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

Phytochemical composition and antioxidant potential of itching beans (Mucuna pruriens var. pruriens (L.) DC): A less-known food and medicinal legume
Pages: 01-05  
Preparation of sugar-free multigrain biscuits
Pages: 06-10  
Viability of probiotics and bioactive compounds in avocado paste
Pages: 11-17  
How can prebiotics and synbiotics be useful to human health
Pages: 18-22  
Detection of Listeria monocytogenes in wild and cultured Nile Tilapia fish (Oreochromis niloticus)
Pages: 23-25  
The effect of size reduction and steaming duration on the characteristics of purple sweet potato as the initial process of annealing flour making
Pages: 26-31  
Caractérisation physico-chimique et sanitaire des aliments de complément à base d’ignames (Dioscorea rotundata, Dioscorea cayenensis et Dioscorea alata) consommés dans la région du Haut Sassandra (Côte d’Ivoire)
Pages: 32-36  
Instant puttu mix preparation from finger millet and foxtail millet
Pages: 37-42  
Comparative analysis on physical and chemical characteristics of commercially manufactured/ processed green tea in Sri Lanka
Pages: 43-47  
Chemical composition and nutritional of pequi fruits (Caryocar brasiliense Camb.) with and without thorns at the endocarp
Pages: 48-55  
Study on cost of production for value added herbal wine from Hibiscus rosa-sinenesis by using different strains of Saccharomyces cerevisiae
Pages: 56-57  
Development and optimisation of millet basedextruded snack using barnyard and finger millet
Pages: 58-60  
Effects of starter culture on the Proximate, Antioxidant, Antinutritional and Mineral composition of fermented Parkia biglobosa seeds to produce Iru
Pages: 61-65  
Evaluation of nutrient composition and organoleptic properties of cookies produced from composite flours of sorghum, black bean and cocoyam
Pages: 66-71  
Studies on nutritional and storage qualities of foxtail millet Sev
Pages: 72-77  
Preparation and evaluation of blended papaya-mango powder by foam mat drying
Pages: 78-85  
Antibiotic resistance and MAR index of Escherichia coli O157:H7 and Salmonella species isolated from smoked rat meat sold in Zaria, Nigeria
Pages: 86-93  
Antioxidant properties of Ethiopian pepper in scavenging1, 1-Diphenyl Picryl-2-hydrazyl radical and in suppressing rancidity in African breadfruit during storage
Pages: 94-98  
Physical and cooking qualities of milled rice parboiled at optimal conditions for three selected Rice varieties in Nigeria
Pages: 99-105  
Development of a novel carob fortified yoghurt: Characterization of some Physicochemical and Organoleptic properties
Pages: 106-110  
Study of the different levels of physicochemical and microbial spirulina (Arthrospira platensis) on quality of soufflé
Pages: 111-116  
Characterization and quality evaluation of Foxtail Millet (Setaria Italica) protein
Pages: 117-122  
Estimation of synthetic dyes in various food samples by spectrophotometric methods
Pages: 123-126  
in vitro antifungal activity of Pinus pinaster Ait. Needles extracts
Pages: 139-143  
Chemical characterization of Bluish-Black and Yellowish-White fruits of Myrtus communis L.
Pages: 144-146  
Effects of extraction conditions on total phenolic content and antioxidant capacity of the extract from Thai basil (Ocimum basilicum var. thyrsiflora) leaves
Pages: 147-150  
Preparation, processing and nutritional attributes of raw and germinated fenugreek seed pickles
Pages: 151-154  
Traditionally important and environmental stress-tolerance pseudocereal quinoa with high nutritional value and more health benefits
Pages: 155-159  
Physico chemical properties of oil obtained from groundnut seeds (Arachis hypogaea L.) using different extraction methods
Pages: 160-164  
Studies on dehydration of purslane traditional leafy vegetable
Pages: 165-169  
Aqueous extracts of Paraguayan Moringa (Moringa oleifera Lam.), as a source of direct and indirect antioxidants for nutraceutical applications
Pages: 170-176  
Microbiological and proximate composition of smoked fish samples sold in Benin metropolis
Pages: 177-185  
Development of tea concentrate to incorporate in bubble tea using refused black tea and assessment of sensory properties and phytochemical composition
Pages: 186-190  
Proximate analysis of raw and roasted groundnut (Arachis hypogaea L.): Red Valencia and manikanta varieties
Pages: 191-194  
Consumer acceptance of carotenoid enriched cakes using fruit pulp microencapsulated as ingredient
Pages: 195-200  
Effect of storage on the physiochemical and antioxidant properties of Aloe vera drink
Pages: 201-205  
Studies on cup-cakes incorporated with beetroot and wheatgrass powder
Pages: 206-208  
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