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

Most omega 3 supplements in Israel are highly oxidized
Pages: 01-05  
Improvement of Protein and Energy intake in Malawi through supplementation of maize meal nsima with soybean
Pages: 06-12  
Impact of different packages on quality and storability of osmotically preserve Karonda (Carrisa carandus L.) fruits under refrigerated storage conditions
Pages: 13-17  
Effect of dietary garlic powder as additive on quality of Kilishi: A dried meat produced from west African dwarf ram
Pages: 18-22  
Development and quality assessment of chakli (crunchy snack) prepared incorporating garden cress seed, green gram flour and rice flour
Pages: 23-25  
Effect of substituting wheat flour with buckwheat, honeyweed and stevia on nutritional and organoleptic properties of biscuit
Pages: 26-34  
Process optimization and quality evaluation of fasting cookies developed by incorporating water chestnut, sweet potato, Amaranth Grain Flour
Pages: 35-42  
Process optimization of low cost weaning food by incorporating multigrains mixes
Pages: 43-49  
Okra (Abelmoschus esculentus), a possible intervention for diabetes
Pages: 50-52  
Development and quality assessment of herbal Kulfi prepared with different levels of aloe vera juice
Pages: 53-55  
Alteration of cassava starch properties after ozone-oxidation treatment in different time
Pages: 56-60  
Designing and development of laboratory scale ohmic pasteurizer and its effect on ascorbic acid in Amla juice
Pages: 61-67  
Studies on nutritional and sensory qualities of foxtail millet chakli
Pages: 68-73  
Studies on development of process and product of plum fruit leather
Pages: 74-79  
Studies on production and preservation of Kokam fruit juice
Pages: 80-81  
Effectiveness of Cinnamomum zeylanicum tea on anthropometric indices
Pages: 82-84  
Utilization of natural antioxidant food processing waste material for oxidative stabilization of Ghee
Pages: 85-88  
Production and quality evaluation of soya cheese from a blend of cow milk and soya milk
Pages: 89-91  
Food fermentation: An overview
Pages: 92-93  
Nutritional and Therapeutic uses of Hibiscus Rosasinensis
Pages: 94-98  
Extending the shelf life of tomato and onion in Nigeria: A review
Pages: 99-111  
Effect of drying methods and extraction solvents on the antioxidant properties of cooked and raw spinach leaves
Pages: 112-119  
Soybean (Glycine max L.) & its health benefits
Pages: 120-124  
Antioxidant potential of moringa oleifera leaf & utilization by different processing method
Pages: 125-128  
Studies on formulation and preparation of banana peel powder bar incorporated with psyllium husk
Pages: 129-133  
Changes induced by storage method variability on the mineral composition and some selected phytochemicals content of red and white onion (Allium cepa). bulbs
Pages: 134-138  
Studies of formulation and quality evaluation of chia sedds, flax seeds incorporated with quinoa crackers
Pages: 139-142  
Formulation and Processing of papaya by products
Pages: 143-148  
Elaboration and assessment of processes for the production of Annona muricata fruit puree
Pages: 149-155  
Studies on effect of different packaging materials on shelf life of mix fruit bar
Pages: 156-162  
Optimization of cocoa fermentation parameters for high soluble solids content by using candida tropicalis
Pages: 163-168  
Development and quality evaluation of multigrain instant Dhokla mix
Pages: 169-171  
Studies on formulation and standardization of dates pickle
Pages: 172-174  
Effect of Storage Conditions on the Microbiological and Sensory Properties of Maize-Soy Flour Blend and “Agidi
Pages: 175-179  
Bioactive Compound and Health Benefits of Fruits and Vegetables by products: A review
Pages: 180-183  
Phytochemical composition and antioxidant activity of the indigenous watermelon seeds obtained kano state, Nigeria
Pages: 184-187  
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