Nutrition & Food Science: Volume 45 Issue 5

Effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, traditional fried mutton ribs

Sourab Dua, Z. F. Bhat, Sunil Kumar

The purpose of this study is to explore the possibility of utilization of lemon peel extract as a natural antioxidant source in muscle foods. The products incorporated with lemon…

Standardization of formulation and processing conditions for development of nutritional carabeef cookies

Meena Goswami, B. D. Sharma, S. K. Mendiratta, Vikas Pathak, R. R. Kumar, Suman Talukdar, Heena Sharma

The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and…

Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C

Nitin Mehta, B . D. Sharma, R. R. Kumar, Pavan Kumar, Om Prakash Malav, Akhilesh Kumar Verma

The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was…

Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

Samuel Ayofemi Adeyeye, John O. Akingbala

This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and…

Relationship between professional experience as a practicing dietitian and lifestyle and dietary habits among graduates of a department of food science and nutrition

Minatsu Kobayashi, Sayo Uesugi, Reiko Hikosaka, Rieko Aikawa

This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired…

The quality and storage stability of chicken patties prepared with different additives

Achir Jamwal, Sunil Kumar, Z. F. Bhat, Arvind Kumar, Simranjeet Kaur

The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage…

Quality characteristics and storage stability of emu meat nuggets formulated with finger millet (Eleusine coracana) flour

Manish Kumar Chatli, Pavan Kumar, Nitin Mehta, Akhilesh K Verma, Devendra Kumar, Om Prakash Malav

– The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability.

Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions

Akhilesh Kumar Verma, Vikas Pathak, Pramila Umaraw, Veer Pal Singh

The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature…

Fluctuations of phenols and flavonoids in infusion of lemon verbena (Lippia citriodora) dried leaves during growth stages

Mohammad Ghiath Naser Aldeen, Rita Mansoor, Malak AlJoubbeh

The purpose of this paper is to determine the total phenol content (TP) and total flavonoid content (TF) fluctuations in different infusions of lemon verbena. Dried leaves were…

Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

Swati Gupta, B. D. Sharma, S. K. Mendiratta

This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of…

Effect of tert-Butylhydroquinone on the quality characteristics of low fat Kalari, a hard and dry cheese

Deepak Mahajan, Z. F. Bhat, Sunil Kumar

The purpose of the present study was to evaluate the effect of tert-Butylhydroquinone (TBHQ) on the quality characteristics of low-fat Kalari, a hard and dry cheese. The products…

Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets

Simranjeet Kaur, Sunil Kumar, Z. F. Bhat

– The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets.

Requirements for microbiological quality management of the agricultural products: An introductory review in Bangladesh perspectives

Rashed Noor, Farahnaaz Feroz

The purpose of this paper is to portray a general situation on the microbiological spoilage aspects of agriculture and focus on the necessary management schemes of microbiological…