Advances in Food Science and Engineering
Volume 1, Issue 4, December 2017
Effect of Processing on Total Iron and Zinc, Ionizable Iron, Extractable Zinc, Phytate and Phytate: Mineral Ratios in Pearl Millet
Aparna Thorat, Sonali Rawool, Sheetal Ajbani, Ashwini Salvi, Sneha Chheda, Padmini S. Ghugre, Shobha A. Udipi, Erick Boy
Effect of Storage Conditions on Quality of Ready-to-Serve Beverage from Residual Osmotic Solution of Star Fruit
Behera Gitanajli, Panigrahi SS, Rayaguru K
Optimization of Chemical Pretreatment for Osmotic Dehydrated Talaja Red Onion Slices Using Response Surface Methodology
Deven Ashok Rane, Mukesh N. Dabhi
Interferences of Sugarcane Glycoproteins on the Formation of Commercial Sucrose Crystals
Elena Sánchez-Elordi, María Blanch, Carlos Vicente, María-Estrella Legaz
Sorghum Fermentation for Nutritional Improvement
Debabandya Mohapatra, Manoj Kumar Tripathi, Sumedha Deshpande, Sadvatha R. H
Effect of Pre-treatments in the Processing of Pineapple Leaf Fibers
Jean Rome Malou, Walter Tita, Johan Perret, Ashutosh Singh, Roger Moya Roque, Gopu Raveendran Nair