 | 5 | 59 to 65 | ||
| Traditional Foods and Modern Machinery | A. Ramesh |
2004 | 23 | 6 | 14 to 16 | ||
| Development of Bioactive Fermented Dairy Products with Special Reference to Cheese: Scope and Challe | S. Makhal, S. Mandal and S.K. Kanawjia |
2004 | 23 | 6 | 25 to 35 | ||
| Innovations in Improver Premixes for Bakery, Traditional and Pasta Products | G. Venkateswara Rao |
2004 | 23 | 6 | 47 to 48 | ||
| Alleviating Micronutrient Malnutrition: What Works? | G. Venkatesh Iyengar |
2004 | 23 | 6 | 48 to 49 | ||
| Indian Meat Industry Perspective | Sirajuddin Qureshi and S.K. Ranjhan |
2004 | 23 | 6 | 50 to 52 | ||
| Neutraceuticals and Functional Biomolecules from Seafoods | V. Venugopal |
2004 | 23 | 6 | 52 to 53 | ||
| Food Processing to Deliver Superior Nutrition : A Role Beyond Consumer Acceptance and Convenience | Kalpana Platel and K. Srinivasan |
2004 | 23 | 6 | 54 to 57 | ||
| Safety and Quality of Processed Foods | Ramesh V. Bhat |
2004 | 23 | 6 | 58 to 61 | ||
| Microbial Polysaccharides: Application in Food Processing | S. Kundu, A.K. Tripathi T.K. Maity and A.K. Misra |
2004 | 23 | 6 | 62 to 64 | ||
| Pesticides in Packaged DRINKING Water- The Shadow and the Substance | A.S. Aiyar |
2003 | 22 | 1 | 11 to 16 | ||
| Pesticide Residues in Bottled Water | Centre for Secince and Environment |
2003 | 22 | 1 | 17 to 18 | ||
| Cherkin Industry in India: an Overview | Vikas Singh Chauhan |
2003 | 22 | 1 | 20 to 24 | ||
| High Hydrostatic Presuure in Food Preservation: Philosophy and Development | S. Makhal, Bhavana Vashishtha, S. Mandal and S.K. Kanawajia |
2003 | 22 | 1 | 38 to 45 | ||
| Resent Trends in Food Industry with Special Reference to Fruits & Vegetables | R.R. Mallya |
2003 | 22 | 1 | 45 to 48 | ||
| Milk and Milk Products as a Vehicle for Fortification | Pulari K. Nair, Rajan Sharma and Sumit Arora |
2003 | 22 | 1 | 48 to 51 | ||
| Effective Sanitization-Asset or Liability ? | S Kundu and A.K. Misra |
2003 | 22 | 1 | 52 to 53 | ||
| The "Burning" Issue | V.H. Potty |
2003 | 22 | 2 | 6 to7 | ||
| Indian food Industry: Will the Sun Ever Rise | V.H. Potty |
2003 | 22 | 2 | 10 to 18 | ||
| Acrylamide in Food: Occurrence and Detection | N.C. Basantyia and S.K. Saxena |
2003 | 22 | 2 | 37 to 39 | ||
| Upcoming Challenges of Indian Mustard and Rapeseed Meal-Current Global Perspectives | Usha Thiyam |
2003 | 22 | 2 | 39 to 41 | ||
| A Critical Review on Different Aspects of Goat Meat | Runu Chakraborty, Angshuman Bagchi and Utpal Raychaudhuri |
2003 | 22 | 2 | 42 to 47 | ||
| Recovery of By-Products from Animal Wastes: Technology and Equipment | Murari Prasad |
2003 | 22 | 2 | 47 to 50 | ||
| Recovery of By-Products from Animal Wastes: Technology and Equipment | Murari Prasad |
2003 | 22 | 2 | 47 to 50 | ||
| The "Killer" Fats? | V.H. Potty |
2003 | 22 | 3 | 11 to 12 | ||
| Category Review of Alcoholic Beverages- Indian Made Foreign Liquor | Rajat K. Baisya |
2003 | 22 | 3 | 18 to 24 | ||
| Succeeeding Fat: A Profile of Fat Replacers in Food Industry | Baninder Singh Sroan and Amarjeet Kaur |
2003 | 22 | 3 | 41 to 46 | ||
| Enrobing - An Innovation in Meat Products | A.K. Biswas and R.C. Keshri |
2003 | 22 | 3 | 47 to 49 | ||
| Developments in the Processing and Applications of Gelatin Allied Products | Gurjit Kaur, Amarjeet Kaur and S.S. Thinda |
2003 | 22 | 3 | 50 to 53 | ||
| Gel Ice - A Novel Chilling Medium for Seafood Industries | S. Selvara, G. Jeyasekaran and R. Jeya Shakila |
2003 | 22 | 3 | 53 to 55 | ||
| Shellac: Most Versatile Edible Coating Material for Food Industry | G.K. Goyal and I.P. Paltani |
2003 | 22 | 3 | 55 to 62 | ||
| The "Park" Syndrome | V.H. Potty |
2003 | 22 | 4 | 6 to 7 | ||
| Trends in Food Science and Technology Research in the Coming Years | V. Venugopal |
2003 | 22 | 4 | 12 to 14 | ||
| Analysis of Pesticide Residues in Drinking Water | Akmal Pasha |
2003 | 22 | 4 | 36 to 39 | ||
| Designer Meat Food | M. Anna Anandh, V. Lakshmanan and A.S.R. Anjaneyulu |
2003 | 22 | 4 | 40 to 45 | ||
| Health Benefits of Probiotic Foods | Alok Shah and A.S. Bawa |
2003 | 22 | 4 | 45 to 49 | ||
| Recent Advances in Assessment of Microbial Quality of Meat | M. Muthukumar and K.H. Rao |
2003 | 22 | 4 | 49 to 52 | ||
| Active Packaging - An Innovative Approach of Food Preservation | Shashi Prabha, Vikas Gulia and Renu Dadarwal |
2003 | 22 | 4 | 52 to 56 | ||
| Air-Brone Contamination in Dairy and Food Products | B.K. Goel, B.P. Shah, U.S. Shah, S.S. Sannabhatbi and H.K. Desai |
2003 | 22 | 4 | 57 to 58 | ||
| Man Pests and Pesticides | V.H. Potty |
2003 | 22 | 5 | 22 TO 23 | ||
| Carbonated Soft Dirnks Industry | Rajat K. Baisya |
2003 | 22 | 5 | 24 to 27 | ||
| "Probiocap": A Novel Scientific Approach | S. Makhal and S.K. Kanawjia |
2003 | 22 | 5 | 44 to 50 | ||
| Quality of Meat Products Containing Sodium Alginate or Sodium Caseinate as Fat Replacers | J. Sahoo and N. Kumar |
2003 | 22 | 5 | 51 to 54 | ||
| Processing and Quality Control of Fermented Meat Products | B. Raychowdhury, R. Chakraborty, R.S. Mukherjee and U. Raychaudhuri |
2003 | 22 | 5 | 55 to 61 | ||
| Ghee-Based Butter - A Technological Breakthrough in Dairy Industry | M. Sangeetha Bhaskar, S.K. Makker and S.P. Agarwala |
2003 | 22 | 5 | 61 to 62 | ||
| Material Selection for Manufacturing Dairy and Food Processing Equipment-Some Considerations | S.N. Jha |
2003 | 22 | 5 | 63 to 66 | ||
| Stainless Steel for Domestic and Commercial Food Processing | A.B. Lele and S.K. Dutta |
2003 | 22 | 5 | 67 to 68 | ||
| The Unpalatable Menu at Cancun! | V.H. Potty |
2003 | 22 | 6 | 18 to 19 | ||
| Dairy Industry | Rajat K. Baisya |
2003 | 22 | 6 | 20 to 23 | ||
| Nutraceuticals: Mechanism of Action | A.S. Bawa and Farhath Khanum |
2003 | 22 | 6 | 44 to 51 | ||
| Bromate Replacers in Bread | P. Preeti and K. Leelavathi |
2003 | 22 | 6 | 51 to 56 | ||
| Quality and Authenticity of Honey | A.H.W. Abdulkadar |
2003 | 22 | 6 | 57 to 59 | ||
| Cow vs Buffalo Milk as Substrate for Cheese Flavour | D.K. Sharma and B.D. Tiwari |
2003 | 22 | 6 | 60 to 62 | ||
| Computational Fluid Dynamics (CFD) Applications for the Food Industry | C. Anandharamakrishnan |
2003 | 22 | 6 | 62 to 68 | ||
| Newer Concepts in Milk Processing | B.V. Balasubramanyam, Satish Kulkarni, K. Jayaraj Rao and Bikash C. Gosh |
2002 | 21 | 6 | 42 to 45 | ||
| Softy: The Soft-Serve Frozen Dessert | S. Sarkar |
2002 | 21 | 6 | 45 to 47 | ||
| Full Granaries and Empty Stomachs | V.H. Potty |
2002 | 21 | 1 | 6 | ||
| Nutrition Labelling and Health Claims - The Need for Speedy Regulations | A.S. Aiyar |
2002 | 21 | 1 | 7 to 8 | ||
| Ready-to-Eat Indian Foods in Retort Pouches: The Second Wave | G.C.P. Rangarao |
2002 | 21 | 1 | 12 to 18 | ||
| Indian Fruit Processing Industry : Quality Control Aspects | Anjali Mehata, P.S. Ranote and A.S. Bawa |
2002 | 21 | 1 | 37 to 40 | ||
| Technology and Equipment for Commercial Production of Soymilk and Paneer | R.T. Patil and Nawab Ali |
2002 | 21 | 1 | 40 to 46 | ||
| Investigations on Chhang from Finger Millet (Eleucine Coracana Gaertn.) and its Commercial Prospects | S.C. Basappa |
2002 | 21 | 1 | 46 to 51 | ||
| Restructured Meat Products : Processing and Quality | A.R. Sen and S.A. Karim |
2002 | 21 | 1 | 51 to 53 | ||
| Food Allergen Labelling Guidelines | Chetan L. Hanchate |
2002 | 21 | 1 | 53 to 55 | ||
| Old is Not Gold Always | V.H. Potty |
2002 | 21 | 2 | 6 | ||
| Food Fortification-Facilitation Vs Disablement | A.S. Aiya |
2002 | 21 | 2 | 7 to 8 | ||
| Does Ghee Sold by Any Brand Smell as Sweet ? Quality Attributes and Hedonic Price Analysis of Ghee | Satish Y. Deodhar and Vijay Intodia |
2002 | 21 | 2 | 9 to 16 | ||
| Infrastructure Development for Effective Marketing Fresh Fruits wuth Reference to Packhouses | P.G. Adsule |
2002 | 21 | 2 | 28 to 31 | ||
| Application of Biotechnological Approaches for Quality Assurance in Dairy Industry | V.K. Batish and Sunita Grover |
2002 | 21 | 2 | 32 to 37 | ||
| Functionality of Starch Hydrolysates | Sangeeta Mishra and T. Rai |
2002 | 21 | 2 | 37 to 41 | ||
| Role of Functional Foods in Diet | S.C. Varshney |
2002 | 21 | 2 | 41 to 43 | ||
| Solvent Process : A Useful Tool for Rice Bran Oil Extraction | Rati Ram Gupta, Rajeev Gupta and Indu Gupta |
2002 | 21 | 2 | 43 to 46 | ||
| Is Consumer the King ? | V.H. Potty |
2002 | 21 | 3 | 6 | ||
| Regulation of Food Additives Need for Alignment of Stakeholderd' Interest | A.S. Aiyar |
2002 | 21 | 3 | 7 to 9 | ||
| Food Economy in Disarray | C.P. Chandrasekhar and Jayati Ghosh |
2002 | 21 | 3 | 10 to 14 | ||
| US Farm Bill and Return of Swadeshi `Yankee Style` | Harish Damodaran |
2002 | 21 | 3 | 15 to 17 | ||
| Liquid Nitrogen in Food Processing and Preservation | T.K. Goswami |
2002 | 21 | 3 | 28 to 32 | ||
| Liquid Nitrogen in Food Processing and Preservation | T.K. Goswami |
2002 | 21 | 3 | 28 to 32 | ||
| Adoption of ISO 14001 - A New Imperative for Food Industry : A Practical Implementation Case Study | Sohrab |
2002 | 21 | 3 | 32 to 39 | ||
| Safety of Street Foods : Case Study of a Food Plaza in Delhi | Pooja Bajaj, Pulkit Mathur and Sushma Sharma |
2002 | 21 | 3 | 39 to 43 | ||
| Energy Consumption Pattern for Processing of Bread | K.G. Krishnappa |
2002 | 21 | 3 | 43 to 46 | ||
| Spicy Nutrition | V.H. Potty |
2002 | 21 | 4 | 6 | ||
| Vegetarianism: Eat Wisely, Live Healthy | A.S. Aiyar |
2002 | 21 | 4 | 7 | ||
| Food Processing Industry in India | R.R. Mallya |
2002 | 21 | 4 | 8 to 9 | ||
| Amul : The Poster Boy of Rural IT | R.P. Srikanth |
2002 | 21 | 4 | 10 to 13 | ||
| Milk : The Classic Food of Modern Civilization | Vinod K Huria |
2002 | 21 | 4 | 24 to 32 | ||
| Emulsifiers in Dairy Industry: Current and Future Prospects | S.K. Nayak, P. Pattnaik and J.S. Sindhu |
2002 | 21 | 4 | 33 to 38 | ||
| Whey Utilization for Health Beverages | Sudhir Singh, A.K. Singh and G.R. Patil |
2002 | 21 | 4 | 38 to 41 | ||
| Situation Analysis of the Availability of Foods with Added Colours in Hyderabad vis a vis the PFA Ac | Pratima Rao, Ramesh V Bhat and Nadamuni Naidu |
2002 | 21 | 4 | 41 to 43 | ||
| Formulated Foods in the Current Millennium : Status and Challenges | B.N. Mathur and Latha Sabikhi |
2002 | 21 | 4 | 44 to 46 | ||
| The Story of Our Food | K.T. Achaya |
2002 | 21 | 4 | 48 to 49 | ||
| Eat Right, Live Long ! | V.H. Potty |
2002 | 21 | 5 | 6 | ||
| Bio Terrorism and Food- The Frivolous and the Serious | A.S. Aiyar |
2002 | 21 | 5 | 7 | ||
| Present Status and a Strategic Action Plan for the Development of Meat and Poultry Sector | G.S. Padda and S.S. Thind |
2002 | 21 | 5 | 8 to 13 | ||
| Interactions and Stability of Flavours in Foods | N.B. Shankaracharya |
2002 | 21 | 5 | 28 to 34 | ||
| Fresh Water Fish Processing -A Review | A.S. Bawa and K. Jayathilakan |
2002 | 21 | 5 | 34 to 40 | ||
| Chewing Gum and Bubble Gum - History, Production Uses and Regulatory Aspects | M.N. Manjunath V.D. Sattigeri and M.N. Krishnamurthy |
2002 | 21 | 5 | 41 to 43 | ||
| Low-Calorie Frozen Desserts | S. Sarkar |
2002 | 21 | 5 | 44 to 47 | ||
| Retort Pouch Technology for meat Products | I Prince Devadason, A.S.R. Anjaneyulu and T.R.K. Murthy |
2002 | 21 | 5 | 48 to 50 | ||
| Food Analysis and Quality Control | Manoranjan Kalia |
2002 | 21 | 5 | 51 | ||
| Food Analysis and Quality Control | Manoranjan Kalia |
2002 | 21 | 5 | 51 | ||
| A Taste for Proteins? | V.H. Potty |
2002 | 21 | 6 | 6 | ||
| Making Fruit Processing Fruiful | A.S. Aiyar |
2002 | 21 | 6 | |||
| Milling and Storage of Pulses in India | H.V. Narasimha, N. Ramakrishnaiah. V.M. Pratape, V.B. Sasikala and K.N. Narasimhan |
2002 | 21 | 6 | 32 to 39 | ||
| Milling and Storage of Pulses in India | H.V. Narasimha, N. Ramakrishnaiah. V.M. Pratape, V.B. Sasikala and K.N. Narasimhan |
2002 | 21 | 6 | 32 to 39 | ||
| Opportunities in Fish Processing | G. Jeyasekaran, R. Jeya Shakila and V. Sundararaj |
2002 | 21 | 6 | 40 to 42 | ||
| An Introduction to Marico - Mini Review | Prabodh Halde and Chetana Bhandari |
2001 | 30 | 3 | 54 - 55 | ||
| Food, Peace and Development | M.S. Swaminathan |
2001 | 20 | 18 | 11 to 13 | ||
| Challenges for India's Food Industry in the New Millennium Some Reflections | V. Kurien |
2001 | 20 | 1 | 13 to 14 | ||
| Food Industry in Indian in the New Millennium | Rajat K. Baisya |
2001 | 20 | 1 | 14 to 16 | ||
| Food Safety Consideration in the Context of Globalisation | A.S. Aiyar |
2001 | 20 | 1 | 16 to 18 | ||
| Thought for the Millennium | S. Sreenatha |
2001 | 15 | 1 | 18 to 19 | ||
| Can Adversities be Transformed into Advantages? | Rechard Joseph |
2001 | 20 | 1 | 19 to 20 | ||
| Edible Plant Products-Treasure-House of Food Ingredients | Y.S. Lewis |
2001 | 20 | 1 | 20 | ||
| Chapati-Indian Bakery Product of the 21st Century | B.R. Bedekar |
2001 | 20 | 1 | 21 to 23 | ||
| Processing of Foods Using High Hydrostatic Pressure | K. Venugopal. A.S. Kamat and D.R. Bongirwar |
2001 | 20 | 1 | 65 to 69 | ||
| High-Pressure Sterilization of Foods | Richard S. Meyer, Kern L. Copper, Dietrich Konorr and Huub L.M. Lelieveld |
2001 | 20 | 1 | 70 to 73 | ||
| Food Processing Industry in India | Omesh Saigal |
2001 | 20 | 2 | 18 to 19 | ||
| Indian Food Regulations in the Global Conetext | B. Raghuramaiah |
2001 | 20 | 2 | 20 to 23 | ||
| Food for Thought-is it Digestible? | V.H. Potty |
2001 | 20 | 2 | 23 to 24 | ||
| Wholesome Foods for Holistic Health | P.V. Suryaprakasa Ra |
2001 | 20 | 2 | 24 to 26 | ||
| Microencapsulation Using Spray Drying | D.K. Sharma and B.D. Tiwari |
2001 | 20 | 2 | 48 to 51 | ||
| Structured Lipidsand Their Applications | Vandana Sharma, Sumit Arora and B.K. Wadhwa |
2001 | 20 | 2 | 52 to 55 | ||
| Global Trends and Policies and Policies in food Packaging | K.R. Narasimhan |
2001 | 20 | 2 | 57 to 59 | ||
| Packaging Materials for the New Millennium : A Plastic Raw Material Supplier's Perspective | Y.B. Vasudeo |
2001 | 20 | 2 | 29 to 60 | ||
| Trends in Health Food Drinks Packaging | C.K. Narayanan |
2001 | 20 | 2 | 60 to 62 | ||
| Advatages of Glass as a Packaging Medium for Food Products | V. Vijaya Sanker |
2001 | 20 | 2 | 63 to 66 | ||
| Polymer Blends in Packaging Industry the Present Status and Future Prospects | Golok B. Nando |
2001 | 20 | 2 | 67 to 70 | ||
| Food for Thought | V.H. Potty |
2001 | 20 | 3 | 6 | ||
| Between the Bites | A.S. Aiyar |
2001 | 20 | 3 | 7 to 8 | ||
| The Exim Policy, WTO and the Food Industry | A.S. Aiyar |
2001 | 20 | 3 | 13 to 16 | ||
| WTO Agreements on SPS and TBT Implications for Food Qulity Issues | Satish Y. Deodhar |
2001 | 20 | 3 | 16 to 19 | ||
| The Forced Collection of US Agriculture | C.P. Chandrasekhar and Jayati Ghosh |
2001 | 20 | 3 | 20 to 24 | ||
| KSA Food Outlook for India | Parag Rastogi, Kapil Dev Pillai and S. Sudheer |
2001 | 20 | 3 | 29 to 33 | ||
| Looking at Packaging in a New Way to Reduce Food Losses | Kenneth S. Marsh |
2001 | 20 | 3 | 34 to 37 | ||
| The Outreach of Research and Innovation in Food Processing from Farm to Consumer- The Sutainability | V. Prakash |
2001 | 20 | 3 | 37 to 38 | ||
| Food Industry : High Potential for Future | S.R. Padwal Desai |
2001 | 20 | 3 | 38 to 39 | ||
| India's Mobernization Strides Ahead | P.R. Gupta |
2001 | 20 | 3 | 39 to 40 | ||
| Clean Technologies for the Food Processing Industries | R. Prakash |
2001 | 20 | 3 | 40 to 42 | ||
| Existing Packaging Systems Followed for Fresh Horticaltural Produce and Their Improvement Using Newe | P.G. Adsule |
2001 | 20 | 3 | 58 to 61 | ||
| Modern Trends in Packaging of Meat and Poultry | V. Venkataramanujam |
2001 | 20 | 3 | 61 to 64 | ||
| Packaging of Value- Added Fish Products | T.K. Srinivasa Gopal and C.N. Rvi Shankar |
2001 | 20 | 3 | 64 to 67 | ||
| Current Status and Potential for Retort Processed Food in India | S. Nadanasabapathy, A. Ramakrishna and A.N. Srivatsa |
2001 | 20 | 3 | 67 to 69 | ||
| Shelf-Life Determinants in Dry Bakery Products | K.R. Kumar |
2001 | 20 | 3 | 69 to 72 | ||
| Food for Thought | V.H. Potty |
2001 | 20 | 4 | 10 | ||
| Contract Manufacture for the Rodust Growth of the Food Industry | A.S. Aiyar |
2001 | 20 | 4 | 12 to 14 | ||
| A Policy and Strategy for Integrated Development of Agro-Food Industry | H.A.B. Parpia |
2001 | 20 | 4 | 18 to 24 | ||
| A strategic Assessment of Food Beverage and Agribusiness Opportunities in India | Editors |
2001 | 20 | 4 | 26 to 35 | ||
| Tea Industry : Longing for a Lot Party Time | A.R. Vijayendra Rao and G.C.P. Rangarao |
2001 | 20 | 4 | 36 to 37 | ||
| Quality Management Concepts for Improved Performance of Dairy Industry | Bhag Chand Katre and Sitaram Prasad |
2001 | 20 | 4 | 53 to 56 | ||
| Clean Milk Production - A Business Imperative for Indian Dairy Industry | Manmohan Munjial and R.K. Sharma |
2001 | 20 | 4 | 56 to 60 | ||
| Chemical Safety of Milk Products | Alpesh Jain, Prafulla Salunke, H.A. Patel and P.N. Thakar |
2001 | 20 | 4 | 60 to 62 | ||
| Artificial Sweeteners in Formulation of Dairy Products | Sumit Aror, S.K. Nayak, J.S. Sindhu and Raman Seth |
2001 | 20 | 4 | 62 to 66 | ||
| Yeast in Dairy Processing | Shilpa Vij and D.N. Gandhi |
2001 | 20 | 4 | 66 to 67 | ||
| Operational Efficiencies of Liquid Milk Processing Plants | Bhag Chand Katre and Sitaram Prasad |
2001 | 20 | 4 | 67 to 69 | ||
| Formulation of Tablespread from UF Retentate : Product Standardization | Deepak Deshpandde and D.K. Thompkinson |
2001 | 20 | 4 | 69 to 73 | ||
| Formulation of Tablespread from UF Retentate : Product Standardization | Deepak Deshpandde and D.K. Thompkinson |
2001 | 20 | 4 | 69 to 73 | ||
| Bio-Preservation of Milk and Milk Products | S. Sarkar and A.K. Mishra |
2001 | 20 | 4 | 74 to 77 | ||
| Food for Thought | V.H. Potty |
2001 | 20 | 5 | 6 | ||
| Functional Foods - from Medicine Chest to Kitchen Cadinet | A.S. Aiyar |
2001 | 20 | 5 | 8 to 10 | ||
| Contract Manufacturing : A Check List | N. Ramasubramanian and Gopal Sharma |
2001 | 20 | 5 | 11 to 12 | ||
| The Battle of Basmati : Won or Lost? | Richard Joseph and G.C.P. Rangarao |
2001 | 20 | 5 | 20 to 21 | ||
| Internet for Food Seientists | Prasoon Verma and R.R. Lal |
2001 | 20 | 5 | 53 to 55 | ||
| Omega - 3 Fatty Acids in Health and Designer Foods | P. Kavitha, Vivek Sharma and B.S. Bector |
2001 | 20 | 5 | 55 to 59 | ||
| Prebiotic Foods and Their Applications in Health Management | Vijendra Mishra and D.N. Prasad |
2001 | 20 | 5 | 59 to 61 | ||
| Towards Appropriate and Environmentally Sound | Packaging Issues Relating to Waste Management |
2001 | 20 | 5 | 62 to 63 | ||
| Eco-Friendly Packaging Materials | A.N. Srivatsa |
2001 | 20 | 5 | 63 to 64 | ||
| Modernising Package Forms from Natural Plant Materials-A Partial Solution | P. Veerraju |
2001 | 20 | 5 | 64 to 66 | ||
| Modernising Package Forms from Natural Plant Materials-A Partial Solution | P. Veerraju |
2001 | 20 | 5 | 64 to 66 | ||
| Life Cycle Analysis Approach for Environmental Impact | Udayan Paranjpe |
2001 | 20 | 5 | 66 to 67 | ||
| Food and Packaging Interaction - Migration Concepts and Regulations | Baldev Raj |
2001 | 20 | 5 | 67 to 74 | ||
| Food for Thought | V.H. Potty |
2001 | 20 | 6 | 6 | ||
| Food Irradiation Sinister Villain Turns Kinght in Armour | A.S. Aiyar |
2001 | 20 | 6 | 8 TO 9 | ||
| Strategic Imperative for Processed Food Industry to Gain from Food Biotechnology - Innovations | Rajat K. Baisya |
2001 | 20 | 6 | 10 | ||
| Strategic Imperative for Processed Food Industry to Gain from Food Biotechnology - Innovations | Rajat K. Baisya |
2001 | 20 | 6 | 10 | ||
| National Policy on Food Processing Industryes - A Critical Analysis | P.V. Suryaprakasa Ra |
2001 | 20 | 6 | 11 to 12 | ||
| Value Addition Due to Food Processing and Income Distribution Amongst the Poor | N. Rasul |
2001 | 20 | 6 | 17 to 21 | ||
| An Agri-Business Systems Stady of the Papad Industry in Gujarat | Sukhpal Singh, Shivani Narang, Gautam V. Annigeri and Vishal Anand |
2001 | 20 | 6 | 22 to 25 | ||
| Successful Implementation of Food Safety Management (HACCP) System in Food Industry - A Purposeful H | Sohrab |
2001 | 20 | 6 | 38 to 42 | ||
| Successful Implementation of Food Safety Management (HACCP) System in Food Industry - A Purposeful H | Sohrab |
2001 | 20 | 6 | 38 to 42 | ||
| Restructuring of Muscle Foods-An Energing Technology for Meat Industry | B.M. Naveen, A.S.R. Anjaneyulu, S.K. Mendiratta and Suresh Devatkal |
2001 | 20 | 6 | 42 to 46 | ||
| Ginger as a Tenderizing, Antioxidant and Antimicrobial Agent for Meat and Meat Products | B.M. Navven and S.K. Mendiratta |
2001 | 20 | 6 | 47 to 49 | ||
| Seafood Toxins | V.I. Bishor and Elizebeth George |
2001 | 20 | 6 | 49 to 52 | ||
| Corrugated Fibreboard Boxes - Development and Challenges inIndia | H.S. Sathish and G.C.P. Rangarao |
2001 | 20 | 6 | 54 to 58 | ||
| New Trends in Fresh Produce Packaging | Rajesh S. Matche |
2001 | 20 | 6 | 58 to 64 | ||
| Computer Simulation of Packaging and Storage Environments and Prediction of Shelf of Moisture Sensit | G.C.P. Rangarao |
2001 | 20 | 6 | 65 to 70 | ||
| Genetically Modified Foods - A Biotechnological Achievement | Geeta Sehgal and G.S. Chauhan |
2000 | 19 | 1 | 17 to 28 | ||
| Lipase Catalyzed Interesterification Reactions and Their Industrial Applications | Sunil Kumar Khare, H. Nabetani and Mitsutoshi Nakajima |
2000 | 19 | 1 | 29 to 35 | ||
| Milk Proteins in the Preparation of Edible Coatings | N.G. Basantia, Sumit Arora, Raman Seth and Ajit Singh |
2000 | 19 | 1 | 36 to 47 | ||
| Phosphorylation of Milk Proteins - For Improved Functionality | S.K. Nayak, Sumit Arora , R.B. Sangwan and J.S. Sindhu |
2000 | 19 | 1 | 48 to 55 | ||
| A Total Quality Management Approach for Raw Milk | A. Sur, S. Sarkar, K.K. Pramanik and A.K. Adhikari |
2000 | 19 | 2 | 94 to 96 | ||
| The Quality Standards for the New Millennium ISO 9000-2000 | Sohrab |
2000 | 19 | 2 | 98 to 106 | ||
| Improved Management on Operational Performance in Food Industry with Milk Processing Plant as a Mode | Bhag Chand Katre and Sitaram Prasad |
2000 | 19 | 2 | 107 to 115 | ||
| Standardization Systems for Quality Control of Foods | K.S. Premavalli |
2000 | 19 | 2 | 116 to 128 | ||
| Hazard Analysis in Frozen Foods | Anand Kumar Jaiswal |
2000 | 19 | 2 | 129 to 134 | ||
| Meeting International Trade Requirements of Agricultural Produce by a Quality Evaluation Approach | Ramesh V. Bhat and S. Vasanthi |
2000 | 19 | 2 | 135 to 138 | ||
| Commercaialization of Traditional Food Products, Technologics and Market Potential | P.V. Suryaprakasa Ra |
2000 | 19 | 3 | 171 to 174 | ||
| Time-Temperature Indicators as Shelf Life Monitors in Food Industry | B.V. Dharmendra, C. Ganesh Kumar and B.N. Mathur |
2000 | 19 | 3 | 181 to 189 | ||
| Application of Scraped Surface Heat Exchangers in Production of Condensed Milk | J. Badshah and R.K. Kohli |
2000 | 19 | 3 | 190 to 197 | ||
| Status of Separation Technology and Equipment in Food Processing Indusstries | L.D. Patel |
2000 | 19 | 3 | 198 to 201 | ||
| Factors Determining Selection and Puechase of Processed Foods | Ranjini S., Kala A. and Jamuna Prakash |
2000 | 19 | 4 | 256 to 261 | ||
| Impact of Nutrition Education on Knowledge of Women Consumers Regarding Food Labels | Beniwal A. and Khetarpal, N |
2000 | 19 | 4 | 262 to 267 | ||
| Dietary Fibre : A Low Calorie Dairy Adjunct | S. K. Nayak, P. Pattnaik and A.K. Mohanty |
2000 | 19 | 4 | 268 to 278 | ||
| Challenges in Food Science Education and Training for Food Industries - Issues in Adopting Open Lear | B. Panduranga Narasimharao |
2000 | 19 | 4 | 279 to 290 | ||
| After its Golden Trial, An Institution Lokks up | Rechard Joseph |
2000 | 19 | 5 | 324 to 326 | ||
| Management of Food Processing Industry | R. Krishnan |
2000 | 19 | 5 | 327 to 238 | ||
| Natural Food Preservation Systems | D.K. Thompkinson and A.K. Singh |
2000 | 19 | 5 | 330 to 339 | ||
| Plant Genetic Diversity - Impact on Our Food | A.S. Rashmi |
2000 | 19 | 6 | 340 to 344 | ||
| Application of Microbial Phytases in Animal Feed Industry | D. Somashekar, G. Venkateswaran, S.V.N Vijayendra and Krishna Nad |
2000 | 19 | 6 | 345 to 350 | ||
| Food Processing : A Challenge to Transform Inefficiencies into Opportunities | Anand Kumar Jaiswal |
2000 | 19 | 6 | 385 to 390 | ||
| The Importance of Business Administration Skills for a Food Scientist and Technologist | Chetan L. Hanchate |
1999 | 18 | 1 | 19 to 21 | ||
| Aseptic Processing and Packaging : Promising Packaging Technique for Food Processing Industries | G. Tewari and D.S. Jayas |
1999 | 18 | 1 | 23 to 33 | ||
| Edible Packaging : An Eco-Friendly Alternative to the Plastics | Kaushik Khamrui |
1999 | 18 | 1 | 34 to 38 | ||
| Flavour Encapsilations Application | Vandana Sharma, Sumit Arora and J.S. Sindhu |
1999 | 18 | 1 | 39 to 48 | ||
| Microencapsulated Enzymes and Their Applications inFood Industry | Ruchi Kushal and Sanjeev K. Anand |
1999 | 18 | 1 | 49 to 56 | ||
| Application of Microencapsulation Technology in Dairy Industry | Kadian, Amrit, R.S. Dabur and C.M. Kapoor |
1999 | 18 | 1 | 57 to 64 | ||
| Quality Control in Chocolate Industry | Anand Kumar Jaiswal |
1999 | 18 | 2 | 94 to 99 | ||
| Factors in Food Frying | Latha Sabikhi and B.D. Tiwari |
1999 | 18 | 2 | 100 to 104 | ||
| Ghee Residue - its Nutritional Value and Antioxidant Properties | Suman Guchhait, Sumit Arora and T. Rai |
1999 | 18 | 2 | 105 to 110 | ||
| Concentrated and Dried Milk Products from Buffalo Milk - Presrnt Scenario | Pandya A.J., Goel B.K., Acharya M.R., and Upadhyay K.C. |
1999 | 18 | 2 | 111 to 117 | ||
| Processing Value Addition to Mangoes | R.S. Ramteke, M.R. Vijayalakshmi and W.E. Eipeson |
1999 | 18 | 3 | 155 to 163 | ||
| Improved Extraction and Stabilization of Natural Food Colorants | K.D. Aparnathi and V.N. Borkhatriya |
1999 | 18 | 3 | 164 to 168 | ||
| Saving Electrical Energy in Tea Industries in North East India | L.S. Yadav and A.P. Srivastava |
1999 | 18 | 3 | 169 to 173 | ||
| Techniques to Extend the Shelf life of Pasteurized Milk | S. Sarkar |
1999 | 18 | 3 | 174 to 177 | ||
| A Study on Economic Viadility Indicators in Cashewnut Processing Industries Pertaining to Goa State | P.G. Raut, H.K. Patil and P.G. Adsule |
1999 | 18 | 3 | 178 to 181 | ||
| Internet Applications in Food Industry | T. Kar and A.K. Misra |
1999 | 18 | 4 | 218 to 222 | ||
| Applications of Image Processing Technique in Food Processing Industries | Abhijit Kar and Sanjaya K. Dash |
1999 | 18 | 4 | 223 to 228 | ||
| Sorbitol and Other Sugar Alcohols in the Food Industry | Fausto F. Dias |
1999 | 18 | 4 | 229 to 237 | ||
| Anti-Freeze Proteins : Prospects and Perspectives in Food Sector | V. Mishra and Pattnaik |
1999 | 18 | 4 | 238 to 244 | ||
| Quality Aspects of Goat Meat and Meat Products with Special Reference to Refrigerated Storage | Jhari Sahoo and S.P. Verma |
1999 | 18 | 5 | 277 to 286 | ||
| Milk Proteins as Emulsion Stabilizers in Comminuted Meat Products | K.H. Rao, K.V.S.S. Rao, R.R.B. Singh, A.S.R. Anjaneyulu and P.L. Yadav |
1999 | 18 | 5 | 287 to 298 | ||
| Modified Atmosphere Packaging of Meat and Meat Products - Aspects of Packaging Material, Packaging E | Anju Bharti and J. Sahoo |
1999 | 18 | 5 | 299 to 310 | ||
| Sensitive Strategies to Tackle Threats from Pests | John Hutchinson |
1999 | 18 | 5 | 311 to 312 | ||
| Honey - It is More Than Just Sweet | T.R. Shamala and Y. Shri Jyothi |
1999 | 18 | 6 | 349 to 357 | ||
| Probiotic Icecream - A New Concept for Indian Icecrean Industry | S. Sarkar |
1999 | 18 | 6 | 358 to 363 | ||
| An Analysis of the Safety of Indian Food Exports : The Quest for International Safety Equivalence | Robert J. Scheuplein |
1999 | 18 | 6 | 364 to 381 | ||
| Advances in Poultry Products Technology Research in India | R.P. Singh |
1998 | 17 | 1 | 21 to 24 | ||
| Technologies for Value-Added Poultry Products | A.K. Sachdev, S.S. Verma and Ram Gopal |
1998 | 17 | 1 | 25 to 28 | ||
| Pollutants in Livestock Products and Their Detection | N. Sharma and S.A. Wani |
1998 | 17 | 1 | 29 to 37 | ||
| Edible Film from Shark Meat for Wrapping Frozen Seafoods | V. Venugopal |
1998 | 17 | 1 | 38 to 40 | ||
| Edible Film from Shark Meat for Wrapping Frozen Seafoods | V. Venugopal |
1998 | 17 | 1 | 38 to 40 | ||
| Mobilisation of Available Resources for Adequate Protein Production | M. Ashraf Pal |
1998 | 17 | 1 | 41 to 47 | ||
| Emulsion Stability inFood Products | H.G. Ramachandra Rao and H.R. Hemantha Kumar |
1998 | 17 | 2 | 77 to 88 | ||
| Fat Replacers | Vandana Sharma, Sumit Arora and T. Rai |
1998 | 17 | 2 | 89 to 97 | ||
| Prospects for Bioproduction of Food Flavours | C. Ganesh Kumar, Asit Sharma and S.K. Kanawjia |
1998 | 17 | 2 | 98 to 111 | ||
| Nutritive Sweetenerd from Starch | Fausto F. Dias and Darshan Mehta |
1998 | 17 | 2 | 112 to 120 | ||
| A Case Study of Quality Improvement Through Transformation of Industrial Work Culture | S.R. Agarwal |
1998 | 17 | 3 | 150 to 153 | ||
| Clean Room ISO Standards and Their Implication for Indian Food Industry | B.P. Shah, R.K. Shah, U.S. Shah and C. Marella |
1998 | 17 | 3 | 154 to 157 | ||
| HACCP Concepts in Relation to Animal Food Industry | D. Vijaya Rao |
1998 | 17 | 3 | 158 to 161 | ||
| Role of Microorganisms in Traditional Fermented Food | J.P. Tamang |
1998 | 17 | 3 | 162 to 167 | ||
| N-nitrosamines : As Contaminants in Dairy Products | S.K. Nayak, P. Pattnaik and D.P. Mohapatra |
1998 | 17 | 3 | 168 to 173 | ||
| Status of Rice Bran Oil in India | A.K. Tikkoo, Y.C. Agarwal and D.K. Gupta |
1998 | 17 | 4 | 207 to 214 | ||
| Status of Rice Bran Oil in India | A.K. Tikkoo, Y.C. Agarwal and D.K. Gupta |
1998 | 17 | 4 | 207 to 214 | ||
| Studies on Various Quality Parameters for Grading of Jaggery | Patil J.P. and Adsule P.G. |
1998 | 17 | 4 | 215 to 217 | ||
| Advances in the Improvement of Raisin Quality | I.N. Dpreyappa Gowda |
1998 | 17 | 4 | 218 to 223 | ||
| Soybean Lecithin - its Manufacture, Properties and Applications | Chilukuri Gopi |
1998 | 17 | 4 | 224 to 324 | ||
| Intakes of Fats in India | K.T. Achaya |
1998 | 17 | 5 | 269 to 270 | ||
| Intakes of Fats in India | K.T. Achaya |
1998 | 17 | 5 | 269 to 270 | ||
| Newer Dimensions in the Processing of Oilseeds for Food Uses | Usha Venkararaghavan |
1998 | 17 | 5 | 272 to 275 | ||
| Extrusion Processing of Foods and Feeds | Soumitra Banerjee, Susanta Bhattacharyya and Pratap Chakraborty |
1998 | 17 | 5 | 276 to 281 | ||
| Food Quality Assurance : Microbiological Concerns | D. Vijaya Rao |
1998 | 17 | 5 | 282 to 289 | ||
| Consumption of Processed Food Products Among Urban Families | B. Sridevi and Uma Reddy |
1998 | 17 | 5 | 290 to 295 | ||
| Probiotics Feeding to Improve Poultry Meat Quality - A Critical Appraosal | Parmod Mahajan and Jhari Sahoo |
1998 | 17 | 6 | 333 to 344 | ||
| Probiotic Yoghurt for Infant Feeding | S. Sarkar and A.K. Mishra |
1998 | 17 | 6 | 345 to 349 | ||
| Infant and Weaning Food Formulations Containing Probiotic Cultures | M.R. Acharya and R.K. Shah |
1998 | 17 | 6 | 350 to 356 | ||
| Macro Nutrient and Micro Mineral Composition of Home Processed Dehydrated Foods | R. Geetha and G. Sarojini |
1998 | 17 | 6 | 357 to 360 | ||
| Popcorn-What is it ? | Fausto F. Dias and Darshan Mehta |
1998 | 17 | 6 | 361 to 362 | ||
| Use of Modified Why in The Preparation of Infant Formulas | D.K. Thompkinson and K.V.S.S. Rao |
1997 | 16 | 1&2 | 30 to 35 | ||
| Lactulose : An Important Sugar Derivative | N.C. Basantia, T. Rai and P. Pattnaik |
1997 | 16 | 1&2 | 36 to 41 | ||
| Lactulose : An Important Sugar Derivative | N.C. Basantia, T. Rai and P. Pattnaik |
1997 | 16 | 1&2 | 36 to 41 | ||
| Dairy Product Analogues - An Apprisal | Kaushik Khamrui, Prateek Jain and Utpal Roy |
1997 | 16 | 1&2 | 42 to 47 | ||
| Dairy Product Analogues - An Apprisal | Kaushik Khamrui, Prateek Jain and Utpal Roy |
1997 | 16 | 1&2 | 42 to 47 | ||
| Commercial Prodution of Shrikhan | S. Sarkar and A.K. Mishra |
1997 | 16 | 1&2 | 48 to 52 | ||
| Role of Sensory Analysis in Product Development | K.V.S.S. Rao, D.K. Thompkinson and B.N. Mathur |
1997 | 16 | 1&2 | 53 to 57 | ||
| Food Processing and Need for Quality Control | C.B. Jaganatha Rao |
1997 | 16 | 1&2 | 58 to 62 | ||
| Bacterial Ice Nucleation Diagnostics (BIND) Assay | P. Pattnaik, V.K. Batish and Sunita Grover |
1997 | 16 | 1&2 | 63 to 66 | ||
| An Appraisal of Nutrient Composition of Popupar Health Beverages vis-à-vis Sanctity of Labelling | G. Subbulakshmi and L. Chitra |
1997 | 16 | 3 | 21 to 24 | ||
| Consumers of Processed Fruit and Vegetable Products : An Analysis of Buying Behaviour | Raka Saxena and V.P.S. Arora |
1997 | 16 | 3 | 25 to 36 | ||
| HACCP Through ISO 9000 Quality Management Syatem | Sohrab |
1997 | 16 | 3 | 37 to 47 | ||
| The Brewing Industry in India - an Appraisial | K.L. Patkar, R.R. Ashok and S. Cariapa |
1997 | 16 | 4 | 18 to 25 | ||
| Membrane Technology for Fruit and Vegetable Juice Industry | D.K. Sharma |
1997 | 16 | 4 | 26 to 29 | ||
| Problems and Prospects of Cryogenic Freezing in Food Industry | Charanjit Kaur Sahni, D.S. Khurdiya, S.B. Maini and M.A. Dalalq |
1997 | 16 | 4 | 30 to 32 | ||
| Modified Starches and Their Use by Food Industry | Fausto F. Dais, Haris K. Techandani and Darshan Mehta |
1997 | 16 | 4 | 33 to 39 | ||
| Concepts of HACCP and Traditional Food Industry - A Case Study of Khoa | R.V. Sudershan, R.N. Rao and Ramesh V. Bhat |
1997 | 16 | 4 | 40 to 45 | ||
| Biocolours : New Generation Additives for Food | P. Pattnaik, U. Roy and Prateek Jain |
1997 | 16 | 5 | 21 to 27 | ||
| Surveillance of Non-Permitted Food Colours in Eatables | Sudhir Singh |
1997 | 16 | 5 | 28 to 31 | ||
| Role of Phosphates in Food Processing | Sitaram Prasad and B.C. Katre |
1997 | 16 | 5 | 32 to 35 | ||
| Need for Reappraisal of the Permissible Limit of Sulphur Dioxide in Jaggery | K. Aruna, K.K. Prasad Rao and G. Sarojini |
1997 | 16 | 5 | 36 to 40 | ||
| Anticarcinogenic Attributes of Dairy Products | P. Pattnaik, A.K. Mohanty, Sunita Grover and V.K. Batish |
1997 | 16 | 6 | 19 to 22 | ||
| Challengess in the Packaging of Dairy BY-Products | G.K. Goyal and K. Khamrui |
1997 | 16 | 6 | 23 to 28 | ||
| New Milk Foods for the Emerging Market | Satish Kulkarni, K. Jayaraj Rao, B.V. Balasubramanyam and Bikash Ghosh |
1997 | 16 | 6 | 29 to 36 | ||
| Propiono-Acido-Bifido (PAB) Milk - A New Cultured Milk for Infants | S. Sarkar and A.K. Mishra |
1997 | 16 | 6 | 37 to 41 | ||
| Formulation of A Dry-Mix for Paneer - Based Convenience Food | K. Jayaraj Rao and G.R. Patil |
1997 | 16 | 6 | 42 to 44 | ||
| Tea : A Refreshing Beverage | Alok Jha, R.S. Mann and R. Balachandran |
1996 | 15 | 2 | 22 to 29 | ||
| Recent Developments in Further Processed Poultry Meat Products | J. Sahoo, A.H. Samoon and D. Sapcota |
1996 | 15 | 2 | 30 to 36 | ||
| Efficacy of a Modified Buchner Funnel in the Decontamination of Aflatoxin B1 | Kavita Waghray and M. Uma Reddy |
1996 | 15 | 2 | 37 to 39 | ||
| Importance of Bar Coding | A.A. Joshi |
1996 | 15 | 2 | 40 to 42 | ||
| Tailored Plastics Film Laminates for Modified Atmoshere Packaging of Fresh Fruits | Matthew Prasad |
1996 | 15 | 3 | 17 to 20 | ||
| ISO 9000 and Enviroment Management Syatem | Sohrab |
1996 | 15 | 3 | 21 to 26 | ||
| Geriatric Foods - A Fad or a Need ? | V.H. Potty |
1996 | 15 | 3 | 27 to 32 | ||
| The Mad Mad Cows | D. Vijaya Rao |
1996 | 15 | 3 | 33 to 35 | ||
| Fat Spread - A Changing Face | R.B. Verma, P.S. Prajapati, P.N. Thaker and K.G. Upadhyay |
1996 | 15 | 3 | 36 to 42 | ||
| Status and Prospects of Soyabean Industry in India | Nawab Ali |
1996 | 15 | 3 | 43 to 46 | ||
| Fabrication and Finishing Techniques of Stainlees Steel Equipments for Food Processing Industry | C.V. Raghavan and P.N. Srinivasa Rao |
1996 | 15 | 4 | 22 to 31 | ||
| Hydrocolloids in Dairy Industry | R.D. Kokane, A.H. Jana and P.N. Thakar |
1996 | 15 | 4 | 32 to 37 | ||
| Inorganic UF/MF Memberanes for Application in Food Processing | D.K. Sharma |
1996 | 15 | 5 | 17 to 25 | ||
| Cultured Milk Products as Infant Feeding Substite | S. Sarkar and A.K. Mishra |
1996 | 15 | 5 | 26 to 29 | ||
| Corn : Industrial Utilization Perspectives | S.D. Singh, S.N. Mishra and S.S. Verma |
1996 | 15 | 5 | 30 to 33 | ||
| Consumer Behaviour in Food Products : A Case Stady of Edible oil in Urban India | Sukhpal Singh and Padmaja Mulukutla |
1996 | 15 | 5 | 34 to 24 | ||
| New Applications of Extrusion Cooking Technology | R.C. Smith and N. Singh |
1996 | 15 | 6 | 14 to 23 | ||
| Farm Dryers for Preprocessing Applications in Food | G. Nanjundaiah, M.N. Ramesh, Johny Joseph, A. Ramesh and P.N. Srinivasa Rao |
1996 | 15 | 6 | 24 to 30 | ||
| Process Engineering Systems for Convenience Food for Armed Forces | A. Devariya |
1996 | 15 | 6 | 31 to 36 | ||
| Poly-(Beta)- Hydroxydutyrate Biodegradable Thermoplastic | P. Pattnaik, Sunita Grover, Niyaz Ahmed and V.K. Batish |
1996 | 15 | 6 | 37 to 42 | ||
| Application of Electronics and Computers for Small Scale Food Processing Industry | Raghunandan, P. Purkayastha and Vinay Dharmadhikari |
1996 | 15 | 1 | 18 to 28 | ||
| Impact of Environmental Pollutants, Contaminants and Adulterants in Ensuring Food Safety | Sudhir Sing, S.K. Khanna and Shivashraya Singh |
1996 | 15 | 1 | 29 to 33 | ||
| Discrete Pulse Energy Input for Efficient Energy Application in Various Food Industry Operations | A.A. Dolinsky, A.A. Patel and J.V. Parekh |
1996 | 15 | 1 | 34 to 40 | ||
| Gamm-Glutamy1- Transpeptibase (GGTP) - A New Indicator for Pasteurization | Rajan Sharma and C. Ganesh Kumar |
1996 | 15 | 1 | 41 to 44 | ||
| Gamm-Glutamy1- Transpeptibase (GGTP) - A New Indicator for Pasteurization | Rajan Sharma and C. Ganesh Kumar |
1996 | 15 | 1 | 41 to 44 | ||
| Eatimating Market Potential of Food Products - Issues and Constraints | L.K. Vaswani and N.P. Singh |
1996 | 15 | 2 | 16 to 21 | ||
| Microwave Processing - An Emerging Alternative to Thermal Processing of Food | K.V.S.S. Rao, P.N. Zanjad and B.N. Mathur |
1995 | 14 | 1 | 17 to 23 | ||
| Technology, Quality and Scope of Fruit Wines Especially Apple Beverages | D.K. Sandhu |
1995 | 14 | 1 | 24 to 34 | ||
| Continuos Vibro Fluid Bed Roaster for Beakfast Cereals | K. Venkatesh Murthy, P.N. Srinivasa Rao and T. Ramesh |
1995 | 14 | 1 | 35 to 38 | ||
| Dairy Industry in India - A Scenario | D.K. Thompkinson |
1995 | 14 | 2 | 18 to 22 | ||
| Compositional Developments for Infant Foods | D.K. Thompkinson and B.N. Mathur |
1995 | 14 | 2 | 23 to 27 | ||
| Lactose Hydrolyzed Products the Versatile Ingredients in Frozen Desserts | N.S. Joshi and A.H. Jana |
1995 | 14 | 2 | 28 to 33 | ||
| ISO 9000 And Food Industry | Sohrab |
1995 | 14 | 2 | 34 to 38 | ||
| Sensory Attributes of Meat and Meat Products | B.D. Sharma and Sarfaraz A. Wani |
1995 | 14 | 3 | 22 to 27 | ||
| Modified Atmosphere Packaging of Muscle Foods : Technology, Shelf-Life and Safety Aspects | J. Sahoo and A.S.R. Anjianeyulu |
1995 | 14 | 3 | 28 to 36 | ||
| Tumbling and Massaging - An Emerging Technology for Meat Industry | Sarfaz Ahmed Wani, Sushil Kumar and P.K. Mandal |
1995 | 14 | 3 | 37 to 41 | ||
| By-products from Industrial Fishery Processing | V. Venugopal |
1995 | 14 | 4 | 22 to 30 | ||
| Indigenous Production of Shrimp Feed | Pradip Chakraborty |
1995 | 14 | 4 | 31 to 35 | ||
| Trends in Food Consumption and Food Industry Development - A Global Perspective | V.H. Potty |
1995 | 14 | 4 | 36 to 48 | ||
| Cryogenics for Food Applications | C.T. Murthy |
1995 | 14 | 5 | 24 to 33 | ||
| Extrusion Cookers and Their Application in Oilseed Protein for Human Food | S.D. Kulkarni |
1995 | 14 | 5 | 34 to 41 | ||
| Proential of Goat Milk and its Products as Health Food | U.K. Pal and M.K. Agnihotri |
1995 | 14 | 5 | 42 to 46 | ||
| Applications of Immobilized Enzymes and Cells in the Processing of Soymilk and Soyafoods | S.K. Khare and Krishna Jha |
1995 | 14 | 6 | 48 to 51 | ||
| Quest fo Quality in Food Sector - Role of Standards | R.N. Sharma |
1995 | 14 | 6 | 52 to 60 | ||
| Biotechnology and HI-Technology in Food Production, Processing and Preservation - Industrial and Exp | P.M. Nair |
1994 | 13 | 1 | 18 to 24 | ||
| Protentials for Increasing Agricultural Productivity in India | G. Rangaswami |
1994 | 13 | 1 | 25 to 29 | ||
| Application of High Pressure Technology in Food Industry | N.K. Rastogi, R. Subramanian and K.S.M.S. Raghavarao |
1994 | 13 | 1 | 30 to 34 | ||
| Selection and Uses of Stainless Steel in Food Industry | C.V. Raghavan, R. Srichandan Babu and P.N. Srinivasa Rao |
1994 | 13 | 2 | 26 to 32 | ||
| Energy Saving Considerations in Steam Generation and Transport in Food Industry | B.K. Kumbhar |
1994 | 13 | 2 | 33 to 39 | ||
| Hurble Technology for Shelf - Stable Food Products | Berwal J.S |
1994 | 13 | 2 | 40 to 43 | ||
| Biogas from Food Wastes | Krishna Nand |
1994 | 13 | 3 | 22 to 34 | ||
| Developments in Technology of Intermediate Moisture Foods with Special Reference to Indian Meat Indu | J. Sahoo, S. Kumar and P.L. Yadav |
1994 | 13 | 3 | 35 to 45 | ||
| Technologies for Low-Cholesterol Eggs and Dairy Products | S. Saijpaul, G.S. Makkar and Ichhponani J.S |
1994 | 13 | 3 | 46 to 50 | ||
| Enzyme Technology in Food and Health Industries | R. Boopathy |
1994 | 13 | 4 | 22 to 31 | ||
| Current and Future Trends of Biscuit Industry in Indai | S. R. Agarwal |
1994 | 13 | 4 | 32 to 37 | ||
| Value-added Soya Protein Concentrate (Solubilized) as a By-Product of Soya Flour Texturization by Ex | R. Krishnan |
1994 | 13 | 4 | 38 to 39 | ||
| Solar Energy Applications in the Foods Industry | S. Kumar and C. Palaniappan |
1994 | 13 | 5 | 24 to 29 | ||
| Fruit and Vegetable Exports - New EC Quality Inspection Rules | Enrique Sierra |
1994 | 13 | 5 | 30 to 34 | ||
| Dehydrated Vegetables - A Market to Waych in the Future | Rudy Kortbech-Olesen |
1994 | 13 | 5 | 35 to 40 | ||
| Scope for Energy Conservation in a Modern Rive Mill | Ashok Kumar and Deepak Raj Rai |
1994 | 13 | 6 | 22 to 26 | ||
| Immunomagnetic Separation (IMS) - A Rapid Detection Method for Pathogens | Ganesh Kumar. C and M.P. Tiwari |
1994 | 13 | 6 | 27 to 31 | ||
| Food Processing and Chemical Engineernig Chemical Engineering | Rastogi N.K and K.S.M.S. Raghavarao |
1994 | 13 | 6 | 32 to 40 | ||
| Osmotic Dehydration of Fruits and Vegetables - A Review | A.P. Chaudhari, B.K. Kumbhar, B.P.N. Singh and Maharaj NARAIN |
1993 | 12 | 1 | 20 to 27 | ||
| A New Butter-Flavourd Low-Fat Faread | A.A. Patel and S.K. Gupta |
1993 | 12 | 1 | 28 to 31 | ||
| Further-Processing of Broilers | C.M. Mahapatra |
1993 | 12 | 1 | 32 to 33 | ||
| Natural and Synthetic Gums : Properties and Uses in Food Industry | Amarjeet Kaur, K.S. Minhas and J.S. Sidhu |
1993 | 12 | 2 | 27 to 32 | ||
| Low-cost Traditional and Improved Devices for Roasting and Puffing of Grains | R.K. Jain and P.P. Srivastav |
1993 | 12 | 2 | 33 to 37 | ||
| Effect of Aflatoxin Contaminated Feeds on Buffalo Milk | Rashda Ali and Syde Asad Sayeed |
1993 | 12 | 2 | 38 to 40 | ||
| Mechanically Deboned Poultry Meat: Quality Aspects and Its Utilization by Indian Meat Industry | Asgar H. Samoon and J. Sahoo |
1993 | 12 | 3 | 20 to 26 | ||
| ISO 9000 : A Pre-Requisite for Product Certification | Sohrab |
1993 | 12 | 3 | 38 to 40 | ||
| Fat Bloom in Chocolates and Confectionery Coatings - A Review | A.H. Jana and P.N. Thakar |
1993 | 12 | 4 | 33 to 39 | ||
| Occupational Reactions in the Food Industry | Samuel B. Lehrer nad Carol E. O'Naeil |
1993 | 12 | 4 | 40 to 46 | ||
| Requirements for Quality Oototo Chips - An Overview | K.S. Sandhu and A.S. Bawa |
1993 | 12 | 4 | 47 to 50 | ||
| Scope of Supercritical Fluid Extraction Technology on India | N.A. Hingorani |
1993 | 12 | 5 | 30 to 31 | ||
| Some Process Technologies for the Preparation of Convenience Foods from Fruits and Vegetable for Def | K.S. Jayaraman |
1993 | 12 | 5 | 32 to 40 | ||
| Whey - An Alternative Substrate for the Production of Beker's Yeast | Shilpa Vij and D.N. Gandhi |
1993 | 12 | 5 | 41 to 43 | ||
| ISO 9000 and Haccp : A Definite Role in the Indian Food Industry | J.J. Dick |
1993 | 12 | 6 | 16 to 18 | ||
| Quality Improvements of Food Products by SSI Units | S.R. Agarwal |
1993 | 12 | 6 | 19 to 22 | ||
| Microbial Starter Cultures for Raw Ripened Meat Products | J.S. Berwal and Dinchev D |
1993 | 12 | 6 | 23 to 25 | ||
| Food Processing plant and Machinery -an Overview | A. Ramesh |
1992 | 11 | 1 | 20 to 26 | ||
| Extruder as a Bioreactor | Suvendu Bhattacharya |
1992 | 11 | 1 | 27 to 30 | ||
| Poultry and Meat Processing as Industry | B. B. Sahu and Poultry and C. M. Mahapatra |
1992 | 11 | 1 | 31 to 33 | ||
| Packaging Aspects of Confectionery Items | K. R. Kumar |
1992 | 11 | 1 | 34 to 39 | ||
| Product Design for Microwave Reheating | P. S. Richardson |
1992 | 11 | 2 | 24 to 32 | ||
| Biotechnological Approaches in Dairy and Food Industries | N. B. Desai, R. I. Dave and P. N. Thakar |
1992 | 11 | 2 | 33 to 35 | ||
| Ultra-High-Temperature Sterilization of Milk in India | A. K. Datta |
1992 | 11 | 2 | 36 to 39 | ||
| Role of Air in Foods | S. K. Berry |
1992 | 11 | 2 | 40 to 46 | ||
| Filling of Retort Pouch - A Simple Device to Obtain Claen Seal Area | M. S. Madhwaraj, H. S. Sathish, A. R. Vijayendrarao and S. Mahendra Pandian |
1992 | 11 | 2 | 47 to 48 | ||
| The Potential for Robotics in Poultry Processing | M. J. Swain, S. J. James and K. Khodabandehloo |
1992 | 11 | 3 | 24 to 32 | ||
| Consumer Perceptionof Food Safety : The American Scene | F. J. Francis |
1992 | 11 | 3 | 33 to 35 | ||
| Use of Deoiled Rice Bran : Present Status and Future Possibilities | M. B. Bera |
1992 | 11 | 3 | 36 to 38 | ||
| Present Status of Prawn Processing in India | Pradip Chakraborty |
1992 | 11 | 3 | 39 to 41 | ||
| Roasted Blended Foods as Specialty Foods | P. P. Srivastav |
1992 | 11 | 3 | 42 to 45 | ||
| Application of Ohmic Heating TO Continuous Sterilization of Food | Sudhir K. Sastry |
1992 | 11 | 4 | 28 to 30 | ||
| Convenience Foods - Emerging Scenario | S. S. Arya |
1992 | 11 | 4 | 30 to 41 | ||
| Packaing Materials Industry in Indai | Technology Information, Forecasting and Assessment Council (TIFAC) |
1992 | 11 | 4 | 42 to 46 | ||
| Osmotic Dehydration Kinetics of Foods | MD. Shafiur Rahman |
1992 | 11 | 5 | 20 to 24 | ||
| Exploiting Microoraganisms for Human Needs | K. Palaniyappan |
1992 | 11 | 5 | 25 to 27 | ||
| Nutritional Considerations in Food Processing : Process Optimization for Nutrient Conservation - A N | Dr. B. S. Narasinga Rao |
1992 | 11 | 5 | 28 to 33 | ||
| Newer Concepts in Packaging - Relevance to Food Packaging in India | P. V. Narayanan |
1992 | 11 | 5 | 34 to 36 | ||
| Preparation of Food and Agricultural Reference Materials for Analytical Quality Assurance | Venkatesh Iyengar |
1992 | 11 | 6 | 20 to 21 | ||
| A Multiple Merit Heat Exchanger for Dairy and Food Industries | H. Abichandani, A. K. Dodeja and S. C. Sarma |
1992 | 11 | 6 | 22 to 24 | ||
| Retortable Plastic Packaging for Thermo-processed Foods | 11 |
1992 | 11 | 6 | 25 to 32 | ||
| Processing of Mango in the Industry - A Scenario | B. K. Kumbhar |
1992 | 11 | 6 | 33 to 36 | ||
| Policy Issues on Processed Food Industry | A. K. Das |
1991 | 10 | 1 | 14 to 15 | ||
| The Need for Change and Policy Instrument in Agro-Exports | Vireni Shah |
1991 | 10 | 1 | 16 to 18 | ||
| Random Views on Government Policies Affecting Development of Food Processing Sector in India | Editorial Board |
1991 | 10 | 1 | 19 to 21 | ||
| Processed Food - A Bird's Eye-View | George Issac |
1991 | 10 | 1 | 22 to 25 | ||
| Miltone : Present Status and Future Prospects | M. R. Chandrasekhara |
1991 | 10 | 1 | 26 to 28 | ||
| India's Food Exports to Global Markets : Exportable Surpluses-Key to Expanding Exports | M. Dattatreyulu |
1991 | 10 | 2 | 16 to 20 | ||
| Pattern of Detention of Food of Indian Origin at Ports of Entry in USA | Ramesh V. Bhat |
1991 | 10 | 2 | 21 to 22 | ||
| Soyabean Processing Industry - an Update | G.A. Sulebele |
1991 | 10 | 2 | 23 to 26 | ||
| Rice and Rice Milling Industry in India | Mysore District Rice Millers Association |
1991 | 10 | 2 | 27 to 28 | ||
| Human Resource Development in Food Science and Technological Approach | H .A. B. Parpia |
1991 | 10 | 3 | 24 to 28 | ||
| Food Industry Manpower Needs and Training | K. K. Sakariah |
1991 | 10 | 3 | 29 to 31 | ||
| Non-Technical Man-power Requirements of the Food Processing Industry | Kishor Kher |
1991 | 10 | 3 | 32 to 33 | ||
| Ginger Processing for Profit | Prem Singh Arya |
1991 | 10 | 3 | 34 to 35 | ||
| Role of Speciality Foods for Meeting Nutritional Requirements | S. Venkat Rao |
1991 | 10 | 4 | 22 to 24 | ||
| Recent Advances in the Manufacture of Infant Foods | B. N. Mathur |
1991 | 10 | 4 | 25 to 28 | ||
| Flavour of Rich Tradition - Indian Coffee | Sunalini N. Menon |
1991 | 10 | 4 | 29 to 31 | ||
| Role of Modren Packaging in Marketing of Indigenous Dairy Products | G. K. Goyal and G. S. Rajorrhia |
1991 | 10 | 4 | 32 to 34 | ||
| Continuous Ghee Manufacture - an Engineering Approach | H. Abichandani, S. C. Sarma and B. S. Bector |
1991 | 10 | 4 | 35 to 36 | ||
| Overcoming Constraints in Edible Oil Usage | K. T. Achaya |
1991 | 10 | 5 | 22 to 26 | ||
| Specialty Fat Products for Bakerries and Edible Products | M. M. Chakrabarty |
1991 | 10 | 5 | 27 to 32 | ||
| Omega - 3 Fatty Acids in Health and Disease | D. P. Sen |
1991 | 10 | 5 | 33 to 37 | ||
| Biotechnological Approach for the Modification of Oil and Fats | Sakina Khatoon |
1991 | 10 | 5 | 38 to 41 | ||
| Reverde Osmosis in Food Processing | Munir Cheryan |
1991 | 10 | 6 | 30 to 41 | ||
| The Role of Physical Properties in the Development of New Products and Processes | Brian M. Mckenna |
1991 | 10 | 6 | 42 to 46 | ||
| Role of Rheology in Flow of Fluid and Semi-Solid Food | M. A. Rao |
1991 | 10 | 6 | 47 to 53 | ||
| Export of Agricultural Products and Processed foods I. Products | Kr. Fateh Singh Jasol |
1990 | 9 | 1990 | 18 to 27 | ||
| Food Industry in Brazil | Moraes, Iracema De Oliveria |
1990 | 9 | 1 | 28 to 32 | ||
| Metal Containers for Packing Processed Food Products : Present Status and Future Prospects in India | Dr. M. Mahadevaiah |
1990 | 9 | 1 | 33 to 38 | ||
| Biotechnological Approaches in Food Applications | S. Ramachandran |
1990 | 9 | 2 | 14 to 16 | ||
| Exports of Agricultural Products and Processed Foods : II. Markets | Kr. Fateh Singh Jasol |
1990 | 9 | 2 | 18 to 26 | ||
| Lactose Manufacture from Whey - Engineering Solutions | V. Kapil, A. K. Dodeja and S. C. Sarma |
1990 | 9 | 2 | 27 to 32 | ||
| Biscuit Industry in Indai - Future Scenario | Sunil K. Alagh |
1990 | 9 | 3 | 18 | ||
| Prospects for Small Scale Biscuit Industry in the Nineties | S. R. Agarwal |
1990 | 9 | 3 | 19 to 21 | ||
| Bread Industry in India - Looking Ahead | Sanjeev Chowdhary |
1990 | 9 | 3 | 22 to 23 | ||
| The Milling Industry and its Problems | Kantilal D Singhee |
1990 | 9 | 3 | 24 to 25 | ||
| Raw Materials in Milling and Baking | M. K. Panduranga Setty |
1990 | 9 | 3 | 26 to 27 | ||
| Recent Developments in the Use of Shortenings and Surfactants in Bread Making | P. Haridas Rao |
1990 | 9 | 3 | 28 to 32 | ||
| Food Additives - Consumers' View Point | B. S. Narasinga Rao |
1990 | 9 | 4 | 14 to 17 | ||
| Processing to Provide Consistent Quality for the Consumer | Colin Dennnis |
1990 | 9 | 4 | 20 to 23 | ||
| A Generalised Chart for Sensitivity and Breakeven Analysis | P. Ramakrishna |
1990 | 9 | 4 | 24 to 27 | ||
| Food Irradiation : Retrospect and Prospects | A. Sreenivasan |
1990 | 9 | 5 | 12 to 15 | ||
| Food Irradiation and Cost Consideration | V. H. Potty |
1990 | 9 | 5 | 16 to 17 | ||
| From Green Revolution to Biotechnology : Impcts on U.S. and Mexican Social Structures | Gerardo Otero |
1990 | 9 | 5 | 18 to 22 | ||
| Improved Parbioling Technologies for Better Product Quality | K. R. Bhattacharya |
1990 | 9 | 5 | 23 to 26 | ||
| Food Packaging in India : A Perspective | P. Veerraju and G. C. P. Rangarao |
1990 | 9 | 6 | 14 to 22 | ||
| Aseptic Packaging | A. Astrom |
1990 | 9 | 6 | 23 to 27 | ||
| All That Matter That Matters in Food Package Labelling | G. C. P. Rangarao |
1990 | 9 | 6 | 28 to 36 | ||
| Application of Lactoperoxidase System for Enhancing the Shelf Life of Milk | J. B. Praja[ati and R.I. Dave |
1990 | 9 | 6 | 37 to 39 | ||
| Cost Analysis of Expeller Processing of Rapeseed | A. K. Tikkoo, U. S. Agrawal, D. K. Gupta and B. P. N. Singh |
1989 | 8 | 1 | 1 to 12 | ||
| Status of Small Scale Food Industries in India | Dr. P. G. Adsule |
1989 | 8 | 1 | 13 to 19 | ||
| Study of Rice Bran Oil Industry in India in the Light of Empirical Evidence | Sivala Kumar, N. G. Bhole, R. K. Mukherjee |
1989 | 8 | 1 | 20 to 24 | ||
| Reviving the Pressure-Parboiling Process by Use of Low-Amylose Varieties of Paddy | K. R. Unnikrishnan and K. R. Bhattacharya |
1989 | 8 | 1 | 25 to 28 | ||
| Emerging Trends in Food Packaging | B. D. Chatterjea |
1989 | 8 | 2 | 1 to 11 | ||
| Export Prospects of Marine Products in the Small Scale Sector | G. George |
1989 | 8 | 2 | 12 to 13 | ||
| Sensory Analysis : The Science of Qulity Assessment | D. Rajalakshmi, and Dr. Shanthi Narasimhan |
1989 | 8 | 2 | 14 to 16 | ||
| Effect of Post Exsanguination Electrical Stimulation on Meat Qualityu -- A Review | P. Mahajan and P. C. Panda |
1989 | 8 | 3 | 1 to 9 | ||
| The Market for Processed Food in India | Sanjeed Chaudhuri |
1989 | 8 | 3 | 10 to 12 | ||
| Sweeteners form Starch | Dr. P. M. Shah |
1989 | 8 | 3 | 13 to 15 | ||
| Extrusion of Foods and its Possible Applications in Indian Food Industries | Suvendu Bhattacharya |
1989 | 8 | 4 | 1 to 8 | ||
| Food Irradiation - Pros and Cons | D. A. E. Ehlermann |
1989 | 8 | 4 | 9 to 14 | ||
| Microbial Enzymes in Food Processing Industry: Present Status and Future Prospects in India | B. K. Lonsane and M. Ramakrishna |
1989 | 1989 | 4 | 15 to 22 | ||
| R & D Can Contribute to Speedy to Speedy Development | Dr. B. L. Amla |
1988 | 7 | 1 | 1 to 5 | ||
| Policy Changes Vital | Dr. V. H. Potty |
1988 | 7 | 1 | 6 to 8 | ||
| Biotechnology in Food-New Emerging Field | Dr. L. V. Venkataraman |
1988 | 7 | 1 | 9 to 11 | ||
| An Emerging Science | M. R. Chandrasekhara |
1988 | 7 | 1 | 12 to 15 | ||
| Indian Food Nutritious | Dr. K. T. Achaya |
1988 | 7 | 1 | 16 to 18 | ||
| Food Exports : The Indian Xeperience | Kr. Fateh Singh Jasol |
1988 | 7 | 1 | 19 to 55 | ||
| Special Needs and Problems in the Marketing of Processed Food | Ravi Kumar Aggarwal |
1988 | 7 | 1 | 56 to 61 | ||
| Perspectives on Milk - Production, Marketing and Technology | S. P. Singh, Parmatma Singh, B. D. Sharma and Rajendra Prakash |
1988 | 7 | 2 | 1 to 8 | ||
| Mold Damage - ITS Effect on Physico-Chemical and Functinaol Properties of Wheat | Narpinder Singh and K. S. Sekhon |
1988 | 7 | 2 | 9 to 11 | ||
| Putting the Breaks on Bacteria in the Food Industry | Ulrich Verhoefen |
1988 | 7 | 2 | 12 to 15 | ||
| Losses in Fruits and Vegetables and Their Remedial Measures | V. B. Dalal |
1988 | 7 | 3 | 1 to 13 | ||
| Emulsifying Property of Egg Yolk - A Review | B. B. Sahu and P. C. Panda |
1988 | 7 | 3 | 14 to 17 | ||
| Status of Beef in Bhutan and Its Relative Effect on Indian Border Area | J. N. Singh |
1988 | 7 | 3 | 18 to 19 | ||
| Food Processing Industry-- An OverView | P. Murari |
1988 | 7 | 4 | 1 to 3 | ||
| Protective Coats for Fresh Fruits and Vegetables | V. B. Dalal and N. Nagaraja |
1988 | 7 | 4 | 4 to 11 | ||
| Effect of Rate of Chilling and/or Freezing on the Survival of Salmonellae in Poultry and on Meat Qua | Victor Comerchero |
1988 | 7 | 4 | 12 to 21 | ||
| Food Irradiation : Estimates of Cost Processing | K. Krishnamurthy and D. R. Bongirwar |
1987 | 6 | 1 | 5 to 10 | ||
| Role of Food Additives in Convenience Food | S. S. Arya |
1987 | 6 | 1 | 11 to16 | ||
| Development of Ready-to-Use Scrambled Egg Mix | T. S. Satyanarayana Rao and T. R. Sharma |
1987 | 6 | 1 | 17 to 22 | ||
| Marine Products Exports - Problems and Prospects | Capt. K. M. Mathew |
1987 | 6 | 2 | 23 to 57 | ||
| A Semi-Modern Abattoir Concept for Hygienic Meat Production | N. Kondaih and B. Panda |
1987 | 6 | 2 | 58 to 61 | ||
| Parameters in the Preparation of a Dhal from Soyabeans | H. K. Das, H. K. Tewary, S. K. Bandyopadhyay and V. H. Dhote |
1987 | 6 | 2 | 63 to 65 | ||
| Impact of Defence Requirements on the Developments in Food Technology and the Growth of Food Process | Dr. S. S. Arya |
1987 | 6 | 3 | 109 to 116 | ||
| Use of Phosphates in Meat Products | A. S. R. Anjaneyulu, N. Kondaiah and N. Sharma |
1987 | 6 | 3 | 117 to 121 | ||
| Influence of Processing Variables on the Hygroscopic Behaviour of Freeze-bried Alphonso Mango Slices | M. S. Ramamurthy and D. R. Bongirwar |
1987 | 6 | 3 | 122 to 124 | ||
| Non-Nutritive Sweeteneras In Food Systems | Ashok Pandey and Poonam Nigam |
1987 | 6 | 4 | 157 to 165 | ||
| An Analysis of Some Features of Oli Expeller | A. K. Tikkoo, U. S. Agrawal, D. K. Gupta and B. P. N. Singh |
1987 | 6 | 4 | 166 to 170 | ||
| How Thailand Maintains Her Rice Quality : Lessons for India | K. R. Bhattacharya |
1987 | 6 | 4 | 171 to 175 | ||
| Post Harvest Technology of Mango | Shantha Krishna Murthy |
1986 | 5 | 1 | 3 to 12 | ||
| Qulity Control Parameters in Instant Tea Processing | S. Nagalakshmi and R. Seshadri |
1986 | 5 | 1 | 13 to 20 | ||
| Nutritional Singnificance of Rice Bran Oil | Dr. C. Rukmini |
1986 | 5 | 1 | 21 to 22 | ||
| Preparation of Yeast Hydrolysate - A Flavoured Food Adjunct | S. C. Basappa, S. A. Jaleel, A. Shankar Murthy and V. Sreenivasa Murthy |
1986 | 5 | 1 | 23 to 26 | ||
| A Decade of Meat Research and Development at the Indian Veterinary Research Institute - A Review | G. S. Padda, N. Sharma, H. B. Joshi and D. B. Sharma |
1986 | 5 | 1 | 27 to 31 | ||
| Status of Instant Milk Based Food in India | J. L. Bhanumurthy |
1986 | 5 | 2 | 71 to 73 | ||
| Quality and Utilization of Meat from Spent Hens | N. Kondaiah |
1986 | 5 | 2 | 74 to 76 | ||
| Vegetable Processing: Opportunities and Challenges | K. M. Nagargoje and J. N. Singh |
1986 | 5 | 2 | 77 to 79 | ||
| Utilization pf Potato Biomass for the Production of Confectioner's Syrup | N. P. Ghildyal, S. A. Jaleel, A. A. M. Kunhi, Fasiha Rehana, S. Srikanta, B. K. Lonsane and N. G. Karanth |
1986 | 5 | 2 | 81 to 84 | ||
| Packing House Industry for Horticulture Produce in India | P. G. Adsule |
1986 | 5 | 3 | 115 to 116 | ||
| Research Priorities for Meat in India | G. S. Padda, N. Sharma, R. C. Keshri |
1986 | 5 | 3 | 117 to 118 | ||
| Instant Halwa (Kisari Bhat) Mix - Storage Stability and Packaging Requirements | S. S. Arya and B. N. Thakur |
1986 | 5 | 3 | 119 to 121 | ||
| Stability of Lodine in Lodized Salt | S. Ranganathan and B. S. Narasinga Rao |
1986 | 5 | 3 | 122 to 124 | ||
| Fast Food - An Overview | A. S. Bawa and Sukhcharanjit Singh |
1986 | 5 | 4 | 165 to 169 | ||
| Oil Palm Cultivation in India | V. K. Abraham |
1986 | 5 | 4 | 170 to 171 | ||
| Forzen Storge of Poultry and Poultry Products | R. P. Singh and B. Panda |
1986 | 5 | 4 | 172 to 176 | ||
| The Quality of Edible oil in the Retail Markets of the Country | T. N. Murthi, V. D. Devadhara and C. K. Chakraborty |
1986 | 5 | 4 | 177 to 179 | ||
| Defferent Methods of Presterilization of Packaging Materials | N. Blasubrahmanyam |
1985 | 4 | 1 | 3 to 6 | ||
| Control of Microbil Contamination in Large Scale Production of Meat and Meat Products | N. Sharma, B. D. Sharma and G. S. Padda |
1985 | 4 | 1 | 7 to 9 | ||
| Studies on Milling of Flours of High Extraction Rates from Aestivum Wheats | G. Venkateswara Rao, S. R. Shurpalekar and H. Bolling |
1985 | 4 | 1 | 11 to 15 | ||
| Recent Developments in Food Packaging Materials | M. Mahadevaiah |
1985 | 4 | 2 | 45 to 51 | ||
| Technology of Coconut | Satyavathi Krishnankutty and A. G. Mathew |
1985 | 4 | 2 | 52 to 58 | ||
| Partially Defatted Soybean Dal | B. K. Chakraborty, T N. Murthi and V. D. Devdhara |
1985 | 4 | 2 | 59 to 61 | ||
| Modernisation of Rice Milling Industry Utilisation of Bye Products | N. Ibrahim |
1985 | 4 | 3 | 93 to 95 | ||
| Developments in Processing of Ham and Bacon | A. S. R. Anjaneyulu, N. Sharma and V. Lakshmanan |
1985 | 4 | 3 | 96 to 102 | ||
| The Presence and Detection of sme Toxic Components in common oil and Fats | M. R. Grover |
1985 | 4 | 3 | 103 to 105 | ||
| Imroving che stability of Indian Soyabean oil by Minimal Hydrogenation | J. Adhikari (Dasgupta) and S. Adhikari |
1985 | 4 | 3 | 106 to 109 | ||
| Standards and Systems in Vogue for Quality Cotrol and Pre-Shipment Inspection of Marine Products - A | S. N. Rao |
1985 | 4 | 4 | 139 to 141 | ||
| Modernisation of Food Industries in the Small and Tiny Sector in India | P. G. Adsule |
1985 | 4 | 4 | 142 to 147 | ||
| Preservation of Perishables in Rural Storages | K. Bhatia |
1985 | 4 | 4 | 148 to 149 | ||
| Preliminary Studies on the Use of Growth Regulators for Hastening or Delaying of Maturation Rate of | M. S. Krishnaprakash, B. Arvindaprasad, S. Dhanaraj, S.M. Ananthakrishna, C. A. Krishnaprasad and P. Narasimham |
1985 | 4 | 4 | 150 to 154 | ||
| Stability During Storage and Deep Fat Frying of Indian Soybean Oil | S. Adhikari and J. Adhikari (Dasgupta) |
1985 | 4 | 4 | 155 to 161 | ||
| Scope for Promotion of Soy Products in India | A. S. Aiyar |
1984 | 3 | 1 | 3 to 7 | ||
| Prospects of Comminuted Meat Products in India | G.S. Padda and N. Sharma |
1984 | 3 | 1 | 9 to 11 | ||
| Fats in our Food | K. T. Achaya |
1984 | 3 | 1 | 13 to 16 | ||
| Suitability of Flexible Packaging Materials for Packaging of Fruit Squashes | S. S. Arya, C.V. Madhura, K. S. Premavalli and K. Vidyasagar |
1984 | 3 | 1 | 17 to 21 | ||
| Extraction of Natural Products with Liquid and Super Critical Carbon Dioxide | K. Rajaraman, C. S. Narayanan nad A. G. Mathew |
1984 | 3 | 2 | 48 to 51 | ||
| Pesticide Residues in Livestock Products with Special Reference to Meat | N. Sharma, V. Lakshmanan and C. . Singh |
1984 | 3 | 2 | 52 to 56 | ||
| Development of Cottage Cheese in India | J. N. Singh |
1984 | 3 | 2 | 57 to 58 | ||
| Effect of Time Log on Storage Life and Quality of Red Delicious Apple of Himachal Pradesh | M. S. Krishnaprakash, Habibnnissa, B. Arvindaprasad, P. Narasimham, S. Dhanaraj and S.M. Ananthakrishna |
1984 | 3 | 2 | 59 to 62 | ||
| Aseptic Packaging Materials and Package From | K. R. Kumar |
1984 | 3 | 3 | 95 to 98 | ||
| Processed Food on Antractica | V. Subramanian and T. R. Sharma |
1984 | 3 | 3 | 99 to 100 | ||
| Techno-Economic Studies on Transportable Moving-Bed Onion Irradiator | K. Krishnamurthy, K. S. S. Sharma and V. P. Deshmukh |
1984 | 3 | 3 | 101 to 106 | ||
| Radiation Preservation of SeaoFoods | Norman F. Lewis |
1984 | 3 | 4 | 147 to 152 | ||
| Application of Microprocessors in Aseptic Processing of Food Products | R. Venkatakupaiah |
1984 | 3 | 4 | |||
| Oil from Custard Apple (Annona Squamosa) Seed | R. Prasada Rao, G. Azeemoddin and S. D. Thirumala Rao |
1984 | 3 | 4 | 163 to 164 | ||
| Traditional Food Frementation as Industrial Resources | Dr. Keith H. Steinkraus |
1983 | 2 | 1 | 3 to 9 | ||
| User-Oriented Information Services: Role of National Information Centre for Food Science and Technol | B. Ramanna and S.V. Sangameswaran |
1983 | 2 | 1 | 10 to 12 | ||
| A Novel Approch for Small Scale Cleaning of Wheat | A. Rahim, G. Venkateswara Rao, C.N. Vatsala and S.R. Shurpalekar |
1983 | 2 | 1 | 13 to 15 | ||
| Trends and Prospects of the Soft Drink Industry | C.P. Natarajan, K.O. Abraham and M.L. Shankarayana |
1983 | 2 | 2 | 43 to 49 | ||
| Training Facilities in Food Science and Technology in India | S.P. Manjrekar and K.T. Achaya |
1983 | 2 | 2 | 50 to 59 | ||
| Maturity Versus Content of Flavour Priciples in Pepper | Malini Ratnawathe and Y. S. Lewis |
1983 | 2 | 2 | 60 to 61 | ||
| Regional Research Laboratory, Jammu |
|
1983 | 2 | 2 | 62 to 64 | ||
| Dairy Industry in India | J. L. Bhanumurthi and K.K. Iya |
1983 | 2 | 3 | 93 to 107 | ||
| Energy Dependence of Japanese Food Industries | Toshio Kobayashi |
1983 | 2 | 3 | 108 to 115 | ||
| Determination of the Total Alkaloids (Theobromine and Caffeine) in Cocoa and its Products | Esther Malini and M. L. Shankaranarayana |
1983 | 2 | 3 | 116 to 118 | ||
| Aspects of Food Research in the Australian CSIRO | P. W. Board |
1983 | 2 | 3 | 121 to 123 | ||
| Indian Bisuit Industry-Present Status and Future | R. K. Lal |
1983 | 2 | 4 | 157 to 162 | ||
| Shelf-Life Extension of Fresh Meats and Poultry by Chemical Dips | N. Kondaiah and B. Panda |
1983 | 2 | 4 | 163 to 166 | ||
| Packaging and Transportation Studies on Apples | G. Venkatasubbaiah, S. M. Ananthakrishna and S. Dhanaraj |
1983 | 2 | 4 | 167 to 170 | ||
| Regional Research Laboratory, Trivandrum | 1983 | 2 | 4 | 171 to 172 | |||
| Food Industy in India - Prespective | Kamala Prasad |
1982 | 1 | 1&2 | 3 to 17 | ||
| Indian Vegetable Oil Industry | S.M. Patel |
1982 | 1 | 1&2 | 19 to 31 | ||
| Development of Indigenous Packaging Materials for Processed Food Products | M. Mahadevaiah and B. Anandaswamy |
1982 | 1 | 1&2 | 33 to 42 | ||
| Status of Fruit and Vegetable Preservation Industry in India and Future Prospects | G.S. Siddappa |
1982 | 1 | 3 | 73 to 80 | ||
| Japanese Food Industry with Emphasis on Traditional Foods | Tokuji Watanabe |
1982 | 1 | 3 | 81 to 89 | ||
| Improvement of Sheep for Mutton Quality | N.P. Dani |
1982 | 1 | 3 | 91 to 94 | ||
| Development of Asafoetida Industry by Laljee Godhoo & Co | Ajit K. Merchant |
1982 | 1 | 3 | 95 to 97 | ||
| Fish Products in Japan |
|
1982 | 1 | 4 | 129 to 137 | ||
| Extruded Foods | N. Mallikharjuna Rao |
1982 | 1 | 4 | 138 to 142 | ||
| Spice Processing Unit at Nepal Goes into Production | N. Krishnamurthy and P.N. Srinivasa Rao |
1982 | 1 | 4 | 143 | ||
| Production, Processing and Consumption Patterns of Mushrooms | Sudhir Sing, C. Ganesh Kumar and Shivashraya Singh |
1955 | 14 | 6 | 38 to 47 | ||
| Current Trends in the Use of Food Additives in Industry | T. Santhana Krishnan |
1900 | 9 | 4 | 18 to 19 | ||
| Xanthan : Structures, Properties and Uses | 1993 |
12 | 3 | 27 to 37 |