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
binder download


Your browser doesn’t support board member application form. Please use another browser.

Select Articles and Click on Download Binder for
Cover Page and Index Page

Physicochemical and sensory analysis of Lasagna enriched with millets
Pages: 01-04  
Physicochemical and organoleptic properties of flavored vegetable milk drinks made from tiger nuts (Cyperus esculentus) and Coconuts (Cocos nucifera) milk blends
Pages: 05-11  
Development of Low calorie cupcakes using Coconut Milk
Pages: 12-15  
Formulation and analysis of spread using dates seed
Pages: 16-18  
Preparation and pharmacognostic evaluation of Sandesh, an Indian sweet dairy product, using natural colorant from Clitoria ternatea (Aparajita) flower
Pages: 19-24  
Development and Utilisation of millet based composite mix
Pages: 25-27  
The positive effect of UV radiation on biochemical and microbiological characteristics of different altitude grown Darjeeling tea clones
Pages: 28-31  
To assess the nutritional composition and organoleptic properties of chapati spread prepared from triticale
Pages: 32-34  
Impact of cluster bean consumption on hyperlipidemia and hyperglycaemia
Pages: 35-37  
Polyphenols, flavonoids, carotenoids contents and mineral composition of Bombax costatum calyx: Their contribution to overall antioxidant
Pages: 38-43  
Development and analysis of multi-nut spread for children aged between 7-9 years
Pages: 44-48  
Prevalence of Listeria monocytogenes in ready-to-eat fish and its control by fresh lemon juice
Pages: 49-57  
Species confirmation and evaluation of nutritive values of frozen fish products
Pages: 58-63  
Effect of edible coating on quality of fresh cut sliced papaya
Pages: 64-66  
Shelf life prediction of eggplant by application of hydrocooling technics and various temperatures of storage
Pages: 67-71  
Antioxidant activities of sweet potatoes (Ipomoea batatas L.) in different temperatures of liquidation
Pages: 72-77  
Development and quality evaluation of pumpkin seeds and flaxseeds powder incorporated biscuits
Pages: 78-83  
Protective role of Piper nigrum in health and healing of diseases
Pages: 84-88  
Management of Invasive Alien Species (IAS) of West Bengal via bioprospecting for a potential source of food supplement
Pages: 89-94  
Alpha-linolenic acid (ALA) rich Garden cress (Lepidium sativum L.) seed oil and its vegetable oil blends modulate aggregation of platelets and serum Thromboxine B2 levels in rats
Pages: 95-99  
Process Optimisation of Dolichos lablab Peel Powder and Buckwheat Flour incorporated Biscuits using Response Surface Methodology
Pages: 100-111  
Effect of storage study on the quality attributes of the coconut based snack food
Pages: 112-119  
Development of sorghum biscuits incorporated with spices
Pages: 120-128  
Comparative study of Pre-cooked and Post-cooked Tungrymbai: A fermented soya product of Meghalaya
Pages: 129-132  
Effect of enrichment on quality evaluation of finger millet mix carrot cake
Pages: 133-139  
Citrus peel can make anti-oxidant rich food with free radical scavenging property: Development, acceptability and evaluation
Pages: 140-144  
Proximate composition, antinutrient factors and functional properties of complementary food formulations as affected by sorghum processing methods, addition of cowpea and carrot
Pages: 145-154  
Development of chocolate center filled with lemon marmalade and its sensory studies
Pages: 155-159  
Effect of processing on proximate composition of honey during storage
Pages: 160-165  
Nutritional, Biochemical, Microbial assessment & in vitro antimicrobial activity of Milk at various stages of processing
Pages: 166-173  
Cardamom crop production and harvesting: A review
Pages: 174-178  
Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice
Pages: 179-182  
Nanotechnology approach in food science: A review
Pages: 183-186  
Formulation, texture and sensory characteristics of little millet based RTC (Ready-to-cook) soup mix
Pages: 187-191  
Comparative studies of proximate, mineral and phytochemical compositions of pomegranate (Punica granatum) in peel, seed and whole fruit powder
Pages: 192-196  
Development and quality evaluation of lemon juice blended with aloe Vera
Pages: 197-199  
Effect of roasting on selected nutrient profile and functional properties of chia seeds (Salvia hispanica) and optimization of chia seed based instant soup mix
Pages: 200-206  
Effect of must dilution on fermentation of banana fruit pulp into white wine
Pages: 207-208  
Physico-chemical analysis of sugar mill waste of Meham sugar mill
Pages: 209-213  
A general review on “Nutraceuticals”: Its golden health impact over human community
Pages: 214-217