International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
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Cover Page and Index Page

A Study of the effect of glucono delta lactone concentration (GDL) on the koro curd productionfrom koro bean: Canavalia Ensiformis
Pages: 01-03  
to find out the status of personal hygiene and lifestyle of 7-9 years of school going children in Lohardaga district of Jharkhand
Pages: 04-09  
Proximate, mineral and sensory properties of Hambusgers produced from beef and cashew apple pomace
Pages: 10-15  
An observational study of symptoms and weight loss of obese women with polycystic ovarian syndrome
Pages: 16-22  
Determination of nutritional properties of honey from Apismellifera
Pages: 23-26  
Selection and optimization of bivalent solvent system for the extraction of phenolic compounds from pomegranate peel powder
Pages: 27-32  
Formulation and quality evaluation of instant soft drink powder prepared from hog plum (Spondius mangifera) and mint (Mentha spicata)
Pages: 33-37  
Effects of solvent conditions on the antioxidant activities of biologically active compounds extracted from tamarind (Tamarindus indica L.) seed
Pages: 46-51  
Formulation and standardization of muffins incorporated with malted ragi flour
Pages: 52-55  
Enrichment of bread with Bajra flour
Pages: 56-59  
Qualitative analysis of wine prepared from banana and orange
Pages: 60-63  
Comparative study on the nutritional status of diabetic patient and non- diabetic people, age group of (40-55 years)
Pages: 64-69  
Evaluation of proximate composition, functional properties and Antinutritional factors of aerial yam-soybean flour
Pages: 70-74  
Comparative study on the health status of diabetic patient and non- diabetic people, age group of (40-55 years) after Intake garlic as a Probiotic
Pages: 75-81  
A review on turmeric: For the treatment of skin disease (Vitiligo)
Pages: 82-85  
Optimisation and quality evaluation of legume based instant puran mix
Pages: 86-90  
Comparison of selected underutilized yam flours for their proximate and phytochemical composition
Pages: 91-95  
Enhancement of shelf life of tomato by the extract of Plectranthus amboinicus
Pages: 96-100  
Kinetics and effects of aeration and thermosonication on physiochemical, microbial and sensory properties of grape juice during storage periods
Pages: 101-106  
in Vitro free radical scavenging potential of sap of Borassus flabellifer
Pages: 107-109  
Role of omega 3 fatty acids in improving human health
Pages: 110-112  
Moringa oliefera flowers: A review on nutritive benefits, medicinal values and culinary uses
Pages: 113-115