உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Review on Recent Advances in Value Addition of Jaggery based Products

• Nath A, Dutta D, Pawan Kumar and Singh JP

ஆய்வுக் கட்டுரை

A New Example of Nanotechnology Applied to Minimally Processed Fruit: The Case of Fresh-Cut Melon

• Alessandra Danza, Amalia Conte, Marcella Mastromatteo and Matteo Alessandro Del Nobile

ஆய்வுக் கட்டுரை

Preservation of Ready to Serve Blended Carrot and Kinnow (Mandarin) Drink by Ginger Extract

• Naeem Ullah, Ihsan Mabood Qazi, Shaista Masroor, Iftikhar Ali, Abbas Khan, Majid Khan and Afsheena Gillani

ஆய்வுக் கட்டுரை

Xylanase Production by Bacillus subtilis Using Carbon Source of Inexpensive Agricultural Wastes in Two Different Approaches of Submerged Fermentation (SmF) and Solid State Fermentation (SsF)

• Hooi Ling Ho

ஆய்வுக் கட்டுரை

Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage as Influenced by Incorporation of Carrot Powder during Refrigerated Storage

• Irfan Khan and Saghir Ahmad

ஆய்வுக் கட்டுரை

Identification and Natural Control of Mite in Ras Cheese

• Dawood SAA and Ali FS

கட்டுரையை பரிசீலி

Malnutrition: Causes and Strategies

• Kaiser Younis, Saghir Ahmad and Abdolghafour Badpa

கட்டுரையை பரிசீலி

Health Benefits and Application of Prebiotics in Foods

• Younis K, Ahmad S and Jahan K

ஆய்வுக் கட்டுரை

Use of Nisin- Producing Starter Cultures of Lactococcus lactis subsp. lactis on Cereal Based- Matrix to Optimize Preservative Factors over Fish Fermentation at 30°C Typical to Senegal

• Diop MB, Destain J, Alvrez VB, Kone MA and Thonart P