உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Macro and Micro Nutrient Composition of Some Indigenous Green Leafy Vegetables in South-East Zone Nigeria

• Otitoju GTO, Ene-Obong HN and Otitoju O

ஆய்வுக் கட்டுரை

Nutraceutical Properties of the Green Tea Polyphenols

• Mudasir Ahmad, Waqas N Baba, Umar Shah, Asir Gani, Adil Gani and Masoodi FA

ஆய்வுக் கட்டுரை

Studies on Effect of Storage on Quality of Minimally Processed Babycorn

• Sushant Mehan and Darkwa AA

ஆய்வுக் கட்டுரை

Analysis of Traditional Food Additive Kolakhar for its Physico-Chemical Parameters and Antimicrobial Activity

• Mudiar Rinky Hemanta, Varsha Kelkar Mane and Ashok Bhagwat

ஆய்வுக் கட்டுரை

Microscopic and Chemical Characterization of Flour of Fruits: An Alternative Source for Supplemental Feeding

• Ana Maria Pinto dos Santos, Rosemary Duarte Sales Carvalho, Ademir Evangelista do Vale, Jeane Santos Lima, Ivanice Ferreira Santos, Uenderson Araujo Barbosa, Hilda Costa dos Santos, Clarissa Duarte Sales Carvalho and Margareth da Silva Ribeiro

ஆய்வுக் கட்டுரை

Injury and Viability Loss of Escherichia coli O157:H7, Salmonella, Listeria Monocytogenes and Aerobic Mesophilic Bacteria in Apple Juice and Cider Amended with Nisin-Edta

• Dike O Ukuku, David J Geveke, Sudarsan Mukhopadhyay, Modesto Olanya and Vijay Juneja

ஆய்வுக் கட்டுரை

Comparative Study of Ripe and Unripe Banana Flour during Storage

• Singham Pragati, Genitha I and Kumar Ravish

ஆய்வுக் கட்டுரை

Potential Virulence of Klebsiella Isolated from Enteral DietsVirulence of Klebsiella and Enteral Diets

• Simone Cardoso Lisboa Pereira and Maria Cristina Danta Vanetti

ஆய்வுக் கட்டுரை

Comparative Characterization of Foxtail Millet, Physico-Chemical Approach for its Suitability to Celiacs

• Ajay Singh and Bahadur S Hathan