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

Formulation and quality evaluation of tomato pickle prepared from tomato paste
Pages: 01-03  
Determination of potassium bromate and proximate compostion of selected breads sold within Port Harcourt metropolis
Pages: 04-08  
Proximate composition and fatty acid profile of garden egg (Solanum aethiopicum L) fruit
Pages: 09-13  
Effect of ecotype and phenological phase on protein fractions and in vitro digestibility of Leucaena sp. from southern México
Pages: 14-19  
Production and analyses of yogurts obtained from cow’s milk and soy milk blended with banana (Musa paradisiacal)
Pages: 20-26  
Formulation and analysis of khakra fortified using corn silk as a source of protein
Pages: 27-29  
Development and quality analysis of curcumin fortified soy base pineapple beverage
Pages: 30-34  
Development of apple candy enriched with anthocyanin using high-pressure processing and its storage stability
Pages: 35-41  
Development, physico: Chemical analysis and sensory evaluation of pomegranate: Watermelon mixed squash as a natural health drink
Pages: 42-49  
Dietary compounds and memory loss
Pages: 50-59  
Development of ‘ready to use’ value added products from Moringa Leaves
Pages: 60-62  
Evaluation of the effect of fermentation of African oil bean (Pentaclethra macrophylla) using bacillus subtilis as starter and Lactobacillus fermentum as adjunct on the vitamin and mineral contents of the seeds
Pages: 63-70  
Development of traditional snacks products by incorporation of black gram flour and chickpea
Pages: 71-72  
Development of biscuits made with wheat, soybean and cassava flour blends using mixture design
Pages: 73-79  
Dietary habits and nutritional knowledge of athletes in Amhara region, North-West Ethiopia
Pages: 80-86  
Sensory evaluation of traditional Indian vermicelli kheer prepared using camel milk
Pages: 87-89  
Systematic review of the safety and suitability of dietary supplementation with short-chain fructo-oligosaccharides in infants and young children
Pages: 90-98  
Awareness of artificial ripening of mangoes and recommendation for organic natural ripening
Pages: 99-101  
Preparation and quality evaluation of carrot and sour orange blended juice ready to serve drink
Pages: 102-104  
Effect of germination on brown rice and its role in human health promotion: A review
Pages: 105-107  
Proximate analysis and mineral compositions of different cereal grain varieties available in Kano state, Nigeria
Pages: 108-112  
Nutritional and elemental composition of awara (soya bean cake) snack eaten in northern Nigeria
Pages: 113-115  
Effects of processing methods on proximate compositions and organoleptic properties of soybean curd (Awara) refined in Zamfara, Northern Nigeria
Pages: 116-119  
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