SECTION I. FOOD ENGINEERING

DEVELOPMENT AND VALIDATION OF SPICE FLAVORED PROBIOTICS
Ranjith Arimboor, Zavier Thaliakuzhy, Chintalarevii Nagamani

UTILIZATION AND EVALUATION OF FENUGREEK (TRIGONELLA FOENUM GRAECUM) GUM AS A STABILIZER IN ICE CREAM
Poonam, Sonika Banyal, Anita Kumari, Ankur Luthra, Sunil Kundu

QUALITY EVALUATION AND TECHNO-ECONOMIC FEASIBILITY STUDY OF GLUTEN FREE BREAD PREPARED WITH BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) AND PEARL MILLET (PENNISETUM GLAUCUM)
Kulkarni Dhanashri Bhaskarrao, Sakhale Bhagwan Kashiram, Deshpande Hemant W

PRODUCTION AND VALUE-ADDITION OF VINEGAR AND CHARACTERIZATION FOR ITS NUTRACEUTICAL PROPERTIES
Nayana V., Jayadev K.

MODELLING THE DRYING KINETICS OF ACKEE APPLE (BLIGHIA SAPIDA) ARILS UNDER OVEN AND SUN DRYING METHODS
Olabinjo Oyebola Odunayo

DEVELOPMENT AND EVALUATION OF VITAMIN A AND VITAMIN C ENRICHED FRUIT ROLL
M. Navyath Reddy, D. Kodanda Ram Reddy

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE

DEVELOPMENT AND PHYSICOCHEMICAL ANALYSIS OF WOOD APPLE JELLY INCORPORATED WITH IMMOBILIZED L. acidophilus
Hemangi Patel, Viraj Roghelia

EFFICACY OF PURIFIED PECTINASE OBTAINED FROM A. niger IN EXTRACTION AND CLARIFICATION OF JUICE FROM GRAPES AND POMEGRANATE FRUITS
Gousiya Begum, Srinivas Munjam

BENEFICENCE OF PROBIOTICS AND PREBIOTICS FOR HUMAN HEALTH: A REVIEW
Verma Reena, Saxena Gargi

ADSORPTIVE IMMOBILIZATION OF ALPHA AMYLASE ON CHITOSAN BEADS AND THE EFFECT ON POTATO STARCH HYDROLYSIS
Abu T.F.A, Enujiugha V.N, Oluwatoye D.B

ENTRAPMENT OF β-AMYLASE ON SILICA SOL-GEL FOR ENHANCED ACTIVITY ON SELECTED STARCHES
Abu T.F.A, Enujiugha V.N, Odumosu E.

SECTION III. FOOD QUALITY AND SAFETY

ANTIBIOGRAM OF POTENTIALLY PATHOGENIC MICROBES ISOLATED FROM VENDED SEA FOODS (CARIDEA)
Emmanuel Morka, Emmanuel-Akerele, Hilda Abiola

NON-ALLERGENIC PLANT PROTEIN SOURCES
Janeesha Jayachandran, Leena Dakshayayani B, Shalini P, Lakshmy Priya K

BACTERIOLOGICAL QUALITY OF BEEF AND ANTIMICROBIAL SUSCEPTIBILITY PROFILE OF ISOLATES FROM TWO REGIONAL SLAUGHTERHOUSES IN NIGERIA
Chibuzo Stanley Nwankwo, Nnenna E. Uzoigwe, Endurance O. Okpomor, James T. Mbachiantim, Irene E. Carew, Dereje Belay, Teshome Abebe

PRELIMINARY INVESTIGATION ON TRADITIONAL OLIVE (OLEA EUROPAEA) OIL PROCESSING APPLIED IN KABYLIA REGION (NORTHERN ALGERIA)
Radia Abdellaoui, Djamal Brara, Dehia Bennai, Dalia Taftist, Saliha Zedek, Aissa Boukhiar, Salem Benamara

EVALUATION OF PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY PROPERTIES OF Pennisetum glaucum (MILLET) GRUEL FERMENTED USING Lactobacillus brevis and Sacchromyces cerevisiae
Rukayya A., Magashi A.M., Bukar, A.

SECTION IV. FOOD ANALYSIS

GC-MS BASED PHYTOCONSTITUENTS PROFILING AND PHYTOCHEMICAL INVESTIGATION OF ANNONA MURICATA L.
H.S. Tambe, A.M. Bhosale, R.D. Borse, P.M. Dighe, S.L. Kakad

A MINI REVIEW ON IMPORTANCE OF INDIAN PULSES
Harshit Baweja, Lakshika Gupta, Sonam Khanna, Keshav Trivedi

A REVIEW ON THE EXTRACTION METHODS OF FOOD COLOURS FROM NATURAL SOURCES
Adrija Saha, Humairah Ayman

EXTRACTION OF PHENOLICS FROM AZADIRACHTA INDICA FLOWERS: PROCESS OPTIMIZATION USING RESPONSE SURFACE METHODOLOGY
Ganesamoorthy Janarny, Kamburawala Kankanamge Don Somathilaka Ranaweera, Katugampalage Don Prasanna Priyantha Gunathilake

DETERMINATION OF PROXIMATE COMPOSITION, ANTIOXIDANT ACTIVITY, VITAMIN C, TOTAL PHENOLIC AND FLAVONOID CONTENT OF BANANA BLOSSOM POWDER FOR OPTIMIZATION OF ITS USE
Sanchita Sarker, Sudipto Das Shuvo, Most. Tahera Akter Takey, Md. Hadaytullah, Md. Sajib Al Reza, Md. Abu Zubair

EFFECT OF COLD STORAGE ON PHYSICAL AND SENSORY QUALITY ATTRIBUTES OF BROILER CHICKEN MEAT
Isaiah Annayochukwu Okere, Oluwabukola Olayemi Lawrence-Azua

QUALITY ASSESSMENT FOR THE ACCUMULATION OF HEAVY METALS IN FLOWERS OF AVARAM (Senna auriculata) GROWN ON NATURAL AND POLLUTED AREAS
Nagalakshmi Ramamoorthy, Anand Subramaniam Parvathi

EFFECT OF DIFFERENT PROCESSING CONDITIONS ON THE CAROTENE CONTENT OF DIFFERENT VEGETABLES
Singh Somya, Verma Lalita, Agarwal Aparna, Gupta Risha

COMPARATIVE STUDY ON THE EVALUATION OF PHYTOCHEMICAL COMPONENTS AND IRON-CHELATING ACTIVITIES OF NUTRACEUTICAL TABLET AND KOTATA BLACKBERRY (RUBUS KOTATA) EXTRACT
Sani Bashir Eya, Angbalagba Gladys Abel, Merenini Ifeanyi Francis, Yusuf Nuradeen

SECTION VII. RELATED SUBJECTS

PACKAGING AND SHELF LIFE OF DAIRY PRODUCTS
Sivashree K., Ravi Reethika, Abirami S.P