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

Astringency removal in persimmon fruits (Diospyros kaki L.) cv. “Hachiya” treated with CO2 and ethanol
Pages: 01-04  
Proximate composition, micronutrient contents and acceptability of “Ojojo” from the blends of water yam and Ricebean flours
Pages: 05-10  
Effect of value addition of beet root in the processed health powder of anemic patients
Pages: 11-12  
Nutritional and sensory characteristics of locally produced canned tuna from Hadhramout, Yemen
Pages: 13-18  
Nutritional characterization of gluten free non-traditional pasta
Pages: 19-24  
Anti-inflammatory and antioxidant effect of long chain omega-3 polyunsaturated fatty acids (LC n-3 PUFAs) in diabetic rats
Pages: 25-32  
Development of Papad from dehydrated betel leaves (Piper betel L.) Powder
Pages: 33-38  
Cardio protective activity of Abelmoschus esculentus (Okra)
Pages: 39-43  
Aloe vera gel as a bio preservative for shelf life extension of mature green tomato
Pages: 44-46  
Identification of the contributing factors that affect the rise of the acidity in milk extracted from Sri Lankan Coconut (Cocos nucifera)
Pages: 47-51  
Rheological qualities and sensory evaluation of bread prepared with barley malt syrup
Pages: 52-55  
Formulation and evaluation of peanut flour incorporated cookies
Pages: 56-59  
Chemical composition of flavoured milk enriched with lemongrass juice
Pages: 60-61  
Chemical composition of Kalakand enriched with papaya pulp (Carica papaya)
Pages: 62-63  
Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
Pages: 64-70  
Preparation and improved quality production of flour and the made biscuits from the taro
Pages: 71-79  
Effect of thermal pre-milling treatment on pearl millet and incorporation of psyllium husk in the formulation of vermicelli
Pages: 80-85  
Physicochemical, microbial and sensory properties of MOI-MOI as affected by processing method
Pages: 86-92  
Gum Arabic and ascorbic acid coating maintains postharvest quality and extends shelf-life of Pomelo (Citrus maxima) Segments
Pages: 93-100  
Extraction of natural bioactive nutrients from Kappaphycus alvarezii and analyses of its nutraceutical potential
Pages: 101-104  
HPLC/ESI-TOF-MS Identification and Quantification of Phenolic Compounds in Fermented/Non-Fermented Jaboticaba Fruit (Myrciaria jaboticaba (Vell.) O. Berg)
Pages: 105-109  
Awareness of food & beverage additives and their potential effects
Pages: 110-113  
Value added products from sapota: A review
Pages: 114-120  
Low cost value added products by using groundnut for human being
Pages: 121-123  
Highly nutritive value of groundnut and benefit for health
Pages: 124-126  
Improving non-starch polysaccharides by the use of feeds enzyme
Pages: 127-129  
Marketing, Supply and consumption leaves Cuervea isangiensis traditional leafy vegetable in Africa-Congo Brazzaville
Pages: 130-136  
Physico-chemical and in vitro glycemic indices of popular pulse varieties grown in Sri Lanka
Pages: 137-143  
Pesticides contamination in potatoes and associated health risk to population with respect detection limits
Pages: 144-147  
Evaluation of chemical compositions and functional properties of bioactive compounds in Pomelo’s seeds
Pages: 148-151  
Antimicrobial and antioxidant activities of essential oils extracted from leaves of Vinh orange, Dao lime and Thanh Tra pomelo in Vietnam
Pages: 152-156  
Production of high-quality flour and the made biscuits from Pumpkin
Pages: 157-166  
Efficacy of Foeniculum vulgare seeds powder on growth performance in broilers
Pages: 167-170  
Functional and nutritional characteristics of organic jaggery millet cookies
Pages: 171-177  
Process optimization of pectinase enzyme in Palmyrah fruit pulp for clarification
Pages: 178-181  
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