In this issue (16 articles)

1. ANTI-OXIDATIVE AND ANTI-CARCINOGENIC ROLE OF LYCOPENE IN HUMAN HEALTH – A REVIEW

   Avneet Rajoria, Jitendra Kumar2 and A.K. Chauhan3

   Pages 157- 165

2. ASSESSMENT OF ORGANOLEPTIC CHARACTERISTICS AND COST OF PRODUCTION OF BURFI PREPARED BY USING HONEY AS NATURAL SWEETENER

   V.S. Kadam, R.M. Kadam, D.M. Choudhari and B.K. Pawar

   Pages 180 - 184

3. AVAILABILITY, PREFERENCE AND FREQUENCY OF UTILIZATION OF COMMUNICATION SOURCES TO DAIRY ENTREPRENEURS*

   C.A. Pradeep1 and P.J. Rajkamal

   Pages 189 - 192

4. STUDY ON SENSORY QUALITIES OF CHHANA PODO FROM COW MILK*

   Sushma. T. Sawant, Jayashri U, Pisal, R.J. Desale and D.G. Kadam

   Pages 193 - 196

5. STUDIES ON ANTIOXIDANTS CONTENT OF COOKED AND ENRICHED FOODS OF NORTH KARNATAKA

   Sridevi*, Nirmala B.Yenagi, Basavaraj, R.R. Hanchinal and P.W. Basarkar

   Pages 204 - 209

6. ROLE OF INFORMATION AND COMMUNICATION TECHNOLOGIES(ICT) IN IMPROVING FOOD UTILIZATION OF IRANIAN RURAL HOUSEHOLDS

   F. Lashgarara*, S.M. Mirdamadi and S.J. Farajollah Hosseni

   Pages 210 - 215

7. HUMAN ECOLOGICAL SYSTEMS AND MULTIPLE INTELLIGENCE OF SLOW LEARNER YOUNG ADOLESCENTS

   Kirtika, Sheela Sangwan and Krishna Duhan

   Pages 216 - 221

8. DRUDGERY REDUCTION USING SCIENTIFICALLY DESIGNED MANGO HARVESTERS OVER CONVENTIONAL METHODS

   S.M. Savita*, K.N. Srinivasappa*, S.V. Suresha**, B.G. Vasanthi*, G.M. Anand*, G.M.Sujith*

   Pages 222 - 226

9. PHYSICAL AND COOKING CHARACTERISTICS OF SELECTED AROMATIC RICE VARIETIES

   Sumitra Kumari Meena, D. Vijayalakshmi and Usha Ravindra

   Pages 227 - 231

10. TECHNOLOGY OF HURDA PRODUCTION BY MICROWAVE OVEN

    Prema B. Patil*, G.M. Sajjanar, B.D. Biradar, H.B. Patil and S.B. Devarnavadagi

    Pages 232 - 236

11. CONTRIBUTION OF WOMEN AND YOUTH TRAINING EXTENSION PROJECT (WYTEP) ON FOOD SECURITY OF FARM WOMEN

    M.L. Revanna and D. Vijayalakshmi

    Pages 237 - 240

12. INFORMATION PROCESSING PATTERN OF FARM WOMEN FOR WHEAT CULTIVATION

    Urmila Devi and Shashi Kanta Verma

    Pages 241 - 243

13. FORMULATION OF RASOGOLLA FROM COW MILK BLENDED WITH SAFFLOWER MILK

    A.T. Lokhande, V.S. Deshmukh, S.B. Adangale, L.E. Khating and T.R. Walkunde

    Pages

14. ASSESSMENT OF TRAINING NEEDS OF THE MEMBERS OF SHGs ON DAIRY MANAGEMENT PRACTICES

    R.P. Kadam and S.D. Wangikar

    Pages

15. NEW HORIZONS IN FUNCTIONAL FOOD SECTOR: AN INDIAN PERSPECTIVE

    Namrata Sutar, P.P. Sutar and Debabandya Mohapatra

    Pages

16. SENSORY EVALUATION OF SELECTED RECIPES FROM RICE VARIETIES OF KERALA AGRICULTURAL UNIVERSITY

    Suma Divakar, Department of Home Science

    Pages