•  Annals 2021, vol. 22, ISSUE 1                                     Top

Summary


SECTION I. FOOD ENGINEERING



COST EFFECTIVE PROCESS DEVELOPMENT OF LOW GLYCEMIC INDEX FOR RICE PRODUCT
Ragini Upadhyay, Snehal Kadam, Sachin Sonawane, Pravin Bhushette, Ashish Dabadea


NUTRITIONAL ENHANCEMENT OF VEGAN BISCUITS USING MORINGA AND FINGER MILLET
Snehal Hule, Priya Landge, Subhashini Maharana


INFLUENCE OF DIFFERENT TYPES OF MODIFIED ATMOSPHERE PACKAGING ON PHYSICOCHEMICAL PROPERTIES OF COLD-SMOKED SALMON CURED WITH SODIUM AND POTASSIUM CHLORIDE
Irina KoscelkovskienÄ—, Inga PupelienÄ—


SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE


IMPACT OF VARIOUS CULTURAL PARAMETERS FOR EXTRACELLULAR PECTINASE PRODUCTION BY SOME FUSARIUM OXYSPORUM ISOLATES IN SURFACE BATCH BROTH FERMENTATION
Pinki Tikadar, Bejoysekhar Datta


INVERTASE PRODUCTION BY SPORES OF ASPERGILLUS NIGER IN SUBMERGED FERMENTATION
Ogbonnaya Nwokoro, Esther A. Mbah


A COMPREHENSIVE EVALUATION OF PECTINASE, PECTINMETHYLESTERASE AND PECTOLYASE ACTIVITY
Karishma Rajbhar, Himanshu Dawda, Usha Mukundan


PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL FERMENTED FOOD “MALEDA” OF NORTHERN INDIAN STATE
Tanvi Dogra, Rahul Mehra, Harish Kumar, Meenu Thakur


MICROBIAL PROTEIN PRODUCTION BY Pseudomonas aeruginosa USING SAWDUST SUBSTRATE IN SUBMERGED FERMENTATION
Ogbonnaya Nwokoro


SECTION III. FOOD QUALITY AND SAFETY


QUANTIFICATION OF AFLATOXINS IN STORED MAIZE GRAINS FROM MUSANZE DISTRICT OF RWANDA FOR BIOSAFETY AND FOOD QUALITY ASSURANCE
Francis Dominicus Nzabuheraheza, Anathalie Niyigena Nyiramugwera


LOW GLYCEMIC INDEX SIMULATED FLOUR FORMULATION FROM RETROGRADED FOX NUT (Euryale ferox) STARCH
Udit Gupta, Sachin Sonawane, Pravin Bhushette, Ashish Dabadea


SECTION IV. FOOD ANALYSIS


ANTIOXIDANT EXTRACTION FROM SPIRULINA PLATENSIS MICROALGAE BY ULTRASONIC-ASSISTED EXTRACTION (UAE) TECHNOLOGY
Smriti Kana Pyne, Paramita Bhattacharjee, Prem Prakash Srivastav


PROXIMATE COMPOSITION, MINERAL CONTENT, FATTY ACID PROFILE AND FT-IR FUNCTIONAL GROUP ANALYSIS OF PHARAOH CUTTLEFISH SEPIA PHARAONIS FROM PUDUCHERRY COASTAL WATERS, INDIA
Jayakumar Kavipriya, Vaithilingam Ravitchandirane


ENDOGENOUS YEASTS QUANTITY EFFECT ON BREAD QUALITY DURING THE PROCESS OF BREAD MAKING
Roxana Margarit


SECTION VI. ENVIRONMENTAL ENGINEERING


ASSESSMENT OF LEAF CHLOROPHYLL CONTENT IN PARTS OF THAR DESERT USING REMOTE SENSING TECHNIQUE
Suraj Kumar Singh, Niyamotulla Mondal, A. K. Bera, Manish Kumar Verma, Shruti Kanga


SECTION VII. RELATED SUBJECTS


DIETARY PERSPECTIVE AND RETROSPECTIVE OF THE SELECTED ADULTS IN COIMBATORE CITY, TAMILNADU
R.Radha, J.Jenita Lusia Mary


SUSTAINABLE URBAN DEVELOPMENT IMPLICATIONS OF FOOD VENDORING IN CALABAR, SOUTH-SOUTH NIGERIA
Inah Eteng Okon


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