Volume 9, Issue 2, 2022

Articles

• The Technological Research Outcomes of Boiled Sausages Fortified with Sea Buckthorn Peels

  Erkigul Bukyei, Buyanchimeg Baasanjargal, Enkhbat Tumurbaatar, Altanzul Ragchaa, Solongo Ganbold

  51-57

  Keywords:

  Fortifier, Meat Products, Sea Buckthorn Peels, Technology

  • PDF ³⁶

  Abstract views: 11 times| Download: 36 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217897

• Standardization, Sensory Evaluation and Physico Chemical Analysis of Grape Seed Powder Incorporated Home Made Noodles

  K. Kavitha, S. Gowthami

  58-65

  Keywords:

  Antioxidant, Grape Seed Powder, Homemade Noodles, Microbial Load, Polyphenols

  • PDF ⁹

  Abstract views: 24 times| Download: 9 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217898

• Consumer Awareness Regarding Food Labelling of Pre-Packaged Foods in Kochi, Kerala

  Rashmi H. Poojara, Bini P. Varghese

  66-73

  Keywords:

  Consumer Awareness, Food Labelling, Pre Packaged Food

  • PDF ¹²

  Abstract views: 8 times| Download: 12 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217899

• Formulation of Flaxseed Powder Incorporated Cookies

  P. Indumathy, V. Priyadharshini

  74-79

  Keywords:

  Cookies, Flaxseed, Organoleptic Evaluation, Physico-chemical Parameters, Texture Profile

  • PDF ⁸

  Abstract views: 27 times| Download: 8 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217900

• Formulation, Evaluation and Shelf Life of Chickpea Coffee

  T. Roja, S. Ponne

  80-84

  Keywords:

  Chickpea Coffee, Chiffee, Coffee, Coffee Substitute

  • PDF ⁶³

  Abstract views: 119 times| Download: 63 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217901

• Bridging the Skill Gap in the Indian Food Processing Sector: A Review

  Preeti Dixit, R. Ravichandran

  85-100

  Keywords:

  Food Industry, Food Processing, Government Policies, Skilling, Skill Gap, Skill India, Vocational Education, Workforce

  • PDF ¹¹

  Abstract views: 31 times| Download: 11 times| https://doi.org/10.15613/fijrfn/2022/v9i2/217902