Summary

SECTION I. FOOD ENGINEERING

AMINO ACID PROFILES AND CHEMICAL CONSTITUENTS OF WHEAT-COCOYAM- GROUNDNUT BISCUITS
Amanyunose Aderonke A., Abiose Sumbo H., Adeniran Hezekiah Adekanmi, Ikujenlola A. Victor

A STUDY ON IMPACT OF FRESH ALOE VERA (ALOE BARBADENSIS) JUICE INCORPORATION ON SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF CARROT – ORANGE JUICE BLEND
Vidya Kumari, Pratima Awasthi

SECTION II. FOOD BIOTECHNOLOGY

THE OPTIMIZATION AND QUANTIFICATION OF CHITINASE ENZYME PRODUCTION FROM THE SOIL BACTERIA OF TITHAL COASTLINE, VALSAD, GUJARAT
Parth Zaveri, Payal Patel, Nupur Goyel

PROBIOTIC EFFICACY AND LOGISTIC GROWTH MODELING OF LACTIC ACID BACTERIA FROM FERMENTED RICE BEVERAGES FOR NOVEL FUNCTIONAL STARTERS FORMULATION
Nalanda Bala Murugan, Birendra Kumar Mishra

SECTION III. FOOD QUALITY AND SAFETY

NUTRITIONAL AND BIOACTIVE COMPOSITION OF GERMINATED CEREALS AND LEGUMES: A REVIEW
Swati Mitharwal, Komal Chauhan

EFFECT OF SPONTANEOUS POTATATO (Solanum tuberosum L.) FERMENTATION ON SUGARS AND ACRYLAMIDE COMPOSITION OF CRISPS AND FRENCH FRIES
Vedaste Ndungutse, Peninah Muthoni Njiraine Ngoda, Hilda Vasanthakaalam

IMPACT OF MALTING ON NUTRITIONAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF FINGER MILLET
Tahsin Kazi, Shankar Laware, Sanjay Auti

SECTION IV. FOOD ANALYSIS

EXPLORATION OF THE ANTIBACTERIAL, ANTIOXIDANT AND ANTICANCER POTENTIAL OF DIFFERENT PARTS OF THREE VARIETIES OF VIGNA MUNGO (L.) HEPPER
Priyanka Rao, Nikhil Mehta, Raman Saini

TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF TINOSPORA CORDIFOLIA (ROOT): A UNANI HERBAL NEUTRACEUTICAL WITH PROMISING THERAPEUTIC ACTIVITY
Nazish Siddiqui, Tarannum Khanam, Moinuddin

SCREENING OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF WHOLE PLANT AND PARTS EXTRACTS OF HYGROPHILA SPINOSA T. ANDERSON (ACANTHACEAE)
Dhananjay Tandon, Ashwini Kumar Gupta

SECTION V. AGRICULTURAL SCIENCES

INTEGRATED PEST AND DISEASE MANAGEMENT IN APPLE AND PEAR ORCHARDS
Loredana Beatrice Neagu Frăsin

SECTION VII. RELATED SUBJECTS

NUTRITION PARTICULARITIES AND CHANGES IN EATING HABITS DURING A PANDEMIC
Nijole Janina Vasiliauskiene, Jurgita Mikašauskaitė-Tiso