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Iranian Food Science and Technology Research Journal最新文献

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Infant feeding practices among tribal population 部落人口中的婴儿喂养方法
Iranian Food Science and Technology Research Journal Pub Date : 2020-04-15 DOI: 10.15740/has/fsrj/11.1/39-41
B. Deka, I. Sarma, Tulika Borah
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引用次数: 0
Development of pearl millet (Pennisetum glaucum) products 珍珠粟(Pennisetum glaucum)产品的开发
Iranian Food Science and Technology Research Journal Pub Date : 2020-04-15 DOI: 10.15740/has/fsrj/11.1/34-38
R. H. Gore, T. N. Khan, J. Nerlekar
{"title":"Development of pearl millet (Pennisetum glaucum) products","authors":"R. H. Gore, T. N. Khan, J. Nerlekar","doi":"10.15740/has/fsrj/11.1/34-38","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/34-38","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"6 1","pages":"34-38"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86954586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of mango extrudates by extrusion processing 挤压加工芒果挤出制品的研制
Iranian Food Science and Technology Research Journal Pub Date : 2020-04-15 DOI: 10.15740/has/fsrj/11.1/22-27
Dhruv Juyal
{"title":"Development of mango extrudates by extrusion processing","authors":"Dhruv Juyal","doi":"10.15740/has/fsrj/11.1/22-27","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/22-27","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"224 1","pages":"22-27"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89165596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development and quality evaluation of meat balls from turkey meat 火鸡肉肉丸的研制及质量评价
Iranian Food Science and Technology Research Journal Pub Date : 2020-04-12 DOI: 10.15740/has/fsrj/11.1/17-21
M. Anandh
{"title":"Development and quality evaluation of meat balls from turkey meat","authors":"M. Anandh","doi":"10.15740/has/fsrj/11.1/17-21","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/17-21","url":null,"abstract":"A study was conducted to develop and assess the quality and acceptability of meat balls from turkey meat ( Meleagris gallopavo ). Meat balls prepared from broiler chicken meat were used as control. Significantly (P<0.05) higher pH, product yield (%), moisture retention (%), moisture (%), protein (%) and fat (%) were observed in turkey meat balls. The product shrinkage (%) was non-significantly higher in broiler chicken meat balls as compared to turkey meat balls. No significant differences were observed in microbial counts between the broiler chicken meat and turkey meat balls. Physico-chemical parameters of turkey meat balls were comparable with broiler chicken meat balls. Sensory evaluation scores results indicated that meat balls prepared from turkey were rated “very palatable” and were comparable with meat balls prepared from broiler chicken meat. Therefore, it can be concluded that, turkey meat can be successfully used for preparation of meat balls of acceptable quality.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"36 1","pages":"17-21"},"PeriodicalIF":0.0,"publicationDate":"2020-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89578848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Clinical profile of patients suffering from urolithiasis 尿石症患者的临床概况
Iranian Food Science and Technology Research Journal Pub Date : 2019-10-15 DOI: 10.15740/has/fsrj/10.2/181-183
Roopam K. Gupta, M. Goyal
{"title":"Clinical profile of patients suffering from urolithiasis","authors":"Roopam K. Gupta, M. Goyal","doi":"10.15740/has/fsrj/10.2/181-183","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/181-183","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85407840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of family income and family composition on mean food intake of rural children (10-12 years) of Haryana 家庭收入和家庭构成对哈里亚纳邦农村儿童(10-12岁)平均食物摄入量的影响
Iranian Food Science and Technology Research Journal Pub Date : 2019-10-15 DOI: 10.15740/has/fsrj/10.2/144-148
P. Rani, V. Sangwan
{"title":"Effect of family income and family composition on mean food intake of rural children (10-12 years) of Haryana","authors":"P. Rani, V. Sangwan","doi":"10.15740/has/fsrj/10.2/144-148","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/144-148","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80342279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Anti-diabetic property of purple rice 紫米的抗糖尿病特性
Iranian Food Science and Technology Research Journal Pub Date : 2019-10-15 DOI: 10.15740/has/fsrj/10.2/237-242
Chungkham Nganthoibi, Namita Singh
{"title":"Anti-diabetic property of purple rice","authors":"Chungkham Nganthoibi, Namita Singh","doi":"10.15740/has/fsrj/10.2/237-242","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/237-242","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84496219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of different drying methods on physico-chemical and functional properties of flour produced from sprouted whole wheat grain 不同干燥方法对全麦发芽面粉理化及功能特性的影响
Iranian Food Science and Technology Research Journal Pub Date : 2019-10-15 DOI: 10.15740/has/fsrj/10.2/135-143
Sunil Manohar Behera, P. Srivastav
{"title":"Effect of different drying methods on physico-chemical and functional properties of flour produced from sprouted whole wheat grain","authors":"Sunil Manohar Behera, P. Srivastav","doi":"10.15740/has/fsrj/10.2/135-143","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/135-143","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91430992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Cultivation, proximate composition and preliminary phytochemical analysis of wheat grass (Triticum aestivum L.) powder 小麦草(Triticum aestivum L.)粉末的栽培、近似成分及初步植物化学分析
Iranian Food Science and Technology Research Journal Pub Date : 2019-10-15 DOI: 10.15740/has/fsrj/10.2/189-192
N. Jain, M. Singh, Neelam Chaturvedi
{"title":"Cultivation, proximate composition and preliminary phytochemical analysis of wheat grass (Triticum aestivum L.) powder","authors":"N. Jain, M. Singh, Neelam Chaturvedi","doi":"10.15740/has/fsrj/10.2/189-192","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/189-192","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91528887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Dietary habits and macronutrients intake of muslim people (Sunni) of 25 to 45 years 25 ~ 45岁穆斯林人群(逊尼派)的饮食习惯和常量营养素摄入量
Iranian Food Science and Technology Research Journal Pub Date : 2019-10-15 DOI: 10.15740/has/fsrj/10.2/193-196
Pooja Singh, Vinita Singh
{"title":"Dietary habits and macronutrients intake of muslim people (Sunni) of 25 to 45 years","authors":"Pooja Singh, Vinita Singh","doi":"10.15740/has/fsrj/10.2/193-196","DOIUrl":"https://doi.org/10.15740/has/fsrj/10.2/193-196","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"91 9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89853137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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