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. 3, Issue 5 (2018)
S.No. Title and Authors Name Country
1
Astringency removal in persimmon fruits (Diospyros kaki L.) cv. “Hachiya” treated with CO2 and ethanol
Naveen Kumar, KS Thakur, Stish Kumar, Kavita Devi
How to cite this article:
Naveen Kumar, KS Thakur, Stish Kumar, Kavita Devi. Astringency removal in persimmon fruits (Diospyros kaki L.) cv. “Hachiya” treated with CO2 and ethanol. International Journal of Food Science and Nutrition. 2018; 3(5): 01-04.
India
2
Proximate composition, micronutrient contents and acceptability of “Ojojo” from the blends of water yam and Ricebean flours
Ebele Christiana Okoye, Ebere Ulumma Njoku, Ginika Ruth Ugwuanyi
How to cite this article:
Ebele Christiana Okoye, Ebere Ulumma Njoku, Ginika Ruth Ugwuanyi. Proximate composition, micronutrient contents and acceptability of “Ojojo” from the blends of water yam and Ricebean flours. International Journal of Food Science and Nutrition. 2018; 3(5): 05-10.
Nigeria
3
Effect of value addition of beet root in the processed health powder of anemic patients
Richa Upadhyay, Krishna Deepak Tripathi, Kritika Upadhyay
How to cite this article:
Richa Upadhyay, Krishna Deepak Tripathi, Kritika Upadhyay. Effect of value addition of beet root in the processed health powder of anemic patients. International Journal of Food Science and Nutrition. 2018; 3(5): 11-12.
India
4
Nutritional and sensory characteristics of locally produced canned tuna from Hadhramout, Yemen
Osan Maroof Bahurmiz, Mohammed Al-Sa'ady, Frederick Adzitey
How to cite this article:
Osan Maroof Bahurmiz, Mohammed Al-Sa'ady, Frederick Adzitey. Nutritional and sensory characteristics of locally produced canned tuna from Hadhramout, Yemen. International Journal of Food Science and Nutrition. 2018; 3(5): 13-18.
Yemen
5
Nutritional characterization of gluten free non-traditional pasta
Milde Laura B, Chigal Paola S, Chiola Zayas María O
How to cite this article:
Milde Laura B, Chigal Paola S, Chiola Zayas María O. Nutritional characterization of gluten free non-traditional pasta. International Journal of Food Science and Nutrition. 2018; 3(5): 19-24.
Argentina
6
Anti-inflammatory and antioxidant effect of long chain omega-3 polyunsaturated fatty acids (LC n-3 PUFAs) in diabetic rats
Michely Lopes Nunes, Elizangela Schemitt, Marilene Porawski
How to cite this article:
Michely Lopes Nunes, Elizangela Schemitt, Marilene Porawski. Anti-inflammatory and antioxidant effect of long chain omega-3 polyunsaturated fatty acids (LC n-3 PUFAs) in diabetic rats. International Journal of Food Science and Nutrition. 2018; 3(5): 25-32.
Brazil
7
Development of Papad from dehydrated betel leaves (Piper betel L.) Powder
Akshata A Vernekar, Dr. KG Vijayalaxmi
How to cite this article:
Akshata A Vernekar, Dr. KG Vijayalaxmi. Development of Papad from dehydrated betel leaves (Piper betel L.) Powder. International Journal of Food Science and Nutrition. 2018; 3(5): 33-38.
India
8
Cardio protective activity of Abelmoschus esculentus (Okra)
Vindika Sumudunie Kuruwitaarachchige, Deepthi Inoka Uluwaduge, Sirimal Premakumara, Jayantha Wijayabandara
How to cite this article:
Vindika Sumudunie Kuruwitaarachchige, Deepthi Inoka Uluwaduge, Sirimal Premakumara, Jayantha Wijayabandara. Cardio protective activity of Abelmoschus esculentus (Okra). International Journal of Food Science and Nutrition. 2018; 3(5): 39-43.
Sri Lanka
9
Aloe vera gel as a bio preservative for shelf life extension of mature green tomato
Thushara T Chandran, Dr. Mini C
How to cite this article:
Thushara T Chandran, Dr. Mini C. Aloe vera gel as a bio preservative for shelf life extension of mature green tomato. International Journal of Food Science and Nutrition. 2018; 3(5): 44-46.
India
10
Identification of the contributing factors that affect the rise of the acidity in milk extracted from Sri Lankan Coconut (Cocos nucifera)
Sukitha Kothalawala, Udara Dahanayake, Jagath Jayasinghe
How to cite this article:
Sukitha Kothalawala, Udara Dahanayake, Jagath Jayasinghe. Identification of the contributing factors that affect the rise of the acidity in milk extracted from Sri Lankan Coconut (Cocos nucifera). International Journal of Food Science and Nutrition. 2018; 3(5): 47-51.
Sri Lanka
11
Rheological qualities and sensory evaluation of bread prepared with barley malt syrup
Roua Bou Orm Slim, Nasma Najjar, Mira Ammar Itani
How to cite this article:
Roua Bou Orm Slim, Nasma Najjar, Mira Ammar Itani. Rheological qualities and sensory evaluation of bread prepared with barley malt syrup. International Journal of Food Science and Nutrition. 2018; 3(5): 52-55.
Lebanon
12
Formulation and evaluation of peanut flour incorporated cookies
Reena Singh, Arivuchudar R
How to cite this article:
Reena Singh, Arivuchudar R. Formulation and evaluation of peanut flour incorporated cookies. International Journal of Food Science and Nutrition. 2018; 3(5): 56-59.
India
13
Chemical composition of flavoured milk enriched with lemongrass juice
VS Kedare, AS Gawali, VP Madane-patil, SM Pawar
How to cite this article:
VS Kedare, AS Gawali, VP Madane-patil, SM Pawar. Chemical composition of flavoured milk enriched with lemongrass juice. International Journal of Food Science and Nutrition. 2018; 3(5): 60-61.
India
14
Chemical composition of Kalakand enriched with papaya pulp (Carica papaya)
Arti B Manohar, AS Gawali, SM Pawar, VP Madane-Patil
How to cite this article:
Arti B Manohar, AS Gawali, SM Pawar, VP Madane-Patil. Chemical composition of Kalakand enriched with papaya pulp (Carica papaya). International Journal of Food Science and Nutrition. 2018; 3(5): 62-63.
India
15
Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
Akoja SS, Coker OJ
How to cite this article:
Akoja SS, Coker OJ. Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder. International Journal of Food Science and Nutrition. 2018; 3(5): 64-70.
Nigeria
16
Preparation and improved quality production of flour and the made biscuits from the taro
Nguyen Van Toan, Phan Thi Thanh Thanh
How to cite this article:
Nguyen Van Toan, Phan Thi Thanh Thanh. Preparation and improved quality production of flour and the made biscuits from the taro. International Journal of Food Science and Nutrition. 2018; 3(5): 71-79.
Viet Nam
17
Effect of thermal pre-milling treatment on pearl millet and incorporation of psyllium husk in the formulation of vermicelli
I Cini Ezhilarasi, P Nazni
How to cite this article:
I Cini Ezhilarasi, P Nazni. Effect of thermal pre-milling treatment on pearl millet and incorporation of psyllium husk in the formulation of vermicelli. International Journal of Food Science and Nutrition. 2018; 3(5): 80-85.
India
18
Physicochemical, microbial and sensory properties of MOI-MOI as affected by processing method
Agbara Gervase Ikechukwu, Haruna Blessing, Chibuzo Elizabeth Chinyere, Agbara Helen Ngozi
How to cite this article:
Agbara Gervase Ikechukwu, Haruna Blessing, Chibuzo Elizabeth Chinyere, Agbara Helen Ngozi. Physicochemical, microbial and sensory properties of MOI-MOI as affected by processing method. International Journal of Food Science and Nutrition. 2018; 3(5): 86-92.
Nigeria
19
Gum Arabic and ascorbic acid coating maintains postharvest quality and extends shelf-life of Pomelo (Citrus maxima) Segments
Geeta R Gandalati, Neena Joshi
How to cite this article:
Geeta R Gandalati, Neena Joshi. Gum Arabic and ascorbic acid coating maintains postharvest quality and extends shelf-life of Pomelo (Citrus maxima) Segments. International Journal of Food Science and Nutrition. 2018; 3(5): 93-100.
India
20
Extraction of natural bioactive nutrients from Kappaphycus alvarezii and analyses of its nutraceutical potential
G Renuga, R Blesy, P Mohanadevi
How to cite this article:
G Renuga, R Blesy, P Mohanadevi. Extraction of natural bioactive nutrients from Kappaphycus alvarezii and analyses of its nutraceutical potential. International Journal of Food Science and Nutrition. 2018; 3(5): 101-104.
India
21
HPLC/ESI-TOF-MS Identification and Quantification of Phenolic Compounds in Fermented/Non-Fermented Jaboticaba Fruit (Myrciaria jaboticaba (Vell.) O. Berg)
Seiichiro Watanabe, Maria T Matyska-Pesek, Jose De J Berrios, Gary R Takeoka, Joseph J Pesek
How to cite this article:
Seiichiro Watanabe, Maria T Matyska-Pesek, Jose De J Berrios, Gary R Takeoka, Joseph J Pesek. HPLC/ESI-TOF-MS Identification and Quantification of Phenolic Compounds in Fermented/Non-Fermented Jaboticaba Fruit (Myrciaria jaboticaba (Vell.) O. Berg). International Journal of Food Science and Nutrition. 2018; 3(5): 105-109.
United States
22
Awareness of food & beverage additives and their potential effects
Aryan Narang
How to cite this article:
Aryan Narang. Awareness of food & beverage additives and their potential effects. International Journal of Food Science and Nutrition. 2018; 3(5): 110-113.
India
23
Value added products from sapota: A review
Jadhav SS
How to cite this article:
Jadhav SS. Value added products from sapota: A review. International Journal of Food Science and Nutrition. 2018; 3(5): 114-120.
India
24
Low cost value added products by using groundnut for human being
Shweta Singh, Neelma Kunwar
How to cite this article:
Shweta Singh, Neelma Kunwar. Low cost value added products by using groundnut for human being. International Journal of Food Science and Nutrition. 2018; 3(5): 121-123.
India
25
Highly nutritive value of groundnut and benefit for health
Shweta Singh, Neelma Kunwar
How to cite this article:
Shweta Singh, Neelma Kunwar. Highly nutritive value of groundnut and benefit for health. International Journal of Food Science and Nutrition. 2018; 3(5): 124-126.
India
26
Improving non-starch polysaccharides by the use of feeds enzyme
Tushar Gupta, Chirag Singh, Mukesh Sahu
How to cite this article:
Tushar Gupta, Chirag Singh, Mukesh Sahu. Improving non-starch polysaccharides by the use of feeds enzyme. International Journal of Food Science and Nutrition. 2018; 3(5): 127-129.
India
27
Marketing, Supply and consumption leaves Cuervea isangiensis traditional leafy vegetable in Africa-Congo Brazzaville
Itoua Okouango YS, Makoundou Alaric, Mbemba François
How to cite this article:
Itoua Okouango YS, Makoundou Alaric, Mbemba François. Marketing, Supply and consumption leaves Cuervea isangiensis traditional leafy vegetable in Africa-Congo Brazzaville. International Journal of Food Science and Nutrition. 2018; 3(5): 130-136.
Congo
28
Physico-chemical and in vitro glycemic indices of popular pulse varieties grown in Sri Lanka
HM Theja Herath, KG Tharuka Gunathilake, IS Eashwarage, Keerthana Sivakumaran, RA Asoka Ranathunga
How to cite this article:
HM Theja Herath, KG Tharuka Gunathilake, IS Eashwarage, Keerthana Sivakumaran, RA Asoka Ranathunga. Physico-chemical and in vitro glycemic indices of popular pulse varieties grown in Sri Lanka. International Journal of Food Science and Nutrition. 2018; 3(5): 137-143.
Sri Lanka
29
Pesticides contamination in potatoes and associated health risk to population with respect detection limits
Dr. Raginee Devi, Dr. Sujata Pandit Sharma, Dr. Anita Kumari
How to cite this article:
Dr. Raginee Devi, Dr. Sujata Pandit Sharma, Dr. Anita Kumari. Pesticides contamination in potatoes and associated health risk to population with respect detection limits. International Journal of Food Science and Nutrition. 2018; 3(5): 144-147.
India
30
Evaluation of chemical compositions and functional properties of bioactive compounds in Pomelo’s seeds
Truong Ngoc Quynh Phuong, Nguyen Thi My Duyen, Phan Ngoc Hoa, Pham Van Hung, Nguyen Thi Lan Phi
How to cite this article:
Truong Ngoc Quynh Phuong, Nguyen Thi My Duyen, Phan Ngoc Hoa, Pham Van Hung, Nguyen Thi Lan Phi. Evaluation of chemical compositions and functional properties of bioactive compounds in Pomelo’s seeds. International Journal of Food Science and Nutrition. 2018; 3(5): 148-151.
Viet Nam
31
Antimicrobial and antioxidant activities of essential oils extracted from leaves of Vinh orange, Dao lime and Thanh Tra pomelo in Vietnam
Pham Thi Lan Chi, Vu Kieu Chinh, Pham Van Hung, Nguyen Thi Lan Phi
How to cite this article:
Pham Thi Lan Chi, Vu Kieu Chinh, Pham Van Hung, Nguyen Thi Lan Phi. Antimicrobial and antioxidant activities of essential oils extracted from leaves of Vinh orange, Dao lime and Thanh Tra pomelo in Vietnam. International Journal of Food Science and Nutrition. 2018; 3(5): 152-156.
Viet Nam
32
Production of high-quality flour and the made biscuits from Pumpkin
Nguyen Van Toan, Nguyen Thi Thanh Thuy
How to cite this article:
Nguyen Van Toan, Nguyen Thi Thanh Thuy. Production of high-quality flour and the made biscuits from Pumpkin. International Journal of Food Science and Nutrition. 2018; 3(5): 157-166.
Viet Nam
33
Efficacy of Foeniculum vulgare seeds powder on growth performance in broilers
Saleh Lemrabt, Ram Pal Singh, Sasya Nagar
How to cite this article:
Saleh Lemrabt, Ram Pal Singh, Sasya Nagar. Efficacy of Foeniculum vulgare seeds powder on growth performance in broilers. International Journal of Food Science and Nutrition. 2018; 3(5): 167-170.
India
34
Functional and nutritional characteristics of organic jaggery millet cookies
Mahalaxmi BK, Hemalatha S
How to cite this article:
Mahalaxmi BK, Hemalatha S. Functional and nutritional characteristics of organic jaggery millet cookies. International Journal of Food Science and Nutrition. 2018; 3(5): 171-177.
India
35
Process optimization of pectinase enzyme in Palmyrah fruit pulp for clarification
Sobini N, Wickramasinghe I, Subajini M
How to cite this article:
Sobini N, Wickramasinghe I, Subajini M. Process optimization of pectinase enzyme in Palmyrah fruit pulp for clarification. International Journal of Food Science and Nutrition. 2018; 3(5): 178-181.
Sri Lanka