Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/5676
Title: Food
Issue Date: Jun-2008
Publisher: CSIR
Abstract: <i style=""><b>Nat Prod Rad,</b></i><b> Vol. 7(3), May-June 2008, p. 233,<i style=""></i></b><i style=""></i> Mounsey John S and O’Riordan E Dolores, <i style=""><b></b></i><b>Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese,<i style=""></i></b><i style=""></i> <i style="">J Food Eng, </i>2008,<i style=""> </i><i style=""><b></b></i><b>84<i style=""></i></b><i style=""></i>(1), 57-64 <br><br> <br> <i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 233,<i style=""></i></b><i style=""></i> Chillo S, Laverse J, Falcone PM and Del Nobile MA, <i style=""><b></b></i><b>Quality of spaghetti in base Amaranthus whole meal flour added with quinoa, broad bean and chick pea, <i style=""></i></b><i style=""></i><i style="">J Food Eng</i>, 2008, <i style=""><b></b></i><b>84<i style=""></i></b><i style=""></i>(1), 101-107 <br><br><br><i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 234,<i style=""></i></b><i style=""></i> Duggan E, Noronha N, O’Riordan ED and O’Sullivan M, <i style=""><b></b></i><b>Effect of resistant starch on the water binding properties of imitation cheese,<i style=""></i></b><i style=""></i> <i style="">J Food Eng</i>, 2008, <i style=""><b></b></i><b>84<i style=""></i></b><i style=""></i>(1), 108-115 <br><br><br><i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 234,<i style=""></i></b><i style=""></i> Marcoa Cristina and Rosell Cristina M, <i style=""><b></b></i><b>Effect of different protein isolates and transglutaminase on rice flour properties,<i style=""></i></b><i style=""></i> <i style="">J Food Eng, </i>2008, <i style=""><b></b></i><b>84<i style=""></i></b><i style=""></i>(1),132-139 <br><br><br><i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 234-235,<i style=""></i></b><i style=""></i> Chakkaravarthi A, Lakshmi S, Subramanian<sup> </sup>R and Hegde VM, <i style=""><b></b></i><b>Kinetics of cooking unsoaked and presoaked rice,<i style=""></i></b><i style=""></i> <i style="">J Food</i> <i style="">Eng</i>, 2008, <i style=""><b></b></i><b>84<i style=""></i></b><i style=""></i>(2), 181-186.<br><br><br> <i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 235,<i style=""></i></b><i style=""></i> Altan Aylin, McCarthy Kathryn L and Maskan Medeni, <i style=""><b></b></i><b>Evaluation of snack foods from barley–tomato pomace blends by extrusion processing,<i style=""></i></b><i style=""></i> <i style="">J Food</i> <i style="">Eng</i>, 2008, <i style=""><b></b></i><b>84<i style=""></i></b><i style=""></i>(2), 231-242. <br><br><br><i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 235,<i style=""></i></b><i style=""></i> Yuan Mei-Lan, Lu Zhan-Hui, Cheng Yong-Qiang and Li Li-Te, <i style=""><b></b></i><b>Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle,<i style=""></i></b><i style=""></i> <i style="">J Food Eng</i>, 2008, <i style=""><b></b></i><b>85<i style=""></i></b><i style=""></i>(1), 12-17.<br><br><br> <i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 236,<i style=""></i></b><i style=""></i> Knudsen Knud Erik Bach and Jørgensen Henry, <i style=""><b></b></i><b>Impact of wheat and oat polysaccharides provided as rolls on the digestion and absorption processes in the small intestine of pigs,<i style=""></i></b><i style=""></i> <i style="">J Sci Food Agric</i>, 2007, <strong>87</strong><strong></strong>(13),2399-2408<br><br><br><b style=""><i style="">Nat Prod Rad,</i></b><b style=""> Vol. 7(3), May-June 2008, p. 236</b>, Indrani D, Prabhasankar P, Rajiv Jyotsna and Rao G Venkateswara, <b style="">Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta</b>), <i>Food Res Int</i>, 2007, <b>40</b> (10), 1254-1260]. <br><br><br><i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 237,<i style=""></i></b><i style=""></i> Masood Sadiq Butt, Muhammad Umair Arshad, Muhammad Shahzad Alam and Muhammad Tahir Nadeem, <i style=""><b></b></i><b>Bioavailability and storage stability of vitamin A fortificant (retinyl acetate) in fortified cookies,<i style=""></i></b><i style=""></i> <i>Food Res Int</i>, 2007, <i style=""><b></b></i><b>40<i style=""></i></b><i style=""></i> (10), 1212-1219 <br><br><br><i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 237 , <i style=""></i></b><i style=""> </i> Moon Soo-Yeun and Eunice Li-Chan CY, <i style=""><b></b></i><b>Assessment of added ingredient effect on interaction of simulated beef flavour and soy protein isolate by gas chromatography, spectroscopy and descriptive sensory analysis,<i style=""></i></b><i style=""></i> <i>Food Res Int</i>, 2007, <i style=""><b></b></i><b>40<i style=""></i></b><i style=""></i>(10), 1227-1238. <br><br><br><i style=""><b></b></i><b><i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 238,<i style=""></i></b><i style=""></i>Hung Pham Van, Maeda Tomoko , Tsumori<sup> </sup> Rie and Morita<sup> </sup>Naofumi, <i style=""><b></b></i><b>Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle making,<i style=""></i></b><i style=""></i> <i style="">J Sci Food Agric</i>, 2007, <strong>87</strong>(15),2823-2829<strong> <br><br></strong><br><b> <i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 238,</b> Bandyopadhyay Mahuya, Chakraborty Runu and Raychaudhuri Utpal, <b> Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product,</b> <i>Innov Food Sci Emerg Technol</i>, 2008, <b>9</b>(1), 9-17<br><br><br> <b> <i style="">Nat Prod Rad,</i> Vol. 7(3), May-June 2008, p. 239,</b> Yashoda KP, Modi VK, Jagannatha Rao R and Mahendrakar NS, <b> Eggs chips prepared by using different millet flours as binders and changes in product quality during storage,</b> <i>Food Control</i>, 2008, <b>19</b> (2), 170-177. <br><br><br><b style=""><i style="">Nat Prod Rad,</i></b><b style=""> Vol. 7(3), May-June 2008, p. 239</b>, Rodríguez-Ambriz SL, Islas-Hernández JJ, Agama-Acevedo E, Tovar J and Bello-Pérez LA,<b style=""> Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour, </b><i>Food Chem</i>, 2008, <b>107</b> (4), 1515-1521 <b style=""> </b><br><br><br> <b style=""><i style="">Nat Prod Rad,</i></b><b style=""> Vol. 7(3), May-June 2008, p. 240</b>, Juliana Maria Porto Cardoso and Helena Maria André Bolini, <b>Different sweeteners in peach nectar: Ideal and equivalent sweetness,</b> <i>Food Res Int</i>, 2007, <b>40</b> (10), 1249-1253 <b style=""> </b><br><br><br> <b style=""><i style="">Nat Prod Rad,</i></b><b style=""> Vol. 7(3), May-June 2008, p. 240, </b>Galán E, Prados F, Pino A, Tejada L and Fernández-Salguero J, <b style="">Influence of different amounts of vegetable coagulant from cardoon <i>Cynara cardunculus</i> and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk,</b> <i>Int Dairy J</i>, 2008, <b>18 </b>(1), 93-98
Description: 233-240
URI: http://hdl.handle.net/123456789/5676
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.7(3) [May-June 2008]

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