Food Science Research Journal




Food Science Research Journal

Publisher: Hind Agri-Horticultural Society
Editor: Dr. Alka Singh
Online ISSN: 2230-9403, Print ISSN: 0976-1276
Frequency: Biannual

Description:

Food Science Research Journal is an official publication of the HAS. It features the original research in all branches of Food and other cognate sciences of sufficient relevance. The journal publishes three types of artic les. i.e. Review/Strategy/Case study (exclusively by invitation from the personalities of eminence), Research paper and Research Note. The manuscripts should be submitted in triplicate with CD in all respect to the Editor, Food Science Research Journal

Table of Contents

Vol 9, No 2 (2018)

Research Paper

Evaluation of Physical, Nutritional and Sensory Characteristics of Cookies Developed with Bio-Fortified Pearl Millet
Priti G. Kale, K. P. Babar, D. T. Bornare, P. R. Vairagar
 Vol 9, No 2 (2018), Pagination: 223-230
ABSTRACT |  PDF     Abstract Views: 16  |  PDF Views: 1
Nutritional Status of Pre-School Children Residing in Urban Areas of Bikaner City
Surbhi Shekhawat, Madhu Goyal
 Vol 9, No 2 (2018), Pagination: 231-237
ABSTRACT |  PDF     Abstract Views: 15  |  PDF Views: 0
Food Security for Sustainable Agriculture Development:A Perception of Women Empowerment in Rajasthan, India
Aishwarya Dudi, M. L. Meena
 Vol 9, No 2 (2018), Pagination: 238-244
ABSTRACT |  PDF     Abstract Views: 17  |  PDF Views: 0
Acceptability of Incorporation of Jackfruit Seed Flour in Cakes
C. Lalchhandami, Ch. Nganthoibi, Natasha R. Marak
 Vol 9, No 2 (2018), Pagination: 245-249
ABSTRACT |  PDF     Abstract Views: 24  |  PDF Views: 0
Standardisation and Development of Antioxidant Rich Food:Product Using Broccoli and Mushroom
Mamta Jaiswal, Neelam Yadav
 Vol 9, No 2 (2018), Pagination: 250-253
ABSTRACT |  PDF     Abstract Views: 12  |  PDF Views: 0
Consequences and Prevalence of Iron Deficiency Anemia in Adult Women of Sultanpur District
Kiran Agrahari, Arti Yadav
 Vol 9, No 2 (2018), Pagination: 254-258
ABSTRACT |  PDF     Abstract Views: 16  |  PDF Views: 0
Acceptability Sensory Evaluation of Products by Using Waste Portion of Vegetables and Fruits
Archana Singh, Anchal Srivastava
 Vol 9, No 2 (2018), Pagination: 259-262
ABSTRACT |  PDF     Abstract Views: 18  |  PDF Views: 0
Assessment of the Nutritional Status Among Rural (6 -12 Year) School Going Children
Sumil Ameta
 Vol 9, No 2 (2018), Pagination: 263-268
ABSTRACT |  PDF     Abstract Views: 16  |  PDF Views: 0
Impact of Nutrition Counseling on Knowledge, Attitude and Practice of Pre-Obese Employees of University of Agricultural Sciences, Bengaluru
P. Siddarodha, B. Deshpande, D. Vijayalakshmi, M. T. Lakshminarayan
 Vol 9, No 2 (2018), Pagination: 269-273
ABSTRACT |  PDF     Abstract Views: 17  |  PDF Views: 0
Nutri Drinks as a Super Health Food:Product Development and Sensory Evaluation
Kiran Agrahari, Varsha
 Vol 9, No 2 (2018), Pagination: 274-277
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Value Addition to Traditional Products for Iron Security
Seema Karva, Pushpa Bharati
 Vol 9, No 2 (2018), Pagination: 278-284
ABSTRACT |  PDF     Abstract Views: 13  |  PDF Views: 0
Herbal Fortification and Sensory Evaluation in Bread
S. Priya, A. Mangala Gowri, V. Perasiriyan
 Vol 9, No 2 (2018), Pagination: 285-288
ABSTRACT |  PDF     Abstract Views: 20  |  PDF Views: 0
Development of Textured Vegetable Protein (TVP) Based on Raw Jackfruit
H. L. Anila, Suma Divakar
 Vol 9, No 2 (2018), Pagination: 289-293
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Efficacy and Enrichment of the Products by Using Mushroom
Kiran Agrahari, Priya Jaiswal
 Vol 9, No 2 (2018), Pagination: 294-297
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Assessment on Quality Attributes of Mosambi Extract in Ohmic Heat Process
V. Perasiriyan
 Vol 9, No 2 (2018), Pagination: 298-303
ABSTRACT |  PDF     Abstract Views: 14  |  PDF Views: 0
Formulation of Ready-To-Cook (RTC) Malted Little Millet Based Complementary Health Food
K. B. Suresha, H. M. Jayaprakasha, K. G. Ramya
 Vol 9, No 2 (2018), Pagination: 304-310
ABSTRACT |  PDF     Abstract Views: 13  |  PDF Views: 0
Process Standardization and Development of Honey Based Aonla (Phyllanthus emblica) Candy
S. D. Katke, P. S. Patil, G. R. Pandhare
 Vol 9, No 2 (2018), Pagination: 311-317
ABSTRACT |  PDF     Abstract Views: 13  |  PDF Views: 0
Dark Chocolate as a Antioxidant Food:Product Development and Sensory Evaluation
Kiran Agrahari, Ritima Baranwal
 Vol 9, No 2 (2018), Pagination: 318-321
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Impact of Nutrition Counselling on Food Adequacy of Expectant Hypertensive and Diabetic Patient
Ashfeeka Islam, Ruma Bhattacharyya, Pranati Das
 Vol 9, No 2 (2018), Pagination: 322-326
ABSTRACT |  PDF     Abstract Views: 12  |  PDF Views: 0
Germination and Fermentation Effect on Compositional and Functional Characteristics of Sorghum Flour
A. V. Gawande, K. P. Babar, D. T. Bornare
 Vol 9, No 2 (2018), Pagination: 327-335
ABSTRACT |  PDF     Abstract Views: 10  |  PDF Views: 0
Optimization and Quality Evaluation of Nutritious Soup Mix
Nivedita, Rita Singh Raghuvanshi
 Vol 9, No 2 (2018), Pagination: 336-340
ABSTRACT |  PDF     Abstract Views: 9  |  PDF Views: 0
Process Optimization for Enzymatic Hydrolysis of Whey Protein Concentrate
Mahadevaiah, H. M. Jayaprakasha, K. B. Suresha
 Vol 9, No 2 (2018), Pagination: 341-346
ABSTRACT |  PDF     Abstract Views: 15  |  PDF Views: 0
Nutritional Evaluation of Buckwheat Genotypes and its Utilization in the Preparation of Supplemented Biscuits
Y. S. Dhaliwal, Ranjana Verma
 Vol 9, No 2 (2018), Pagination: 347-352
ABSTRACT |  PDF     Abstract Views: 16  |  PDF Views: 0
Utilization of Immature Banana Powder in Developed Kurdai
K. G. Chavan, K. P. Babar
 Vol 9, No 2 (2018), Pagination: 353-358
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Development of Value Added Green Mango-Mint-Tulsi Squash by Using Honey as Sweetner
S. R. Zanwar
 Vol 9, No 2 (2018), Pagination: 359-367
ABSTRACT |  PDF     Abstract Views: 12  |  PDF Views: 0
Assessment of Nutritional Status of Rural Children (2-5 Years) in Udaipur District
Jaishree Dadhich, Shashi Jain
 Vol 9, No 2 (2018), Pagination: 368-374
ABSTRACT |  PDF     Abstract Views: 10  |  PDF Views: 0
Quality Evaluation of Traditional Styled Meat Pickle Prepared from Native Desi Chicken Meat
M. Anna Anandh, R. Annal Villi
 Vol 9, No 2 (2018), Pagination: 375-380
ABSTRACT |  PDF     Abstract Views: 15  |  PDF Views: 0
Sensory, Keeping and Nutritional Qualities of Soyaladoo Before and After Storage
N. S. Ghatge
 Vol 9, No 2 (2018), Pagination: 381-384
ABSTRACT |  PDF     Abstract Views: 9  |  PDF Views: 0
Develop Different Nutritive Recipes Using Chikoo and Kiwi Peel Powder and Performe Sensory Evaluation
Isha Sachdeva, Swati Sharma
 Vol 9, No 2 (2018), Pagination: 385-389
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Studies on Development and Quality Evaluation of Composite Flour Cookies
S. D. Katke, G. R. Pandhare, P. S. Patil
 Vol 9, No 2 (2018), Pagination: 390-395
ABSTRACT |  PDF     Abstract Views: 12  |  PDF Views: 0
Development and Physico-Chemical Evaluation of Spaghetti Enriched with Jackfruit Seed Flour
H. Mandave Prajakta, K. P. Babar, D. T. Bornare
 Vol 9, No 2 (2018), Pagination: 396-401
ABSTRACT |  PDF     Abstract Views: 12  |  PDF Views: 0
Nutritional and Anti Nutritional Analysis of Iron Rich Flour Develop by Using of Garden Cress Seeds
Khushbu Gurjar, Renu Mogra
 Vol 9, No 2 (2018), Pagination: 402-408
ABSTRACT |  PDF     Abstract Views: 16  |  PDF Views: 0
Evaluation of Acceptability of Lime Jam and Scope for Entrepreneurship Development
Prema B. Patil
 Vol 9, No 2 (2018), Pagination: 409-411
ABSTRACT |  PDF     Abstract Views: 10  |  PDF Views: 0
Assessment of Nutritional Status of Rural Adolescent Girls (13-15 Years)
T. N. Khan, J. P. Nerlekar, A. M. Bhoyar
 Vol 9, No 2 (2018), Pagination: 412-417
ABSTRACT |  PDF     Abstract Views: 14  |  PDF Views: 0
Quality Characteristics of Rusk Prepared from Soybean and Oat Based Composite Flour
S. D. Dalal, S. B. Dabhade, D. T. Bornare, K. P. Babar
 Vol 9, No 2 (2018), Pagination: 418-425
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Development and Quality Evaluation of Antioxidant Rich Star Fruit Beverages (Averrhoa carambola)
Anamika Gautam, Shashi Jain
 Vol 9, No 2 (2018), Pagination: 426-430
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Rejuvenating Millets Through Value Addition
Prema B. Patil
 Vol 9, No 2 (2018), Pagination: 431-433
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0
Studies on Colour Kinetics and Textural Characteristics of Sugar and Jaggery Based Papaya Leather
Devendra Kumar, R. N. Shukla
 Vol 9, No 2 (2018), Pagination: 434-440
ABSTRACT |  PDF     Abstract Views: 9  |  PDF Views: 0

Review

Nanotechnology in Food Preservation
Priyanka Singh
 Vol 9, No 2 (2018), Pagination: 441-447
ABSTRACT |  PDF     Abstract Views: 9  |  PDF Views: 0

A Case Study

An Approach Towards Fortification of Rice
Kiran Dabas, Khursheed Alam Khan
 Vol 9, No 2 (2018), Pagination: 448-451
ABSTRACT |  PDF     Abstract Views: 12  |  PDF Views: 0

Research Note

Effect Of Withania somnifera Extract on Adipose Tissue Derived Progenitors
A. Mangala Gowri, S. Priya, D. Baskaran
 Vol 9, No 2 (2018), Pagination: 452-454
ABSTRACT |  PDF     Abstract Views: 11  |  PDF Views: 0