Volume 55, Issue 4, October - December 2018
Published:
2018-10-09
Original Articles
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Assessment of Aflatoxin Contamination from Discoloured Kernels in Ready-To-Eat Processed Groundnut Products
Vasanthi Siruguri, Srinivasu Kurella, Nupur Bharadwaj397-411Keywords:
Aflatoxin contamination, ready-to-eat groundnut, discoloured kernels, segregation, fried, roasted and salted productsDOI:
https://doi.org/10.21048/ijnd.2018.55.4.21510 -
Perceptions and Practices Related to Consumption of ‘Energy Drinks'
Aiswarya Ravichandran, Sudershan R. Vemula, Vishnu Vardhana Rao Mendu, Archana Konapur, SubbaRao M. Gavaravarapu412-422Keywords:
Energy drinks, perceptions, practices, hanging-out with friends, peersDOI:
https://doi.org/10.21048/jnd.2018.55.4.22114 -
Effect of 3-Month Lysine Supplementation on Growth and Muscle Function Parameters in Pre-pubertal Indian Girls
Sejil T. Verghese, Maria Pauline, Arun Das, Anura V. Kurpad423-431Keywords:
Lysine supplementation, handgrip, muscle strength, growthDOI:
https://doi.org/10.21048/ijnd.2018.55.4.21632 -
Resistant Starch Supplementation Improves Bifidobacteria Colonization and Lipid Profile in Adult Obese Subjects Residing in Urban Vadodara
Mini Sheth, Aanchal Johari, Isha Shah432-441Keywords:
Resistant starch, obesity, bifidobacteria, enterobacteria, prebioticDOI:
https://doi.org/10.21048/ijnd.2018.55.4.22115 -
Isolation, Production and Application of Bacterial Pectinase for Industrial Use
Nayana Mohan, Archana Prabhat442-454Keywords:
Apple juice clarification, enzyme, fruit juice, gram's staining, lime juice, pectinaseDOI:
https://doi.org/10.21048/ijnd.2018.55.4.22116 -
Vitamin- C retention in commercially available mung bean (Vigna radiate) sprouts
Shashi Prabha, Sangeeta Goomer455-462Keywords:
Mung beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf lifeDOI:
https://doi.org/10.21048/ijnd.2018.55.4.21371 -
Effect of Sunlight - UV Rays on the Vitamin D Status of Girls (18 to 22 years)
Annu Francis, R. Balasasirekha463-477Keywords:
Vitamin D, calcium, absorption, sunlight, curd, exposure, nutrition educationDOI:
https://doi.org/10.21048/ijnd.2018.55.4.21659 -
Sensory Quality and Calcium and Iron contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)
Shumaila Adib, A. V. Vasundhara478-487Keywords:
Buckwheat, gluten-free, functional foods, iron, calcium, sensory quality, shelf-life studiesDOI:
https://doi.org/10.21048/ijnd.2018.55.4.21055 -
Morbidity due to Infections in Preschool Children from Urban Low Income Households
R. V. Lakshmi, M. Sylvia Subapriya, K. Kalaivani, Prema Ramachandran488-499Keywords:
Pre-school children, morbidity, seasonal changes, health care, environmental hygieneDOI:
https://doi.org/10.21048/ijnd.2018.55.4.22117
Review Articles
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A Review on Regulatory Aspects of Food Contact Materials (FCM'S)
V. S. Deepika Rani, R. Naveen Kumar, Sudershan Rao Vemula500-519Keywords:
Food contact materials, food packaging, indirect food additives, regulationsDOI:
https://doi.org/10.21048/ijnd.2018.55.4.21676
Book Review
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Barasi's Human Nutrition A Health Perspective
R. Balasasirekha520-522Keywords:
No keywordsDOI:
https://doi.org/10.21048/ijnd.2018.55.4.22454
