International Journal of Food Science and Nutrition

Pratistha Srivastava, John David, Hradesh Rajput, Shipra Singh, Richa Singh. Preparation of Low calorie dietetics desserts using custard apple and strawberry. International Journal of Food Science and Nutrition. 2018; 3(1): 01-05.

Sneha A, Haripriya A. Development of amaranth grain (Amaranthus cruentus) based instant Dosa mix and its quality characteristics. International Journal of Food Science and Nutrition. 2018; 3(1): 06-11.

Swati Sharma, Devina Vaidya. Kiwifruit enzyme: A new plant coagulant for the development of cottage cheese. International Journal of Food Science and Nutrition. 2018; 3(1): 12-19.

Adouko Amon Anne Olga, Traoré Souleymane, Camara Fatoumata, Grodji Albarin Gbogouri, Brou Kouakou. Evaluation of technological treatments impact on nutritional value and anti-nutritional factors of cashew kernel-based flour (Anacardium occidentale) grown in Côte d'Ivoire. International Journal of Food Science and Nutrition. 2018; 3(1): 20-28.

Hema Singh, Sangeeta Goomer. Assessment of total arsenic in brown rice grown in the Trans Indo-Gangetic Plain (TIGP) of India. International Journal of Food Science and Nutrition. 2018; 3(1): 29-33.

S Mathangi. A study on extraction of oil from Pumpkin seed using sun drying and hot air oven drying. International Journal of Food Science and Nutrition. 2018; 3(1): 34-36.

Muhammed Rafeeque KT, Mini Sekharan N. Multiple food safety management systems in food industry: A case study. International Journal of Food Science and Nutrition. 2018; 3(1): 37-44.

Rajni Devi. Traditionally used wild edible plants of block Bhalwal, district Jammu (J&K). International Journal of Food Science and Nutrition. 2018; 3(1): 45-47.

Shashi Sonker, Anand Kumar Chaudhary, Anil Kumar Chauhan, Mohammed A Alsebaeai. Fortification of functional value of pineapple Ready-to-Serve (RTS) beverage by the addition of Amla and Giloy. International Journal of Food Science and Nutrition. 2018; 3(1): 48-51.

Prerna D Shere, Deepti N Chaudhari, PT Mali. Preparation and characterization of beetroot fortified cheese crackers to enhance nutritional benefits. International Journal of Food Science and Nutrition. 2018; 3(1): 52-55.

D Anil Kumar, KV Sucharitha. Assay of valuable components in by-products of mango industry in Chittoor district, Andhra Pradesh. International Journal of Food Science and Nutrition. 2018; 3(1): 56-59.

Neha Nizam, Sweata Rani Rai. A study on the development of probiotic diabetic Kulfi Indian Ice cream. International Journal of Food Science and Nutrition. 2018; 3(1): 60-64.

Upasana, Deepa Vinay. Nutritional evaluation of pea peel and pea peel extracted byproducts. International Journal of Food Science and Nutrition. 2018; 3(1): 65-67.

Pooja Mohan, Indrani Mukherjee, Simmi Jain. Study on the physico-chemical and sensory characteristics of cookies made using avocado as a fat (Butter) substitute. International Journal of Food Science and Nutrition. 2018; 3(1): 68-72.

Yelliantty. The antihyperlipidemic properties of whey from goat's milk. International Journal of Food Science and Nutrition. 2018; 3(1): 73-76.

Anita Kanwar, Savita Budhwar. Utilization of star fruit (Averrhoa carambola) into value added products and their storage stability. International Journal of Food Science and Nutrition. 2018; 3(1): 77-80.

Dr. Manika Das, Shruti Kejriwal. Acceptability and evaluation of protein and phyto-nutrients rich ready to cook flour mix using lotus stem, chis seeds & flax seeds. International Journal of Food Science and Nutrition. 2018; 3(1): 81-83.

Dr. Anindita Deb Pal. Phyllanthus emblica: The superfood with anti-ulcer potential. International Journal of Food Science and Nutrition. 2018; 3(1): 84-87.

Santhi Sri KV, Sivannarayana G, Sravanim Simhadri. Review article on integrated pest management versus profile characteristics of the farmers. International Journal of Food Science and Nutrition. 2018; 3(1): 88-94.

Megha Karthikeyan, Suma Divakar. Standardization of banana peel based sauce. International Journal of Food Science and Nutrition. 2018; 3(1): 95-98.

Dhananjay Satpute, Prabhakar Padghan, Yogesh Patil, Deepratna Suryawanshi. Effect of menthol (Mentha arvensis) and beet root extract on physico-chemical properties of paneer whey based beverage. International Journal of Food Science and Nutrition. 2018; 3(1): 99-105.

Dr. Chandrashree Lenka, Swagatika Sundaray. Food habits and nutritional profile of menopausal women: A study in urban area. International Journal of Food Science and Nutrition. 2018; 3(1): 106-108.

Kamini Gupta, Dr. Anisha Verma. Development of micronutrient rich healthy snack using fenugreek leaves. International Journal of Food Science and Nutrition. 2018; 3(1): 109-111.

Sajid Hussain, Ahmad Aslam, Murtaza Ali, Nisar Hussain. Some physic-chemical and nutritional properties of Elaeagnus angustifolia L. Fruit grown in Gilgit Baltistan. International Journal of Food Science and Nutrition. 2018; 3(1): 112-115.

Modupe Ojewumi, James Omoleye, Moses Emetere, Ayodeji Ayoola, Oyinlola Obanla, Elizabeth Babatunde, Ajibola Ogunbiyi, Olugbenga Awolu, Emmanuel Ojewumi. Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed. International Journal of Food Science and Nutrition. 2018; 3(1): 117-122.

Fandri Siburian, Donatus Dahang. Impact adding tapioca to fruit leather characteristics of Timun suri (Cucumis melo L.). International Journal of Food Science and Nutrition. 2018; 3(1): 123-130.

Alisha, Dr. Ritu Prakash Dubey. Preparation of value added healthy food product (Thekua) with incorporation of sorghum millet. International Journal of Food Science and Nutrition. 2018; 3(1): 131-136.

Archana Prabhat, Khyrunnisa Begum. Association of BMI with Nutrient intake among adult couples: A comparative study. International Journal of Food Science and Nutrition. 2018; 3(1): 137-140.

Lakshmi TS, Mary Pramela A. Coconut milk kefir: Nutrient composition and assessment of microbial quality. International Journal of Food Science and Nutrition. 2018; 3(1): 141-144.

Rajiv Kumar Singh, Uttam Kumar Tripathi, Aradhana Varma. Effect of inorganic modules on yield, nutrition composition and nutrient use effeciency in pea (Pisum sativum). International Journal of Food Science and Nutrition. 2018; 3(1): 145-149.

Wordu GO, Akusu MO. Chemical mineral and anti nutrient composition of plantain (musa paradisiacal) during ripening process. International Journal of Food Science and Nutrition. 2018; 3(1): 150-153.

Kiin-Kabari DB, Agoha A. Bio accessibility of minerals in some plantain and banana hybrids grown in Nigeria. International Journal of Food Science and Nutrition. 2018; 3(1): 154-157.

Kulkarni CP. Determination of the saccharin content in some ice creams available in market. International Journal of Food Science and Nutrition. 2018; 3(1): 158-160.

Tiwari Supriya, Paul Virginia. Assessment of nutritional status of sports persons in Allahabad District. International Journal of Food Science and Nutrition. 2018; 3(1): 161-164.

Navneet Kaur, Poonam Aggarwal, Hradesh Rajput. Implications of the drying techniques for an effective preservation of broccoli. International Journal of Food Science and Nutrition. 2018; 3(1): 165-175.

Sondes Fkiri, Faten Mezni, Hanene Ghazghazi, M Larbi Khouja, Abdelhamid Khaldi, Zouhaier Nasr. Antioxidants and chlorophyll in Pinus pinaster Arn. needles. International Journal of Food Science and Nutrition. 2018; 3(1): 176-179.

Valentina Chauhan, Satwinder Kaur. Functional foods - urgent need for healthy mind and body. International Journal of Food Science and Nutrition. 2018; 3(1): 180-183.

Dr. D Padmavathi. A study on nutritional and health importance of “Sapotas”. International Journal of Food Science and Nutrition. 2018; 3(1): 184-187.