தொகுதி 4, பிரச்சினை 3 (2016)

ஆய்வுக் கட்டுரை

Effect of Mediterranean Oils and Spices against Food-Related Pathogenic Bacteria

• Nuno Silva1, Tiago Santos, Catarina Marinho, Margarida Sousa, Joana Teixeira, Darinka Gonzalez, Elisete Correia, Gilberto Igrejas and Patrícia Poeta

ஆய்வுக் கட்டுரை

Enhancing Storage of Paneer Using Low Cost Hurdle Technology

• Rita Narayanan, Ananthakumar and Tejas

ஆய்வுக் கட்டுரை

Cheese Analogues

• Abdullah Badem and Gürkan Uçar

ஆய்வுக் கட்டுரை

Functional Properties of Dehulled Red Gram and Lentil Sourced from Organic and Non-Organic Sources: A Comparative Evaluation

• Rajesh D, Divya Ramesh, Jamuna Prakash

ஆய்வுக் கட்டுரை

Amino Acids Pattern and Fatty Acids Composition of the Most Important Fish Species of Saudi Arabia

• ElShehawy SM, El-Fatah Gab-Alla AA, Mutwally HM

ஆய்வுக் கட்டுரை

Isolation, Identification and Characterization of Lactic Acid Bacteria from Milk and Yoghurts

• Md. Ibrahim Khalil, Md. Nural Anwar

ஆய்வுக் கட்டுரை

Evaluating Extracting Conditions for Preparation of an Anthocyanin Enriched Extract from Sohiong (Prunus nepalensis L.) for Prospective Applications in Food

• Tanya L Swer, Komal Chauhan, Prodyut K Paul, Mukhim C, Rachna Sehrawat

ஆய்வுக் கட்டுரை

Comparative Assessment of Wara (Local Cheese) Produced using Three Natural Additives as Coagulants

• Orhevba BA, Taiwo AD

மினி விமர்சனம்

Probiotic Milk- A Review

• Radha Madhavi B

குறுகிய தொடர்பு

Eating Disorders-A Review

• Jhansi A and Chandrasekhar A