- Annals 2021, vol. 22, ISSUE 1 Top
SECTION I. FOOD ENGINEERING
COST EFFECTIVE PROCESS DEVELOPMENT OF LOW GLYCEMIC INDEX FOR RICE PRODUCT
Ragini Upadhyay, Snehal Kadam, Sachin Sonawane, Pravin Bhushette, Ashish Dabadea
NUTRITIONAL ENHANCEMENT OF VEGAN BISCUITS USING MORINGA AND FINGER MILLET
Snehal Hule, Priya Landge, Subhashini Maharana
INFLUENCE OF DIFFERENT TYPES OF MODIFIED ATMOSPHERE PACKAGING ON PHYSICOCHEMICAL PROPERTIES OF COLD-SMOKED SALMON CURED WITH SODIUM AND POTASSIUM CHLORIDE
Irina Koscelkovskienė, Inga Pupelienė
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
IMPACT OF VARIOUS CULTURAL PARAMETERS FOR EXTRACELLULAR PECTINASE PRODUCTION BY SOME FUSARIUM OXYSPORUM ISOLATES IN SURFACE BATCH BROTH FERMENTATION
Pinki Tikadar, Bejoysekhar Datta
INVERTASE PRODUCTION BY SPORES OF ASPERGILLUS NIGER IN SUBMERGED FERMENTATION
Ogbonnaya Nwokoro, Esther A. Mbah
A COMPREHENSIVE EVALUATION OF PECTINASE, PECTINMETHYLESTERASE AND PECTOLYASE ACTIVITY
Karishma Rajbhar, Himanshu Dawda, Usha Mukundan
PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL FERMENTED FOOD “MALEDA” OF NORTHERN INDIAN STATE
Tanvi Dogra, Rahul Mehra, Harish Kumar, Meenu Thakur
MICROBIAL PROTEIN PRODUCTION BY Pseudomonas aeruginosa USING SAWDUST SUBSTRATE IN SUBMERGED FERMENTATION
Ogbonnaya Nwokoro
SECTION III. FOOD QUALITY AND SAFETY
QUANTIFICATION OF AFLATOXINS IN STORED MAIZE GRAINS FROM MUSANZE DISTRICT OF RWANDA FOR BIOSAFETY AND FOOD QUALITY ASSURANCE
Francis Dominicus Nzabuheraheza, Anathalie Niyigena Nyiramugwera
LOW GLYCEMIC INDEX SIMULATED FLOUR FORMULATION FROM RETROGRADED FOX NUT (Euryale ferox) STARCH
Udit Gupta, Sachin Sonawane, Pravin Bhushette, Ashish Dabadea
SECTION IV. FOOD ANALYSIS
ANTIOXIDANT EXTRACTION FROM SPIRULINA PLATENSIS MICROALGAE BY ULTRASONIC-ASSISTED EXTRACTION (UAE) TECHNOLOGY
Smriti Kana Pyne, Paramita Bhattacharjee, Prem Prakash Srivastav
PROXIMATE COMPOSITION, MINERAL CONTENT, FATTY ACID PROFILE AND FT-IR FUNCTIONAL GROUP ANALYSIS OF PHARAOH CUTTLEFISH SEPIA PHARAONIS FROM PUDUCHERRY COASTAL WATERS, INDIA
Jayakumar Kavipriya, Vaithilingam Ravitchandirane
ENDOGENOUS YEASTS QUANTITY EFFECT ON BREAD QUALITY DURING THE PROCESS OF BREAD MAKING
Roxana Margarit
SECTION VI. ENVIRONMENTAL ENGINEERING
ASSESSMENT OF LEAF CHLOROPHYLL CONTENT IN PARTS OF THAR DESERT USING REMOTE SENSING TECHNIQUE
Suraj Kumar Singh, Niyamotulla Mondal, A. K. Bera, Manish Kumar Verma, Shruti Kanga
SECTION VII. RELATED SUBJECTS
DIETARY PERSPECTIVE AND RETROSPECTIVE OF THE SELECTED ADULTS IN COIMBATORE CITY, TAMILNADU
R.Radha, J.Jenita Lusia Mary
SUSTAINABLE URBAN DEVELOPMENT IMPLICATIONS OF FOOD VENDORING IN CALABAR, SOUTH-SOUTH NIGERIA
Inah Eteng Okon
- Annals 2021, vol. 22, ISSUE 2 Top
SECTION I. FOOD ENGINEERING
CHOCOLATE AS PROBIOTIC DELIVERY VEHICLE
R. Kanchana
UTILIZATION OF RED BANANA PEEL AS A FUNCTIONAL INGREDIENT IN BEEF PATTIES
Sakkeer Hussain Kuzhiyengal
OPTIMIZATION OF PROCESSING PARAMETERS FOR MINIMIZATION OF
LIMONIN AND NARINGIN CONTENT IN KINNOW JUICE
Manish Kumar, Vanya Pareek
STATISTICAL EVALUATION ON SENSORY INDICATORS OF MAYONNAISE PRODUCTS ENRICHED WITH HERBAL EXTRACTS
Albena Parzhanova, Eva Dimitrova, Ivelina Vasileva, Dimitar Dimitrov, Snezhana Ivanova
SECTION III. Food Quality and Safety
MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK
Hilda A. Emmanuel-Akerele, Etin-Osa Edobor
Shecoya White, Aura Daraba, Aubrey Mendonca, Dong Ahn
Bethsheba Basaiawmoit, Birendra Kumar Mishra, Subrota Hati
SECTION IV. FOOD ANALYSIS
AMINO ACID PROFILES AND CHEMICAL CONSTITUENTS OF WHEAT-COCOYAM- GROUNDNUT BISCUITS
Amanyunose Aderonke A., Abiose Sumbo H., Adeniran Hezekiah Adekanmi, Ikujenlola A. Victor
Dimitar Dimitrov, Tatyana Yoncheva, Vanyo Haygarov, Anatoli Iliev
SECTION VI. ENVIRONMENTAL ENGINEERING
Hilda. A. Emmanuel-Akerele
SECTION VII. RELATED SUBJECTS
Yasharth Prakash, Pulak Das
THE EFFECT OF NUTRITIONAL MICRONUTRIENTS IN IMMUNE SYSTEM AGAINST CORONAVIRUS DISEASE (COVID-19)
Srinivasan Kameswaran, Bellamkonda Ramesh
- Annals 2021, vol. 22, ISSUE 3 Top
SECTION I. FOOD ENGINEERING
Shahnaj Pervin, Mohammad Gulzarul Aziz, Md. Serazul Islam, Md. Miaruddin
DATE FRUIT PROCESSING AND COMPOSITION
Iliyasu Raliya, Muhammad Abdulkarim Sabo, Dandago Munir Abba, Jibril Hassana
Isa John, Olalusi Ayoola Patrick, Omoba Olufunmilayo Sade
SECTION II. FOOD BIOTECHNOLOGY
A COMPRESSIVE REVIEW ON GERMINATED GRAINS AND THEIR UTILIZATION INTO VALUE-ADDED FOOD PRODUCTS
Drishya K. Damodaran, Sonal Patil, Pravin Bhushette, Sachin K Sonawane
Başlar Gizem Eylem, Bayraktar Hasan, Önal Seçil
Kouakou Yves, Kouakou-Kouamé Clémentine, N’guessan Florent, Grange Lucile, Julou Anaïs, Descours Emilie
SECTION III. FOOD QUALITY AND SAFETY
Ahmed Fawzia Bahar Eldai Saeed, El Zubeir Ibtisam El Yas Mohamed
Ungureanu Elena, Soare Alexandru, Mocanu Andreea, Cucu Serban, Mustatea Gabriel
SECTION IV. FOOD ANALYSIS
NUTRITIONAL ANALYSIS OF HAUSTORIA FROM THREE VARIETIES OF COCONUT (COCOS NUCIFERA L.)
Manju Manoharan, Aiswarya Ajay, Bindu R. Nair, Laija S Nair
Olaoye Olusegun Ayodele, Ubbor Stella Chigozie, Ojinnaka Maureen Chinwe, Nwachukwu Ann Chinyere, Ekong Ekefre Charles
SECTION VII. RELATED SUBJECTS
Ifedi N. Emmanuel, Ajayi A. Ibironke
