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Phytochemical screening and antibacterial activity of Acorus calamus Linn. Rhizomes
Saima Ali, Madhuri Singhal, Mansoor Ahmed, Sajad H. Wani
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1-11
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Extraction of Arabinoxylans from deoiled rice bran
Dhavalkumar N. Shelar, Rohit A. Patil, Siddharth M. Lokhande, Shital A. Patil, Iranna S. Udachan
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12-20
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Comparative study of probiotic green and red cabbage juice – a nutraceutical approach
Mukund S. Ambawade, Vaishnavi M. Shitole, Srushti B. Tathawadkar, Pragati S. Abhyank
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21-30
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Nanoparticles marvels: exploring the world of metallic nanoparticles
Sambhaji C. Chande, Firoj A. Tamboli, Apurva A. Salunkhe, Rohit K. Jadhav, Anjali S. Mahadi
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31-40
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Effect of different drying treatments on the concentration of nutrient content and functional properties of black
turmeric (Curcuma caesia)
Sritama Datta, P. Vasantha Kumari
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41-48
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Development of flavoured milk by adding extracted curcumin from turmeric
Balaji R. Lad, Vikramsinh M. Ingale, Gurunath G. Mote, Sandip B. Wategaonkar, K. Prathapan, Jayendra A. Khot
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49-59
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Performance evaluation of solar cabinet and tunnel dryer for drying agro-commodity: A comparative study
Jitendra Pagar, Rajendra Patil, Deepak Darekar, Sachin Ingale
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60-67
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Consumer behavior for ready-to-eat salad food with special reference to working people
Rachana Koli, R. Gyana Prasuna, Ritu Watturakar
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68-81
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Power of Indian traditional foods and their benefits
G. Sireesha
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82-94
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Development and standardization of dragon fruit based squash and its stability during storage
Geeta H. Pudakalakatti, Champawat, P.S., Udaykumar Nidoni, Arun Goyal
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95-104
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Nutritional and storage study of upvas special (fasting) value added ready-to-eat thalipeeth
J. L. Jamdar, S. B. Jamale, S. N. Patil
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105-114
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Development and storage studies of red dragon fruit ready to serve beverage
A. M. Deshmukh, A. K. Sahoo
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115-121
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Optimization of process parameters for pectin extraction from unripe bael pulp using response surface methodology
Prabhat Kumar Mahour, Alak Kumar Singh
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122-134
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Development of lemon RTS incorporated with rose flavoured ball prepared by spherification technique
M. V. Dadhaniya, P. Shetti, A. M. Acharya, A. A.Gatade, A. K. Sahoo, R. C. Ranveer
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In Press
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