+1 (438) 806-1701Food policy & Services
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Editorial P.1-1
Food Science & Nutrition
Author(s):Mohamed Ali
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Abstract P.1-1
Regenerative Care for Diabetic Wounds
Author(s):Sandeep Shrivastava
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Abstract P.1-1
Cardamom as a blood pressure lowering natural food supplement in patients with grade one hypertension
Author(s):Mudher Khudhur Mohammed
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Abstract P.1-1
Effects of mung bean flour on physicochemical properties and sensory characteristics of cakes
Author(s):Sibel Bolek
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Abstract P.1-1
Effect of turmeric on glycemic status, lipid profile, hs-CRP and total antioxidant capacity in hyperlipidemic type 2 diabetes mellitus patient
Author(s):Shahryar Eghtesadi
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Abstract P.1-1
Milk Lactoferrin extraction as a source of potential additional income for combating post COVID-19 crisis in Dairy Industry
Author(s):Mohd. Abul Kalam Azad
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Abstract P.1-1
Feeding the Brain with Proper Nutrition by A Balanced Diets
Author(s):Shameema Vattamkandathil
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Editorial P.1-1
MARKET ANALYSIS FOR FOOD SAFETY
Author(s):Ikechi Kelechi Agbugba
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Abstract P.2-2
Prospects of hygienic milk production, collection, processing and marketing combating malnutrition in Bangladesh.
Author(s):Mohd. Abul Kalam Azad
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Abstract P.3-3
Milk Lactoferrin extraction as a source of potential additional in Dairy Industry
Author(s):Mohd. Abul Kalam Azad
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Abstract P.4-4
High risks of cross-contamination of unpackaged or partially packed foodstuffs during transport in food transport containers
Author(s):Hans-Dieter Philipowski
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Abstract P.5-5
Economic Analysis of Plantain and Banana Marketing In Etche Local Government Area of Rivers State, Nigeria
Author(s):Dr. Ikechi Kelechi Agbugba
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Abstract P.6-6
Food Adulteration and Authenticity towards Consumer Perception
Author(s):Nimra Naveed Shaikh
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Abstract P.7-7
Analysis of organizations, standards & food safety laws
Author(s):Noor Wali Shah
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Abstract P.8-8
Novel statrter cultures for meat and meat products (dry sausages) and their shelf stability
Author(s):RAJKUMAR BERWAL
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Abstract P.9-9
Probiotics: natural preservatives to ensure food safety in processed food industry
Author(s):Samlesh Kumari
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Abstract P.10-10
Lock down for Key issues and challenges of different departments in food processing industries post
Author(s):Sumedha Jalgaonkar
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Abstract P.11-11
Important elements and Food Safety Culture for developing food safety culture in an organization
Author(s):Sumedha Jalgaonkar