Items where Author is "Prakash, J."

Article

Oghbaei, M. and Prakash, J. (2018) Nutritional quality of 'Chapathis' prepared with fiber enriched, mineral fortified whole and refined wheat flour. International Food Research Journal, 25 (5). pp. 2204-2210. ISSN 2231-7546

Nikousaleh, A. and Prakash, J. (2016) Antioxidant properties of selected spices used in Iranian cuisine and their efficacy in preventing lipid peroxidation in meat sausages. Journal of Agricultural Science and Technology, 18 (1). pp. 67-78. ISSN 1680-7073

Oghbaei, M. and Prakash, J. (2015) Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix. Croatian Journal of Food Technology, Biotecnology and Nutrition, 10 (1-2). pp. 44-50.

Faiza, S. and Shyamala, B. N. and Oghbaei, M. and Prakash, J. (2015) Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition. INTERNATIONAL FOOD RESEARCH JOURNAL, 22 (2). pp. 546-555. ISSN 2231-7546

Siddique, A. and Prakash, J. (2014) Dietary fibre and related antioxidant components from cereal sources and their role in health: A review. Trends in Carbohydrate Research, 6 (1). pp. 1-19.

Joshi, V. and Thatte, P. and Prakash, J. and Jyothi Lakshmi, A. (2014) Effect of oilseed protein concentrates and exogenous amino acids on the dialysability of iron and zinc. LWT - Food Science and Technology, 59 (1). pp. 540-546. ISSN 0023-6438

Adel Pilerood, S. and Prakash, J. (2014) Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis). Journal of Food Science and Technology, 51 (5). pp. 845-854. ISSN 0022-1155

Prakash, J. (2014) The challenges for global harmonisation of food safety norms and regulations: Issues for India. Journal of the Science of Food and Agriculture, 94 (10). pp. 1962-1965.

Adelpilerood, S. and Prakash, J. (2013) Ionizability and bioaccessibility of externally added iron in legumes and their water soluble protein fractions. International Journal of Food Properties, 16 (7). pp. 1543-1551. ISSN 1532-2386

Santhosha, S. G. and Prakash, J. and Prabhavathi, S. N. (2013) Bioactive components of garlic and their physiological role in health maintenance: A review. Food Bioscience, 3. 59 - 74.

Oghbaei, M. and Prakash, J. (2013) Effect of fractional milling of wheat on nutritional quality of milled fractions. Trends in Carbohydrate Research, 5 (1). pp. 52-58.

Prakash, D. and Prakash, J. (2013) Effecting improvement in food behaviour through an educational intervention: Results of an in-depth study in school children. Annals of Nutrition and Metabolism, 63 (1). p. 1014.

Oghbaei, M. and Prakash, J. (2013) Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves. Food Bioscience, 4. pp. 21-30.

Gupta, S. and Acharya, B. S. and Lakshmi, A. J. and Prakash, J. (2013) Retention of nutrients in green leafy vegetables on dehydration. Journal of Food Science and Technology, 50 (5). pp. 918-925. ISSN 0975-8402

Ghavidel, Reihaneh Ahmadzadeh and Prakash, J. and Davoodi, M. G. (2011) Assessment of enzymatic changes in some legume seeds during germination. AGRO FOOD INDUSTRY HI-TECH, 22 (3). pp. 45-47.

Shanthala, M. and Prakash, J. (2005) Acceptability of curry leaf (murraya koenigii) incorporated products and attitude toward consumption. Journal of Food Processing and Preservation, 29 (1). pp. 33-44. ISSN 1745-4549

Kumari, M. and Gupta, S. and Lakshmi, A. J. and Prakash, J. (2004) Iron bioavailability in green leafy vegetables cooked in different utensils. Food Chemistry, 86 (2). pp. 217-222. ISSN 0308-8146

Kala, A. and Prakash, J. (2004) Nutrient composition and sensory profile of differently cooked green leafy vegetables. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 7 (3). pp. 659-669. ISSN 1094-2912

Khatoon, N. and Prakash, J. (2004) Nutritional quality of microwave-cooked and pressure-cooked legumes. International Journal of Food Sciences and Nutrition, 55 (6). pp. 441-448. ISSN 0963-7486

Usharani, K. and Roy, R. K. and Vijayalakshmi and Prakash, J. (2004) Nutritional status of cancer patients given different treatment modalities. International Journal of Food Sciences and Nutrition, 55 (5). pp. 363-369.

Kaveri, G. V. and Gupta, S. and Lakshmia, J. and Prakash, J. (2004) Physicochemical characteristics and sensory attributes of wheat-based ``papads'' incorporated with green leafy vegetables. JOURNAL OF FOOD QUALITY, 27 (6). pp. 459-470.

Aparna, K. and Khatoon, N. and Prakash, J. (2000) Cooking quality and in vitro digestibility of legumes cooked in different media. Journal of Food Science and Technology-Mysore, 37 (2). pp. 169-173. ISSN 0022-1155

Gopalkrishnan, M. V. and Prakash, J. (2000) Optimum time requirement for enzymic hydrolysis of food proteins. Journal of Food Science And Technology-Mysore, 37 (3). pp. 319-322. ISSN 0022-1155

Geethalakshmi and Prakash, J. (2000) Processing variables and quality parameters of chakli - An Indian traditional deep-fried product. Journal of Food Science and Technology-Mysore, 37 (3). pp. 227-232. ISSN 0975-8402

Prakash, V. H. P. and Prakash, J. (1999) In vitro protein digestibility of legumes cooked with spices. Nahrung-Food, 43 (1). pp. 19-21. ISSN 0027-769X

Prakash, V. H. P. and Prakash, J. (1999) In vitro protein digestibility of legumes cooked with spices. Food / Nahrung, 43 (1). pp. 19-21.

Kavita, V. and Verghese, S. and Chitra, G.R. and Prakash, J. (1998) Effects of processing, storage time and temperature on the resistant starch of foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 35 (4). pp. 299-304.

Nagmani, B. and Prakash, J. (1997) Functional properties of thermally treated legume flours. International Journal of Food Sciences and Nutrition, 48 (3). pp. 205-214.

Prakash, J. (1996) Rice bran proteins: Properties and food uses. Critical Reviews in Food Science and Nutrition, 36 (6). pp. 537-552.

Mamatha, . and Prakash, J. (1995) Quality Attributes of Papads Incorporating Different Levels of Rice Bran. Journal of Food Quality, 18 (3). pp. 215-233.

Archana, G. N. and Prakash, J. and Asha, M. R. and Chand, N. (1995) Effects of processing on pigments of certain selected vegetables. Journal of Food Quality, 18 (2). pp. 91-101.

Shashikala, M. and Prakash, J. (1995) In vitro digestibility of proteins in black gram (Phaseolus mungo) and green gram (Phaseolus radiatus) papads. Food / Nahrung, 39 (1). pp. 42-47.

Pankaja, N. and Prakash, J. (1994) Availability of Calcium from Kilkeerai (Amaranthus-Tricolor) and Drumstick (Moringa-Oleifera) Greens in Weanling Rats. Food / Nahrung, 38 (2). pp. 199-203.

Anuradha, V. and Prakash, J. (1989) Dietary fiber contents of selected vegetables and fruits. Journal of Food Science and Technology-Mysore, 26 (6). pp. 354-356. ISSN 0022-1155

Anuradha, V. and Prakash, J. (1989) Dietary fiber contents of selected vegetables and fruits. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 26 (6). pp. 354-356. ISSN 0022-1155

Book Section

Prakash, J. (2015) Fermented cereal and legumes. In: Regulating Safety of Traditional and Ethnic Foods. UNSPECIFIED. ISBN 9780128006207