International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 3 (2021)
S.No. Title and Authors Name Country
1
Formulation and evaluation of instant soup mix enriched with microgreens
Rajesshwari Priya S, Haripriya A
India
2
Mushroom production-A better option for vegetables in eastern Uttar Pradesh
Trilok Nath Rai, Anjali Sahu, Kedar Nath Rai, Shruti V Singh, Ajay Kumar Rai
India
3
Effects of extraction conditions on soluble oxalate content of the germinated paddy rice (Oryza sativa L.)
Duyen HH Nguyen, Ha VH Nguyen
Vietnam
4
Nutritional and sensory evaluation of baked wheat chips incorporated with lotus root (Nelumbo nucifera)
Kamalish M, Sini jadeesh
India
5
The effect of various drying methods on the nutritional composition of Lycopersicum esculentum and Abelmoschus esculentus L.
Jide Alfred, Adanigbo Pelumi, Osanyinlusi Remi
Nigeria
6
Quality attributes of maize-based supplementary diets in the in vitro for the management of moderately acute malnourished children
Adesanmi Raymond Ade, Okorie Ijioma John, Nwamarah Joy Ugo
Nigeria
7
Effect of different drying techniques and quality evaluation of moringa leaf powder
P Kavyasri, D Kodanda Ram Reddy
India
8
Effect of tamarind (Tamarindus indica) extracts leaves on the sensory quality of a local refreshing sorrel (Hibiscus sabdariffa) calyces-based beverage
James Ronald Bayoï, Bruno Yaya Foundikou, François-Xavier Etoa
Cameroon
9
Dehydrated star fruit (Averrhoa Carambola L) powder as flavour enhancer in green chutney
Veena P, Rakshitha D, Lakshmy Priya S
India
10
Determination of malting conditions, proximate and biochemical properties of sorghum/millet grains and malts
Emeka F Okpalanma, Ekpeno S Ukpong, Charles O Chude, Rejoice C Abah
Nigeria
11
Development of an edible coating enriched with cauliflower stalk extracts and star anise essential oil and to evaluate its effect on shelf-life quality of green bell peppers
Pooja Y, Rajesshwari Priya S
India
12
Impact of Covid-19 on consumers’ attitude towards food purchase with special reference to Chennai city
Pooja Y, SR Priya
India
13
Utilization of coconut flour and coconut milk in the formulation of candy
D Rakshitha, Simmi Jain
India
14
Production and evaluation of extruded snacks from Sourghum (Sorghum bicolor l. Moench), soybean (Glycine max (l.) Merr.) and carrot (Daucus carota subsp. sativus)
Uchenna E Umeohia, Gregory I Okafor
Nigeria
15
Effect of germination on the bulk density of flours and protein isolates from Solojo cowpea (Vigna Unguiculata L. Walp)
Olubamike Adetutu Adeyoju, Kayode Oyebode Adebowale, Bamidele Iromidayo Olu-Owolabi, Henry Okwudili Chibudike, Eunice Chinedum Chibudike
Nigeria
16
Glycemic index and glycemic load of edible jackfruit parts
Soumya PS, Suma Divakar
India
17
Nutrient composition of microwave cooked pangasius meat and their analysis of proximate, fatty acid and mineral composition
S Kothandaperumal
India
18
Corn/tapioca flour added to fish pasta product produced from defattened steam cooked Pangasius fish meat
S Kothandaperumal
India
19
Fatty acid composition of raw and different heat treatment of cooked pangasius meat studied by gas chromatography
S Kothandaperumal
India
20
Study of ‘the utilization of pumpkin seed protein isolate for the production of protein rich cookies’
Soumi Das, Minakshi Ghosh, Dipak Kumar Bhattacharyya
India
21
A review article on microgreens as super foods
Sneha S Bhat, Aditi Vichare
India
22
Morphometric characteristics of honeybees in the cechi nature reserve in the department of agboville (south-east, Ivory Coast)
Kouame Koffi Felix, Akpesse Akpa Alexandre, Diby Yao Séraphin, Kassi N’dja Justin
Côte d'Ivoire
23
Physicochemical characterisation of some potato varieties grown in the north-west region of Cameroon and sensory properties of potato food products
Njoya Moyouwou Amadou, Semi Aphonsius Yam, Ntam fidelis Toke, Munji Victorine Nsongka, Bame Irene Bongsiysi
Cameroon
24
Study of ethenomedicinal importance of some spices
Khude Varsha Sanjay
India
25
Corn flour enriched with fish pasta products produced from defattened different heat treatment cooked pangasius meat
S Kothandaperumal
India
26
Fatty acid composition of grilled cooked pangasius meat studied by gas chromatography
S Kothandaperumal
India
27
The association between dietary intake of omega-3 and cognitive abilities among Saudi female university students
Nihal Saleh Al-Anazi, Razan Tariq Aqeel, Fatimah Hussain Al-Shawaker, Zainab Ali Al-Dahneem, Reham Shawky Metwally, Ahmed Amr Abdalla, Omar Ibrahim Abuzaid, Tunny Sebastian
Saudi Arabia