Vol. 2 No. 1 (2015)

View Vol. 2 No. 1 (2015)

Published: 2016-04-28

Editorial

Colorants in our Health

Madhab Lamsal
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Original Articles

Utilization of Milk By-Product (Buttermilk) in the Preparation of Chhurpi and its Quality Evaluation

Som Raj Shrestha, Mahalaxmi Pradhananga, Suman Kumar Lal Das

1-6
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Effects of Various Stabilizers on Sensorial Quality of Yoghurt

Nirmala Bhattarai, Mahalaxmi Pradhananga, Shyam Kumar Mishra

7-12
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Seroprevalence of Hepatitis B and Hepatitis C among Blood Donors at Dharan, Sunsari, Nepal

Sabina Rai, Pranita Dongol, Hemanta Khanal

13-16
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Preparation and Quality Evaluation of Jamun (Syzygium cumini L) Wine

Dipal Dahal, Suman Kumar Lal Das

17-22
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Evaluation of Microbiological Quality of Indigenous Dahi from Eastern Nepal

Rewati Raman Bhattarai, Suman Kumar Lal Das

23-26
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Comparative Study of Quality of Life among Epileptic and Hypertensive Patients

Laxman Maharjan, Prasanna Dahal, Bibek Dahal, Choodamani Bhattarai

27-32
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Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

Nischal Adhikari, Dev Raj Acharya

33-37
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Optimization of Processing Parameters and Extension of Shelf Life of ‘Quark’-A Type of Thick Yoghurt

Ram Shovit Yadav

38-43
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Assessment of Prescription Patterns in Hypertensive and Diabetic Patients Visiting Private Tertiary Care Hospital of Dharan Municipality, Nepal

Prasanna Dahal, Laxman Maharjan, Bibek Dahal, Kissan Gupta

44-47
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Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability

Mahalaxmi Pradhananga, Babita Adhikari

48-53
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Bacteriological Evaluation of Bottled Water Commercially Available in Eastern Nepal

Rojina Rai, Bindiya Kumal, Devina Rai, Arun Keshari, Rima Bhandari

54-57
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Review Articles

Fast Dissolving Oral Films: A Novel Trend to Oral Drug Delivery System

Mukem Bhattarai, Amit Kumar Gupta

58-68
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Food Colorants and their Toxicology: An Overview

Nawaraj Gautam

69-75
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