2023 Vol 11 No. 2

Ripening associated physico-biochemical changes in red fleshed organic dragon fruit of Mizoram, India
R. C. Lalduhsangi, Debashis Mandal

1-8
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Development of an advanced mango picker with automatic sorting facility
Habib Masum, Munna Pati, Soumen Mahato

9-19
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Design of a mango leather maker for rural people
Habib Masum, Bikarna Tarafdar, M. Jahir Anwar Molla, Ishani Mondal

20-28
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Physico chemical properties and proximate analysis of fresh and dried karonda (Carrisa carandas)
Renuka Meti, Sunita, B.

29-35
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Impact of sprouted gram and mung flour on iron, calcium, dietary fiber, and vitamin C content in biscuits
Sonam Gupta, Devender Kumar Bhatt

36-44
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Elite plant metabolites extend the shelf life and quality of banana at room temperature
G. Divyabharathi, K. Rama Krishna, M. Chithra

45-55
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Sensory quality attributes of microwave vacuum concentrated pineapple juice
Ashok Kumar, Rewa Kulshrestha

56-70
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Development of sprouted green gram and gram flour biscuits and evaluation of sensory attributes
Sonam Gupta, Devender Kumar Bhatt

71-78
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Thermal modeling of temperature for cabinet solar dryer
Vishal D. Chaudhari, Vikram A. Kolhe

79-87
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Effect of oat-based edible protective coating on quality and shelf life of broccoli heads stored at refrigerated temperature
Junaid Ahmad Pandith, Saghir Ahmad

88-101
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Impact of COVID-19 pandemic lockdown on post-harvest management of fruits and vegetables in three districts of Andhra Pradesh
Sravani G., Sai Supriya, Lazima R., Alisha P., Srijaya M.

102-112
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Analysis of raw chicken meat for microbiological quality
Kashyap Kumar Baruah, Saiyyad Alamdar Husain, Md. Meraj Ali Khan

113-121
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Innovative approaches for incorporating brahmi (Bacopa monnieri) in postharvest food processing
N. S. Gouthami, Sanjay Kumar Jain, Narendra Kumar Jain, Nikita Wadhawan, Chittaranjan Agarwal, Narayan Lal Panwar

122-131
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