உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

The New Combined Soy Beverage for Elderly People: the Technology Process and the Use

• Marina V. Palagina, Natalia G. Plekhova, Evgeniya S. Fishchenko, Elena I. Cherevach and Larisa A. Tekutyeva

ஆய்வுக் கட்டுரை

Effect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)

• Ahluwalia Shilpi and Kumar P

ஆய்வுக் கட்டுரை

Microbial Studies of Prepared Curries Stored in Tin Free Steel Cans

• Pushparajan N, Varadharajan D and Soundarapandian P

ஆய்வுக் கட்டுரை

Characteristics of Okra under Different Process Pretreatments and Different Drying Conditions

• Adesoji Matthew Olaniyan and Bamidele David Omoleyomi

ஆய்வுக் கட்டுரை

Membrane Damage and Viability Loss of E. coli O157:H7 and Salmonella spp in Apple Juice Treated with High Hydrostatic Pressure and Thermal Death Time Disks

• Dike O. Ukuku, Kazutaka Yamamoto, Md L. Bari, Sudarsan Mukhopadhaya, Vijay Juneja and Shinishi Kawamoto

ஆய்வுக் கட்டுரை

Development and Characterization of Antimicrobial Packaging Films

• Zinash Assefa and Shimelis Admassu

ஆய்வுக் கட்டுரை

Evaluation of Microbial Load of Beef of Arsi Cattle in Adama Town, Oromia, Ethiopia

• Arse Gebeyehu, Mohammed Yousuf and Ameha Sebsibe

ஆய்வுக் கட்டுரை

Effect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves

• Sahar M Kamel

ஆய்வுக் கட்டுரை

Development and Storage Studies of Therapeutic Ready to Serve (RTS)Made from Blend of Aloe vera, Aonla and Ginger Juice

• Sasi Kumar R, Ramesh C Ray, Prodyut Kumar Paul and Suresh CP