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. NEW HORIZONS IN FUNCTIONAL FOOD SECTOR: AN INDIAN PERSPECTIVE

   Namrata Sutar, P.P. Sutar and Debabandya Mohapatra

   Pages

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

   R.P. Kadam and S.D. Wangikar

   Pages

4. 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

5. 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

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

   C.A. Pradeep1 and P.J. Rajkamal

   Pages 189 - 192

7. 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

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

   Suma Divakar, Department of Home Science

   Pages

9. 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

10. 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

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

    Kirtika, Sheela Sangwan and Krishna Duhan

    Pages 216 - 221

12. 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

13. PHYSICAL AND COOKING CHARACTERISTICS OF SELECTED AROMATIC RICE VARIETIES

    Sumitra Kumari Meena, D. Vijayalakshmi and Usha Ravindra

    Pages 227 - 231

14. 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

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

    M.L. Revanna and D. Vijayalakshmi

    Pages 237 - 240

16. INFORMATION PROCESSING PATTERN OF FARM WOMEN FOR WHEAT CULTIVATION

    Urmila Devi and Shashi Kanta Verma

    Pages 241 - 243