International Journal of Food Science and Nutrition

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, Volume 3, Issue 5, 2018, Pages 01-04

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, Volume 3, Issue 5, 2018, Pages 05-10

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, Volume 3, Issue 5, 2018, Pages 11-12

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, Volume 3, Issue 5, 2018, Pages 13-18

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, Volume 3, Issue 5, 2018, Pages 19-24

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, Volume 3, Issue 5, 2018, Pages 25-32

Akshata A Vernekar, Dr. KG Vijayalaxmi. Development of Papad from dehydrated betel leaves (Piper betel L.) Powder. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 33-38

Vindika Sumudunie Kuruwitaarachchige, Deepthi Inoka Uluwaduge, Sirimal Premakumara, Jayantha Wijayabandara. Cardio protective activity of Abelmoschus esculentus (Okra). International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 39-43

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, Volume 3, Issue 5, 2018, Pages 44-46

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, Volume 3, Issue 5, 2018, Pages 47-51

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, Volume 3, Issue 5, 2018, Pages 52-55

Reena Singh, Arivuchudar R. Formulation and evaluation of peanut flour incorporated cookies. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 56-59

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, Volume 3, Issue 5, 2018, Pages 60-61

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, Volume 3, Issue 5, 2018, Pages 62-63

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, Volume 3, Issue 5, 2018, Pages 64-70

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, Volume 3, Issue 5, 2018, Pages 71-79

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, Volume 3, Issue 5, 2018, Pages 80-85

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, Volume 3, Issue 5, 2018, Pages 86-92

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, Volume 3, Issue 5, 2018, Pages 93-100

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, Volume 3, Issue 5, 2018, Pages 101-104

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, Volume 3, Issue 5, 2018, Pages 105-109

Aryan Narang. Awareness of food & beverage additives and their potential effects. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 110-113

Jadhav SS. Value added products from sapota: A review. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 114-120

Shweta Singh, Neelma Kunwar. Low cost value added products by using groundnut for human being. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 121-123

Shweta Singh, Neelma Kunwar. Highly nutritive value of groundnut and benefit for health. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 124-126

Tushar Gupta, Chirag Singh, Mukesh Sahu. Improving non-starch polysaccharides by the use of feeds enzyme. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 127-129

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, Volume 3, Issue 5, 2018, Pages 130-136

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, Volume 3, Issue 5, 2018, Pages 137-143

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, Volume 3, Issue 5, 2018, Pages 144-147

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, Volume 3, Issue 5, 2018, Pages 148-151

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, Volume 3, Issue 5, 2018, Pages 152-156

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, Volume 3, Issue 5, 2018, Pages 157-166

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, Volume 3, Issue 5, 2018, Pages 167-170

Mahalaxmi BK, Hemalatha S. Functional and nutritional characteristics of organic jaggery millet cookies. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 171-177

Sobini N, Wickramasinghe I, Subajini M. Process optimization of pectinase enzyme in Palmyrah fruit pulp for clarification. International Journal of Food Science and Nutrition, Volume 3, Issue 5, 2018, Pages 178-181