Vol. 11 (2019)

cover JFSTN

Published: 2020-07-02

Review Articles

Application of Thermal Kinetic Models in Liquid Foods and Beverages with Reference to Ascorbic Acid, Anthocyanin and Furan – a Review

Santosh Dhakal, Dennis R Heldman

1-13
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Cheese: Importance and Introduction to Basic Technologies

Bal Kumari Sharma Khanal, Monica Pradhan, Nidhi Bansal

14-24
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Research Papers

Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products

Shahid Mahmood, Imran Pasha, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Adnan, Bimal Chitrakar, Muhammad Azam

25-31
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Study of Nutritional, Phytochemicals and Functional Properties of Mango Kernel Powder

Pravin Ojha, Shreejana Raut, Ujjwol Subedi, Nawaraj Upadhaya

32-38
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Hygienic Quality of Raw Cows’ Milk at Farm level in Dharan, Nepal

Dimpesh Dhungel, Bunty Maskey, Geeta Bhattarai, Nabindra Kumar Shrestha

39-46
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Status of Sodium Nitrite in Meat and Meat Products Available in the Market of Kathmandu, Nepal

Hareram Pradhan, Sabitri Poudel, Huma Bokkhim, Krishna Prasad Rai, Sanjeev Kumar Karn

47-50
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Study on Chemical and Bioactive Components of Different Floral Sources’ Honey in Nepal

Samiksha Bhattarai, Ujjwol Subedi, Uttam Kumar Bhattarai, Roman Karki, Pravin Ojha

51-59
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Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal

Sanjay Mahato, Aakash Kumar Shahani

60-64
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Research Note

Preparation and Quality Evaluation of Flaxseed Incorporated Cereal (Oat) Bar

Binita Subedi, Nawaraj Upadhyaya

65-68
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Detection of Genistein in Soy Protein Isolate and Soymilk Powder by Spectrophotometric and Chromatographic Method

Md. Anisur Rahman Mazumder, Parichat Hongsprabhas

69-73
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Short Communications

Journal of Food Science and Technology Nepal (JFSTN): Past, Present and Future

Nawa Raj Dahal

74-78
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