Association of Food Scientists & Technologists (INDIA)
CSIR - CFTRI Campus, Mysuru - 570020, Karnataka, INDIA
| Sl.No | Article Title | Author Name | Year of Publication | Volume No | Issue No | Page No | |
|---|---|---|---|---|---|---|---|
| 1 | Microorganism”: Promising Source of Natural Colors | Prerna Nath1*, S. J. Kale1and Apoorva Sharma2 |
2019 | 38 | 1 | 13-22 | |
| 2 | Mahua (Madhucaindica): A boon for tribal economy | Alok Mishra, Amrita Poonia* |
2019 | 38 | 1 | 23-28 | |
| 3 | Value added food products from Flacourtia jangomas (Lour.) Raeusch | Pinchu Elizabath Thomas & Biju Dharmapalan* |
2019 | 38 | 1 | 29-37 | |
| 4 | 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 | |
| 5 | Biomarkers of Fermented Food Intake: Overview and Future Impact - An update | Lakshmi Praba Kalyanaraman1, Arunkumar Elumalai1, Akash Pare1* |
2019 | 38 | 1 | 44-54 | |
| 6 | Radiofrequency Applications in Food Processing | Vanivijay*, AK Pandey, OP Chauhan, PE Patki and AD Semwal |
2019 | 1 | 2 | 19-27 | |
| 7 | Edible Packaging - A Promising Innovative Technology for Plastic Problems - A Review | K. S. Girkar*a and I. S. Udachana |
2019 | 1 | 2 | 28-36 | |
| 8 | Overview of Packaging in Fish Preservation | Sumit Kumar Verma1, Karunanithi Masila n*2, Neeraj Pathak3 |
2019 | 1 | 2 | 37-50 | |
| 9 | Herbal Drinks- A Recent Overview | *Akanksha Jain, Rakesh Gehlot and Abhishek Jain |
2019 | 1 | 2 | 51-57 | |
| 10 | Applications of Vacuum Impregnation in Food Industry | Ashitha G N†, Prince M V†, and Sudheer, K. P* |
2019 | 1 | 2 | 58-65 | |
| 11 | Aqua Processing: Technology & Engineering of Potable Water | Dev Kumar Yadav, Rashmi M, *GK Sharma, and AD Semwal |
2019 | 1 | 3 | 14-27 | |
| 12 | Plasma Activated Water (PAW) – Potential Applications in Food Processing | Vidhi Guptaa, R. Mahendrana* |
2019 | 1 | 3 | 28-34 | |
| 13 | Application of Ohmic Heating for Preservation of Fruit Juices - A Review | C. N. Joshi*a, I. S. Udachana |
2019 | 1 | 3 | 34-47 | |
| 14 | Popcorn manufacturing as emerging business for micro entrepreneurs | Dr B R Premi & Dr Sohan Premi |
2019 | 1 | 3 | 48-55 | |
| 15 | ACIDULANTS IN FOODS: an overview with recent trends | Khan MA*, Mahesh C, Wadikar DD, Sharma GK and Semwal AD |
2019 | 1 | 3 | 56-65 | |
| 16 | Food Start-up in India- Opportunities and Challenges | Dr. Prabodh S Halde |
2019 | 1 | 3 | 7-13 | |
| 17 | Food Fraud - An Emerging Dimension in Food Safety | Vanivijay, AK Pandey, OP Chauhan*, PE Patki and AD Semwal |
2019 | 1 | 4 | 11-21 | |
| 18 | Honey Processing and Machinery: A Profitable Venture | Md. Shafiq Alam, Surekha Bhatia and M Arora |
2019 | 1 | 4 | 22-31 | |
| 19 | FSMA AND ITS IMPACT ON INDIAN FLAVOUR INDUSTRY | Uday Naik |
2019 | 1 | 4 | 32-35 | |
| 20 | "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 | |
| 21 | Biopreservation of DairyProducts using Bacteriocins | Chandrakanta Sen and Pinaki Ranjan Ray |
2019 | 1 | 4 | 48-57 | |
| 22 | Pulse By-Products: Waste to Wealth Approach | Muskaan Gupta and Deepika Goswami |
2019 | 1 | 4 | 58-68 | |
| 23 | Traceability - An important aspect in Seafood Trade | *Rehana Raj, Sreelakshmi K.R., Sarika K. Asok Kumar K. |
2019 | 1 | 5 | 14-21 | |
| 24 | Fruit Peel Utilization in Food Packaging | Mrunali Shinde, Sachin K Sonawane and Sonal Patil |
2019 | 1 | 5 | 22-27 | |
| 25 | Electrospinning: Technology for Encapsulation of Bioactive Compounds | Saurabh Kadyan, Gaurav KR Deshwal, Ashish Kumar Singh and Narender Raju Panjagari |
2019 | 1 | 5 | 28-38 | |
| 26 | Overview Of Packaging In Food Preservation | Sumit Kumar Verma1, S. M. Zofair1, KarunanithiMasilan * 2, Neeraj Pathak3 |
2019 | 1 | 5 | 38-52 | |
| 27 | Nixtamalization and its applicability for the processing of food grainsparticularly maize | Supriya Pandey, Rakesh Ghosh, Roji Waghmare |
2019 | 1 | 5 | 53-57 | |
| 28 | Mood and Food: A Healthy Cure | Samiksha Sharma and Vinod Beniwal |
2019 | 1 | 5 | 58-68 | |
| 29 | Status of rice puffing industry in Davanagere | Srinivas. A |
2019 | 1 | 5 | 9-13 | |
| 30 | Technologies for Development of Home Meal Replacement (HMR) | Kumar, R*, Vijayalakshmi, S, Gokul Shinde and S.Nadanasabapathi. |
2018 | 37 | 1 | 8-14 | |
| 31 | 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 | ||
| 32 | 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 | |
| 33 | Entrepreneurial Opportunities in Banana Processing | K.P Sudheer Saranya S & Ravindra Naik* |
2018 | 37 | 1 | 38-43 | |
| 34 | Honey - reinvented | Jangir J*, Apramita Devi and Anu Appaiah, K A |
2018 | 37 | 1 | 44-52 | |
| 35 | Potential Bioactive Components and Functional Foods: Novel Approach towards Disease Management | Mamta Thakur1* and Vikas Nanda1 |
2018 | 37 | 2 | 8-14 | |
| 36 | An integrated approach of process modeling, kinetics and its parameters on osmotic dehydration of fr | Satao P A |
2018 | 37 | 2 | 15-25 | |
| 37 | PROCESSING, PRESERVATION OF BROCCOLI: AN INTEGRATED APPROACH | Bagul H. P1 & Karadbhajne S. V2 |
2018 | 37 | 2 | 26-37 | |
| 38 | Vacuum Frying Technology For Snack Foods | Ranasalva N* & Dr.K.P.Sudheer† |
2018 | 37 | 2 | 38-52 | |
| 39 | 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 | |
| 40 | MICROWAVE HEATING OF FOODS | Pradip Kumar Roy1, Amit Kumar Barman2 and Subhajit Ray3 |
2018 | 37 | 3 | 32-35 | |
| 41 | Impact of A1 and A2 milk on human health | Sonia Mor, Savita Devi, Kamal Gandhi, Navdeep Nain, Sumit Arora |
2018 | 37 | 3 | 36-39 | |
| 42 | Functionality of proteins and its interventions in food | Prashant Sahni*, Baljit Singh and Savita Sharma |
2018 | 37 | 3 | 40-52 | |
| 43 | Caffeine: Effects On Human Health | Neha Pathak * and Anita Kochhar |
2018 | 37 | 4 | 15-32 | |
| 44 | Current Scenario and Prospects of Nutraceuticals | Vishal Kumbhar, Manish Kumar Chatli and Sandeep Rindhe |
2018 | 37 | 4 | 32-35 | |
| 45 | 50 Years of Food Irradiation in India: A Safe and Eco-friendly Technology that Remains Underutilized | Arun Sharma |
2018 | 37 | 4 | 36-39 | |
| 46 | Cocoa shell: A byproduct with food industry potential | Prof.Deepti N.Chaudhari1, Amir Shaikh2 |
2018 | 37 | 4 | 40-43 | |
| 47 | 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 | |
| 48 | Bioethanol Production from food waste by emerging applications | P. Mariadon S Pathaw1*, Chinglen Leishangthem2, Joydev Roy3 |
2018 | 37 | 5 | 9-15 | |
| 49 | Ultrasound: The future of Dairy Industry | Sonika Pandey* and Amrita Poonia |
2018 | 37 | 5 | 16-23 | |
| 50 | Milk derived bioactive peptides: Importance in Health | Syed Mansha Rafiq* and S. K. Kanawjia |
2018 | 37 | 5 | 24-29 | |
| 51 | Value addition of garlic by processing | Kalyani Gorrepati1*, Yogesh S Bhagat1 and Vijay Mahajan1 |
2018 | 37 | 5 | 30-35 | |
| 52 | 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 | |
| 53 | Nutritional Health Benefits and Novel Food Applications of Morinda Citrifolia- a review | Ashishkumar Darji a, Arya S.S*a |
2018 | 37 | 5 | 44-52 | |
| 54 | Hi-Fibre Food - Current scenario in Indian Market | Prachi Gupta Lad1, DD Wadikar2 |
2018 | 37 | 6 | 9-14 | |
| 55 | The Enigma of Omega Fatty Acids | Surjit Kumar Saha |
2018 | 37 | 6 | 15-17 | |
| 56 | Importance and value addition of Bael (Aegle marmelos) fruit | *Abhinay Shashank and Amrita Poonia |
2018 | 37 | 6 | 18-23 | |
| 57 | "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 | |
| 58 | "Probiotic Foods for Military Applications: A Review" | Aisha Tabassum, Varghese K Shiby* and Mohan Chander Pandey |
2018 | 37 | 6 | 31-40 | |
| 59 | "Application of High pressure Carbon Dioxide in Food Industry" | Ranganathan Kumar1*, Sulaxana Kumari Chauhan2, Vijayalakshmi Subramanian1 and Shanmugam.Nadanasabapathi1 |
2018 | 37 | 6 | 41-48 | |
| 60 | "Energy Optimization in Seafood Processing Industries" | P. R. Amulya*, S. Murali, P. V. Alfiya, and Manoj P. Samuel |
2018 | 37 | 6 | 49-52 | |
| 61 | 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 | |
| 62 | Rice Processing-Potential Opportunities for Budding Entrepreneurs | Dr. Sudheer, K. P and Dr. Sankalpa, K. B |
2017 | 36 | 5 | 18-26 | |
| 63 | Hydroponics : A soilless agriculture for food production | Sowmya R.S. and Annapure U.S |
2017 | 36 | 5 | 27-30 | |
| 64 | Blockchain Technology: From Pilot to Reality through Farm to Fork Approach to ensure Food safety | Mr. Sachin Achintalwar |
2017 | 36 | 5 | 31-32 | |
| 65 | Food Wastage In India: Concerns & solutions | Advait S.Deshpande, Kairavi D. Shinde (Dr Prabodh Halde sir Students) |
2017 | 36 | 5 | 33-35 | |
| 66 | Dragon Fruit – A Natural Source of Food additive | Prasad Reddy |
2017 | 36 | 5 | 36-43 | |
| 67 | Food Safety Market Surveillance-To Ensure Consumer Safety | Sohrab |
2017 | 36 | 5 | 44-52 | |
| 68 | Refractance window Drying Technique: An Overview | Lavanya M N1, N. Venkatachalapathy2 |
2017 | 36 | 6 | 8-11 | |
| 69 | 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 | |
| 70 | Ultrasonic Interventions in Food Drying | Ria Bhadra, Prabhat K Nema* and Vijay S Sharanagat |
2017 | 36 | 6 | 17-29 | |
| 71 | """Fruit and Vegetable Wastes An Alternate Feed Stock for Alcohol Production.""" | Anu Appaiah, K.A |
2017 | 36 | 6 | 30-41 | |
| 72 | Increase in Indian Farmer’s Income through Food Processing and Preservation | Simran Kaur Arora |
2017 | 36 | 6 | 42-50 | |
| 73 | Humble Daal-Chawal | Akansha Dalmia |
2017 | 36 | 6 | 51-52 | |
| 74 | Non-alcoholic beverages – Market potential and opportunities | K R Anilakumar? , C Rajendran and R K Sharma |
2017 | 35 | 4 | 15-21 | |
| 75 | Power Ultrasound Assisted Drying for Fruits and Vegetables | Prasad Chavan1*, Manoj Kumar Mahawar1, Kirti Jalgaonkar1 |
2017 | 36 | 1 | 8-10 | |
| 76 | EXTRUSION TECHNOLOGY AND EFFECT OF EXTRUSION PROCESS ON FOOD QUALITY PARAMETERS INVOLVING FORTIFICAT | Mukesh Belwal and H.W. Deshpande |
2017 | 36 | 1 | 11-21 | |
| 77 | Ozonated Water for Surface Disinfection of Fruits and Vegetables | Gajanan Gundewadi1, Vijay Rakesh Reddy 2 and Bheemappa Besankoppa3 |
2017 | 36 | 1 | ||
| 78 | Resistant starch and some dietary fibers as an important component in food industry | Mudasir Yaqoob* Poonam Aggarwal |
2017 | 36 | 1 | ||
| 79 | Processing Technology for utilization of cashew Apple (Anacardium occidentale L) | Bhagirathi. L* and Asna Urooj** |
2017 | 36 | 1 | ||
| 80 | Guidelines for Reducing Acrylamide in Processed Potato Products | Vijay Paul* R. Ezekiel and Rakesh Pandey |
2017 | 36 | 1 | 35-41 | |
| 81 | Cold Chain Requirement and Gap for Apple (Mallus Domestica Borkh) in India | Dr B R Premi & Dr Sohan Premi |
2017 | 36 | 1 | 42-49 | |
| 82 | FDI in Food Processing Sector | Dr Prabodh S Halde and Prof.Uday Annapure |
2017 | 36 | 1 | 50-52 | |
| 83 | FOODOMICS - A NEW ANALYTICAL TOOL | Payal Singh1, Rekha Rani*2, Bhopal Singh3, Chetan Dharaiya4 and Dilip Kumar Thompkinson5 |
2017 | 36 | 2 | 8-13 | |
| 84 | “Kanji”: Probiotic Ready to Serve Functional Beverage | Prerna Nath* and S.J. Kale |
2017 | 36 | 2 | 14-18 | |
| 85 | 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 | |
| 86 | Utilization Potentiality of Fruit and Vegetable pomace | Ramandeep Kaur, Swati Kapoor* and Savita Sharma |
2017 | 36 | 2 | 24-30 | |
| 87 | Health benefits of dietary glucosinolates and its derived isothiocyanates | Rohit Thirumdas a*, Anjineyulu Kothakotab |
2017 | 36 | 2 | 31-36 | |
| 88 | Health Benefits of a new seed Crop: chia | Neha Kharkwal and Amarjeet Kaur* |
2017 | 36 | 2 | 37-43 | |
| 89 | OILSEEDS AS A VERSATILE FOOD INGREDIENT | Antima Gupta, Rajan Sharma, Savita Sharma, Baljit Singh |
2017 | 36 | 2 | 44-52 | |
| 90 | Tofu: technological and nutritional potential | Anirban Dey1, Rasane Prasad1,2*, Sawinder Kaur1, Jyoti Singh1, M.D.Luwang1 |
2017 | 36 | 3 | 8-24 | |
| 91 | Stevia: Nutritional and Herbal Properties of Natural Sweetener | Sonia Minhas1, Poonam Khanna2, Mona Duggal3 and Rekha Kaushik4 |
2017 | 36 | 3 | 25-28 | |
| 92 | 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 | |
| 93 | Skill Development Initiative – Food Industry Perspective | Ashwath Kumar K* and Aashitosh A Inamdar |
2017 | 36 | 3 | 36-46 | |
| 94 | HOW TO STOP MISLEADING CLAIMS FOR FOOD PRODUCTS??? | Pradip Chakraborty |
2017 | 36 | 3 | 47-49 | |
| 95 | Monk fruit – An emerging natural low-calorie sugar substitute | Sowmya R.S. and Annapure U.S. |
2017 | 36 | 3 | 50-52 | |
| 96 | Quality issues during production and distribution of buttermilk | Kamal Gandhi*, Somashekara Reddy P.V., and Indrajeet Singh |
2017 | 36 | 4 | 8-11 | |
| 97 | FOOD SAFETY: THE ENGINE OF DEVELOPED INDIA | Durgaprasad Panda |
2017 | 36 | 4 | 12-13 | |
| 98 | Black Carrot”: Acylated Anthocyanins as Colorants for Food Industry | Prerna Nath*, Sunil Kumar, Ajinath Dukare and Sakharam Kale |
2017 | 36 | 4 | 14-25 | |
| 99 | Jackfruit- A New Hope For Entrepreneurship And Value Addition | Sudheer K P and Saranya S |
2017 | 36 | 4 | 26-31 | |
| 100 | Make In India: Food Processing Way | Dr Prabodh S Halde |
2017 | 36 | 4 | 32-34 | |
| 101 | "Ingredient Innovation Key Drivers in Food Innovation & Renovation" | Sanjeev Kumar Sharma |
2017 | 36 | 4 | 35-37 | |
| 102 | Millet Based Product Technologies And Their Commercialization Potential | CR Vasudish, DD *Wadikar, AD Semwal and GK Sharma |
2017 | 36 | 4 | 38-43 | |
| 103 | Dairy and Plant Nutraceuticals for better Health: An Overview | Shivani Bansal |
2017 | 36 | 4 | 44-52 | |
| 104 | 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 | |
| 105 | One health approach towards food safety: Focusing on antibiotic resistance | Anita Tewari |
2016 | 35 | 1 | ||
| 106 | Microwave blanching- A reliable alternative in vegetable processing industry | Sameera Nayani1*, R G Math2 and Vivekanand Hiremath3 |
2016 | 35 | 1 | 16-19 | |
| 107 | Food regulations in India: Current scenario | *1Poonam Aggarwal, 2Ashish Dixit and 3Arun Gupta |
2016 | 35 | 1 | 20-27 | |
| 108 | Sous vide cooking: An upscale culinary technique | Bharath K S1, Prasad Reddy M N1 and V R Sinija2 |
2016 | 35 | 1 | 28-29 | |
| 109 | Resistant starch as dietary fibre and a prebiotic | *Shefali Bhardwaj, V K Shiby and M C Pandey |
2016 | 35 | 1 | 30-42 | |
| 110 | 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 | |
| 111 | Orphan Food? Nay, Future of Food ! Understanding the Pulse of the Indian Market | Satish Y Deodhar |
2016 | 35 | 2 | 17-22 | |
| 112 | Nutritional Importance of Cashew apple (Anacardium occidentale L.): A Critical Review | Jyoti kumawat, Chandrakala Mannuru, SM Naikare |
2016 | 35 | 2 | 23-28 | |
| 113 | Probiotic functional food through native isolates of Lactobacillus delbrueckii: Immunomodulatory pot | Ann Catherine Archer and Prakash M Halami |
2016 | 35 | 2 | 29-32 | |
| 114 | Food industry by products: Functional ingredients for value added products | Rajan Sharma, Kripa Seth, Savita Sharma and Baljit Singh |
2016 | 35 | 2 | 33-44 | |
| 115 | Underutilized fruits in India | S Ajay Vino, Harshita and V R Sinija |
2016 | 35 | 2 | 47-48 | |
| 116 | Quality Assurance in Food Industry | Anil Gupta, Anil K Verma |
2016 | 35 | 3 | 12-16 | |
| 117 | Nanoencapsulation of food ingredients | Isha Kaushik, Aanchal Johari & Sanjeev Kumar Sharma |
2016 | 35 | 3 | 17-22 | |
| 118 | An update on the pros and cons of using monosodium glutamate in foods | K R Anilakumar |
2016 | 35 | 3 | 23-33 | |
| 119 | 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 | |
| 120 | Traditional Food Board - A necessity for India | Prabodh S Haldea and Uday S Annapureb |
2016 | 35 | 3 | 39 | |
| 121 | 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 | |
| 122 | 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 | |
| 123 | Perforation-mediated Modified Atmosphere Packaging –A Novel Packaging Technology | Dawange Sandeep P and Sanjay K Dash |
2016 | 35 | 4 | 22-24 | |
| 124 | Impact of Common Salt added to foods on human health and strategies for reduction | Shivani Bansal |
2016 | 35 | 4 | 25-32 | |
| 125 | 3-D Food Printing: A Futuristic Approach in Food Industry | Swati Kapoor1*and Savita Sharma2 |
2016 | 35 | 4 | 33-40 | |
| 126 | Colouration of Vegetables in Market: Safety Concern | Deepika Baranwal* and Sudhir Singh** |
2016 | 35 | 4 | 41-48 | |
| 127 | "Palmyrah Fruit Kernels - Nature’s Organic Food Awaiting Exploitation Through Processing and Prese | P.V.Suryaprakasa Rao |
2016 | 35 | 4 | 49-51 | |
| 128 | FOOD ADDITIVES: An Overview | Anil Gupta, Devina Vaidya, Manisha Kaushal, Anil K Verma |
2016 | 35 | 5 | 08-19 | |
| 129 | Khoa jalebi dry mix | M.B.Chaudhary*, C.N. Pagote and K. Jayaraj Rao |
2016 | 35 | 5 | 20-26 | |
| 130 | MEGA FOOD PARK – A TRUE GAME CHANGER | R. Prakash |
2016 | 35 | 5 | 27-32 | |
| 131 | Sea buckthorn: A promising source of Nutraceutical | Aanchal Johari1, Asha Kawatra2 and Ankit Saxena3 |
2016 | 35 | 5 | 33-35 | |
| 132 | New processing technologies for multi-grain and soy supplemented foods to combat malnutrition | Dipika Agrahar Murugkar |
2016 | 35 | 5 | 36-39 | |
| 133 | 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 | |
| 134 | DVS Cultures - Rejuvenate the Way to Ferment | Kunal Manohar Gawai |
2016 | 35 | 5 | 45-49 | |
| 135 | Hazards of using once used cooking oil for repeated fryins | ??Dr. Surjit Kumar Saha |
2016 | 35 | 5 | 50-52 | |
| 136 | Study of Various Pack House Operations with Quality Control Measures for Grape Exports | Er. Tushar Desale |
2016 | 35 | 6 | 8-11 | |
| 137 | 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 | |
| 138 | Industrialization of food processing: An inevitable phenomenon of India’s development in the 21st ce | Dr. Avik Mukherjee1* |
2016 | 35 | 6 | 40-43 | |
| 139 | Aloe Vera: A Functional Ingredient for Food Industry | Sakshi Kukreti1, Upasana Yadav2*and Divya Puri3 |
2016 | 35 | 6 | 44-48 | |
| 140 | Food Safety and Defence Food Requirements- Specifications & Regulations | Rakesh Kumar Sharma & Dadasaheb D Wadikar* |
2016 | 35 | 6 | 49-53 | |
| 141 | Technological and regulatory aspects in functional food development | Lakshmi E Unni, K Chitravathi, OP Chauhan* and PS Raju |
2015 | 34 | 1 | ||
| 142 | Biosensors: A Boon For Food Industry | Swati Kapoor*, Savita Sharma And P S Ranote |
2015 | 34 | 1 | ||
| 143 | Agricultural Cooperatives in Indian Scenario | Anu Sethi*1 and Suvansha Nigam1 |
2015 | 34 | 1 | ||
| 144 | Meat Analogue: Eco friendly and healthy food choice | Rajkumar Ahirwar, K. Jayathilakan*, M.C Pandey and H V Batra |
2015 | 34 | 1 | ||
| 145 | Oats- beneficial attributes and application in foods | Dhinalkumar H. Patel1 and Bikash C. Ghosh2* |
2015 | 34 | 2 | 19-28 | |
| 146 | “Coriander” - A Potential Medicinal Herb | Prerna Nath1, O.P.Chauhan2 and PS Raju2 |
2015 | 34 | 2 | 29-35 | |
| 147 | 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 | |
| 148 | Therapeutic Efficacy of Camel Milk: A short review | Abhishek Sahoo1,*, Parveez Ahmad Para2, Praveen Kumar Praveen3 |
2015 | 34 | 2 | 42-46 | |
| 149 | IMPACT OF PESTICIDES ON HUMAN HEALTH BY ANIMAL FOODS | Meena Goswami1 , Anita Tewari 2and Heena Sharma3 |
2015 | 34 | 2 | 47-49 | |
| 150 | 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 | |
| 151 | Cultivation, Processing and Value Addition of Guar Gum | Rodge A.B. |
2015 | 34 | 3 | 17-27 | |
| 152 | Tamarind seeds: chemistry, technology, applications and health benefits: a review | Mayuri Bagula, Sachin K. Sonawanea, Shalini S. Arya*a |
2015 | 34 | 3 | 28-35 | |
| 153 | "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 | |
| 154 | Momo- a traditional food of Himalayan Belt | Rejaul Hoque Bepary, DD Wadikar and PE Patki |
2015 | 34 | 3 | 48-52 | |
| 155 | Food Prints: History of food | Neena Joshi |
2015 | 34 | 3 | 53-56 | |
| 156 | Chemical Residues In Meat : A Great Issue In Food Industry | Dr. Rabi Ranjan Naik |
2015 | 34 | 4 | 21-35 | |
| 157 | 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 | |
| 158 | Organogels: Future fat for dairy and food industry | Anupama Rani1, Vivek Sharma*2 and Sumit Arora3 |
2015 | 34 | 4 | 43-49 | |
| 159 | Thermo analytical techniques for Food Applications | Rohit Kumar Soni and D.D. Wadikar |
2015 | 34 | 4 | 50-54 | |
| 160 | Calcium carbide as fruit ripening agent: Associated health hazards and risk management | UJS Prasada Rao |
2015 | 34 | 4 | 55-57 | |
| 161 | Standards Biotechnology in food processing- Present status & developments | Akanksha Jain*, Rakesh Gehlot, S.Sidiqqui and Isha Kaushik |
2015 | 34 | 5 | 24-39 | |
| 162 | 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 | |
| 163 | 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 | |
| 164 | Cold Plasma Technology in Food Processing | Neeraj Gandhi*, Amarjeet Kaur and Priyanka Sharma |
2015 | 34 | 5 | 50-54 | |
| 165 | Microbial decontamination by novel technologies – potential for food preservation | Rohit Panwar1, Chand Ram Grover2 and Narendra Kumar1 |
2015 | 34 | 6 | 33-41 | |
| 166 | Pesticide residues in fruits and vegetables – Real situation | J C Majumdar |
2015 | 34 | 6 | 42-45 | |
| 167 | Agro processing - Technology development | Shrikant Baslingappa Swami, N.J.Thakor, S.P.Sonawane |
2015 | 34 | 6 | 46-52 | |
| 168 | Malnutrition in women and children | J H Panwal |
2015 | 34 | 6 | 53-58 | |
| 169 | High rate biomethanation technology for solid waste management | Johny Joseph |
2014 | 33 | 1 | 33-35 | |
| 170 | Nanotechnology Developments in Food Packaging | Mukesh P. Singh, Apurba Giri*, S. K. Kanawjia and Yogesh Khetra |
2014 | 33 | 1 | 36-40 | |
| 171 | Innovative food processing through ultrasound technology | Jaspreet Kaur* and Amarjeet Kaur |
2014 | 33 | 1 | 41-46 | |
| 172 | Food Packaging Waste: Handling and Disposal Issues | Rudra, Shalini Gaur, Sethi, Shruti and Pal, R.K. |
2014 | 33 | 1 | 47-52 | |
| 173 | Choose the Right Starch | Haripriya S |
2014 | 33 | 1 | 53-54 | |
| 174 | tete-a-tete interivew with | Prof. Ram Rajasekharan, Director, CSIR-CFTRI, Mysore |
2014 | 33 | 1 | 25 | |
| 175 | Lactoferrin: A Potential Bioactive Antioxidant of Milk | Pinaki Ranjan Ray and Pijus Kanti Ghatak |
2014 | 33 | 2 | 30-34 | |
| 176 | Imitated Milk Products: An Appraisal | Dev Kumar Yadav*, D. D. Wadikar, P.E. Patki |
2014 | 33 | 2 | 35-40 | |
| 177 | Green Food Packaging: PLA, A Performance Polymer | Sukhpreet Kaur*, Savita Sharma and Poonam Aggrawal |
2014 | 33 | 2 | 41-47 | |
| 178 | Availability of Safe Fish in India | Dr Pradip Chakraborty |
2014 | 33 | 2 | 48-49 | |
| 179 | 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 | |
| 180 | Importance of holistic approach to food product development | PV Suryaprakasa Rao |
2014 | 33 | 2 | 52-53 | |
| 181 | High prevalence of obesity among women in southern India | Laxmaiah A |
2014 | 33 | 2 | 54-55 | |
| 182 | Potential Of Cryogenics For Spice Industry In India | Dr. Alka Pandey1 and Dr. S. C. Jain2 |
2014 | 33 | 3 | 19-25 | |
| 183 | Refractance WindowTM Drying – Working principle and Application | Geetha V |
2014 | 33 | 3 | 26-30 | |
| 184 | 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 | |
| 185 | MEAT AND THE PROBLEM OF OXIDATION | SUMAN TALUKDER, SHEIKH RAFEH and O.P. MALAV |
2014 | 33 | 3 | 37-41 | |
| 186 | Novel Process Technologies for Preservation of Horticultural Crops | Alok Saxena 1 and Tanushree Maity Saxena 2 |
2014 | 33 | 3 | 42-50 | |
| 187 | Nature's nutri-store- Vegetables and fruits waste | G Subbulakshmi |
2014 | 33 | 3 | 51-52 | |
| 188 | tete-a-tete interview with | Dr Ajit Kumar, Vice Chancellor, NIFTEM, Haryana, Kundli |
2014 | 33 | 3 | 17-18 | |
| 189 | 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 | |
| 190 | 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 | |
| 191 | Controlled Release of Encapsulated Food Ingredients | Makarand Pralhad Pimputkar* |
2014 | 33 | 4 | 38-43 | |
| 192 | Nutritional and health benefits of Bael fruit: A review | Vikas B Tagad Akshaya K Sahoo and Udya S Annapure |
2014 | 33 | 4 | 44-47 | |
| 193 | Fodo processing industry: Present and future | Prabodh Halde |
2014 | 33 | 4 | 48-51 | |
| 194 | Trans-fats: Their chemical, nutritional and toxicological status and occurrence in foods | Dr Nasirullah |
2014 | 33 | 4 | 52-53 | |
| 195 | A Review on Coconut Milk Chocolate | H.M. Syed1, G.M. Machewad2,* and A. Mukhaiyar3 |
2014 | 33 | 5 | 19-25 | |
| 196 | BIOCOLORANTS- A POTENTIAL FOOD ADDITIVE | Prof Savita Sharma |
2014 | 33 | 5 | 26-35 | |
| 197 | Supply Chain Management of Coffee - A Review | Mr. Bharath Kumar K K, Maharaja and Dr. Krishne Gowda Y T |
2014 | 33 | 5 | 36-41 | |
| 198 | SPICES AND HERBS AS NUTRACEUTICALS | Arashdeep Singh*, Amarjit Kaur and Savita Sharma |
2014 | 33 | 5 | 42-48 | |
| 199 | Biogenic amine: concern for meat consumers | S. Talukder, O.P. Malav, Sheikh Rafeh and Irshad A |
2014 | 33 | 5 | 49-52 | |
| 200 | Millets in nutrition medical therapy for management of diabetes | Dr Nirmala Yenagi |
2014 | 33 | 5 | 53-54 | |
| 201 | tete-a-tete interview with | Shri. B Raghuramaiah, MD, FIL Pvt ltd, Chennai |
2014 | 33 | 2 | 25-26 | |
| 202 | tete-a-tete interview with | Dr Ravishankar C N, Director in charge, CIFT, Cochin |
2014 | 33 | 4 | 17-18 | |
| 203 | Exopolysaccharide producing lactic acid bacteria as novel biostabilzers for cultured dairy products | Harpreet Kaur Khurana1, SK Kanawjia1 and OP Chauhan2* |
2014 | 33 | 6 | ||
| 204 | Packaging & labelling regulations for RTE business | Prabodh S Halde |
2014 | 33 | 6 | ||
| 205 | Assessing Impact of Mandatory CSR on Food Industry | Foram Mehta and Satish Y Deodhar1 |
2014 | 33 | 6 | ||
| 206 | Cauliflower greens for improving nutrition security and oxidative stress and reducing anemia | Dr Vanisha S Nambiar |
2014 | 33 | 6 | ||
| 207 | tete-a-tete interview with | Dr. C. Vasudevappa |
2014 | 33 | 6 | ||
| 208 | Non-destructive quality evaluation of fruits using soft X-ray imaging technique | Manjit M. Lad and Jyoti P. Dhakane |
2014 | 33 | 6 | ||
| 209 | Modified milk fat and its application’s in food products | Kamal Gandhi*, Ashok Aghav, Anil Kumar, Darshan Lal |
2014 | 33 | 6 | ||
| 210 | Caseinophosphopeptide As An Anticariogenic And Mineral Binding Agent | D.B.PURANIK |
2014 | 33 | 6 | ||
| 211 | EXOPOLYSACCHARIDE PRODUCING LACTIC ACID BACTERIA AS NOVEL BIOSTABILZERS FOR CULTURED DAIRY PRODUCTS | Harpreet Kaur Khurana1, SK Kanawjia1 and OP Chauhan2* |
2014 | 33 | 6 | ||
| 212 | 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 | |
| 213 | Ginkgo (Ginkgo biloba) - A promising tree for a nutraceutical industry | Tawheed Amin, Suman Vikas Bhat, Purva Singh |
2013 | 32 | 1 | 27 - 34 | |
| 214 | 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 | |
| 215 | Herbal ingredients for functional foods - an overview | K Shiby Varghese, Shamachari, K Radhakrishna and AS Bawa |
2013 | 32 | 1 | 42 - 50 | |
| 216 | 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 | |
| 217 | Occupational Hazards in Meat Industry- An Overview | M Muthukumar, S Girish Patil, B M Naveena and A R Sen |
2013 | 32 | 2 | 22 - 26 | |
| 218 | Processing of Pulses: Equipments & Technology | S Mangaraj, D Mohapatra, and R T Patil |
2013 | 32 | 2 | 27 - 44 | |
| 219 | Highlights of New Product Approval Process - Mini Review | Prakash Chitale and Prabodh Halde |
2013 | 32 | 2 | 45 - 46 | |
| 220 | Calcium: Health Benefits - Mini Review | Prakash Kondekar |
2013 | 32 | 2 | 47 - 48 | |
| 221 | ISO:22000 FOOD SAFETY MANAGEMENT SYSTEM: A REVIEW | Naveen Kumar* and Raman Seth |
2013 | 32 | 3 | 17-21 | |
| 222 | Energy Losses in Traditional Jaggery Processing | M. Esther Magdalene Sharon*, C.V. Kavitha Abirami and K. Alagusundaram |
2013 | 32 | 3 | 22-25 | |
| 223 | Peroxyacetic Acid : A Potent Food Industry Sanitizer | Shweta Kapoor,Roshni Fatnani, Dinesh kataria, Mrs. Nita Mehta*, Dr. Parag Suthar |
2013 | 32 | 3 | 26-30 | |
| 224 | Microencapsulating Functional Ingredients For Foods | *Preeti Shukla, Dr. P S Ranote, Dr. Usha Bajwa |
2013 | 32 | 3 | 31-41 | |
| 225 | Application of novel non-thermal methods in food processing | Lakshmi E Unni, OP Chauhan and PS Raju |
2013 | 32 | 3 | 42-49 | |
| 226 | Nutrients consumed through food are not fully available! | K. Srinivasan |
2013 | 32 | 3 | 50-51 | |
| 227 | Microgreens in the Food World | Poorva and Poonam Aggarwal |
2013 | 32 | 4 | 18-24 | |
| 228 | Health benefits & novel uses of multigrains | Sheetal Chauhana, Rishabh Baldib, Arya S. S.* |
2013 | 32 | 4 | 25-37 | |
| 229 | A Comprehensive Review on Starch – Properties, Types and Applications | Swamy Gabriela John1*, A.Sangamithra2, K.Kannan3, V.Chandrasekar4 |
2013 | 32 | 4 | 38-44 | |
| 230 | 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 | |
| 231 | Dietary Management of chronic degenerative diseases | Kalpana Platel |
2013 | 32 | 4 | 50-51 | |
| 232 | Seafood mislabeling – do we know what we eat is actually what…. | Nagalakshmi Kannuchamy, Venkateshwarlu Gudipati and Wasir Singh Lakra |
2013 | 32 | 5 | 15-18 | |
| 233 | 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 | |
| 234 | Saturated fats: Challenges and Opportunities in Healthy Lifestyle | Joshna Badgujar, Sachin K Sonavane, Shalini S Arya* |
2013 | 32 | 5 | 30-38 | |
| 235 | 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 | |
| 236 | Significance of food product development | P V Suryaprakash Rao |
2013 | 32 | 5 | 43-44 | |
| 237 | Global policies for prevention and control of noncommunicable disease due to unhealthy diet and phys | Jayadeep A |
2013 | 32 | 5 | 45-46 | |
| 238 | Enzymatic & Genetic Modification Of Starches | Suresh Bhise and Amarjeet Kaur |
2013 | 32 | 6 | 17-23 | |
| 239 | Vacuum Frying: A Novel Method for Healthier Snack Foods | Tanushree Maity, and P.S. Raju |
2013 | 32 | 6 | 24-29 | |
| 240 | 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 | |
| 241 | Physical and flow properties of solid food materials for designing silos & pnematic handling systems | Sridhar BS |
2013 | 32 | 6 | 38-46 | |
| 242 | Whole grain nutrition - Rediscovering the hidden wealth | Jamuna Prakash |
2013 | 32 | 6 | 47-48 | |
| 243 | Fermented Tempeh - A Protein Rich Meat Analogue | G Gayathry and K Jothilakshmi |
2012 | 31 | 1 | 28-32 | |
| 244 | Dietary Proteins: An overview | S D Pardhi, B N Dar, Baljit Singh and Savita Sharma |
2012 | 31 | 1 | 33-38 | |
| 245 | Nuclear Magnetic Resonance Spectroscopy in Dairy Science | Ankit Goyal, Neelam Upadhyay |
2012 | 31 | 1 | 39-45 | |
| 246 | What the Nation needs urgently is an new International Masters Degree Programme in Food Science and | Baboo M Nair |
2012 | 31 | 1 | 46-52 | |
| 247 | Organi Certification | Prabodh Halde and Chetana Bhandari |
2012 | 31 | 1 | 53-55 | |
| 248 | Restructuring : The Convenient way of meat processing | S Talukdar and B D Sharma |
2012 | 31 | 2 | 14-19 | |
| 249 | Chemical Hazards in meat and their implications | Nagappa S Karabasanavar |
2012 | 31 | 2 | 21-29 | |
| 250 | Post harvest handling and processing of fish: Important processes | Geeta Chauhan |
2012 | 31 | 2 | 30-35 | |
| 251 | Low Calorie traditional milk sweets in India: A Review | H M Gawande, A V Dhotre and A M Shendurse |
2012 | 31 | 2 | 36-44 | |
| 252 | Good Mood Foods: A panacea of Life | Monika Thakur, Alka Pandey and S C Jain |
2012 | 31 | 2 | 45-52 | |
| 253 | 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 | |
| 254 | Integrated National Food Safety System in India - Partnership for Safe Food | S S Ghonkrokta |
2012 | 31 | 3 | 24-30 | |
| 255 | Traditional Indian Milk products - Value Addition and Functionality | K Jayaraj Rao and C N Pagote |
2012 | 31 | 3 | 31-38 | |
| 256 | 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 | |
| 257 | An Innovation in Food Engineering: T-Sensation Technology, the dimension of Taste - Mini Review | Meenakshi Sapru-Jadhav |
2012 | 31 | 3 | 46-48 | |
| 258 | 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 | |
| 259 | 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 | |
| 260 | Antimicrobial food packaging: A Promising Active Packaging | Gurkirat Kaur, Savita Sharma, Bhupinderjit Kaur and S S Thind |
2012 | 31 | 4 | 37-42 | |
| 261 | Carbohydrate: A Versatile Food Component | Shivani Pathania, Savita Sharma and Baljit Singh |
2012 | 31 | 4 | 43-53 | |
| 262 | Health Impact of Heavy Metals through Vegetable Consumption - A Review | Reena Chauhan and M K Rana |
2012 | 31 | 4 | 54-60 | |
| 263 | Energy Drinks and their effects on health | Rupinder Kaur, Amarjeet Kaur, S S Thind and Poonam Sachdev |
2012 | 31 | 5 & 6 | 26-32 | |
| 264 | Research & Developments in South Indian Parotta Technology- A review | Dasappa Indrani and Gandham Venkateswara Rao |
2012 | 31 | 5 & 6 | 33-41 | |
| 265 | A Simpler, 'Unified Method' of Preparation - Cum- Processing of RTE Foods - Accomplishing Significan | P V Surya Prakasa Rao |
2012 | 31 | 5 & 6 | 42-44 | |
| 266 | Allergenicity of Milk Proteins, and its Management | Anil Kumar, Neelam Upadhyaya and Sonam Naagar |
2012 | 31 | 5 & 6 | 45-50 | |
| 267 | 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 | |
| 268 | Prospects of wine industry in India | Meera Bhagat and Anu Appaiah KA |
2011 | 30 | 1 | 20 - 26 | |
| 269 | 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 | |
| 270 | 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 | |
| 271 | Application of eight -roller mill in wheat flour milling process - Min Review | Suresh D Sakhare and Inamdar Ashithosh A |
2011 | 30 | 1 | 42 - 47 | |
| 272 | Approaching Street Food Safety | Prabodh Halde and Chetana Bhandari |
2011 | 30 | 2 | 17 - 18 | |
| 273 | Bacteriocins- A Potential Fodo Preservative | Gurkirat Kaur, S S Thind, Savita Sharma and B N Dar |
2011 | 30 | 2 | 19 - 24 | |
| 274 | Managing Intangible Assests for Enhancing Food Enterprise Value | Paramjeet Singh Berwal and Joginder Singh Berwa |
2011 | 30 | 2 | 25 - 32 | |
| 275 | Food Safety in Meat Industry: Indian Prospects | Rituparna Banerjee, Arun K Verma, A K Das and V Rajkumar |
2011 | 30 | 2 | 33 - 43 | |
| 276 | Visible Image Analysis and its Applications for Foods | Alka Pandey, S C Jain and Monika Thakur |
2011 | 30 | 2 | 44 - 49 | |
| 277 | Plant Lipids - The Essence of Nature - Mini Review | A G Mathew |
2011 | 30 | 2 | 50 - 51 | |
| 278 | Phytosterol - A Functional Ingredient for Indian Food Industry | Aparna Kuna* and Poshadri A |
2011 | 30 | 3 | 21 - 28 | |
| 279 | Bioactive Peptides in Food, their Functional Significance and Stability | Amrita Poonia* and Anita Mann |
2011 | 30 | 3 | 29 - 35 | |
| 280 | 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 | |
| 281 | Lupin - The Next Human Health Food | Priyanka Sharma, P S Ranote, T Singh and Savita Sharma |
2011 | 30 | 3 | 46 - 53 | |
| 282 | Indian Meat Industry: Opportunites and Challenges | V P Gadekar and A K Shinde |
2011 | 30 | 4 | 15 - 20 | |
| 283 | 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 | |
| 284 | Nutraceutical Properties of Jamun (Syzygium cumini L) and its processed Products | Tanmay Kumar Koley*, Kalyan Barman and Ram Asrey |
2011 | 30 | 4 | 34 - 37 | |
| 285 | 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 | |
| 286 | Nanotechnology in food sector: Current developments and future prospects | Mukesh Kapoor |
2011 | 30 | 4 | 44 - 55 | |
| 287 | 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 | |
| 288 | 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 | |
| 289 | Preparing Microbiology professionals for Food Industry | S V N Vijayendra* and B PanduRanga Narsimharao |
2011 | 30 | 5 & 6 | 32 - 43 | |
| 290 | An Overview of Nothermal Technologies in Food Processing | N N Misra*, S U Kadam and S K Pankaj |
2011 | 30 | 5 & 6 | 44 - 51 | |
| 291 | Coffee - An overview of production, consumption & Marketing Strategies in India | Bharath Kumar K K |
2011 | 30 | 5 & 6 | 52 - 62 | |
| 292 | Microwave Spectroscopy and its Applications in online processing | Neelam Upadhyay, Ankit Goyal and Gopal Rathod |
2011 | 30 | 5 & 6 | 63 - 73 | |
| 293 | An insight into Functional Foods: Emerging arena for tomorrow - Mini Review | B N Mishra and Ajay Tumnay |
2011 | 30 | 5 & 6 | 74 -75 | |
| 294 | Traditional Indian Dairy Products with Functional Attributes: Status and Scope | Dharam Pal and P. Narender Raju |
2010 | 29 | 1 | 13 to 21 | |
| 295 | ISO-22000: Food Safety Management System | D.D. Wadikar and K.S. Premavalli |
2010 | 29 | 1 | 22 to 33 | |
| 296 | 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 | |
| 297 | Benefits of Chewing Gum | Shashi B. Mishra |
2010 | 29 | 1 | 46 to 49 | |
| 298 | Radiation processing of food - Safety & quality | Prof. Pratap Chakraborty |
2010 | 29 | 2 | 23 to 33 | |
| 299 | All About Nutrition and Health Claim: GSR 664 CODEX Perspective | Probodh Halde |
2010 | 29 | 2 | 34 to 38 | |
| 300 | 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 | |
| 301 | Nutritional Value of Milk and Micronutrient Fortification | Omkar Kumar and T. Raj |
2010 | 29 | 2 | 47 to 57 | |
| 302 | Single Cell Protein: A Potential Food Protein Alternate | G. Pandove, S. Sharma, U. Bajwa and V. Achal |
2010 | 29 | 3 | 17 to 27 | |
| 303 | Food Ladelling: Purpose and Legal Requirments | Suryamani Kumar, Snjeev Kumar and Upendra Singh |
2010 | 29 | 3 | 28 to 31 | |
| 304 | Alternative Antimicrodial, Antioxidant and Colourants for nitrite-free cured meat products | J. Sahoo and G. Gupta |
2010 | 29 | 3 | 32 to 40 | |
| 305 | 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 | |
| 306 | GM Foods - Benefits, Safety and Regulations | Vandana Dhaka, Neelam Gulia, K.S. Ahlawat and B.S. Khatkar |
2010 | 29 | 3 | 55 to 63 | |
| 307 | Organic foods: Healthier way of Living | Tanushree Maity, Alok Saxena, P.S. Raju and A.S. Bawa |
2010 | 29 | 4 | 18 to 25 | |
| 308 | Properties of biopackaging materials and their use in food industry | K. Alam Khan, Mebit Abrahem, A.L. Bhasedia |
2010 | 29 | 4 | 24 to 28 | |
| 309 | Radiations for preservation of milk and milk paroducts: Best or worst? | Parminder Singh and A.K. Biswas |
2010 | 29 | 4 | 33 to 39 | |
| 310 | Low molecular weight chitosan and chito-oligosaccharides and their food applications: Recent progres | K.V. Harish Prashanth |
2010 | 29 | 4 | 40 to 45 | |
| 311 | Nanotechnology: The new opportunities and threats to food | V.P. Singh and Neelam Sachan |
2010 | 29 | 4 | 46 to 49 | |
| 312 | Food spoilage bacteria as human pathogens | Praminder singh, Sandeep Ghatak and J.P.S Gill |
2010 | 29 | 5 | 19 to 25 | |
| 313 | 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 | |
| 314 | Smatr packaging and food Industry | Sandeep P Dawange, Sanjaya K Dash and Swati B Patil |
2010 | 29 | 5 | 31 to 36 | |
| 315 | 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 | |
| 316 | Whey Protein - Nutritional powerhouse fpr sports persons | Neha Bhutani A |
2010 | 29 | 5 | 46 to 50 | |
| 317 | Principles and application of cryogenic technology in spice processing | P. Kandasamy and Ranadir Moitra |
2010 | 29 | 6 | 10 to 22 | |
| 318 | Bansundi in Bangalore cith : A market survey | Dharaiya C.N., Rekha Rani and Pagote C.N |
2010 | 29 | 6 | 22 to 28 | |
| 319 | A safety considerations of drug-nutraceutical interaction | Joyee jemima Soundarajan, Lalit Kagliwal and Rakha S. Singhal |
2010 | 29 | 6 | 29 to 43 | |
| 320 | Joueney from PFA act to FSS act | Dr. M.N. Krishnamurthy |
2010 | 29 | 6 | 44 to 47 | |
| 321 | 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 | |
| 322 | Debranning of Wheat: A review | Suresh D Sakhare and Inamdar Aashitosh A |
2009 | 28 | 4 | 52 to 57 | |
| 323 | 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 | |
| 324 | Whey Protein Hydrolysate - A Potent antihypertensive ingredient | Alok Chatterjee and S.K. Kanawjia |
2009 | 28 | 5&6 | 32 to 38 | |
| 325 | 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 | |
| 326 | 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 | |
| 327 | Food traceability - Avital requirement | Mallika Manral, M.C. Pandey, K. Radhakrishna and A.S. Bawa |
2009 | 28 | 5&6 | 45 to 48 | |
| 328 | Importance and Production of Non-Conventional Sources of Food Proteins | Rekha Chawla and Vijay Kumar Gupta |
2009 | 28 | 5&6 | 49 to 60 | |
| 329 | Functional meat products: Development and challenges - A Review | A.K. Verma and B.D. Sharma |
2009 | 28 | 1 | 33 to 41 | |
| 330 | Status of post-harvest technology of makhana in india | S.N. Jha and R.T. Patil |
2009 | 28 | 1 | 42 to 48 | |
| 331 | Physiological health values of goat milk | Arun K Das and V. Rajkumar |
2009 | 28 | 1 | 49 to 55 | |
| 332 | 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 | |
| 333 | Evaluation of uncertainty in pesticide residue determination in foods by gas chromatograph | K.S. Sandhu and A. Garg |
2009 | 28 | 1 | 60 to 63 | |
| 334 | 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 | |
| 335 | Applications of cereal starches in food processing | B.S. Khatkar, Anil Panghal and Umed Singh |
2009 | 28 | 2 | 37 to 44 | |
| 336 | Vegetable oils & fats in food industry: An overview | Ranjeet Singh |
2009 | 28 | 2 | 45 to 61 | |
| 337 | 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 | |
| 338 | 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 | |
| 339 | 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 | |
| 340 | Functional foods - New opporatunities and challenges in production | Amrita Poonia and R.S. Dabur |
2009 | 28 | 3 | 53 to 61 | |
| 341 | 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 | |
| 342 | Fuzzy Logic - An Artificial Intelligence Approach to Food Processing | B.S. Sridhar and B. Manohar |
2009 | 28 | 4 | 29 to 39 | |
| 343 | For A Compendium on the Constituents of Indian Foods and Food Products | D.P. Sen |
2009 | 28 | 4 | 40 to 42 | |
| 344 | Post Harvest Engineering and Technological Interventions for Indian meat Industry | K. Narasaiah, Suresh K. Devatkal and Jagdir Rehal |
2009 | 28 | 4 | 43 to 46 | |
| 345 | Nutrition labelling - Global perspective | Nusrath Nasir |
2008 | 27 | 1 | 33 to 41 | |
| 346 | Use of microbial cultures in meat preservation | H. Pragati, P. Saikia, R.N. Borpuzari and T. Borpuzari |
2008 | 27 | 1 | 42 to 47 | |
| 347 | Strategis for development and launch of new food products | P.K. Gupta |
2008 | 27 | 1 | 48 to 59 | |
| 348 | Evaluation of mosture testing instrument ifcoffee | Gopinandhan T.N., Pannerselvam.P., Velmourougane K, Raghuramulu Y and Jayarama |
2008 | 27 | 1 | 60 to 63 | |
| 349 | Vision and [ath-ahead for traditional foods | H.A.B. Parpia |
2008 | 27 | 2 | 32 to 40 | |
| 350 | 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 | |
| 351 | 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 | |
| 352 | 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 | |
| 353 | Status of food processing industry in India and its future outlook | S. Mangaraj and R. Singh |
2008 | 27 | 3 | 35 to 42 | |
| 354 | Utilization of unexploited and underexploited agri resources - Opportunities in food processing indu | P.V. Surya Prakasa Rao |
2008 | 27 | 3 | 43 to 47 | |
| 355 | Eggs: Ever-Expanding Opporatunities | Ranjeet Singh |
2008 | 27 | 3 | 48 to 62 | |
| 356 | 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 | |
| 357 | 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 | |
| 358 | Processing of grain legumes for value addition | Umaid Singh and B.S. Khatkar |
2008 | 27 | 4 | 44 to 49 | |
| 359 | Aging of rice: A review | Archana Singh A and Singh G |
2008 | 27 | 4 | 50 to 56 | |
| 360 | All that you eat is not what you really get ! | Kalpana Platel and K. Srinivasan |
2008 | 27 | 5 | 31 to 35 | |
| 361 | Reason to season: Spices as functional food adjuncts with multiple health effects | K. Srinivasan |
2008 | 27 | 5 | 36 to 47 | |
| 362 | Evolution of indian spice oleoresin industry | A.G. Mathew |
2008 | 27 | 5 | 48 to 53 | |
| 363 | 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 | |
| 364 | 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 | |
| 365 | Prospects of in-vitro Meat | V. Pathak, S.A. Bukhari, Z.F. Bhat and Nagendra Sharma |
2008 | 27 | 6 | 33 to 35 | |
| 366 | Clostridium botulinum - Revisited | Prema Vishwanath and Hemalatha. G |
2008 | 27 | 6 | 36 to 47 | |
| 367 | Radio frequency identification: The technological aspects and application in food industry | Chatterjee, Alok and Kanawjia S.K. |
2008 | 27 | 6 | 48 to 55 | |
| 368 | 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 | |
| 369 | Cloning of Iivestock: Quality and safety considerations | Alok Srivastava |
2007 | 26 | 1 | 8 | |
| 370 | 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 | |
| 371 | Development of poultry meat industry in india | B.G. Mane, R.C. Keshri and M.M. Kadam |
2007 | 26 | 1 | 46 to 50 | |
| 372 | Microbial quality aspects of hertage milk based sweets - Shelf life, spoilage and preservation | A.M. Natarajan |
2007 | 26 | 1 | 51 to 57 | |
| 373 | Food nano bio-technology: An overview of the developing research area | R.C. Pandey |
2007 | 26 | 2 | 36 to 40 | |
| 374 | Therapeutic benefits of pro-and prebiotics: A Review | Swati Shrivastava and G.K. Goyal |
2007 | 26 | 2 | 41 to 49 | |
| 375 | 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 | |
| 376 | Radiation processing of food - Safety & quality | Pratap Chakraborty |
2007 | 26 | 2 | 55 to 61 | |
| 377 | Organic foods: Production and certification | Baljeet S. Yadav, Ritika B. Yadav and Chaitali Debnath |
2007 | 26 | 2 | 62 to 70 | |
| 378 | Aloe Vera - Therapeutic and food applications | O.P. Chauhan, P.S. Raju, Farhat Khanum and A.S. Bawa |
2007 | 26 | 3 | 43 to 51 | |
| 379 | Food colours from plants: Patenting scenario | Rekha Mittal, Arti Sharama, Gian Singh |
2007 | 26 | 3 | 52 to 58 | |
| 380 | Diacylglycerol (DAG) oil: Nutritional relevance and metabolism | Vinay Tripathi and R.P. Singh |
2007 | 26 | 3 | 59 to 63 | |
| 381 | Developments in breakfast cereals processing | Sumithra B and Sila Bhattacharya |
2007 | 26 | 4 | 35 to 44 | |
| 382 | Whey based beverages - An overview | K. Kalyani Nair and D.K. Thompkinson |
2007 | 26 | 4 | 45 to 52 | |
| 383 | 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 | |
| 384 | Edible mushrooms - Nutrition and health attridutes | Pushpinder S Ranote, A.S. Bawa and Rekha Chawla |
2007 | 26 | 4 | 59 to 63 | |
| 385 | Food retail Revolution: Space for all - Big and small | Alok Srivastava |
2007 | 26 | 5 | 5 | |
| 386 | Food retail Revolution: Space for all - Big and small | Alok Srivastava |
2007 | 26 | 5 | 5 | |
| 387 | "Food Safety" through rapid kits for microbiological analysis and hygiene monitoring | Anilkumar P |
2007 | 26 | 5 | 37 to 38 | |
| 388 | Modern food retailing in india | Swati Shrivastava, Tanweer Alam and G.K. Goyal |
2007 | 26 | 5 | 39 to 44 | |
| 389 | 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 | |
| 390 | 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 | |
| 391 | Supply chain management in developing economies: Opportunities threats and ethics | Chetan L. Hanchate |
2007 | 26 | 5 | 56 to 58 | |
| 392 | Functions of water activity in food quality | Pradeep Dwivedi, Adarsh Kumar Agnihotri and Satish Chandra Sharma |
2007 | 26 | 5 | 59 to 63 | |
| 393 | Perspectives and prospects of food technology | A.S. Bawa |
2007 | 26 | 6 | 7 to 17 | |
| 394 | Multi-Cultural Heritage foods of India: Their unlimited Growth Potential | H.A.B. Parpia |
2007 | 26 | 6 | 19 to 24 | |
| 395 | Indian Food Industry: Its Past, Present Future | Rajat K. Baisya |
2007 | 26 | 6 | 25 to 28 | |
| 396 | Health Foods: Future of Indian Food Industry | J.S. Pai |
2007 | 26 | 6 | 29 to 32 | |
| 397 | New Concepts and Innovations in Food and Beverage Industry | G.M. Tewari |
2007 | 26 | 6 | 33 to 37 | |
| 398 | 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 | |
| 399 | Health supplements.. Bringing smiles to young india | Pradeep Chaudhry |
2007 | 26 | 6 | 45 | |
| 400 | Ready-to-Eat Health foods : A Promising concept | V.K. Shiby, V.R. Sinija and H.N. Mishra |
2007 | 26 | 6 | 47 to 54 | |
| 401 | Food Product Development, What, Why and How | Chetan L. Hanchate |
2006 | 25 | 1 | 6 to 12 | |
| 402 | Oats - The Small Cereal with Big "Heart" | V.H. Potty |
2006 | 25 | 1 | 30 to 31 | |
| 403 | Biopolymers for Food Packaging | Abhishek Dutta, Utpal Raychaudhuri Runu Chakraborty |
2006 | 25 | 1 | 33 to 40 | |
| 404 | Probiotic Dairy Foods and Prebiotics for Health Benefit | Giridhari Sharma and Bikash C Ghosh |
2006 | 25 | 1 | 68 to 73 | |
| 405 | 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 | |
| 406 | Network Marketing of Milk and Milk Products: A Convenient Method to Reach Rural Consumers | D.B. Puranik |
2006 | 25 | 2 | 7 to 8 | |
| 407 | Papaya - "Fruit of the Angel" | V.H. Potty |
2006 | 25 | 2 | 9 to 10 | |
| 408 | Resistant Starch - A Functional Dietary Fibre | K.S. Premavalli, S. Roopa and A.S. Bawa |
2006 | 25 | 2 | 40 to 45 | |
| 409 | Guidelines for Developing Good Manufacturing Practices in Meat Plants | Rajendra Thomas, B. Sunil, Anjaneyulu ASR and Kondaiah N |
2006 | 25 | 2 | 46 to 51 | |
| 410 | 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 | |
| 411 | Pomegranate: Recent Develpoments in Harvesting, Processing and Utilization | Kuldeep Yadav, B.C. Sarkar and Pradyumna Kumar |
2006 | 25 | 2 | 56 to 62 | |
| 412 | Orientation for Food Professionals - A Handbook | P.V. Suryaprakasa Rao |
2006 | 25 | 2 | 63 | |
| 413 | Organic Certification - Why & for What? | Sandeep Bhargava |
2006 | 25 | 3 | 6 to 8 | |
| 414 | Turmeric - The Poor Man's Saffron | V.H. Potty |
2006 | 25 | 3 | 15 to 17 | |
| 415 | Accreditation of Food Analytical Laboratories - Ots Importance and Implemenatation | Rajan Sharma |
2006 | 25 | 3 | 21 to 24 | |
| 416 | Fruit Grading in India - A Review | S. Mangaraj and A.C. Varshney |
2006 | 25 | 3 | 46 to 52 | |
| 417 | Seafood Biotoxins and General Consideration to Public Health | C. Kalidas and P.S. Shyne Anand |
2006 | 25 | 3 | 52 to 58 | |
| 418 | Food Allergy - Causes and Remedies | P. Geetha, Jenny Ann John and K. Jayaraj Rao |
2006 | 25 | 3 | 59 to 65 | |
| 419 | 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 | |
| 420 | Post harvest processing and value addition in vegetables: Current perspectives | Sudhir Singh, Jagdish Singh and Mathura Rai |
2006 | 25 | 4 | 54 to 58 | |
| 421 | Scenario of Indian livestock and meat marketing | Arun K Das, ASR. Anjaneyulu Arun K Verma and S Biswas |
2006 | 25 | 4 | 58 to 63 | |
| 422 | Pervaporation in chemical and fodd processing industries | S. Basu, A. Thakur, S. Gaur and U.S. Shivhare |
2006 | 25 | 4 | 64 to 67 | |
| 423 | Pesticide residues & food safety in india | B.S. Agarwal |
2006 | 25 | 5 | 6 to 7 | |
| 424 | 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 | |
| 425 | An Overview on Dietary fiber | B.R. Sharma, V. Rana and Naresh L |
2006 | 25 | 5 | 39 to 46 | |
| 426 | Modern Packaging techniques for meat - A Review | B.G. Mane and B.D. Sharma |
2006 | 25 | 5 | 47 to 50 | |
| 427 | 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 | |
| 428 | Production of non-conventional baker's yeast using membrane technology | Somni H.S. and D.N. Gandhi |
2006 | 25 | 5 | 55 to58 | |
| 429 | Cereal proteins and their role in food industry | Anil Panghal, B.S. Khatkar and Umad Singh |
2006 | 25 | 5 | 58 to 62 | |
| 430 | Heritage Foods : Challenges & opportunities | HAB Parpia |
2006 | 25 | 6 | 13 to 15 | |
| 431 | Herbs and spices : A potential tool for preservation of dairy products | Kirti Sharma and B.B. Verma |
2006 | 25 | 6 | 36 to 38 | |
| 432 | A Case for registration of dharwad peda undre Geopraphical Indication Act | Satish Kulkarni and V. Unnikrishnan |
2006 | 25 | 6 | 39 to 41 | |
| 433 | 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 | |
| 434 | Heritage or traditional processed foods - Where is the technology | B.R. Bedekar |
2006 | 25 | 6 | 46 to 49 | |
| 435 | Milk Based herigage foods - Their opportunities and Challenges | A.M. Natarajan |
2006 | 25 | 6 | 49 to 55 | |
| 436 | Traditional ethnic foods - Importance of coconut as an ingredient | A.G. Mathew |
2006 | 25 | 6 | 56 to 57 | |
| 437 | 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 | |
| 438 | Opportunities and challenges in heritage foods sector in india | H.N. Miashra |
2006 | 25 | 6 | 60 to 64 | |
| 439 | 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 | |
| 440 | Heritage foods: Challenges and opportunities in the catering sector | Ramesh V. Bhat |
2006 | 25 | 6 | 67 to 68 | |
| 441 | Challenges of marketing traditional indian heritage foods | Rajat K. Baisya |
2006 | 25 | 6 | 69 to 70 | |
| 442 | Heritage foods industry - Key issues and promotional requirements | D.N. Kulkarni |
2006 | 25 | 6 | 71 to 73 | |
| 443 | Changing face of traditional food adjuncts | P.N. Shastri |
2006 | 25 | 6 | 73 to 77 | |
| 444 | Challenges in machinery design for heritage foods of india | A. Ramesh |
2006 | 25 | 6 | 78 to 82 | |
| 445 | Heritage foods - Opportinities and challenges | Pradeep Chaudhry |
2006 | 25 | 6 | 83 to 84 | |
| 446 | Tsunami "Effect" on the Food Front | V.H. Potty |
2005 | 24 | 1 | 6 | |
| 447 | Indian Mithai for Diadetic Population | B.R. Bedekar |
2005 | 24 | 1 | 10 | |
| 448 | Chyawanprash - Food or Medicine | M.K. Bajpai |
2005 | 24 | 1 | 20 | |
| 449 | Health Foods in Mexico | V.H. Potty |
2005 | 24 | 1 | 26 to 27 | |
| 450 | Regulatory and Marketing Strategies for Novel Nutraceutical Products - An Industry Perspective | Sampath Kumar, N. Chidambara and Ven Subbiah |
2005 | 24 | 1 | 47 to 53 | |
| 451 | 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 | |
| 452 | 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 | |
| 453 | High Pressure Technology in Meat System | N.K. Nayak, P.S. Girish, Devendra Gupta and Mahesh Asati |
2005 | 24 | 1 | 62 to 63 | |
| 454 | 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 | |
| 455 | Electronic Nose as a Modern Tool for Food Designing | K.K. Bhat |
2005 | 24 | 1 | 67 to 68 | |
| 456 | Bacteriocins: Natural and Safe Antimicrobial Peptides for Food Preservation | R.K. Malik |
2005 | 24 | 1 | 69 to 70 | |
| 457 | Biopatenting and the Food Security | R.S. Kulkarni |
2005 | 24 | 1 | 70 to 72 | |
| 458 | Edible Oils: Hidden Dangers | Dilip Karkarey |
2005 | 24 | 2 | 23 to 24 | |
| 459 | The Fragrance and Flavour Industry: Regulatory Aspects | Sant K. Sanganeria |
2005 | 24 | 2 | 25 to27 | |
| 460 | Food for the Aged | V.H. Potty |
2005 | 24 | 2 | 28 to 31 | |
| 461 | Extruded Foods in India: Emergimg Technology and Exciting Products | N. Mallikharjuna Rao |
2005 | 24 | 2 | 56 to 58 | |
| 462 | Electron Accelerators for Food Preservation - Where are we in India? | H.C. Soni |
2005 | 24 | 2 | 59 to 60 | |
| 463 | Food Preservation by Non-Thermal Technologies | Md IA Ansari, P.K. Sahoo and A.K. Datta |
2005 | 24 | 2 | 61 to 65 | |
| 464 | Innovations in Processed Cheese Based Products | D.K. Sharma and B.D. Tiwari |
2005 | 24 | 2 | 65 to 68 | |
| 465 | 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 | |
| 466 | Freezing: The Promising Technology for Meat Preservation | M. Muthukumar, A.R. Sen, B.M. Naveen and Y. Babji |
2005 | 24 | 3 | 14 to 19 | |
| 467 | Indian Dominence in Spices - Can we Sustain? | K.G. Banan |
2005 | 24 | 3 | 20 to 21 | |
| 468 | The "Almighty" Milk | V.H. Potty |
2005 | 24 | 3 | 27 to 28 | |
| 469 | Fermented Milk Food and Nutritional Status of Rural People | Prajapati J.B |
2005 | 24 | 3 | 60 to 62 | |
| 470 | CIAE - Process Technologies and Equipment for Productioin Catchments - Approach for Employment Gener | Kulkarni S.D |
2005 | 24 | 3 | 62 to 64 | |
| 471 | Role of Dairy Development in Employment Generation, Poverty Alleviation and Food Securrity in India | Sushil Kumar |
2005 | 24 | 3 | 65 to 67 | |
| 472 | 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 | |
| 473 | Controlled Atmosphere Packaging of Fruits and Vegetables | L. Johnselvakumar and K.H. Rao |
2005 | 24 | 3 | 74 to 78 | |
| 474 | Kerala - "The Hot" Destination for Food Industry | K.N. Srikumar |
2005 | 24 | 4 | 6 to 7 | |
| 475 | Nano-Technology: Applications in Food Industry | Mallika Chaudhary, M.C. Pandey, K. Radhakrishna and A.S. Bawa |
2005 | 24 | 4 | 19 to 21 | |
| 476 | Future of Dairy Farmers Cooperative with Special Reference to Marketing - Vision 2020 | Raja R |
2005 | 24 | 4 | 52 to 54 | |
| 477 | Development of Fruti and Vegetable Processing Technologies with Rural Bias | Das Gupta D.K |
2005 | 24 | 4 | 54 to 55 | |
| 478 | Convenience Foods - Growth and Prospects | S.S. Manohar, B.V. Balasubramanyam and C. Sheshachala |
2005 | 24 | 4 | 56 to 59 | |
| 479 | 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 | |
| 480 | Banana - The Poor Man's "Apple" | V.H. Potty |
2005 | 24 | 5 | 18 | |
| 481 | Whey Proteins and their Uses in Food Industry | P. Narender Raju, K.H. Rao and N. Lakshmi Devi |
2005 | 24 | 5 | 19 to 27 | |
| 482 | Genetically Modified Cheese: A Novel Biotechnological Development | S. Makhal, S. Mandal and S.K. Kanawjia |
2005 | 24 | 5 | 57 to 68 | |
| 483 | 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 | |
| 484 | Trade Cost, Trade Policy and Trade Volume: A Study of Indian Apple Market | Satish Y Deodhar |
2005 | 24 | 5 | 8 | |
| 485 | Raisins - The Health Bundle | V.H. Potty |
2005 | 24 | 6 | 20 | |
| 486 | RRLT-NC Deiers - For Rural Applications | P.P. Thomas and T.P. Paulose |
2005 | 24 | 6 | 21 to 24 | |
| 487 | Application of Ultrafiltration Technology for Beverage Processing | Sarita Singh, Amarjeet Kaur, G.S. Padda and Savita Sharma |
2005 | 24 | 6 | 56 to 61 | |
| 488 | Application of Osmo-Air Dehydration for Processing of Tropical Fruits in Rural Areas | R.B. Tiwari |
2005 | 24 | 6 | 62 to 69 | |
| 489 | The New Paradingm - Flavour and Fragrance Industry | Sant K. Sanganeri |
2004 | 23 | 1 | 10 to 11 | |
| 490 | WTO and Food Processing Industries in India: Impact and Challenges | J. George |
2004 | 23 | 1 | 12 to 20 | |
| 491 | 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 | |
| 492 | 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 | |
| 493 | Starter Cultures in Dairy Industry - A Review | Gunjan Goel, Shalini Mathur and Rameshwar Singh |
2004 | 23 | 1 | 45 to 49 | |
| 494 | Isolation of Functional Proteins from Slaughterhouse By-products | Ashim Kr. Biswas and Murari Prasad |
2004 | 23 | 1 | 49 to 52 | |
| 495 | Source, Nutritional Benefits and Preservation Methods of Beta-Carotene | Debjani Dutta, Utpal Raychaudhuri and Runu Chakraborty |
2004 | 23 | 1 | 52 to 57 | |
| 496 | Genetically Mofified Foods (GMF): an Over View | N. Mallikharjuna Rao |
2004 | 23 | 2 | 14 to 15 | |
| 497 | Biotechnological Intervention in Agri Food Crops and its Impact on Food Technology | H. Shekar Shetty |
2004 | 23 | 2 | 16 to 21 | |
| 498 | Functional Foods Through Biotechnological Approach | K. Jeevaratnam and A.S. Bawa |
2004 | 23 | 2 | 21 to 24 | |
| 499 | Biotechnological Approaches for Enhancing Meat Quality | T.R.K. Murthy |
2004 | 23 | 2 | 24 to 26 | |
| 500 | Biotechnology of Fisheries Based Food Products | S. Ayyappan and K. Devadasan |
2004 | 23 | 2 | 26 to 29 | |
| 501 | Impact of Genomics and Bioinformatics on Crop and Food Biotechnology | Mittyr N Jagadish and T.M. Manjunath |
2004 | 23 | 2 | 30 to 32 | |
| 502 | Role of Informatics in Food Biotechnology and Safety | Sangeeta Venkatesh and Manju Bansal |
2004 | 23 | 2 | 32 to 36 | |
| 503 | Downstream Processing in Biotechnology Curriculum | J.S. Pai |
2004 | 23 | 2 | 37 to 38 | |
| 504 | 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 | |
| 505 | 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 | |
| 506 | Organic Meat Production: A Critical Review | A.K. Biswas , N. Kondaiah, S.K. Mendiratta and G.P. Mandal |
2004 | 23 | 2 | 65 to 67 | |
| 507 | Multi-Cultural Heritage of Traditional Indian Foods | H.A.B. Parpia |
2004 | 23 | 3 | 10 to 14 | |
| 508 | Global Food Safety Concerns | Hitesh Vyas |
2004 | 2004 | 23 | 3 | |
| 509 | 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 | |
| 510 | Problems and Prospects of Production of Organic Dairy Products in India | K. Ponnusamy and M. Shanmugam |
2004 | 23 | 3 | 41 to 44 | |
| 511 | 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 | |
| 512 | Accelerated Ripening of Cheddar Cheese Using Lactobacillus Spp. Starter Adjuncts | Ritu Rana and D.N. Gandhi |
2004 | 23 | 3 | 48 to 53 | |
| 513 | 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 | |
| 514 | Light Pulses Technology for Food Preservation | Md IA Ansari and A.K. Datta |
2004 | 23 | 4 | 12 to 15 | |
| 515 | The "Bitter" Sweets | Prof. J.S. Pai |
2004 | 23 | 4 | 18 to 19 | |
| 516 | Aseptic Processing vs Clean Manufacturing of Biologicals: Cgmp Guidelines and Concerns | Priyabrata Pattanaik and Asha Mukul Jana |
2004 | 23 | 4 | 44 to 48 | |
| 517 | Present Status, Scope and Future Strategies of Fruit Wines Production in India | V.K. Joshi and Mukesh Parmar |
2004 | 23 | 4 | 48 to 52 | |
| 518 | Consumer Concerns in Meat Products Evaluation | Rajendra Thomas, Anjaneyulu ASR and Kondaiah N |
2004 | 23 | 4 | 53 to 56 | |
| 519 | Application of Micro Encapsulation Technology in Food Industry | Dewani Prem Prakash |
2004 | 23 | 4 | 56 to 61 | |
| 520 | Consequences of Psychorotrophic Contamination and Growth in Food | S. Kundu and A.K. Misra |
2004 | 23 | 4 | 61 to 65 | |
| 521 | Organic Foods-The Nutritional Perspective | S. Venkat Rao |
2004 | 23 | 5 | 6 | |
| 522 | Non-Destructive Methods for Quality Evaluation of Foods | S.N. Jha |
2004 | 23 | 5 | 21 to 26 | |
| 523 | Processed Flavour and its Application | Patva H.K. and Pai J.S |
2004 | 23 | 5 | 27 to 28 | |
| 524 | Electron Accelerators for Food Preservation | Soni H.C |
2004 | 23 | 5 | 28 to 30 | |
| 525 | Role of Carbohydrate in the Formulation of Health Foods | Frank Daniel V, Shashikala Puttaraj |
2004 | 23 | 5 | 30 to 31 | |
| 526 | Indian Food Laws and Their Appropriateness in the Changing Scenario | Chadha D.S |
2004 | 23 | 5 | 32 to 33 | |
| 527 | Role of Chemical Sterilants in Aseptic Packaging Systems | IA. Ansari, Niharika Mishra and A.K. Datta |
2004 | 23 | 5 | 47 to 51 | |
| 528 | 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 | |
| 529 | Innovative Milk Products for Nutrition and Health | Vinod K Huria |
2004 | 23 | 5 | 59 to 65 | |
| 530 | Traditional Foods and Modern Machinery | A. Ramesh |
2004 | 23 | 6 | 14 to 16 | |
| 531 | 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 | |
| 532 | Innovations in Improver Premixes for Bakery, Traditional and Pasta Products | G. Venkateswara Rao |
2004 | 23 | 6 | 47 to 48 | |
| 533 | Alleviating Micronutrient Malnutrition: What Works? | G. Venkatesh Iyengar |
2004 | 23 | 6 | 48 to 49 | |
| 534 | Indian Meat Industry Perspective | Sirajuddin Qureshi and S.K. Ranjhan |
2004 | 23 | 6 | 50 to 52 | |
| 535 | Neutraceuticals and Functional Biomolecules from Seafoods | V. Venugopal |
2004 | 23 | 6 | 52 to 53 | |
| 536 | Food Processing to Deliver Superior Nutrition : A Role Beyond Consumer Acceptance and Convenience | Kalpana Platel and K. Srinivasan |
2004 | 23 | 6 | 54 to 57 | |
| 537 | Safety and Quality of Processed Foods | Ramesh V. Bhat |
2004 | 23 | 6 | 58 to 61 | |
| 538 | Microbial Polysaccharides: Application in Food Processing | S. Kundu, A.K. Tripathi T.K. Maity and A.K. Misra |
2004 | 23 | 6 | 62 to 64 | |
| 539 | Pesticides in Packaged DRINKING Water- The Shadow and the Substance | A.S. Aiyar |
2003 | 22 | 1 | 11 to 16 | |
| 540 | Pesticide Residues in Bottled Water | Centre for Secince and Environment |
2003 | 22 | 1 | 17 to 18 | |
| 541 | Cherkin Industry in India: an Overview | Vikas Singh Chauhan |
2003 | 22 | 1 | 20 to 24 | |
| 542 | 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 | |
| 543 | Resent Trends in Food Industry with Special Reference to Fruits & Vegetables | R.R. Mallya |
2003 | 22 | 1 | 45 to 48 | |
| 544 | Milk and Milk Products as a Vehicle for Fortification | Pulari K. Nair, Rajan Sharma and Sumit Arora |
2003 | 22 | 1 | 48 to 51 | |
| 545 | Effective Sanitization-Asset or Liability ? | S Kundu and A.K. Misra |
2003 | 22 | 1 | 52 to 53 | |
| 546 | The "Burning" Issue | V.H. Potty |
2003 | 22 | 2 | 6 to7 | |
| 547 | Indian food Industry: Will the Sun Ever Rise | V.H. Potty |
2003 | 22 | 2 | 10 to 18 | |
| 548 | Acrylamide in Food: Occurrence and Detection | N.C. Basantyia and S.K. Saxena |
2003 | 22 | 2 | 37 to 39 | |
| 549 | Upcoming Challenges of Indian Mustard and Rapeseed Meal-Current Global Perspectives | Usha Thiyam |
2003 | 22 | 2 | 39 to 41 | |
| 550 | A Critical Review on Different Aspects of Goat Meat | Runu Chakraborty, Angshuman Bagchi and Utpal Raychaudhuri |
2003 | 22 | 2 | 42 to 47 | |
| 551 | Recovery of By-Products from Animal Wastes: Technology and Equipment | Murari Prasad |
2003 | 22 | 2 | 47 to 50 | |
| 552 | Recovery of By-Products from Animal Wastes: Technology and Equipment | Murari Prasad |
2003 | 22 | 2 | 47 to 50 | |
| 553 | The "Killer" Fats? | V.H. Potty |
2003 | 22 | 3 | 11 to 12 | |
| 554 | Category Review of Alcoholic Beverages- Indian Made Foreign Liquor | Rajat K. Baisya |
2003 | 22 | 3 | 18 to 24 | |
| 555 | Succeeeding Fat: A Profile of Fat Replacers in Food Industry | Baninder Singh Sroan and Amarjeet Kaur |
2003 | 22 | 3 | 41 to 46 | |
| 556 | Enrobing - An Innovation in Meat Products | A.K. Biswas and R.C. Keshri |
2003 | 22 | 3 | 47 to 49 | |
| 557 | Developments in the Processing and Applications of Gelatin Allied Products | Gurjit Kaur, Amarjeet Kaur and S.S. Thinda |
2003 | 22 | 3 | 50 to 53 | |
| 558 | Gel Ice - A Novel Chilling Medium for Seafood Industries | S. Selvara, G. Jeyasekaran and R. Jeya Shakila |
2003 | 22 | 3 | 53 to 55 | |
| 559 | Shellac: Most Versatile Edible Coating Material for Food Industry | G.K. Goyal and I.P. Paltani |
2003 | 22 | 3 | 55 to 62 | |
| 560 | The "Park" Syndrome | V.H. Potty |
2003 | 22 | 4 | 6 to 7 | |
| 561 | Trends in Food Science and Technology Research in the Coming Years | V. Venugopal |
2003 | 22 | 4 | 12 to 14 | |
| 562 | Analysis of Pesticide Residues in Drinking Water | Akmal Pasha |
2003 | 22 | 4 | 36 to 39 | |
| 563 | Designer Meat Food | M. Anna Anandh, V. Lakshmanan and A.S.R. Anjaneyulu |
2003 | 22 | 4 | 40 to 45 | |
| 564 | Health Benefits of Probiotic Foods | Alok Shah and A.S. Bawa |
2003 | 22 | 4 | 45 to 49 | |
| 565 | Recent Advances in Assessment of Microbial Quality of Meat | M. Muthukumar and K.H. Rao |
2003 | 22 | 4 | 49 to 52 | |
| 566 | Active Packaging - An Innovative Approach of Food Preservation | Shashi Prabha, Vikas Gulia and Renu Dadarwal |
2003 | 22 | 4 | 52 to 56 | |
| 567 | 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 | |
| 568 | Man Pests and Pesticides | V.H. Potty |
2003 | 22 | 5 | 22 TO 23 | |
| 569 | Carbonated Soft Dirnks Industry | Rajat K. Baisya |
2003 | 22 | 5 | 24 to 27 | |
| 570 | "Probiocap": A Novel Scientific Approach | S. Makhal and S.K. Kanawjia |
2003 | 22 | 5 | 44 to 50 | |
| 571 | Quality of Meat Products Containing Sodium Alginate or Sodium Caseinate as Fat Replacers | J. Sahoo and N. Kumar |
2003 | 22 | 5 | 51 to 54 | |
| 572 | Processing and Quality Control of Fermented Meat Products | B. Raychowdhury, R. Chakraborty, R.S. Mukherjee and U. Raychaudhuri |
2003 | 22 | 5 | 55 to 61 | |
| 573 | 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 | |
| 574 | Material Selection for Manufacturing Dairy and Food Processing Equipment-Some Considerations | S.N. Jha |
2003 | 22 | 5 | 63 to 66 | |
| 575 | Stainless Steel for Domestic and Commercial Food Processing | A.B. Lele and S.K. Dutta |
2003 | 22 | 5 | 67 to 68 | |
| 576 | The Unpalatable Menu at Cancun! | V.H. Potty |
2003 | 22 | 6 | 18 to 19 | |
| 577 | Dairy Industry | Rajat K. Baisya |
2003 | 22 | 6 | 20 to 23 | |
| 578 | Nutraceuticals: Mechanism of Action | A.S. Bawa and Farhath Khanum |
2003 | 22 | 6 | 44 to 51 | |
| 579 | Bromate Replacers in Bread | P. Preeti and K. Leelavathi |
2003 | 22 | 6 | 51 to 56 | |
| 580 | Quality and Authenticity of Honey | A.H.W. Abdulkadar |
2003 | 22 | 6 | 57 to 59 | |
| 581 | Cow vs Buffalo Milk as Substrate for Cheese Flavour | D.K. Sharma and B.D. Tiwari |
2003 | 22 | 6 | 60 to 62 | |
| 582 | Computational Fluid Dynamics (CFD) Applications for the Food Industry | C. Anandharamakrishnan |
2003 | 22 | 6 | 62 to 68 | |
| 583 | Newer Concepts in Milk Processing | B.V. Balasubramanyam, Satish Kulkarni, K. Jayaraj Rao and Bikash C. Gosh |
2002 | 21 | 6 | 42 to 45 | |
| 584 | Softy: The Soft-Serve Frozen Dessert | S. Sarkar |
2002 | 21 | 6 | 45 to 47 | |
| 585 | Full Granaries and Empty Stomachs | V.H. Potty |
2002 | 21 | 1 | 6 | |
| 586 | Nutrition Labelling and Health Claims - The Need for Speedy Regulations | A.S. Aiyar |
2002 | 21 | 1 | 7 to 8 | |
| 587 | Ready-to-Eat Indian Foods in Retort Pouches: The Second Wave | G.C.P. Rangarao |
2002 | 21 | 1 | 12 to 18 | |
| 588 | Indian Fruit Processing Industry : Quality Control Aspects | Anjali Mehata, P.S. Ranote and A.S. Bawa |
2002 | 21 | 1 | 37 to 40 | |
| 589 | Technology and Equipment for Commercial Production of Soymilk and Paneer | R.T. Patil and Nawab Ali |
2002 | 21 | 1 | 40 to 46 | |
| 590 | Investigations on Chhang from Finger Millet (Eleucine Coracana Gaertn.) and its Commercial Prospects | S.C. Basappa |
2002 | 21 | 1 | 46 to 51 | |
| 591 | Restructured Meat Products : Processing and Quality | A.R. Sen and S.A. Karim |
2002 | 21 | 1 | 51 to 53 | |
| 592 | Food Allergen Labelling Guidelines | Chetan L. Hanchate |
2002 | 21 | 1 | 53 to 55 | |
| 593 | Old is Not Gold Always | V.H. Potty |
2002 | 21 | 2 | 6 | |
| 594 | Food Fortification-Facilitation Vs Disablement | A.S. Aiya |
2002 | 21 | 2 | 7 to 8 | |
| 595 | 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 | |
| 596 | Infrastructure Development for Effective Marketing Fresh Fruits wuth Reference to Packhouses | P.G. Adsule |
2002 | 21 | 2 | 28 to 31 | |
| 597 | Application of Biotechnological Approaches for Quality Assurance in Dairy Industry | V.K. Batish and Sunita Grover |
2002 | 21 | 2 | 32 to 37 | |
| 598 | Functionality of Starch Hydrolysates | Sangeeta Mishra and T. Rai |
2002 | 21 | 2 | 37 to 41 | |
| 599 | Role of Functional Foods in Diet | S.C. Varshney |
2002 | 21 | 2 | 41 to 43 | |
| 600 | Solvent Process : A Useful Tool for Rice Bran Oil Extraction | Rati Ram Gupta, Rajeev Gupta and Indu Gupta |
2002 | 21 | 2 | 43 to 46 | |
| 601 | Is Consumer the King ? | V.H. Potty |
2002 | 21 | 3 | 6 | |
| 602 | Food Economy in Disarray | C.P. Chandrasekhar and Jayati Ghosh |
2002 | 21 | 3 | 10 to 14 | |
| 603 | US Farm Bill and Return of Swadeshi `Yankee Style` | Harish Damodaran |
2002 | 21 | 3 | 15 to 17 | |
| 604 | Liquid Nitrogen in Food Processing and Preservation | T.K. Goswami |
2002 | 21 | 3 | 28 to 32 | |
| 605 | Liquid Nitrogen in Food Processing and Preservation | T.K. Goswami |
2002 | 21 | 3 | 28 to 32 | |
| 606 | Adoption of ISO 14001 - A New Imperative for Food Industry : A Practical Implementation Case Study | Sohrab |
2002 | 21 | 3 | 32 to 39 | |
| 607 | 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 | |
| 608 | Energy Consumption Pattern for Processing of Bread | K.G. Krishnappa |
2002 | 21 | 3 | 43 to 46 | |
| 609 | Spicy Nutrition | V.H. Potty |
2002 | 21 | 4 | 6 | |
| 610 | Vegetarianism: Eat Wisely, Live Healthy | A.S. Aiyar |
2002 | 21 | 4 | 7 | |
| 611 | Food Processing Industry in India | R.R. Mallya |
2002 | 21 | 4 | 8 to 9 | |
| 612 | Amul : The Poster Boy of Rural IT | R.P. Srikanth |
2002 | 21 | 4 | 10 to 13 | |
| 613 | Milk : The Classic Food of Modern Civilization | Vinod K Huria |
2002 | 21 | 4 | 24 to 32 | |
| 614 | Emulsifiers in Dairy Industry: Current and Future Prospects | S.K. Nayak, P. Pattnaik and J.S. Sindhu |
2002 | 21 | 4 | 33 to 38 | |
| 615 | Whey Utilization for Health Beverages | Sudhir Singh, A.K. Singh and G.R. Patil |
2002 | 21 | 4 | 38 to 41 | |
| 616 | 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 | |
| 617 | Formulated Foods in the Current Millennium : Status and Challenges | B.N. Mathur and Latha Sabikhi |
2002 | 21 | 4 | 44 to 46 | |
| 618 | The Story of Our Food | K.T. Achaya |
2002 | 21 | 4 | 48 to 49 | |
| 619 | Eat Right, Live Long ! | V.H. Potty |
2002 | 21 | 5 | 6 | |
| 620 | Bio Terrorism and Food- The Frivolous and the Serious | A.S. Aiyar |
2002 | 21 | 5 | 7 | |
| 621 | 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 | |
| 622 | Interactions and Stability of Flavours in Foods | N.B. Shankaracharya |
2002 | 21 | 5 | 28 to 34 | |
| 623 | Fresh Water Fish Processing -A Review | A.S. Bawa and K. Jayathilakan |
2002 | 21 | 5 | 34 to 40 | |
| 624 | 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 | |
| 625 | Low-Calorie Frozen Desserts | S. Sarkar |
2002 | 21 | 5 | 44 to 47 | |
| 626 | Retort Pouch Technology for meat Products | I Prince Devadason, A.S.R. Anjaneyulu and T.R.K. Murthy |
2002 | 21 | 5 | 48 to 50 | |
| 627 | Food Analysis and Quality Control | Manoranjan Kalia |
2002 | 21 | 5 | 51 | |
| 628 | Food Analysis and Quality Control | Manoranjan Kalia |
2002 | 21 | 5 | 51 | |
| 629 | A Taste for Proteins? | V.H. Potty |
2002 | 21 | 6 | 6 | |
| 630 | Making Fruit Processing Fruiful | A.S. Aiyar |
2002 | 21 | 6 | ||
| 631 | 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 | |
| 632 | 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 | |
| 633 | Opportunities in Fish Processing | G. Jeyasekaran, R. Jeya Shakila and V. Sundararaj |
2002 | 21 | 6 | 40 to 42 | |
| 634 | An Introduction to Marico - Mini Review | Prabodh Halde and Chetana Bhandari |
2001 | 30 | 3 | 54 - 55 | |
| 635 | Food, Peace and Development | M.S. Swaminathan |
2001 | 20 | 18 | 11 to 13 | |
| 636 | Challenges for India's Food Industry in the New Millennium Some Reflections | V. Kurien |
2001 | 20 | 1 | 13 to 14 | |
| 637 | Food Industry in Indian in the New Millennium | Rajat K. Baisya |
2001 | 20 | 1 | 14 to 16 | |
| 638 | Food Safety Consideration in the Context of Globalisation | A.S. Aiyar |
2001 | 20 | 1 | 16 to 18 | |
| 639 | Thought for the Millennium | S. Sreenatha |
2001 | 15 | 1 | 18 to 19 | |
| 640 | Can Adversities be Transformed into Advantages? | Rechard Joseph |
2001 | 20 | 1 | 19 to 20 | |
| 641 | Edible Plant Products-Treasure-House of Food Ingredients | Y.S. Lewis |
2001 | 20 | 1 | 20 | |
| 642 | Chapati-Indian Bakery Product of the 21st Century | B.R. Bedekar |
2001 | 20 | 1 | 21 to 23 | |
| 643 | Processing of Foods Using High Hydrostatic Pressure | K. Venugopal. A.S. Kamat and D.R. Bongirwar |
2001 | 20 | 1 | 65 to 69 | |
| 644 | High-Pressure Sterilization of Foods | Richard S. Meyer, Kern L. Copper, Dietrich Konorr and Huub L.M. Lelieveld |
2001 | 20 | 1 | 70 to 73 | |
| 645 | Food Processing Industry in India | Omesh Saigal |
2001 | 20 | 2 | 18 to 19 | |
| 646 | Indian Food Regulations in the Global Conetext | B. Raghuramaiah |
2001 | 20 | 2 | 20 to 23 | |
| 647 | Food for Thought-is it Digestible? | V.H. Potty |
2001 | 20 | 2 | 23 to 24 | |
| 648 | Wholesome Foods for Holistic Health | P.V. Suryaprakasa Ra |
2001 | 20 | 2 | 24 to 26 | |
| 649 | Microencapsulation Using Spray Drying | D.K. Sharma and B.D. Tiwari |
2001 | 20 | 2 | 48 to 51 | |
| 650 | Structured Lipidsand Their Applications | Vandana Sharma, Sumit Arora and B.K. Wadhwa |
2001 | 20 | 2 | 52 to 55 | |
| 651 | Global Trends and Policies and Policies in food Packaging | K.R. Narasimhan |
2001 | 20 | 2 | 57 to 59 | |
| 652 | Packaging Materials for the New Millennium : A Plastic Raw Material Supplier's Perspective | Y.B. Vasudeo |
2001 | 20 | 2 | 29 to 60 | |
| 653 | Trends in Health Food Drinks Packaging | C.K. Narayanan |
2001 | 20 | 2 | 60 to 62 | |
| 654 | Advatages of Glass as a Packaging Medium for Food Products | V. Vijaya Sanker |
2001 | 20 | 2 | 63 to 66 | |
| 655 | Polymer Blends in Packaging Industry the Present Status and Future Prospects | Golok B. Nando |
2001 | 20 | 2 | 67 to 70 | |
| 656 | Food for Thought | V.H. Potty |
2001 | 20 | 3 | 6 | |
| 657 | Between the Bites | A.S. Aiyar |
2001 | 20 | 3 | 7 to 8 | |
| 658 | The Exim Policy, WTO and the Food Industry | A.S. Aiyar |
2001 | 20 | 3 | 13 to 16 | |
| 659 | WTO Agreements on SPS and TBT Implications for Food Qulity Issues | Satish Y. Deodhar |
2001 | 20 | 3 | 16 to 19 | |
| 660 | The Forced Collection of US Agriculture | C.P. Chandrasekhar and Jayati Ghosh |
2001 | 20 | 3 | 20 to 24 | |
| 661 | KSA Food Outlook for India | Parag Rastogi, Kapil Dev Pillai and S. Sudheer |
2001 | 20 | 3 | 29 to 33 | |
| 662 | Looking at Packaging in a New Way to Reduce Food Losses | Kenneth S. Marsh |
2001 | 20 | 3 | 34 to 37 | |
| 663 | The Outreach of Research and Innovation in Food Processing from Farm to Consumer- The Sutainability | V. Prakash |
2001 | 20 | 3 | 37 to 38 | |
| 664 | Food Industry : High Potential for Future | S.R. Padwal Desai |
2001 | 20 | 3 | 38 to 39 | |
| 665 | India's Mobernization Strides Ahead | P.R. Gupta |
2001 | 20 | 3 | 39 to 40 | |
| 666 | Clean Technologies for the Food Processing Industries | R. Prakash |
2001 | 20 | 3 | 40 to 42 | |
| 667 | Existing Packaging Systems Followed for Fresh Horticaltural Produce and Their Improvement Using Newe | P.G. Adsule |
2001 | 20 | 3 | 58 to 61 | |
| 668 | Modern Trends in Packaging of Meat and Poultry | V. Venkataramanujam |
2001 | 20 | 3 | 61 to 64 | |
| 669 | Packaging of Value- Added Fish Products | T.K. Srinivasa Gopal and C.N. Rvi Shankar |
2001 | 20 | 3 | 64 to 67 | |
| 670 | Current Status and Potential for Retort Processed Food in India | S. Nadanasabapathy, A. Ramakrishna and A.N. Srivatsa |
2001 | 20 | 3 | 67 to 69 | |
| 671 | Shelf-Life Determinants in Dry Bakery Products | K.R. Kumar |
2001 | 20 | 3 | 69 to 72 | |
| 672 | Food for Thought | V.H. Potty |
2001 | 20 | 4 | 10 | |
| 673 | Contract Manufacture for the Rodust Growth of the Food Industry | A.S. Aiyar |
2001 | 20 | 4 | 12 to 14 | |
| 674 | A Policy and Strategy for Integrated Development of Agro-Food Industry | H.A.B. Parpia |
2001 | 20 | 4 | 18 to 24 | |
| 675 | A strategic Assessment of Food Beverage and Agribusiness Opportunities in India | Editors |
2001 | 20 | 4 | 26 to 35 | |
| 676 | Tea Industry : Longing for a Lot Party Time | A.R. Vijayendra Rao and G.C.P. Rangarao |
2001 | 20 | 4 | 36 to 37 | |
| 677 | Quality Management Concepts for Improved Performance of Dairy Industry | Bhag Chand Katre and Sitaram Prasad |
2001 | 20 | 4 | 53 to 56 | |
| 678 | Clean Milk Production - A Business Imperative for Indian Dairy Industry | Manmohan Munjial and R.K. Sharma |
2001 | 20 | 4 | 56 to 60 | |
| 679 | Chemical Safety of Milk Products | Alpesh Jain, Prafulla Salunke, H.A. Patel and P.N. Thakar |
2001 | 20 | 4 | 60 to 62 | |
| 680 | Artificial Sweeteners in Formulation of Dairy Products | Sumit Aror, S.K. Nayak, J.S. Sindhu and Raman Seth |
2001 | 20 | 4 | 62 to 66 | |
| 681 | Yeast in Dairy Processing | Shilpa Vij and D.N. Gandhi |
2001 | 20 | 4 | 66 to 67 | |
| 682 | Operational Efficiencies of Liquid Milk Processing Plants | Bhag Chand Katre and Sitaram Prasad |
2001 | 20 | 4 | 67 to 69 | |
| 683 | Formulation of Tablespread from UF Retentate : Product Standardization | Deepak Deshpandde and D.K. Thompkinson |
2001 | 20 | 4 | 69 to 73 | |
| 684 | Formulation of Tablespread from UF Retentate : Product Standardization | Deepak Deshpandde and D.K. Thompkinson |
2001 | 20 | 4 | 69 to 73 | |
| 685 | Bio-Preservation of Milk and Milk Products | S. Sarkar and A.K. Mishra |
2001 | 20 | 4 | 74 to 77 | |
| 686 | Food for Thought | V.H. Potty |
2001 | 20 | 5 | 6 | |
| 687 | Functional Foods - from Medicine Chest to Kitchen Cadinet | A.S. Aiyar |
2001 | 20 | 5 | 8 to 10 | |
| 688 | Contract Manufacturing : A Check List | N. Ramasubramanian and Gopal Sharma |
2001 | 20 | 5 | 11 to 12 | |
| 689 | The Battle of Basmati : Won or Lost? | Richard Joseph and G.C.P. Rangarao |
2001 | 20 | 5 | 20 to 21 | |
| 690 | Internet for Food Seientists | Prasoon Verma and R.R. Lal |
2001 | 20 | 5 | 53 to 55 | |
| 691 | Omega - 3 Fatty Acids in Health and Designer Foods | P. Kavitha, Vivek Sharma and B.S. Bector |
2001 | 20 | 5 | 55 to 59 | |
| 692 | Prebiotic Foods and Their Applications in Health Management | Vijendra Mishra and D.N. Prasad |
2001 | 20 | 5 | 59 to 61 | |
| 693 | Towards Appropriate and Environmentally Sound | Packaging Issues Relating to Waste Management |
2001 | 20 | 5 | 62 to 63 | |
| 694 | Eco-Friendly Packaging Materials | A.N. Srivatsa |
2001 | 20 | 5 | 63 to 64 | |
| 695 | Modernising Package Forms from Natural Plant Materials-A Partial Solution | P. Veerraju |
2001 | 20 | 5 | 64 to 66 | |
| 696 | Modernising Package Forms from Natural Plant Materials-A Partial Solution | P. Veerraju |
2001 | 20 | 5 | 64 to 66 | |
| 697 | Life Cycle Analysis Approach for Environmental Impact | Udayan Paranjpe |
2001 | 20 | 5 | 66 to 67 | |
| 698 | Food and Packaging Interaction - Migration Concepts and Regulations | Baldev Raj |
2001 | 20 | 5 | 67 to 74 | |
| 699 | Food for Thought | V.H. Potty |
2001 | 20 | 6 | 6 | |
| 700 | Food Irradiation Sinister Villain Turns Kinght in Armour | A.S. Aiyar |
2001 | 20 | 6 | 8 TO 9 | |
| 701 | Strategic Imperative for Processed Food Industry to Gain from Food Biotechnology - Innovations | Rajat K. Baisya |
2001 | 20 | 6 | 10 | |
| 702 | Strategic Imperative for Processed Food Industry to Gain from Food Biotechnology - Innovations | Rajat K. Baisya |
2001 | 20 | 6 | 10 | |
| 703 | National Policy on Food Processing Industryes - A Critical Analysis | P.V. Suryaprakasa Ra |
2001 | 20 | 6 | 11 to 12 | |
| 704 | Value Addition Due to Food Processing and Income Distribution Amongst the Poor | N. Rasul |
2001 | 20 | 6 | 17 to 21 | |
| 705 | 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 | |
| 706 | Successful Implementation of Food Safety Management (HACCP) System in Food Industry - A Purposeful H | Sohrab |
2001 | 20 | 6 | 38 to 42 | |
| 707 | Successful Implementation of Food Safety Management (HACCP) System in Food Industry - A Purposeful H | Sohrab |
2001 | 20 | 6 | 38 to 42 | |
| 708 | 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 | |
| 709 | 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 | |
| 710 | Seafood Toxins | V.I. Bishor and Elizebeth George |
2001 | 20 | 6 | 49 to 52 | |
| 711 | Corrugated Fibreboard Boxes - Development and Challenges inIndia | H.S. Sathish and G.C.P. Rangarao |
2001 | 20 | 6 | 54 to 58 | |
| 712 | New Trends in Fresh Produce Packaging | Rajesh S. Matche |
2001 | 20 | 6 | 58 to 64 | |
| 713 | Computer Simulation of Packaging and Storage Environments and Prediction of Shelf of Moisture Sensit | G.C.P. Rangarao |
2001 | 20 | 6 | 65 to 70 | |
| 714 | Genetically Modified Foods - A Biotechnological Achievement | Geeta Sehgal and G.S. Chauhan |
2000 | 19 | 1 | 17 to 28 | |
| 715 | Lipase Catalyzed Interesterification Reactions and Their Industrial Applications | Sunil Kumar Khare, H. Nabetani and Mitsutoshi Nakajima |
2000 | 19 | 1 | 29 to 35 | |
| 716 | Milk Proteins in the Preparation of Edible Coatings | N.G. Basantia, Sumit Arora, Raman Seth and Ajit Singh |
2000 | 19 | 1 | 36 to 47 | |
| 717 | 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 | |
| 718 | 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 | |
| 719 | The Quality Standards for the New Millennium ISO 9000-2000 | Sohrab |
2000 | 19 | 2 | 98 to 106 | |
| 720 | 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 | |
| 721 | Standardization Systems for Quality Control of Foods | K.S. Premavalli |
2000 | 19 | 2 | 116 to 128 | |
| 722 | Hazard Analysis in Frozen Foods | Anand Kumar Jaiswal |
2000 | 19 | 2 | 129 to 134 | |
| 723 | Meeting International Trade Requirements of Agricultural Produce by a Quality Evaluation Approach | Ramesh V. Bhat and S. Vasanthi |
2000 | 19 | 2 | 135 to 138 | |
| 724 | Commercaialization of Traditional Food Products, Technologics and Market Potential | P.V. Suryaprakasa Ra |
2000 | 19 | 3 | 171 to 174 | |
| 725 | 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 | |
| 726 | Application of Scraped Surface Heat Exchangers in Production of Condensed Milk | J. Badshah and R.K. Kohli |
2000 | 19 | 3 | 190 to 197 | |
| 727 | Status of Separation Technology and Equipment in Food Processing Indusstries | L.D. Patel |
2000 | 19 | 3 | 198 to 201 | |
| 728 | Factors Determining Selection and Puechase of Processed Foods | Ranjini S., Kala A. and Jamuna Prakash |
2000 | 19 | 4 | 256 to 261 | |
| 729 | Impact of Nutrition Education on Knowledge of Women Consumers Regarding Food Labels | Beniwal A. and Khetarpal, N |
2000 | 19 | 4 | 262 to 267 | |
| 730 | Dietary Fibre : A Low Calorie Dairy Adjunct | S. K. Nayak, P. Pattnaik and A.K. Mohanty |
2000 | 19 | 4 | 268 to 278 | |
| 731 | Challenges in Food Science Education and Training for Food Industries - Issues in Adopting Open Lear | B. Panduranga Narasimharao |
2000 | 19 | 4 | 279 to 290 | |
| 732 | After its Golden Trial, An Institution Lokks up | Rechard Joseph |
2000 | 19 | 5 | 324 to 326 | |
| 733 | Management of Food Processing Industry | R. Krishnan |
2000 | 19 | 5 | 327 to 238 | |
| 734 | Natural Food Preservation Systems | D.K. Thompkinson and A.K. Singh |
2000 | 19 | 5 | 330 to 339 | |
| 735 | Plant Genetic Diversity - Impact on Our Food | A.S. Rashmi |
2000 | 19 | 6 | 340 to 344 | |
| 736 | 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 | |
| 737 | Food Processing : A Challenge to Transform Inefficiencies into Opportunities | Anand Kumar Jaiswal |
2000 | 19 | 6 | 385 to 390 | |
| 738 | The Importance of Business Administration Skills for a Food Scientist and Technologist | Chetan L. Hanchate |
1999 | 18 | 1 | 19 to 21 | |
| 739 | Aseptic Processing and Packaging : Promising Packaging Technique for Food Processing Industries | G. Tewari and D.S. Jayas |
1999 | 18 | 1 | 23 to 33 | |
| 740 | Edible Packaging : An Eco-Friendly Alternative to the Plastics | Kaushik Khamrui |
1999 | 18 | 1 | 34 to 38 | |
| 741 | Flavour Encapsilations Application | Vandana Sharma, Sumit Arora and J.S. Sindhu |
1999 | 18 | 1 | 39 to 48 | |
| 742 | Microencapsulated Enzymes and Their Applications inFood Industry | Ruchi Kushal and Sanjeev K. Anand |
1999 | 18 | 1 | 49 to 56 | |
| 743 | Application of Microencapsulation Technology in Dairy Industry | Kadian, Amrit, R.S. Dabur and C.M. Kapoor |
1999 | 18 | 1 | 57 to 64 | |
| 744 | Quality Control in Chocolate Industry | Anand Kumar Jaiswal |
1999 | 18 | 2 | 94 to 99 | |
| 745 | Factors in Food Frying | Latha Sabikhi and B.D. Tiwari |
1999 | 18 | 2 | 100 to 104 | |
| 746 | Ghee Residue - its Nutritional Value and Antioxidant Properties | Suman Guchhait, Sumit Arora and T. Rai |
1999 | 18 | 2 | 105 to 110 | |
| 747 | 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 | |
| 748 | Processing Value Addition to Mangoes | R.S. Ramteke, M.R. Vijayalakshmi and W.E. Eipeson |
1999 | 18 | 3 | 155 to 163 | |
| 749 | Improved Extraction and Stabilization of Natural Food Colorants | K.D. Aparnathi and V.N. Borkhatriya |
1999 | 18 | 3 | 164 to 168 | |
| 750 | Saving Electrical Energy in Tea Industries in North East India | L.S. Yadav and A.P. Srivastava |
1999 | 18 | 3 | 169 to 173 | |
| 751 | Techniques to Extend the Shelf life of Pasteurized Milk | S. Sarkar |
1999 | 18 | 3 | 174 to 177 | |
| 752 | 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 | |
| 753 | Internet Applications in Food Industry | T. Kar and A.K. Misra |
1999 | 18 | 4 | 218 to 222 | |
| 754 | Applications of Image Processing Technique in Food Processing Industries | Abhijit Kar and Sanjaya K. Dash |
1999 | 18 | 4 | 223 to 228 | |
| 755 | Sorbitol and Other Sugar Alcohols in the Food Industry | Fausto F. Dias |
1999 | 18 | 4 | 229 to 237 | |
| 756 | Anti-Freeze Proteins : Prospects and Perspectives in Food Sector | V. Mishra and Pattnaik |
1999 | 18 | 4 | 238 to 244 | |
| 757 | 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 | |
| 758 | 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 | |
| 759 | 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 | |
| 760 | Sensitive Strategies to Tackle Threats from Pests | John Hutchinson |
1999 | 18 | 5 | 311 to 312 | |
| 761 | Honey - It is More Than Just Sweet | T.R. Shamala and Y. Shri Jyothi |
1999 | 18 | 6 | 349 to 357 | |
| 762 | Probiotic Icecream - A New Concept for Indian Icecrean Industry | S. Sarkar |
1999 | 18 | 6 | 358 to 363 | |
| 763 | An Analysis of the Safety of Indian Food Exports : The Quest for International Safety Equivalence | Robert J. Scheuplein |
1999 | 18 | 6 | 364 to 381 | |
| 764 | Advances in Poultry Products Technology Research in India | R.P. Singh |
1998 | 17 | 1 | 21 to 24 | |
| 765 | Technologies for Value-Added Poultry Products | A.K. Sachdev, S.S. Verma and Ram Gopal |
1998 | 17 | 1 | 25 to 28 | |
| 766 | Pollutants in Livestock Products and Their Detection | N. Sharma and S.A. Wani |
1998 | 17 | 1 | 29 to 37 | |
| 767 | Edible Film from Shark Meat for Wrapping Frozen Seafoods | V. Venugopal |
1998 | 17 | 1 | 38 to 40 | |
| 768 | Edible Film from Shark Meat for Wrapping Frozen Seafoods | V. Venugopal |
1998 | 17 | 1 | 38 to 40 | |
| 769 | Mobilisation of Available Resources for Adequate Protein Production | M. Ashraf Pal |
1998 | 17 | 1 | 41 to 47 | |
| 770 | Emulsion Stability inFood Products | H.G. Ramachandra Rao and H.R. Hemantha Kumar |
1998 | 17 | 2 | 77 to 88 | |
| 771 | Fat Replacers | Vandana Sharma, Sumit Arora and T. Rai |
1998 | 17 | 2 | 89 to 97 | |
| 772 | Prospects for Bioproduction of Food Flavours | C. Ganesh Kumar, Asit Sharma and S.K. Kanawjia |
1998 | 17 | 2 | 98 to 111 | |
| 773 | Nutritive Sweetenerd from Starch | Fausto F. Dias and Darshan Mehta |
1998 | 17 | 2 | 112 to 120 | |
| 774 | A Case Study of Quality Improvement Through Transformation of Industrial Work Culture | S.R. Agarwal |
1998 | 17 | 3 | 150 to 153 | |
| 775 | 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 | |
| 776 | HACCP Concepts in Relation to Animal Food Industry | D. Vijaya Rao |
1998 | 17 | 3 | 158 to 161 | |
| 777 | Role of Microorganisms in Traditional Fermented Food | J.P. Tamang |
1998 | 17 | 3 | 162 to 167 | |
| 778 | N-nitrosamines : As Contaminants in Dairy Products | S.K. Nayak, P. Pattnaik and D.P. Mohapatra |
1998 | 17 | 3 | 168 to 173 | |
| 779 | Status of Rice Bran Oil in India | A.K. Tikkoo, Y.C. Agarwal and D.K. Gupta |
1998 | 17 | 4 | 207 to 214 | |
| 780 | Status of Rice Bran Oil in India | A.K. Tikkoo, Y.C. Agarwal and D.K. Gupta |
1998 | 17 | 4 | 207 to 214 | |
| 781 | Studies on Various Quality Parameters for Grading of Jaggery | Patil J.P. and Adsule P.G. |
1998 | 17 | 4 | 215 to 217 | |
| 782 | Advances in the Improvement of Raisin Quality | I.N. Dpreyappa Gowda |
1998 | 17 | 4 | 218 to 223 | |
| 783 | Soybean Lecithin - its Manufacture, Properties and Applications | Chilukuri Gopi |
1998 | 17 | 4 | 224 to 324 | |
| 784 | Intakes of Fats in India | K.T. Achaya |
1998 | 17 | 5 | 269 to 270 | |
| 785 | Intakes of Fats in India | K.T. Achaya |
1998 | 17 | 5 | 269 to 270 | |
| 786 | Newer Dimensions in the Processing of Oilseeds for Food Uses | Usha Venkararaghavan |
1998 | 17 | 5 | 272 to 275 | |
| 787 | Extrusion Processing of Foods and Feeds | Soumitra Banerjee, Susanta Bhattacharyya and Pratap Chakraborty |
1998 | 17 | 5 | 276 to 281 | |
| 788 | Food Quality Assurance : Microbiological Concerns | D. Vijaya Rao |
1998 | 17 | 5 | 282 to 289 | |
| 789 | Consumption of Processed Food Products Among Urban Families | B. Sridevi and Uma Reddy |
1998 | 17 | 5 | 290 to 295 | |
| 790 | Probiotics Feeding to Improve Poultry Meat Quality - A Critical Appraosal | Parmod Mahajan and Jhari Sahoo |
1998 | 17 | 6 | 333 to 344 | |
| 791 | Probiotic Yoghurt for Infant Feeding | S. Sarkar and A.K. Mishra |
1998 | 17 | 6 | 345 to 349 | |
| 792 | Infant and Weaning Food Formulations Containing Probiotic Cultures | M.R. Acharya and R.K. Shah |
1998 | 17 | 6 | 350 to 356 | |
| 793 | Macro Nutrient and Micro Mineral Composition of Home Processed Dehydrated Foods | R. Geetha and G. Sarojini |
1998 | 17 | 6 | 357 to 360 | |
| 794 | Popcorn-What is it ? | Fausto F. Dias and Darshan Mehta |
1998 | 17 | 6 | 361 to 362 | |
| 795 | 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 | |
| 796 | Lactulose : An Important Sugar Derivative | N.C. Basantia, T. Rai and P. Pattnaik |
1997 | 16 | 1&2 | 36 to 41 | |
| 797 | Lactulose : An Important Sugar Derivative | N.C. Basantia, T. Rai and P. Pattnaik |
1997 | 16 | 1&2 | 36 to 41 | |
| 798 | Dairy Product Analogues - An Apprisal | Kaushik Khamrui, Prateek Jain and Utpal Roy |
1997 | 16 | 1&2 | 42 to 47 | |
| 799 | Dairy Product Analogues - An Apprisal | Kaushik Khamrui, Prateek Jain and Utpal Roy |
1997 | 16 | 1&2 | 42 to 47 | |
| 800 | Commercial Prodution of Shrikhan | S. Sarkar and A.K. Mishra |
1997 | 16 | 1&2 | 48 to 52 | |
| 801 | 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 | |
| 802 | Food Processing and Need for Quality Control | C.B. Jaganatha Rao |
1997 | 16 | 1&2 | 58 to 62 | |
| 803 | Bacterial Ice Nucleation Diagnostics (BIND) Assay | P. Pattnaik, V.K. Batish and Sunita Grover |
1997 | 16 | 1&2 | 63 to 66 | |
| 804 | 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 | |
| 805 | 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 | |
| 806 | HACCP Through ISO 9000 Quality Management Syatem | Sohrab |
1997 | 16 | 3 | 37 to 47 | |
| 807 | The Brewing Industry in India - an Appraisial | K.L. Patkar, R.R. Ashok and S. Cariapa |
1997 | 16 | 4 | 18 to 25 | |
| 808 | Membrane Technology for Fruit and Vegetable Juice Industry | D.K. Sharma |
1997 | 16 | 4 | 26 to 29 | |
| 809 | 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 | |
| 810 | Modified Starches and Their Use by Food Industry | Fausto F. Dais, Haris K. Techandani and Darshan Mehta |
1997 | 16 | 4 | 33 to 39 | |
| 811 | 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 | |
| 812 | Biocolours : New Generation Additives for Food | P. Pattnaik, U. Roy and Prateek Jain |
1997 | 16 | 5 | 21 to 27 | |
| 813 | Surveillance of Non-Permitted Food Colours in Eatables | Sudhir Singh |
1997 | 16 | 5 | 28 to 31 | |
| 814 | Role of Phosphates in Food Processing | Sitaram Prasad and B.C. Katre |
1997 | 16 | 5 | 32 to 35 | |
| 815 | 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 | |
| 816 | Anticarcinogenic Attributes of Dairy Products | P. Pattnaik, A.K. Mohanty, Sunita Grover and V.K. Batish |
1997 | 16 | 6 | 19 to 22 | |
| 817 | Challengess in the Packaging of Dairy BY-Products | G.K. Goyal and K. Khamrui |
1997 | 16 | 6 | 23 to 28 | |
| 818 | New Milk Foods for the Emerging Market | Satish Kulkarni, K. Jayaraj Rao, B.V. Balasubramanyam and Bikash Ghosh |
1997 | 16 | 6 | 29 to 36 | |
| 819 | Propiono-Acido-Bifido (PAB) Milk - A New Cultured Milk for Infants | S. Sarkar and A.K. Mishra |
1997 | 16 | 6 | 37 to 41 | |
| 820 | Formulation of A Dry-Mix for Paneer - Based Convenience Food | K. Jayaraj Rao and G.R. Patil |
1997 | 16 | 6 | 42 to 44 | |
| 821 | Tea : A Refreshing Beverage | Alok Jha, R.S. Mann and R. Balachandran |
1996 | 15 | 2 | 22 to 29 | |
| 822 | Recent Developments in Further Processed Poultry Meat Products | J. Sahoo, A.H. Samoon and D. Sapcota |
1996 | 15 | 2 | 30 to 36 | |
| 823 | Efficacy of a Modified Buchner Funnel in the Decontamination of Aflatoxin B1 | Kavita Waghray and M. Uma Reddy |
1996 | 15 | 2 | 37 to 39 | |
| 824 | Importance of Bar Coding | A.A. Joshi |
1996 | 15 | 2 | 40 to 42 | |
| 825 | Tailored Plastics Film Laminates for Modified Atmoshere Packaging of Fresh Fruits | Matthew Prasad |
1996 | 15 | 3 | 17 to 20 | |
| 826 | ISO 9000 and Enviroment Management Syatem | Sohrab |
1996 | 15 | 3 | 21 to 26 | |
| 827 | Geriatric Foods - A Fad or a Need ? | V.H. Potty |
1996 | 15 | 3 | 27 to 32 | |
| 828 | The Mad Mad Cows | D. Vijaya Rao |
1996 | 15 | 3 | 33 to 35 | |
| 829 | Fat Spread - A Changing Face | R.B. Verma, P.S. Prajapati, P.N. Thaker and K.G. Upadhyay |
1996 | 15 | 3 | 36 to 42 | |
| 830 | Status and Prospects of Soyabean Industry in India | Nawab Ali |
1996 | 15 | 3 | 43 to 46 | |
| 831 | 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 | |
| 832 | Hydrocolloids in Dairy Industry | R.D. Kokane, A.H. Jana and P.N. Thakar |
1996 | 15 | 4 | 32 to 37 | |
| 833 | Inorganic UF/MF Memberanes for Application in Food Processing | D.K. Sharma |
1996 | 15 | 5 | 17 to 25 | |
| 834 | Cultured Milk Products as Infant Feeding Substite | S. Sarkar and A.K. Mishra |
1996 | 15 | 5 | 26 to 29 | |
| 835 | Corn : Industrial Utilization Perspectives | S.D. Singh, S.N. Mishra and S.S. Verma |
1996 | 15 | 5 | 30 to 33 | |
| 836 | 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 | |
| 837 | New Applications of Extrusion Cooking Technology | R.C. Smith and N. Singh |
1996 | 15 | 6 | 14 to 23 | |
| 838 | 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 | |
| 839 | Process Engineering Systems for Convenience Food for Armed Forces | A. Devariya |
1996 | 15 | 6 | 31 to 36 | |
| 840 | Poly-(Beta)- Hydroxydutyrate Biodegradable Thermoplastic | P. Pattnaik, Sunita Grover, Niyaz Ahmed and V.K. Batish |
1996 | 15 | 6 | 37 to 42 | |
| 841 | Application of Electronics and Computers for Small Scale Food Processing Industry | Raghunandan, P. Purkayastha and Vinay Dharmadhikari |
1996 | 15 | 1 | 18 to 28 | |
| 842 | 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 | |
| 843 | 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 | |
| 844 | Gamm-Glutamy1- Transpeptibase (GGTP) - A New Indicator for Pasteurization | Rajan Sharma and C. Ganesh Kumar |
1996 | 15 | 1 | 41 to 44 | |
| 845 | Gamm-Glutamy1- Transpeptibase (GGTP) - A New Indicator for Pasteurization | Rajan Sharma and C. Ganesh Kumar |
1996 | 15 | 1 | 41 to 44 | |
| 846 | Eatimating Market Potential of Food Products - Issues and Constraints | L.K. Vaswani and N.P. Singh |
1996 | 15 | 2 | 16 to 21 | |
| 847 | 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 | |
| 848 | Technology, Quality and Scope of Fruit Wines Especially Apple Beverages | D.K. Sandhu |
1995 | 14 | 1 | 24 to 34 | |
| 849 | Continuos Vibro Fluid Bed Roaster for Beakfast Cereals | K. Venkatesh Murthy, P.N. Srinivasa Rao and T. Ramesh |
1995 | 14 | 1 | 35 to 38 | |
| 850 | Dairy Industry in India - A Scenario | D.K. Thompkinson |
1995 | 14 | 2 | 18 to 22 | |
| 851 | Compositional Developments for Infant Foods | D.K. Thompkinson and B.N. Mathur |
1995 | 14 | 2 | 23 to 27 | |
| 852 | Lactose Hydrolyzed Products the Versatile Ingredients in Frozen Desserts | N.S. Joshi and A.H. Jana |
1995 | 14 | 2 | 28 to 33 | |
| 853 | ISO 9000 And Food Industry | Sohrab |
1995 | 14 | 2 | 34 to 38 | |
| 854 | Sensory Attributes of Meat and Meat Products | B.D. Sharma and Sarfaraz A. Wani |
1995 | 14 | 3 | 22 to 27 | |
| 855 | 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 | |
| 856 | Tumbling and Massaging - An Emerging Technology for Meat Industry | Sarfaz Ahmed Wani, Sushil Kumar and P.K. Mandal |
1995 | 14 | 3 | 37 to 41 | |
| 857 | By-products from Industrial Fishery Processing | V. Venugopal |
1995 | 14 | 4 | 22 to 30 | |
| 858 | Indigenous Production of Shrimp Feed | Pradip Chakraborty |
1995 | 14 | 4 | 31 to 35 | |
| 859 | Trends in Food Consumption and Food Industry Development - A Global Perspective | V.H. Potty |
1995 | 14 | 4 | 36 to 48 | |
| 860 | Cryogenics for Food Applications | C.T. Murthy |
1995 | 14 | 5 | 24 to 33 | |
| 861 | Extrusion Cookers and Their Application in Oilseed Protein for Human Food | S.D. Kulkarni |
1995 | 14 | 5 | 34 to 41 | |
| 862 | Proential of Goat Milk and its Products as Health Food | U.K. Pal and M.K. Agnihotri |
1995 | 14 | 5 | 42 to 46 | |
| 863 | 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 | |
| 864 | Quest fo Quality in Food Sector - Role of Standards | R.N. Sharma |
1995 | 14 | 6 | 52 to 60 | |
| 865 | Biotechnology and HI-Technology in Food Production, Processing and Preservation - Industrial and Exp | P.M. Nair |
1994 | 13 | 1 | 18 to 24 | |
| 866 | Protentials for Increasing Agricultural Productivity in India | G. Rangaswami |
1994 | 13 | 1 | 25 to 29 | |
| 867 | 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 | |
| 868 | 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 | |
| 869 | Energy Saving Considerations in Steam Generation and Transport in Food Industry | B.K. Kumbhar |
1994 | 13 | 2 | 33 to 39 | |
| 870 | Hurble Technology for Shelf - Stable Food Products | Berwal J.S |
1994 | 13 | 2 | 40 to 43 | |
| 871 | Biogas from Food Wastes | Krishna Nand |
1994 | 13 | 3 | 22 to 34 | |
| 872 | 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 | |
| 873 | Technologies for Low-Cholesterol Eggs and Dairy Products | S. Saijpaul, G.S. Makkar and Ichhponani J.S |
1994 | 13 | 3 | 46 to 50 | |
| 874 | Enzyme Technology in Food and Health Industries | R. Boopathy |
1994 | 13 | 4 | 22 to 31 | |
| 875 | Current and Future Trends of Biscuit Industry in Indai | S. R. Agarwal |
1994 | 13 | 4 | 32 to 37 | |
| 876 | Value-added Soya Protein Concentrate (Solubilized) as a By-Product of Soya Flour Texturization by Ex | R. Krishnan |
1994 | 13 | 4 | 38 to 39 | |
| 877 | Solar Energy Applications in the Foods Industry | S. Kumar and C. Palaniappan |
1994 | 13 | 5 | 24 to 29 | |
| 878 | Fruit and Vegetable Exports - New EC Quality Inspection Rules | Enrique Sierra |
1994 | 13 | 5 | 30 to 34 | |
| 879 | Dehydrated Vegetables - A Market to Waych in the Future | Rudy Kortbech-Olesen |
1994 | 13 | 5 | 35 to 40 | |
| 880 | Scope for Energy Conservation in a Modern Rive Mill | Ashok Kumar and Deepak Raj Rai |
1994 | 13 | 6 | 22 to 26 | |
| 881 | Immunomagnetic Separation (IMS) - A Rapid Detection Method for Pathogens | Ganesh Kumar. C and M.P. Tiwari |
1994 | 13 | 6 | 27 to 31 | |
| 882 | Food Processing and Chemical Engineernig Chemical Engineering | Rastogi N.K and K.S.M.S. Raghavarao |
1994 | 13 | 6 | 32 to 40 | |
| 883 | 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 | |
| 884 | A New Butter-Flavourd Low-Fat Faread | A.A. Patel and S.K. Gupta |
1993 | 12 | 1 | 28 to 31 | |
| 885 | Further-Processing of Broilers | C.M. Mahapatra |
1993 | 12 | 1 | 32 to 33 | |
| 886 | 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 | |
| 887 | 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 | |
| 888 | Effect of Aflatoxin Contaminated Feeds on Buffalo Milk | Rashda Ali and Syde Asad Sayeed |
1993 | 12 | 2 | 38 to 40 | |
| 889 | 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 | |
| 890 | ISO 9000 : A Pre-Requisite for Product Certification | Sohrab |
1993 | 12 | 3 | 38 to 40 | |
| 891 | Fat Bloom in Chocolates and Confectionery Coatings - A Review | A.H. Jana and P.N. Thakar |
1993 | 12 | 4 | 33 to 39 | |
| 892 | Occupational Reactions in the Food Industry | Samuel B. Lehrer nad Carol E. O'Naeil |
1993 | 12 | 4 | 40 to 46 | |
| 893 | Requirements for Quality Oototo Chips - An Overview | K.S. Sandhu and A.S. Bawa |
1993 | 12 | 4 | 47 to 50 | |
| 894 | Scope of Supercritical Fluid Extraction Technology on India | N.A. Hingorani |
1993 | 12 | 5 | 30 to 31 | |
| 895 | Some Process Technologies for the Preparation of Convenience Foods from Fruits and Vegetable for Def | K.S. Jayaraman |
1993 | 12 | 5 | 32 to 40 | |
| 896 | Whey - An Alternative Substrate for the Production of Beker's Yeast | Shilpa Vij and D.N. Gandhi |
1993 | 12 | 5 | 41 to 43 | |
| 897 | ISO 9000 and Haccp : A Definite Role in the Indian Food Industry | J.J. Dick |
1993 | 12 | 6 | 16 to 18 | |
| 898 | Quality Improvements of Food Products by SSI Units | S.R. Agarwal |
1993 | 12 | 6 | 19 to 22 | |
| 899 | Microbial Starter Cultures for Raw Ripened Meat Products | J.S. Berwal and Dinchev D |
1993 | 12 | 6 | 23 to 25 | |
| 900 | Food Processing plant and Machinery -an Overview | A. Ramesh |
1992 | 11 | 1 | 20 to 26 | |
| 901 | Extruder as a Bioreactor | Suvendu Bhattacharya |
1992 | 11 | 1 | 27 to 30 | |
| 902 | Poultry and Meat Processing as Industry | B. B. Sahu and Poultry and C. M. Mahapatra |
1992 | 11 | 1 | 31 to 33 | |
| 903 | Packaging Aspects of Confectionery Items | K. R. Kumar |
1992 | 11 | 1 | 34 to 39 | |
| 904 | Product Design for Microwave Reheating | P. S. Richardson |
1992 | 11 | 2 | 24 to 32 | |
| 905 | Biotechnological Approaches in Dairy and Food Industries | N. B. Desai, R. I. Dave and P. N. Thakar |
1992 | 11 | 2 | 33 to 35 | |
| 906 | Ultra-High-Temperature Sterilization of Milk in India | A. K. Datta |
1992 | 11 | 2 | 36 to 39 | |
| 907 | Role of Air in Foods | S. K. Berry |
1992 | 11 | 2 | 40 to 46 | |
| 908 | 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 | |
| 909 | The Potential for Robotics in Poultry Processing | M. J. Swain, S. J. James and K. Khodabandehloo |
1992 | 11 | 3 | 24 to 32 | |
| 910 | Consumer Perceptionof Food Safety : The American Scene | F. J. Francis |
1992 | 11 | 3 | 33 to 35 | |
| 911 | Use of Deoiled Rice Bran : Present Status and Future Possibilities | M. B. Bera |
1992 | 11 | 3 | 36 to 38 | |
| 912 | Present Status of Prawn Processing in India | Pradip Chakraborty |
1992 | 11 | 3 | 39 to 41 | |
| 913 | Roasted Blended Foods as Specialty Foods | P. P. Srivastav |
1992 | 11 | 3 | 42 to 45 | |
| 914 | Application of Ohmic Heating TO Continuous Sterilization of Food | Sudhir K. Sastry |
1992 | 11 | 4 | 28 to 30 | |
| 915 | Convenience Foods - Emerging Scenario | S. S. Arya |
1992 | 11 | 4 | 30 to 41 | |
| 916 | Packaing Materials Industry in Indai | Technology Information, Forecasting and Assessment Council (TIFAC) |
1992 | 11 | 4 | 42 to 46 | |
| 917 | Osmotic Dehydration Kinetics of Foods | MD. Shafiur Rahman |
1992 | 11 | 5 | 20 to 24 | |
| 918 | Exploiting Microoraganisms for Human Needs | K. Palaniyappan |
1992 | 11 | 5 | 25 to 27 | |
| 919 | Nutritional Considerations in Food Processing : Process Optimization for Nutrient Conservation - A N | Dr. B. S. Narasinga Rao |
1992 | 11 | 5 | 28 to 33 | |
| 920 | Newer Concepts in Packaging - Relevance to Food Packaging in India | P. V. Narayanan |
1992 | 11 | 5 | 34 to 36 | |
| 921 | Preparation of Food and Agricultural Reference Materials for Analytical Quality Assurance | Venkatesh Iyengar |
1992 | 11 | 6 | 20 to 21 | |
| 922 | 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 | |
| 923 | Retortable Plastic Packaging for Thermo-processed Foods | 11 |
1992 | 11 | 6 | 25 to 32 | |
| 924 | Processing of Mango in the Industry - A Scenario | B. K. Kumbhar |
1992 | 11 | 6 | 33 to 36 | |
| 925 | Policy Issues on Processed Food Industry | A. K. Das |
1991 | 10 | 1 | 14 to 15 | |
| 926 | The Need for Change and Policy Instrument in Agro-Exports | Vireni Shah |
1991 | 10 | 1 | 16 to 18 | |
| 927 | Random Views on Government Policies Affecting Development of Food Processing Sector in India | Editorial Board |
1991 | 10 | 1 | 19 to 21 | |
| 928 | Processed Food - A Bird's Eye-View | George Issac |
1991 | 10 | 1 | 22 to 25 | |
| 929 | Miltone : Present Status and Future Prospects | M. R. Chandrasekhara |
1991 | 10 | 1 | 26 to 28 | |
| 930 | India's Food Exports to Global Markets : Exportable Surpluses-Key to Expanding Exports | M. Dattatreyulu |
1991 | 10 | 2 | 16 to 20 | |
| 931 | Pattern of Detention of Food of Indian Origin at Ports of Entry in USA | Ramesh V. Bhat |
1991 | 10 | 2 | 21 to 22 | |
| 932 | Soyabean Processing Industry - an Update | G.A. Sulebele |
1991 | 10 | 2 | 23 to 26 | |
| 933 | Rice and Rice Milling Industry in India | Mysore District Rice Millers Association |
1991 | 10 | 2 | 27 to 28 | |
| 934 | Human Resource Development in Food Science and Technological Approach | H .A. B. Parpia |
1991 | 10 | 3 | 24 to 28 | |
| 935 | Food Industry Manpower Needs and Training | K. K. Sakariah |
1991 | 10 | 3 | 29 to 31 | |
| 936 | Non-Technical Man-power Requirements of the Food Processing Industry | Kishor Kher |
1991 | 10 | 3 | 32 to 33 | |
| 937 | Ginger Processing for Profit | Prem Singh Arya |
1991 | 10 | 3 | 34 to 35 | |
| 938 | Role of Speciality Foods for Meeting Nutritional Requirements | S. Venkat Rao |
1991 | 10 | 4 | 22 to 24 | |
| 939 | Recent Advances in the Manufacture of Infant Foods | B. N. Mathur |
1991 | 10 | 4 | 25 to 28 | |
| 940 | Flavour of Rich Tradition - Indian Coffee | Sunalini N. Menon |
1991 | 10 | 4 | 29 to 31 | |
| 941 | Role of Modren Packaging in Marketing of Indigenous Dairy Products | G. K. Goyal and G. S. Rajorrhia |
1991 | 10 | 4 | 32 to 34 | |
| 942 | Continuous Ghee Manufacture - an Engineering Approach | H. Abichandani, S. C. Sarma and B. S. Bector |
1991 | 10 | 4 | 35 to 36 | |
| 943 | Overcoming Constraints in Edible Oil Usage | K. T. Achaya |
1991 | 10 | 5 | 22 to 26 | |
| 944 | Specialty Fat Products for Bakerries and Edible Products | M. M. Chakrabarty |
1991 | 10 | 5 | 27 to 32 | |
| 945 | Omega - 3 Fatty Acids in Health and Disease | D. P. Sen |
1991 | 10 | 5 | 33 to 37 | |
| 946 | Biotechnological Approach for the Modification of Oil and Fats | Sakina Khatoon |
1991 | 10 | 5 | 38 to 41 | |
| 947 | Reverde Osmosis in Food Processing | Munir Cheryan |
1991 | 10 | 6 | 30 to 41 | |
| 948 | The Role of Physical Properties in the Development of New Products and Processes | Brian M. Mckenna |
1991 | 10 | 6 | 42 to 46 | |
| 949 | Role of Rheology in Flow of Fluid and Semi-Solid Food | M. A. Rao |
1991 | 10 | 6 | 47 to 53 | |
| 950 | Export of Agricultural Products and Processed foods I. Products | Kr. Fateh Singh Jasol |
1990 | 9 | 1990 | 18 to 27 | |
| 951 | Food Industry in Brazil | Moraes, Iracema De Oliveria |
1990 | 9 | 1 | 28 to 32 | |
| 952 | Metal Containers for Packing Processed Food Products : Present Status and Future Prospects in India | Dr. M. Mahadevaiah |
1990 | 9 | 1 | 33 to 38 | |
| 953 | Biotechnological Approaches in Food Applications | S. Ramachandran |
1990 | 9 | 2 | 14 to 16 | |
| 954 | Exports of Agricultural Products and Processed Foods : II. Markets | Kr. Fateh Singh Jasol |
1990 | 9 | 2 | 18 to 26 | |
| 955 | Lactose Manufacture from Whey - Engineering Solutions | V. Kapil, A. K. Dodeja and S. C. Sarma |
1990 | 9 | 2 | 27 to 32 | |
| 956 | Biscuit Industry in Indai - Future Scenario | Sunil K. Alagh |
1990 | 9 | 3 | 18 | |
| 957 | Prospects for Small Scale Biscuit Industry in the Nineties | S. R. Agarwal |
1990 | 9 | 3 | 19 to 21 | |
| 958 | Bread Industry in India - Looking Ahead | Sanjeev Chowdhary |
1990 | 9 | 3 | 22 to 23 | |
| 959 | The Milling Industry and its Problems | Kantilal D Singhee |
1990 | 9 | 3 | 24 to 25 | |
| 960 | Raw Materials in Milling and Baking | M. K. Panduranga Setty |
1990 | 9 | 3 | 26 to 27 | |
| 961 | Recent Developments in the Use of Shortenings and Surfactants in Bread Making | P. Haridas Rao |
1990 | 9 | 3 | 28 to 32 | |
| 962 | Food Additives - Consumers' View Point | B. S. Narasinga Rao |
1990 | 9 | 4 | 14 to 17 | |
| 963 | Processing to Provide Consistent Quality for the Consumer | Colin Dennnis |
1990 | 9 | 4 | 20 to 23 | |
| 964 | A Generalised Chart for Sensitivity and Breakeven Analysis | P. Ramakrishna |
1990 | 9 | 4 | 24 to 27 | |
| 965 | Food Irradiation : Retrospect and Prospects | A. Sreenivasan |
1990 | 9 | 5 | 12 to 15 | |
| 966 | Food Irradiation and Cost Consideration | V. H. Potty |
1990 | 9 | 5 | 16 to 17 | |
| 967 | From Green Revolution to Biotechnology : Impcts on U.S. and Mexican Social Structures | Gerardo Otero |
1990 | 9 | 5 | 18 to 22 | |
| 968 | Improved Parbioling Technologies for Better Product Quality | K. R. Bhattacharya |
1990 | 9 | 5 | 23 to 26 | |
| 969 | Food Packaging in India : A Perspective | P. Veerraju and G. C. P. Rangarao |
1990 | 9 | 6 | 14 to 22 | |
| 970 | Aseptic Packaging | A. Astrom |
1990 | 9 | 6 | 23 to 27 | |
| 971 | All That Matter That Matters in Food Package Labelling | G. C. P. Rangarao |
1990 | 9 | 6 | 28 to 36 | |
| 972 | 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 | |
| 973 | 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 | |
| 974 | Status of Small Scale Food Industries in India | Dr. P. G. Adsule |
1989 | 8 | 1 | 13 to 19 | |
| 975 | 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 | |
| 976 | 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 | |
| 977 | Emerging Trends in Food Packaging | B. D. Chatterjea |
1989 | 8 | 2 | 1 to 11 | |
| 978 | Export Prospects of Marine Products in the Small Scale Sector | G. George |
1989 | 8 | 2 | 12 to 13 | |
| 979 | Sensory Analysis : The Science of Qulity Assessment | D. Rajalakshmi, and Dr. Shanthi Narasimhan |
1989 | 8 | 2 | 14 to 16 | |
| 980 | Effect of Post Exsanguination Electrical Stimulation on Meat Qualityu -- A Review | P. Mahajan and P. C. Panda |
1989 | 8 | 3 | 1 to 9 | |
| 981 | The Market for Processed Food in India | Sanjeed Chaudhuri |
1989 | 8 | 3 | 10 to 12 | |
| 982 | Sweeteners form Starch | Dr. P. M. Shah |
1989 | 8 | 3 | 13 to 15 | |
| 983 | Extrusion of Foods and its Possible Applications in Indian Food Industries | Suvendu Bhattacharya |
1989 | 8 | 4 | 1 to 8 | |
| 984 | Food Irradiation - Pros and Cons | D. A. E. Ehlermann |
1989 | 8 | 4 | 9 to 14 | |
| 985 | 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 | |
| 986 | R & D Can Contribute to Speedy to Speedy Development | Dr. B. L. Amla |
1988 | 7 | 1 | 1 to 5 | |
| 987 | Policy Changes Vital | Dr. V. H. Potty |
1988 | 7 | 1 | 6 to 8 | |
| 988 | Biotechnology in Food-New Emerging Field | Dr. L. V. Venkataraman |
1988 | 7 | 1 | 9 to 11 | |
| 989 | An Emerging Science | M. R. Chandrasekhara |
1988 | 7 | 1 | 12 to 15 | |
| 990 | Indian Food Nutritious | Dr. K. T. Achaya |
1988 | 7 | 1 | 16 to 18 | |
| 991 | Food Exports : The Indian Xeperience | Kr. Fateh Singh Jasol |
1988 | 7 | 1 | 19 to 55 | |
| 992 | Special Needs and Problems in the Marketing of Processed Food | Ravi Kumar Aggarwal |
1988 | 7 | 1 | 56 to 61 | |
| 993 | Perspectives on Milk - Production, Marketing and Technology | S. P. Singh, Parmatma Singh, B. D. Sharma and Rajendra Prakash |
1988 | 7 | 2 | 1 to 8 | |
| 994 | Mold Damage - ITS Effect on Physico-Chemical and Functinaol Properties of Wheat | Narpinder Singh and K. S. Sekhon |
1988 | 7 | 2 | 9 to 11 | |
| 995 | Putting the Breaks on Bacteria in the Food Industry | Ulrich Verhoefen |
1988 | 7 | 2 | 12 to 15 | |
| 996 | Losses in Fruits and Vegetables and Their Remedial Measures | V. B. Dalal |
1988 | 7 | 3 | 1 to 13 | |
| 997 | Emulsifying Property of Egg Yolk - A Review | B. B. Sahu and P. C. Panda |
1988 | 7 | 3 | 14 to 17 | |
| 998 | Status of Beef in Bhutan and Its Relative Effect on Indian Border Area | J. N. Singh |
1988 | 7 | 3 | 18 to 19 | |
| 999 | Food Processing Industry-- An OverView | P. Murari |
1988 | 7 | 4 | 1 to 3 | |
| 1000 | Protective Coats for Fresh Fruits and Vegetables | V. B. Dalal and N. Nagaraja |
1988 | 7 | 4 | 4 to 11 | |
| 1001 | 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 | |
| 1002 | Food Irradiation : Estimates of Cost Processing | K. Krishnamurthy and D. R. Bongirwar |
1987 | 6 | 1 | 5 to 10 | |
| 1003 | Role of Food Additives in Convenience Food | S. S. Arya |
1987 | 6 | 1 | 11 to16 | |
| 1004 | Development of Ready-to-Use Scrambled Egg Mix | T. S. Satyanarayana Rao and T. R. Sharma |
1987 | 6 | 1 | 17 to 22 | |
| 1005 | Marine Products Exports - Problems and Prospects | Capt. K. M. Mathew |
1987 | 6 | 2 | 23 to 57 | |
| 1006 | A Semi-Modern Abattoir Concept for Hygienic Meat Production | N. Kondaih and B. Panda |
1987 | 6 | 2 | 58 to 61 | |
| 1007 | 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 | |
| 1008 | 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 | |
| 1009 | Use of Phosphates in Meat Products | A. S. R. Anjaneyulu, N. Kondaiah and N. Sharma |
1987 | 6 | 3 | 117 to 121 | |
| 1010 | 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 | |
| 1011 | Non-Nutritive Sweeteneras In Food Systems | Ashok Pandey and Poonam Nigam |
1987 | 6 | 4 | 157 to 165 | |
| 1012 | 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 | |
| 1013 | How Thailand Maintains Her Rice Quality : Lessons for India | K. R. Bhattacharya |
1987 | 6 | 4 | 171 to 175 | |
| 1014 | Post Harvest Technology of Mango | Shantha Krishna Murthy |
1986 | 5 | 1 | 3 to 12 | |
| 1015 | Qulity Control Parameters in Instant Tea Processing | S. Nagalakshmi and R. Seshadri |
1986 | 5 | 1 | 13 to 20 | |
| 1016 | Nutritional Singnificance of Rice Bran Oil | Dr. C. Rukmini |
1986 | 5 | 1 | 21 to 22 | |
| 1017 | 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 | |
| 1018 | 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 | |
| 1019 | Status of Instant Milk Based Food in India | J. L. Bhanumurthy |
1986 | 5 | 2 | 71 to 73 | |
| 1020 | Quality and Utilization of Meat from Spent Hens | N. Kondaiah |
1986 | 5 | 2 | 74 to 76 | |
| 1021 | Vegetable Processing: Opportunities and Challenges | K. M. Nagargoje and J. N. Singh |
1986 | 5 | 2 | 77 to 79 | |
| 1022 | 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 | |
| 1023 | Packing House Industry for Horticulture Produce in India | P. G. Adsule |
1986 | 5 | 3 | 115 to 116 | |
| 1024 | Research Priorities for Meat in India | G. S. Padda, N. Sharma, R. C. Keshri |
1986 | 5 | 3 | 117 to 118 | |
| 1025 | Instant Halwa (Kisari Bhat) Mix - Storage Stability and Packaging Requirements | S. S. Arya and B. N. Thakur |
1986 | 5 | 3 | 119 to 121 | |
| 1026 | Stability of Lodine in Lodized Salt | S. Ranganathan and B. S. Narasinga Rao |
1986 | 5 | 3 | 122 to 124 | |
| 1027 | Fast Food - An Overview | A. S. Bawa and Sukhcharanjit Singh |
1986 | 5 | 4 | 165 to 169 | |
| 1028 | Oil Palm Cultivation in India | V. K. Abraham |
1986 | 5 | 4 | 170 to 171 | |
| 1029 | Forzen Storge of Poultry and Poultry Products | R. P. Singh and B. Panda |
1986 | 5 | 4 | 172 to 176 | |
| 1030 | 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 | |
| 1031 | Defferent Methods of Presterilization of Packaging Materials | N. Blasubrahmanyam |
1985 | 4 | 1 | 3 to 6 | |
| 1032 | 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 | |
| 1033 | 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 | |
| 1034 | Recent Developments in Food Packaging Materials | M. Mahadevaiah |
1985 | 4 | 2 | 45 to 51 | |
| 1035 | Technology of Coconut | Satyavathi Krishnankutty and A. G. Mathew |
1985 | 4 | 2 | 52 to 58 | |
| 1036 | Partially Defatted Soybean Dal | B. K. Chakraborty, T N. Murthi and V. D. Devdhara |
1985 | 4 | 2 | 59 to 61 | |
| 1037 | Modernisation of Rice Milling Industry Utilisation of Bye Products | N. Ibrahim |
1985 | 4 | 3 | 93 to 95 | |
| 1038 | Developments in Processing of Ham and Bacon | A. S. R. Anjaneyulu, N. Sharma and V. Lakshmanan |
1985 | 4 | 3 | 96 to 102 | |
| 1039 | The Presence and Detection of sme Toxic Components in common oil and Fats | M. R. Grover |
1985 | 4 | 3 | 103 to 105 | |
| 1040 | Imroving che stability of Indian Soyabean oil by Minimal Hydrogenation | J. Adhikari (Dasgupta) and S. Adhikari |
1985 | 4 | 3 | 106 to 109 | |
| 1041 | 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 | |
| 1042 | Modernisation of Food Industries in the Small and Tiny Sector in India | P. G. Adsule |
1985 | 4 | 4 | 142 to 147 | |
| 1043 | Preservation of Perishables in Rural Storages | K. Bhatia |
1985 | 4 | 4 | 148 to 149 | |
| 1044 | 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 | |
| 1045 | Stability During Storage and Deep Fat Frying of Indian Soybean Oil | S. Adhikari and J. Adhikari (Dasgupta) |
1985 | 4 | 4 | 155 to 161 | |
| 1046 | Scope for Promotion of Soy Products in India | A. S. Aiyar |
1984 | 3 | 1 | 3 to 7 | |
| 1047 | Prospects of Comminuted Meat Products in India | G.S. Padda and N. Sharma |
1984 | 3 | 1 | 9 to 11 | |
| 1048 | Fats in our Food | K. T. Achaya |
1984 | 3 | 1 | 13 to 16 | |
| 1049 | 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 | |
| 1050 | 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 | |
| 1051 | Pesticide Residues in Livestock Products with Special Reference to Meat | N. Sharma, V. Lakshmanan and C. . Singh |
1984 | 3 | 2 | 52 to 56 | |
| 1052 | Development of Cottage Cheese in India | J. N. Singh |
1984 | 3 | 2 | 57 to 58 | |
| 1053 | 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 | |
| 1054 | Aseptic Packaging Materials and Package From | K. R. Kumar |
1984 | 3 | 3 | 95 to 98 | |
| 1055 | Processed Food on Antractica | V. Subramanian and T. R. Sharma |
1984 | 3 | 3 | 99 to 100 | |
| 1056 | 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 | |
| 1057 | Radiation Preservation of SeaoFoods | Norman F. Lewis |
1984 | 3 | 4 | 147 to 152 | |
| 1058 | Application of Microprocessors in Aseptic Processing of Food Products | R. Venkatakupaiah |
1984 | 3 | 4 | ||
| 1059 | Oil from Custard Apple (Annona Squamosa) Seed | R. Prasada Rao, G. Azeemoddin and S. D. Thirumala Rao |
1984 | 3 | 4 | 163 to 164 | |
| 1060 | Traditional Food Frementation as Industrial Resources | Dr. Keith H. Steinkraus |
1983 | 2 | 1 | 3 to 9 | |
| 1061 | 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 | |
| 1062 | 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 | |
| 1063 | Trends and Prospects of the Soft Drink Industry | C.P. Natarajan, K.O. Abraham and M.L. Shankarayana |
1983 | 2 | 2 | 43 to 49 | |
| 1064 | Training Facilities in Food Science and Technology in India | S.P. Manjrekar and K.T. Achaya |
1983 | 2 | 2 | 50 to 59 | |
| 1065 | Maturity Versus Content of Flavour Priciples in Pepper | Malini Ratnawathe and Y. S. Lewis |
1983 | 2 | 2 | 60 to 61 | |
| 1066 | Regional Research Laboratory, Jammu |
|
1983 | 2 | 2 | 62 to 64 | |
| 1067 | Dairy Industry in India | J. L. Bhanumurthi and K.K. Iya |
1983 | 2 | 3 | 93 to 107 | |
| 1068 | Energy Dependence of Japanese Food Industries | Toshio Kobayashi |
1983 | 2 | 3 | 108 to 115 | |
| 1069 | 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 | |
| 1070 | Aspects of Food Research in the Australian CSIRO | P. W. Board |
1983 | 2 | 3 | 121 to 123 | |
| 1071 | Indian Bisuit Industry-Present Status and Future | R. K. Lal |
1983 | 2 | 4 | 157 to 162 | |
| 1072 | Shelf-Life Extension of Fresh Meats and Poultry by Chemical Dips | N. Kondaiah and B. Panda |
1983 | 2 | 4 | 163 to 166 | |
| 1073 | Packaging and Transportation Studies on Apples | G. Venkatasubbaiah, S. M. Ananthakrishna and S. Dhanaraj |
1983 | 2 | 4 | 167 to 170 | |
| 1074 | Regional Research Laboratory, Trivandrum | 1983 | 2 | 4 | 171 to 172 | ||
| 1075 | Food Industy in India - Prespective | Kamala Prasad |
1982 | 1 | 1&2 | 3 to 17 | |
| 1076 | Indian Vegetable Oil Industry | S.M. Patel |
1982 | 1 | 1&2 | 19 to 31 | |
| 1077 | Development of Indigenous Packaging Materials for Processed Food Products | M. Mahadevaiah and B. Anandaswamy |
1982 | 1 | 1&2 | 33 to 42 | |
| 1078 | Status of Fruit and Vegetable Preservation Industry in India and Future Prospects | G.S. Siddappa |
1982 | 1 | 3 | 73 to 80 | |
| 1079 | Japanese Food Industry with Emphasis on Traditional Foods | Tokuji Watanabe |
1982 | 1 | 3 | 81 to 89 | |
| 1080 | Improvement of Sheep for Mutton Quality | N.P. Dani |
1982 | 1 | 3 | 91 to 94 | |
| 1081 | Development of Asafoetida Industry by Laljee Godhoo & Co | Ajit K. Merchant |
1982 | 1 | 3 | 95 to 97 | |
| 1082 | Fish Products in Japan |
|
1982 | 1 | 4 | 129 to 137 | |
| 1083 | Extruded Foods | N. Mallikharjuna Rao |
1982 | 1 | 4 | 138 to 142 | |
| 1084 | Spice Processing Unit at Nepal Goes into Production | N. Krishnamurthy and P.N. Srinivasa Rao |
1982 | 1 | 4 | 143 | |
| 1085 | Production, Processing and Consumption Patterns of Mushrooms | Sudhir Sing, C. Ganesh Kumar and Shivashraya Singh |
1955 | 14 | 6 | 38 to 47 | |
| 1086 | Current Trends in the Use of Food Additives in Industry | T. Santhana Krishnan |
1900 | 9 | 4 | 18 to 19 | |
| 1087 | Xanthan : Structures, Properties and Uses | 1993 |
12 | 3 | 27 to 37 |
