Volume 9, Issue 2, 2022

Articles

• The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels

  Erkigul Bukyei, Buyanchimeg Baasanjargal, Enkhbat Tumurbaatar, Altanzul Ragchaa, Solongo Ganbold

  51-57

  Keywords:

  Fortifier, Meat Products, Sea Buckthorn Peels, Technology

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  Abstract views: 0 times| Download: 0 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217897

• Standardization, Sensory Evaluation and Physico Chemical Analysis of Grape Seed Powder Incorporated Home Made Noodles

  K. Kavitha, S. Gowthami

  58-65

  Keywords:

  Antioxidant, Grape Seed Powder, Homemade Noodles, Microbial Load, Polyphenols

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  Abstract views: 0 times| Download: 0 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217898

• Consumer Awareness Regarding Food Labelling of Pre-Packaged Foods in Kochi, Kerala

  Rashmi H. Poojara, Bini P. Varghese

  66-73

  Keywords:

  Consumer Awareness, Food Labelling, Pre Packaged Food

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  Abstract views: 0 times| Download: 0 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217899

• Formulation of Flaxseed Powder Incorporated Cookies

  P. Indumathy, V. Priyadharshini

  74-79

  Keywords:

  Cookies, Flaxseed, Organoleptic Evaluation, Physico-chemical Parameters, Texture Profile

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  Abstract views: 0 times| Download: 0 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217900

• Formulation, Evaluation and Shelf Life of Chickpea Coffee

  T. Roja, S. Ponne

  80-84

  Keywords:

  Chickpea Coffee, Chiffee, Coffee, Coffee Substitute

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  Abstract views: 0 times| Download: 0 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217901

• Bridging the Skill Gap in the Indian Food Processing Sector: A Review

  Preeti Dixit, R. Ravichandran

  85-100

  Keywords:

  Food Industry, Food Processing, Government Policies, Skilling, Skill Gap, Skill India, Vocational Education, Workforce

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  Abstract views: 0 times| Download: 0 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217902