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   Table of Contents
Coverpage
April-June 2018
Volume 7 | Issue 2
Page Nos. 1-135

Online since Tuesday, January 28, 2020

Accessed 3,267 times.

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RESEARCH PAPERS  

Stability of potentially bioactive compounds in red strawberry guava (Psidium Cattleianum sabine) and red brazilian cherry (Eugenia Uniflora L.) JAMS p. 1
Gabriela Niemeyer Reissig, Lisiane Pintanela Vergara, Rodrigo Cezar Franzon, Rui Carlos Zambiazi, Cesar Valmor Rombaldi, Rosane da Silva Rodrigues, Josiane Freitas Chim
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Chemical analysis and sensory evaluation of flaxseed cookies fortified with dried dates and raisins p. 13
Shreyasi Sengupta, Ina Mukherjee
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Physicochemical properties and sensory characteristics of bread prepared from wheat-african finger millet (Eluesine coracana) composite flour blends p. 18
Iombor Theophilus Terhemba, Dapas Afiniki Emmanuel, Gbeyonron Francisca Mlumun
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Extraction and identification of antimicrobial compounds from indian spices for preservation of fresh fruit cuts p. 27
Sneha Karadbhajne, Shraddha Kulkarni
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Effect of soy fortification on the nutrient composition and acceptability of kenyan cassava based porridges p. 36
Everlyne Namtala Sikuku, Charlotte Atsango Serrem, Beatrice Elung'ata Imo
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Neck circumference as a screening tool for obesity in adolescent girls in Navi Mumbai p. 45
Anupama Ravi Yadav Iyer, Anuradha Shekar
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Milk insulin content of egyptian lactating camels p. 52
Nagwa H I Abou-Soliman, Hassan A Elmetwaly
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Nutrient composition in non-alcoholic fatty liver disease— a review p. 58
Swapna Chaturvedi1, Neena Bhatia, Naval K Vikram
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Assessment of nutritional status of children below 5 years age group with especial reference of their morbidity pattern in a rural area of Bihar p. 72
Ajab Singh, Smita Pathak, Brijlata Dubey
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Quality characteristics of developed beetroot juice p. 77
N A C Sri Vidhya, S Radhai Sri
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Analysis of vitamin c contents of some tropical fruits and vegetables: Their dietary relevance in cancer p. 83
Ashwag Al Wadani
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Antioxidant activity of a vegetarian diet p. 90
Mousumi Niyogi
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Evaluation of complementary food, prepared from maize, plantain and soybean flour blends p. 95
GO Wordu, DB Kiin-Kabari, N J T Emelike
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Effects of physicochemical properties on the glycemic indices of maize stiff-gruel forms (inioka and tuwo masara) p. 103
Anikwenze Roland Onyeka, Ofoegbu Joseph Chibueze, Obojiofor Fortune Ebuka
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Processing effect of diverse cooking methods on retention of α-carotene all trans and cis isomers in green leafy vegetables-India p. 115
J Rao Sreeenivasa, B Naveen Kumar, K Bhaskarachary
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Microbiota of fermented meats: Microbial characterization and current investigations p. 128
Tiziana Maria Sirangelo
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