Vol. 6 (2010)

Articles

• Bacillus Fermentation of Soybean: A Review

  Ashok Kumar Shrestha, Nawa Raj Dahal, Vedaste Ndungutse

  1-9

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• Utilization of Pineapple Waste: A Review

  Atul Upadhyay, Jeewan Prava Lama, Shinkichi Tawata

  10-18

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• Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

  Yakindra Prasad Timilsena, Jyotsna Shrestha Khanal, Anil Kumar Anal

  19-30

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• Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)

  Dhan Bahadur Karki, Ganga Prasad Kharel

  31-35

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• Chemical, Functional and Nutritional Characteristics of Weaning Food Formulations

  Rashmi Kumkum, Chikke Gowda, Anjum Khanam, Bhagya Swamylingappa

  36-42

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• Survey on Production, Marketing and Consumption of Gundpak: A Traditional Khoa Based Milk Product of Nepal

  Pushipa Prasad Acharya, Ganga Prasad Kharel, Megharaj Bhandari

  43-52

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• Optimization of Malted Sorghum Protein Extraction by Response Surface Methodology

  Irakoze Pierre Claver, Sindayigaya Ernest

  53-58

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• Inhibition of Aspergillus flavus and Aflatoxin in Maize by Acorus calamus (Bojo)

  Paurakh Thapaliya, Kundan Shrestha, Binaya Prasad Shrestha, Pashupati Mishra

  59-64

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• Quality Changes of Burger from Vegetable, Wheat Flour, Rice Flour with Fat Emulsion during Frozen Storage

  Ganeesha De Silva, Upul Marapana, Anton Kalubowila, Nirosh Lalantha, Thaksala Seresinhe

  65-68

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• Optimization of Extraction of Anthocyanins from Roselle (Hibiscus sabdariffa var. sabdariffa) in Aqueous Medium

  Chanendra Gartaula, Dhan Bahadur Karki

  69-72

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• Total Polyphenols Content and Antioxidant Activity of Different Tea Commercially Produced in Nepal

  Rojeena Shrestha, Jiwan Pravan Lama, Kshitij Shrestha

  73-79

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• Quality Evaluation of Milk at Different Levels of Milk Chain System in Makwanpur District, Nepal

  Bedananda Bhattarai, Siyaram Prasad Singha

  80-83

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• Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer

  Upendra Pokharel, Dipendra Khanal

  84-87

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• Communiting Characteristics of Dried Water Chestnut Kernel

  Sanjeev Kumar Garg, Umesh Chandra Lohani

  88-93

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• Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

  Rewati Raman Bhattarai, Pushpa Prasad Acharya

  94-101

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• Effect of Tenderization, Meat Restructuring and Cutting Technique on the Texture of Dried Beef

  Dilip Subba

  102-104

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• Use and Handling Practice of Pesticides in Vegetables: A Case Study on Some Selected Districts of Nepal

  Pramod Koirala, Ananda Shova Tamrakar, Bishnu Prasad Bhattarai, Birendra Kumar Yadav, Sahadev Humagain, Yubak Dhoj GC

  105-109

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• Benzoic Acid Residue in Nepalese Fruits and Vegetable Products

  Krishna Prasad Rai, Sovati Shrestha, Jiwan Prava Lama, Binaya Prasad Shrestha

  110-113

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• Preservation and Quality Evaluation of Sisnu (Urtica plaviflora) by Making Gundruk like Fermented Product

  Achyut Mishra, Ganga Prasad Kharel

  114-117

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• Formulation and Quality Evaluation of Enriched Balanced Weaning Food at Low Cost

  Bhim Prasad Pulami, Surendra Katawal

  118-121

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• Journal of Food Science and Technology Nepal (JFSTN): At a Glance

  Nawa Raj Dahal, Ganesh Dawadi

  122-129

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