International Journal of Food Science and Nutrition

A Lavanya, D Kodandaram Reddy, Srinivas Maloo, V Bhasker. Development and standardization of pasteurized sliced vegetable mix preserved with cover liquid. International Journal of Food Science and Nutrition. 2019; 4(2): 01-03.

Dr. Samira Alzughayar, Dr. Salam Harfoush, Adel Harfoush. The nutritional value of a novel Syrian bread. International Journal of Food Science and Nutrition. 2019; 4(2): 04-08.

N Nandini, V Bhasker, Srinivas Maloo. Development and quality evaluation of wafers incorporated with pearl millet flour and sorghum millet flour. International Journal of Food Science and Nutrition. 2019; 4(2): 09-15.

Wahyu Haryati Maser, Emma Marsella. Preparation of instant holat spices with two formulas and sensory evaluation. International Journal of Food Science and Nutrition. 2019; 4(2): 16-18.

Chellamboli Chelladurai, Ayushi A Pandey, Sonal A Panmand, Sandesh Nikam. Development of innovative bakery product chia seed enriched cookies. International Journal of Food Science and Nutrition. 2019; 4(2): 19-23.

Aditya Massey, Chitra Sonkar, Dorcus Masih. Study on the thermal processing of moringa leaves (Moringa oleifera) chicken curry. International Journal of Food Science and Nutrition. 2019; 4(2): 24-29.

Minali Masih, Tushar Desale. Preparation of banana bread to utilize the over ripe banana. International Journal of Food Science and Nutrition. 2019; 4(2): 30-33.

Mounika D, Kasturiba B. Nutritional status of urban and semi-urban pre-school children of Dharwad. International Journal of Food Science and Nutrition. 2019; 4(2): 34-37.

M Nasiruddin, M Mahmudul Hasan, UK Roy, AKM Rafiul Islam, M Bodrul Islam. Quantitative analysis of juice, citric acid, vitamin C content, sugar levels and sugar acid quantitative relation in some cultivated Citrus fruits. International Journal of Food Science and Nutrition. 2019; 4(2): 38-41.

Agugo UA, Asinobi CO, Afam-Anene O. Evaluating the nutritional and sensory qualities of substituted staple-based-Mung bean diets. International Journal of Food Science and Nutrition. 2019; 4(2): 42-48.

Vaddi Lokesh Baburao, Smita Majumder, Kaushal Kishor, Santosh, Shanta Peter. Studies on physico-chemical quality parameters of skim milk yoghurt fortified with pomegranate juice. International Journal of Food Science and Nutrition. 2019; 4(2): 49-52.

Meethu Subrahmaniyan, Aswin K Manoj, G Latha. Incorporation of underutilized millets in breakfast recipes and evaluating its sensory and nutrient content. International Journal of Food Science and Nutrition. 2019; 4(2): 53-58.

Agadha S, Rajalakshmi P, Lakshmy Priya S. Optimisation of citrus fruits extracts in the formulation of paneer. International Journal of Food Science and Nutrition. 2019; 4(2): 59-61.

André Philippe S Kpaibé, Nicaise Bony, Franck D Djonwan, Gildas K Gbassi, Michèle Aké. Evaluation of physicochemical quality of bees honey commercialized in Côte d'Ivoire. International Journal of Food Science and Nutrition. 2019; 4(2): 62-66.

Oguizu, AD, Utah-Iheanyichukwu C, Ifendu AN. Assessment of nutritional status and feeding practices of children aged 0-24 months in Ikwuano local government Area Abia State, Nigeria. International Journal of Food Science and Nutrition. 2019; 4(2): 67-75.

Edward Ayinbila Adua, Frederick Adzitey, Alexander Abu. Nutrient composition of whole grain and processed “Niri” (Citrullus vulgaris) seeds. International Journal of Food Science and Nutrition. 2019; 4(2): 76-79.

Khule GD, Khupase SP, Khandekar SA, Singh AK. Evaluation of quality attributes of dehydrated mint leaves under different packaging materials. International Journal of Food Science and Nutrition. 2019; 4(2): 80-86.

AM Adisa, AB Adepeju, AA Fatiregun. Effect of processing methods on the functional and proximate composition of melon seed (Colocynthis citrullus) flour. International Journal of Food Science and Nutrition. 2019; 4(2): 87-90.

Kadbhane VS, Thorat SL, Khule GD. Preparation of instant Tandulja-raita powder mix. International Journal of Food Science and Nutrition. 2019; 4(2): 91-96.

Ojinnaka MC, Okolie PI, Idorenyin BA. Quality assessment of biscuits produced from wheat-aerial yam-plantain flour blends. International Journal of Food Science and Nutrition. 2019; 4(2): 97-101.

Mohsin Bashir Aga, Dr. Abida Jabeen. Ultrasonic assisted solvent extraction of bioactive compounds: A review. International Journal of Food Science and Nutrition. 2019; 4(2): 102-106.

Tejashwini Padakatti, Renuka Meti. Indian miracle Seed: Fenugreek (Trigonella foenum - graceum L.). International Journal of Food Science and Nutrition. 2019; 4(2): 107-109.

Sunita B, Renuka Meti. Unlock your health potential with moringa leaves (Moringa oleifera). International Journal of Food Science and Nutrition. 2019; 4(2): 110-113.

Tasfiya Hakeem Ansari, Tariq Nadeem Khan. Understanding the need of Nutrition and concept of Tahallul (Dissolution): A review. International Journal of Food Science and Nutrition. 2019; 4(2): 114-116.

James E Obiegbuna, Eunice N Ezembu, Theophilius M Ikegwu. Quality assessment of vended steamed Bambara groundnut (Voandzeia subterranean) paste in Ifite, Awka, Nigeria. International Journal of Food Science and Nutrition. 2019; 4(2): 117-122.

Anmol Lamba, Veena Garg. Recent innovations in food packaging: A Review. International Journal of Food Science and Nutrition. 2019; 4(2): 123-129.

Souvik Tewari. A review on anaemia and its management. International Journal of Food Science and Nutrition. 2019; 4(2): 130-135.

Sneha Kamat, Dr. Rupali Sengupta. Nutrition intervention for improvement of knowledge on anaemia prevention among adolescent girls in Mumbai (16- 19 years). International Journal of Food Science and Nutrition. 2019; 4(2): 136-139.

Abhishek Thakur, Devina Vaidya, Manisha Kaushal, Anil Gupta. Physicochemical properties, mineral composition, FTIR spectra and scanning electron microscopy of wild apricot kernel press cake. International Journal of Food Science and Nutrition. 2019; 4(2): 140-143.

Shivaralli S Spandana, Sulugodu R Nutan, Nethravathi BT, Aladahalli S Giresha. in vitro Anti-oxidant activities and phytochemical Content of aqueous Extracts of Vernonia anthelmintica (Bitter cumin) seed. International Journal of Food Science and Nutrition. 2019; 4(2): 144-149.