International Journal of Food Science and Nutrition

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
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