RECENT TRENDS IN COLD PASTEURIZATION OF FRUIT JUICES USING PULSED ELECTRIC FIELDS: A REVIEW
Henock Woldemichael Woldemariam, Shimelis Admassu Emire

SHRINKAGE PHENOMENON IN CHERRIES DURING OSMOTIC DEHYDRATION
Mariela Maldonado, Juan González Pacheco

MATHEMATICAL MODELLING OF DRYING KINETICS OF CORIANDER LEAVES (CORIANDRUM SATIVUM L.) USING A CONVECTIVE DRYER
Olabinjo Oyebola Odunayo, Asamu Augustine Ifeoluwaposimi, Filani Iyanuoluwa Olasunkanmi

UNIT RATIO PROFILE AND ENZYME KINETICS STUDY FOR MAXIMUM YIELD OF MALTODEXTRIN FROM BROKEN PARBOILED RICE
Saikat Mazumder, Animesh Naskar, Shailesh Rai, Debkumar Paul, Sudipta Das

NUTRITIONAL VALUE OF PRODUCT AND ITS ENRICHMENT USING SUPER SEEDS (PUMPKIN SEEDS, CHIA SEEDS, SUNFLOWER SEEDS AND ALMOND) IN APPLICATION OF READY TO EAT UPMA
Mansi Mandal, Sunita Mishra

SENSORIAL ASSESSMENT OF DOUGH FROM COMPOSITE FLOURS BLENDED WITH CASSAVA AND AFRICAN OIL PALM HEART AT DIFFERENT LEVELS OF HYDRATION
Nestor Aboa, Gbocho Serge Elvis Ekissi, Nadège Sophie Gnangui, Jean Tia Gonnety, Patrice Lucien Kouamé

EFFECT OF USING SOME EXTRACTION COADJUVANTS ON EXTRACTION YIELD AND QUALITY OF OLIVE OIL EXTRACTED FROM SOME EGYPTIAN OLIVE CULTIVARS
Muhammad Elsayed Elsorady

EFFECT OF STORAGE PERIOD AND PACKAGING MATERIALS ON TEXTURAL, PHENOLIC, ANTIOXIDANT PROPERTIES OF COOKIES MADE FROM RAW AND GERMINATED MINOR MILLET BLENDS FLOUR
Seema Sharma, Charanjit S Riar

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE

DIVERSITY OF SACCHAROMYCES CEREVISIAE YEASTS ASSOCIATED TO SORGHUM BEER AND PALM WINES REVEALED BY INTERDELTA SEQUENCE TYPING
Clémentine A. Kouakou-Kouamé, Charles Y. Tra Bi, Florent K. N’guessan, Jacques Noémie, Serge Casaregola, Marcellin K. Djè, Didier Montet

SECTION III. FOOD QUALITY AND SAFETY

COMBINING LACTIC ACID AND SODIUM LAURYL SULFATE AS A POST-LETHALITY DIPPING SOLUTION AGAINST LISTERIA MONOCYTOGENES ON FRANKFURTERS FORMULATED WITH OR WITHOUT SODIUM LACTATE AND STORED VACUUM-PACKAGED AT 4 ºC
Aubrey Mendonca, Aura Daraba, Oleksandr Byelashov, Joseph Sebranek, Joseph Cordray

ANALYSIS OF POTASSIUM BROMATE IN BREAD SAMPLES OF JAIPUR CITY, INDIA
Rana Rashmi Singh, Mehtani Payal, Sharma Charu, Bhatnagar Pradeep

COMPARISON OF THE NUTRITIVE VALUE OF EVA F1 HYBRID TOMATO FRUIT WITH COMMERCIAL TOMATO PASTES
Oluwatoyin A. Adeyemo-Salami, Gbemisola T. Oyedele, Boluwatife O. Oyekan, Yusuf O. Kareem

MICROBIOLOGICAL SAFETY AND TOXIC ELEMENT CONTAMINANTS IN BIVALVE SHELLFISH FROM INTERTIDAL MUDFLATS OF IKO ESTUARY, NIGER DELTA, NIGERIA
Sunday Peter Ukwo, Ofonmbuk Ime Obot

ASSESMENT OF MICROBIOLOGICAL QUALITY OF YOGURT PRODUCED IN BAMENDA FROM DAY OF PRODUCTION TO END OF SHELFLIFE
Gangue Tiburce, Tata Tatiana Munghang, Muluh Ndzingu, Ndifon Ammell Ghawel, Nain Caroline Waingeh , Njoya M. Amadou, Lendzemo Venasius

BACTERIOLOGICAL AND MYCOLOGICAL QUALITY ASSESSMENT OF SELECTED BRANDS OF YOGHURT SOLD WITHIN KADUNA METROPOLIS
Mohammed Sani Sambo Datsugwai, Aliyu Saddiya Gaga

COMPARATIVE STUDY OF THE BACTERIAL FLORA OF MILK OBTAINED BY MANUAL AND MECHANICAL MILKING IN THE REGION OF OUM EL BOUAGHI
Rabehi Sabrina, Mamache Bakir, Bouras Insaf, Guebli Houria

ATOMIC ABSORPTION INVESTIGATION OF HEAVY METALS CONTENT IN PLASTIC, PAPER AND BOARD FOOD CONTACT MATERIALS PRODUCED IN ROMANIA
Ungureanu Elena, Mustățea Gabriel

SECTION IV. FOOD ANALYSIS

FATTY ACID PROFILES OF UNDERUTILIZED EIGHT ETHIOPIAN OKRA (ABELMOSCHUS ESCULENTUS) PODS AND SEEDS ACCESSIONS
Habtamu Fekadu Gemede

PROXIMATE COMPOSITION, PHYTOCHEMICAL ANALYSIS AND HEALTH-PROMOTING BENEFITS OF SOME COMMONLY CONSUMED INDIGENOUS MEAT SPICES IN NIGERIA
Rebecca Olugbemi Olaifa, Olajide Mark Sogunle, Olushola Joshua Odutayo

CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND FATTY ACID PROFILE OF JUÇARA (EUTERPE EDULIS) PULP
Roberto de Souza Gomes da Silva, Carla Eliete Iochims dos Santos, Adriana Flach, Johnny Ferraz Dias, Neusa Fernandes de Moura

PROXIMATE COMPOSITION, FUNCTIONAL AND SENSORY PROPERTIES OF FERMENTED MAIZE (ZEA MAYS) AND MORINGA (MORINGA OLEIFERA) SEED PROTEIN CONCENTRATE FLOUR BLENDS
Olufunke Oluseyi Ezekiel, Olajide Emmanuel Adedeji

SECTION V. AGRICULTURAL SCIENCES

EXTENDING THE SHELF OF TOMATO THROUGH HURDLE TECHNOLOGY – A MINI REVIEW
Sanusi Shamsudeen Nassarawa, Munir Abba Dandago, Gambo Ahmad

SOIL PHYSICO-CHEMICAL PROPERTIES AND IN-VITRO ZINC SOLUBILIZATION OF RHIZO-MICROBES FROM THE DIFFERENT RHIZOSPHERIC SOIL SAMPLES OF HARSH ENVIRONMENT
Debasis Mitra, A. N. Ganeshamurthy, Komal Sharma, T. K. Radha , T. R. Rupa

ENHANCEMENT OF GROWTH OF POTTED MAIZE PLANTS USING ASPERGILLUS NIGER AND LYSINIBACILLUS SPHAERICUS
Sule Ismaila Olawale, Okonye Tochi Okonye, Hassan Mariam

SECTION VII. Related subjects

ASSESSMENT OF KNOWLEDGE, PRACTICE, AND ATTITUDE OF FOODWORKERS REGARDING FOOD HYGIENE IN RESTAURANTS OF SHAHREKORD, IRAN, 2018
Sara Hemati, Abdolmajid Fadaei

Annals 2020, vol. 21, ISSUE 2

Summary

SECTION I. FOOD ENGINEERING

INFLUENCE OF EXTRUSION CONDITIONS ON THE PRODUCT QUALITY CHARACTERISTICS OF CORN-PEANUT FLAKES
Aynadis Molla, Adamu Zegeye

EXTRACTION AND CHARACTERIZATION OF ARABINOXYLANS FROM BRANS OF BG352, BW367 AND BG300 RICE VARIETIES AND EVALUATE ITS PROPRIETY FOR GLUTEN-FREE BREAD
P.A.D.S. Palihaderu, K.D.P.P. Gunathilake

IRRADIATION OF MUSHROOMS AND ITS IMPACT ON BIOACTIVE COMPONENTS
Kalyani Bandi, Manjula Kola

EFFECT OF GAMMA RADIATION TREATMENT ON PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SOYA PROTEINS ISOLATE
Aditya Maurya, Shamita Mhatre, Ravinder Kalha, Ashish Dabade

EFFECT OF SUPPLEMENTATION OF DEFATTED SOY AND MAIZE FLOUR ON NUTRITIONAL PROFILE OF WHEAT FLOUR CHAPATTI
Rajni Goyal, Neelam Khetarpaul

OBTAINING OATMEAL BISCUITS AND THE MANUFACTURING PROCESS
Elena-Claudia Stoican, Adelina Teodorescu, Claudia-Elena Moşoiu

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE

NUTRITIONAL QUALITIES OF GERMINATED SESAME (SESAMUM INDICUM L.) SEEDS GROWN IN CÔTE D’IVOIRE
Kouamé Ikpé Aristide Didier, Disseka William kwithony, Koné Fankroma Martial Thierry, Yao Kouakou Adayé, Faulet Meuwiah Betty

PROBIOTIC BEVERAGE FROM FLUTED PUMPKIN LEAF JUICE FERMENTED WITH
Pediococcus pentosaceus IO1
Isaac Ayodeji Adesina, Yinka Doris Oluwafemi, Victoria Temitope Adebote

SECTION III. FOOD QUALITY AND SAFETY

SHELF STABILITY OF MULTIGRAIN INCORPORATED BISCUITS ON STORAGE: ITS PHYSICO-CHEMICAL, TEXTURAL AND SENSORIAL STUDIES
Kathalsar Ashwath Kumar and Sharma Gopal Kumar

EFFECT OF VANILLA, BAOBAB (Adanosonia digitata) AND PAPAYA (Carica papaya) FRUITS ON THE MICROBIOLOGICAL AND SENSORY PROPERTIS OF CAMEL MILK ICE CREAM
Hassan Jama Ali and Ibtisam El Yas Mohammed El Zubeir

COMPARATIVE STUDIES ON THE MICROBIOLOGICAL AND SENSORY PROPERTY OF BURUKUTU PRODUCED FROM RED AND WHITE VARIETY OF SORGHUM WITH OR WITHOUT PASTEURIZATION AND PRESERVATIVES
Malomo Adekunbi Adetola, Popoola Olayemi

SECTION IV. FOOD ANALYSIS

INCORPORATION OF SPENT GRAINS IN BREAD: SENSORY AND ORGANOLEPTIC PROPERTIES
Otemuyiwa I.O., Ogunwale S.L, Adewusi S.R.A. and Ilori M.O.

EVALUATING THE NUTRITIVE AND EFFECT OF VARYING TEMPERATURES ON QUALITY ATTRIBUTES OF MONKEY COLA (COLA MILLENII) SEEDS
Olabinjo Oyebola Odunayo

PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF RICE BRAN PROTEIN CONCENTRATE
Rathnayake Kankanamge Rashmika Dilhani and Gunathilake Katugampalage Don Prasanna Priyantha

SECTION V. AGRICULTURAL SCIENCES

EFFECT OF PLANTING DENSITY AND VARYING RATES OF ORGANOMINERAL FERTILIZER ON GROWTH, YIELD AND NUTRITIONAL QUALITY OF TOMATO (Solanum lycopersicum L.)
Adekola Olabisi Fatimo, Abdulrahaman Abdullateef, Azeez, Ganiyat Aderonke and Animasaun David Adedayo

SECTION VII. RELATED SUBJECTS

LAST FINDINGS IN MOLECULAR BASED PLANTS AUTHENTICITY – MINI-REVUE
Dumitru Oana Mihaela, Iorga Corneliu Sorin, Stoica Alexandru, Nicolescu Cristina Mihaela, Adascălului Marian, Marin Doru Ioan

ASPECTS REGARDING THE CONVERSION OF FEED TO PIGS RAISED IN INDUSTRIAL COMPLEX
Alexandrescu Daniela Cristiana

Annals 2020, vol. 21, ISSUE 3

Summary

SECTION I. FOOD ENGINEERING

IMPACT OF DEGUMMING ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF CITRULLUS LANATUS (WATERMELON) SEED OIL
Victor O. Apeh, Obi U. Njoku, Okwesili F.C. Nwodo

EFFECT OF MICROWAVE HEAT AND SODIUM BENZOATE ON THE QUALITY OF CARROT PICKLES DURING STORAGE AT AMBIENT TEMPERATURE
Sajad Mir, Amir Gull, Gazala Akhtar, Raja Jeelani, Tariq Ahmad Ganaie, Rayees Ahmad Bakshi, Sajad Mohd Wani, F.A. Masoodi

FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED
Atreyi Sarkar, Uma Ghosh

PRODUCTION AND EVALUATION OF JAM PRODUCED FROM COCOA PULP
Abodunrin Tolulope Oyinboola, Osunbade Oluwaseun Adebowale, Olagoke Halimat Bukola, Sanusi Saheed Mayowa

SCREENING THE EFFECT OF EXTRACTION CONDITIONS ON ANTIOXIDANT POTENTIAL OF POTATO PEEL EXTRACTS: A COMPARATIVE EVALUATION
Zoha Ansari, Sangeeta Goomer

NUTRIENT COMPOSITION, COLOR, REHYDRATION RATIO AND MICROSTRUCTURE OF MORINGA OLEIFERA LEAVES: THE EFFECT OF VARIOUS DRYING METHODS
Nuria Chinonyeren Amaechi, Loveline Adaku Ihechere, Pius Uluocha Isaac

APPLICATION OF RESPONSE SURFACE METHODOLOGY (RSM) FOR THE PRODUCTION AND OPTIMIZATION OF EXTRUSION PARAMETERS ON EXTRUDED SNACKS FROM THE BLENDS OF AFRICAN YAM BEAN, SORGHUM AND MORINGA LEAF POWDER
Nwakalor Chizoba Nkiru

DEVELOPMENT OF NOVEL FOODS USING BETEL LEAVES
M. Sindhuja, Rajkala A.

FORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PUMPKIN INCORPORATED COMPLEMENTARY FOOD
Manisha Dutta, Dr. Pranati Das

ENRICHMENT OF MILK WITH FOOD SPICES ENHANCES ANTIOXIDANT, NUTRITIONAL AND PHYSICO-CHEMICAL CHARACTERISTICS OF YOGHURT
Oludare M. Ogunyemi, Gideon A. Gyebi, Onize R. Shaibu, Charles O. Olaiya

IMPACTS OF DRYING METHODS ON PROXIMATE AND MINERAL COMPOSITIONS OF SOME VEGETABLES: Telfairia occidentalis, Allanblackia floribunda, Moringa oleifera and Ocimum gratissimum
Abdulbaki Abdulbaki Shehu, Olayinka Bolaji Umar, Abdulkareem Khadijat Abdulhamid

INFLUENCE OF DRYING ON THE ANTIOXIDANT PROPERTIES AND SENSORY EVALUATION OF TWO UNDERUTILIZED VEGETABLES
Taiwo Omobuwajo, Taiwo Babalola, Charles Akanbi

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCES

PHYSICO-CHEMICAL PROPERTIES OF STARCH FROM SELECTED TEN SPECIES OF CURCUMA L. (ZINGIBERACEAE) SEEKING ATTENTION
Anu Subhadramma, Mathew Dan, Shanavas Salim

ANALYZING THE EFFECT OF OPTIMIZATION CONDITIONS OF GERMINATION ON THE PASTING PROPERTIES, RHEOLOGICAL PROPERTIES, MORPHOLOGICAL PROPERTIES AND THEIR IMPACT ON IN VITRO ANTIOXIDANT CHARACTERISTICS
Seema Sharma, Charanjit S. Riar

BIOINSPIRED SYNTHESIS OF TIO2 NANOPARTICLES AND ITS EFFECT ON SORGHUM BICOLOR
Futane Abhishek, Bulla Ashwini, Ladkat Apoorva, Waghmode Meghmala, Satpute Surekha, Patil Neha

SECTION III. FOOD QUALITY AND SAFETY

FUNGI IN OVINE CARCASSES ENVIRONMENT IN TWO SLAUGHTERHOUSES IN NORTH OF ALGERIA
Dahmani Asma, Aissi Miriem, Harhoura Khaled, Zenia Safia

STUDY OF PHYSIOCHEMICAL PROPERTIES AND HEAVY METALS CONTENT IN EDIBLE OIL CONSUMED IN MUMBAI
Gavali Laxman Vithoba, Kadam Dhanraj Dashrath, Shivankar Vitthal Subrao

NUTRITIONAL, PHYSICAL AND SENSORY EVALUATION OF COOKIES BASED ON BLENDS OF SOY AND PEARL MILLETS (BAJRA) FLOUR
Sneha V. Krishna, Shubhra Saraswat

SECTION IV. FOOD ANALYSIS

NUTRITIONAL AND SENSORY QUALITY OF ORANGE-FLESHED SWEET POTATO VARIETIES
Badi M. Bao, Leonard W.T. Fweja

ANTIOXIDANT, ANTICHOLINESTERASE, AND ANTIBACTERIAL ACTIVITIES OF ESSENTIAL OILS AND METHANOL EXTRACT OF CARDUNCELLUS PINNATUS (DESF.)DC.GROWING IN ALGERIA
Abdelouahab Belkassam, Tahar Smaili, Ahmed Boukeloua, Khellaf Rebbas, Guido Flamini, Roberta Ascrizzi, Abdulselam Ertaş, Mehmet Boğa

PHYSICO-CHEMICAL PROPERTIES OF STARCH FROM SELECTED TEN SPECIES OF CURCUMA L. (ZINGIBERACEAE) SEEKING ATTENTION
Anu Subhadramma, Mathew Dan, Shanavas Safiya

AROMATIC CHARACTERIZATION OF DISTILLATES WITH ADDED EXTRACTS OF HAWTHORN FLOWERS (CRATAEGUS MONOGYNA – ROSACEAE) AND HAWTHORN BERRIES (CRATAEGUS MONOGYNA – FRUCTUS)
Dimitrov Dimitar, Parjanova Albena, Ivanova Snezhana, Haygarov Vanyo

PHYSICO-CHEMICAL PARAMETERS AND CHEMICAL COMPOSITION OF ESSENTIAL OIL EXTRACTED FROM TETRAPLEURA TETRAPTERA (SCHUM. & THONN.) TAUB. FRUIT PULP
N’zebo Jean-Michel, Kabran Aka Faustin, Ahi Amédée Pascal, Don Ohouo Regina Antoinette, Kouame Lucien Patrice

NUTRITIONAL EVALUATION OF AN UNDEREXPLOITED LEGUME, INDIGOFERA: A COMPARATIVE STUDY
Patil Mayur, Shinde Suraj, Auti Sanjay

NUTRIENT CONTENT OF TRADITIONAL AND HIGH-YIELDING VARIETIES OF RICE GROWN IN BANGLADESH
Siddiquee Muhammad Ali, Roberto A. Buffo, Nurul H. Chowdhury, Kabir Yearul

NUTRITIONAL COMPOSITION AND QUALITY EVALUATION OF CHERRY JUICE CONCENTRATE
Rahman Rukhsana, Yaqoob Assaya, Gani Murtaza

FTIR AND ULTRASONIC STUDIES ON THE STABILIZATION OF Α-LACTALBUMIN
Kathiroli Kavitha, Lakshmanan Palaniappan

SECTION V. AGRICULTURAL SCIENCES

NON-CHEMICAL AND INTEGRATED APPROCHES TO CONTROL POSTHRAVEST DISEASES AND EXTEND SHELF LIFE OF TOMATO FRUIT: A REVIEW
Godana Esa Abiso, Gurmu Alemu Habebe

EFFECTS OF FERTILIZER TYPES ON THE GROWTH AND YIELD OF CUCUMIS SATIVUS VAR. NAGANO F1
Adediwura Wuraola Hibbatul, Akinwamide Eunice Anuoluwapo, Opadokun Wasiu Olanrewaju, Olorunmaiye Kehinde Stephen

PATHOGENICITY OF CURVULARIA SP. CAUSING LEAF BLIGHT DISEASE OF SORGHUM (SORGHUM BIOCOLOR (L.)) MOENCH AND ITS MANAGEMENT USING EXTRACTS OF TEN DIFFERENT WILD PLANTS
Dania Victor Ohileobo, Adedoyin Anjolaoluwa Charis

SECTION VII. RELATED SUBJECTS

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF AGNO3 ON BRAN EXTRACT
Roxana Margarit

Annals 2020, vol. 21, ISSUE 4

Summary

SECTION I. FOOD ENGINEERING

OXIDATIVE AND THERMAL STABILITY OF LINSEED OIL BLEND AND ITS APPLICATION AS A FRYING OIL
Preeti Khanna, Rajni Chopra

COMPARATIVE STUDY OF THE NUTRIENT AND ANTI-NUTRIENT COMPOSITION OF RAW AND FERMENTED MELON SEEDS OF THE CUCURBITACEAE FAMILY
Fasanya Temitope Abigail, Adegbesan B.O, Aderinola A.A, Soyinka O.O

EFFECT OF PRE-TREATMENT METHODS ON BETA-CAROTENE RETENTION, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR FROM YELLOW-FLESHED CASSAVA ROOT
Iyanuoluwa S. Oni, Badiu A. Akinbode, Mustapha O. Alebiosu

INFLUENCE OF OSMOTIC DEHYDRATION ON MASS TRANSFER KINETICS OF COCOYAM SLICES (Colocasia esculenta and Xanthosoma spp) IN SUGAR SOLUTION
Olawale P. Olatidoye, Kolawole O. Falade

CHANGES IN THE ANTIOXIDANT PROPERTIES OF THE SEED OF MONODORA MYRISTICA (GAERTN.) DUNAL DURING COOKING
Babatunde Joseph Oso, Ige Francis Olaoye

NUTRITIONAL AND RHEOLOGICAL PROPERTIES OF COMPOSITE FLOURS OF WHEAT AND TWO YAMS Colocasia esculenta AND Plectranthus rotundifolius AND EVALUATION AS SUBSTITUTES TO WHEAT BREAD
Attanayake Mudiyanselage Vindana Chathuranga Attanayake, Katugampalage Don Prasanna Priyantha Gunathilake, Nirmala Prasadi Vithana Pathirannehelage, Adikari Mudiyanselage Muthumali Uthpala Adikari

OPTIMIZATION OF MILLING PROCESS OF HAMMER MILL USING RESPONSE SURFACE METHODOLOGY (RSM)
Jimoh Kabiru Ayobami, Isa John, Olabiyi Julius Akinwumi, Olukunle John Olawale

FUNCTIONAL AND PASTING PROPERTIES OF A COMPLEMENTARY FOOD MADE FROM AFRICAN WALNUT AND FERMENTED MAIZE FLOUR
Osunbade Oluwaseun Adebowale, Mapamile Akinyemi Daniel, Oyewo I.O, Ani Chinenye Promise

THE CONDITIONING OF WHEAT ON THE FLOUR EXTRACTION RATE AND THE AMOUNT OF WET GLUTEN
Roxana Margarit

SECTION III. FOOD QUALITY AND SAFETY

COST EFFECTIVE PROCESS DEVELOPMENT FOR REDUCTION OF CHEESE ALLERGEN HISTAMINE BY OZONISATION FOR FOOD SAFETY
Aishwarya Patkar, Sachin Sonawane, Ashish Dabade

MICROBIOLOGICAL EVALUATION OF RAW AND PASTEURIZED MILK FROM MALWA REGION OF PUNJAB, INDIA
Sarita Vamshi Krishna Manikonda, Pooja Gupta, Somesh Baranwal

SECTION IV. FOOD ANALYSIS

MINERAL NUTRIENT COMPOSITION AND PROXIMATE ANALYSIS OF SELECTED EDIBLE GREENS OF MEDICINAL IMPORTANCE
Esther Meda John, Madhu Priya Maran, Kathirvelu Revathy, Sadagopan Ravi Shankar

ANTIOXIDANT PROPERTIES OF SELECTED CULINARY FLOWERS
Kuruppu Appuhamillage Upeka Darshani Weerasinghe, Katugampalage Don Prasanna Priyantha Gunathilake

QUALITY EVALUATION OF PUMPKIN (CUCURBITA PEPO) POWDER PRODUCED USING THREE DIFFERENT DRYING METHODS
Munir Abba Dandago, Rukayya Abubakar

QUALITY ATTRIBUTES AND IN VITRO STARCH DIGESTIBILITY OF TIGER NUT-ENRICHED MAIZE TUWO
Adeoye, Babatunde Kazeem, Akinbode, Badiu Akinola, Ibraheem, Fatimoh

ISOLATION, CHARACTERIZATION AND FUNCTIONAL PROPERTIES OF STARCH FROM TURMERIC TUBER, TURMERIC POWDER AND TURMERIC SPENT
Sathya Moorthy Ranjitha, Ramasamy Sujatha, Deivasigamani Revathi, Ravichandran Shobanadevi

TEXTURE ANALYSIS OF DIFFERENT INDIAN FRIED SNACKS USING ELECTROMYOGRAPHY
Pant Kirty, Sodhi, Navdeep Singh, Dhillon Bhavnita

VOLATILE COMPOSITION OF DISTILLATES WITH ADDED EXTRACTS OF JUNIPER BERRIES (JUNIPERUS COMMUNIS L. – FRUCTUS)
Dimitar Dimitrov, Albena Parjanova, Snezhana Ivanova, Vanyo Haygarov

DETERMINATION OF CHLOROPHYLLS AND CAROTENES CONTENT IN SOME VEGETABLES OF ETHIOPIA BY USING UV-VIS SPECTROSCOPY
Abrham Feseha, A.V. Gholap

DETERMINATION OF CHLORAMPHENICOL IN DIFFERENT COMMERCIAL SAMPLES OF HONEY
Raja Shekhar Nunavath, Ajaykumar Chittipolu, Prithviraja Gajjela

DEVELOPMENT AND NUTRITIONAL EVALUATION OF BROWNIES INCORPORATED WITH PUMPKIN SEEDS FLOUR
D. Roshini, Dr. Renu Agarwal, K. Suganya

VITAMIN CONTENT OF A WILD EDIBLE MUSHROOM: TERMITOMYCES LETESTUI
Guillaume Arthur Kouassi Loh Yoboue, Suomion Justin Saki, Tehi Bernard Sea, Kouablan Jean Constant Karim

JACKFRUIT SEED FLOUR AS AN ALTERNATIVE DIET DURING FASTING
(IN COMBINATION WITH BUCKWHEAT AND WATER CHESTNUT FLOUR)
Divyanshi Verma, Sunita Mishra

BREAD WASTE AND SAFETY OF REPROCESSED PRODUCTS</strong
Gabriela-Andreea Horneț, Adriana Laura Mihai, Mioara Negoiță

SECTION VI. ENVIRONMENTAL ENGINEERING

TREATMENT OF DAIRY WASTEWATER USING COAGULATION TECHNIQUES AND MICROFILTER MEMBRANES
Nacchiappan Annamalai, Mohana Murali S, Karthikeyan M, Krish Subramanian, Bhadri Narayanan L S Anand Babu C

SECTION VII. RELATED SUBJECTS

STUDIES ON THE RELATION BETWEEN FAST FOOD, SUGAR SWEETENED BEVERAGE CONSUMPTION AND BODYWEIGHT AMONG YOUNG ADULT FEMALES (20-25 YEARS)
Rumpa Begum, Dr Santa Datta (De), Avijna Ray

AFLATOXINS AWARENESS STATUS IN A NIGERIAN UNIVERSITY
Joy N. Barns, Babasola A. Osopale, Stephen O. Fapohunda

STUDY OF RISK FACTORS ASSOCIATED WITH OVERWEIGHT AND OBESE CHILDREN IN BATNA CITY
Aldjia Mihoubi, Nour El Houda Achoura

ORGANOLEPTIC EVALUATION OF PRODUCT (READY TO MIX FORTIFIED DHOKLA) WITH INCORPORATION OF BROCCOLI FLOUR
Jyoti Singh, Sunita Mishra