Journal of Food Processing & Technology

Arun KR, Sathish KD, Gayatri V, Nishanth T (2011) A Comprehensive Assessment and Perception of Genetically Modified Foods. Journal of Genetic Syndromes & Gene Therapy.

Chayjan RA, Salari K, Barikloo H (2012) Modelling moisture diff usivity of pomegranate seed cultivars under fi xed, semi fl uidized and fl uidized bed using mathematical and neural network methods. Acta Scientiarum Polonorum Technologia Alimentaria 11: 131-148.

Munsch-Alatossava P, Quintyn R, De Man I, Alatossava T, Gauchi JP (2016) Efficiency of N2 Gas Flushing Compared to the Lactoperoxidase System at Controlling Bacterial Growth in Bovine Raw Milk Stored at Mild Temperatures. Frontier Microbiol.

Rajinder S (2005) Food itself a medicine: Just a matter of intake type, time and quantity. Research & Reviews: Journal of Food and Dairy Technology 3: 1-5.

Munsch-Alatossava P, Alatossava T (2014) Nitrogen gas flushing can be bactericidal: the temperature-dependent destiny of Bacillus weihenstephanensis KBAB4 under a pure N2 atmosphere. Frontiers Microbiol 5: 619.

Gschwendtner S, Alatossava T, Kublik S, Fuka MM, Schloter M, Munsch-Alatossava P (2016) N 2 gas flushing alleviates the loss of bacterial diversity and inhibits psychrotrophic Pseudomonas during the cold storage of bovine raw milk. PloS one 11: e0146015.

Munsch-Alatossava P, Ghafar A, Alatossava T (2013) Potential of nitrogen gas (N2) flushing to extend the shelf life of cold stored pasteurised milk. Int J Molecular Sci 14: 5668-5685.

Sharma S, Mansour MA, Bobade H, Kaur G, Singh B (2015) Product characteristics and storage stability of millet-cowpea extruded snacks. Agri Res J 52: 68-72.

Sharma S, Kaur G, Singh B (2013) Storage stability and functionality of modified cereal flours.

Siddiqui A, Anusha N (2012) Deleterious Effects of Food Habits in Present Era. J Aller Ther 3: 2.

Mulmule MD, Shimmy SM, Bambole V, Jamdar SN, Rawat KP, Sarma KS (2017) Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli). Radiation Physic Chem 131: 95-99.

Munshi R (2014) Impact of supplementation of ready-to-eat wholesome nutrient bar on nutritional status of osteoporotic females (Doctoral dissertation, Punjab Agricultural University, Ludhiana).

Ray A, Dasappa I (2016) Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta. J Food Measurement Characterization 1-7.

Lavanya MN, Kumar R, Saikiran KS, Bhosale YK (2016) Development of retort pouch processed ready to eat (RTE) Mutton Kheema Biryani. History 23: 11-25.

Mansour MA (2014) Development of extruded products from Millets-Cowpea blends.

Jafri M, Jha A, Rasane P, Sharma N (2015) Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties. J Food Sci Technol 52: 5709-5717.

Singh R (2015) Food itself a medicine: just a matter of intake type, time and quantity. Research & Reviews: Journal of Food and Dairy Technology.

Khan MA, Mahesh C, Semwal AD, Sharma GK, Srihari SP, (2014) Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing. J Food Sci Technol 51: 2190-2196.

Jat BS, Jha A, Jafri M, Rai DC, Gautam AK (2014) Development of a Process for Manufacture of the Shelf‐Stable Chhana Roll and Its Physicochemical Properties. Journal of Food Processing and Preservation 38: 1660-1672.

Dar BN, Sharma S, Nayik GA (2016) Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks. J Food Measurement Characterization 10: 755-761.