Authors:
Aayat Hamid1, Dr. Renu Khedkar2 and Dr. Haroon Naik3
Microbiological Contamination of Food: The Sources, Impacts and Prevention
Authors:
Kuljinder Kaur1 and Archana Gautam2
Food Colours and their Chemistry
Authors:
Dr Namita Gandhi
Lost Cuisine: Food Culture of Partition Refugees from Multan
Authors:
Dr Ritu Bhagat
Nano-Delivery Systems for Tea Polyphenols: Applications in Food Fortification
Authors:
Minaxi Sharma*, Ramandeep Kaur, Shiv Kumar, Krishan Kumar and Tajendra Singh
Is Our Food Really Safe - Contaminants Induced during Food Processing
Authors:
Shikha Goel1, Priyanka Prajapati2, Mrigya Bansal3 and Priya Pal4
Taste Modification Using Miracle Berry (Synsepalum dulcificum): A Dynamic Approach for Novel Foods
Authors:
Shikha Goel1, Ragya Kapoor2, Kirat Khushwinder Bains3 and Namrata S.4
Nutritional Importance and Processing Aspects of Pseudo-cereals
Authors:
Priyanka Thakur1 and Dr. Krishan Kumar2
Role of Ashwagandha Incorporated Functional Foods for Betterment of Human Health: A Review
Authors:
Manvir Kaur Gill, Shiv Kumar, Minaxi Sharma, Tajendra Pal Singh, Krishan Kumar and Ramandeep Kaur
A Perspective of Food Ethics
Authors:
Chetna Gupta
Synthesis and Characterization of L-ascorbic acid Stabilized Florescence Copper Nanoclusters
Authors:
Rajat Singh1,V. J. Shiva Swaraj1, Harish Kumar1, Rahul Mehra1, Prince Chawla2and Naveen Kumar1*
Tendu: An Underutilized Fruit with Vast Nutritional and Phytochemical Potential
Authors:
Zeba Jamil1 and Neha Sharma*2
INTERVENTION ON IMPROVING KNOWLEDGE AND PRACTICES REGARDING IRON DEFICIENCY ANEMIA AND HEALTH OF ADOLESCENT GIRLS IN
Authors:
URBAN SLUMS, JAIPUR NICHETA BHATIA*1 AND POOJA TALIKOTI*2
Sensory Aspects of Adolescence Choices towards Oats Developed Products
Authors:
Upasana Gaggat
Study on Manufacturing and Nutritional Contents of Milk and Milk Products at Dugdh Utpadak Sahkari Sangh Ltd, Varanasi
Authors:
Nisha Tiwari
The Deplorable Impact of Malnutrition in India
Authors:
Aditya1 and Vikas Suman2
Rivers of Punjab and Saraswati in Literary Tradition
Authors:
Amrik Singh
Application of Nanotechnology in Food Research
Authors:
Karnika Prakash* and Upasana Yadav
Nutrition Education for Care and Support of Tuberculosis Patients
Authors:
Surbhi1and Gurjeet Kaur Chawla2
Product Development from Banana Blossom Powder and Indian Gooseberry Powder for Anaemic Adolescent Girls
Authors:
Shuchita Anand1, Mahak Sharma2
Development of Eggless Chia Seeds Biscuits
Authors:
Nikita Madan1, Mansi2 and Dipti Sharma3
Edible Films: The Environment Friendly Package
Authors:
Upasana Yadav and Karnika Prakash
Effect of Moisture Content on different Engineering Properties of Sweet Basil Seeds
Authors:
Ariha Devra1, Soumen Roy2 and Barjinder P. Kaur3
Healthy Diet is Life for Sports
Authors:
Dr. Kavita
Polyphenolic Compounds Possessing Radical Scavenging Activity (RSA) in Pomegranate Peel
Authors:
Amanjyoti and Manju V. Nehra
Oxidative Stability of Oils and Fats with Natural Antioxidants: A Review
Authors:
Amanjyoti and Manju V. Nehra
Comparative Efficacy of Natural and Synthetic Antioxidants in Preventing Rancidity
Authors:
Manju V. Nehra and Amanjyoti
Study of Food Habit in Adolescent Group
Authors:
Nitin Sharma
Evaluation of Brassicaceae Microgreens as Functional Foods using Nutritional and Metabolite Profiling
Authors:
Yogesh Pant1, Maneesh Lingwan1 and Shyam Kumar Masakapalli1*
Development of Nutritionally and Functionally Enriched Low Amylose Rice Based Ready -to-eat Porridge Mix by Partial Incorporation of Chia and Quinoa Flour
Authors:
Jyoti Goyat1 and Himjyoti Dutta2
