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

Studies on the therapeutic properties of Roselle (Hibiscus sabdariffa) calyx: A popular ingredient in the cuisine of North East India
Pages: 01-06  
Study of the food balance sheet and risk factor search
Pages: 07-10  
Study of the nutritional balance of vitamin and iron and its psychological impact on Moroccan students, in the case of the universities of Rabat, Marrakech, Tangier and Kenitra (Morocco)
Pages: 11-15  
Effects of protein and carbohydrate on glycogen resynthesis post exercise
Pages: 16-25  
Assessment of nutritional status of adults of Trans: Yamuna area of Allahabad
Pages: 26-30  
Potential of Moringa oleifera as a functional food ingredient: A review
Pages: 31-37  
Sensory acceptability, nutrient composition and cost of multigrain muffins
Pages: 38-40  
Assessing nutritional status and promoting awareness among male and female labourers aged between 18 to 50 years in and around Kolkata in the year 2016
Pages: 41-47  
The hidden danger in packaged beverages sold in supermarkets
Pages: 48-52  
Quality assessment of apple (Malus pumila L.) juice treated with different chemical preservatives
Pages: 53-57  
Critical environmental factors that influence the presence of vibrio cholera in the setting of Nairobi
Pages: 58-64  
Studies on total phenolic content and antioxidant activities of aqueous acetone and methanolic extracts from raw and boiled rhizomes of Maranta arudinacea L. and Curcuma amada Roxb.
Pages: 65-72  
Optimization of dehydrated jack seed crisp using response surface methodology with the interaction of freezing time, blanching time and moisture level for better rehydration properties
Pages: 73-76  
Social and behavioral determinants of food safety in European union and republic of Macedonia
Pages: 77-81  
Analysis of socio demographic data pertaining to street food vendors in Mohali
Pages: 82-88  
Optimization of technique for developing ready to cook fish fillets using spice mix as preservative from fresh water fish (Catla catla)
Pages: 89-92  
Demographic and socio-economic determinants of availability and access dimensions of household food security in Kitui County, Kenya
Pages: 93-101  
Development, chemical analysis and sensory evaluation of whey based pineapple juice beverages
Pages: 102-105  
Effectiveness of food portion size estimation aids for diet assessment: A systematic review
Pages: 106-112  
Dietary diversity, water and sanitation practices and nutritional status of children aged 6-59 months in Kitui County, Kenya
Pages: 113-120  
Quality assessment of apricot (Prunus armeniaca L.) juice treated with different chemical preservatives
Pages: 121-125  
Nutritional value of selected wild edible leaves used by tribal communities of Attappady, Southern Western Ghats
Pages: 126-132  
Effect on Soyabean consumption on middle aged women
Pages: 133-137  
Designing a ready to serve herbal drink having energy, healing and refreshing effect for task oriented individuals
Pages: 138-141  
Physico-Chemical and organoleptic acceptability of rice bran oil in comparison to other selected oils
Pages: 142-144  
Development and evaluation of sensorial and antioxidant properties of dairy products prepared from milks of soybean and Bengal gram
Pages: 145-151  
Prevalance of over nutrition and impact of nutrition awareness among school going children of Cuttack district
Pages: 152-154  
The proximate and mineral composition of soaked and germinated kpaakpa (Hildegardia barteri) seed flour: A response surface methodology approach
Pages: 155-161  
Effect of storage period on physiochemical properties of apple: Pomegranate juice blends
Pages: 162-165  
Biochemical changes during ripening of banana: A review
Pages: 166-170  
Sensory qualities of processed health food based on cereals and vegetables
Pages: 171-172  
Development and Nutritional analysis of a fiber rich fruit concentrate
Pages: 173-180  
Efficacy on performance of athletes on supplementation of beetroot juice
Pages: 181-184  
A study on the nutritional status and eating pattern of adolescent school going boys of Chandigarh
Pages: 185-189  
Process optimization of gluten free cookies using cassava flour
Pages: 190-195  
Effect of superheated steam and conventional oven baking process on quality attributes of bread
Pages: 196-202  
Breast feeding practices in Chandigarh and Sri Ganganagar: A comparative study
Pages: 203-207  
Compositing of neglected and underutilized legumes for theoretical minimum amino acid score in elastin
Pages: 208-215  
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