International Journal of Food Science and Nutrition

Divya JS, Pranaweswari S, Swetha Sundararajan. Physicochemical and sensory analysis of Lasagna enriched with millets. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 01-04

Akusu OM, Emelike NJT. Physicochemical and organoleptic properties of flavored vegetable milk drinks made from tiger nuts (Cyperus esculentus) and Coconuts (Cocos nucifera) milk blends. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 05-11

Girija Vudugula, Dr. Kavita Waghray. Development of Low calorie cupcakes using Coconut Milk. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 12-15

Rashmika P, Catharine Karenabok J, Swetha Sundararajan. Formulation and analysis of spread using dates seed. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 16-18

Nikita Saha, Sanchita Bhattacharjee, Sauryya Bhattacharyya. Preparation and pharmacognostic evaluation of Sandesh, an Indian sweet dairy product, using natural colorant from Clitoria ternatea (Aparajita) flower. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 19-24

Girija Vudugula, P Shylaja, V Bhasker, Srinivas Maloo. Development and Utilisation of millet based composite mix. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 25-27

Sudeshna Shyam Choudhury, Rumjhum Mukherjee, Rajanya Ghosh, Modhura Mondal, Sohini Majumdar. The positive effect of UV radiation on biochemical and microbiological characteristics of different altitude grown Darjeeling tea clones. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 28-31

Seema Sonkar, Rishi bhel, Shraddha Yadav, OP Bishnoi. To assess the nutritional composition and organoleptic properties of chapati spread prepared from triticale. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 32-34

Aiswarya L, Dr. Suma Divakar. Impact of cluster bean consumption on hyperlipidemia and hyperglycaemia. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 35-37

Eugene Toma Zan Bi, Oulaï Casimir Ayamaé, Fagbohoun Jean Bedel, Gbocho Elvis Serge Ekissi, Patrice Kouamé. Polyphenols, flavonoids, carotenoids contents and mineral composition of Bombax costatum calyx: Their contribution to overall antioxidant. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 38-43

Damanjeet Kaur, Aniqah Maruf. Development and analysis of multi-nut spread for children aged between 7-9 years. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 44-48

Ashraf Abd-El-Malek, Talaat El-khateib. Prevalence of Listeria monocytogenes in ready-to-eat fish and its control by fresh lemon juice. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 49-57

Roma R Patel, Nevya J Thakkar, Pinal D Shah, Pradeep C Mankodi. Species confirmation and evaluation of nutritive values of frozen fish products. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 58-63

Deepika Kohli, Aanchal Srivastava, Sanjay Kumar, Shuchi Upadhyay, Gurpreet Kaur. Effect of edible coating on quality of fresh cut sliced papaya. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 64-66

Maya Sari, Juliana Br Simbolon, Sumatera Tarigan. Shelf life prediction of eggplant by application of hydrocooling technics and various temperatures of storage. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 67-71

Rafael Remit Winardi, Healthy Aldriany Prasetyo. Antioxidant activities of sweet potatoes (Ipomoea batatas L.) in different temperatures of liquidation. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 72-77

D Saraswathi, R Renu, Srinivas Maloo. Development and quality evaluation of pumpkin seeds and flaxseeds powder incorporated biscuits. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 78-83

Sharma Luxita, Vidhi Garg, Dr. Puneeta Ajmera, Maria. Protective role of Piper nigrum in health and healing of diseases. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 84-88

Sudeshna Datta, Bipin K Sinha, Soumen Bhattacharjee, Tapan Seal. Management of Invasive Alien Species (IAS) of West Bengal via bioprospecting for a potential source of food supplement. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 89-94

A Maheswaraiah, SS Umesha, K Akhilender Naidu. Alpha-linolenic acid (ALA) rich Garden cress (Lepidium sativum L.) seed oil and its vegetable oil blends modulate aggregation of platelets and serum Thromboxine B2 levels in rats. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 95-99 DOI: 10.22271/food.2018.v3.i2.20

Abhinay Shashank, Guruprasad N, Durga Shankar Bunkar, SK Goyal, Amrita Poonia. Process Optimisation of Dolichos lablab Peel Powder and Buckwheat Flour incorporated Biscuits using Response Surface Methodology. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 100-111

Dr. M Sivasakthi, Dr. Narayanasamy Sangeetha. Effect of storage study on the quality attributes of the coconut based snack food. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 112-119

Akula Esther Sandhya, Dr. Kavita Waghray. Development of sorghum biscuits incorporated with spices. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 120-128

Bethsheba Basaiawmoit, Birendra Kumar Mishra. Comparative study of Pre-cooked and Post-cooked Tungrymbai: A fermented soya product of Meghalaya. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 129-132

Shuchi Upadhyay, Kanika Dhami, Rajeev Tiwari, Sanjay Kumar, Deepika Kohli, Poonam Muktawat. Effect of enrichment on quality evaluation of finger millet mix carrot cake. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 133-139

Dr. Manika Das, Priyanka Gupta. Citrus peel can make anti-oxidant rich food with free radical scavenging property: Development, acceptability and evaluation. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 140-144

Hadiza Kubura Lawan, Mamudu Halidu Badau, Elizabeth Chinyere Chibuzo, Fannah Mustapha Adam. Proximate composition, antinutrient factors and functional properties of complementary food formulations as affected by sorghum processing methods, addition of cowpea and carrot. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 145-154

P Ramya, V Bhasker. Development of chocolate center filled with lemon marmalade and its sensory studies. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 155-159

Sonia Minhas, YS Dhaliwal. Effect of processing on proximate composition of honey during storage. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 160-165

S Mathan Kumar, V Sangeethraj. Nutritional, Biochemical, Microbial assessment & in vitro antimicrobial activity of Milk at various stages of processing. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 166-173

Dr. Puneeta Ajmera, Ankita Singh Chauhan, Dr. Luxita Sharma, Dr. Mahavir Singh. Cardamom crop production and harvesting: A review. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 174-178

Manzar Hossain, NG Iboyama Singh. Studies on the preparation of liquid jaggery from sugarcane (Sacharum officinarum L.) juice. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 179-182

Anmol Lamba, Veena Garg. Nanotechnology approach in food science: A review. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 183-186

Karuna Thara D, Nazni P. Formulation, texture and sensory characteristics of little millet based RTC (Ready-to-cook) soup mix. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 187-191

Sharma K, Akansha, Chauhan ES. Comparative studies of proximate, mineral and phytochemical compositions of pomegranate (Punica granatum) in peel, seed and whole fruit powder. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 192-196

Shailaja A, Shaik Ayesha Sulthana, B Bhavani, Basker Vellanki, Srinivas Maloo. Development and quality evaluation of lemon juice blended with aloe Vera. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 197-199

Haripriya A, Aparna NV. Effect of roasting on selected nutrient profile and functional properties of chia seeds (Salvia hispanica) and optimization of chia seed based instant soup mix. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 200-206

Pravin G Paul, Pradip D Satav, Archana S Pethe, Santosh M More. Effect of must dilution on fermentation of banana fruit pulp into white wine. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 207-208

Sangeeta, Rani Devi, Gita Rani. Physico-chemical analysis of sugar mill waste of Meham sugar mill. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 209-213

Dr. D Padmavathi. A general review on “Nutraceuticals”: Its golden health impact over human community. International Journal of Food Science and Nutrition, Volume 3, Issue 2, 2018, Pages 214-217