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Journal of Food Science and Technology Nepal

ISSN Print: 1816-0727

ISSN Online:

主页: http://www.nepjol.info/index.php/JFSTN/issue/archive

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Replacement of Saturated Animal Fats in Meat Products: A Review

Anup Halwai

A Review on Current Food Allergy

Ganiesha de Silva,RAUJ Marapana

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

Shraddha Bhattarai,Pravin Ojha,Krishna Prasad Rai

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

Yakindra Prasad Timilsena,Nicolas Brosse

Microbiological Analysis of Ice-cream Sold in Kathmandu Valley

Krishtina Thapa,Sonu Shrestha

Importance of Goat Milk

Rewati Raman Bhattarai

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

Khem Bahadur Adhikari,Ilan Shomer

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

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

Prashanta Pokhrel,Suman Kumar Lal Das

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

Somkanta Rijal,Babita Adhikari

A Study on Standard of Buffalo Meat Hygiene in Dharan

Bhaskar Mani Adhikari,Rajendra Prasad Subedi,Dilip Subba

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

Pramod Koirala,Ananda Shova Tamrakar

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

Sanjeev Kumar Garg,Daya Shankar Singh

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

Sabitri Sharma,Bhupendra Paudyal

Scientific Background of Dairy Protein Digestibility: A Review

Ashok Kumar Shrestha

Sweetest Protein -Thaumatin

Nawa Raj Dahal,XM Xu

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

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

Millet (Eleusine coracana) Flour Fortification in Composite Bread

Ishwar Subedi,Christina Harnisch,Gerhard Kater,Tulashi Adhikari

Effect of Pasteurization Temperature on the Quality of Goat Cheese

Smita Gutung,Baidya Nath Prasad Sah

Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

Rewati Raman Bhattarai,Pushpa Prasad Acharya

Formulation and Quality Evaluation of Enriched Balanced Weaning Food at Low Cost

Bhim Prasad Pulami,Surendra Katawal

Total Polyphenols Content and Antioxidant Activity of Different Tea Commercially Produced in Nepal

Rojeena Shrestha,Jiwan Pravan Lama,Kshitij Shrestha

Benzoic Acid Residue in Nepalese Fruits and Vegetable Products

Krishna Prasad Rai,Sovati Shrestha,Jiwan Prava Lama,Binaya Prasad Shrestha

Effect of Tenderization, Meat Restructuring and Cutting Technique on the Texture of Dried Beef

Dilip Subba

Communiting Characteristics of Dried Water Chestnut Kernel

Sanjeev Kumar Garg,Umesh Chandra Lohani

Optimization of Extraction of Anthocyanins from Roselle (Hibiscus sabdariffa var. sabdariffa) in Aqueous Medium

Chanendra Gartaula,Dhan Bahadur Karki

Solid Versus Semi-solid Fermentation of Finger Millet (Eleusine coracana L.)

Dhan Bahadur Karki,Ganga Prasad Kharel

Acrylamide: Thermally Induced Toxicant in Foods and Its Control Measures

Yakindra Prasad Timilsena,Jyotsna Shrestha Khanal,Anil Kumar Anal

Chemical, Functional and Nutritional Characteristics of Weaning Food Formulations

Rashmi Kumkum,Chikke Gowda,Anjum Khanam,Bhagya Swamylingappa

Quality Changes of Burger from Vegetable, Wheat Flour, Rice Flour with Fat Emulsion during Frozen Storage

Ganeesha De Silva,Upul Marapana,Anton Kalubowila,Nirosh Lalantha,Thaksala Seresinhe

Inhibition of Aspergillus flavus and Aflatoxin in Maize by Acorus calamus (Bojo)

Paurakh Thapaliya,Kundan Shrestha,Binaya Prasad Shrestha,Pashupati Mishra

Optimization of Malted Sorghum Protein Extraction by Response Surface Methodology

Irakoze Pierre Claver,Sindayigaya Ernest

Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer

Upendra Pokharel,Dipendra Khanal

Preservation and Quality Evaluation of Sisnu (Urtica plaviflora) by Making Gundruk like Fermented Product

Achyut Mishra,Ganga Prasad Kharel

Quality Evaluation of Milk at Different Levels of Milk Chain System in Makwanpur District, Nepal

Bedananda Bhattarai,Siyaram Prasad Singha

Journal of Food Science and Technology Nepal (JFSTN): At a Glance

Nawa Raj Dahal,Ganesh Dawadi

Use and Handling Practice of Pesticides in Vegetables: A Case Study on Some Selected Districts of Nepal

Pramod Koirala,Ananda Shova Tamrakar,Bishnu Prasad Bhattarai,Birendra Kumar Yadav,Sahadev Humagain,Yubak Dhoj GC

Utilization of Pineapple Waste: A Review

Atul Upadhyay,Jeewan Prava Lama,Shinkichi Tawata

Bacillus Fermentation of Soybean: A Review

Ashok Kumar Shrestha,Nawa Raj Dahal,Vedaste Ndungutse

Survey on Production, Marketing and Consumption of Gundpak: A Traditional Khoa Based Milk Product of Nepal

Pushipa Prasad Acharya,Ganga Prasad Kharel,Megharaj Bhandari

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