1. Hydrocolloids as thickening and gelling agents in food: a critical review

   • Dipjyoti Saha
   • Suvendu Bhattacharya

   Original Article 06 November 2010 Pages: 587 - 597

2. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide

   • Suresh Kumar Tiruppur Venkatachallam
   • Hajimalang Pattekhan
   • Udaya Sankar Kadimi

   Original Article 01 November 2010 Pages: 598 - 605

   

3. Optimization of extrusion conditions for defatted soy-rice blend extrudates

   • Sanjeev Kumar Garg
   • Daya S. Singh

   Original Article 29 October 2010 Pages: 606 - 612

   

4. Study of Mucor spp. in semi-hard cheese ripening

   • Na Zhang
   • Xin-Huai Zhao

   Original Article 18 November 2010 Pages: 613 - 619

   

5. Standardization of pre-treatments for the preparation of dried arils from wild pomegranate

   • N. S. Thakur
   • M. M. Bhat
   • V. K. Joshi

   Original Article 10 October 2010 Pages: 620 - 625

6. Drying of ‘Perlette’ grape under different physical treatment for raisin making

   • Abhay Kumar Thakur
   • V. K. Saharan
   • R. K. Gupta

   Original Article 09 October 2010 Pages: 626 - 631

   

7. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

   • Araya Ahromrit
   • Prabhat K. Nema

   Original Article 08 October 2010 Pages: 632 - 637

   

8. Development of ready-to-eat appetisers based on pepper and their quality evaluation

   • Dadasaheb D. Wadikar
   • C. Nanjappa
   • Amrinder Singh Bawa

   Original Article 07 October 2010 Pages: 638 - 643

   

9. A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties

   • G. Deepa
   • Vasudeva Singh
   • K. Akhilender Naidu

   Original Article 09 October 2010 Pages: 644 - 649

10. Antioxidative enzymatic profile of mushrooms stored at low temperature

    • Chhagan Lal Dama
    • Sunil Kumar
    • Anila Doshi

    Original Article 10 October 2010 Pages: 650 - 655

    

11. Amino acid composition of Lagenaria siceraria seed flour and protein fractions

    • Moriyike Esther Ogunbusola
    • Tayo Nathaniel Fagbemi
    • Oluwatooyin Faramade Osundahunsi

    Original Article 18 November 2010 Pages: 656 - 661

12. Effect of moisture content and residence time on dehulling of flaxseed

    • P. Barnwal
    • K. K. Singh
    • J. Rehal

    Original Article 29 October 2010 Pages: 662 - 667

    

13. Effect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leaves

    • Kalpana Rayaguru
    • Winny Routray

    Original Article 24 November 2010 Pages: 668 - 673

    

14. Roasting green coffee beans using spouted bed roaster: changes in physical characteristics

    • V. D. Nagaraju
    • Suvendu Bhattacharya

    Original Article 19 October 2010 Pages: 674 - 677

    

15. Nondestructive determination of curcuminoids from turmeric powder using FT-NIR

    • Sonal Tripathi
    • K. G. Patel
    • A. M. Bafna

    Original Article 17 October 2010 Pages: 678 - 681

    

16. Utilization of wild apricot kernel press cake for extraction of protein isolate

    • P. C. Sharma
    • B. M. K. S. Tilakratne
    • Anil Gupta

    Original Article 10 October 2010 Pages: 682 - 685

    

17. Post-harvest quality and shelf-life of tender coconut

    • M. Haseena
    • K. V. Kasturi Bai
    • Sugatha Padmanabhan

    Original Article 20 October 2010 Pages: 686 - 689

18. Screening for erucic acid and glucosinolate content in rapeseed-mustard seeds using near infrared reflectance spectroscopy

    • Satyanshu Kumar
    • Jitendra Singh Chauhan
    • Arvind Kumar

    Short Communication 29 October 2010 Pages: 690 - 692

    

19. Effect of incorporation of chicken blood plasma on physico-chemical properties of cakes

    • R. M. Warhadpande
    • K. K. Dutta
    • M. Hazarika

    Short Communication 30 October 2010 Pages: 693 - 696

20. Development and quality evaluation of aonla mouth freshner

    • Vishal Singh Barwal
    • Vivek Garg
    • Rakesh Sharma

    Short Communication 10 November 2010 Pages: 697 - 699