All Stories

  1. Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

    Article • Current Nutrition & Food Science, July 2019, Bentham Science Publishers

    Professor Jamuna Prakash

  2. Prepare delicious and healthy cookies by adding carrot pomace.

    Article • Cogent Food & Agriculture, May 2015, Taylor & Francis

    Professor Jamuna Prakash

  3. Microbial Quality of Selected Commercial Fresh Fruit Juices Sold in Mysore City

    Article • Journal of Food Science and Technology Nepal, December 2014, Nepal Journals Online (NepJOL)

    Professor Jamuna Prakash

  4. Effect of oilseed protein concentrates and exogenous amino acids on the dialysability of iron and zinc

    Article • LWT, November 2014, Elsevier

    Professor Jamuna Prakash

  5. Chemical Composition and Bioactive Potential of Dehydrated Peels ofBenincasa hispida, Luffa acutangula, andSechium edule

    Article • Journal of Herbs Spices & Medicinal Plants, August 2014, Taylor & Francis

    Professor Jamuna Prakash

  6. Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves

    Article • Food Bioscience, December 2013, Elsevier

    Professor Jamuna Prakash

  7. Ionizability and Bioaccessibility of Externally Added Iron in Legumes and Their Water Soluble Protein Fractions

    Article • International Journal of Food Properties, October 2013, Taylor & Francis

    Professor Jamuna Prakash

  8. Bioactive components of garlic and their physiological role in health maintenance: A review

    Article • Food Bioscience, September 2013, Elsevier

    Professor Jamuna Prakash

  9. The challenges for global harmonisation of food safety norms and regulations: issues for India

    Article • Journal of the Science of Food and Agriculture, April 2013, Wiley

    Professor Jamuna Prakash

  10. Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana )

    Article • Journal of the Science of Food and Agriculture, March 2012, Wiley

    Professor Jamuna Prakash

  11. Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread

    Article • Food and Bioprocess Technology, December 2011, Springer Science + Business Media

    Professor Jamuna Prakash

  12. Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis)

    Article • Journal of Food Science and Technology, November 2011, Springer Science + Business Media

    Professor Jamuna Prakash

  13. Retention of nutrients in green leafy vegetables on dehydration

    Article • Journal of Food Science and Technology, May 2011, Springer Science + Business Media

    Professor Jamuna Prakash

  14. Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Fluors

    Article • Food Science and Technology Research, January 2011, Japanese Society for Food Science and Technology

    Professor Jamuna Prakash

  15. Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products

    Article • International Journal of Food Sciences and Nutrition, November 2010, Taylor & Francis

    Professor Jamuna Prakash

  16. EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES

    Article • Journal of Food Quality, October 2010, Wiley

    Professor Jamuna Prakash

  17. Evaluation of certain food additives. Sixty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). WHO Technical Report Series No. 952. 2009. World Health Organization. Geneva, pages 208

    Article • Journal of Food Science and Technology, August 2010, Springer Science + Business Media

    Professor Jamuna Prakash

  18. SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR

    Article • Journal of Food Processing and Preservation, June 2010, Wiley

    Professor Jamuna Prakash

  19. Composite Weaning Mixes: Formulation and Quality Characteristics

    Article • Food Science and Technology Research, January 2010, Japanese Society for Food Science and Technology

    Professor Jamuna Prakash

  20. Effect of soya protein on the dialysability of exogenous iron and zinc

    Article • Food Chemistry, December 2009, Elsevier

    Professor Jamuna Prakash

  21. Retention of Lysine in Foods Processed with Microwave and Conventional Heating

    Article • International Journal of Food Engineering, August 2009, De Gruyter

    Professor Jamuna Prakash

  22. Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives

    Article • Journal of Foodservice, August 2009, Wiley

    Professor Jamuna Prakash

  23. Dietary Adequacy of Indian Children Residing in an Urban Slum – Analysis of Proximal and Distal Determinants

    Article • Ecology of Food and Nutrition, May 2009, Taylor & Francis

    Professor Jamuna Prakash

  24. EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

    Article • Journal of Texture Studies, November 2008, Wiley

    Professor Jamuna Prakash

  25. Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity

    Article • Plant Foods for Human Nutrition, November 2008, Springer Science + Business Media

    Professor Jamuna Prakash

  26. Effect of additives on fat uptake and sensory quality of deep fried foods

    Article • Nutrition & Food Science, May 2008, Emerald

    Professor Jamuna Prakash

  27. Influence of Antioxidant Components on Antioxidant Activity of Dehydrated Green Leafy Vegetables

    Article • Food Science and Technology Research, January 2008, Japanese Society for Food Science and Technology

    Professor Jamuna Prakash

  28. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds

    Article • LWT, September 2007, Elsevier

    Professor Jamuna Prakash

  29. Utilising natural emulsifiers for formulation of low-fat traditional Indian gravy mixes

    Article • Journal of Foodservice, May 2007, Wiley

    Professor Jamuna Prakash

  30. Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties

    Article • Food Science and Technology Research, January 2007, Japanese Society for Food Science and Technology

    Professor Jamuna Prakash

  31. Influence of phytin phosphorous and dietary fibre onin vitroiron and calcium bioavailability from rice flakes

    Article • International Journal of Food Sciences and Nutrition, January 2007, Taylor & Francis

    Professor Jamuna Prakash

  32. Nutrient retention in microwave cooked germinated legumes

    Article • Food Chemistry, July 2006, Elsevier

    Professor Jamuna Prakash

  33. NUTRITIVE VALUE AND SENSORY PROFILE OF MICROWAVE- AND PRESSURE-COOKED DECORTICATED LEGUMES (DHALS)

    Article • Journal of Food Processing and Preservation, June 2006, Wiley

    Professor Jamuna Prakash

  34. The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

    Article • International Journal of Food Science & Technology, February 2006, Wiley

    Professor Jamuna Prakash

  35. In vitro bioavailability of calcium and iron from selected green leafy vegetables

    Article • Journal of the Science of Food and Agriculture, January 2006, Wiley

    Professor Jamuna Prakash

  36. Effect of germination and dehulling on functional properties of legume flours

    Article • Journal of the Science of Food and Agriculture, January 2006, Wiley

    Professor Jamuna Prakash

  37. Comparative analysis of influence of promoters and inhibitors onin vitroavailable iron using two methods

    Article • International Journal of Food Sciences and Nutrition, January 2006, Taylor & Francis

    Professor Jamuna Prakash

  38. EFFECT OF VARIETAL DIFFERENCES AND POLISHING OF RICE ON QUALITY PARAMETERS OF IDLI

    Article • Journal of Sensory Studies, October 2005, Wiley

    Professor Jamuna Prakash

  39. QUALITY CHARACTERISTICS OF RAGI (ELEUSINE CORACANA)-INCORPORATED "CHAKLI"- AN INDIAN DEEP-FRIED PRODUCT

    Article • Journal of Food Processing and Preservation, October 2005, Wiley

    Professor Jamuna Prakash

  40. Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils

    Article • Innovative Food Science & Emerging Technologies, June 2005, Elsevier

    Professor Jamuna Prakash

  41. Analysis of nutrient and antinutrient content of underutilized green leafy vegetables

    Article • LWT, June 2005, Elsevier

    Professor Jamuna Prakash

  42. Nutrient Composition and Sensory Profile of Differently Cooked Green Leafy Vegetables

    Article • International Journal of Food Properties, December 2004, Taylor & Francis

    Professor Jamuna Prakash

  43. Nutritional quality of microwave-cooked and pressure-cooked legumes

    Article • International Journal of Food Sciences and Nutrition, September 2004, Taylor & Francis

    Professor Jamuna Prakash

  44. Nutritional status of cancer patients given different treatment modalities

    Article • International Journal of Food Sciences and Nutrition, August 2004, Taylor & Francis

    Professor Jamuna Prakash

  45. Iron bioavailability in green leafy vegetables cooked in different utensils

    Article • Food Chemistry, June 2004, Elsevier

    Professor Jamuna Prakash

  46. NUTRITIONAL COMPOSITION AND SENSORY PROFILE OF MICROWAVE AND CONVENTIONALLY COOKED VEGETABLES

    Article • Journal of Foodservice, March 2004, Wiley

    Professor Jamuna Prakash

  47. Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes

    Article • Food Chemistry, January 2004, Elsevier

    Professor Jamuna Prakash

  48. EFFECT OF DIETARY MILK CREAM AND EGG YOLK FAT ON SERUM AND LIVER LIPID PROFILE IN RATS

    Article • Journal of Food Lipids, September 2003, Wiley

    Professor Jamuna Prakash

  49. WHEAT BRAN (TRITICUM AESTIVUM): COMPOSITION, FUNCTIONALITY AND INCORPORATION IN UNLEAVENED BREAD

    Article • Journal of Food Quality, July 2002, Wiley

    Professor Jamuna Prakash

  50. Influence of amla fruits (Emblica officinalis) on the bio-availability of iron from staple cereals and pulses

    Article • Nutrition Research, December 2001, Elsevier

    Professor Jamuna Prakash

  51. Functional properties of thermally treated legume flours

    Article • International Journal of Food Sciences and Nutrition, January 1997, Taylor & Francis

    Professor Jamuna Prakash

  52. Rice bran proteins: Properties and food uses

    Article • Critical Reviews in Food Science and Nutrition, July 1996, Taylor & Francis

    Professor Jamuna Prakash

  53. QUALITY ATTRIBUTES OF PAPADS INCORPORATING DIFFERENT LEVELS OF RICE BRAN

    Article • Journal of Food Quality, June 1995, Wiley

    Professor Jamuna Prakash

  54. EFFECTS OF PROCESSING ON PIGMENTS OF CERTAIN SELECTED VEGETABLES

    Article • Journal of Food Quality, April 1995, Wiley

    Professor Jamuna Prakash

  55. Effect of stabilisation treatment of rice bran on functional properties of protein concentrates

    Article • Journal of the Science of Food and Agriculture, February 1995, Wiley

    Professor Jamuna Prakash

  56. In vitro digestibility of proteins in black gram(Phaseolus mungo) and green gram(Phaseolus radiatus) papads

    Article • Nahrung/Food, January 1995, Wiley

    Professor Jamuna Prakash

  57. Effect of stabilisation treatment of rice bran on nutritional quality of protein concentrates

    Article • International Journal of Food Sciences and Nutrition, January 1995, Taylor & Francis

    Professor Jamuna Prakash