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

Evaluation and method validation of sodium cyclamate in watermelon by LC-MS/MS
Pages: 01-05  
Comparative study of the prevalence of obesity in private schools and public schools in Brazzaville
Pages: 06-12  
Food containing added sugar: frequency of consumption and preference among Brazilian university student
Pages: 13-18  
Product development and acceptability of bottled Big-eyed Scad Selar crumenophthalmus in Spanish-oil style with organic flavoring
Pages: 19-24  
Effect of an anti-oxidant rich tart cherry and whey drink on the recovery of delayed onset muscle soreness
Pages: 25-27  
A sustainable approach for value addition in cookies by effective utilization of watermelon and pineapple by products
Pages: 28-32  
Development of gluten free biscuits and evaluation of functional properties of composite flour
Pages: 33-37  
Production and quality evaluation of cookies produced from flour blends of sprouted mungbean (Vigna radiata) and malted sorghum (Sorghum bicolor (L) Moench)
Pages: 38-45  
A review on Nano-Technology and its application in food industry
Pages: 46-51  
Composition and effect of Desmodium triflorum leaf meal on the growth of broiler starter chicks
Pages: 52-57  
A study on the sensory quality, nutrient content and shelf life of kavuni rice flour
Pages: 58-61  
Formulation and evaluation of herbal syrup analogous of ginger, basil and stevia
Pages: 62-67  
Effects of slice thickness and drying temperature on total anthocyanin content and antioxidant capacity of steamed purple sweet potato powder
Pages: 68-71  
Isolation and determination of chemical composition of sweet potato starch using Viscozyme cassava C
Pages: 72-75  
Proximate composition and organoleptic properties of snack made from fermented complementary soybean (glycine max) and Bambara nut (Vigna Subterranea).
Pages: 76-80  
Quality assessment of porridges produced from millet, pigeon pea and crayfish flours
Pages: 81-87  
Antifungal activity of the ethyl acetate extract of Cyperus rotundus rhizome against certain fungi responsible for food spoilage and plant diseases
Pages: 88-89  
Comparative study of tray dryer, infrared dryer and hot air oven for drying of chickpeas
Pages: 90-92  
Concept of transformation and incorporation of nutriment in the body: A review
Pages: 93-96  
Effects of groundnut (Arachis hypogaea) powder on quality attributes and consumer acceptance of pound cakes
Pages: 97-101  
Microbial and physicochemical properties of date jam with inclusion of apple and orange fruits
Pages: 102-106  
Nutrient evaluation of infant food produced from orange fleshed sweet potatoes (Ipomoea batatas) and soybean blends (Glycine max)
Pages: 107-113  
Chemical and sensory evaluation of complementary foods produced from sorghum, African yam bean and crayfish flours
Pages: 114-119  
Comparative study on health status between hypothyroidism with diabetic patient (Sample-1), hypothyroidism patient (Sample-2) and diabetic patient (Sample-3) 30-50 years (Female), Tamluk, West Bengal
Pages: 120-131  
Preparation, processing and nutritional attribute of spirulina by product
Pages: 132-134  
Effect of cross-linking on structural, chemical and functional properties of corn starch
Pages: 135-140  
Determination of antioxidants and phenolic contents in curry and Tulsi leaves
Pages: 141-144  
Variation of women dietary diversity according to Burkina Faso agricultural periods
Pages: 145-152  
Consumer awareness towards organic food and their preferences
Pages: 153-161  
Quality evaluation of local Cameroonian mackerel (Scomber scombrus) processed by different methods
Pages: 162-167  
Impact of Age and Gender on the Perceptual Response of Sri Lankan Consumers for different types of Biscuits
Pages: 168-171  
Characterization and ranking of commercial vanilla flavoured set yoghurt marketed in Sri Lanka
Pages: 172-179  
Effect of palm oil inclusion on the quality of garri produced from white and yellow cassava (Manihot esculenta cranz) roots
Pages: 180-185  
Assessment of microbiological quality of ready to eat meat sandwiches in new valley governorate
Pages: 186-192  
Antioxidant activities and physicochemical properties of spiced Kunu beverage
Pages: 193-199  
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