Annals 2021, vol. 22, ISSUE 1
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 Koscelkovskienė, Inga Pupelienė
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
Annals 2021, vol. 22, ISSUE 2
SECTION I. FOOD ENGINEERING
CHOCOLATE AS PROBIOTIC DELIVERY VEHICLE
R. Kanchana
UTILIZATION OF RED BANANA PEEL AS A FUNCTIONAL INGREDIENT IN BEEF PATTIES
Sakkeer Hussain Kuzhiyengal
OPTIMIZATION OF PROCESSING PARAMETERS FOR MINIMIZATION OF LIMONIN AND NARINGIN CONTENT IN KINNOW JUICE
Manish Kumar, Vanya Pareek
STATISTICAL EVALUATION ON SENSORY INDICATORS OF MAYONNAISE PRODUCTS ENRICHED WITH HERBAL EXTRACTS
Albena Parzhanova, Eva Dimitrova, Ivelina Vasileva, Dimitar Dimitrov, Snezhana Ivanova
SECTION III. Food Quality and Safety
MICROBIOLOGICAL ANALYSIS OF KUNUN-ZAKI: A FERMENTED MILLET DRINK
Hilda A. Emmanuel-Akerele, Etin-Osa Edobor
TESTING THE IN VITRO EFFECTIVENESS OF PHOSVITIN AND CARVACROL AGAINST FOUR PATHOGENS INVOLVED IN MAJOR FOODBORNE OUTBREAKS: SALMONELLA ENTERICA, LISTERIA MONOCYTOGENES, ESCHERICHIA COLI O157:H7, AND STAPHYLOCOCCUS AUREUS
Shecoya White, Aura Daraba, Aubrey Mendonca, Dong Ahn
SHELF-LIFE AND BIO-FUNCTIONAL ATTRIBUTES OF TRADITIONAL RICE CAKES OF THE KHASI AND JAINTIA TRIBES OF MEGHALAYA, INDIA
Bethsheba Basaiawmoit, Birendra Kumar Mishra, Subrota Hati
SECTION IV. FOOD ANALYSIS
AMINO ACID PROFILES AND CHEMICAL CONSTITUENTS OF WHEAT-COCOYAM- GROUNDNUT BISCUITS
Amanyunose Aderonke A., Abiose Sumbo H., Adeniran Hezekiah Adekanmi, Ikujenlola A. Victor
PHENOLIC AND ANTIOXIDANT PROFILE OF GRAPES FROM WHITE GRAPEVINE VARIETIES GROWN IN THE REGION OF NORTHERN BULGARIA
Dimitar Dimitrov, Tatyana Yoncheva, Vanyo Haygarov, Anatoli Iliev
SECTION VI. ENVIRONMENTAL ENGINEERING
PHYSICO-CHEMICAL ANALYSIS OF POWER PLANT EFFLUENT DISCHARGE ON EKEMAZU STREAM IN DELTA STATE, NIGERIA
Hilda. A. Emmanuel-Akerele
SECTION VII. RELATED SUBJECTS
NITROGEN CONTENT OF CHICKEN FECES AND ITS RELATION WITH FEED CONTENT IN POULTRY FARMING – A STEP TOWARDS MANAGING ATMOSPHERIC AMMONIA
Yasharth Prakash, Pulak Das
THE EFFECT OF NUTRITIONAL MICRONUTRIENTS IN IMMUNE SYSTEM AGAINST CORONAVIRUS DISEASE (COVID-19)
Srinivasan Kameswaran, Bellamkonda Ramesh
Annals 2021, vol. 22, ISSUE 3
SECTION I. FOOD ENGINEERING
EFFECT OF VARIOUS COMBINATIONS OF SODIUM CHLORIDE AND SUCROSE CONCENTRATIONS ON THE QUALITY OF PLUM PICKLE DURING STORAGE
Shahnaj Pervin, Mohammad Gulzarul Aziz, Md. Serazul Islam, Md. Miaruddin
DATE FRUIT PROCESSING AND COMPOSITION
Iliyasu Raliya, Muhammad Abdulkarim Sabo, Dandago Munir Abba, Jibril Hassana
DRYING CHARACTERISTICS OF FOAM DRIED WATERMELON AS AFFECTED BY STABILIZING AGENT AND DRYING AIR TEMPERATURE
Isa John, Olalusi Ayoola Patrick, Omoba Olufunmilayo Sade
SECTION II. FOOD BIOTECHNOLOGY
A COMPRESSIVE REVIEW ON GERMINATED GRAINS AND THEIR UTILIZATION INTO VALUE-ADDED FOOD PRODUCTS
Drishya K. Damodaran, Sonal Patil, Pravin Bhushette, Sachin K Sonawane
A MILK-CLOTTING PROTEASE FROM MACLURA POMIFERA (OSAGE ORANGE): THREE-PHASE PARTITIONING AND CHARACTERIZATION
Başlar Gizem Eylem, Bayraktar Hasan, Önal Seçil
SELECTION OF INDIGENOUS SACCHAROMYCES CEREVISIAE STRAINS AS MIXED STARTER CULTURES FOR ALCOHOLIC BEVERAGE PRODUCTION IN CÔTE D’IVOIRE
Kouakou Yves, Kouakou-Kouamé Clémentine, N’guessan Florent, Grange Lucile, Julou Anaïs, Descours Emilie
SECTION III. FOOD QUALITY AND SAFETY
VARIATIONS OF MICROBIOLOGICAL QUALITY AND SENSORY PROPERTIES OF CAMEL MILK SUPPLEMENTED WITH PAPAYA (Carica papaya) FRUIT PULP DURING THE STORAGE
Ahmed Fawzia Bahar Eldai Saeed, El Zubeir Ibtisam El Yas Mohamed
SAFETY ASPECTS RELATED TO OVERALL MIGRATION OF COMPONENTS FROM FOOD CONTACT MATERIALS USED IN BAKERY AND PASTRY INDUSTRY
Ungureanu Elena, Soare Alexandru, Mocanu Andreea, Cucu Serban, Mustatea Gabriel
SECTION IV. FOOD ANALYSIS
NUTRITIONAL ANALYSIS OF HAUSTORIA FROM THREE VARIETIES OF COCONUT (COCOS NUCIFERA L.)
Manju Manoharan, Aiswarya Ajay, Bindu R. Nair, Laija S Nair
ESTIMATION OF AMINO ACIDS, THIOBARBITURIC ACIDS AND FREE FATTY ACIDS IN PALM WEEVIL (RHYNCHOPHORUS PHOENICIS) LARVAE FRIED AT DIFFERENT TIME INTERVALS DURING AMBIENT AND REFRIGERATED STORAGE
Olaoye Olusegun Ayodele, Ubbor Stella Chigozie, Ojinnaka Maureen Chinwe, Nwachukwu Ann Chinyere, Ekong Ekefre Charles
SECTION VII. RELATED SUBJECTS
PHYSICAL, CHEMICAL ANALYSES AND POSSIBLE EFFECT OF ENTEROLOBIUM CYCLOCARPUM SEED MEAL ON GROWTH, HAEMATOLOGICAL AND HISTOLOGICAL PROPERTIES OF WISTAR RAT
Ifedi N. Emmanuel, Ajayi A. Ibironke
Annals 2021, vol. 22, ISSUE 4
SECTION I. FOOD ENGINEERING
QUALITY, ACCEPTABILITY AND SHELF LIFE OF CHICKEN NUGGETS PREPARED FROM DIFFERENT CHICKEN MEAT TYPES
Opeyemi Adepeju Abiala, Andrew Babatunde Omojola, Moses Akindele Abiala
SENSORY ANALYSIS OF MARINADES AND READY-MADE CULINARY MEAT PRODUCTS ENRICHED WITH OIL MACERATES AND WATER-ETHANOL HERBAL EXTRACTS
Albena Parzhanova, Ivelina Vasileva, Anton Slavov, Dimitar Dimitrov, Snezhana Ivanova
SECTION III. FOOD QUALITY AND SAFETY
STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL – OLEIC TYPE DURING HEAT TREATMENT
Albena Parzhanova, Dimitar Dimitrov, Snezhana Ivanova, Mariyana Perifanova, Galina Uzunova
EFFECT OF GINGER EXTRACT (ZINGIBER OFFICINALE) AS NATURAL ANTIOXIDANT ON SUNFLOWER OIL OXIDATION
Muhammad Elsayed Elsorady, Asma Ahmed Elgindy
SECTION V. AGRICULTURAL SCIENCES
INTEGRATED PEST AND DISEASE MANAGEMENT IN SWEET CHERRY AND PLUM ORCHARDS
Neagu Frăsin Loredana Beatrice
STUDIES ON DISEASES AND PESTS OF WHEAT ECOSYSTEMS IN THE SOUTH MUNTENIA REGION – ROMANIA AND THEIR CONTROL
Neagu Frăsin Loredana Beatrice