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

Determination of composition of fatty acid profile of Ethiopian and Indian black cumin oil (Nigella sativa)
Pages: 01-03  
Physico-chemical properties of Ash gourd and Amla based juices
Pages: 04-06  
Health benefits of green tea versus black tea
Pages: 07-08  
Foodborne diseases outbreak in India: A review
Pages: 09-10  
Nutritional analysis of some uncommon vegetables of Odisha
Pages: 11-14  
Preservation of tender coconut (Cocos nucifera L.) water by heat and UV-C treatments
Pages: 15-19  
Controlling of post harvest losses of selected Leafy vegetables and green chilies by coating with plant mucilage of Terminalia arjuna (Kumbuk)
Pages: 20-24  
Role of ginger in curdling of milk and subsequent development of ginger curd using different flavouring agents
Pages: 25-28  
Evaluation and comparison of the physicochemical properties of different varieties of citrus species
Pages: 29-34  
An overview of the applications molecular gastronomy in food industry
Pages: 35-40  
Bread characteristics and descriptive analysis of taro (Colocasia Esculenta, Cv FouĂȘ): Wheat composite breads and some fritters
Pages: 41-45  
Physicochemical characteristics of pea nut butter fruit (Bunchosia armeniaca)
Pages: 46-51  
Functional properties of raw jackfruit based textured vegetable protein (TVP)
Pages: 52-54  
Impact of foetid Cassia (Cassia tora L.) leaf consumption on type 2 diabetic patients
Pages: 55-57  
Development of an omega- 3 fortified ice cream by using ground flaxseeds and microencapsulated fish oil as the source of omega-3
Pages: 58-64  
Nutrient composition of avocado fruits of selected cultivars grown in Kerala
Pages: 65-67  
Effect of pretreatment on browning of jackfruit rind
Pages: 68-71  
Formulation and nutritional quality evaluation of value added squash from Citrullus lanatus
Pages: 72-74  
Physico-chemical characteristics of ripened honey as affected by processing time and storage stability
Pages: 75-80  
Enzymatic browning of apple and its control by chemical treatment: A review
Pages: 81-88  
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