Volume 51, Issue 2, April-June 2014
Published:
2014-05-26
Articles
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Behavioural Management of Autistic Children through Dietary Intervention
Keywords:
Autism, Atypical Behaviour, Biscuits, Probiotic, Dietary Intervention.Abstract views: 114 times|
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Correlation of Body Mass Index with Percent Body Fat (PBF) and Comparative Analysis of PBF by Siri's and Goel's Equations for Asian Indians
Keywords:
Overweight, Body Mass Index (BMI), Underweight, Normal, Predictive Equation, Percent Body Fat.Abstract views: 109 times|
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Nutritional Composition and Sensory Quality of Iron Fortified Fruit Cheese
Keywords:
Guava Cheese, Pineapple Cheese, Nutritional Composition, Bioavailable Iron, Sensory Acceptability.Abstract views: 120 times|
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Impact of Cooking Treatments on the Nutritive and Antioxidative Components of Spinach Beet (Beta vulgaris Var. Bengalensis)
Keywords:
Antioxidant, Carotenoid, Cooking, Phenolic, Spinach Beet.Abstract views: 90 times|
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Influence of Place of Living on Dietary Intake, Physical Activity and BMI of Indians and Asian Indians in the U.S.-A Pilot Study
Keywords:
Comparison Study, Food Intake, Body Weight, Asian Indians, Coimbatore, San Diego, Physical Activity, Pilot Study.Abstract views: 106 times|
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Quality Evaluation of Organic Ripe Nendran Banana
Keywords:
Nendran, Organically Cultivated, Sensory Qualities, Chemical and Nutrient Composition, Anti Nutrient Profile, Pesticide Residue.Abstract views: 89 times|
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Utilizing Dehydrated Peels of Ridge Gourd (Luffa acutangula) for Development of a High Fiber Snack Product
Keywords:
Nutritional Composition, Sensory Quality, Shelf Stability, Lipid Peroxidation.Abstract views: 166 times|
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Effect of Multilegume Flour Addition on Pasta Processing and Quality Evaluation
Keywords:
Legumes, Pasta, Sprouting, Dehydration and Processing.Abstract views: 68 times|
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Development of Locally Available Fruit Incorporated Pasta
Keywords:
Nutritional Pasta, Jack Fruit, Papaya, Banana, Physical Characteristics, Sensory Evaluation.Abstract views: 144 times|
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Standardization of Fermentation Time of Garcinia indica Wine, Antioxidant Capacity and Hydroxycitric Acid Content
Keywords:
Garcinia indica Fruit, Kokum Fruit, Fermentation, Kokum Wine, Antioxidant, Hydroxycitric Acid.Abstract views: 82 times|
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Book Review
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Evaluation of Certain Food Additives and Contaminants-Seventy-Seventh Report of the Joint FAO/WHO Expert Committee on Food Additives
Abstract views: 52 times|
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