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

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  
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