Vol. 7 (2012)

Review Articles

Scientific Background of Dairy Protein Digestibility: A Review

Ashok Kumar Shrestha

1-8
- PDF
Replacement of Saturated Animal Fats in Meat Products: A Review

Anup Halwai

9-13
- PDF
A Review on Current Food Allergy

Ganiesha de Silva, RAUJ Marapana

14-21
- PDF

Research Papers

Chemical Composition, Anti-neuraminidase, and Anti-atherogenic Activities of the Essential Oil from two Varieties of Alpinia zerumbet Leaves

Atul Upadhyay, Jamnian Chompoo, Rizwan Ahmad, Shinkichi Tawata, Luc Pieters

22-30
- PDF
Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality

Khem Bahadur Adhikari, Ilan Shomer

31-35
- PDF
Determination of Organic Acids in Wine and Spirit Drinks by Fourier Transform Infrared (FT-IR) Spectroscopy

Umesh Regmi, Krishna Prasad Rai, Miguel Palma

36-43
- PDF
Study on Use of Naked Barley (Hordeum vulgare var. Solu Uwa) Malt and Mold Bran as Enzyme Source for Preparation of Whisky

Dev Raj Acharya, Babita Adhikari

44-51
- PDF
Study on the Level of Aflatoxin M1 Contamination in Raw and Processed Milk Marketed in Kathmandu Valley

Pratap Kafle, Damodar Sedai, Krishna Prasad Rai, Bishow Bandhu Pokharel

52-56
- PDF
Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

Prashanta Pokhrel, Suman Kumar Lal Das

57-60
- PDF
Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology

Sanjeev Kumar Garg, Daya Shankar Singh

61-63
- PDF
Common Pests and Pesticides used in High Value Crops: A Case Study on Some Selected Districts of Nepal

Pramod Koirala, Ananda Shova Tamrakar

64-69
- PDF
Study of Functional Property of Bread Based on Buckwheat and Green Tea

Shraddha Bhattarai, Pravin Ojha, Krishna Prasad Rai

70-75
- PDF
Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

Sabitri Sharma, Bhupendra Paudyal

76-80
- PDF
Effect of Combinative Pretreatments on Cellulose-to-Glucose Conversion of Empty Palm Fruit Bunch (EFB)

Yakindra Prasad Timilsena, Nicolas Brosse

81-85
- PDF
Millet (Eleusine coracana) Flour Fortification in Composite Bread

Ishwar Subedi, Christina Harnisch, Gerhard Kater, Tulashi Adhikari

86-89
- PDF
Microbiological Analysis of Ice-cream Sold in Kathmandu Valley

Krishtina Thapa, Sonu Shrestha

90-92
- PDF
Effect of Pasteurization Temperature on the Quality of Goat Cheese

Smita Gutung, Baidya Nath Prasad Sah

93-97
- PDF
A Study on Standard of Buffalo Meat Hygiene in Dharan

Bhaskar Mani Adhikari, Rajendra Prasad Subedi, Dilip Subba

99-101
- PDF
Processing Effect on Phytic Acid and Inorganic Phosphorus Content of Soybean (Glycine max, Brown var.)

Somkanta Rijal, Babita Adhikari

102-106
- PDF
Importance of Goat Milk

Rewati Raman Bhattarai

107-111
- PDF

Short Communications

Sweetest Protein -Thaumatin

Nawa Raj Dahal, XM Xu

112-118
- PDF

Review Articles

Scientific Background of Dairy Protein Digestibility: A Review

Replacement of Saturated Animal Fats in Meat Products: A Review

A Review on Current Food Allergy

Research Papers

Chemical Composition, Anti-neuraminidase, and Anti-atherogenic Activities of the Essential Oil from two Varieties of Alpinia zerumbet Leaves

Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality

Determination of Organic Acids in Wine and Spirit Drinks by Fourier Transform Infrared (FT-IR) Spectroscopy

Study on Use of Naked Barley (Hordeum vulgare var. Solu Uwa) Malt and Mold Bran as Enzyme Source for Preparation of Whisky

Study on the Level of Aflatoxin M1 Contamination in Raw and Processed Milk Marketed in Kathmandu Valley

Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology

Common Pests and Pesticides used in High Value Crops: A Case Study on Some Selected Districts of Nepal

Study of Functional Property of Bread Based on Buckwheat and Green Tea

Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

Effect of Combinative Pretreatments on Cellulose-to-Glucose Conversion of Empty Palm Fruit Bunch (EFB)

Millet (Eleusine coracana) Flour Fortification in Composite Bread

Microbiological Analysis of Ice-cream Sold in Kathmandu Valley

Effect of Pasteurization Temperature on the Quality of Goat Cheese

A Study on Standard of Buffalo Meat Hygiene in Dharan

Processing Effect on Phytic Acid and Inorganic Phosphorus Content of Soybean (Glycine max, Brown var.)

Importance of Goat Milk

Short Communications

Sweetest Protein -Thaumatin

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