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

Descriptive and instrumental analysis of gluten free bread from green banana, pumpkin seed and cassava composite flours
Pages: 01-10  
Comparative study of acidity status in some wild vegetables
Pages: 11-13  
Nutritional composition, sensory attributes and shelf life of value added products of Karonda (Carissa SPP)
Pages: 14-19  
A review on prepration and processing of soymilk from soybean
Pages: 20-22  
A review on traditional and medicinal properties of Dillenia indica
Pages: 23-27  
Effect of roasting on nutritional compositions and bioactive compounds of two different varieties of flaxseeds (Linum Usitatissimum L.)
Pages: 28-35  
Effect of maturity and ripening chemical treatment in post-harvest physiology of tomato
Pages: 36-42  
Efficacy of two non-nutritive sugars on overall fitness of Drosophila melanogaster: I-a comparative study
Pages: 43-48  
Design and fabrication of portable food dehydrator
Pages: 49-52  
Eating out-of-home and associated nutritional status of an adult population from Rabat-Salé-Kenitra region of Morocco
Pages: 53-58  
Food consumption pattern of primary school children aged 10-12 years residing in rural and Urban Areas of Bikaner District (Rajasthan)
Pages: 59-62  
The effect of boiling and soaking time on the chemical and functional properties of wild bitter yam
Pages: 63-68  
Carrageenan-based edible biodegradable food packaging: A review
Pages: 69-75  
Sensory evaluation of jam produced from guava (Psidium guajava)
Pages: 76-77  
Proximate, nutrients and dietary energy profiles of vitamin and mineral fortified predigested soymilk for complementary feeding
Pages: 78-85  
Effect of pH and temperature on formation of curcumin-starch complex nanoparticles
Pages: 86-88  
Review on analysing food vehicles for iron fortification and selecting a best for Sri Lankan target people
Pages: 89-92  
Horse Gram: an incredible food grain as a potential source of functional and nutritional food ingredient
Pages: 93-101  
Development and evaluation of ready-to-eat cabbage kofta curry
Pages: 102-106  
Designing functional beverages with the addition of fulvic acids for physically active people
Pages: 115-121  
Impact of COVID-19 on consumption of food and health supplements among various age groups in Tamil Nadu: A cross sectional study
Pages: 122-126  
Development of methodology for the production of tomato powder and evaluation of antioxidant activity of tomato powder
Pages: 127-130  
Nutritional evaluation of some common leafy vegetables in Enugu, Nigeria
Pages: 131-136  
Amino acids composition of pre-treated tree ear mushroom (Auricularia auricula-Judae)
Pages: 137-144  
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