Journal of Food Processing & Technology

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Posters

• Effect of guar gum addition on the shelf life and quality of bread

  Ashvini Kakde, Rodge A.B and Bobade H.P

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• Preparation of low cost multi cereal nutritive bar

  Annesha Dutta, Shivangi Jain, Shivani G. Varmani, Meenakshi Garg, Susmita Dey Sadhu and A.K. Ghosh

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• Improving the quality of marine foods by using bacterial pigments from an estuarine environment

  Aji Kumar A. V and M. Feroz Khan

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• Effect of variable pulse light treatment on Yellowfin tuna (Thunnus albacares) steaks

  Ananthanarayanan T. R, Nithin C.T, Yathavamoorthi R, Toms C. Joseph, Bindu J and Srinivasa Gopal T.K

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• Production and comparitive analysis of nutrient enriched cheese with microorganism using natural extract treatment

  Ajinkya K. Shahane, Priti S. Pandit and Imran Patel

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• Tropical tuber crops enhance the food and livelihood security in India

  Amit Kumar Singh, Arvind Kumar Chaurasiya, S. Mitra, Palash Santra and N. Pandia Rana

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• Small things in a big picture: Nanotechnology applications in food processing

  J.Premkumar, R.Rakesh, S. Guhan Nath, Sairam Ravikumar and T.V.Ranganathan

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• Space foods

  B. Chetan Raghavendra

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• Processing and utilization of sugarcane bagasse for functional food formulations

  Baphiralang Wahlang, Kamal G. Nath, Usha Ravindra, Chandru R and Vijayalaxmi K. G

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• Application of high pressure processing in food industry

  Chan Sulthana P and S. Kaleemullah

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• E-tongue: Multisensor device for taste assessment of tea

  Debasmita Patra

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• Preparation of wine from ginger with potential antioxidant and medicinal properties

  Divvya Rajadhyaksha, P. Kalekar and J. S. Londhe

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• Fat replacers and their application in food products

  Gopika C Muttangi and Shilpa Yatnatti

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• Application of biosensors in detection of food borne pathogens

  Heena Sharma, Megha Agarwal and Nandani Salaria

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• Monitoring radioactivity in vegetables and associated health assessment

  J. Eugin Shaji, D. Vetha Roy and M. Feroz Khan

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• A study on emerging fast food culture & its effect on young college girls

  Jyoti Kumawat and Munira Husain

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• Isolation and characterization of bacteriocin producing strains from traditional fermented foods

  Janani Arunthavaratnam and S.S. Sheelavantmath

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• Quality changes in condiment incorporated high pressure processed prawns during low temperature storage

  Kamalakanth C. K, Ginson Joseph, Bindu J, Asha K. K, Sanjoy Das and Srinivasa Gopal T.K

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• Influence of a ragi-soyabean combination on the viability of probiotic organisms during storage and under simulated gastrointestinal conditions

  Minelly Rodrigues, Sahayog Jamdar, Subhadra Mandalika and Arun Sharma

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• Value added products of Aloe Vera

  Madhavi Latha Modi, P. Chan Sulthana and S. Kaleemullah

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• Foxtail millet therapeutic food in the management of diabetes and dyslipidamea

  Mallikarjun Kamatar

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• Efficacy of edible coatings in quality maintenance and shelf life extension of pink fleshed guava (Psidium guajava L.) fruit

  Neeta B. Gol and T. V. Ramana Rao

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• Effect of spray application of liquid smoke on physiochemical and microbiological changes of Catla (Catla catla) fillets

  Nithin C.T, Ananthanarayanan T.R, Yathavamoorthi R, Bindu J, Toms C Joseph and Srinivasa Gopal T.K

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• Nutrition and cognition

  Neha Vaidya and Subhadra M

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• Preparation of mouth freshner (Anardana Goli) from pomegranate (Punica Granatum l)

  Priyanka Patil, Syed H. M and Jadhav A. A

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• Summer sausage: Healthy fermented meat product

  Raj Kumar Jaiswal, Gaurav Kumar, Meena Goswami, Tanuja, Pramila Umaraw and Akhilesh Kumar

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• Khoa-Jalebi is a unique and popular khoa based sweet product of central India

  Rewa Kumari

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• Value addition in palmyrah palm (Borassus flabellifer L) present practises and scope

  Vengaiah P C, Murthy G N and Maheswarappa H P

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• Feasibility of gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of marine fish lutke?s halfbeak (Hemiramphus lutkei)

  S.R. Sunith Shine, S. Godwin Wesley, S. Satheesh and M. Feroz Khan

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• Comparative study on the nutritional value, antioxidant and antimicrobial properties of Pleurotus sajor-caju (Oyster Mushroom) grown on three different substrates

  Savindhi Liyanage and S. S. Sheelvanthmath

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• Standardization of sweetened yoghurt and its fortification with noni fruit juice

  Shaikh Sameena, Deshpande HW, Siddiqui NT and Jadhav A A

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• Prevalence of cardiovascular in rural people

  Shaikh Mubina Abdul Aziz and Sayed Shaheen Sayed Shafi

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• High pressure meat processing

  Sanjay Kumar, Irashad A, Arvind, Ashish Kumar and S. Talukder

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• Studies on shelf stable microwaved ready-to-eat snacks from spent animal meat of different species

  Somesh Kumar Meshram, S.K. Mendiratta, S. Chand, P.P. Prabhakaran and B.D. Sharma

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• Macro and micronutrient composition of biofortified (Iron and Zinc) aerobic rice varieties

  Shwetha Yareshimi, Vijayalakshmi D, Sudharani N, Chandru R and Usha Ravindra

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• Application of ultrasound in dairy industry

  Santosh Chopde, Nilkanth Pawar and Mahesh Deshmukh

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• High pressure preservation technology

  Tanuja Singh

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• Pretreatment of mosambi juice by packed column and comparison with other methods

  Vijay Singh and Chandan Das

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• Potential effects of refined deep-sea water (RDSW) on tumor growth

  Yoshihiro Hataguchi, Kouji Nagawa, Yoshinari Ikegami, Hiroaki Takeuchi and Tetsuro Sugiura

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• Optimization of process parameters of hot air drying of banana (Musa paradisiaca l.) slices

  Amita Vairat and Ramakrishna Pandey

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• Meat identification between buffalo and cattle using 16s rRNA amplification and PCR-RFLP

  Anjana Sharma, Shiv Kumar, Neha and Deepak Sharma

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• Preparation and quality evaluation of sauce and squeezy from tamarind, variety ajanta

  Anuprita Joshi and R. B. Kshirsagar

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• Optimization of process parameters of osmotic dehydration of ginger

  Bhagyashree N. Patil, N. T. Borkar and Navin Mandal

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• Development of shelf stable dried and rehydrated ready to eat meat rings using meat of different species

  Bhujendra Soni, Brijesh Kumar, S. Mohapatra, S. K. Mendiratta, G. Chauhan and S. Talukder

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• Survivability of Lactobacillus acidophilus in probiotic and synbiotic ice cream incorporated with inulin

  C. Pandiyan, Annal Villi R and Kumaresan G

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• Processing of ginger & its medicinal uses

  Ciba C

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• Studies on processes standardization of banana leather & its storage studies

  Dnyaneshwar Chintalwar, Chilkawar P. M, Taur A. T and Joshi A. A

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• Applications of ultrasound in food industry

  Gokulakrishnan Palanisamy

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• Production and comparitive analysis of nutrient enriched cheese with microorganism using natural extract treatment

  Imran Patel, Ajinkya K. Shahane and Priti S. Pandit

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• Causes for childhood obesity: The strategies for prevention

  J Hemamalini

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• Formulation of nutrient rich food for the treatment of malnourished children

  Jayant Londhe and Kshamika Girme

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• Isolation of active compound from medicinal plant and evaluation of its antidiabetic activity in stz induced diabetic rats

  Jeba Samuel

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• Exploring the antioxidant and antimicrobial properties of selected fruit peels

  Khairusy Syakirah Zulkifli, Noriham Abdullah, Aminah Abdullah, Nurain Aziman and Wan Saidatul Syida Wan Kamarudin

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• To study the organoleptic & chemical quality of khoa sold in washim district

  M.S. Kurund, R.R. Shelke and S.V. Gaikwad

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• Fermented foods for improving quality of health

  Meena Goswami, Heena Sharma, Pramila Umaraw and Tanuja

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• Differences between the nutritional aspects of artificially and naturally ripened banana

  Nallagonda Swathi

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• Comparative study of functional, antinutritional and textural properties of taro, rice and pigeonpea flour based noodles

  Pragati Kaushal and H.K. Sharma

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• Next gen diet- dried vegetables & fruits

  Priyanka Karnatak and Aayushi Mohan

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• Utilization of guar gum to improve texture of tamarind squeeze

  Rodge A. B and Jadhav B. A.

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• Optimization of process parameters on osmotic dehydration of yellow sweet pepper (Capsicum annum. L) using response surface methodology

  Sachidananda Swain

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• Genetic variability in nutritional profile of maize germplasm

  Sapna Singh, D.P.Chaudhary, Pallavi Srivastava and Shiwani Mandhania

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• Controlled atmosphere storage of fruits and vegetables

  Selvakumari Padmanaban, N. Deepa Devi and V. Ponnuswami

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• Recent advances in food technology

  Soham Brahmbhatt, Sneha Dodia and Hardik Poojara

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• Organoleptic evaluation of omega-3 fatty acid rich noodles ? A convenience food

  Suhita Jangam

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• Studies carried on storage life and quality evaluation of herbal blended lemon bitter gourd rts beverage

  Suman Singh and Kirtiraj Gaikwad

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• Genetically modified foods: Their benefits and controversies

  Tawheed Amin

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• Optimization of osmotic dehydration process for kinnow slices using Response surface methodology

  Vikas Bansal, Vikas Nanda and Bahadur Singh

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• Role of genetically modified organisms in food safety

  Ashish Kumar, Sanjay Kumar, Irshad A and Arvind

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• Development and evaluation of low fat fried value added traditional snacks

  Monika Mathur and Raj Bala Grewal

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• Antibacterial activity of Mangifera indica kernel extracts

  Alok Prakash, Chandan Kumar, Ratan kumar and Chitra Kalaichelvan

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• Radiation dose to consumers of commonly exported shellfish due to 210Po

  Jeben Benjamin, M. Feroz Khan and S. Godwin Wesley

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• Screening of novel marine actinomycetes Streptomyces Fragilis g12 for production of protease enzyme

  Chakri S, Ch.V. Satya, Sridhar Chowdary M., and Sri Rami Reddy D.

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• Process standardization for preparation of encapsulated pomegranate peel extract powder as a natural antimicrobial agent for food preservation

  Siddiqui Nayeema and Kadam P. S

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