International Journal of Food Science and Nutrition

RCN Thilakarathna, GDMP Madhusankha, SB Navaratne. Determination of composition of fatty acid profile of Ethiopian and Indian black cumin oil (Nigella sativa). International Journal of Food Science and Nutrition. 2018; 3(3): 01-03.

Sailaja S, Parameshwari S. Physico-chemical properties of Ash gourd and Amla based juices. International Journal of Food Science and Nutrition. 2018; 3(3): 04-06.

Dr. Abhilasha Gaur Saraswat. Health benefits of green tea versus black tea. International Journal of Food Science and Nutrition. 2018; 3(3): 07-08.

Shubhangi Khare, Anshika Tonk, Anita Rawat. Foodborne diseases outbreak in India: A review. International Journal of Food Science and Nutrition. 2018; 3(3): 09-10.

Dr. Chandrashree Lenka. Nutritional analysis of some uncommon vegetables of Odisha. International Journal of Food Science and Nutrition. 2018; 3(3): 11-14.

Chathuri Gunathunga, Sashie Abeywickrema, Senaviratne Navaratne. Preservation of tender coconut (Cocos nucifera L.) water by heat and UV-C treatments. International Journal of Food Science and Nutrition. 2018; 3(3): 15-19.

PAKC Wijerathne, VGG Chandrajith, SB Navaratne, GADV Karunasena. Controlling of post harvest losses of selected Leafy vegetables and green chilies by coating with plant mucilage of Terminalia arjuna (Kumbuk). International Journal of Food Science and Nutrition. 2018; 3(3): 20-24.

Dr. Adrija Sarkar, Shagufta Alam. Role of ginger in curdling of milk and subsequent development of ginger curd using different flavouring agents. International Journal of Food Science and Nutrition. 2018; 3(3): 25-28.

HMD Herath, VGG Chandrajith, KKDS Ranaweera. Evaluation and comparison of the physicochemical properties of different varieties of citrus species. International Journal of Food Science and Nutrition. 2018; 3(3): 29-34.

Keerthana Sivakumaran, WDMH Prabodhani. An overview of the applications molecular gastronomy in food industry. International Journal of Food Science and Nutrition. 2018; 3(3): 35-40.

Anon Attoh Hyacinthe, Fagbohoun Jean Bedel, Yapi Jocelyn Constant, Dabonne Soumaila, Kouame Lucien Patrice. Bread characteristics and descriptive analysis of taro (Colocasia Esculenta, Cv Fouê): Wheat composite breads and some fritters . International Journal of Food Science and Nutrition. 2018; 3(3): 41-45.

GADV Karunasena, VGG Chandrajith, SB Nawaratne. Physicochemical characteristics of pea nut butter fruit (Bunchosia armeniaca). International Journal of Food Science and Nutrition. 2018; 3(3): 46-51.

Anila HL, Dr. Suma Divakar. Functional properties of raw jackfruit based textured vegetable protein (TVP). International Journal of Food Science and Nutrition. 2018; 3(3): 52-54.

Sumaya AS, Dr. Suma Divakar. Impact of foetid Cassia (Cassia tora L.) leaf consumption on type 2 diabetic patients. International Journal of Food Science and Nutrition. 2018; 3(3): 55-57.

RAUJ Marapana, KDS Shanika, KHGK Kodagoda. Development of an omega- 3 fortified ice cream by using ground flaxseeds and microencapsulated fish oil as the source of omega-3. International Journal of Food Science and Nutrition. 2018; 3(3): 58-64.

Subha S Nair, Dr. Anitha Chandran C. Nutrient composition of avocado fruits of selected cultivars grown in Kerala. International Journal of Food Science and Nutrition. 2018; 3(3): 65-67.

Tharani S, Dr. Suma Divakar. Effect of pretreatment on browning of jackfruit rind. International Journal of Food Science and Nutrition. 2018; 3(3): 68-71.

M Surrabi. Formulation and nutritional quality evaluation of value added squash from Citrullus lanatus. International Journal of Food Science and Nutrition. 2018; 3(3): 72-74.

Sonia Minhas, Yadwinder Singh Dhaliwal, Ranjana Verma. Physico-chemical characteristics of ripened honey as affected by processing time and storage stability. International Journal of Food Science and Nutrition. 2018; 3(3): 75-80.

A Rouf, HR Naik, MA Beigh, Varsha Kanojia, Shabeer Ahmad Mir, Syed Aafia, Qudsiya Ayaz, Uzma Altaf. Enzymatic browning of apple and its control by chemical treatment: A review. International Journal of Food Science and Nutrition. 2018; 3(3): 81-88.