Volume 58, Issue S2, January-March 2021
Comparative Study on Different Drying Techniques for Determining the Moisture Content of Cereals/Millets and Pulses
Keywords:Drying, Moisture Content, Convection Oven Drying, Microwave Oven Drying.
KAP Study of an Ice Cream Factory at Palakkad
Keywords:Food Hygiene, Sanitation, Good Handling Practices, Waste Management, Insulated Boxes.
Formulation of Kattuyanam Rice Cupcake and its Quality Assessment
Keywords:Kattuyanam Rice, Cupcake, Vegan, Gluten-Free, Novel Snacks.
Food Safety in Selected Bakery Outlets during Covid 19 - A Case Study
Keywords:Catering Establishments, Food Safety Protocols, Cleaning and Sanitization Procedures, Food Service Methods.
Process Optimisation of Pumpkin Powder and its Quality Evaluation
Keywords:Pumpkin Powder, Tray Dryer, Beta Carotene, Powder Characteristics, Resistance Starch, Anti Diabetic Agent.
Pre-Lacteal Feeding Practices: An Infraction of Nutritionally Secured and Healthy Generations
Keywords:Pre-Lacteal Feeds, Breast Feeding, Working Lactating Mothers, Colostrum.
Prevalence of Obesity among Young Women in Vellore District
Keywords:Prevalence, Obesity, Overweight, Young Women, BMI.
Comparative Phytochemical Analysis and Free Radical Scavenging Activity of Different Extracts of Allium ascalonicum (Shallots)
Keywords:Allium ascalonicum, Phytochemical Screening, Free Radical Scavenging Activity.
Development and Standardization of Mango Leaf Incorporated Health Mix
Keywords:Millets, Mango Leaves Powder, Health Mix, Phytonutrient, Sensory Evaluation, Macro and Micronutrients.
Nutritional Profile of Adult Men (35-55 years), Energy Balance and Impact of Nutrition Education on their Nutritional Knowledge
Keywords:Anthropometric Measurement, Dietary Intake, Energy Balance, Nutrition Education.
Evaluation of Plectranthus amboinicus Leaf Extract for Free Radical Scavenging Activity – An In Vitro Approach
Keywords:Plectranthus amboinicus, Methanol Extract, Free Radical Scavenging.
Development and Standardization of Rajma Flour Incorporated Food Products to Combat Malnutrition
Keywords:Germination, Anti-Nutritional Factors, Sensory Evaluation, Malnutrition.
Development and Quality Evaluation of Millet Based Nutri-Composite Ladoos Incorporated with Soy Flour and Jack Fruit Seed Flour
Keywords:Ladoos, Soy Flour, Sorghum, Millets, Sensory Evaluation, Physico-Chemical Properties.
Attitude and Practices of Food Labels among Consumers in Puducherry Region - A Cross Sectional Study
Keywords:Attitude, Practice, Consumer Behaviour, Food Labels.