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
Vol. 2, Issue 6 (2017)
S.No. Title and Authors Name Country
1
Nutraceutical potential of two edible wild fruits, Bischofia javanica Blume and Ficus cunia Buch.-Ham. ex Roxb. from Sikkim Himalaya
Dhani Raj Chhetri, AM Kumar Acharya, Manish Pradhan, Resna Chhetri, Sonam Dorjee Sherpa, Dawa Lhendup Lepcha
How to cite this article:
Dhani Raj Chhetri, AM Kumar Acharya, Manish Pradhan, Resna Chhetri, Sonam Dorjee Sherpa, Dawa Lhendup Lepcha. Nutraceutical potential of two edible wild fruits, Bischofia javanica Blume and Ficus cunia Buch.-Ham. ex Roxb. from Sikkim Himalaya. International Journal of Food Science and Nutrition. 2017; 2(6): 01-09.
India
2
Examination of microbiological quality of dal makhani served at selected restaurants
Prabhjot Kaur, Dr. Vinti Davar, Dr. Neelam
How to cite this article:
Prabhjot Kaur, Dr. Vinti Davar, Dr. Neelam. Examination of microbiological quality of dal makhani served at selected restaurants. International Journal of Food Science and Nutrition. 2017; 2(6): 10-17.
India
3
Effect of the drying methods on the quality and characterization of green chilli powder
Mohammed A Al-Sebaeai, Anil Kumar Chauhan, Arvind, S Hemalatha, Poonam Yadav
How to cite this article:
Mohammed A Al-Sebaeai, Anil Kumar Chauhan, Arvind, S Hemalatha, Poonam Yadav. Effect of the drying methods on the quality and characterization of green chilli powder. International Journal of Food Science and Nutrition. 2017; 2(6): 18-23.
India
4
Utilization of fruit processing by-products for industrial applications: A review
KHGK Kodagoda, RAUJ Marapana
How to cite this article:
KHGK Kodagoda, RAUJ Marapana. Utilization of fruit processing by-products for industrial applications: A review. International Journal of Food Science and Nutrition. 2017; 2(6): 24-30.
Sri Lanka
5
Utilization of vegetable waste as a source of dietary fibre rich muffins and biscuits for old age
Bharti Kiran, Singh Neetu
How to cite this article:
Bharti Kiran, Singh Neetu. Utilization of vegetable waste as a source of dietary fibre rich muffins and biscuits for old age. International Journal of Food Science and Nutrition. 2017; 2(6): 31-34.
India
6
Examination of microbiological quality of karahi paneer served at selected restaurants
Prabhjot Kaur, Dr. Vinti Davar, Dr. Neelam
How to cite this article:
Prabhjot Kaur, Dr. Vinti Davar, Dr. Neelam. Examination of microbiological quality of karahi paneer served at selected restaurants. International Journal of Food Science and Nutrition. 2017; 2(6): 35-44.
India
7
Effect of silica gel desiccant on the sensory quality of rice crackers
Suweesha Amarakoon, Senevirathne Navaratne
How to cite this article:
Suweesha Amarakoon, Senevirathne Navaratne. Effect of silica gel desiccant on the sensory quality of rice crackers. International Journal of Food Science and Nutrition. 2017; 2(6): 45-48.
Sri Lanka
8
Impact of junk food on health status and physical performance of school going children (12-16 Years)
Anmol Lamba, Veena Garg
How to cite this article:
Anmol Lamba, Veena Garg. Impact of junk food on health status and physical performance of school going children (12-16 Years). International Journal of Food Science and Nutrition. 2017; 2(6): 49-51.
India
9
Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil
Mohammed A Al-Sebaeai, Mohammed Alfawaz, Anil Kr. Chauhan, Ammar AL-Farga, Sana Fatma
How to cite this article:
Mohammed A Al-Sebaeai, Mohammed Alfawaz, Anil Kr. Chauhan, Ammar AL-Farga, Sana Fatma. Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil. International Journal of Food Science and Nutrition. 2017; 2(6): 52-55.
India
10
Formulation, development and standardization of ready to eat food supplement for tuberculosis patients
Dr. K Anuradha, DR. KN Vara Lakshmi
How to cite this article:
Dr. K Anuradha, DR. KN Vara Lakshmi. Formulation, development and standardization of ready to eat food supplement for tuberculosis patients. International Journal of Food Science and Nutrition. 2017; 2(6): 56-61.
India
11
Development and quality evaluation of fortified biscuits based on whey protein concentrate and curry leaves
Bintul Islam, Yasmeena Amin, Suhani Aggarwal, Vishal Kumar
How to cite this article:
Bintul Islam, Yasmeena Amin, Suhani Aggarwal, Vishal Kumar. Development and quality evaluation of fortified biscuits based on whey protein concentrate and curry leaves. International Journal of Food Science and Nutrition. 2017; 2(6): 62-65.
India
12
Preservation and processing of soymilk: A review
Deepika Kohli, Sanjay Kumar, Shuchi Upadhyay, Ritesh Mishra
How to cite this article:
Deepika Kohli, Sanjay Kumar, Shuchi Upadhyay, Ritesh Mishra. Preservation and processing of soymilk: A review. International Journal of Food Science and Nutrition. 2017; 2(6): 66-70.
India
13
Assessment of heavy metals in vegetables and cereals collected from local market, Mumbai
Kulkarni CP
How to cite this article:
Kulkarni CP. Assessment of heavy metals in vegetables and cereals collected from local market, Mumbai. International Journal of Food Science and Nutrition. 2017; 2(6): 71-74.
India
14
Effect of extrusion conditions on colour coordinates of breakfast snacks using corn-honey blends
Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain
How to cite this article:
Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain. Effect of extrusion conditions on colour coordinates of breakfast snacks using corn-honey blends. International Journal of Food Science and Nutrition. 2017; 2(6): 75-82.
India
15
Effect of high fat diet on appetite regulation and obesity: Endocannabinoid system pathway
Ismail Mucahit Alptekın, Alev Keser
How to cite this article:
Ismail Mucahit Alptekın, Alev Keser. Effect of high fat diet on appetite regulation and obesity: Endocannabinoid system pathway. International Journal of Food Science and Nutrition. 2017; 2(6): 83-90.
Turkey
16
Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread
Rasha Musa Osman Elawad, Tajul A Yang, Azhar Mat Easa
How to cite this article:
Rasha Musa Osman Elawad, Tajul A Yang, Azhar Mat Easa. Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread. International Journal of Food Science and Nutrition. 2017; 2(6): 91-94.
Malaysia
17
Resistant Starch- Chemistry and Nutritional properties
Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain
How to cite this article:
Jasia Nissar, Tehmeena Ahad, HR Naik, SZ Hussain. Resistant Starch- Chemistry and Nutritional properties. International Journal of Food Science and Nutrition. 2017; 2(6): 95-108.
India
18
Effect of nutritional, physiochemical and sensory properties on the development of bread with incorporation of wheat grass powder
Pragati Jain, Sangita Borah, Karuna Singh
How to cite this article:
Pragati Jain, Sangita Borah, Karuna Singh. Effect of nutritional, physiochemical and sensory properties on the development of bread with incorporation of wheat grass powder. International Journal of Food Science and Nutrition. 2017; 2(6): 109-114.
India
19
Development & standardization of buckwheat laddu with added walnut & pumpkin seed flour & their sensory attributes
Nigar Naqvi, Luxita Sharma, Mohsin Ali Khan
How to cite this article:
Nigar Naqvi, Luxita Sharma, Mohsin Ali Khan. Development & standardization of buckwheat laddu with added walnut & pumpkin seed flour & their sensory attributes. International Journal of Food Science and Nutrition. 2017; 2(6): 115-118.
India
20
Development and evalution of a spinach based antioxidant rich beverage
Dr. Vaijayanthi Kanabur, Dr. RP Lalitha Reddy
How to cite this article:
Dr. Vaijayanthi Kanabur, Dr. RP Lalitha Reddy. Development and evalution of a spinach based antioxidant rich beverage. International Journal of Food Science and Nutrition. 2017; 2(6): 119-121.
India
21
Antioxidant and physicochemical properties of oils extracted from cashew (Anacardium occidentale L.) Kernels
Emelike NJT, Akusu MO, Ujong AE
How to cite this article:
Emelike NJT, Akusu MO, Ujong AE. Antioxidant and physicochemical properties of oils extracted from cashew (Anacardium occidentale L.) Kernels. International Journal of Food Science and Nutrition. 2017; 2(6): 122-128.
Nigeria
22
Potentiality of leafy vegetables foliar extract to improve maize flour nutritional value and overcome malnutrition
Kouakou Amenan Genevieve, * Agbo Adouko Edith, Kouame Akissi Françoise, Loukou Ahou Leticia, Brou Kouakou
How to cite this article:
Kouakou Amenan Genevieve, * Agbo Adouko Edith, Kouame Akissi Françoise, Loukou Ahou Leticia, Brou Kouakou. Potentiality of leafy vegetables foliar extract to improve maize flour nutritional value and overcome malnutrition. International Journal of Food Science and Nutrition. 2017; 2(6): 129-134.
Cote D'Ivoire
23
Production, microbial and sensory qualities of biscuits produced from wheat-coconut-almond flour blend
Noah Abimbola A
How to cite this article:
Noah Abimbola A. Production, microbial and sensory qualities of biscuits produced from wheat-coconut-almond flour blend. International Journal of Food Science and Nutrition. 2017; 2(6): 135-138.
Nigeria
24
Development and nutritional analysis of stevia chocolates fortified with flaxseeds (Linum usitatissimum)
Soumya Hajela, Rashmi Srivastava, Neelam Kumari
How to cite this article:
Soumya Hajela, Rashmi Srivastava, Neelam Kumari. Development and nutritional analysis of stevia chocolates fortified with flaxseeds (Linum usitatissimum). International Journal of Food Science and Nutrition. 2017; 2(6): 139-141.
India
25
Evaluation on suitability of differentially processed D. bulbifera tubers (Aerial and Underground) as alternative in composite flours for future food innovations
Aathira M, Siddhuraju P
How to cite this article:
Aathira M, Siddhuraju P. Evaluation on suitability of differentially processed D. bulbifera tubers (Aerial and Underground) as alternative in composite flours for future food innovations. International Journal of Food Science and Nutrition. 2017; 2(6): 142-148.
India
26
Optimization of oats product on sensory and their nutritional level
Gupta Pooja, Singh Neetu
How to cite this article:
Gupta Pooja, Singh Neetu. Optimization of oats product on sensory and their nutritional level. International Journal of Food Science and Nutrition. 2017; 2(6): 149-151.
India
27
Food preference and body mass index of elderly in Port Harcourt, Nigeria as an index of their nutritional status in Nigeria
Wordu GO, Akusu MO, Kinn-Kabari DB
How to cite this article:
Wordu GO, Akusu MO, Kinn-Kabari DB. Food preference and body mass index of elderly in Port Harcourt, Nigeria as an index of their nutritional status in Nigeria. International Journal of Food Science and Nutrition. 2017; 2(6): 152-155.
Nigeria
28
Nutritional and sensory evaluation of herbal cookies
Shuchi Upadhyay, Soobia Ali Khan, Rajeev Tiwari, Sanjay kumar, Deepika kohli, Indira Rautela, Poonam Muktawat, Richa Badola
How to cite this article:
Shuchi Upadhyay, Soobia Ali Khan, Rajeev Tiwari, Sanjay kumar, Deepika kohli, Indira Rautela, Poonam Muktawat, Richa Badola. Nutritional and sensory evaluation of herbal cookies. International Journal of Food Science and Nutrition. 2017; 2(6): 156-160.
India
29
Physicochemical and texture evaluation of Biscuits and Muffins for old age
Bharti Kiran, Singh Neetu
How to cite this article:
Bharti Kiran, Singh Neetu. Physicochemical and texture evaluation of Biscuits and Muffins for old age. International Journal of Food Science and Nutrition. 2017; 2(6): 161-164.
India
30
Pumpkin the functional and therapeutic ingredient: A review
Aamir Hussain Dar, SA Sofi, Shafiya rafiq
How to cite this article:
Aamir Hussain Dar, SA Sofi, Shafiya rafiq. Pumpkin the functional and therapeutic ingredient: A review. International Journal of Food Science and Nutrition. 2017; 2(6): 165-170.
India
31
Non-thermal processing in food applications: A review
Awsi Jan, Monika Sood, SA Sofi, Tsering Norzom
How to cite this article:
Awsi Jan, Monika Sood, SA Sofi, Tsering Norzom. Non-thermal processing in food applications: A review. International Journal of Food Science and Nutrition. 2017; 2(6): 171-180.
India
32
Determination of physical, chemical and sensory characteristics of instant curry mix for vegetarian recipes
SV Karadbhajne, Neha A Saraf
How to cite this article:
SV Karadbhajne, Neha A Saraf. Determination of physical, chemical and sensory characteristics of instant curry mix for vegetarian recipes. International Journal of Food Science and Nutrition. 2017; 2(6): 181-186.
India
33
Determination of knowledge, attitude and practice towards tea adulteration
Dr. Anindita Deb Pal, Tania Das
How to cite this article:
Dr. Anindita Deb Pal, Tania Das. Determination of knowledge, attitude and practice towards tea adulteration. International Journal of Food Science and Nutrition. 2017; 2(6): 187-191.
India
34
Sensory acceptability, nutrient composition and cost of leaf mix powder Urad dal badi
Singh Richa, Gupta Alka, Singh Shipra
How to cite this article:
Singh Richa, Gupta Alka, Singh Shipra. Sensory acceptability, nutrient composition and cost of leaf mix powder Urad dal badi. International Journal of Food Science and Nutrition. 2017; 2(6): 192-194.
India
35
Resistant starch as functional ingredient: A review
SA Sofi, Anjum Ayoub, Awsi Jan
How to cite this article:
SA Sofi, Anjum Ayoub, Awsi Jan. Resistant starch as functional ingredient: A review. International Journal of Food Science and Nutrition. 2017; 2(6): 195-199.
India
36
Development of visual scale for optimization of in-package thermization (microwave) treatment parameters of burfi
Richa Badola, Narender Raju Panjagari, Ram Ran Bijoy Singh, Ashish Kumar Singh, Writdhama G Prasad, Shivam Panwar
How to cite this article:
Richa Badola, Narender Raju Panjagari, Ram Ran Bijoy Singh, Ashish Kumar Singh, Writdhama G Prasad, Shivam Panwar. Development of visual scale for optimization of in-package thermization (microwave) treatment parameters of burfi. International Journal of Food Science and Nutrition. 2017; 2(6): 200-202.
India
37
Role of women in potato production and value addition at household processing level
Rashmee Yadav, Amisha Kumari, Smita Tripathi, Neelma Kunwar
How to cite this article:
Rashmee Yadav, Amisha Kumari, Smita Tripathi, Neelma Kunwar. Role of women in potato production and value addition at household processing level. International Journal of Food Science and Nutrition. 2017; 2(6): 203-207.
India
38
Asparaginase: A promising aspirant for mitigation of acrylamide in foods
Anjana Sharma, Shubhi Mishra
How to cite this article:
Anjana Sharma, Shubhi Mishra. Asparaginase: A promising aspirant for mitigation of acrylamide in foods. International Journal of Food Science and Nutrition. 2017; 2(6): 208-214.
India
39
Analysis of casein precipitation from the various milk samples available in market
Kulkarni CP
How to cite this article:
Kulkarni CP. Analysis of casein precipitation from the various milk samples available in market. International Journal of Food Science and Nutrition. 2017; 2(6): 215-216.
India
40
Texture analysis on normal brown bread to functional brown bread incorporated barley and flaxseed for aged person
Katheria Nidhi, Mishra Sunita
How to cite this article:
Katheria Nidhi, Mishra Sunita. Texture analysis on normal brown bread to functional brown bread incorporated barley and flaxseed for aged person. International Journal of Food Science and Nutrition. 2017; 2(6): 217-219.
India
41
Quality changes in fish balls prepared using spice mix cooked both in microwave and conventional oven stored under refrigerated condition
Valentina Chauhan, Aradhita Ray, Alka Sharma
How to cite this article:
Valentina Chauhan, Aradhita Ray, Alka Sharma. Quality changes in fish balls prepared using spice mix cooked both in microwave and conventional oven stored under refrigerated condition. International Journal of Food Science and Nutrition. 2017; 2(6): 220-223.
India
42
Effect of truweight weight-loss program on weight reduction among clients in 10 days and one-month program
Shunmukha Priya S, Suhasini Mudraganam, K Jalarama Reddy, Vishnu Saraf, M Venkatesh
How to cite this article:
Shunmukha Priya S, Suhasini Mudraganam, K Jalarama Reddy, Vishnu Saraf, M Venkatesh. Effect of truweight weight-loss program on weight reduction among clients in 10 days and one-month program. International Journal of Food Science and Nutrition. 2017; 2(6): 224-228.
India
43
Study the physico - chemical properties of different super food product
Nigam Mukta, Mishra Sunita, Srivastava Aparna
How to cite this article:
Nigam Mukta, Mishra Sunita, Srivastava Aparna. Study the physico - chemical properties of different super food product. International Journal of Food Science and Nutrition. 2017; 2(6): 229-233.
India
44
Development of fresh Moringa oleifera leaf jam and its physico-chemical properties
Hradesh Rajput, SGM Prasad, Pratistha Srivastava, Neha Singh, Sonia Morya
How to cite this article:
Hradesh Rajput, SGM Prasad, Pratistha Srivastava, Neha Singh, Sonia Morya. Development of fresh Moringa oleifera leaf jam and its physico-chemical properties. International Journal of Food Science and Nutrition. 2017; 2(6): 234-238.
India
45
In vitro evaluation of anticoagulant and antibacterial activities of Capsicum annum PUSA JWALA
Anjana Sharma, Shweta Golhani
How to cite this article:
Anjana Sharma, Shweta Golhani. In vitro evaluation of anticoagulant and antibacterial activities of Capsicum annum PUSA JWALA. International Journal of Food Science and Nutrition. 2017; 2(6): 239-242.
India