Use of gases in dairy manufacturing: A review.

Use of gases (air, carbon dioxide and nitrogen) has been practiced in the manufacture of dairy products (i.e., ice cream, whipped cream and butter) to improve their texture, mouthfeel and shelf-life extension.

Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.

Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb.

Challenges and prospects of food science and technology education: Nepal's perspective.

Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders.