Food Science and Nutrition

All Items

• Aloes: a journey from traditional herb to modern panacea

  Sudesh Kumar Banyal, Lal Bahadur

  1055-1062

• Blending of edible oils with Pomegranate seed oil- An approach to improve the quality by incorporating ω-5 fatty acid

  Dr Aruna Pamisetty, Dr R P Singh

  594-603

• Controlled germination for cooking quality and nutritional enhancement of underutilised little millets

  Neeharika B, Jessie Suneetha W

  305-315

• Determination of phenolic profile of Gemlik olive cultivar

  Dr Esra Yildiz, Dr Vildan Uylaser

  604-610

• Diversity of wild mushrooms and ethnomycological studies in Mizoram WILD MUSHROOMS OF MIZORAM

  Jeetendra Kumar Soni, Lalramhlimi Bawitlung, Lalhruaitluangi Sailo, Sunil Kumar Sunani, Lungmuana, Shakuntala Ingudum, Sunil Doley

  831-842

• Effects of eating habits and foods on physical working capacity and interest level in agricultural activities of tribal farmers DIMINISHING PHYSICAL WORKING CAPACITY OF TRIBALS

  Raju Lal Bhardwaj, Latika Vyas, Aabha Parashar

  1033-1043

• Estimation of phytochemical constituents and antioxidant potential of underutilized ethnobotanically important wild edible fruits of Manipur

  Mayanglambam Bidyalakshmi Devi, Ashalata Devi

  478-488

• Evaluation of safety aspects, in vitro probiotic potential and anti-inflammatory activity of Lactobacilli isolated from Meghalayan traditional fermented rice beverage

  Mital R. Kathiriya, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Yogesh Vekariya, Subrota Hati

  787-798

• Exploring ethnic foodscape in food desert: the case of Kolasib, Northeast India

  Dr K P Chaudhary, Dr Michelle C Lallawmkimi, Dr Carolyn Zothansiami, Dr P Adhiguru, Dr P K Singh, Dr D K Pandey

  92-98

• Exploring the role of diverse underutilized nutri-crops on food and nutritional security of ethnic communities in Eastern Himalaya

  Sujit Sarkar, V. Sangeetha, Natasha Gurung, G.S.Mahra, Satya Priya, Lenin Venu, Pratibha Joshi, Dwijendra Barman, Premlata singh

  137-145

• Food manifested communication of traditional knowledge among tribal women in Tamil Nadu

  Dr Nagarathinam S, Dr Kinkini D M, Dr Paramanantham N, Dr Prasanth R S, Dr Ravuther Meera Ravuther A

  199-205

• Food manifested communication of traditional knowledge among tribal women in Tamil Nadu

  Nagarathinam S, Kinkini D M, Paramanantham N, Prasanth R S, Ravuther Meera Ravuther A

  391-397

• In vitro starch digestibility and in vivo glucose response of minor tuber-based vermicelli & upma

  Dr Mounika Patiballa, Dr Pushpa Bharati, Dr Uma N Kulkarni

  108-114

• Investigation of the effects of changes in formulation and cooking times on the quality parameters in the production of goji berry leather

  Dr R Talay Maraş, Dr U Erdoğan

  815-823

• Knowledge and consumption of traditional probiotics and prebiotics among adults in India

  Arshia Shireen; Mitravinda Savanur

  574-582

• Maesa benghalensis: Unlocking the hidden nutritional treasures and medicinal potential of an underutilized wild vegetable from Manipur, India M. BENGHALENSIS: A POTENT WILD EDIBLE PLANT

  Ashiho Asosii Mao, Tapan Seal, Gopal Krishna

  1123-1134

• Nutritional composition, antioxidant activity, minerals and anti-nutritional factors of indigenous leafy vegetables of eastern India

  Anuradha Srivastava, Rabi Sankar Pan, Sushanta Kumar Naik, Arun Kumar Singh, Bhagwati Prasad Bhatt

  336-345

• Optimization of the basic formulation of traditional molasses cream using D-optimal mixture design based on textural characteristics

  Dr Ş Çelik, Dr N Ünver, Dr D Kazan

  350-358

• Preparation and characterization of syrup from native dried date (Phoenix dactylifera L., variety Mech-Degla) fruits

  Dr H Messaid, Dr A Benchenouf, Dr Kh Bentalha, Dr S Benamara

  359-364

• Processing technologies of various ethnic fish products consumed in Asian countries: a review

  Kapil Deb Nath, Deepayan Roy, Sankar Chandra Deka

  324-335

• Rice cakes of North-East region of India: A systematic review

  Dr B Basaiawmoit, Dr B K Mishra, Dr S Hati

  99-107

• Screening of lupeol, mangiferin and β-carotene contents in pulp of mango (Mangifera indica L.) varieties at edible ripe stage

  Dr A K Bhattacharjee, Dr A Dikshit, Dr B M Muralidhara, Dr G L Veena, Dr S Rajan

  824-831

• Suitability of barnyard millet (Echinochloa frumentacea) for development of low glycemic index and hypolipidemic pizza base

  Dr R Shrestha, Dr S Srivastava, Dr P Tangariya

  146-153

• The effect of Nigella sativa on serum levels of insulin-like growth factor and its binding proteins in postmenopausal women with low bone density: A triple-blind randomized controlled trial

  Dr Abdolalipour S, Dr Iranshahi A M, Dr Amirpour M, Dr Farshbaf-Khalili A

  805-814

• Traditional fermented rice beverage enriched with zinc, calcium and iron

  Dr S Pandey, Dr V Viswanathan

  115-121

• Traditional processing methods for quality enhancement of indigenous basil seeds and formulation of functional flours

  Dr Neeharika B, Dr Vijayalaxmi K G , Dr Shamshad Begum S

  798-804

• Utilization of sweet potato solids for value-addition to chocolate ice cream

  Atanu Jana, Panchal Chirag H, Mehta Bhavbhuti M

  362-371