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FoodSci: Indian Journal of Research in Food Science and Nutrition最新文献

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Development of Moringa Oleifera Gum Incorporated Juices and its Popularization 辣木胶复合果汁的研制与推广
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2023-06-01 DOI: 10.15613/fijrfn/2023/v10i1/220641
Ganapathy Ranjani, B. Saisuruth
{"title":"Development of Moringa Oleifera Gum Incorporated Juices and its Popularization","authors":"Ganapathy Ranjani, B. Saisuruth","doi":"10.15613/fijrfn/2023/v10i1/220641","DOIUrl":"https://doi.org/10.15613/fijrfn/2023/v10i1/220641","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126847343","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
Formulation, Standardization and Quality - An Analysis of Fibre Bites 配方、标准化和质量——纤维咬伤的分析
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2023-06-01 DOI: 10.15613/fijrfn/2023/v10i1/220472
P. Indumathy, P. Dharani Sri
{"title":"Formulation, Standardization and Quality - An Analysis of Fibre Bites","authors":"P. Indumathy, P. Dharani Sri","doi":"10.15613/fijrfn/2023/v10i1/220472","DOIUrl":"https://doi.org/10.15613/fijrfn/2023/v10i1/220472","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"123 1-2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132570320","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
Assessment of Nutritional Status of Pregnant Women in Coimbatore District and Imparting Nutrition Education 哥印拜陀地区孕妇营养状况评估及营养教育
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2023-06-01 DOI: 10.15613/fijrfn/2023/v10i1/220469
K. Yasodhadevi, S. Preethi, S. Banumathi
{"title":"Assessment of Nutritional Status of Pregnant Women in Coimbatore District and Imparting Nutrition Education","authors":"K. Yasodhadevi, S. Preethi, S. Banumathi","doi":"10.15613/fijrfn/2023/v10i1/220469","DOIUrl":"https://doi.org/10.15613/fijrfn/2023/v10i1/220469","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128539605","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
Increasing the Economic Value of Nutritionally Rich Watermelon Rind by Preparing Edible Value-added Products 制备可食用增值产品，提高营养丰富西瓜皮的经济价值
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2023-06-01 DOI: 10.15613/fijrfn/2023/v10i1/220471
S. Gayathri Devi, C. Prabhavathy
{"title":"Increasing the Economic Value of Nutritionally Rich Watermelon Rind by Preparing Edible Value-added Products","authors":"S. Gayathri Devi, C. Prabhavathy","doi":"10.15613/fijrfn/2023/v10i1/220471","DOIUrl":"https://doi.org/10.15613/fijrfn/2023/v10i1/220471","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"s2-41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116338055","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
Edible Coatings in Fruits: Effectiveness and Applicability : A Review 水果可食用涂层:有效性和适用性综述
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2023-06-01 DOI: 10.15613/fijrfn/2023/v10i1/220470
Yashvantkumar Pandya, Anushka Sharma, M. Bakshi
{"title":"Edible Coatings in Fruits: Effectiveness and Applicability : A Review","authors":"Yashvantkumar Pandya, Anushka Sharma, M. Bakshi","doi":"10.15613/fijrfn/2023/v10i1/220470","DOIUrl":"https://doi.org/10.15613/fijrfn/2023/v10i1/220470","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122172202","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
The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels 沙棘皮强化水煮香肠工艺研究成果
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2022-12-31 DOI: 10.15613/fijrfn/2022/v9i2/217897
Erkigul Bukyei, B. Baasanjargal, Enkhbat Tumurbaatar, Altanzul Ragchaa, Solongo Ganbold
{"title":"The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels","authors":"Erkigul Bukyei, B. Baasanjargal, Enkhbat Tumurbaatar, Altanzul Ragchaa, Solongo Ganbold","doi":"10.15613/fijrfn/2022/v9i2/217897","DOIUrl":"https://doi.org/10.15613/fijrfn/2022/v9i2/217897","url":null,"abstract":"The article presents the evaluation of dried peels from sea-buckthorn fruit pomace obtained after juice production in Tes Sum, Uvs province and its use in producing boiled sausages. The boiled sausages were enriched with four different amounts of sea buckthorn peels which are as follows: 0.2%, 0.3%, 0.4% and 0.5%. According to the experimental research compared to the reference, the amount of oil increased by 1.9%, fiber by 0.4%, flavonoids by 0.2 mg%, calcium and magnesium by 2 mg% and iron by 0.2% in boiled sausages that were enriched with 0.4% sea buckthorn peels. Moreover, the moisture and nitrite content decreased by 3.3% and 2.2 mg%, respectively.","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114538209","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
Bridging the Skill Gap in the Indian Food Processing Sector: A Review 弥合印度食品加工部门的技能差距:综述
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2022-12-31 DOI: 10.15613/fijrfn/2022/v9i2/217902
Preeti Dixit, R. Ravichandran
{"title":"Bridging the Skill Gap in the Indian Food Processing Sector: A Review","authors":"Preeti Dixit, R. Ravichandran","doi":"10.15613/fijrfn/2022/v9i2/217902","DOIUrl":"https://doi.org/10.15613/fijrfn/2022/v9i2/217902","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"162 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124531767","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
Formulation, Evaluation and Shelf Life of Chickpea Coffee 鹰嘴豆咖啡的配方、评价和保质期
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2022-12-31 DOI: 10.15613/fijrfn/2022/v9i2/217901
T. Roja, S. Ponne
{"title":"Formulation, Evaluation and Shelf Life of Chickpea Coffee","authors":"T. Roja, S. Ponne","doi":"10.15613/fijrfn/2022/v9i2/217901","DOIUrl":"https://doi.org/10.15613/fijrfn/2022/v9i2/217901","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"268 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115885063","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
Standardization, Sensory Evaluation and Physico Chemical Analysis of Grape Seed Powder Incorporated Home Made Noodles 葡萄籽粉自制面条的标准化、感官评价及理化分析
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2022-12-31 DOI: 10.15613/fijrfn/2022/v9i2/217898
K. Kavitha, S. Gowthami
{"title":"Standardization, Sensory Evaluation and Physico Chemical Analysis of Grape Seed Powder Incorporated Home Made Noodles","authors":"K. Kavitha, S. Gowthami","doi":"10.15613/fijrfn/2022/v9i2/217898","DOIUrl":"https://doi.org/10.15613/fijrfn/2022/v9i2/217898","url":null,"abstract":"As grape seed is the waste material in grape processing, these waste material is generally utilized as cattle feed in many countries, while grape seed has been shown to contain high amount of antioxidant compounds and is a good source of polyphenols a wide variety of proanthocyanidins. For the current study, grape seeds were collected, dried and powdered separately and incorporated in different variety of noodles such as tomato, mint and beetroot at 10%, 20% and 30% levels. Among the three varieties, 20% grape seed powder incorporated beetroot noodles was highly accepted. Grape seed powder incorporated noodles were found to be rich in protein, vitamins like carotene, vitamins C and Vitamin E and minerals like iron and calcium. The microbial load was assessed for highly accepted grape seed powder incorporated homemade noodles and it was found to be safe level.","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125376922","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
Consumer Awareness Regarding Food Labelling of Pre-Packaged Foods in Kochi, Kerala 消费者对喀拉拉邦高知预包装食品标签的认识
FoodSci: Indian Journal of Research in Food Science and Nutrition Pub Date : 2022-12-31 DOI: 10.15613/fijrfn/2022/v9i2/217899
Rashmi H. Poojara, Binil Varghese
{"title":"Consumer Awareness Regarding Food Labelling of Pre-Packaged Foods in Kochi, Kerala","authors":"Rashmi H. Poojara, Binil Varghese","doi":"10.15613/fijrfn/2022/v9i2/217899","DOIUrl":"https://doi.org/10.15613/fijrfn/2022/v9i2/217899","url":null,"abstract":"","PeriodicalId":329288,"journal":{"name":"FoodSci: Indian Journal of Research in Food Science and Nutrition","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114578788","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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