International Journal of Food Science and Nutrition
ISSN: 2455-4898
Vol. 5, Issue 2 (2020)
| S. No. | Title and Authors Name | Country |
|---|---|---|
| 1 | Formulation and quality evaluation of tomato pickle prepared from tomato paste Karvar SD, Veer SJ, Jadhav VB, Sabale BM Pages: 01-03 | 75 Views 39 Downloads | India |
| 2 | Determination of potassium bromate and proximate compostion of selected breads sold within Port Harcourt metropolis Wordu GO, Akusu OM Pages: 04-08 | 31 Views 11 Downloads | Nigeria |
| 3 | Proximate composition and fatty acid profile of garden egg (Solanum aethiopicum L) fruit A Adeyeye, AI Salami Adeniyi, WK Sulaiman, OA Akinyode Pages: 09-13 | 41 Views 20 Downloads | Nigeria |
| 4 | Effect of ecotype and phenological phase on protein fractions and in vitro digestibility of Leucaena sp. from southern México Irene Karen Abrego Solis, Valeria Nazareth Herrera Merced, Luis Corona Gochi, Águeda García Pérez, Silvino Carrillo Pita, Humberto Hernández Hernández, Régulo Jiménez Guillén, Francisco Alejandro Castrejón Pineda Pages: 14-19 | 84 Views 53 Downloads | Mexico |
| 5 | Production and analyses of yogurts obtained from cow’s milk and soy milk blended with banana (Musa paradisiacal) Jimoh MO Pages: 20-26 | 43 Views 16 Downloads | Nigeria |
| 6 | Formulation and analysis of khakra fortified using corn silk as a source of protein Rajalakshmi P, Agadha S, Dr. Simmi Jain Pages: 27-29 | 37 Views 15 Downloads | India |
| 7 | Development and quality analysis of curcumin fortified soy base pineapple beverage SV Ghodke, Dr. VN Pawar Pages: 30-34 | 43 Views 27 Downloads | India |
| 8 | Development of apple candy enriched with anthocyanin using high-pressure processing and its storage stability Jincy M George, Navin K Rastogi Pages: 35-41 | 21 Views 14 Downloads | India |
| 9 | Development, physico: Chemical analysis and sensory evaluation of pomegranate: Watermelon mixed squash as a natural health drink Sonal Prasad, Adarsh Kumar Pages: 42-49 | 24 Views 18 Downloads | India |
| 10 | Dietary compounds and memory loss Ke Dong, Warnakulasuriya MAD Binosha Fernando, Vijay Jayasena Pages: 50-59 | 32 Views 24 Downloads | Australia |
| 11 | Development of ‘ready to use’ value added products from Moringa Leaves Saibaba Jagadeesan, Akshaya Sarangharaajan, Nithya Ravikumar, Kalpana Palani, Ramasubramaniyan Melmangalam Ramanathan Pages: 60-62 | 1 Views 0 Downloads | India |
| 12 | Evaluation of the effect of fermentation of African oil bean (Pentaclethra macrophylla) using bacillus subtilis as starter and Lactobacillus fermentum as adjunct on the vitamin and mineral contents of the seeds Nwanagba NL, Ojimelukwe PC, Ezeama CF Pages: 63-70 | 0 Views 0 Downloads | Nigeria |
| 13 | Development of traditional snacks products by incorporation of black gram flour and chickpea Nikhil Solanke, Dr. Pradip Pawar Pages: 71-72 | 5 Views 3 Downloads | India |
| 14 | Development of biscuits made with wheat, soybean and cassava flour blends using mixture design Emeka F Okpalanma, Charles N Ishiwu, Catherine Chukwu Pages: 73-79 | 5 Views 5 Downloads | Nigeria |
| 15 | Dietary habits and nutritional knowledge of athletes in Amhara region, North-West Ethiopia Zelalem Melkamu Tegegne Pages: 80-86 | 4 Views 4 Downloads | Ethiopia |
DOI
- doi.org/10.22271/food
Abbreviated Title
- Int. J. Food Sci. Nutr.
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