Food Technology

All Items

• AN OVERVIEW OF NUTRITIOUS AND TEXTURE-MODIFIED FOODS USING 3D FOOD PRINTING NUTRITIOUS AND TEXTURE MODIFIED FOODS BY 3D

  Ravidharshini Thiyagarajan, Arun Joshy Victor Francis, Leena Sharan Victor Francis

  020032(1-14)

• EFFECTS OF ULTRASOUND AND PULSED ELECTRIC FIELD IN EDIBLE INSECT PROTEINS - A REVIEW Effects of Ultrasound and Pulsed Electric Field In Edible Insect Proteins - A Review

  Arun Joshy, Manali Rajan, Leena Sharan, Rajoo Baskar

  020038(1-15)

• GREEN FOODS AS SUSTAINABLE MEAT ALTERNATIVE: A REVIEW

  Devanampriyan Rajan, Sangeetha Arunalchalam, Deepak Subramani, Harini Alagumurugan, Abbas Ganesan

  020024(1-12)

• OPTIMIZATION OF LEGUME BASED MEAT ALTERNATIVE USING FREEZE STRUCTURING AND EVALUATION OF ITS QUALITY INDICES

  Devanampriyan Rajan, Chitra Devi Venkatachalam, Sangeetha Arunachalam

  020029(1-14)

• PHYSICOCHEMICAL, THERMAL AND PASTING PROPERTIES OF FLOURS FROM SELECTED NEW YAM CULTIVARS

  Anselm Ogah, Nwabueze Joseph Mbam, Francis Chinwendu Ekwu

  020041(1-12)

• QUALITY EVALUATION OF FLOUR AND BISCUIT PRODUCED FROM SWEET POTATO AND ORANGE POMACE

  Stephen Arinola, Afolabi Omolara O., Okunola Olutayo V.

  020033(1-8)

• STUDIES ON THE THERMAL PROPERTIES, LYCOPENE AND ΒETA-CAROTENE CONTENTS OF PUMPKIN FRUIT FLOUR Effect of heat processing on Cucurbita pepo

  Racheal Babalola, Albert Famuwagun, Williams Adejuwon, Zainab Abdulkareem, Abisola Fadipe, Esther Lawal, Fatimoh Ayansina, Tawakalitu Ijadunola, Olubunmi Akindele, Tolulope Akanbi

  020042(1-10)