Past Issue- May 2024 – Asian Journal of Nutrition & Food Sciences

Volume-1 Issue-2 (May, 2024)

Pulse Electric Field (PEF) in Food Sectors

Uploaded on: May 20, 2024 | Published by: Asian Journal of Nutrition & Food Science

Author: Shreevatsa Rajeev Hegde, Mohini Panchamdas Waghmare, Dronachari Manvi, M K Varsha

Volume-1, Issue-2, Page Numbers: 1-21

DOI: https://zenodo.org/doi/10.5281/zenodo.11115067

Cite Article

Hegde, S. R., Panchamdas, W. M., Manvi, D. & Varsha, M. K. (2024). Pulse Electric Field (PEF) in Food Sectors. Asian Journal of Nutrition & Food Science, 1(2): 1-21. DOI: https://doi.org/10.5281/zenodo.11115068

Development and Quality Evaluation of Gluten Free Breakfast Cereal and Healthy Bar using Red Banana incorporated with Foxtail Millet and Pumpkin Seed

Uploaded on: May 20, 2024 | Published by: Asian Journal of Nutrition & Food Science

Authors: Navya K.T., Parvathi P.K., Anupama Biju, Athira P., Dheeba A.

Volume-1, Issue-2, Page Numbers: 22-32

DOI: https://zenodo.org/doi/10.5281/zenodo.11174468

Cite Article

Navya, K.T., Parvathi, P. K., Biju, A., Athira, P. & Dheeba, A. (2024). Development and Quality Evaluation of Gluten Free Breakfast Cereal and Healthy Bar using Red Banana incorporated with Foxtail Millet and Pumpkin Seed. Asian Journal of Nutrition & Food Science, 1(2): 22-32. DOI: https://doi.org/10.5281/zenodo.11174469

Novel ingredient for fat reduction in bakery product preparation and its effect on baking characteristics

Uploaded on: May 20, 2024 | Published by: Asian Journal of Nutrition & Food Science

Authors: Utkarsh Dwivedi, Shreevatsa Rajeev Hegde, Naveenkumar Janardhan, Dronachari Manvi, Mudavath Saritha, M K Varsha

Volume-1, Issue-2, Page Numbers: 33-69

DOI: https://doi.org/10.5281/zenodo.11235592

Cite Article

Dwivedi, U., Hegde, S. R., Janardhan, N., Manvi, D., Saritha, M & Varsha, M. K. (2024). Novel ingredient for fat reduction in bakery product preparation and its effect on baking characteristics. Asian Journal of Nutrition & Food Science, 1(2): 33-69. DOI: https://doi.org/10.5281/zenodo.11235592

Development and Quality Evaluation of Ready-to-mix Dosa from Sorghum millet and Sweet Potato flour for Diabetes

Uploaded on: May 20, 2024 | Published by: Asian Journal of Nutrition & Food Science

Authors: Parvathi P.K., Navya K.T., Anupama Biju, Athira P., Dheeba A.

Volume-1, Issue-2, Page Numbers: 70-78

DOI: https://zenodo.org/doi/10.5281/zenodo.11209669

Cite Article

Parvathi, P. K., Navya, K.T., Biju, A., Athira, P. & Dheeba, A. (2024). Development and Quality Evaluation of Ready-to-mix Dosa from Sorghum millet and Sweet Potato flour for Diabetes. Asian Journal of Nutrition & Food Science, 1(2): 70-78. DOI: https://doi.org/10.5281/zenodo.11209670