Journal of Food Science and Technology 2010 №06

Journal of Food Science and Technology
Nov-Dec 2010, Volume 47, Issue 6, Pages 587-699Hydrocolloids as thickening and gelling agents in food: a critical review
Dipjyoti Saha and Suvendu BhattacharyaChemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
Suresh Kumar Tiruppur Venkatachallam, Hajimalang Pattekhan, Soundar Divakar and Udaya Sankar KadimiOptimization of extrusion conditions for defatted soy-rice blend extrudates
Sanjeev Kumar Garg and Daya S. SinghStudy of Mucor spp. in semi-hard cheese ripening
Na Zhang and Xin-Huai ZhaoStandardization of pre-treatments for the preparation of dried arils from wild pomegranate
N. S. Thakur, M. M. Bhat, Neerja Rana and V. K. JoshiDrying of ‘Perlette’ grape under different physical treatment for raisin making
Abhay Kumar Thakur, V. K. Saharan and R. K. GuptaHeat and mass transfer in deep-frying of pumpkin, sweet potato and taro
Araya Ahromrit and Prabhat K. NemaDevelopment of ready-to-eat appetisers based on pepper and their quality evaluation
Dadasaheb D. Wadikar, C. Nanjappa, K. S. Premavalli and Amrinder Singh BawaA comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties
G. Deepa, Vasudeva Singh and K. Akhilender NaiduAntioxidative enzymatic profile of mushrooms stored at low temperature
Chhagan Lal Dama, Sunil Kumar, Brijesh K. Mishra, Kunj Bihari Shukla and Sudha Mathur, et al.Amino acid composition of Lagenaria siceraria seed flour and protein fractions
Moriyike Esther Ogunbusola, Tayo Nathaniel Fagbemi and Oluwatooyin Faramade OsundahunsiEffect of moisture content and residence time on dehulling of flaxseed
P. Barnwal, K. K. Singh, D. Mridula, R. Kumar and J. RehalEffect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leaves
Kalpana Rayaguru and Winny RoutrayRoasting green coffee beans using spouted bed roaster: changes in physical characteristics
V. D. Nagaraju and Suvendu BhattacharyaNondestructive determination of curcuminoids from turmeric powder using FT-NIR
Sonal Tripathi, K. G. Patel and A. M. BafnaUtilization of wild apricot kernel press cake for extraction of protein isolate
P. C. Sharma, B. M. K. S. Tilakratne and Anil GuptaPost-harvest quality and shelf-life of tender coconut
M. Haseena, K. V. Kasturi Bai and Sugatha PadmanabhanScreening for erucic acid and glucosinolate content in rapeseed-mustard seeds using near infrared reflectance spectroscopy
Satyanshu Kumar, Jitendra Singh Chauhan and Arvind KumarEffect of incorporation of chicken blood plasma on physico-chemical properties of cakes
R. M. Warhadpande, K. K. Dutta, J. D. Mahanta and M. HazarikaDevelopment and quality evaluation of aonla mouth freshner
Vishal Singh Barwal, Vivek Garg and Rakesh Sharma