International Journal of Food Science and Nutrition

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.