Association of Food Scientists & Technologists (INDIA)

CSIR - CFTRI Campus, Mysuru - 570020, Karnataka, INDIA

Indian Food Industry Mag

Sl.No Article Title Author Name Year of Publication Volume No Issue No Page No
1 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
2 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
3 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
4 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
5 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
6 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
7 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
8 Ozone: A green technology for food preservation and safety

Joshi MM, Pawar VS, Agarkar BS and Lolge RM

2025 7 1 41 - 52
9 Exploring the potential of Indian pulses: Nutritional profiling, processing techniques and products

Malleshi NG, Nikhita R and Ayesha N

2025 7 1 53 - 70
10 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
11 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
12 Purslane - The underrated green gem for global panacea!

Meenatchi Rajamani and Balakrishnan Navina

2024 6 1 24 - 31
13 Frozen yoghurt: A healthier alternative

Jishu Raj Chetia, Saurabh Sahu, Samlesh Kumari and Dibyakanta Seth

2024 6 1 32 - 46
14 Better food choice to keep the heart healthy from cardiovascular diseases (CVD)

Christina Sandra Singh

2024 6 1 47 - 60
15 Cereal starch and glycemic index: Facts to know

MK Bhashyam

2024 6 1 61 - 72
16 Mozzarella mastery: Exploring the factors influencing stretching characteristics

Ankit Bihola, Shaikh Adil and Deepak Kumar

2024 6 2 19 - 26
17 GI tagging in honey: Preserving authenticity and promoting quality

Mamta Thakur, Mahendra Kumar, Piyush Kashyap and Dharm Singh Meena

2024 6 2 27 - 3
18 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
19 Future of freeze-drying technology for fruits and vegetable processing: An Indian scenario

Shweta Yadav and Anupama Singh

2024 6 2 59 - 72
20 Non-migratory bioactive polymers: pioneering advances and emerging applications

Kavitha C, Deshpande HW, Kishor Anerao and Prasad Gangakhedkar

2024 6 3 21 - 30
21 Artificial neural network in food process optimization

Shwetha Papani, Aishwariyaa KP, Swetha MS

2024 6 3 31 - 46
22 Methods to determine thiocyanate in milk system and its singnificance

Sayantani Mondal, Soumita Bag and Reshab Majumder

2024 6 3 47 - 53
23 Non-vegetarian food sources and its convenient powder from

Ansari Ahmed, Anuprita Joshi, Machewad GM, and Deshpande HW

2024 6 3 55 - 66
24 Journey from Lyallpur to Mysore: Fruit preservation and processing technology and research

Arun Chandrashekar

2024 6 4 17 - 33
25 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
26 Fructo-oligosaccharides are food ingredient and additive: A review

Suhasini Piraji Kedare, Joshi AA and Kshirsagar RB

2024 6 4 41 - 48
27 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
28 Cereal proteins: An overview

MK Bhashyam

2024 6 4 59 - 71
29 Smart packaging for quality and safety of foods

Geethu M

2024 6 5 16 - 26
30 A review on innovative fat replacers in food processing industry

Sugunya Rao Y, Agarkar BS, and Joshi AA

2024 6 5 27 - 38
31 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
32 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
33 Probiotics dairy culture: Insights into safety, functional physiological and technological aspects

Mital R Kathiriya and Subrota Hati

2024 6 5 62 - 80
34 Challenges in formulating lactose-free or low-lactose milk

Sonu K Shivanna, Priyanka Singh Rao and Laxmana Naik N

2024 6 6 15 - 24
35 Revolutionizing packging: The emergrnce of active and intelligent technologies

Amruta M Dandwate Deshpande HW and Agarkar BS

2024 6 6 25 - 39
36 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
37 Millet proteins: A sustainable solution for future food security

Ridhi Pandey and Yogesh Khetra

2024 6 6 50 - 56
38 The interplay between food digestibility and microbial diversity in the human gut

B Navya, AA Joshi and RB Kshirsagar

2024 6 6 57 - 72
39 Applications of ultrasound in food processing

Anjaly M G, Rajesh G K, Sneha M and Prince M V

2023 5 1 26 - 36
40 Diabetics and consumption of rice: A challenge fixed

M K Bhashyam, Harish Rao, Shankara Murthy and Raja Rao

2023 5 1 37 - 39
41 Regulations and quality management systems for food processing in India

Manju G, Ramesh V, and Thammaiah N D

2023 5 1 41 - 48
42 Usage of Synthetic food colours with special reference to Indian regulations

Abhay Pandey, Richa Singh, Rajan Sharma, Kamal Gandhi

2023 5 1 49 - 58
43 Spice routes and trade

Sachin A J, Karthik Nayaka V S, Prashant Kalal, Vijay Rakesh Reddy S

2023 5 1 59 - 65
44 Application of ozone in food industry

Syama M A, Geo Thomas and Grace A Thachil

2023 5 1 66 - 72
45 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
46 Internet-of-Things deployment in the food sector: A promising perspective

Harsh Dadhaneeya, Prabhat K Nema, Vinkel Kumar Arora

2023 5 2 37 - 43
47 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
48 Methods for quality control and quality assurance of basmati rice: Challenges before India

M K Bhashyam

2023 5 2 67 - 72
49 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
50 Adopting and promoting circular economy practices for sustainable food supply chain

Pranay Banerjee

2023 5 3 22 - 24
51 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
52 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
53 Augmented Reality (AR) in dairy industry - Future prospects

Dharani Muthusamy, Neha Naijo and Manoharan AP

2023 5 3 47 - 54
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
55 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
56 Novel food processing technologies

Khanyisile Maina Moyo, Kajol Batta, Rita Sharma and Tirth Tandel

2023 5 4 & 5 28 - 28
57 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
58 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
59 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
60 Understanding the role of food colourants in your diet

Aishwarya Mujmulem A A Joshi and S K Sadawarte

2023 5 4 & 5 108 - 116
61 Challenges and opportunities in production and commercialization of probiotics

Anupriya Sharma and Prakash M Halami

2023 5 6 14 - 25
62 The carrageenan controversy: Separating fact from fiction

Aboli R Bhatlawande, Anuprita A Joshi and Pravin U Ghatage

2023 5 6 26 - 37
63 Clean label: An emerging trend in the food industry

Shreya Panwar, Chander Mohan, Swati Sharma and Ritu Sindhu

2023 5 6 93 - 98
64 Candied, crystallized and glazed fruits: Preservation methods, FSSAI regulations and challenges

Saran V and R Jagan Mohan

2023 5 6 99 - 104
65 Empowering the Food Insdustry Supply Chain Management Systems: An era of Covid-19

P Mariadon Shanlang Pathaw

2022 4 1 17 - 20
66 The Rising Indian Dairy

Simran Kaur Arora

2022 4 1 21 - 24
67 Osmotic dehydration of food commodities: A food preservation technique

Rashmi, Sheffali Chauhan and Anil Kumar Verma

2022 4 1 25 - 32
68 Consumer perception towards edible flower and safety issues

Rahul Yadav and Roji Waghmare

2022 4 1 33 - 44
69 Freeze dried foods - An overview on status and its applications in various platforms

Aisha Tabassum, Shiby Varghese and Sajeevkumar

2022 4 1 41 - 51
70 Ozone: Generation and applications in the food industry

Harshitha C.G., Rajan Sharma, Kamal Gandhi and Raghu H.V.

2022 4 1 52 - 60
71 Biosurfactants and its application in the food industry

H.T. Mouafo and D. Somashekar

2022 4 1 61 - 69
72 Efficacy of Onion and Garlic as antimicrobial compounds - A review

P. Irene Vethamoni and T. Glory Thanushya

2022 4 2 9 - 18
73 Characteristics of Prebiotics: Galacto-Oligosaccharides (GOS) & Fructo-Oilgosaccharides (FOS): A rev

M. Dharani and Dr. A. Karthiayani

2022 4 2 19 - 29
74 Fermented soybean (Sukni) preparation of Sartangtride of West Kameng, Arunachal Pradesh, India - an

Duyi Samyor

2022 4 2 30 - 41
75 Molecular gastronomy in seafood

Likitha Viswanathan, Suryapraba Vijayamuthu and Muralidharan Nagarajan

2022 4 2 42 - 49
76 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
77 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
78 Bio-preservation: Another step closer to a healthier life

Kiriti Aaradhana S, Vignesh S, Chidanand DV and Baskaran N

2022 4 3 17 - 27
79 Food safety policies and legislations: How well are the ACTs acting?

Anirudh Gururaj Payil, Kounaina Khan and Farhan Zameer

2022 4 3 28 - 42
80 Revolutionary food - Meat analog

R. Keerthana Priya, R. Dakshayani and R. Jagan Mohan

2022 4 3 43 - 48
81 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
82 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
83 Future of Food Industry: An insight into the changing trends

Maya Raman

2022 4 4 10 - 13
84 Extraction of organic solvents by ultrasound technique

M. Subhashini and R. Meenatchi

2022 4 4 14 - 19
85 Food and nutraceutical value of Tuna eyeball

Elavarasan K., Mohan C.D. and Karthikeyan M

2022 4 4 20 - 25
86 Biofilms in food industry - Interactions and control measures

R. Thomas, D. Bharadwaj S, Singha and A. Kumar

2022 4 4 26 - 39
87 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
88 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
89 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
90 Role of big data in transforming the food industry

Ajaydeep Singh Bedi, Kamaljit Kaur and Amarjeet Kaur

2022 4 5 9 - 15
91 Ozone washing for pesticide removal from fresh commodities

Anugraha E.K., Vithu P. and Sudheer K.P

2022 4 5 16 - 23
92 Onion solid waste for food packaging application

Thivya. P and Sinija. V.R

2022 4 5 24- 30
93 Dingkio: A traditional dried meat product of Nyishi tribe of Arunachal Pradesh

Charu Solung and Duyi Samyor

2022 4 5 31 - 35
94 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
95 Blockchain: A futuristic technology for Food Traceability

Supta Sarkar and T. Supraja

2022 4 5 48 - 52
96 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
97 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
98 Concerns around food safety & toxicology - An insight

Nilesh Amritkar

2022 4 6 9 - 12
99 Ayurvedic food need of the hour

Prabodh S Halde, S. Deotale, Anjali Boite and U Annapure

2022 4 6 13 - 17
100 A watershed moment in trading of basmati rice

M.K. Bhashyam

2022 4 6 18 - 22
101 COVID-19 impact on food processing and food security

Jyotismita Konwar, Nupam Kumar Palit and Manashi Das Purkayastha

2022 4 6 23 - 44
102 Promising perspectives of novel processing approaches in millet

Pravitha M and Ajesh Kumar V

2022 4 6 45 - 52
103 Charoli (Buchanania lanza) : A boom for tribal economy

Praween Nishad, Rajesh Kumar Nail and Shadanan Patel

2022 4 6 53 - 58
104 Bovine colostrum: An emerging nutraceutical

Akshaya Ramani, Rakendhu Saji, Kamal Gandhi, Raman Seth and Rajan Sharma

2022 4 6 59 - 68
105 Indian Food Processing in Light of COVID-19

Dr. Prabodh Halde

2021 3 1 7 - 11
106 Startup Ecosystem and Agribusiness Incubation

Binuja Thomas, Sreelakshmi K Unni and K.P. Sudheer

2021 3 1 12 - 19
107 IIFPT's Onion Mission Programme

C. Anandharamakrishnan

2021 3 1 20 - 28
108 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
109 Dairy Farmer to Entrepreneur: Capturing Value by Processing and Value Addition

P. Sudheer Babu and S.R. Shyam Sooraj

2021 3 1 39 - 43
110 Scope of Entrpreneurship in Indian Meat Sector

Prof. Dr. J. Abraham

2021 3 1 44 - 50
111 Financial Literacy: The Recipe for Entrepreneurial Success

Dr. Vimal Pant

2021 3 1 51 - 56
112 Diversification of Coconut Based Products in India

Dr. Prabodh Halde and Nidhi Agarwal

2021 3 1 57 - 62
113 Business Incubation Initiatives in Indian Fisheries Post Harvest Sector

George Ninan, Ravishankar C.N, Manoj P Samuel

2021 3 1 63 - 96
114 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
115 WHO & FAO recommendations to ensure food safety in food businesses during COVID - 2019

Aparna Kuna and A. Poshadri

2021 3 2 21 - 24
116 Blockchain technology: Implications for food safety management through traceability solutions

S.V. Desai and V.S. Hombalimath

2021 3 2 25 - 30
117 Food safety and COVID 19: International and national guidance

Seema Shukla

2021 3 2 31 - 36
118 Metagenomics for Precision in Food Safety & Quality Control

Chinmayee Deulgaonkar

2021 3 2 37 - 40
119 Microbioligical environmental monitoring in food processing

Manju G and Santosh K. Mishra

2021 3 2 41 - 51
120 Comparative analysis of food regulatory frameworks for Probiotics in Asian Countries

Dr. Jasvir Singh

2021 3 2 53 - 61
121 Understanding food allergens and it's management in food industry

Dr. Anirudha Chhonkar

2021 3 2 62 - 67
122 A review on physicochemical Properties of edible Oil: Before and after frying

Dr. Kakali Bandyopadhyay and Shairee Ganguly

2021 3 3 11 - 16
123 Challenges and Opportunities in Oil Palm cultivation in India

Nasim Ali

2021 3 3 17 - 23
124 Sources, Production and Application of Industrially Important Lipases: A Review

Dr. Anamika Ghatak

2021 3 3 24 - 33
125 Vegetable Oil Refining & By-Products Processing Technologies: Now & Next

Rohit A. Bangera

2021 3 3 34 - 53
126 Biodiesel: Opportunity and Challenges in India

Mahesh Kulkarni

2021 3 3 25 - 60
127 Fortification of Oil with Carotenoids

Dedasmita Dutta and Debjani Dutta

2021 3 3 61 - 67
128 Potential Uses, Applications and Benefits of Palm Neera

Anjali Sharma, Murlidhar Meghwal and Amit Kumar Jain

2021 3 4 7 - 15
129 Cacao from Mesoamerica Revolutionized the world through chocolates and health products

Pillai K.P.R

2021 3 4 16 - 23
130 Current status of 1-methylclopene (1-MCP) use in postharvest management of apple

Vijay Paul and Rakesh Pandey

2021 3 4 24 - 38
131 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
132 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
133 Health benefits of Cheddar cheese

Supriya Das, Chandrakanta Sen, Mahasweta Bhattacharyya and Pinaki Ranjan Ray

2021 3 4 49 - 58
134 Cold Plasma - Novel method of Food Preservation: A Review

Shubhendra Singh, Anil Kumar Chauhan and Rajeev Ranjan

2021 3 4 59 - 69
135 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
136 Nutraceutical potential of seaweeds

Suresh PV

2021 3 5 23 - 37
137 Promising Prospects of robotics in the food industry: A Review

Amala Tony and Jenny Ann John

2021 3 5 38 - 50
138 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
139 3D food printing for precicion nutrition: The process, parameters and prospects

Vithu P and Sudheer K P

2021 3 5 63 - 69
140 An Overview on Indian Traditional Sweet

Rai Singhvi, Sachin K Sonawane, Ashish Dabade and Pravin R Bhushette

2021 3 6 7 - 19
141 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
142 Monkey Jackfruit (Artocarpus lakoocha Roxd.): The Lesser-Known Fruit

Surabhi Pandey and Amrita Poonia

2021 3 6 30 - 37
143 Ancient Grains - The reintroduced siurce of nutrients

Smriti Rajiv Pillai and Akash Pare

2021 3 6 38 - 51
144 Meat Analogue: The Vegetable Meat - A review

Karishma Sebastian, Meahle Joseph. P., Saji Gomes and K.B. Sheela

2021 3 6 52 - 60
145 Dietary polyphenols and intestinal microbial colonization

Thirumdas Rohit, Srilatha P and Anjineyulu Kothakota K

2021 3 6 61 - 68
146 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
147 Health benefits and the need for processing Mushrooms: A review

Vidyashree M R and Vijayalakshmi M R

2020 2 1 21 - 32
148 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
149 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
150 Availabilty of safe food among school children in india

Pradip Chakraborthy

2020 2 2 6 - 9
151 Dietary spices possesing immunomodulatory potential

K. Srinivasan

2020 2 2 10 - 23
152 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
153 Importance of food in building immunity

Eshani Bhaumik Barui

2020 2 2 33 - 45
154 Immuno-Modulatory Properties of Triphala - A Combination of Three Dried Fruits

K R Anilakumar and A D Semwal

2020 2 2 46 - 59
155 Microbial safety of foods

Renu Agrawal

2020 2 2 60 - 69
156 Kakung: A traditional flatten cornsnack of Arunachala Pradesh

Duyi Samyor, Ajitabh Bora and Sanjai K. Dwivedi

2020 2 2 18 - 20
157 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
158 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
159 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
160 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
161 The 'New Normal' an Upcoming Trend of Food Industry post COVID 19

Sonika Pandey and Devarshi Upadyay

2020 2 4 7 - 10
162 Spotlighting Soybeans in Food: Diet and health promoting characteristics

Bhukya Jithender, Nickhil C and Lalan K. Sinha

2020 2 4 11 - 19
163 L-theanine: Structural, functional and analytical portrayal

Ratnadeep R Koyale, Sachin K Sonawane and Sonal Patil

2020 2 4 20 - 33
164 Microwave heating and its application in food industry

Pinki Saini, Unaiza Iqbal and Mazai Ahmed

2020 2 4 34 - 47
165 Complementary feeding in infants and its importance - A review

K.V. Anathakumar

2020 2 4 48 - 61
166 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
167 Pulsed light technology for food preservation: A novel approach

Pinki Saini, Unaiza Iqbal and Mazia Ahamed

2020 2 5 6 - 16
168 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
169 Irradiation - A Novel food preservation technique

Amit Kumar Juneja, Ammu V.K, Ditty Maria Dominic and Dharinkumar Bharatkumar Jayswal

2020 2 5 28 - 32
170 Ultrasoun processing of foods - An overview

Apoorva Sharma, Prerna Nath and S.J. Kale

2020 2 5 33 - 43
171 Potential applications of ultrasound in food processing

Radha Kushwaha, Vinti Singh, Vinita Puranik, Seeratpreet Kaur and Devinder Kaur

2020 2 5 44 - 57
172 Application of high pressure processing in seafood

J. Ginson and J. Bindu

2020 2 5 58 - 69
173 Safety of food and food workers in Covid - 19 pandemic

Pradip Chakraborty

2020 2 6 6 - 10
174 Honey - Tha Liquid Gold

D. Janani and R. Meenatchi

2020 2 6 11 - 16
175 Aptamer based biosensors in food processing sectors

Buvanasri Manikandan, Ishita Auddy and Dr. S. Shanmugasundaram

2020 2 6 17 - 25
176 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
177 Adding value to cassava family farming through fermented cassava foods

Johanna Aristizabal and Shreekant Sharma

2020 2 6 35 - 48
178 Fruits against diseases - a review

Sahana Ghosh and Prasenjit Das

2020 2 6 49 - 62
179 Food sector dynamics amid Covid-19 pandemic

Shikha Pandhi, Arvind Kumar and Akansha Gupta

2020 2 6 63 - 66
180 Microbiological safety of dairy products

Deepak Mital

2020 2 6 67 - 71
181 Microorganism”: Promising Source of Natural Colors

Prerna Nath1*, S. J. Kale1and Apoorva Sharma2

2019 38 1 13-22
182 Mahua (Madhucaindica): A boon for tribal economy

Alok Mishra, Amrita Poonia*

2019 38 1 23-28
183 Value added food products from Flacourtia jangomas (Lour.) Raeusch

Pinchu Elizabath Thomas & Biju Dharmapalan*

2019 38 1 29-37
184 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
185 Biomarkers of Fermented Food Intake: Overview and Future Impact - An update

Lakshmi Praba Kalyanaraman1, Arunkumar Elumalai1, Akash Pare1*

2019 38 1 44-54
186 Radiofrequency Applications in Food Processing

Vanivijay*, AK Pandey, OP Chauhan, PE Patki and AD Semwal

2019 1 2 19-27
187 Edible Packaging - A Promising Innovative Technology for Plastic Problems - A Review

K. S. Girkar*a and I. S. Udachana

2019 1 2 28-36
188 Overview of Packaging in Fish Preservation

Sumit Kumar Verma1, Karunanithi Masila    n*2, Neeraj Pathak3

2019 1 2 37-50
189 Herbal Drinks- A Recent Overview

*Akanksha Jain, Rakesh Gehlot and Abhishek Jain

2019 1 2 51-57
190 Applications of Vacuum Impregnation in Food Industry

Ashitha G N†, Prince M V†, and Sudheer, K. P*

2019 1 2 58-65
191 Aqua Processing: Technology & Engineering of Potable Water

Dev Kumar Yadav, Rashmi M, *GK Sharma, and AD Semwal

2019 1 3 14-27
192 Plasma Activated Water (PAW) – Potential Applications in Food Processing

Vidhi Guptaa, R. Mahendrana*

2019 1 3 28-34
193 Application of Ohmic Heating for Preservation of Fruit Juices - A Review

C. N. Joshi*a, I. S. Udachana

2019 1 3 34-47
194 Popcorn manufacturing as emerging business for micro entrepreneurs

Dr B R Premi & Dr Sohan Premi

2019 1 3 48-55
195 ACIDULANTS IN FOODS: an overview with recent trends

Khan MA*, Mahesh C, Wadikar DD, Sharma GK and Semwal AD

2019 1 3 56-65
196 Food Start-up in India- Opportunities and Challenges

Dr. Prabodh  S Halde

2019 1 3 7-13
197 Food Fraud - An Emerging Dimension in Food Safety

Vanivijay, AK Pandey, OP Chauhan*, PE Patki and AD Semwal

2019 1 4 11-21
198 Honey Processing and Machinery: A Profitable Venture

Md. Shafiq Alam, Surekha Bhatia and M Arora

2019 1 4 22-31
199 FSMA AND ITS IMPACT ON INDIAN FLAVOUR INDUSTRY

Uday Naik

2019 1 4 32-35
200 "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
201 Biopreservation of DairyProducts using Bacteriocins

Chandrakanta Sen and Pinaki Ranjan Ray

2019 1 4 48-57
202 Pulse By-Products: Waste to Wealth Approach

Muskaan Gupta and Deepika Goswami

2019 1 4 58-68
203 Traceability - An important aspect in Seafood Trade

*Rehana Raj, Sreelakshmi K.R., Sarika K. Asok Kumar K.

2019 1 5 14-21
204 Fruit Peel Utilization in Food Packaging

Mrunali Shinde, Sachin K Sonawane and Sonal Patil

2019 1 5 22-27
205 Electrospinning: Technology for Encapsulation of Bioactive Compounds

Saurabh Kadyan, Gaurav KR Deshwal, Ashish Kumar Singh and Narender Raju Panjagari

2019 1 5 28-38
206 Overview Of Packaging In Food Preservation

Sumit Kumar Verma1, S. M. Zofair1, KarunanithiMasilan * 2, Neeraj Pathak3

2019 1 5 38-52
207 Nixtamalization and its applicability for the processing of food grainsparticularly maize

Supriya Pandey, Rakesh Ghosh, Roji Waghmare

2019 1 5 53-57
208 Mood and Food: A Healthy Cure

Samiksha Sharma and Vinod Beniwal

2019 1 5 58-68
209 Status of rice puffing industry in Davanagere

Srinivas.  A

2019 1 5 9-13
210 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
211 Eggshell Valorization: Applications in Food Processing Industry

Alok Mishra and Amrita Poonia

2019 1 6 14 - 23
212 Digital Transformation in the F&B: Future Fast Forward

Arijit Guha Mazumder

2019 1 6 24 -27
213 Formulation of nutritional food products by utilizing Indian paneer whey

Samlesh Kumari and Rekha Rani

2019 1 6 28 - 36
214 Nanotechnology in Food Applications - A Review

Srisowmeya G, Anantha Janani V S, Chakravarthy M and Nandhini Devi G

2019 1 6 37 - 48
215 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
216 Agro-Processing Centre (APC) for Upliftment of Rural Economy

Mousumi Sabat, Pramod S. Shelake and Vinayak Fasake

2019 1 6 57 - 63
217 Technologies for Development of Home Meal Replacement (HMR)

Kumar, R*, Vijayalakshmi, S, Gokul Shinde and S.Nadanasabapathi.

2018 37 1 8-14
218 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
219 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
220 Entrepreneurial Opportunities in Banana Processing

K.P Sudheer     Saranya S   & Ravindra Naik*

2018 37 1 38-43
221 Honey - reinvented

Jangir J*, Apramita Devi and Anu Appaiah, K A

2018 37 1 44-52
222 Potential Bioactive Components and Functional Foods: Novel Approach towards Disease Management

Mamta Thakur1* and Vikas Nanda1

2018 37 2 8-14
223 An integrated approach of process modeling, kinetics and its parameters on osmotic dehydration of fr

 Satao P A

2018 37 2 15-25
224 PROCESSING, PRESERVATION OF BROCCOLI: AN INTEGRATED APPROACH

Bagul H. P1 & Karadbhajne S. V2

2018 37 2 26-37
225 Vacuum Frying Technology For Snack Foods

Ranasalva N* & Dr.K.P.Sudheer†

2018 37 2 38-52
226 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
227 MICROWAVE HEATING OF FOODS

Pradip Kumar Roy1, Amit Kumar Barman2 and Subhajit Ray3

2018 37 3 32-35
228 Impact of A1 and A2 milk on human health

Sonia Mor, Savita Devi, Kamal Gandhi, Navdeep Nain, Sumit Arora

2018 37 3 36-39
229 Functionality of proteins and its interventions in food

Prashant Sahni*, Baljit Singh and Savita Sharma

2018 37 3 40-52
230 Caffeine: Effects On Human Health

Neha Pathak * and Anita Kochhar

2018 37 4 15-32
231 Current Scenario and Prospects of Nutraceuticals

Vishal Kumbhar, Manish Kumar Chatli and Sandeep Rindhe

2018 37 4 32-35
232 50 Years of Food Irradiation in India: A Safe and Eco-friendly Technology that Remains Underutilized

Arun Sharma

2018 37 4 36-39
233 Cocoa shell: A byproduct with food industry potential

Prof.Deepti N.Chaudhari1, Amir Shaikh2

2018 37 4 40-43
234 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
235 Bioethanol Production from food waste by emerging applications

P. Mariadon S Pathaw1*, Chinglen Leishangthem2, Joydev Roy3

2018 37 5 9-15
236 Ultrasound: The future of Dairy Industry

Sonika  Pandey* and Amrita Poonia

2018 37 5 16-23
237 Milk derived bioactive peptides: Importance in Health

Syed Mansha Rafiq* and S. K. Kanawjia

2018 37 5 24-29
238 Value addition of garlic by processing

Kalyani Gorrepati1*, Yogesh S Bhagat1 and Vijay Mahajan1

2018 37 5 30-35
239 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
240 Nutritional Health Benefits and Novel Food Applications of Morinda Citrifolia- a review

Ashishkumar Darji a, Arya S.S*a

2018 37 5 44-52
241 Hi-Fibre Food - Current scenario in Indian Market

Prachi Gupta Lad1, DD Wadikar2

2018 37 6 9-14
242 The Enigma of Omega Fatty Acids

Surjit Kumar Saha

2018 37 6 15-17
243 Importance and value addition of Bael (Aegle marmelos) fruit

*Abhinay Shashank and Amrita Poonia

2018 37 6 18-23
244 "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
245 "Probiotic Foods for Military Applications: A Review"

Aisha Tabassum, Varghese K Shiby* and Mohan Chander Pandey

2018 37 6 31-40
246 "Application of High pressure Carbon Dioxide in Food Industry"

Ranganathan Kumar1*, Sulaxana Kumari Chauhan2, Vijayalakshmi Subramanian1 and Shanmugam.Nadanasabapathi1

2018 37 6 41-48
247 "Energy Optimization in Seafood Processing Industries"

P. R. Amulya*, S. Murali, P. V. Alfiya, and Manoj P. Samuel

2018 37 6 49-52
248 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
249 Rice Processing-Potential Opportunities for Budding Entrepreneurs

Dr. Sudheer, K. P and Dr. Sankalpa, K. B

2017 36 5 18-26
250 Hydroponics : A soilless agriculture for food production

Sowmya R.S. and Annapure U.S

2017 36 5 27-30
251 Blockchain Technology: From Pilot to Reality through Farm to Fork Approach to ensure Food safety

Mr. Sachin Achintalwar

2017 36 5 31-32
252 Food Wastage In India: Concerns & solutions

Advait S.Deshpande,  Kairavi D. Shinde (Dr Prabodh Halde  sir Students)

2017 36 5 33-35
253 Dragon Fruit – A Natural Source of Food additive

Prasad Reddy

2017 36 5 36-43
254 Food Safety Market Surveillance-To Ensure Consumer Safety

Sohrab

2017 36 5 44-52
255 Refractance window Drying Technique: An Overview

Lavanya M N1, N. Venkatachalapathy2

2017 36 6 8-11
256 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
257 Ultrasonic Interventions in Food Drying

Ria Bhadra, Prabhat K Nema* and Vijay S Sharanagat

2017 36 6 17-29
258 """Fruit and Vegetable Wastes An Alternate Feed Stock for Alcohol Production."""

Anu Appaiah, K.A

2017 36 6 30-41
259 Increase in Indian Farmer’s Income through Food Processing and Preservation

Simran Kaur Arora

2017 36 6 42-50
260 Humble Daal-Chawal

Akansha Dalmia

2017 36 6 51-52
261 Non-alcoholic beverages – Market potential and opportunities

K R Anilakumar? , C Rajendran and R K Sharma

2017 35 4 15-21
262 Power Ultrasound Assisted Drying for Fruits and Vegetables

Prasad Chavan1*, Manoj Kumar Mahawar1, Kirti Jalgaonkar1

2017 36 1 8-10
263 EXTRUSION TECHNOLOGY AND EFFECT OF EXTRUSION PROCESS ON FOOD QUALITY PARAMETERS INVOLVING FORTIFICAT

Mukesh Belwal and H.W. Deshpande

2017 36 1 11-21
264 Ozonated Water for Surface Disinfection of Fruits and Vegetables

Gajanan Gundewadi1, Vijay Rakesh Reddy 2 and Bheemappa Besankoppa3

2017 36 1
265 Resistant starch and some dietary fibers as an important component in food industry

Mudasir Yaqoob*  Poonam Aggarwal

2017 36 1
266 Processing Technology for utilization of cashew Apple (Anacardium occidentale L)

Bhagirathi. L* and Asna Urooj**

2017 36 1
267 Guidelines for Reducing Acrylamide in Processed Potato Products

Vijay Paul* R. Ezekiel  and  Rakesh Pandey

2017 36 1 35-41
268 Cold Chain Requirement and Gap for Apple (Mallus Domestica Borkh) in India

Dr B R Premi & Dr Sohan Premi

2017 36 1 42-49
269 FDI in Food Processing Sector

Dr Prabodh S Halde and Prof.Uday Annapure

2017 36 1 50-52
270 FOODOMICS - A NEW ANALYTICAL TOOL

Payal Singh1, Rekha Rani*2, Bhopal Singh3, Chetan Dharaiya4 and Dilip Kumar Thompkinson5

2017 36 2 8-13
271 “Kanji”: Probiotic Ready to Serve Functional Beverage

Prerna Nath* and S.J. Kale

2017 36 2 14-18
272 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
273 Utilization Potentiality of Fruit and Vegetable pomace

Ramandeep Kaur, Swati Kapoor* and Savita Sharma

2017 36 2 24-30
274 Health benefits of dietary glucosinolates and its derived isothiocyanates

Rohit Thirumdas a*, Anjineyulu Kothakotab

2017 36 2 31-36
275 Health Benefits of a new seed Crop: chia

Neha Kharkwal and Amarjeet Kaur*

2017 36 2 37-43
276 OILSEEDS AS A VERSATILE FOOD INGREDIENT

Antima Gupta, Rajan Sharma, Savita Sharma, Baljit Singh

2017 36 2 44-52
277 Tofu: technological and nutritional potential

Anirban Dey1, Rasane Prasad1,2*, Sawinder Kaur1, Jyoti Singh1, M.D.Luwang1

2017 36 3 8-24
278 Stevia: Nutritional and Herbal Properties of Natural Sweetener

Sonia Minhas1, Poonam Khanna2, Mona Duggal3 and Rekha Kaushik4

2017 36 3 25-28
279 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
280 Skill Development Initiative – Food Industry Perspective

Ashwath Kumar K* and Aashitosh A Inamdar

2017 36 3 36-46
281 HOW TO STOP MISLEADING CLAIMS FOR FOOD PRODUCTS???

Pradip Chakraborty

2017 36 3 47-49
282 Monk fruit – An emerging natural low-calorie sugar substitute

Sowmya R.S. and Annapure U.S.

2017 36 3 50-52
283 Quality issues during production and distribution of buttermilk

Kamal Gandhi*, Somashekara Reddy P.V., and Indrajeet Singh

2017 36 4 8-11
284 FOOD SAFETY: THE ENGINE OF DEVELOPED INDIA

Durgaprasad Panda

2017 36 4 12-13
285 Black Carrot”: Acylated Anthocyanins as Colorants for Food Industry

Prerna Nath*, Sunil Kumar, Ajinath Dukare and Sakharam Kale

2017 36 4 14-25
286 Jackfruit- A New Hope For Entrepreneurship And Value Addition

Sudheer K P and Saranya S

2017 36 4 26-31
287 Make In India: Food Processing Way

Dr Prabodh S Halde

2017 36 4 32-34
288 "Ingredient Innovation Key Drivers in Food Innovation & Renovation"

Sanjeev Kumar Sharma

2017 36 4 35-37
289 Millet Based Product Technologies And Their Commercialization Potential

CR Vasudish, DD *Wadikar, AD Semwal and GK Sharma

2017 36 4 38-43
290 Dairy and Plant Nutraceuticals for better Health: An Overview

Shivani Bansal

2017 36 4 44-52
291 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
292 One health approach towards food safety: Focusing on antibiotic resistance

Anita Tewari

2016 35 1
293 Microwave blanching- A reliable alternative in vegetable processing industry

Sameera Nayani1*, R G Math2 and Vivekanand Hiremath3

2016 35 1 16-19
294 Food regulations in India: Current scenario

*1Poonam Aggarwal, 2Ashish Dixit and 3Arun Gupta

2016 35 1 20-27
295 Sous vide cooking: An upscale culinary technique

Bharath K S1, Prasad Reddy M N1 and V R Sinija2

2016 35 1 28-29
296 Resistant starch as dietary fibre and a prebiotic

*Shefali Bhardwaj, V K Shiby and M C Pandey

2016 35 1 30-42
297 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
298 Orphan Food? Nay, Future of Food ! Understanding the Pulse of the Indian Market

Satish Y Deodhar

2016 35 2 17-22
299 Nutritional Importance of Cashew apple (Anacardium occidentale L.): A Critical Review

Jyoti kumawat, Chandrakala Mannuru, SM Naikare

2016 35 2 23-28
300 Probiotic functional food through native isolates of Lactobacillus delbrueckii: Immunomodulatory pot

Ann Catherine Archer and Prakash M Halami

2016 35 2 29-32
301 Food industry by products: Functional ingredients for value added products

Rajan Sharma, Kripa Seth, Savita Sharma and Baljit Singh

2016 35 2 33-44
302 Underutilized fruits in India

S Ajay Vino, Harshita and V R Sinija

2016 35 2 47-48
303 Quality Assurance in Food Industry

Anil Gupta, Anil K Verma

2016 35 3 12-16
304 Nanoencapsulation of food ingredients

Isha Kaushik, Aanchal Johari & Sanjeev Kumar Sharma

2016 35 3 17-22
305 An update on the pros and cons of using monosodium glutamate in foods

K R Anilakumar

2016 35 3 23-33
306 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
307 Traditional Food Board - A necessity for India

Prabodh S Haldea and Uday S Annapureb

2016 35 3 39
308 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
309 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
310 Perforation-mediated Modified Atmosphere Packaging –A Novel Packaging Technology

Dawange Sandeep P and Sanjay K Dash

2016 35 4 22-24
311 Impact of Common Salt added to foods on human health and strategies for reduction

Shivani Bansal

2016 35 4 25-32
312 3-D Food Printing: A Futuristic Approach in Food Industry

Swati Kapoor1*and Savita Sharma2

2016 35 4 33-40
313 Colouration of Vegetables in Market: Safety Concern

Deepika Baranwal* and Sudhir Singh**

2016 35 4 41-48
314 "Palmyrah Fruit Kernels - Nature’s Organic Food Awaiting Exploitation Through Processing and Prese

P.V.Suryaprakasa Rao

2016 35 4 49-51
315 FOOD ADDITIVES: An Overview

Anil Gupta, Devina Vaidya, Manisha Kaushal, Anil K Verma

2016 35 5 08-19
316 Khoa jalebi dry mix

M.B.Chaudhary*, C.N. Pagote and K. Jayaraj Rao

2016 35 5 20-26
317 MEGA FOOD PARK – A TRUE GAME CHANGER

R. Prakash

2016 35 5 27-32
318 Sea buckthorn: A promising source of Nutraceutical

Aanchal Johari1, Asha Kawatra2 and Ankit Saxena3

2016 35 5 33-35
319 New processing technologies for multi-grain and soy supplemented foods to combat malnutrition

Dipika Agrahar Murugkar

2016 35 5 36-39
320 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
321 DVS Cultures - Rejuvenate the Way to Ferment

Kunal Manohar Gawai

2016 35 5 45-49
322 Hazards of using once used cooking oil for repeated fryins

??Dr. Surjit Kumar Saha

2016 35 5 50-52
323 Study of Various Pack House Operations with Quality Control Measures for Grape Exports

Er. Tushar Desale

2016 35 6 8-11
324 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
325 Industrialization of food processing: An inevitable phenomenon of India’s development in the 21st ce

Dr. Avik Mukherjee1*

2016 35 6 40-43
326 Aloe Vera: A Functional Ingredient for Food Industry

Sakshi Kukreti1, Upasana Yadav2*and Divya Puri3

2016 35 6 44-48
327 Food Safety and Defence Food Requirements- Specifications & Regulations

Rakesh Kumar Sharma & Dadasaheb D Wadikar*

2016 35 6 49-53
328 Technological and regulatory aspects in functional food development

Lakshmi E Unni, K Chitravathi, OP Chauhan* and PS Raju

2015 34 1
329 Biosensors: A Boon For Food Industry

Swati Kapoor*, Savita Sharma And P S Ranote

2015 34 1
330 Agricultural Cooperatives in Indian Scenario

Anu Sethi*1 and Suvansha Nigam1

2015 34 1
331 Meat Analogue: Eco friendly and healthy food choice

Rajkumar Ahirwar, K. Jayathilakan*, M.C Pandey and H V Batra

2015 34 1
332 Oats- beneficial attributes and application in foods

Dhinalkumar H. Patel1 and Bikash C. Ghosh2*

2015 34 2 19-28
333 “Coriander” - A Potential Medicinal Herb

Prerna Nath1, O.P.Chauhan2 and PS Raju2

2015 34 2 29-35
334 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
335 Therapeutic Efficacy of Camel Milk: A short review

Abhishek Sahoo1,*, Parveez Ahmad Para2, Praveen Kumar Praveen3

2015 34 2 42-46
336 IMPACT OF PESTICIDES ON HUMAN HEALTH BY ANIMAL FOODS

Meena Goswami1 , Anita Tewari 2and Heena Sharma3

2015 34 2 47-49
337 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
338 Cultivation, Processing and Value Addition of Guar Gum

Rodge A.B.

2015 34 3 17-27
339 Tamarind seeds: chemistry, technology, applications and health benefits: a review

Mayuri Bagula, Sachin K. Sonawanea, Shalini S. Arya*a

2015 34 3 28-35
340 "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
341 Momo- a traditional food of Himalayan Belt

Rejaul Hoque Bepary, DD Wadikar and PE Patki

2015 34 3 48-52
342 Food Prints: History of food

Neena Joshi

2015 34 3 53-56
343 Chemical Residues In Meat : A Great Issue In Food Industry

Dr. Rabi Ranjan Naik

2015 34 4 21-35
344 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
345 Organogels: Future fat for dairy and food industry

Anupama Rani1, Vivek Sharma*2 and Sumit Arora3

2015 34 4 43-49
346 Thermo analytical techniques for Food Applications

Rohit Kumar Soni and D.D. Wadikar

2015 34 4 50-54
347 Calcium carbide as fruit ripening agent: Associated health hazards and risk management

UJS Prasada Rao

2015 34 4 55-57
348 Standards Biotechnology in food processing- Present status & developments

Akanksha Jain*, Rakesh Gehlot, S.Sidiqqui and Isha Kaushik

2015 34 5 24-39
349 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
350 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
351 Cold Plasma Technology in Food Processing

Neeraj Gandhi*, Amarjeet Kaur and Priyanka Sharma

2015 34 5 50-54
352 Microbial decontamination by novel technologies – potential for food preservation

Rohit Panwar1, Chand Ram Grover2 and Narendra Kumar1

2015 34 6 33-41
353 Pesticide residues in fruits and vegetables – Real situation

J C Majumdar

2015 34 6 42-45
354 Agro processing - Technology development

Shrikant Baslingappa Swami, N.J.Thakor, S.P.Sonawane

2015 34 6 46-52
355 Malnutrition in women and children

J H Panwal

2015 34 6 53-58
356 High rate biomethanation technology for solid waste management

Johny Joseph

2014 33 1 33-35
357 Nanotechnology Developments in Food Packaging

Mukesh P. Singh, Apurba Giri*, S. K. Kanawjia and Yogesh Khetra

2014 33 1 36-40
358 Innovative food processing through ultrasound technology

Jaspreet Kaur* and Amarjeet Kaur

2014 33 1 41-46
359 Food Packaging Waste: Handling and Disposal Issues

Rudra, Shalini Gaur, Sethi, Shruti and Pal, R.K.

2014 33 1 47-52
360 Choose the Right Starch

Haripriya S

2014 33 1 53-54
361 tete-a-tete interivew with

Prof. Ram Rajasekharan, Director, CSIR-CFTRI, Mysore

2014 33 1 25
362 Lactoferrin: A Potential Bioactive Antioxidant of Milk

Pinaki Ranjan Ray and Pijus Kanti Ghatak

2014 33 2 30-34
363 Imitated Milk Products: An Appraisal

Dev Kumar Yadav*, D. D. Wadikar, P.E. Patki

2014 33 2 35-40
364 Green Food Packaging: PLA, A Performance Polymer

Sukhpreet Kaur*, Savita Sharma and Poonam Aggrawal

2014 33 2 41-47
365 Availability of Safe Fish in India

Dr Pradip Chakraborty

2014 33 2 48-49
366 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
367 Importance of holistic approach to food product development

PV Suryaprakasa Rao

2014 33 2 52-53
368 High prevalence of obesity among women in southern India

Laxmaiah A

2014 33 2 54-55
369 Potential Of Cryogenics For Spice Industry In India

Dr. Alka Pandey1 and Dr. S. C. Jain2

2014 33 3 19-25
370 Refractance WindowTM Drying – Working principle and Application

Geetha V

2014 33 3 26-30
371 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
372 MEAT AND THE PROBLEM OF OXIDATION

SUMAN TALUKDER, SHEIKH RAFEH and O.P. MALAV

2014 33 3 37-41
373 Novel Process Technologies for Preservation of Horticultural Crops

Alok Saxena 1 and Tanushree Maity Saxena 2

2014 33 3 42-50
374 Nature's nutri-store- Vegetables and fruits waste

G  Subbulakshmi

2014 33 3 51-52
375 tete-a-tete interview with

Dr Ajit Kumar, Vice Chancellor, NIFTEM, Haryana, Kundli

2014 33 3 17-18
376 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
377 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
378 Controlled Release of Encapsulated Food Ingredients

Makarand Pralhad Pimputkar*

2014 33 4 38-43
379 Nutritional and health benefits of Bael fruit: A review

Vikas B Tagad Akshaya K Sahoo and Udya S Annapure

2014 33 4 44-47
380 Fodo processing industry: Present and future

Prabodh Halde

2014 33 4 48-51
381 Trans-fats: Their chemical, nutritional and toxicological status and occurrence in foods

Dr Nasirullah

2014 33 4 52-53
382 A Review on Coconut Milk Chocolate

H.M. Syed1, G.M. Machewad2,* and A. Mukhaiyar3

2014 33 5 19-25
383 BIOCOLORANTS- A POTENTIAL FOOD ADDITIVE

Prof Savita Sharma

2014 33 5 26-35
384 Supply Chain Management of Coffee - A Review

Mr. Bharath Kumar K K, Maharaja and Dr. Krishne Gowda Y T

2014 33 5 36-41
385 SPICES AND HERBS AS NUTRACEUTICALS

Arashdeep Singh*, Amarjit Kaur and Savita Sharma

2014 33 5 42-48
386 Biogenic amine: concern for meat consumers

S. Talukder, O.P. Malav, Sheikh Rafeh and Irshad A

2014 33 5 49-52
387 Millets in nutrition medical therapy for management of diabetes

Dr Nirmala Yenagi

2014 33 5 53-54
388 tete-a-tete interview with

Shri. B Raghuramaiah,  MD, FIL Pvt ltd, Chennai

2014 33 2 25-26
389 tete-a-tete interview with

Dr Ravishankar C N, Director in charge, CIFT, Cochin

2014 33 4 17-18
390 Exopolysaccharide producing lactic acid bacteria as novel biostabilzers for cultured dairy products

Harpreet Kaur Khurana1, SK Kanawjia1 and OP Chauhan2*

2014 33 6
391 Packaging & labelling regulations for RTE business

Prabodh S Halde

2014 33 6
392 Assessing Impact of Mandatory CSR on Food Industry

Foram Mehta and Satish Y Deodhar1

2014 33 6
393 Cauliflower greens for improving nutrition security and oxidative stress and reducing anemia

Dr Vanisha S Nambiar

2014 33 6
394 tete-a-tete interview with

Dr. C. Vasudevappa

2014 33 6
395 Non-destructive quality evaluation of fruits using soft X-ray imaging technique

Manjit M. Lad and Jyoti P. Dhakane

2014 33 6
396 Modified milk fat and its application’s in food products

Kamal Gandhi*, Ashok Aghav, Anil Kumar, Darshan Lal

2014 33 6
397 Caseinophosphopeptide As An Anticariogenic And Mineral Binding Agent

D.B.PURANIK

2014 33 6
398 EXOPOLYSACCHARIDE PRODUCING LACTIC ACID BACTERIA AS NOVEL BIOSTABILZERS FOR CULTURED DAIRY PRODUCTS

Harpreet Kaur Khurana1, SK Kanawjia1 and OP Chauhan2*

2014 33 6
399 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
400 Ginkgo (Ginkgo biloba) - A promising tree for a nutraceutical industry

Tawheed Amin, Suman Vikas Bhat, Purva Singh

2013 32 1 27 - 34
401 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
402 Herbal ingredients for functional foods - an overview

K Shiby Varghese, Shamachari, K Radhakrishna and AS Bawa

2013 32 1 42 - 50
403 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
404 Occupational Hazards in Meat Industry- An Overview

M Muthukumar, S Girish Patil, B M Naveena and A R Sen

2013 32 2 22 - 26
405 Processing of Pulses: Equipments & Technology

S Mangaraj, D Mohapatra, and R T Patil

2013 32 2 27 - 44
406 Highlights of New Product Approval Process - Mini Review

Prakash Chitale and Prabodh Halde

2013 32 2 45 - 46
407 Calcium: Health Benefits - Mini Review

Prakash Kondekar

2013 32 2 47 - 48
408 ISO:22000 FOOD SAFETY MANAGEMENT SYSTEM: A REVIEW

Naveen Kumar* and Raman Seth

2013 32 3 17-21
409 Energy Losses in Traditional Jaggery Processing

M. Esther Magdalene Sharon*, C.V. Kavitha Abirami and K. Alagusundaram

2013 32 3 22-25
410 Peroxyacetic Acid : A Potent Food Industry Sanitizer

Shweta Kapoor,Roshni Fatnani, Dinesh kataria, Mrs. Nita Mehta*, Dr. Parag Suthar

2013 32 3 26-30
411 Microencapsulating Functional Ingredients For Foods

*Preeti Shukla, Dr. P S Ranote, Dr. Usha Bajwa

2013 32 3 31-41
412 Application of novel non-thermal methods in food processing

Lakshmi E Unni, OP Chauhan and PS Raju

2013 32 3 42-49
413 Nutrients consumed through food are not fully available!

K. Srinivasan

2013 32 3 50-51
414 Microgreens in the Food World

Poorva and Poonam Aggarwal

2013 32 4 18-24
415 Health benefits & novel uses of multigrains

Sheetal Chauhana, Rishabh Baldib, Arya S. S.*

2013 32 4 25-37
416 A Comprehensive Review on Starch – Properties, Types and Applications

Swamy Gabriela John1*, A.Sangamithra2, K.Kannan3, V.Chandrasekar4

2013 32 4 38-44
417 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
418 Dietary Management of chronic degenerative diseases

Kalpana Platel

2013 32 4 50-51
419 Seafood mislabeling – do we know what we eat is actually what….

Nagalakshmi Kannuchamy, Venkateshwarlu Gudipati and Wasir Singh Lakra

2013 32 5 15-18
420 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
421 Saturated fats: Challenges and Opportunities in Healthy Lifestyle

Joshna Badgujar, Sachin K Sonavane, Shalini S Arya*

2013 32 5 30-38
422 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
423 Significance of food product development

P V Suryaprakash Rao

2013 32 5 43-44
424 Global policies for prevention and control of noncommunicable disease due to unhealthy diet and phys

Jayadeep A

2013 32 5 45-46
425 Enzymatic & Genetic Modification Of Starches

Suresh Bhise and Amarjeet Kaur

2013 32 6 17-23
426 Vacuum Frying: A Novel Method for Healthier Snack Foods

Tanushree Maity, and P.S. Raju

2013 32 6 24-29
427 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
428 Physical and flow properties of solid food materials for designing silos & pnematic handling systems

Sridhar BS

2013 32 6 38-46
429 Whole grain nutrition - Rediscovering the hidden wealth

Jamuna Prakash

2013 32 6 47-48
430 Fermented Tempeh - A Protein Rich Meat Analogue

G Gayathry and K Jothilakshmi

2012 31 1 28-32
431 Dietary Proteins: An overview

S D Pardhi, B N Dar, Baljit Singh and Savita Sharma

2012 31 1 33-38
432 Nuclear Magnetic Resonance Spectroscopy in Dairy Science

Ankit Goyal, Neelam Upadhyay

2012 31 1 39-45
433 What the Nation needs urgently is an new International Masters Degree Programme in Food Science and

Baboo M Nair

2012 31 1 46-52
434 Organi Certification

Prabodh Halde and Chetana Bhandari

2012 31 1 53-55
435 Restructuring : The Convenient way of meat processing

S Talukdar and B D Sharma

2012 31 2 14-19
436 Chemical Hazards in meat and their implications

Nagappa S Karabasanavar

2012 31 2 21-29
437 Post harvest handling and processing of fish: Important processes

Geeta Chauhan

2012 31 2 30-35
438 Low Calorie traditional milk sweets in India: A Review

H M Gawande, A V  Dhotre and A M Shendurse

2012 31 2 36-44
439 Good Mood Foods: A panacea of Life

Monika Thakur, Alka Pandey and S C Jain

2012 31 2 45-52
440 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
441 Integrated National Food Safety System in India - Partnership for Safe Food

S S Ghonkrokta

2012 31 3 24-30
442 Traditional Indian Milk products - Value Addition and Functionality

K Jayaraj Rao and C N Pagote

2012 31 3 31-38
443 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
444 An Innovation in Food Engineering: T-Sensation Technology, the dimension of Taste - Mini Review

Meenakshi Sapru-Jadhav

2012 31 3 46-48
445 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
446 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
447 Antimicrobial food packaging: A Promising Active Packaging

Gurkirat Kaur, Savita Sharma, Bhupinderjit Kaur and S S Thind

2012 31 4 37-42
448 Carbohydrate: A Versatile Food Component

Shivani Pathania, Savita Sharma and Baljit Singh

2012 31 4 43-53
449 Health Impact of Heavy Metals through Vegetable Consumption - A Review

Reena Chauhan and M K Rana

2012 31 4 54-60
450 Energy Drinks and their effects on health

Rupinder Kaur, Amarjeet Kaur, S S Thind and Poonam Sachdev

2012 31 5 & 6 26-32
451 Research & Developments in South Indian Parotta Technology- A review

Dasappa Indrani and Gandham Venkateswara Rao

2012 31 5 & 6 33-41
452 A Simpler, 'Unified Method' of Preparation - Cum- Processing of RTE Foods - Accomplishing Significan

P V Surya Prakasa Rao

2012 31 5 & 6 42-44
453 Allergenicity of Milk Proteins, and its Management

Anil Kumar, Neelam Upadhyaya and Sonam Naagar

2012 31 5 & 6 45-50
454 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
455 Prospects of wine industry in India

Meera Bhagat and Anu Appaiah KA

2011 30 1 20 - 26
456 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
457 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
458 Application of eight -roller mill in wheat flour milling process - Min Review

Suresh D Sakhare and Inamdar Ashithosh A

2011 30 1 42 - 47
459 Approaching Street Food Safety

Prabodh Halde and Chetana Bhandari

2011 30 2 17 - 18
460 Bacteriocins- A Potential Fodo Preservative

Gurkirat Kaur, S S Thind, Savita Sharma and B N Dar

2011 30 2 19 - 24
461 Managing Intangible Assests for Enhancing Food Enterprise Value

Paramjeet Singh  Berwal and Joginder Singh Berwa

2011 30 2 25 - 32
462 Food Safety in Meat Industry: Indian Prospects

Rituparna Banerjee, Arun K Verma, A K Das and V Rajkumar

2011 30 2 33 - 43
463 Visible Image Analysis and its Applications for Foods

Alka Pandey, S C Jain and Monika Thakur

2011 30 2 44 - 49
464 Plant Lipids - The Essence of Nature - Mini Review

A G Mathew

2011 30 2 50 - 51
465 Phytosterol - A Functional Ingredient for Indian Food Industry

Aparna Kuna* and Poshadri A

2011 30 3 21 - 28
466 Bioactive Peptides in Food, their Functional Significance and Stability

Amrita Poonia* and Anita Mann

2011 30 3 29 - 35
467 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
468 Lupin - The Next Human Health Food

Priyanka Sharma, P S Ranote, T Singh and Savita Sharma

2011 30 3 46 - 53
469 Indian Meat Industry: Opportunites and Challenges

V P Gadekar and A K Shinde

2011 30 4 15 - 20
470 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
471 Nutraceutical Properties of Jamun (Syzygium cumini L) and its processed Products

Tanmay Kumar Koley*, Kalyan Barman and Ram Asrey

2011 30 4 34 - 37
472 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
473 Nanotechnology in food sector: Current developments and future prospects

Mukesh Kapoor

2011 30 4 44 - 55
474 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
475 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
476 Preparing Microbiology professionals for Food Industry

S V N Vijayendra* and B PanduRanga Narsimharao

2011 30 5 & 6 32 - 43
477 An Overview of Nothermal Technologies in Food Processing

N N Misra*, S U Kadam and S K Pankaj

2011 30 5 & 6 44 - 51
478 Coffee - An overview of production, consumption & Marketing Strategies in India

Bharath Kumar K K

2011 30 5 & 6 52 - 62
479 Microwave Spectroscopy and its Applications in online processing

Neelam Upadhyay, Ankit Goyal and Gopal Rathod

2011 30 5 & 6 63 - 73
480 An insight into Functional Foods: Emerging arena for tomorrow - Mini Review

B N Mishra and Ajay Tumnay

2011 30 5 & 6 74 -75
481 Traditional Indian Dairy Products with Functional Attributes: Status and Scope

Dharam Pal and P. Narender Raju

2010 29 1 13 to 21
482 ISO-22000: Food Safety Management System

D.D. Wadikar and K.S. Premavalli

2010 29 1 22 to 33
483 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
484 Benefits of Chewing Gum

Shashi B. Mishra

2010 29 1 46 to 49
485 Radiation processing of food - Safety & quality

Prof. Pratap Chakraborty

2010 29 2 23 to 33
486 All About Nutrition and Health Claim: GSR 664 CODEX Perspective

Probodh Halde

2010 29 2 34 to 38
487 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
488 Nutritional Value of Milk and Micronutrient Fortification

Omkar Kumar and T. Raj

2010 29 2 47 to 57
489 Single Cell Protein: A Potential Food Protein Alternate

G. Pandove, S. Sharma, U. Bajwa and V. Achal

2010 29 3 17 to 27
490 Food Ladelling: Purpose and Legal Requirments

Suryamani Kumar, Snjeev Kumar and Upendra Singh

2010 29 3 28 to 31
491 Alternative Antimicrodial, Antioxidant and Colourants for nitrite-free cured meat products

J. Sahoo and G. Gupta

2010 29 3 32 to 40
492 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
493 GM Foods - Benefits, Safety and Regulations

Vandana Dhaka, Neelam Gulia, K.S. Ahlawat and B.S. Khatkar

2010 29 3 55 to 63
494 Organic foods: Healthier way of Living

Tanushree Maity, Alok Saxena, P.S. Raju and A.S. Bawa

2010 29 4 18 to 25
495 Properties of biopackaging materials and their use in food industry

K. Alam Khan, Mebit Abrahem, A.L. Bhasedia

2010 29 4 24 to 28
496 Radiations for preservation of milk and milk paroducts: Best or worst?

Parminder Singh and A.K. Biswas

2010 29 4 33 to 39
497 Low molecular weight chitosan and chito-oligosaccharides and their food applications: Recent progres

K.V. Harish Prashanth

2010 29 4 40 to 45
498 Nanotechnology: The new opportunities and threats to food

V.P. Singh and Neelam Sachan

2010 29 4 46 to 49
499 Food spoilage bacteria as human pathogens

Praminder singh, Sandeep Ghatak and J.P.S Gill

2010 29 5 19 to 25
500 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
501 Smatr packaging and food Industry

Sandeep P Dawange, Sanjaya K Dash and Swati B Patil

2010 29 5 31 to 36
502 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
503 Whey Protein - Nutritional powerhouse fpr sports persons

Neha Bhutani A

2010 29 5 46 to 50
504 Principles and application of cryogenic technology in spice processing

P. Kandasamy and Ranadir Moitra

2010 29 6 10 to 22
505 Bansundi in Bangalore cith : A market survey

Dharaiya C.N., Rekha Rani and Pagote C.N

2010 29 6 22 to 28
506 A safety considerations of drug-nutraceutical interaction

Joyee jemima Soundarajan, Lalit Kagliwal and Rakha S. Singhal

2010 29 6 29 to 43
507 Joueney from PFA act to FSS act

Dr. M.N. Krishnamurthy

2010 29 6 44 to 47
508 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
509 Debranning of Wheat: A review

Suresh D Sakhare and Inamdar Aashitosh A

2009 28 4 52 to 57
510 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
511 Whey Protein Hydrolysate - A Potent antihypertensive ingredient

Alok Chatterjee and S.K. Kanawjia

2009 28 5&6 32 to 38
512 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
513 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
514 Food traceability - Avital requirement

Mallika Manral, M.C. Pandey, K. Radhakrishna and A.S. Bawa

2009 28 5&6 45 to 48
515 Importance and Production of Non-Conventional Sources of Food Proteins

Rekha Chawla and Vijay Kumar Gupta

2009 28 5&6 49 to 60
516 Functional meat products: Development and challenges - A Review

A.K. Verma and B.D. Sharma

2009 28 1 33 to 41
517 Status of post-harvest technology of makhana in india

S.N. Jha and R.T. Patil

2009 28 1 42 to 48
518 Physiological health values of goat milk

Arun K Das and V. Rajkumar

2009 28 1 49 to 55
519 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
520 Evaluation of uncertainty in pesticide residue determination in foods by gas chromatograph

K.S. Sandhu and A. Garg

2009 28 1 60 to 63
521 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
522 Applications of cereal starches in food processing

B.S. Khatkar, Anil Panghal and Umed Singh

2009 28 2 37 to 44
523 Vegetable oils & fats in food industry: An overview

Ranjeet Singh

2009 28 2 45 to 61
524 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
525 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
526 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
527 Functional foods - New opporatunities and challenges in production

Amrita Poonia and R.S. Dabur

2009 28 3 53 to 61
528 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
529 Fuzzy Logic - An Artificial Intelligence Approach to Food Processing

B.S. Sridhar and B. Manohar

2009 28 4 29 to 39
530 For A Compendium on the Constituents of Indian Foods and Food Products

D.P. Sen

2009 28 4 40 to 42
531 Post Harvest Engineering and Technological Interventions for Indian meat Industry

K. Narasaiah, Suresh K. Devatkal and Jagdir Rehal

2009 28 4 43 to 46
532 Nutrition labelling - Global perspective

Nusrath Nasir

2008 27 1 33 to 41
533 Use of microbial cultures in meat preservation

H. Pragati, P. Saikia, R.N. Borpuzari and T. Borpuzari

2008 27 1 42 to 47
534 Strategis for development and launch of new food products

P.K. Gupta

2008 27 1 48 to 59
535 Evaluation of mosture testing instrument ifcoffee

Gopinandhan T.N., Pannerselvam.P., Velmourougane K, Raghuramulu Y and Jayarama

2008 27 1 60 to 63
536 Vision and [ath-ahead for traditional foods

H.A.B. Parpia

2008 27 2 32 to 40
537 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
538 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
539 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
540 Status of food processing industry in India and its future outlook

S. Mangaraj and R. Singh

2008 27 3 35 to 42
541 Utilization of unexploited and underexploited agri resources - Opportunities in food processing indu

P.V. Surya Prakasa Rao

2008 27 3 43 to 47
542 Eggs: Ever-Expanding Opporatunities

Ranjeet Singh

2008 27 3 48 to 62
543 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
544 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
545 Processing of grain legumes for value addition

Umaid Singh and B.S. Khatkar

2008 27 4 44 to 49
546 Aging of rice: A review

Archana Singh A and Singh G

2008 27 4 50 to 56
547 All that you eat is not what you really get !

Kalpana Platel and K. Srinivasan

2008 27 5 31 to 35
548 Reason to season: Spices as functional food adjuncts with multiple health effects

K. Srinivasan

2008 27 5 36 to 47
549 Evolution of indian spice oleoresin industry

A.G. Mathew

2008 27 5 48 to 53
550 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
551 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
552 Prospects of in-vitro Meat

V. Pathak, S.A. Bukhari, Z.F. Bhat and Nagendra Sharma

2008 27 6 33 to 35
553 Clostridium botulinum - Revisited

Prema Vishwanath and Hemalatha. G

2008 27 6 36 to 47
554 Radio frequency identification: The technological aspects and application in food industry

Chatterjee, Alok and Kanawjia S.K.

2008 27 6 48 to 55
555 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
556 Cloning of Iivestock: Quality and safety considerations

Alok Srivastava

2007 26 1 8
557 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
558 Development of poultry meat industry in india

B.G. Mane, R.C. Keshri and M.M. Kadam

2007 26 1 46 to 50
559 Microbial quality aspects of hertage milk based sweets - Shelf life, spoilage and preservation

A.M. Natarajan

2007 26 1 51 to 57
560 Food nano bio-technology: An overview of the developing research area

R.C. Pandey

2007 26 2 36 to 40
561 Therapeutic benefits of pro-and prebiotics: A Review

Swati Shrivastava and G.K. Goyal

2007 26 2 41 to 49
562 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
563 Radiation processing of food - Safety & quality

Pratap Chakraborty

2007 26 2 55 to 61
564 Organic foods: Production and certification

Baljeet S. Yadav, Ritika B. Yadav and Chaitali Debnath

2007 26 2 62 to 70
565 Aloe Vera - Therapeutic and food applications

O.P. Chauhan, P.S. Raju, Farhat Khanum and A.S. Bawa

2007 26 3 43 to 51
566 Food colours from plants: Patenting scenario

Rekha Mittal, Arti Sharama, Gian Singh

2007 26 3 52 to 58
567 Diacylglycerol (DAG) oil: Nutritional relevance and metabolism

Vinay Tripathi and R.P. Singh

2007 26 3 59 to 63
568 Developments in breakfast cereals processing

Sumithra B and Sila Bhattacharya

2007 26 4 35 to 44
569 Whey based beverages - An overview

K. Kalyani Nair and D.K. Thompkinson

2007 26 4 45 to 52
570 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
571 Edible mushrooms - Nutrition and health attridutes

Pushpinder S Ranote, A.S. Bawa and Rekha Chawla

2007 26 4 59 to 63
572 Food retail Revolution: Space for all - Big and small

Alok Srivastava

2007 26 5 5
573 Food retail Revolution: Space for all - Big and small

Alok Srivastava

2007 26 5 5
574 "Food Safety" through rapid kits for microbiological analysis and hygiene monitoring

Anilkumar P

2007 26 5 37 to 38
575 Modern food retailing in india

Swati Shrivastava, Tanweer Alam and G.K. Goyal

2007 26 5 39 to 44
576 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
577 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
578 Supply chain management in developing economies: Opportunities threats and ethics

Chetan L. Hanchate

2007 26 5 56 to 58
579 Functions of water activity in food quality

Pradeep Dwivedi, Adarsh Kumar Agnihotri and Satish Chandra Sharma

2007 26 5 59 to 63
580 Perspectives and prospects of food technology

A.S. Bawa

2007 26 6 7 to 17
581 Multi-Cultural Heritage foods of India: Their unlimited Growth Potential

H.A.B. Parpia

2007 26 6 19 to 24
582 Indian Food Industry: Its Past, Present Future

Rajat K. Baisya

2007 26 6 25 to 28
583 Health Foods: Future of Indian Food Industry

J.S. Pai

2007 26 6 29 to 32
584 New Concepts and Innovations in Food and Beverage Industry

G.M. Tewari

2007 26 6 33 to 37
585 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
586 Health supplements.. Bringing smiles to young india

Pradeep Chaudhry

2007 26 6 45
587 Ready-to-Eat Health foods : A Promising concept

V.K. Shiby, V.R. Sinija and H.N. Mishra

2007 26 6 47 to 54
588 Food Product Development, What, Why and How

Chetan L. Hanchate

2006 25 1 6 to 12
589 Oats - The Small Cereal with Big "Heart"

V.H. Potty

2006 25 1 30 to 31
590 Biopolymers for Food Packaging

Abhishek Dutta, Utpal Raychaudhuri Runu Chakraborty

2006 25 1 33 to 40
591 Probiotic Dairy Foods and Prebiotics for Health Benefit

Giridhari Sharma and Bikash C Ghosh

2006 25 1 68 to 73
592 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
593 Network Marketing of Milk and Milk Products: A Convenient Method to Reach Rural Consumers

D.B. Puranik

2006 25 2 7 to 8
594 Papaya - "Fruit of the Angel"

V.H. Potty

2006 25 2 9 to 10
595 Resistant Starch - A Functional Dietary Fibre

K.S. Premavalli, S. Roopa and A.S. Bawa

2006 25 2 40 to 45
596 Guidelines for Developing Good Manufacturing Practices in Meat Plants

Rajendra Thomas, B. Sunil, Anjaneyulu ASR and Kondaiah N

2006 25 2 46 to 51
597 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
598 Pomegranate: Recent Develpoments in Harvesting, Processing and Utilization

Kuldeep Yadav, B.C. Sarkar and Pradyumna Kumar

2006 25 2 56 to 62
599 Orientation for Food Professionals - A Handbook

P.V. Suryaprakasa Rao

2006 25 2 63
600 Organic Certification - Why & for What?

Sandeep Bhargava

2006 25 3 6 to 8
601 Turmeric - The Poor Man's Saffron

V.H. Potty

2006 25 3 15 to 17
602 Accreditation of Food Analytical Laboratories - Ots Importance and Implemenatation

Rajan Sharma

2006 25 3 21 to 24
603 Fruit Grading in India - A Review

S. Mangaraj and A.C. Varshney

2006 25 3 46 to 52
604 Seafood Biotoxins and General Consideration to Public Health

C. Kalidas and P.S. Shyne Anand

2006 25 3 52 to 58
605 Food Allergy - Causes and Remedies

P. Geetha, Jenny Ann John and K. Jayaraj Rao

2006 25 3 59 to 65
606 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
607 Post harvest processing and value addition in vegetables: Current perspectives

Sudhir Singh, Jagdish Singh and Mathura Rai

2006 25 4 54 to 58
608 Scenario of Indian livestock and meat marketing

Arun K Das, ASR. Anjaneyulu Arun K Verma and S Biswas

2006 25 4 58 to 63
609 Pervaporation in chemical and fodd processing industries

S. Basu, A. Thakur, S. Gaur and U.S. Shivhare

2006 25 4 64 to 67
610 Pesticide residues & food safety in india

B.S. Agarwal

2006 25 5 6 to 7
611 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
612 An Overview on Dietary fiber

B.R. Sharma, V. Rana and Naresh L

2006 25 5 39 to 46
613 Modern Packaging techniques for meat - A Review

B.G. Mane and B.D. Sharma

2006 25 5 47 to 50
614 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
615 Production of non-conventional baker's yeast using membrane technology

Somni H.S. and D.N. Gandhi

2006 25 5 55 to58
616 Cereal proteins and their role in food industry

Anil Panghal, B.S. Khatkar and Umad Singh

2006 25 5 58 to 62
617 Heritage Foods : Challenges & opportunities

HAB Parpia

2006 25 6 13 to 15
618 Herbs and spices : A potential tool for preservation of dairy products

Kirti Sharma and B.B. Verma

2006 25 6 36 to 38
619 A Case for registration of dharwad peda undre Geopraphical Indication Act

Satish Kulkarni and V. Unnikrishnan

2006 25 6 39 to 41
620 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
621 Heritage or traditional processed foods - Where is the technology

B.R. Bedekar

2006 25 6 46 to 49
622 Milk Based herigage foods - Their opportunities and Challenges

A.M. Natarajan

2006 25 6 49 to 55
623 Traditional ethnic foods - Importance of coconut as an ingredient

A.G. Mathew

2006 25 6 56 to 57
624 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
625 Opportunities and challenges in heritage foods sector in india

H.N. Miashra

2006 25 6 60 to 64
626 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
627 Heritage foods: Challenges and opportunities in the catering sector

Ramesh V. Bhat

2006 25 6 67 to 68
628 Challenges of marketing traditional indian heritage foods

Rajat K. Baisya

2006 25 6 69 to 70
629 Heritage foods industry - Key issues and promotional requirements

D.N. Kulkarni

2006 25 6 71 to 73
630 Changing face of traditional food adjuncts

P.N. Shastri

2006 25 6 73 to 77
631 Challenges in machinery design for heritage foods of india

A. Ramesh

2006 25 6 78 to 82
632 Heritage foods - Opportinities and challenges

Pradeep Chaudhry

2006 25 6 83 to 84
633 Tsunami "Effect" on the Food Front

V.H. Potty

2005 24 1 6
634 Indian Mithai for Diadetic Population

B.R. Bedekar

2005 24 1 10
635 Chyawanprash - Food or Medicine

M.K. Bajpai

2005 24 1 20
636 Health Foods in Mexico

V.H. Potty

2005 24 1 26 to 27
637 Regulatory and Marketing Strategies for Novel Nutraceutical Products - An Industry Perspective

Sampath Kumar, N. Chidambara and Ven Subbiah

2005 24 1 47 to 53
638 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
639 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
640 High Pressure Technology in Meat System

N.K. Nayak, P.S. Girish, Devendra Gupta and Mahesh Asati

2005 24 1 62 to 63
641 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
642 Electronic Nose as a Modern Tool for Food Designing

K.K. Bhat

2005 24 1 67 to 68
643 Bacteriocins: Natural and Safe Antimicrobial Peptides for Food Preservation

R.K. Malik

2005 24 1 69 to 70
644 Biopatenting and the Food Security

R.S. Kulkarni

2005 24 1 70 to 72
645 Edible Oils: Hidden Dangers

Dilip Karkarey

2005 24 2 23 to 24
646 The Fragrance and Flavour Industry: Regulatory Aspects

Sant K. Sanganeria

2005 24 2 25 to27
647 Food for the Aged

V.H. Potty

2005 24 2 28 to 31
648 Extruded Foods in India: Emergimg Technology and Exciting Products

N. Mallikharjuna Rao

2005 24 2 56 to 58
649 Electron Accelerators for Food Preservation - Where are we in India?

H.C. Soni

2005 24 2 59 to 60
650 Food Preservation by Non-Thermal Technologies

Md IA Ansari, P.K. Sahoo and A.K. Datta

2005 24 2 61 to 65
651 Innovations in Processed Cheese Based Products

D.K. Sharma and B.D. Tiwari

2005 24 2 65 to 68
652 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
653 Freezing: The Promising Technology for Meat Preservation

M. Muthukumar, A.R. Sen, B.M. Naveen and Y. Babji

2005 24 3 14 to 19
654 Indian Dominence in Spices - Can we Sustain?

K.G. Banan

2005 24 3 20 to 21
655 The "Almighty" Milk

V.H. Potty

2005 24 3 27 to 28
656 Fermented Milk Food and Nutritional Status of Rural People

Prajapati J.B

2005 24 3 60 to 62
657 CIAE - Process Technologies and Equipment for Productioin Catchments - Approach for Employment Gener

Kulkarni S.D

2005 24 3 62 to 64
658 Role of Dairy Development in Employment Generation, Poverty Alleviation and Food Securrity in India

Sushil Kumar

2005 24 3 65 to 67
659 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
660 Controlled Atmosphere Packaging of Fruits and Vegetables

L. Johnselvakumar and K.H. Rao

2005 24 3 74 to 78
661 Kerala - "The Hot" Destination for Food Industry

K.N. Srikumar

2005 24 4 6 to 7
662 Nano-Technology: Applications in Food Industry

Mallika Chaudhary, M.C. Pandey, K. Radhakrishna and A.S. Bawa

2005 24 4 19 to 21
663 Future of Dairy Farmers Cooperative with Special Reference to Marketing - Vision 2020

Raja R

2005 24 4 52 to 54
664 Development of Fruti and Vegetable Processing Technologies with Rural Bias

Das Gupta D.K

2005 24 4 54 to 55
665 Convenience Foods - Growth and Prospects

S.S. Manohar, B.V. Balasubramanyam and C. Sheshachala

2005 24 4 56 to 59
666 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
667 Banana - The Poor Man's "Apple"

V.H. Potty

2005 24 5 18
668 Whey Proteins and their Uses in Food Industry

P. Narender Raju, K.H. Rao and N. Lakshmi Devi

2005 24 5 19 to 27
669 Genetically Modified Cheese: A Novel Biotechnological Development

S. Makhal, S. Mandal and S.K. Kanawjia

2005 24 5 57 to 68
670 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
671 Trade Cost, Trade Policy and Trade Volume: A Study of Indian Apple Market

Satish Y Deodhar

2005 24 5 8
672 Raisins - The Health Bundle

V.H. Potty

2005 24 6 20
673 RRLT-NC Deiers - For Rural Applications

P.P. Thomas and T.P. Paulose

2005 24 6 21 to 24
674 Application of Ultrafiltration Technology for Beverage Processing

Sarita Singh, Amarjeet Kaur, G.S. Padda and Savita Sharma

2005 24 6 56 to 61
675 Application of Osmo-Air Dehydration for Processing of Tropical Fruits in Rural Areas

R.B. Tiwari

2005 24 6 62 to 69
676 The New Paradingm - Flavour and Fragrance Industry

Sant K. Sanganeri

2004 23 1 10 to 11
677 WTO and Food Processing Industries in India: Impact and Challenges

J. George

2004 23 1 12 to 20
678 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
679 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
680 Starter Cultures in Dairy Industry - A Review

Gunjan Goel, Shalini Mathur and Rameshwar Singh

2004 23 1 45 to 49
681 Isolation of Functional Proteins from Slaughterhouse By-products

Ashim Kr. Biswas and Murari Prasad

2004 23 1 49 to 52
682 Source, Nutritional Benefits and Preservation Methods of Beta-Carotene

Debjani Dutta, Utpal Raychaudhuri and Runu Chakraborty

2004 23 1 52 to 57
683 Genetically Mofified Foods (GMF): an Over View

N. Mallikharjuna Rao

2004 23 2 14 to 15
684 Biotechnological Intervention in Agri Food Crops and its Impact on Food Technology

H. Shekar Shetty

2004 23 2 16 to 21
685 Functional Foods Through Biotechnological Approach

K. Jeevaratnam and A.S. Bawa

2004 23 2 21 to 24
686 Biotechnological Approaches for Enhancing Meat Quality

T.R.K. Murthy

2004 23 2 24 to 26
687 Biotechnology of Fisheries Based Food Products

S. Ayyappan and K. Devadasan

2004 23 2 26 to 29
688 Impact of Genomics and Bioinformatics on Crop and Food Biotechnology

Mittyr N Jagadish and T.M. Manjunath

2004 23 2 30 to 32
689 Role of Informatics in Food Biotechnology and Safety

Sangeeta Venkatesh and Manju Bansal

2004 23 2 32 to 36
690 Downstream Processing in Biotechnology Curriculum

J.S. Pai

2004 23 2 37 to 38
691 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
692 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
693 Organic Meat Production: A Critical Review

A.K. Biswas , N. Kondaiah, S.K. Mendiratta and G.P. Mandal

2004 23 2 65 to 67
694 Multi-Cultural Heritage of Traditional Indian Foods

H.A.B. Parpia

2004 23 3 10 to 14
695 Global Food Safety Concerns

Hitesh Vyas

2004 2004 23 3
696 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
697 Problems and Prospects of Production of Organic Dairy Products in India

K. Ponnusamy and M. Shanmugam

2004 23 3 41 to 44
698 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
699 Accelerated Ripening of Cheddar Cheese Using Lactobacillus Spp. Starter Adjuncts

Ritu Rana and D.N. Gandhi

2004 23 3 48 to 53
700 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
701 Light Pulses Technology for Food Preservation

Md IA Ansari and A.K. Datta

2004 23 4 12 to 15
702 The "Bitter" Sweets

Prof. J.S. Pai

2004 23 4 18 to 19
703 Aseptic Processing vs Clean Manufacturing of Biologicals: Cgmp Guidelines and Concerns

Priyabrata Pattanaik and Asha Mukul Jana

2004 23 4 44 to 48
704 Present Status, Scope and Future Strategies of Fruit Wines Production in India

V.K. Joshi and Mukesh Parmar

2004 23 4 48 to 52
705 Consumer Concerns in Meat Products Evaluation

Rajendra Thomas, Anjaneyulu ASR and Kondaiah N

2004 23 4 53 to 56
706 Application of Micro Encapsulation Technology in Food Industry

Dewani Prem Prakash

2004 23 4 56 to 61
707 Consequences of Psychorotrophic Contamination and Growth in Food

S. Kundu and A.K. Misra

2004 23 4 61 to 65
708 Organic Foods-The Nutritional Perspective

S. Venkat Rao

2004 23 5 6
709 Non-Destructive Methods for Quality Evaluation of Foods

S.N. Jha

2004 23 5 21 to 26
710 Processed Flavour and its Application

Patva H.K. and Pai J.S

2004 23 5 27 to 28
711 Electron Accelerators for Food Preservation

Soni H.C

2004 23 5 28 to 30
712 Role of Carbohydrate in the Formulation of Health Foods

Frank Daniel V, Shashikala Puttaraj

2004 23 5 30 to 31
713 Indian Food Laws and Their Appropriateness in the Changing Scenario

Chadha D.S

2004 23 5 32 to 33
714 Role of Chemical Sterilants in Aseptic Packaging Systems

IA. Ansari, Niharika Mishra and A.K. Datta

2004 23 5 47 to 51
715 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
716 Innovative Milk Products for Nutrition and Health

Vinod K Huria

2004 23 5 59 to 65
717 Traditional Foods and Modern Machinery

A. Ramesh

2004 23 6 14 to 16
718 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
719 Innovations in Improver Premixes for Bakery, Traditional and Pasta Products

G. Venkateswara Rao

2004 23 6 47 to 48
720 Alleviating Micronutrient Malnutrition: What Works?

G. Venkatesh Iyengar

2004 23 6 48 to 49
721 Indian Meat Industry Perspective

Sirajuddin Qureshi and S.K. Ranjhan

2004 23 6 50 to 52
722 Neutraceuticals and Functional Biomolecules from Seafoods

V. Venugopal

2004 23 6 52 to 53
723 Food Processing to Deliver Superior Nutrition : A Role Beyond Consumer Acceptance and Convenience

Kalpana Platel and K. Srinivasan

2004 23 6 54 to 57
724 Safety and Quality of Processed Foods

Ramesh V. Bhat

2004 23 6 58 to 61
725 Microbial Polysaccharides: Application in Food Processing

S. Kundu, A.K. Tripathi T.K. Maity and A.K. Misra

2004 23 6 62 to 64
726 Pesticides in Packaged DRINKING Water- The Shadow and the Substance

A.S. Aiyar

2003 22 1 11 to 16
727 Pesticide Residues in Bottled Water

Centre for Secince and Environment

2003 22 1 17 to 18
728 Cherkin Industry in India: an Overview

Vikas Singh Chauhan

2003 22 1 20 to 24
729 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
730 Resent Trends in Food Industry with Special Reference to Fruits & Vegetables

R.R. Mallya

2003 22 1 45 to 48
731 Milk and Milk Products as a Vehicle for Fortification

Pulari K. Nair, Rajan Sharma and Sumit Arora

2003 22 1 48 to 51
732 Effective Sanitization-Asset or Liability ?

S Kundu and A.K. Misra

2003 22 1 52 to 53
733 The "Burning" Issue

V.H. Potty

2003 22 2 6 to7
734 Indian food Industry: Will the Sun Ever Rise

V.H. Potty

2003 22 2 10 to 18
735 Acrylamide in Food: Occurrence and Detection

N.C. Basantyia and S.K. Saxena

2003 22 2 37 to 39
736 Upcoming Challenges of Indian Mustard and Rapeseed Meal-Current Global Perspectives

Usha Thiyam

2003 22 2 39 to 41
737 A Critical Review on Different Aspects of Goat Meat

Runu Chakraborty, Angshuman Bagchi and Utpal Raychaudhuri

2003 22 2 42 to 47
738 Recovery of By-Products from Animal Wastes: Technology and Equipment

Murari Prasad

2003 22 2 47 to 50
739 Recovery of By-Products from Animal Wastes: Technology and Equipment

Murari Prasad

2003 22 2 47 to 50
740 The "Killer" Fats?

V.H. Potty

2003 22 3 11 to 12
741 Category Review of Alcoholic Beverages- Indian Made Foreign Liquor

Rajat K. Baisya

2003 22 3 18 to 24
742 Succeeeding Fat: A Profile of Fat Replacers in Food Industry

Baninder Singh Sroan and Amarjeet Kaur

2003 22 3 41 to 46
743 Enrobing - An Innovation in Meat Products

A.K. Biswas and R.C. Keshri

2003 22 3 47 to 49
744 Developments in the Processing and Applications of Gelatin Allied Products

Gurjit Kaur, Amarjeet Kaur and S.S. Thinda

2003 22 3 50 to 53
745 Gel Ice - A Novel Chilling Medium for Seafood Industries

S. Selvara, G. Jeyasekaran and R. Jeya Shakila

2003 22 3 53 to 55
746 Shellac: Most Versatile Edible Coating Material for Food Industry

G.K. Goyal and I.P. Paltani

2003 22 3 55 to 62
747 The "Park" Syndrome

V.H. Potty

2003 22 4 6 to 7
748 Trends in Food Science and Technology Research in the Coming Years

V. Venugopal

2003 22 4 12 to 14
749 Analysis of Pesticide Residues in Drinking Water

Akmal Pasha

2003 22 4 36 to 39
750 Designer Meat Food

M. Anna Anandh, V. Lakshmanan and A.S.R. Anjaneyulu

2003 22 4 40 to 45
751 Health Benefits of Probiotic Foods

Alok Shah and A.S. Bawa

2003 22 4 45 to 49
752 Recent Advances in Assessment of Microbial Quality of Meat

M. Muthukumar and K.H. Rao

2003 22 4 49 to 52
753 Active Packaging - An Innovative Approach of Food Preservation

Shashi Prabha, Vikas Gulia and Renu Dadarwal

2003 22 4 52 to 56
754 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
755 Man Pests and Pesticides

V.H. Potty

2003 22 5 22 TO 23
756 Carbonated Soft Dirnks Industry

Rajat K. Baisya

2003 22 5 24 to 27
757 "Probiocap": A Novel Scientific Approach

S. Makhal and S.K. Kanawjia

2003 22 5 44 to 50
758 Quality of Meat Products Containing Sodium Alginate or Sodium Caseinate as Fat Replacers

J. Sahoo and N. Kumar

2003 22 5 51 to 54
759 Processing and Quality Control of Fermented Meat Products

B. Raychowdhury, R. Chakraborty, R.S. Mukherjee and U. Raychaudhuri

2003 22 5 55 to 61
760 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
761 Material Selection for Manufacturing Dairy and Food Processing Equipment-Some Considerations

S.N. Jha

2003 22 5 63 to 66
762 Stainless Steel for Domestic and Commercial Food Processing

A.B. Lele and S.K. Dutta

2003 22 5 67 to 68
763 The Unpalatable Menu at Cancun!

V.H. Potty

2003 22 6 18 to 19
764 Dairy Industry

Rajat K. Baisya

2003 22 6 20 to 23
765 Nutraceuticals: Mechanism of Action

A.S. Bawa and Farhath Khanum

2003 22 6 44 to 51
766 Bromate Replacers in Bread

P. Preeti and K. Leelavathi

2003 22 6 51 to 56
767 Quality and Authenticity of Honey

A.H.W. Abdulkadar

2003 22 6 57 to 59
768 Cow vs Buffalo Milk as Substrate for Cheese Flavour

D.K. Sharma and B.D. Tiwari

2003 22 6 60 to 62
769 Computational Fluid Dynamics (CFD) Applications for the Food Industry

C. Anandharamakrishnan

2003 22 6 62 to 68
770 Newer Concepts in Milk Processing

B.V. Balasubramanyam, Satish Kulkarni, K. Jayaraj Rao and Bikash C. Gosh

2002 21 6 42 to 45
771 Softy: The Soft-Serve Frozen Dessert

S. Sarkar

2002 21 6 45 to 47
772 Full Granaries and Empty Stomachs

V.H. Potty

2002 21 1 6
773 Nutrition Labelling and Health Claims - The Need for Speedy Regulations

A.S. Aiyar

2002 21 1 7 to 8
774 Ready-to-Eat Indian Foods in Retort Pouches: The Second Wave

G.C.P. Rangarao

2002 21 1 12 to 18
775 Indian Fruit Processing Industry : Quality Control Aspects

Anjali Mehata, P.S. Ranote and A.S. Bawa

2002 21 1 37 to 40
776 Technology and Equipment for Commercial Production of Soymilk and Paneer

R.T. Patil and Nawab Ali

2002 21 1 40 to 46
777 Investigations on Chhang from Finger Millet (Eleucine Coracana Gaertn.) and its Commercial Prospects

S.C. Basappa

2002 21 1 46 to 51
778 Restructured Meat Products : Processing and Quality

A.R. Sen and S.A. Karim

2002 21 1 51 to 53
779 Food Allergen Labelling Guidelines

Chetan L. Hanchate

2002 21 1 53 to 55
780 Old is Not Gold Always

V.H. Potty

2002 21 2 6
781 Food Fortification-Facilitation Vs Disablement

A.S. Aiya

2002 21 2 7 to 8
782 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
783 Infrastructure Development for Effective Marketing Fresh Fruits wuth Reference to Packhouses

P.G. Adsule

2002 21 2 28 to 31
784 Application of Biotechnological Approaches for Quality Assurance in Dairy Industry

V.K. Batish and Sunita Grover

2002 21 2 32 to 37
785 Functionality of Starch Hydrolysates

Sangeeta Mishra and T. Rai

2002 21 2 37 to 41
786 Role of Functional Foods in Diet

S.C. Varshney

2002 21 2 41 to 43
787 Solvent Process : A Useful Tool for Rice Bran Oil Extraction

Rati Ram Gupta, Rajeev Gupta and Indu Gupta

2002 21 2 43 to 46
788 Is Consumer the King ?

V.H. Potty

2002 21 3 6
789 Regulation of Food Additives Need for Alignment of Stakeholderd' Interest

A.S. Aiyar

2002 21 3 7 to 9
790 Food Economy in Disarray

C.P. Chandrasekhar and Jayati Ghosh

2002 21 3 10 to 14
791 US Farm Bill and Return of Swadeshi `Yankee Style`

Harish Damodaran

2002 21 3 15 to 17
792 Liquid Nitrogen in Food Processing and Preservation

T.K. Goswami

2002 21 3 28 to 32
793 Liquid Nitrogen in Food Processing and Preservation

T.K. Goswami

2002 21 3 28 to 32
794 Adoption of ISO 14001 - A New Imperative for Food Industry : A Practical Implementation Case Study

Sohrab

2002 21 3 32 to 39
795 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
796 Energy Consumption Pattern for Processing of Bread

K.G. Krishnappa

2002 21 3 43 to 46
797 Spicy Nutrition

V.H. Potty

2002 21 4 6
798 Vegetarianism: Eat Wisely, Live Healthy

A.S. Aiyar

2002 21 4 7
799 Food Processing Industry in India

R.R. Mallya

2002 21 4 8 to 9
800 Amul : The Poster Boy of Rural IT

R.P. Srikanth

2002 21 4 10 to 13
801 Milk : The Classic Food of Modern Civilization

Vinod K Huria

2002 21 4 24 to 32
802 Emulsifiers in Dairy Industry: Current and Future Prospects

S.K. Nayak, P. Pattnaik and J.S. Sindhu

2002 21 4 33 to 38
803 Whey Utilization for Health Beverages

Sudhir Singh, A.K. Singh and G.R. Patil

2002 21 4 38 to 41
804 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
805 Formulated Foods in the Current Millennium : Status and Challenges

B.N. Mathur and Latha Sabikhi

2002 21 4 44 to 46
806 The Story of Our Food

K.T. Achaya

2002 21 4 48 to 49
807 Eat Right, Live Long !

V.H. Potty

2002 21 5 6
808 Bio Terrorism and Food- The Frivolous and the Serious

A.S. Aiyar

2002 21 5 7
809 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
810 Interactions and Stability of Flavours in Foods

N.B. Shankaracharya

2002 21 5 28 to 34
811 Fresh Water Fish Processing -A Review

A.S. Bawa and K. Jayathilakan

2002 21 5 34 to 40
812 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
813 Low-Calorie Frozen Desserts

S. Sarkar

2002 21 5 44 to 47
814 Retort Pouch Technology for meat Products

I Prince Devadason, A.S.R. Anjaneyulu and T.R.K. Murthy

2002 21 5 48 to 50
815 Food Analysis and Quality Control

Manoranjan Kalia

2002 21 5 51
816 Food Analysis and Quality Control

Manoranjan Kalia

2002 21 5 51
817 A Taste for Proteins?

V.H. Potty

2002 21 6 6
818 Making Fruit Processing Fruiful

A.S. Aiyar

2002 21 6
819 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
820 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
821 Opportunities in Fish Processing

G. Jeyasekaran, R. Jeya Shakila and V. Sundararaj

2002 21 6 40 to 42
822 An Introduction to Marico - Mini Review

Prabodh Halde and Chetana Bhandari

2001 30 3 54 - 55
823 Food, Peace and Development

M.S. Swaminathan

2001 20 18 11 to 13
824 Challenges for India's Food Industry in the New Millennium Some Reflections

V. Kurien

2001 20 1 13 to 14
825 Food Industry in Indian in the New Millennium

Rajat K. Baisya

2001 20 1 14 to 16
826 Food Safety Consideration in the Context of Globalisation

A.S. Aiyar

2001 20 1 16 to 18
827 Thought for the Millennium

S. Sreenatha

2001 15 1 18 to 19
828 Can Adversities be Transformed into Advantages?

Rechard Joseph

2001 20 1 19 to 20
829 Edible Plant Products-Treasure-House of Food Ingredients

Y.S. Lewis

2001 20 1 20
830 Chapati-Indian Bakery Product of the 21st Century

B.R. Bedekar

2001 20 1 21 to 23
831 Processing of Foods Using High Hydrostatic Pressure

K. Venugopal. A.S. Kamat and D.R. Bongirwar

2001 20 1 65 to 69
832 High-Pressure Sterilization of Foods

Richard S. Meyer, Kern L. Copper, Dietrich Konorr and Huub L.M. Lelieveld

2001 20 1 70 to 73
833 Food Processing Industry in India

Omesh Saigal

2001 20 2 18 to 19
834 Indian Food Regulations in the Global Conetext

B. Raghuramaiah

2001 20 2 20 to 23
835 Food for Thought-is it Digestible?

V.H. Potty

2001 20 2 23 to 24
836 Wholesome Foods for Holistic Health

P.V. Suryaprakasa Ra

2001 20 2 24 to 26
837 Microencapsulation Using Spray Drying

D.K. Sharma and B.D. Tiwari

2001 20 2 48 to 51
838 Structured Lipidsand Their Applications

Vandana Sharma, Sumit Arora and B.K. Wadhwa

2001 20 2 52 to 55
839 Global Trends and Policies and Policies in food Packaging

K.R. Narasimhan

2001 20 2 57 to 59
840 Packaging Materials for the New Millennium : A Plastic Raw Material Supplier's Perspective

Y.B. Vasudeo

2001 20 2 29 to 60
841 Trends in Health Food Drinks Packaging

C.K. Narayanan

2001 20 2 60 to 62
842 Advatages of Glass as a Packaging Medium for Food Products

V. Vijaya Sanker

2001 20 2 63 to 66
843 Polymer Blends in Packaging Industry the Present Status and Future Prospects

Golok B. Nando

2001 20 2 67 to 70
844 Food for Thought

V.H. Potty

2001 20 3 6
845 Between the Bites

A.S. Aiyar

2001 20 3 7 to 8
846 The Exim Policy, WTO and the Food Industry

A.S. Aiyar

2001 20 3 13 to 16
847 WTO Agreements on SPS and TBT Implications for Food Qulity Issues

Satish Y. Deodhar

2001 20 3 16 to 19
848 The Forced Collection of US Agriculture

C.P. Chandrasekhar and Jayati Ghosh

2001 20 3 20 to 24
849 KSA Food Outlook for India

Parag Rastogi, Kapil Dev Pillai and S. Sudheer

2001 20 3 29 to 33
850 Looking at Packaging in a New Way to Reduce Food Losses

Kenneth S. Marsh

2001 20 3 34 to 37
851 The Outreach of Research and Innovation in Food Processing from Farm to Consumer- The Sutainability

V. Prakash

2001 20 3 37 to 38
852 Food Industry : High Potential for Future

S.R. Padwal Desai

2001 20 3 38 to 39
853 India's Mobernization Strides Ahead

P.R. Gupta

2001 20 3 39 to 40
854 Clean Technologies for the Food Processing Industries

R. Prakash

2001 20 3 40 to 42
855 Existing Packaging Systems Followed for Fresh Horticaltural Produce and Their Improvement Using Newe

P.G. Adsule

2001 20 3 58 to 61
856 Modern Trends in Packaging of Meat and Poultry

V. Venkataramanujam

2001 20 3 61 to 64
857 Packaging of Value- Added Fish Products

T.K. Srinivasa Gopal and C.N. Rvi Shankar

2001 20 3 64 to 67
858 Current Status and Potential for Retort Processed Food in India

S. Nadanasabapathy, A. Ramakrishna and A.N. Srivatsa

2001 20 3 67 to 69
859 Shelf-Life Determinants in Dry Bakery Products

K.R. Kumar

2001 20 3 69 to 72
860 Food for Thought

V.H. Potty

2001 20 4 10
861 Contract Manufacture for the Rodust Growth of the Food Industry

A.S. Aiyar

2001 20 4 12 to 14
862 A Policy and Strategy for Integrated Development of Agro-Food Industry

H.A.B. Parpia

2001 20 4 18 to 24
863 A strategic Assessment of Food Beverage and Agribusiness Opportunities in India

Editors

2001 20 4 26 to 35
864 Tea Industry : Longing for a Lot Party Time

A.R. Vijayendra Rao and G.C.P. Rangarao

2001 20 4 36 to 37
865 Quality Management Concepts for Improved Performance of Dairy Industry

Bhag Chand Katre and Sitaram Prasad

2001 20 4 53 to 56
866 Clean Milk Production - A Business Imperative for Indian Dairy Industry

Manmohan Munjial and R.K. Sharma

2001 20 4 56 to 60
867 Chemical Safety of Milk Products

Alpesh Jain, Prafulla Salunke, H.A. Patel and P.N. Thakar

2001 20 4 60 to 62
868 Artificial Sweeteners in Formulation of Dairy Products

Sumit Aror, S.K. Nayak, J.S. Sindhu and Raman Seth

2001 20 4 62 to 66
869 Yeast in Dairy Processing

Shilpa Vij and D.N. Gandhi

2001 20 4 66 to 67
870 Operational Efficiencies of Liquid Milk Processing Plants

Bhag Chand Katre and Sitaram Prasad

2001 20 4 67 to 69
871 Formulation of Tablespread from UF Retentate : Product Standardization

Deepak Deshpandde and D.K. Thompkinson

2001 20 4 69 to 73
872 Formulation of Tablespread from UF Retentate : Product Standardization

Deepak Deshpandde and D.K. Thompkinson

2001 20 4 69 to 73
873 Bio-Preservation of Milk and Milk Products

S. Sarkar and A.K. Mishra

2001 20 4 74 to 77
874 Food for Thought

V.H. Potty

2001 20 5 6
875 Functional Foods - from Medicine Chest to Kitchen Cadinet

A.S. Aiyar

2001 20 5 8 to 10
876 Contract Manufacturing : A Check List

N. Ramasubramanian and Gopal Sharma

2001 20 5 11 to 12
877 The Battle of Basmati : Won or Lost?

Richard Joseph and G.C.P. Rangarao

2001 20 5 20 to 21
878 Internet for Food Seientists

Prasoon Verma and R.R. Lal

2001 20 5 53 to 55
879 Omega - 3 Fatty Acids in Health and Designer Foods

P. Kavitha, Vivek Sharma and B.S. Bector

2001 20 5 55 to 59
880 Prebiotic Foods and Their Applications in Health Management

Vijendra Mishra and D.N. Prasad

2001 20 5 59 to 61
881 Towards Appropriate and Environmentally Sound

Packaging Issues Relating to Waste Management

2001 20 5 62 to 63
882 Eco-Friendly Packaging Materials

A.N. Srivatsa

2001 20 5 63 to 64
883 Modernising Package Forms from Natural Plant Materials-A Partial Solution

P. Veerraju

2001 20 5 64 to 66
884 Modernising Package Forms from Natural Plant Materials-A Partial Solution

P. Veerraju

2001 20 5 64 to 66
885 Life Cycle Analysis Approach for Environmental Impact

Udayan Paranjpe

2001 20 5 66 to 67
886 Food and Packaging Interaction - Migration Concepts and Regulations

Baldev Raj

2001 20 5 67 to 74
887 Food for Thought

V.H. Potty

2001 20 6 6
888 Food Irradiation Sinister Villain Turns Kinght in Armour

A.S. Aiyar

2001 20 6 8 TO 9
889 Strategic Imperative for Processed Food Industry to Gain from Food Biotechnology - Innovations

Rajat K. Baisya

2001 20 6 10
890 Strategic Imperative for Processed Food Industry to Gain from Food Biotechnology - Innovations

Rajat K. Baisya

2001 20 6 10
891 National Policy on Food Processing Industryes - A Critical Analysis

P.V. Suryaprakasa Ra

2001 20 6 11 to 12
892 Value Addition Due to Food Processing and Income Distribution Amongst the Poor

N. Rasul

2001 20 6 17 to 21
893 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
894 Successful Implementation of Food Safety Management (HACCP) System in Food Industry - A Purposeful H

Sohrab

2001 20 6 38 to 42
895 Successful Implementation of Food Safety Management (HACCP) System in Food Industry - A Purposeful H

Sohrab

2001 20 6 38 to 42
896 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
897 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
898 Seafood Toxins

V.I. Bishor and Elizebeth George

2001 20 6 49 to 52
899 Corrugated Fibreboard Boxes - Development and Challenges inIndia

H.S. Sathish and G.C.P. Rangarao

2001 20 6 54 to 58
900 New Trends in Fresh Produce Packaging

Rajesh S. Matche

2001 20 6 58 to 64
901 Computer Simulation of Packaging and Storage Environments and Prediction of Shelf of Moisture Sensit

G.C.P. Rangarao

2001 20 6 65 to 70
902 Genetically Modified Foods - A Biotechnological Achievement

Geeta Sehgal and G.S. Chauhan

2000 19 1 17 to 28
903 Lipase Catalyzed Interesterification Reactions and Their Industrial Applications

Sunil Kumar Khare, H. Nabetani and Mitsutoshi Nakajima

2000 19 1 29 to 35
904 Milk Proteins in the Preparation of Edible Coatings

N.G. Basantia, Sumit Arora, Raman Seth and Ajit Singh

2000 19 1 36 to 47
905 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
906 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
907 The Quality Standards for the New Millennium ISO 9000-2000

Sohrab

2000 19 2 98 to 106
908 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
909 Standardization Systems for Quality Control of Foods

K.S. Premavalli

2000 19 2 116 to 128
910 Hazard Analysis in Frozen Foods

Anand Kumar Jaiswal

2000 19 2 129 to 134
911 Meeting International Trade Requirements of Agricultural Produce by a Quality Evaluation Approach

Ramesh V. Bhat and S. Vasanthi

2000 19 2 135 to 138
912 Commercaialization of Traditional Food Products, Technologics and Market Potential

P.V. Suryaprakasa Ra

2000 19 3 171 to 174
913 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
914 Application of Scraped Surface Heat Exchangers in Production of Condensed Milk

J. Badshah and R.K. Kohli

2000 19 3 190 to 197
915 Status of Separation Technology and Equipment in Food Processing Indusstries

L.D. Patel

2000 19 3 198 to 201
916 Factors Determining Selection and Puechase of Processed Foods

Ranjini S., Kala A. and Jamuna Prakash

2000 19 4 256 to 261
917 Impact of Nutrition Education on Knowledge of Women Consumers Regarding Food Labels

Beniwal A. and Khetarpal, N

2000 19 4 262 to 267
918 Dietary Fibre : A Low Calorie Dairy Adjunct

S. K. Nayak, P. Pattnaik and A.K. Mohanty

2000 19 4 268 to 278
919 Challenges in Food Science Education and Training for Food Industries - Issues in Adopting Open Lear

B. Panduranga Narasimharao

2000 19 4 279 to 290
920 After its Golden Trial, An Institution Lokks up

Rechard Joseph

2000 19 5 324 to 326
921 Management of Food Processing Industry

R. Krishnan

2000 19 5 327 to 238
922 Natural Food Preservation Systems

D.K. Thompkinson and A.K. Singh

2000 19 5 330 to 339
923 Plant Genetic Diversity - Impact on Our Food

A.S. Rashmi

2000 19 6 340 to 344
924 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
925 Food Processing : A Challenge to Transform Inefficiencies into Opportunities

Anand Kumar Jaiswal

2000 19 6 385 to 390
926 The Importance of Business Administration Skills for a Food Scientist and Technologist

Chetan L. Hanchate

1999 18 1 19 to 21
927 Aseptic Processing and Packaging : Promising Packaging Technique for Food Processing Industries

G. Tewari and D.S. Jayas

1999 18 1 23 to 33
928 Edible Packaging : An Eco-Friendly Alternative to the Plastics

Kaushik Khamrui

1999 18 1 34 to 38
929 Flavour Encapsilations Application

Vandana Sharma, Sumit Arora and J.S. Sindhu

1999 18 1 39 to 48
930 Microencapsulated Enzymes and Their Applications inFood Industry

Ruchi Kushal and Sanjeev K. Anand

1999 18 1 49 to 56
931 Application of Microencapsulation Technology in Dairy Industry

Kadian, Amrit, R.S. Dabur and C.M. Kapoor

1999 18 1 57 to 64
932 Quality Control in Chocolate Industry

Anand Kumar Jaiswal

1999 18 2 94 to 99
933 Factors in Food Frying

Latha Sabikhi and B.D. Tiwari

1999 18 2 100 to 104
934 Ghee Residue - its Nutritional Value and Antioxidant Properties

Suman Guchhait, Sumit Arora and T. Rai

1999 18 2 105 to 110
935 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
936 Processing Value Addition to Mangoes

R.S. Ramteke, M.R. Vijayalakshmi and W.E. Eipeson

1999 18 3 155 to 163
937 Improved Extraction and Stabilization of Natural Food Colorants

K.D. Aparnathi and V.N. Borkhatriya

1999 18 3 164 to 168
938 Saving Electrical Energy in Tea Industries in North East India

L.S. Yadav and A.P. Srivastava

1999 18 3 169 to 173
939 Techniques to Extend the Shelf life of Pasteurized Milk

S. Sarkar

1999 18 3 174 to 177
940 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
941 Internet Applications in Food Industry

T. Kar and A.K. Misra

1999 18 4 218 to 222
942 Applications of Image Processing Technique in Food Processing Industries

Abhijit Kar and Sanjaya K. Dash

1999 18 4 223 to 228
943 Sorbitol and Other Sugar Alcohols in the Food Industry

Fausto F. Dias

1999 18 4 229 to 237
944 Anti-Freeze Proteins : Prospects and Perspectives in Food Sector

V. Mishra and Pattnaik

1999 18 4 238 to 244
945 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
946 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
947 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
948 Sensitive Strategies to Tackle Threats from Pests

John Hutchinson

1999 18 5 311 to 312
949 Honey - It is More Than Just Sweet

T.R. Shamala and Y. Shri Jyothi

1999 18 6 349 to 357
950 Probiotic Icecream - A New Concept for Indian Icecrean Industry

S. Sarkar

1999 18 6 358 to 363
951 An Analysis of the Safety of Indian Food Exports : The Quest for International Safety Equivalence

Robert J. Scheuplein

1999 18 6 364 to 381
952 Advances in Poultry Products Technology Research in India

R.P. Singh

1998 17 1 21 to 24
953 Technologies for Value-Added Poultry Products

A.K. Sachdev, S.S. Verma and Ram Gopal

1998 17 1 25 to 28
954 Pollutants in Livestock Products and Their Detection

N. Sharma and S.A. Wani

1998 17 1 29 to 37
955 Edible Film from Shark Meat for Wrapping Frozen Seafoods

V. Venugopal

1998 17 1 38 to 40
956 Edible Film from Shark Meat for Wrapping Frozen Seafoods

V. Venugopal

1998 17 1 38 to 40
957 Mobilisation of Available Resources for Adequate Protein Production

M. Ashraf Pal

1998 17 1 41 to 47
958 Emulsion Stability inFood Products

H.G. Ramachandra Rao and H.R. Hemantha Kumar

1998 17 2 77 to 88
959 Fat Replacers

Vandana Sharma, Sumit Arora and T. Rai

1998 17 2 89 to 97
960 Prospects for Bioproduction of Food Flavours

C. Ganesh Kumar, Asit Sharma and S.K. Kanawjia

1998 17 2 98 to 111
961 Nutritive Sweetenerd from Starch

Fausto F. Dias and Darshan Mehta

1998 17 2 112 to 120
962 A Case Study of Quality Improvement Through Transformation of Industrial Work Culture

S.R. Agarwal

1998 17 3 150 to 153
963 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
964 HACCP Concepts in Relation to Animal Food Industry

D. Vijaya Rao

1998 17 3 158 to 161
965 Role of Microorganisms in Traditional Fermented Food

J.P. Tamang

1998 17 3 162 to 167
966 N-nitrosamines : As Contaminants in Dairy Products

S.K. Nayak, P. Pattnaik and D.P. Mohapatra

1998 17 3 168 to 173
967 Status of Rice Bran Oil in India

A.K. Tikkoo, Y.C. Agarwal and D.K. Gupta

1998 17 4 207 to 214
968 Status of Rice Bran Oil in India

A.K. Tikkoo, Y.C. Agarwal and D.K. Gupta

1998 17 4 207 to 214
969 Studies on Various Quality Parameters for Grading of Jaggery

Patil J.P. and Adsule P.G.

1998 17 4 215 to 217
970 Advances in the Improvement of Raisin Quality

I.N. Dpreyappa Gowda

1998 17 4 218 to 223
971 Soybean Lecithin - its Manufacture, Properties and Applications

Chilukuri Gopi

1998 17 4 224 to 324
972 Intakes of Fats in India

K.T. Achaya

1998 17 5 269 to 270
973 Intakes of Fats in India

K.T. Achaya

1998 17 5 269 to 270
974 Newer Dimensions in the Processing of Oilseeds for Food Uses

Usha Venkararaghavan

1998 17 5 272 to 275
975 Extrusion Processing of Foods and Feeds

Soumitra Banerjee, Susanta Bhattacharyya and Pratap Chakraborty

1998 17 5 276 to 281
976 Food Quality Assurance : Microbiological Concerns

D. Vijaya Rao

1998 17 5 282 to 289
977 Consumption of Processed Food Products Among Urban Families

B. Sridevi and Uma Reddy

1998 17 5 290 to 295
978 Probiotics Feeding to Improve Poultry Meat Quality - A Critical Appraosal

Parmod Mahajan and Jhari Sahoo

1998 17 6 333 to 344
979 Probiotic Yoghurt for Infant Feeding

S. Sarkar and A.K. Mishra

1998 17 6 345 to 349
980 Infant and Weaning Food Formulations Containing Probiotic Cultures

M.R. Acharya and R.K. Shah

1998 17 6 350 to 356
981 Macro Nutrient and Micro Mineral Composition of Home Processed Dehydrated Foods

R. Geetha and G. Sarojini

1998 17 6 357 to 360
982 Popcorn-What is it ?

Fausto F. Dias and Darshan Mehta

1998 17 6 361 to 362
983 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
984 Lactulose : An Important Sugar Derivative

N.C. Basantia, T. Rai and P. Pattnaik

1997 16 1&2 36 to 41
985 Lactulose : An Important Sugar Derivative

N.C. Basantia, T. Rai and P. Pattnaik

1997 16 1&2 36 to 41
986 Dairy Product Analogues - An Apprisal

Kaushik Khamrui, Prateek Jain and Utpal Roy

1997 16 1&2 42 to 47
987 Dairy Product Analogues - An Apprisal

Kaushik Khamrui, Prateek Jain and Utpal Roy

1997 16 1&2 42 to 47
988 Commercial Prodution of Shrikhan

S. Sarkar and A.K. Mishra

1997 16 1&2 48 to 52
989 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
990 Food Processing and Need for Quality Control

C.B. Jaganatha Rao

1997 16 1&2 58 to 62
991 Bacterial Ice Nucleation Diagnostics (BIND) Assay

P. Pattnaik, V.K. Batish and Sunita Grover

1997 16 1&2 63 to 66
992 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
993 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
994 HACCP Through ISO 9000 Quality Management Syatem

Sohrab

1997 16 3 37 to 47
995 The Brewing Industry in India - an Appraisial

K.L. Patkar, R.R. Ashok and S. Cariapa

1997 16 4 18 to 25
996 Membrane Technology for Fruit and Vegetable Juice Industry

D.K. Sharma

1997 16 4 26 to 29
997 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
998 Modified Starches and Their Use by Food Industry

Fausto F. Dais, Haris K. Techandani and Darshan Mehta

1997 16 4 33 to 39
999 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
1000 Biocolours : New Generation Additives for Food

P. Pattnaik, U. Roy and Prateek Jain

1997 16 5 21 to 27
1001 Surveillance of Non-Permitted Food Colours in Eatables

Sudhir Singh

1997 16 5 28 to 31
1002 Role of Phosphates in Food Processing

Sitaram Prasad and B.C. Katre

1997 16 5 32 to 35
1003 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
1004 Anticarcinogenic Attributes of Dairy Products

P. Pattnaik, A.K. Mohanty, Sunita Grover and V.K. Batish

1997 16 6 19 to 22
1005 Challengess in the Packaging of Dairy BY-Products

G.K. Goyal and K. Khamrui

1997 16 6 23 to 28
1006 New Milk Foods for the Emerging Market

Satish Kulkarni, K. Jayaraj Rao, B.V. Balasubramanyam and Bikash Ghosh

1997 16 6 29 to 36
1007 Propiono-Acido-Bifido (PAB) Milk - A New Cultured Milk for Infants

S. Sarkar and A.K. Mishra

1997 16 6 37 to 41
1008 Formulation of A Dry-Mix for Paneer - Based Convenience Food

K. Jayaraj Rao and G.R. Patil

1997 16 6 42 to 44
1009 Tea : A Refreshing Beverage

Alok Jha, R.S. Mann and R. Balachandran

1996 15 2 22 to 29
1010 Recent Developments in Further Processed Poultry Meat Products

J. Sahoo, A.H. Samoon and D. Sapcota

1996 15 2 30 to 36
1011 Efficacy of a Modified Buchner Funnel in the Decontamination of Aflatoxin B1

Kavita Waghray and M. Uma Reddy

1996 15 2 37 to 39
1012 Importance of Bar Coding

A.A. Joshi

1996 15 2 40 to 42
1013 Tailored Plastics Film Laminates for Modified Atmoshere Packaging of Fresh Fruits

Matthew Prasad

1996 15 3 17 to 20
1014 ISO 9000 and Enviroment Management Syatem

Sohrab

1996 15 3 21 to 26
1015 Geriatric Foods - A Fad or a Need ?

V.H. Potty

1996 15 3 27 to 32
1016 The Mad Mad Cows

D. Vijaya Rao

1996 15 3 33 to 35
1017 Fat Spread - A Changing Face

R.B. Verma, P.S. Prajapati, P.N. Thaker and K.G. Upadhyay

1996 15 3 36 to 42
1018 Status and Prospects of Soyabean Industry in India

Nawab Ali

1996 15 3 43 to 46
1019 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
1020 Hydrocolloids in Dairy Industry

R.D. Kokane, A.H. Jana and P.N. Thakar

1996 15 4 32 to 37
1021 Inorganic UF/MF Memberanes for Application in Food Processing

D.K. Sharma

1996 15 5 17 to 25
1022 Cultured Milk Products as Infant Feeding Substite

S. Sarkar and A.K. Mishra

1996 15 5 26 to 29
1023 Corn : Industrial Utilization Perspectives

S.D. Singh, S.N. Mishra and S.S. Verma

1996 15 5 30 to 33
1024 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
1025 New Applications of Extrusion Cooking Technology

R.C. Smith and N. Singh

1996 15 6 14 to 23
1026 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
1027 Process Engineering Systems for Convenience Food for Armed Forces

A. Devariya

1996 15 6 31 to 36
1028 Poly-(Beta)- Hydroxydutyrate Biodegradable Thermoplastic

P. Pattnaik, Sunita Grover, Niyaz Ahmed and V.K. Batish

1996 15 6 37 to 42
1029 Application of Electronics and Computers for Small Scale Food Processing Industry

Raghunandan, P. Purkayastha and Vinay Dharmadhikari

1996 15 1 18 to 28
1030 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
1031 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
1032 Gamm-Glutamy1- Transpeptibase (GGTP) - A New Indicator for Pasteurization

Rajan Sharma and C. Ganesh Kumar

1996 15 1 41 to 44
1033 Gamm-Glutamy1- Transpeptibase (GGTP) - A New Indicator for Pasteurization

Rajan Sharma and C. Ganesh Kumar

1996 15 1 41 to 44
1034 Eatimating Market Potential of Food Products - Issues and Constraints

L.K. Vaswani and N.P. Singh

1996 15 2 16 to 21
1035 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
1036 Technology, Quality and Scope of Fruit Wines Especially Apple Beverages

D.K. Sandhu

1995 14 1 24 to 34
1037 Continuos Vibro Fluid Bed Roaster for Beakfast Cereals

K. Venkatesh Murthy, P.N. Srinivasa Rao and T. Ramesh

1995 14 1 35 to 38
1038 Dairy Industry in India - A Scenario

D.K. Thompkinson

1995 14 2 18 to 22
1039 Compositional Developments for Infant Foods

D.K. Thompkinson and B.N. Mathur

1995 14 2 23 to 27
1040 Lactose Hydrolyzed Products the Versatile Ingredients in Frozen Desserts

N.S. Joshi and A.H. Jana

1995 14 2 28 to 33
1041 ISO 9000 And Food Industry

Sohrab

1995 14 2 34 to 38
1042 Sensory Attributes of Meat and Meat Products

B.D. Sharma and Sarfaraz A. Wani

1995 14 3 22 to 27
1043 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
1044 Tumbling and Massaging - An Emerging Technology for Meat Industry

Sarfaz Ahmed Wani, Sushil Kumar and P.K. Mandal

1995 14 3 37 to 41
1045 By-products from Industrial Fishery Processing

V. Venugopal

1995 14 4 22 to 30
1046 Indigenous Production of Shrimp Feed

Pradip Chakraborty

1995 14 4 31 to 35
1047 Trends in Food Consumption and Food Industry Development - A Global Perspective

V.H. Potty

1995 14 4 36 to 48
1048 Cryogenics for Food Applications

C.T. Murthy

1995 14 5 24 to 33
1049 Extrusion Cookers and Their Application in Oilseed Protein for Human Food

S.D. Kulkarni

1995 14 5 34 to 41
1050 Proential of Goat Milk and its Products as Health Food

U.K. Pal and M.K. Agnihotri

1995 14 5 42 to 46
1051 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
1052 Quest fo Quality in Food Sector - Role of Standards

R.N. Sharma

1995 14 6 52 to 60
1053 Biotechnology and HI-Technology in Food Production, Processing and Preservation - Industrial and Exp

P.M. Nair

1994 13 1 18 to 24
1054 Protentials for Increasing Agricultural Productivity in India

G. Rangaswami

1994 13 1 25 to 29
1055 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
1056 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
1057 Energy Saving Considerations in Steam Generation and Transport in Food Industry

B.K. Kumbhar

1994 13 2 33 to 39
1058 Hurble Technology for Shelf - Stable Food Products

Berwal J.S

1994 13 2 40 to 43
1059 Biogas from Food Wastes

Krishna Nand

1994 13 3 22 to 34
1060 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
1061 Technologies for Low-Cholesterol Eggs and Dairy Products

S. Saijpaul, G.S. Makkar and Ichhponani J.S

1994 13 3 46 to 50
1062 Enzyme Technology in Food and Health Industries

R. Boopathy

1994 13 4 22 to 31
1063 Current and Future Trends of Biscuit Industry in Indai

S. R. Agarwal

1994 13 4 32 to 37
1064 Value-added Soya Protein Concentrate (Solubilized) as a By-Product of Soya Flour Texturization by Ex

R. Krishnan

1994 13 4 38 to 39
1065 Solar Energy Applications in the Foods Industry

S. Kumar and C. Palaniappan

1994 13 5 24 to 29
1066 Fruit and Vegetable Exports - New EC Quality Inspection Rules

Enrique Sierra

1994 13 5 30 to 34
1067 Dehydrated Vegetables - A Market to Waych in the Future

Rudy Kortbech-Olesen

1994 13 5 35 to 40
1068 Scope for Energy Conservation in a Modern Rive Mill

Ashok Kumar and Deepak Raj Rai

1994 13 6 22 to 26
1069 Immunomagnetic Separation (IMS) - A Rapid Detection Method for Pathogens

Ganesh Kumar. C and M.P. Tiwari

1994 13 6 27 to 31
1070 Food Processing and Chemical Engineernig Chemical Engineering

Rastogi N.K and K.S.M.S. Raghavarao

1994 13 6 32 to 40
1071 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
1072 A New Butter-Flavourd Low-Fat Faread

A.A. Patel and S.K. Gupta

1993 12 1 28 to 31
1073 Further-Processing of Broilers

C.M. Mahapatra

1993 12 1 32 to 33
1074 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
1075 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
1076 Effect of Aflatoxin Contaminated Feeds on Buffalo Milk

Rashda Ali and Syde Asad Sayeed

1993 12 2 38 to 40
1077 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
1078 ISO 9000 : A Pre-Requisite for Product Certification

Sohrab

1993 12 3 38 to 40
1079 Fat Bloom in Chocolates and Confectionery Coatings - A Review

A.H. Jana and P.N. Thakar

1993 12 4 33 to 39
1080 Occupational Reactions in the Food Industry

Samuel B. Lehrer nad Carol E. O'Naeil

1993 12 4 40 to 46
1081 Requirements for Quality Oototo Chips - An Overview

K.S. Sandhu and A.S. Bawa

1993 12 4 47 to 50
1082 Scope of Supercritical Fluid Extraction Technology on India

N.A. Hingorani

1993 12 5 30 to 31
1083 Some Process Technologies for the Preparation of Convenience Foods from Fruits and Vegetable for Def

K.S. Jayaraman

1993 12 5 32 to 40
1084 Whey - An Alternative Substrate for the Production of Beker's Yeast

Shilpa Vij and D.N. Gandhi

1993 12 5 41 to 43
1085 ISO 9000 and Haccp : A Definite Role in the Indian Food Industry

J.J. Dick

1993 12 6 16 to 18
1086 Quality Improvements of Food Products by SSI Units

S.R. Agarwal

1993 12 6 19 to 22
1087 Microbial Starter Cultures for Raw Ripened Meat Products

J.S. Berwal and Dinchev D

1993 12 6 23 to 25
1088 Food Processing plant and Machinery -an Overview

A. Ramesh

1992 11 1 20 to 26
1089 Extruder as a Bioreactor

Suvendu Bhattacharya

1992 11 1 27 to 30
1090 Poultry and Meat Processing as Industry

B. B. Sahu and Poultry and C. M. Mahapatra

1992 11 1 31 to 33
1091 Packaging Aspects of Confectionery Items

K. R. Kumar

1992 11 1 34 to 39
1092 Product Design for Microwave Reheating

P. S. Richardson

1992 11 2 24 to 32
1093 Biotechnological Approaches in Dairy and Food Industries

N. B. Desai, R. I. Dave and P. N. Thakar

1992 11 2 33 to 35
1094 Ultra-High-Temperature Sterilization of Milk in India

A. K. Datta

1992 11 2 36 to 39
1095 Role of Air in Foods

S. K. Berry

1992 11 2 40 to 46
1096 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
1097 The Potential for Robotics in Poultry Processing

M. J. Swain, S. J. James and K. Khodabandehloo

1992 11 3 24 to 32
1098 Consumer Perceptionof Food Safety : The American Scene

F. J. Francis

1992 11 3 33 to 35
1099 Use of Deoiled Rice Bran : Present Status and Future Possibilities

M. B. Bera

1992 11 3 36 to 38
1100 Present Status of Prawn Processing in India

Pradip Chakraborty

1992 11 3 39 to 41
1101 Roasted Blended Foods as Specialty Foods

P. P. Srivastav

1992 11 3 42 to 45
1102 Application of Ohmic Heating TO Continuous Sterilization of Food

Sudhir K. Sastry

1992 11 4 28 to 30
1103 Convenience Foods - Emerging Scenario

S. S. Arya

1992 11 4 30 to 41
1104 Packaing Materials Industry in Indai

Technology Information, Forecasting and Assessment Council (TIFAC)

1992 11 4 42 to 46
1105 Osmotic Dehydration Kinetics of Foods

MD. Shafiur Rahman

1992 11 5 20 to 24
1106 Exploiting Microoraganisms for Human Needs

K. Palaniyappan

1992 11 5 25 to 27
1107 Nutritional Considerations in Food Processing : Process Optimization for Nutrient Conservation - A N

Dr. B. S. Narasinga Rao

1992 11 5 28 to 33
1108 Newer Concepts in Packaging - Relevance to Food Packaging in India

P. V. Narayanan

1992 11 5 34 to 36
1109 Preparation of Food and Agricultural Reference Materials for Analytical Quality Assurance

Venkatesh Iyengar

1992 11 6 20 to 21
1110 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
1111 Retortable Plastic Packaging for Thermo-processed Foods

11

1992 11 6 25 to 32
1112 Processing of Mango in the Industry - A Scenario

B. K. Kumbhar

1992 11 6 33 to 36
1113 Policy Issues on Processed Food Industry

A. K. Das

1991 10 1 14 to 15
1114 The Need for Change and Policy Instrument in Agro-Exports

Vireni Shah

1991 10 1 16 to 18
1115 Random Views on Government Policies Affecting Development of Food Processing Sector in India

Editorial Board

1991 10 1 19 to 21
1116 Processed Food - A Bird's Eye-View

George Issac

1991 10 1 22 to 25
1117 Miltone : Present Status and Future Prospects

M. R. Chandrasekhara

1991 10 1 26 to 28
1118 India's Food Exports to Global Markets : Exportable Surpluses-Key to Expanding Exports

M. Dattatreyulu

1991 10 2 16 to 20
1119 Pattern of Detention of Food of Indian Origin at Ports of Entry in USA

Ramesh V. Bhat

1991 10 2 21 to 22
1120 Soyabean Processing Industry - an Update

G.A. Sulebele

1991 10 2 23 to 26
1121 Rice and Rice Milling Industry in India

Mysore District Rice Millers Association

1991 10 2 27 to 28
1122 Human Resource Development in Food Science and Technological Approach

H .A. B. Parpia

1991 10 3 24 to 28
1123 Food Industry Manpower Needs and Training

K. K. Sakariah

1991 10 3 29 to 31
1124 Non-Technical Man-power Requirements of the Food Processing Industry

Kishor Kher

1991 10 3 32 to 33
1125 Ginger Processing for Profit

Prem Singh Arya

1991 10 3 34 to 35
1126 Role of Speciality Foods for Meeting Nutritional Requirements

S. Venkat Rao

1991 10 4 22 to 24
1127 Recent Advances in the Manufacture of Infant Foods

B. N. Mathur

1991 10 4 25 to 28
1128 Flavour of Rich Tradition - Indian Coffee

Sunalini N. Menon

1991 10 4 29 to 31
1129 Role of Modren Packaging in Marketing of Indigenous Dairy Products

G. K. Goyal and G. S. Rajorrhia

1991 10 4 32 to 34
1130 Continuous Ghee Manufacture - an Engineering Approach

H. Abichandani, S. C. Sarma and B. S. Bector

1991 10 4 35 to 36
1131 Overcoming Constraints in Edible Oil Usage

K. T. Achaya

1991 10 5 22 to 26
1132 Specialty Fat Products for Bakerries and Edible Products

M. M. Chakrabarty

1991 10 5 27 to 32
1133 Omega - 3 Fatty Acids in Health and Disease

D. P. Sen

1991 10 5 33 to 37
1134 Biotechnological Approach for the Modification of Oil and Fats

Sakina Khatoon

1991 10 5 38 to 41
1135 Reverde Osmosis in Food Processing

Munir Cheryan

1991 10 6 30 to 41
1136 The Role of Physical Properties in the Development of New Products and Processes

Brian M. Mckenna

1991 10 6 42 to 46
1137 Role of Rheology in Flow of Fluid and Semi-Solid Food

M. A. Rao

1991 10 6 47 to 53
1138 Export of Agricultural Products and Processed foods I. Products

Kr. Fateh Singh Jasol

1990 9 1990 18 to 27
1139 Food Industry in Brazil

Moraes, Iracema De Oliveria

1990 9 1 28 to 32
1140 Metal Containers for Packing Processed Food Products : Present Status and Future Prospects in India

Dr. M. Mahadevaiah

1990 9 1 33 to 38
1141 Biotechnological Approaches in Food Applications

S. Ramachandran

1990 9 2 14 to 16
1142 Exports of Agricultural Products and Processed Foods : II. Markets

Kr. Fateh Singh Jasol

1990 9 2 18 to 26
1143 Lactose Manufacture from Whey - Engineering Solutions

V. Kapil, A. K. Dodeja and S. C. Sarma

1990 9 2 27 to 32
1144 Biscuit Industry in Indai - Future Scenario

Sunil K. Alagh

1990 9 3 18
1145 Prospects for Small Scale Biscuit Industry in the Nineties

S. R. Agarwal

1990 9 3 19 to 21
1146 Bread Industry in India - Looking Ahead

Sanjeev Chowdhary

1990 9 3 22 to 23
1147 The Milling Industry and its Problems

Kantilal D Singhee

1990 9 3 24 to 25
1148 Raw Materials in Milling and Baking

M. K. Panduranga Setty

1990 9 3 26 to 27
1149 Recent Developments in the Use of Shortenings and Surfactants in Bread Making

P. Haridas Rao

1990 9 3 28 to 32
1150 Food Additives - Consumers' View Point

B. S. Narasinga Rao

1990 9 4 14 to 17
1151 Processing to Provide Consistent Quality for the Consumer

Colin Dennnis

1990 9 4 20 to 23
1152 A Generalised Chart for Sensitivity and Breakeven Analysis

P. Ramakrishna

1990 9 4 24 to 27
1153 Food Irradiation : Retrospect and Prospects

A. Sreenivasan

1990 9 5 12 to 15
1154 Food Irradiation and Cost Consideration

V. H. Potty

1990 9 5 16 to 17
1155 From Green Revolution to Biotechnology : Impcts on U.S. and Mexican Social Structures

Gerardo Otero

1990 9 5 18 to 22
1156 Improved Parbioling Technologies for Better Product Quality

K. R. Bhattacharya

1990 9 5 23 to 26
1157 Food Packaging in India : A Perspective

P. Veerraju and G. C. P. Rangarao

1990 9 6 14 to 22
1158 Aseptic Packaging

A. Astrom

1990 9 6 23 to 27
1159 All That Matter That Matters in Food Package Labelling

G. C. P. Rangarao

1990 9 6 28 to 36
1160 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
1161 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
1162 Status of Small Scale Food Industries in India

Dr. P. G. Adsule

1989 8 1 13 to 19
1163 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
1164 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
1165 Emerging Trends in Food Packaging

B. D. Chatterjea

1989 8 2 1 to 11
1166 Export Prospects of Marine Products in the Small Scale Sector

G. George

1989 8 2 12 to 13
1167 Sensory Analysis : The Science of Qulity Assessment

D. Rajalakshmi, and Dr. Shanthi Narasimhan

1989 8 2 14 to 16
1168 Effect of Post Exsanguination Electrical Stimulation on Meat Qualityu -- A Review

P. Mahajan and P. C. Panda

1989 8 3 1 to 9
1169 The Market for Processed Food in India

Sanjeed Chaudhuri

1989 8 3 10 to 12
1170 Sweeteners form Starch

Dr. P. M. Shah

1989 8 3 13 to 15
1171 Extrusion of Foods and its Possible Applications in Indian Food Industries

Suvendu Bhattacharya

1989 8 4 1 to 8
1172 Food Irradiation - Pros and Cons

D. A. E. Ehlermann

1989 8 4 9 to 14
1173 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
1174 R & D Can Contribute to Speedy to Speedy Development

Dr. B. L. Amla

1988 7 1 1 to 5
1175 Policy Changes Vital

Dr. V. H. Potty

1988 7 1 6 to 8
1176 Biotechnology in Food-New Emerging Field

Dr. L. V. Venkataraman

1988 7 1 9 to 11
1177 An Emerging Science

M. R. Chandrasekhara

1988 7 1 12 to 15
1178 Indian Food Nutritious

Dr. K. T. Achaya

1988 7 1 16 to 18
1179 Food Exports : The Indian Xeperience

Kr. Fateh Singh Jasol

1988 7 1 19 to 55
1180 Special Needs and Problems in the Marketing of Processed Food

Ravi Kumar Aggarwal

1988 7 1 56 to 61
1181 Perspectives on Milk - Production, Marketing and Technology

S. P. Singh, Parmatma Singh, B. D. Sharma and Rajendra Prakash

1988 7 2 1 to 8
1182 Mold Damage - ITS Effect on Physico-Chemical and Functinaol Properties of Wheat

Narpinder Singh and K. S. Sekhon

1988 7 2 9 to 11
1183 Putting the Breaks on Bacteria in the Food Industry

Ulrich Verhoefen

1988 7 2 12 to 15
1184 Losses in Fruits and Vegetables and Their Remedial Measures

V. B. Dalal

1988 7 3 1 to 13
1185 Emulsifying Property of Egg Yolk - A Review

B. B. Sahu and P. C. Panda

1988 7 3 14 to 17
1186 Status of Beef in Bhutan and Its Relative Effect on Indian Border Area

J. N. Singh

1988 7 3 18 to 19
1187 Food Processing Industry-- An OverView

P. Murari

1988 7 4 1 to 3
1188 Protective Coats for Fresh Fruits and Vegetables

V. B. Dalal and N. Nagaraja

1988 7 4 4 to 11
1189 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
1190 Food Irradiation : Estimates of Cost Processing

K. Krishnamurthy and D. R. Bongirwar

1987 6 1 5 to 10
1191 Role of Food Additives in Convenience Food

S. S. Arya

1987 6 1 11 to16
1192 Development of Ready-to-Use Scrambled Egg Mix

T. S. Satyanarayana Rao and T. R. Sharma

1987 6 1 17 to 22
1193 Marine Products Exports - Problems and Prospects

Capt. K. M. Mathew

1987 6 2 23 to 57
1194 A Semi-Modern Abattoir Concept for Hygienic Meat Production

N. Kondaih and B. Panda

1987 6 2 58 to 61
1195 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
1196 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
1197 Use of Phosphates in Meat Products

A. S. R. Anjaneyulu, N. Kondaiah and N. Sharma

1987 6 3 117 to 121
1198 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
1199 Non-Nutritive Sweeteneras In Food Systems

Ashok Pandey and Poonam Nigam

1987 6 4 157 to 165
1200 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
1201 How Thailand Maintains Her Rice Quality : Lessons for India

K. R. Bhattacharya

1987 6 4 171 to 175
1202 Post Harvest Technology of Mango

Shantha Krishna Murthy

1986 5 1 3 to 12
1203 Qulity Control Parameters in Instant Tea Processing

S. Nagalakshmi and R. Seshadri

1986 5 1 13 to 20
1204 Nutritional Singnificance of Rice Bran Oil

Dr. C. Rukmini

1986 5 1 21 to 22
1205 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
1206 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
1207 Status of Instant Milk Based Food in India

J. L. Bhanumurthy

1986 5 2 71 to 73
1208 Quality and Utilization of Meat from Spent Hens

N. Kondaiah

1986 5 2 74 to 76
1209 Vegetable Processing: Opportunities and Challenges

K. M. Nagargoje and J. N. Singh

1986 5 2 77 to 79
1210 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
1211 Packing House Industry for Horticulture Produce in India

P. G. Adsule

1986 5 3 115 to 116
1212 Research Priorities for Meat in India

G. S. Padda, N. Sharma, R. C. Keshri

1986 5 3 117 to 118
1213 Instant Halwa (Kisari Bhat) Mix - Storage Stability and Packaging Requirements

S. S. Arya and B. N. Thakur

1986 5 3 119 to 121
1214 Stability of Lodine in Lodized Salt

S. Ranganathan and B. S. Narasinga Rao

1986 5 3 122 to 124
1215 Fast Food - An Overview

A. S. Bawa and Sukhcharanjit Singh

1986 5 4 165 to 169
1216 Oil Palm Cultivation in India

V. K. Abraham

1986 5 4 170 to 171
1217 Forzen Storge of Poultry and Poultry Products

R. P. Singh and B. Panda

1986 5 4 172 to 176
1218 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
1219 Defferent Methods of Presterilization of Packaging Materials

N. Blasubrahmanyam

1985 4 1 3 to 6
1220 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
1221 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
1222 Recent Developments in Food Packaging Materials

M. Mahadevaiah

1985 4 2 45 to 51
1223 Technology of Coconut

Satyavathi Krishnankutty and A. G. Mathew

1985 4 2 52 to 58
1224 Partially Defatted Soybean Dal

B. K. Chakraborty, T N. Murthi and V. D. Devdhara

1985 4 2 59 to 61
1225 Modernisation of Rice Milling Industry Utilisation of Bye Products

N. Ibrahim

1985 4 3 93 to 95
1226 Developments in Processing of Ham and Bacon

A. S. R. Anjaneyulu, N. Sharma and V. Lakshmanan

1985 4 3 96 to 102
1227 The Presence and Detection of sme Toxic Components in common oil and Fats

M. R. Grover

1985 4 3 103 to 105
1228 Imroving che stability of Indian Soyabean oil by Minimal Hydrogenation

J. Adhikari (Dasgupta) and S. Adhikari

1985 4 3 106 to 109
1229 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
1230 Modernisation of Food Industries in the Small and Tiny Sector in India

P. G. Adsule

1985 4 4 142 to 147
1231 Preservation of Perishables in Rural Storages

K. Bhatia

1985 4 4 148 to 149
1232 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
1233 Stability During Storage and Deep Fat Frying of Indian Soybean Oil

S. Adhikari and J. Adhikari (Dasgupta)

1985 4 4 155 to 161
1234 Scope for Promotion of Soy Products in India

A. S. Aiyar

1984 3 1 3 to 7
1235 Prospects of Comminuted Meat Products in India

G.S. Padda and N. Sharma

1984 3 1 9 to 11
1236 Fats in our Food

K. T. Achaya

1984 3 1 13 to 16
1237 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
1238 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
1239 Pesticide Residues in Livestock Products with Special Reference to Meat

N. Sharma, V. Lakshmanan and C. . Singh

1984 3 2 52 to 56
1240 Development of Cottage Cheese in India

J. N. Singh

1984 3 2 57 to 58
1241 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
1242 Aseptic Packaging Materials and Package From

K. R. Kumar

1984 3 3 95 to 98
1243 Processed Food on Antractica

V. Subramanian and T. R. Sharma

1984 3 3 99 to 100
1244 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
1245 Radiation Preservation of SeaoFoods

Norman F. Lewis

1984 3 4 147 to 152
1246 Application of Microprocessors in Aseptic Processing of Food Products

R. Venkatakupaiah

1984 3 4
1247 Oil from Custard Apple (Annona Squamosa) Seed

R. Prasada Rao, G. Azeemoddin and S. D. Thirumala Rao

1984 3 4 163 to 164
1248 Traditional Food Frementation as Industrial Resources

Dr. Keith H. Steinkraus

1983 2 1 3 to 9
1249 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
1250 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
1251 Trends and Prospects of the Soft Drink Industry

C.P. Natarajan, K.O. Abraham and M.L. Shankarayana

1983 2 2 43 to 49
1252 Training Facilities in Food Science and Technology in India

S.P. Manjrekar and K.T. Achaya

1983 2 2 50 to 59
1253 Maturity Versus Content of Flavour Priciples in Pepper

Malini Ratnawathe and Y. S. Lewis

1983 2 2 60 to 61
1254 Regional Research Laboratory, Jammu
A. K. Bhatia
1983 2 2 62 to 64
1255 Dairy Industry in India

J. L. Bhanumurthi and K.K. Iya

1983 2 3 93 to 107
1256 Energy Dependence of Japanese Food Industries

Toshio Kobayashi

1983 2 3 108 to 115
1257 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
1258 Aspects of Food Research in the Australian CSIRO

P. W. Board

1983 2 3 121 to 123
1259 Indian Bisuit Industry-Present Status and Future

R. K. Lal

1983 2 4 157 to 162
1260 Shelf-Life Extension of Fresh Meats and Poultry by Chemical Dips

N. Kondaiah and B. Panda

1983 2 4 163 to 166
1261 Packaging and Transportation Studies on Apples

G. Venkatasubbaiah, S. M. Ananthakrishna and S. Dhanaraj

1983 2 4 167 to 170
1262 Regional Research Laboratory, Trivandrum 1983 2 4 171 to 172
1263 Food Industy in India - Prespective

Kamala Prasad

1982 1 1&2 3 to 17
1264 Indian Vegetable Oil Industry

S.M. Patel

1982 1 1&2 19 to 31
1265 Development of Indigenous Packaging Materials for Processed Food Products

M. Mahadevaiah and B. Anandaswamy

1982 1 1&2 33 to 42
1266 Status of Fruit and Vegetable Preservation Industry in India and Future Prospects

G.S. Siddappa

1982 1 3 73 to 80
1267 Japanese Food Industry with Emphasis on Traditional Foods

Tokuji Watanabe

1982 1 3 81 to 89
1268 Improvement of Sheep for Mutton Quality

N.P. Dani

1982 1 3 91 to 94
1269 Development of Asafoetida Industry by Laljee Godhoo & Co

Ajit K. Merchant

1982 1 3 95 to 97
1270 Fish Products in Japan
Prof. Chiaki Kozumi

 

1982 1 4 129 to 137
1271 Extruded Foods

N. Mallikharjuna Rao

1982 1 4 138 to 142
1272 Spice Processing Unit at Nepal Goes into Production

N. Krishnamurthy and P.N. Srinivasa Rao

1982 1 4 143
1273 Production, Processing and Consumption Patterns of Mushrooms

Sudhir Sing, C. Ganesh Kumar and Shivashraya Singh

1955 14 6 38 to 47
1274 Current Trends in the Use of Food Additives in Industry

T. Santhana Krishnan

1900 9 4 18 to 19
1275 Xanthan : Structures, Properties and Uses

1993

12 3 27 to 37