Volume 51, Issue 2, April-June 2014

Behavioural Management of Autistic Children through Dietary Intervention

Keywords:

Autism, Atypical Behaviour, Biscuits, Probiotic, Dietary Intervention.

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Correlation of Body Mass Index with Percent Body Fat (PBF) and Comparative Analysis of PBF by Siri's and Goel's Equations for Asian Indians

Keywords:

Overweight, Body Mass Index (BMI), Underweight, Normal, Predictive Equation, Percent Body Fat.

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Nutritional Composition and Sensory Quality of Iron Fortified Fruit Cheese

Keywords:

Guava Cheese, Pineapple Cheese, Nutritional Composition, Bioavailable Iron, Sensory Acceptability.

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Impact of Cooking Treatments on the Nutritive and Antioxidative Components of Spinach Beet (Beta vulgaris Var. Bengalensis)

Keywords:

Antioxidant, Carotenoid, Cooking, Phenolic, Spinach Beet.

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Influence of Place of Living on Dietary Intake, Physical Activity and BMI of Indians and Asian Indians in the U.S.-A Pilot Study

Keywords:

Comparison Study, Food Intake, Body Weight, Asian Indians, Coimbatore, San Diego, Physical Activity, Pilot Study.

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Quality Evaluation of Organic Ripe Nendran Banana

Keywords:

Nendran, Organically Cultivated, Sensory Qualities, Chemical and Nutrient Composition, Anti Nutrient Profile, Pesticide Residue.

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Utilizing Dehydrated Peels of Ridge Gourd (Luffa acutangula) for Development of a High Fiber Snack Product

Keywords:

Nutritional Composition, Sensory Quality, Shelf Stability, Lipid Peroxidation.

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Effect of Multilegume Flour Addition on Pasta Processing and Quality Evaluation

Keywords:

Legumes, Pasta, Sprouting, Dehydration and Processing.

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Development of Locally Available Fruit Incorporated Pasta

Keywords:

Nutritional Pasta, Jack Fruit, Papaya, Banana, Physical Characteristics, Sensory Evaluation.

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Standardization of Fermentation Time of Garcinia indica Wine, Antioxidant Capacity and Hydroxycitric Acid Content

Keywords:

Garcinia indica Fruit, Kokum Fruit, Fermentation, Kokum Wine, Antioxidant, Hydroxycitric Acid.

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Evaluation of Certain Food Additives and Contaminants-Seventy-Seventh Report of the Joint FAO/WHO Expert Committee on Food Additives

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Textbook of Immunology

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News and Views

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