International Journal of Food Science and Nutrition

Dr. KJ Balasubramani, Sunitha C, Harathi C, Sivaraman KP. Evaluation and method validation of sodium cyclamate in watermelon by LC-MS/MS. International Journal of Food Science and Nutrition. 2019; 4(3): 01-05.

Itoua Okouango YS, Okondza Nohya Delvina, Elenga Michel. Comparative study of the prevalence of obesity in private schools and public schools in Brazzaville. International Journal of Food Science and Nutrition. 2019; 4(3): 06-12.

Luciene Reis, Camilla Oliveira, Leiliane Romualdo, Gabriel Miranda, Marco Aurélio Rosa, Andréa Maria Vargas, Efigênia Ferreira. Food containing added sugar: frequency of consumption and preference among Brazilian university student. International Journal of Food Science and Nutrition. 2019; 4(3): 13-18.

Doname Asuncion Reyes. Product development and acceptability of bottled Big-eyed Scad Selar crumenophthalmus in Spanish-oil style with organic flavoring. International Journal of Food Science and Nutrition. 2019; 4(3): 19-24.

Lakhvinder Kaur. Effect of an anti-oxidant rich tart cherry and whey drink on the recovery of delayed onset muscle soreness. International Journal of Food Science and Nutrition. 2019; 4(3): 25-27.

Sivapriya Balagopal, Diya Roy, Mary Celine Joe Nidhiry, Alphonse Maria Joseph, Janaki S. A sustainable approach for value addition in cookies by effective utilization of watermelon and pineapple by products. International Journal of Food Science and Nutrition. 2019; 4(3): 28-32.

Chaudhari Ankita G, Deshmukh Sheetal D, Dr. Bhotmange Madhukar G. Development of gluten free biscuits and evaluation of functional properties of composite flour. International Journal of Food Science and Nutrition. 2019; 4(3): 33-37.

Offia-Olua Blessing I, Akubuo Kingsley K. Production and quality evaluation of cookies produced from flour blends of sprouted mungbean (Vigna radiata) and malted sorghum (Sorghum bicolor (L) Moench). International Journal of Food Science and Nutrition. 2019; 4(3): 38-45.

Souvik Tewari, Dnyaneshwar Babasaheb Shinde, Chandra Shekhar Mourya, Swati Shukla. A review on Nano-Technology and its application in food industry. International Journal of Food Science and Nutrition. 2019; 4(3): 46-51.

Akpet Samuel Ori. Composition and effect of Desmodium triflorum leaf meal on the growth of broiler starter chicks. International Journal of Food Science and Nutrition. 2019; 4(3): 52-57.

Jenifer Christabel R, Dr. Annette Beatrice D. A study on the sensory quality, nutrient content and shelf life of kavuni rice flour. International Journal of Food Science and Nutrition. 2019; 4(3): 58-61.

Snehal Jadhav, Pawan Kumar, Ramalakshmi K, Yogita chavan, Sahoo AK. Formulation and evaluation of herbal syrup analogous of ginger, basil and stevia. International Journal of Food Science and Nutrition. 2019; 4(3): 62-67.

Pham Van Hung, Ung Nguyen Hoang Truc. Effects of slice thickness and drying temperature on total anthocyanin content and antioxidant capacity of steamed purple sweet potato powder. International Journal of Food Science and Nutrition. 2019; 4(3): 68-71.

Pham Van Hung, Nguyen Thi Ngoc Suong. Isolation and determination of chemical composition of sweet potato starch using Viscozyme cassava C. International Journal of Food Science and Nutrition. 2019; 4(3): 72-75.

Adamu Jibril, Egwim Evans C. Proximate composition and organoleptic properties of snack made from fermented complementary soybean (glycine max) and Bambara nut (Vigna Subterranea).. International Journal of Food Science and Nutrition. 2019; 4(3): 76-80.

Okoye JI, Umerah NN, Ani EC. Quality assessment of porridges produced from millet, pigeon pea and crayfish flours. International Journal of Food Science and Nutrition. 2019; 4(3): 81-87.

Meera Pal, JS Srivastava. Antifungal activity of the ethyl acetate extract of Cyperus rotundus rhizome against certain fungi responsible for food spoilage and plant diseases. International Journal of Food Science and Nutrition. 2019; 4(3): 88-89.

Rihana H, Lubna, Shravya K, Jhansi A, Tasleem P, Bhasker Vellanki. Comparative study of tray dryer, infrared dryer and hot air oven for drying of chickpeas. International Journal of Food Science and Nutrition. 2019; 4(3): 90-92.

Dr. Tariq Nadeem Khan, Dr. Tasfiya Hakeem Ansari, Mohd. Zulkifle. Concept of transformation and incorporation of nutriment in the body: A review. International Journal of Food Science and Nutrition. 2019; 4(3): 93-96.

Said B Saifullah. Effects of groundnut (Arachis hypogaea) powder on quality attributes and consumer acceptance of pound cakes. International Journal of Food Science and Nutrition. 2019; 4(3): 97-101.

Makanjuola, Olakunle Moses, Alokun Omotayo Aderonke. Microbial and physicochemical properties of date jam with inclusion of apple and orange fruits. International Journal of Food Science and Nutrition. 2019; 4(3): 102-106.

Oguizu AD, Utah-Iheanyichukwu C, Raymond JC. Nutrient evaluation of infant food produced from orange fleshed sweet potatoes (Ipomoea batatas) and soybean blends (Glycine max). International Journal of Food Science and Nutrition. 2019; 4(3): 107-113.

Egbujie AE, Okoye JI. Chemical and sensory evaluation of complementary foods produced from sorghum, African yam bean and crayfish flours. International Journal of Food Science and Nutrition. 2019; 4(3): 114-119.

Sudip Kumar Das, Kaushiki Ganguly, Swati Shukla, Souvik Tewari. Comparative study on health status between hypothyroidism with diabetic patient (Sample-1), hypothyroidism patient (Sample-2) and diabetic patient (Sample-3) 30-50 years (Female), Tamluk, West Bengal. International Journal of Food Science and Nutrition. 2019; 4(3): 120-131.

Neeraj Verma, Sunita Mishra. Preparation, processing and nutritional attribute of spirulina by product. International Journal of Food Science and Nutrition. 2019; 4(3): 132-134.

Sudhakara Rao J, R Parimalavalli. Effect of cross-linking on structural, chemical and functional properties of corn starch. International Journal of Food Science and Nutrition. 2019; 4(3): 135-140.

Jigyasha Rajput. Determination of antioxidants and phenolic contents in curry and Tulsi leaves. International Journal of Food Science and Nutrition. 2019; 4(3): 141-144.

Ousmane Ouedraogo, Ella Wendinpuikondo Raketa Compaore, Sabiba Kou’santa Emile Amouzou, Mamoudou Hama Dicko. Variation of women dietary diversity according to Burkina Faso agricultural periods. International Journal of Food Science and Nutrition. 2019; 4(3): 145-152.

Anoushka Darga, Ashlesha Pendli. Consumer awareness towards organic food and their preferences. International Journal of Food Science and Nutrition. 2019; 4(3): 153-161.

Mbassi Josiane EG, Tsafack Aristote LS, Maboune Abeline S, Eyenga Eliane F, Sophie Ngono E, Bongse Kari P. Quality evaluation of local Cameroonian mackerel (Scomber scombrus) processed by different methods. International Journal of Food Science and Nutrition. 2019; 4(3): 162-167.

Gunathilaka UGSA, Wijewardhana US, Navaratne SB. Impact of Age and Gender on the Perceptual Response of Sri Lankan Consumers for different types of Biscuits. International Journal of Food Science and Nutrition. 2019; 4(3): 168-171.

NMNK Narayana, EAPS Edirimanna, RAUJ Marapana, Piyaratne, MKDK. Characterization and ranking of commercial vanilla flavoured set yoghurt marketed in Sri Lanka. International Journal of Food Science and Nutrition. 2019; 4(3): 172-179.

Ndife Joel, Nwaubani Oluchi, Aniekpeno I Elijah. Effect of palm oil inclusion on the quality of garri produced from white and yellow cassava (Manihot esculenta cranz) roots. International Journal of Food Science and Nutrition. 2019; 4(3): 180-185.

Sotohy Sotohy, Esraa Mohamed, Ashraf Abd EL-Malek. Assessment of microbiological quality of ready to eat meat sandwiches in new valley governorate. International Journal of Food Science and Nutrition. 2019; 4(3): 186-192.

Ukom AN, Kanu CF, Ndife J. Antioxidant activities and physicochemical properties of spiced Kunu beverage. International Journal of Food Science and Nutrition. 2019; 4(3): 193-199.