AFSTi - Association of Food Scientists and Technologists (India)

CFTRI Campus, Mysore-20

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IFI


	An overview of biochemical aspects & Techniques for tenderization of meat
	S.K. Mendiratta, N. Kondaiah and B. D. Sharma


	Micro-algae (spirulina) bio-molecules & its food uses – A review
	P. Prabuthas, P.P. Srivastav* and H.N.Mishra*


	An economic analysis of microwave drying of garlic cloves
	G. P. Sharma, S.K. Jain, R.C. Verma, V.K. Chahar and S. Bakal


	Functional foods – New opportunities & Challenges in production
	Amrita Poonia and R.S. Dabur

	Jilebi – An Indian traditional sweet : Attributes, manufacturing practices and scope for large scale production
	A. Chakkaravarthi, H.N. Punil Kumar and Suvendu Bhattacharya


	Applications of cereal starches in food processing
	BS Khatkar, Anil Panghal and Umesh Singh


	Vegetable oils & fats in food industry: An overview
	Ranjeet Singh

	Functional meat products: Development & Challenges — A review
	A. K. Verma, and B. D. Sharma


	Status of post-harvest technology of makhana in India
	S. N. Jha and R. T. Patil


	Physiological health values of goat milk
	Arun K Das and V. Rajkumar


	Very high gravity (VHG) fermentation : A promising upcoming technology for brewing and bio-ethanol industry
	P. Pradeep and O.V.S.Reddy


	Evaluation of uncertainty in pesticide residue determination of foods by gas chromatograph
	K. S. Sandhu and A. Garg

	guest article: Organic Certification — Why & for What?
	Sandeep Bhargava


	food and health — the nexus: Turmeric — The Poor Man's "Saffron"
	VH Potty


	focus: Accreditation of Food Analytical Laboratories — Its Importance and Implementation
	Rajan Sharma


	tech reviews: Fruit Grading in India — A Review
	S Mangaraj and AC Varshney


	Seafood Biotoxins and General Consideration to Public Health
	C Kalidas and PS Shyne Anand


	Food Allergy — Causes and Remedies
	P Geetha, Jenny Ann John and K Jayaraj Rao