| 1-14 | Quality parameters of mango and potential of non-destructive techniques for their measurement — a review | S. N. Jha, K. Narsaiah, A. D. Sharma, M. Singh and S. Bansal, et al. |
| 15-26 | Recent advances in drying and dehydration of fruits and vegetables: a review | V. R. Sagar and P. Suresh Kumar |
| 27-33 | Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts | Ramakrishnan Kaushik, Pradeep Narayanan, Vamshi Vasudevan, Geetha Muthukumaran and Antony Usha |
| 34-41 | Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals | Singh Vasudeva, K. H. Vishwanathan, K. N. Aswathanarayana and Y. M. Indhudhara Swamy |
| 42-46 | Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part II. Legumes | Singh Vasudeva and K. H. Vishwanathan |
| 47-54 | Response surface optimization of osmotic dehydration process for aonla slices | Md. Shafiq Alam, Singh Amarjit and B. K. Sawhney |
| 55-60 | Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats | H. G. Vidyavati, H. Manjunatha, J. Hemavathy and K. Srinivasan |
| 61-66 | Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars | M. U. Ukwuru |
| 67-72 | Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing | Bo Yu, Zhengyu Jin, Li Deng, Xueming Xu and Lifeng He, et al. |
| 73-76 | Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi — a traditional fermented food | V. Gupta and R. Nagar |
| 77-83 | Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage | N. M. Sachindra and N. S. Mahendrakar |
| 84-88 | Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers | B. S. Yadav, A. Sharma and R. B. Yadav |
| 89-93 | Effect of starter culture and turmeric on physico-chemical quality of carabeef pastirma | P. Maurya, R. N. Borpuzari, D. R. Nath and N. C. Nath |
| 94-99 | Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds | N. M. Sachindra, M. K. W. A. Airanthi, M. Hosokawa and K. Miyashita |
| 100-104 | Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn) | M. Neog and L. Saikia |
| 105-108 | Development of a small scale orange juice extractor | A. M. Olaniyan |
| 109-113 | Permeability of edible coatings | B. Mishra, B. S. Khatkar, M. K. Garg and L. A. Wilson |
| 114-118 | Effect of processing variables on quality of milk burfi prepared with and without sugar | R. Chetana, R. Ravi and S. Yella Reddy |
| 119-123 | Effect of storage on quality of fortified Bengal gram sattu | D. Mridula, Rita Jain and K. K. Singh |
| 124-127 | Influence of gamma-irradiation, growth retardants and coatings on the shelf life of winter guava fruits (Psidium guajava L.) | S. K. Pandey, Jean E. Joshua, Bisen and Abhay |
| 128-131 | Baking loss of bread with special emphasis on increasing water holding capacity | D. Kotoki and S. C. Deka |
| 132-135 | Effect of packaging on storage life and quality of cauliflower stored at low temperature | R. K. Dhall, S. R. Sharma and B. V. C. Mahajan |
| 137-156 | Potato processing scenario in India: Industrial constraints, future projections, challenges ahead and remedies — A review | R. S. Marwaha, S. K. Pandey, Dinesh Kumar, S. V. Singh and Parveen Kumar |
| 157-161 | Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics | S. G. Kulkarni, P. Vijayanand and L. Shubha |
| 162-165 | Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying | Cheul-Young Yang, Prabhat K. Mandal, Kyu-Ho Han, Michihiro Fukushima and Kangduk Choi, et al. |
| 166-173 | Effect of fiber incorporation on rheological and chapati making quality of wheat flour | D. N. Yadav, A. Rajan, G. K. Sharma and A. S. Bawa |
| 174-181 | Effect of different types of heat processing on chemical changes in tuna | Nimish Mol Stephen, R. Jeya Shakila, G. Jeyasekaran and D. Sukumar |
| 182-187 | Relationship of starch changes to puffing expansion of parboiled rice | Charu Lata Mahanta and K. R. Bhattacharya |
| 188-194 | Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage | Krishna P. Rai, Chunhui Zhang and Wen Shui Xia |
| 195-201 | Physico-chemical and pasting properties of starch from stored potato tubers | R. Ezekiel, G. Rana, N. Singh and S. Singh |
| 202-206 | Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.) | Andrea B. Schumacher, Adriano Brandelli, Fernanda C. Macedo, Luiza Pieta and Tâmmila V. Klug, et al. |
| 207-213 | Non-destructive prediction of quality of intact apple using near infrared spectroscopy | S. N. Jha and Ruchi Garg |
| 214-218 | Preparation and evaluation of sauces from lactic acid fermented vegetables | V. K. Joshi and Sharma Somesh |
| 219-223 | Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle | K. Balaswamy, P. G. Prabhakara Rao, D. G. Rao and T. Jyothirmayi |
| 224-229 | Development of dietary fiber rich chicken meat patties using wheat and oat bran | S. Talukder and D. P. Sharma |
| 230-234 | Performance evaluation of heat pump dryer | U. S. Pal and M. K. Khan |
| 235-239 | Effect of pectinase treatment and concentration of litchi juice on quality characteristics of litchi juice | P. Vijayanand, S. G. Kulkarni and G. V. Prathibha |
| 240-242 | Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends | A. H. Jana, H. G. Patel, Pinto Suneeta and J. P. Prajapati |
| 247-257 | Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review | Arun Kumar Verma and Rituparna Banerjee |
| 258-265 | Simplification and optimization of deMan Rogosa Sharpe (MRS) medium for enhanced production of bacteriocin by Weissella paramesenteroides DFR-8 | Ajay Pal, K. V. Ramana and A. S. Bawa |
| 266-272 | Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage | R. Thomas, A. S. R. Anjaneyulu and N. Kondaiah |
| 273-278 | Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars | Maninder Kaur and Kawaljit Singh Sandhu |
| 279-284 | Influence of moisture content on physical properties of minor millets | S. Balasubramanian and R. Viswanathan |
| 285-289 | Application of peanut butter to improve fatty acid composition of biscuits | H. P. Gajera, M. B. Kapopara and V. H. Patel |
| 290-294 | Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage | S. Ahmad, J. A. Rizawi and P. K. Srivastava |
| 295-299 | Role of oxidative stress and the activity of ethylene biosynthetic enzymes on the formation of spongy tissue in ‘Alphonso’ mango | J. E. Nagamani, K. S. Shivashankara and T. K. Roy |
| 300-304 | Effect of extraction parameters on curcumin yield from turmeric | D. S. Sogi, S. Sharma, D. P. S. Oberoi and I. A. Wani |
| 305-309 | Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties | O. Raji Abdul Ganiy, O. Falade Kolawole and W. Abimbolu Fadeke |
| 310-314 | Insecticidal activity of the root extract of Decalepis hamiltonii against stored-product insect pests and its application in grain protection | Y. Rajashekar, N. Gunasekaran and T. Shivanandappa |
| 315-319 | Studies on optimization of ripening techniques for banana | B. V. C. Mahajan, Tajender Kaur, M. I. S. Gill, H. S. Dhaliwal and B. S. Ghuman, et al. |
| 320-324 | Effect of ensiling and organic solvents treatment on proteolytic enzymes of layer chicken intestine | K. Rathina Raj and N. S. Mahendrakar |
| 325-329 | Detection of cyclodiene pesticide residues in buffalo meat and effect of cooking on residual level of endosulfan | M. Muthukumar, K. Sudhakar Reddy, C. Narendra Reddy, K. Kondal Reddy and A. Gopala Reddy, et al. |
| 330-334 | Preparation, storage stability and palatability of spent hen meal based pet food | P. Karthik, V. V. Kulkarni and K. Sivakumar |
| 335-338 | Drying behaviour of rapeseed under thin layer conditions | Raj Kumar, Surjeet Jain and M. K. Garg |
| 339-342 | Quality of rusks prepared by incorporation of concentrated whey | Jarita Mallik and Satish Kulkarni |
| 343-346 | Studies on moisture sorption isotherms for osmotically dehydrated papaya cubes and verification of selected models | S. K. Jain, R. C. Verma, G. P. Sharma and H. K. Jain |
| 347-350 | Effect of mechanical drying air conditions on quality of turmeric powder | Gursewak Singh, Sadhna Arora and Satish Kumar |
| 351-354 | Effect of 1-methylcyclopropene (1-MCP) on storage life and quality of pear fruits | B. V. C. Mahajan, K. Singh and W. S. Dhillon |
| 355-357 | Textural profile analysis of paneer dried with low pressure superheated steam | Shivmurti Shrivastav and B. K. Kumbhar |
| 358-363 | Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage | S. Sureshkumar, A. Kalaikannan, K. Dushyanthan and V. Venkataramanujam |
| 365-371 | Utilization of pomace from apple processing industries: a review | Rachana Shalini and D. K. Gupta |
| 372-379 | Retort pouch processing of Chettinad style goat meat curry — a heritage meat product | V. Rajkumar, K. Dushyanthan and Arun K. Das |
| 380-386 | Preparation of osmotic dehydrated ripe banana slices | U. D. Chavan, A. E. Prabhukhanolkar and V. D. Pawar |
| 387-393 | Influence of natural coagulants on isoflavones and antioxidant activity of tofu | C. R. Rekha and G. Vijayalakshmi |
| 394-400 | Lipid classes and fatty acid profile of selected Indian fresh water fishes | H. C. Swapna, Amit Kumar Rai, N. Bhaskar and N. M. Sachindra |
| 401-407 | Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice | G. Jeyasekaran, R. Jeya Shakila, D. Sukumar, P. Ganesan and R. Anandaraj |
| 408-413 | Analysis of multiple sweeteners and their degradation products in lassi by HPLC and HPTLC plates | V. George, S. Arora, B. K. Wadhwa and A. K. Singh |
| 414-419 | Effect of processing paddy on digestibility of rice starch by in vitro studies | M. Chitra, Vasudeva Singh and S. Z. Ali |
| 420-425 | Effect of pasteurization of shell egg on its quality characteristics under ambient storage | E. Shenga, R. P. Singh and A. S. Yadav |
| 426-431 | Finger millet (Eleusine coracana) — an economically viable source for antihypercholesterolemic metabolites production by Monascus purpureus | V. Venkateswaran and G. Vijayalakshmi |
| 432-436 | Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein | S. S. Dey and K. C. Dora |
| 437-441 | Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area | Kalpana Rayaguru, Md K. Khan and N. R. Sahoo |
| 442-445 | Studies on dehydration of figs using different sugar syrup treatments | P. M. Naikwadi, U. D. Chavan, V. D. Pawar and R. Amarowicz |
| 446-449 | Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 1. Ber fruits | Sanjay Singh, A. K. Singh, H. K. Joshi, K. Lata and B. G. Bagle, et al. |
| 450-453 | Effect of zero energy cool chamber and post-harvest treatments on shelf-life of fruits under semi-arid environment of Western India. Part 2. Indian gooseberry fruits | Sanjay Singh, A. K. Singh, H. K. Joshi, B. G. Bagle and T. A. More |
| 454-457 | Quality of fried broiler chicken leg muscles stored at different temperatures | M. C. Pandey, Mallika Manral, K. A. Srihari, K. Jayathilakan and K. Radhakrishna, et al. |
| 458-460 | Citric acid production by Aspergillus niger van. Tieghem MTCC 281 using waste apple pomace as a substrate | Dinesh Kumar, Rachna Verma and T. C. Bhalla |
| 461-464 | Effect of pre-storage heat treatment on enzymological changes in peach | Parshant Bakshi and F. A. Masoodi |
| 465-467 | Evaluation of certain food additives. Sixty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO Technical Report Series No. 952. 2009. World Health Organization. Geneva, pages 208 | Prakash Jamuna |
| 469-475 | Enzymatic synthesis of cholecalciferol glycosides using β-glucosidase from sweet almond | Balaraman Manohar and Soundar Divakar |
| 476-481 | Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert | Metin Guldas, Arzu Akpinar Bayizit, Tulay Ozcan Yilsay and Lutfiye Yilmaz |
| 482-487 | Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max) | Dipika Agrahar-Murugkar and Krishna Jha |
| 488-495 | Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars | Kolawole Olumuyiwa Falade and Olaniyi O. Oyedele |
| 496-500 | Constitutive production of extracellular glucose isomerase by an osmophillic Aspergillus sp. under submerged conditions | Riyaz Zafar Sayyed, G. B. Shimpi and S. B. Chincholkar |
| 501-506 | Effect of pre-harvest calcium sprays on post-harvest life of winter guava (Psidium guajava L.) | Mandal Goutam, H. S. Dhaliwal and B. V. C. Mahajan |
| 507-518 | Kinetics of thermal softening of cassava tubers and rheological modeling of the starch | Moothandassery Sankarakutty Sajeev, J. Sreekumar, M. Unnikrishnan, S. N. Moorthy and S. Shanavas |
| 519-526 | Ripening of tomato (Solanum lycopersicum L.). Part I: 1-methylcyclopropene mediated delay at higher storage temperature | Vijay Paul, Rakesh Pandey and Girish Chand Srivastava |
| 527-533 | Ripening of tomato (Solanum lycopersicum L.). Part II: Regulation by its stem scar region | Vijay Paul, Rakesh Pandey and G. C. Srivastava |
| 534-540 | Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat | Chakrabarti Rupsankar |
| 541-548 | Effect of open air drying, LPG based drier and pretreatments on the quality of Indian gooseberry (aonla) | Pratibha Gudapaty, Srinivas Indavarapu, Girish R. Korwar, Arun Kumar Shankar and Ravi Kant V. Adake, et al. |
| 549-556 | Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods | Shivalingsarj Vijaykumar Desai and Mandyam Chakravarathy Varadaraj |
| 557-563 | Selection of starter cultures for idli batter fermentation and their effect on quality of idlis | J. Sridevi, Prakash M. Halami and S. V. N. Vijayendra |
| 564-570 | Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox) | Shyam Narayan Jha and R. Sharma |
| 571-573 | Quality of low fat pork sausage containing milk-co-precipitate | Naga Mallika Eswarapragada, P. Masthan Reddy and K. Prabhakar |
| 574-578 | Process standardization for rennet casein based Mozzarella cheese analogue | Rahul Shah, Atanu H. Jana, K. D. Aparnathi and P. S. Prajapati |
| 579-581 | Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods | Jasraj K. Deol and Kiran Bains |
| 582-585 | Evaluating sago as a functional ingredient in dietetic mango ice cream | Ashish S. Patel, Atanu H. Jana, Kishore D. Aparnathi and Suneeta V. Pinto |
| 587-597 | Hydrocolloids as thickening and gelling agents in food: a critical review | Dipjyoti Saha and Suvendu Bhattacharya |
| 598-605 | Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide | Suresh Kumar Tiruppur Venkatachallam, Hajimalang Pattekhan, Soundar Divakar and Udaya Sankar Kadimi |
| 606-612 | Optimization of extrusion conditions for defatted soy-rice blend extrudates | Sanjeev Kumar Garg and Daya S. Singh |
| 613-619 | Study of Mucor spp. in semi-hard cheese ripening | Na Zhang and Xin-Huai Zhao |
| 620-625 | Standardization of pre-treatments for the preparation of dried arils from wild pomegranate | N. S. Thakur, M. M. Bhat, Neerja Rana and V. K. Joshi |
| 626-631 | Drying of ‘Perlette’ grape under different physical treatment for raisin making | Abhay Kumar Thakur, V. K. Saharan and R. K. Gupta |
| 632-637 | Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro | Araya Ahromrit and Prabhat K. Nema |
| 638-643 | Development of ready-to-eat appetisers based on pepper and their quality evaluation | Dadasaheb D. Wadikar, C. Nanjappa, K. S. Premavalli and Amrinder Singh Bawa |
| 644-649 | A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties | G. Deepa, Vasudeva Singh and K. Akhilender Naidu |
| 650-655 | Antioxidative enzymatic profile of mushrooms stored at low temperature | Chhagan Lal Dama, Sunil Kumar, Brijesh K. Mishra, Kunj Bihari Shukla and Sudha Mathur, et al. |
| 656-661 | Amino acid composition of Lagenaria siceraria seed flour and protein fractions | Moriyike Esther Ogunbusola, Tayo Nathaniel Fagbemi and Oluwatooyin Faramade Osundahunsi |
| 662-667 | Effect of moisture content and residence time on dehulling of flaxseed | P. Barnwal, K. K. Singh, D. Mridula, R. Kumar and J. Rehal |
| 668-673 | Effect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leaves | Kalpana Rayaguru and Winny Routray |
| 674-677 | Roasting green coffee beans using spouted bed roaster: changes in physical characteristics | V. D. Nagaraju and Suvendu Bhattacharya |
| 678-681 | Nondestructive determination of curcuminoids from turmeric powder using FT-NIR | Sonal Tripathi, K. G. Patel and A. M. Bafna |
| 682-685 | Utilization of wild apricot kernel press cake for extraction of protein isolate | P. C. Sharma, B. M. K. S. Tilakratne and Anil Gupta |
| 686-689 | Post-harvest quality and shelf-life of tender coconut | M. Haseena, K. V. Kasturi Bai and Sugatha Padmanabhan |
| 690-692 | Screening for erucic acid and glucosinolate content in rapeseed-mustard seeds using near infrared reflectance spectroscopy | Satyanshu Kumar, Jitendra Singh Chauhan and Arvind Kumar |
| 693-696 | Effect of incorporation of chicken blood plasma on physico-chemical properties of cakes | R. M. Warhadpande, K. K. Dutta, J. D. Mahanta and M. Hazarika |
| 697-699 | Development and quality evaluation of aonla mouth freshner | Vishal Singh Barwal, Vivek Garg and Rakesh Sharma |
| 1-13 | A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS | Paramita Bhattacharjee, Suranjan Panigrahi, Dongqing Lin, Catherine M. Logue and Julie S. Sherwood, et al. |
| 14-25 | The effect of rice fibre fractions on the growth of co-cultures of probiotics | Warnakulasuriya Mary Ann Dipika Binosha Fernando, Steve Flint, Maggi Zou, Charles S. Brennan and Kamburawala K. D. S. Ranaweera, et al. |
| 26-35 | Quality of products containing defatted groundnut cake flour | Chitra Purohit and Peram Rajyalakshmi |
| 36-44 | Purification of alkaline protease from chicken intestine by aqueous two phase system of polyethylene glycol and sodium citrate | B. K. Sarangi, D. P. Pattanaik, K. Rathinaraj, N. M. Sachindra and M. C. Madhusudan, et al. |
| 45-52 | Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds | V. K. Prajapati, Prabhat K. Nema and S. S. Rathore |
| 53-60 | Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin | Qian Sun, Huixing Shen and Yongkang Luo |
| 61-68 | Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat | K. Narsaiah, Shyam N. Jha, Suresh K. Devatkal, Anjan Borah and Desh B. Singh, et al. |
| 69-75 | Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage | Jinjie Zhang, Zhenfeng Liu, Yaqin Hu, Zhongxiang Fang and Jianchu Chen, et al. |
| 76-82 | Development and storage study of reduced sugar soy containing compound chocolate | Alka Pandey and Gurmukh Singh |
| 83-89 | Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition | Servet Atayeter and Hüdayi Ercoşkun |
| 90-95 | Preparation, chemical composition and storage studies of quamachil (Pithecellobium dulce L.) aril powder | Galla Narsing Rao, Allani Nagender, Akula Satyanarayana and Dubasi Govardhana Rao |
| 96-101 | Development of restructured chicken block utilizing gizzard and its refrigerated storage stability | K. Sudheer, Prabhat Kumar Mandal, Chakradhar Das, Uttam Kumar Pal and H. T. SantoshKumar, et al. |
| 102-105 | Effect of blending and storage on quality characteristics of blended sand pear-apple juice beverage | Dev Raj, P. C. Sharma and Devina Vaidya |
| 106-109 | Evaluation of irradiation in foods using DNA Comet assay | Affaf Khawar, Ijaz Ahmad Bhatti, Q. M. Khan, A. I. Khan and M. R. Asi, et al. |
| 110-113 | Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions | G. Vanaja, Velitchka Gotcheva, Angel Angelov and Renu Agrawal |
| 114-119 | Microscopic detection of adulteration of Bengal gram (Cicer arietinum) flour with other legume flour based on the seed testa macrosclereids | Akshatha M. Dattatreya, Divyashree K. Nanjegowda and Prema Viswanath |
| 120-123 | Effect of MAP on microbiological quality of Mozzarella cheese stored in different packages at 7 ± 1 °C | Tanweer Alam and G. K. Goyal |
| 125-140 | Prospectus of cultured meat—advancing meat alternatives | Zuhaib Fayaz Bhat and Hina Fayaz |
| 141-149 | Functional and physicochemical properties of whole egg powder: effect of spray drying conditions | Mehmet Koç, Banu Koç, Gonca Susyal, Melike Sakin Yilmazer and Figen Kaymak Ertekin, et al. |
| 150-158 | Physico−chemical, respiratory and fungicide residue changes in wax coated mandarin fruit stored at chilling temperature with intermittent warming | Milind Shivratan Ladaniya |
| 159-166 | Effect of processing parameters on physico-chemical and culinary quality of dried carrot slices | Sarabjeet Kaur Sra, Kulwant Singh Sandhu and Preeti Ahluwalia |
| 167-174 | Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology | Subir Kumar Chakraborty, Baburao K. Kumbhar, Shalini Chakraborty and Pravesh Yadav |
| 175-182 | Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying | Mohammad I. Khan, M. R. Asha, K. K. Bhat and Sakina Khatoon |
| 183-189 | Osmo-air drying of aloe vera gel cubes | P. S. Pisalkar, N. K. Jain and S. K. Jain |
| 190-196 | Optimization of Rabadi-like fermented milk beverage using pearl millet | Hiral Modha and Dharam Pal |
| 197-203 | Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage | Sunil Pareek, Ravinder Paliwal and Subrata Mukherjee |
| 204-210 | A comparative study of kinetic and connectionist modeling for shelf-life prediction of Basundi mix | A. P. Ruhil, R. R. B. Singh, D. K. Jain, A. A. Patel and G. R. Patil |
| 211-217 | Optimization of process parameters for osmotic dehydration of papaya cubes | S. K. Jain, R. C. Verma, L. K. Murdia, H. K. Jain and G. P. Sharma |
| 218-224 | Design, development and performance evaluation of chapati press cum vermicelli extruder | M. N. Gurushree, C. R. Nandini, K. Pratheeksha, P. Prabhasankar and Gangadharappa Gundabhakthara Hosamane |
| 225-229 | Effect of calcium on cold storage and post-storage quality of peach | Navjot Gupta, Sukhjit Kaur Jawandha and Parmpal Singh Gill |
| 230-235 | Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology | L. Thippeswamy, B. V. Venkateshaiah and Sharanagouda B. Patil |
| 236-241 | Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread | Nurcan Degirmencioglu, Duygu Göcmen, Ayse Neslihan Inkaya, Emine Aydin and Metin Guldas, et al. |
| 242-245 | Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups | Harjeet S. Sehgal, Meenakshi Shahi, Gurpreet K. Sehgal and Sukhcharan S. Thind |
| 246-250 | Carbohydrate profile and starch digestibility of newly released high yielding moth bean (Phaselous aconitifolius Jacq.) varieties as affected by microwave heating and pressure cooking | Negi Anju, Pinky Boora and Neelam Khetarpaul |
| 251-259 | Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu) | I. A. Jideani and V. A. Jideani |
| 260-268 | High hydrostatic pressure technology in dairy processing: a review | Rekha Chawla, Girdhari Ramdass Patil and Ashish Kumar Singh |
| 269-273 | Effect of pasteurization temperature on quality of aonla juice during storage | Anup Kumar Bhattacherjee, D. K. Tandon, A. Dikshit and S. Kumar |
| 274-279 | Effect of storage conditions on microbiological and physicochemical quality of shea butter | Fernande Honfo, Kerstin Hell, Noël Akissoé, Ousmane Coulibaly and Pascal Fandohan, et al. |
| 280-284 | The properties and kinetics of enzymatic reaction in the process of the enzymatic extraction of fish oil | Junqing Qian, Hongyong Zhang and Qiyuan Liao |
| 285-289 | In vitro hypoglycemic effects of selected dietary fiber sources | Faiyaz Ahmed, Sudha Sairam and Asna Urooj |
| 290-295 | Development of polyhouse type solar dryer for Kashmir valley | Navin Chandra Shahi, Junaid N. Khan, Umesh C. Lohani, Anupama Singh and Anil Kumar |
| 296-304 | Effect of cation exchange resin treatment and addition on sugar as anti-caking agent on retention of nutritional and sensory quality of lemon juice powder during storage | Satish K. Sharma, B. B. L. Kaushal and P. C. Sharma |
| 305-311 | Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions | Karina Rossini, Caciano P. Z. Noreña and Adriano Brandelli |
| 312-318 | Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage | Ali Sabır, Ferhan K. Sabır and Zeki Kara |
| 319-324 | Effect of modified atmosphere packaging on quality and shelf life of ‘Robusta’ banana (Musa sp.) stored at low temperature | V. B. Kudachikar, S. G. Kulkarni and M. N. Keshava Prakash |
| 325-328 | Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean | Dipika Agrahar-Murugkar and Krishna Jha |
| 329-334 | Accelerated fermentation of ‘idli’ batter using soy residue okara | C. R. Rekha and G. Vijayalakshmi |
| 335-343 | Sorption isotherm characteristics of aonla flakes | Md. Shafiq Alam and Amarjit Singh |
| 344-348 | Spreadsheet aided fuzzy model for prediction of chapati making quality | Gundabhakthara Hosamane Gangadharappa and P. Prabhasankar |
| 349-356 | Solid state fermentation production of chitin deacetylase by Colletotrichum lindemuthianum ATCC 56676 using different substrates | P. V. Suresh, N. M. Sachindra and N. Bhaskar |
| 357-365 | Biochemical, microbiological and physiological changes in Jamun (Syzyium cumini L.) kept for long term storage under modified atmosphere packaging | Deepak Raj Rai, Sonia Chadha, Maninder P. Kaur, Pranita Jaiswal and Ramabhau T. Patil |
| 366-370 | Effects of temperature and solvent on antioxidant properties of curry leaf (Murraya koenigii L.) | Indu Sasidharan and A. Nirmala Menon |
| 371-377 | Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems | Hefnawy Taha Mansour Hefnawy and Mohamed Fawzy Ramadan |
| 378-381 | Evaluation of coloring efficacy of lac dye in comminuted meat product | Divya, R. P. Singh, B. Baboo and K. M. Prasad |
| 382-385 | The effect of consecutive steps of refining on squalene content of vegetable oils | Cevdet Nergiz and Deniz Çelikkale |
| 387-411 | Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review | Shyam Narayan Jha, K. Narsaiah, A. L. Basediya, Rajiv Sharma and Pranita Jaiswal, et al. |
| 412-422 | Genesis and development of DPPH method of antioxidant assay | Sagar B. Kedare and R. P. Singh |
| 423-431 | Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments | Özlem İnan, Derya Arslan, Şakir Taşdemir and Mehmet Musa Özcan |
| 432-439 | Performance evaluation of a double drum dryer for potato flake production | R. H. Kakade, H. Das and Shaukat Ali |
| 440-446 | Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols | P. V. Sujith Kumar, Shabana Basheer, R. Ravi and M. S. Thakur |
| 447-453 | Milk powder induced lipid peroxidation reduction using Ku Ding tea (Lactuca taiwaniana Maxim) in rats | W. J. Xiao, X. F. Han, Z. L. Tan, S. X. Tang and Z. H. Gong, et al. |
| 454-459 | Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves | Charles C. Ariahu, Diana K. Abashi and Chiemela Enyinnaya Chinma |
| 460-465 | Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources | Manmeet Kaur, D. P. S. Oberoi, D. S. Sogi and Balmeet Singh Gill |
| 466-471 | Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C) | K. V. Kumudavally, Aisha Tabassum, K. Radhakrishna and A. S. Bawa |
| 472-477 | The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage | Suresh K. Devatkal, K. Narsaiah and Anjan Borah |
| 478-483 | Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product | Sudha Sairam, A. G. Gopala Krishna and Asna Urooj |
| 484-488 | Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims) | Kundan Kishore, K. A. Pathak, Rohit Shukla and Rinku Bharali |
| 489-493 | Rheological behaviors of doughs reconstituted from wheat gluten and starch | Yanyan Yang, Yihu Song and Qiang Zheng |
| 494-497 | Effect of designer diets on egg yolk composition of ‘White Leghorn’ hens | T. Sujatha and D. Narahari |
| 498-501 | Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer | S. Siva Kumar, S. Balasubramanian, A. K. Biswas, M. K. Chatli and S. K. Devatkal, et al. |
| 502-505 | Development and quality evaluation of honey based carrot candy | Anisa Musarath Durrani, P. K. Srivastava and Sangeeta Verma |
| 506-509 | Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food | A. Roy, B. Moktan and P. K. Sarkar |
| 510-514 | Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends | Krishan Datt Sharma, Kathrin Stähler, Bronwen Smith and Laurie Melton |
| 515-519 | Inhibition effect of belzalkonium chloride treatment on growth of common food contaminating fungal species | Pervin Basaran |
| 520-524 | Retention of carotenoids in orange-fleshed sweet potato during processing | B. Vimala, Bala Nambisan and Binu Hariprakash |
| 525-533 | Processing, food applications and safety of aloe vera products: a review | Kulveer Singh Ahlawat and Bhupender Singh Khatkar |
| 534-541 | Trans fats—sources, health risks and alternative approach - A review | Vandana Dhaka, Neelam Gulia, Kulveer Singh Ahlawat and Bhupender Singh Khatkar |
| 542-550 | Prediction of carrot cubes drying kinetics during fluidized bed drying by artificial neural network | Tayyeb Nazghelichi, Mohammad Hossein Kianmehr and Mortaza Aghbashlo |
| 551-559 | Effect of variety and moisture content on some engineering properties of paddy rice | Abdul-Rasaq A. Adebowale, Lateef O. Sanni, Hameed O. Owo and Olayinka R. Karim |
| 560-568 | Efficacy of xylanase purified from Aspergillus niger DFR-5 alone and in combination with pectinase and cellulase to improve yield and clarity of pineapple juice | Ajay Pal and Farhath Khanum |
| 569-576 | Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies | Diana June Frost, Koushik Adhikari and Douglas S. Lewis |
| 577-583 | Drying kinetics and ANN modeling of paneer at low pressure superheated steam | Shivmurti Shrivastav and B. K. Kumbhar |
| 584-590 | Antioxidant properties of some lichen species | Marijana Kosanić, Branislav Ranković and Jelena Vukojević |
| 591-597 | Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage | Il-Suk Kim, Sang-Keun Jin, Prabhat Kumar Mandal and Suk-Nam Kang |
| 598-603 | Phytase activity in brown rice during steeping and sprouting | Keqin Ou, Yongqiang Cheng, Ying Xing, Li Lin and Robert Nout, et al. |
| 604-609 | Thermodynamic models for water sorption by garlic | Sadhna Arora, Sajeev Rattan Sharma and Satish Kumar |
| 610-615 | Preparation of idli batter, its properties and nutritional improvement during fermentation | Debasree Ghosh and Parimal Chattopadhyay |
| 616-621 | Effects of Mesembrrybryanthemum forsskalei Hochst seeds in lowering glucose/lipid profile in streptozotocin-induced diabetic rats | Nora A. Al Faris, Zeid A. Al Othman and Dilshad Ahmad |
| 622-627 | Processing and storage of Indian cereal and cereal products alters its resistant starch content | Ruchi H. Vaidya and Mini K. Sheth |
| 628-634 | Effects of harvesting methods on physicochemical and microbial qualities of honey | Grace Oluwakemi Babarinde, Samuel Adelani Babarinde, Dorcas Olufunmibi Adegbola and Sinmilolu I. Ajayeoba |
| 635-639 | Isolation and extraction of antimicrobial substances against oral bacteria from lemon peel | Yoshiaki Miyake and Masanori Hiramitsu |
| 640-643 | Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans | Maria Leticia Estevinho, Sílvia Esteves Afonso and Xesús Feás |
| 645-660 | Paneer production: A review | Shahnawaz Umer Khan and Mohammad Ashraf Pal |
| 661-667 | Germinated brown rice as a value added rice product: A review | Swati Bhauso Patil and Md. Khalid Khan |
| 668-676 | Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack | Gholam Reza Shaviklo, Adalheidur Olafsdottir, Kolbrun Sveinsdottir, Gudjon Thorkelsson and Fereidoon Rafipour |
| 677-684 | Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.) | Shima Yousefi, Zahra Emam-Djomeh and S. M. Mousavi |
| 685-691 | Validation of drying models and rehydration characteristics of betel (Piper betel L.) leaves | S. Balasubramanian, R. Sharma, R. K. Gupta and R. T. Patil |
| 692-698 | Hypocholesterolemic effects of Auricularia auricula ethanol extract in ICR mice fed a cholesterol-enriched diet | Gang Chen, Yang-Chao Luo, Bao-Ping Ji, Bo Li and Wei Su, et al. |
| 699-705 | Suitability of chitosan as cryoprotectant on croaker fish (Johnius gangeticus) surimi during frozen storage | Satya Sadhan Dey and Krushna Chandra Dora |
| 706-711 | Nutritional evaluation of popped and malted indigenous millet of Assam | Manisha Choudhury, Pranati Das and Basanti Baroova |
| 712-717 | Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma) | Amudha Senthil, B. S. Mamatha, Prema Vishwanath, K. K. Bhat and G. A. Ravishankar |
| 718-723 | Application of DNA comet assay for detection of radiation treatment of grams and pulses | Hasan M. Khan, Ashfaq A. Khan and Sanaullah Khan |
| 724-729 | Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum) | Marshall Arebojie Azeke, Samuel Jacob Egielewa, Mary Ugunushe Eigbogbo and Inegbenose Godwin Ihimire |
| 730-734 | Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’ | Shyamrao Gururao Kulkarni, V. B. Kudachikar and M. N. Keshava Prakash |
| 735-739 | Influence of processing on total and extractable mineral content of products prepared from potato flour | Poonam Lakra and Salil Sehgal |
| 740-744 | Influence of stabilizers on quality of sandesh from buffalo milk | M. K. Sanyal, S. C. Pal, S. K. Gangopadhyay, S. K. Dutta and D. Ganguli, et al. |
| 745-749 | Preparation and quality evaluation of peanut chikki incorporated with flaxseeds | Chetana R and Yella Reddy Sunkireddy |
| 750-754 | Quality of diversified value addition from some minor fruits | Ivi Chakraborty, A. K. Chaurasiya and J. Saha |
| 755-758 | Production of tea vinegar by batch and semicontinuous fermentation | Pardeep Kaur, G. S. Kocher and R. P. Phutela |
| 759-762 | Effects of incorporation of ground mustard on quality attributes of chicken nuggets | Devendra Kumar and V. K. Tanwar |
| 763-768 | Response of different maturity stages of sapota (Manilkara achras Mill.) cv. Kallipatti to in-package ethylene absorbent | Wangdup Bhutia, R. K. Pal, Sangita Sen and S. K. Jha |
| 769-772 | Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake | Bhagwan K. Sakhale, Jyosna B. Badgujar, Vitthalrao D. Pawar and Suryabhan L. Sananse |