Annals. Food Science and Technology (2021)

 Annals 2021, vol. 22, ISSUE 1  

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 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

Summary

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

 

Summary

SECTION I. FOOD ENGINEERING
 
DATE FRUIT PROCESSING AND COMPOSITION
Iliyasu Raliya, Muhammad Abdulkarim Sabo, Dandago Munir Abba, Jibril Hassana
 
 
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
 
 
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
 
 
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
 
 
SECTION VII. RELATED SUBJECTS
 
 

Annals 2021, vol. 22, ISSUE 4

Summary

SECTION I. FOOD ENGINEERING

 

 Annals 2021, vol. 22, ISSUE 1  

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 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

Summary

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

Summary

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

Summary

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