International Journal of Food Science and Nutrition


ISSN: 2455-4898

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Select 5 to 10 Articles for Binder


Title and Authors Name

Guava cheese preparation to reduce the perishable loss of fruits and influence of the chemical composition during storage of cheese
Pages: 01-03  
Production of caseins and their usages
Pages: 04-09  
Drying kinetics and thermal degradation of phenolic compounds and vitamin C in full fat germinated soy flours
Pages: 10-14  
Legumes diversity in Chamba block, district Tehri Garhwal (Western Himalaya) with reference to their economic importance and yield
Pages: 15-20  
Effect of cooking process on level of Enrofloxacin in pork
Pages: 21-22  
Phytochemical profile and thin layer chromatographic studies of Daucus Carota peel extracts
Pages: 23-26  
Antimicrobial perspective of non-alcoholic beverages of Jimma, Ethiopia against Streptococcus pyogenes
Pages: 27-31  
Microbial profile of sun dried fermented mud fish (Claria s. anguiliaris) locally known as Abil Alier sold in local markets in South Sudan
Pages: 32-36  
Microbial profile of sun dried fermented tiger fish (Hydrocynus ssp) locally known as Abil Alier sold in local markets in South Sudan
Pages: 37-41  
Impact of some chemical preservatives on physicochemical quality of pulpy juice of black mulberry grown in northern area of Pakistan
Pages: 42-47  
Variation in time and sensitivity of Anthropometric measures of MUAC and WFH/WFL z-score for screening, admission to follow up and discharge of moderately malnourished children 6-59months on supplementary feeding program
Pages: 48-52  
Physicochemical properties and resistant starch contents of sweet potato starches from different varieties grown in Vietnam
Pages: 53-57  
Phytochemical screening and anti-microbial and anti-oxidant studies of dehydrated tender tamarind (Tamarindus indica) leaves
Pages: 62-64  
Investigation on phytochemical profile of Citrus limonum peel extract
Pages: 65-67  
Simultaneous saccharification and fermentation in the production of Kunun zaki (A Nigerian nonalcoholic beverage) by selected Lactic acid bacteria
Pages: 72-76  
Production, proximate, functional and organoleptic assessment of Ready-To-Cook “Ogbono”/”Egusi” seeds premix (Dry mix powder)
Pages: 82-85  
Comparative Analysis of nutritional composition and microbial quality of salt-smoke-dried mirror carp (Cyprinus carpio var. Specularis) during storage at 22-28°C and 4°C
Pages: 86-89  
Comparative analysis of nutrient content between Prawn (Fenneropenaeus indicus) and Lobster (Portunus sanguinolentus), preserved and cooked under different conditions
Pages: 90-96  
Consumption of fish in stroke-risk aversion by fish and fish oil consumption: A review
Pages: 97-100  
Nutritional evaluation and oil blending studies of different oils
Pages: 101-105  
Chemical analysis of rare food items eaten by Bhariya tribes of Patalkot valley of Madhya Pradesh
Pages: 106-108  
Knowledge and Awareness about Health Benefits of indigenous fermented foods: A comprehensive study
Pages: 109-113  
Mineral composition and sensory evaluation of buckwheat cookies supplemented with wheat flour
Pages: 114-118  
The nutritional status of pulmonary tuberculosis patients aged 25-44 years attending tuberculosis clinic at Lodwar County and Referral Hospital, Turkana County, Kenya
Pages: 119-122  
Dietary practices of pulmonary tuberculosis patients attending clinic at lodwar county and referral hospital, Turkana County, Kenya
Pages: 123-127  
Nutritional quality of gluten free biscuits supplemented with sweet chickpeas and date palm powder
Pages: 128-134  
Effect of various chemical preservatives on microbial and organolyptic properties of sweet cherry (Prunus avium) juice
Pages: 135-137  
Physicochemical evaluation of whole orange juice commercialized in Brazil
Pages: 138-143  
Development of buckwheat cookies supplemented with wheat flour
Pages: 144-147  
Phytoconstituents and pharmacological activity of Gauzaban (Borago officinalis Linn): A review
Pages: 148-152  
Effect of dash diet on the old age subjects suffering from hypertension
Pages: 153-156  
Performance and quality assessment of sun-dried salted Channa punctatus (Bloch, 1793) and Mystus tengra (Hamilton-Buchanan, 1822) during refrigeration (4 °C) storage
Pages: 157-162  
Utilization of dehydrated moringa oleifera and Solanum nigrum leaves for the preparation of value added pasta
Pages: 163-165  
Phytochemical screening and anti-microbial and anti-oxidant studies of tamarind (Tamarindus indica) seed coat
Pages: 166-168  
Dietary supplementation with the natural carotenoids curcumin and/or milk thistle seed improved the rats' liver and kidney functions and structure
Pages: 169-173  
Sensory, organoleptic, and proximate composition of smoked surgeon fish Acanthurus sp. using selected herbs as flavor enhancer
Pages: 174-181  
Nutritional programs accessibility and performance in Danané, Côte D’Ivoire (West Africa)
Pages: 182-187  
Utilization of green tea (Camellia Sinensis) extract for the production of antioxidant rich functional drinking yoghurt
Pages: 188-195  
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