International Journal of Food Science and Nutrition

Gil Joseph Shahar, Dovrat Brass, Lior Tsveyer, Hani Eisenschtat-Karmi. Most omega 3 supplements in Israel are highly oxidized. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 01-05

Gibson Mapopa Jere, Jasper K Imungi, Stephen Akude Chimtengo. Improvement of Protein and Energy intake in Malawi through supplementation of maize meal nsima with soybean. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 06-12

Suneeta Singh, Anil Kumar Saxena. Impact of different packages on quality and storability of osmotically preserve Karonda (Carrisa carandus L.) fruits under refrigerated storage conditions. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 13-17

Alamuoye Oluwatoyin F. Effect of dietary garlic powder as additive on quality of Kilishi: A dried meat produced from west African dwarf ram. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 18-22

Trupti Phuge, Shanta peter, Dr. Parimita, Shivangi Sharma. Development and quality assessment of chakli (crunchy snack) prepared incorporating garden cress seed, green gram flour and rice flour. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 23-25

Md. Shakil, Tanjina Akter, Md. Faridunnabi Nayem, Dr. Md. Abu Sayed, Joysree Roy, Dr. Md. Sazzat Hossain. Effect of substituting wheat flour with buckwheat, honeyweed and stevia on nutritional and organoleptic properties of biscuit. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 26-34

Priyanka Rupam, Thejus Jacob. Process optimization and quality evaluation of fasting cookies developed by incorporating water chestnut, sweet potato, Amaranth Grain Flour. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 35-42

Monika Keshari, Thejus Jacob. Process optimization of low cost weaning food by incorporating multigrains mixes. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 43-49

KAV Sumudunie, DI Uluwaduge, J Wijayabandara, GAS Premakumara. Okra (Abelmoschus esculentus), a possible intervention for diabetes. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 50-52

Suresh Kalal, Shanker Suwan Singh, Bhavya. Development and quality assessment of herbal Kulfi prepared with different levels of aloe vera juice. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 53-55

Wiwit Murdianto, Yudi Pranoto, Sri Anggrahini, Sutardi. Alteration of cassava starch properties after ozone-oxidation treatment in different time. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 56-60

Chinmay Joshi, Iranna Udachan. Designing and development of laboratory scale ohmic pasteurizer and its effect on ascorbic acid in Amla juice. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 61-67

MY Namitha, UD Chavan, PM Kotecha, SB Lande. Studies on nutritional and sensory qualities of foxtail millet chakli. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 68-73

Abinash Singh, Chitra Sonkar, Shuvam Shingh. Studies on development of process and product of plum fruit leather. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 74-79

Dr. Khude Varsha Sanjay. Studies on production and preservation of Kokam fruit juice. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 80-81

Dr. T. Sivapriya, Dr. Sheila John. Effectiveness of Cinnamomum zeylanicum tea on anthropometric indices. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 82-84

Prerna Srivastava, Neetu Singh. Utilization of natural antioxidant food processing waste material for oxidative stabilization of Ghee. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 85-88

Shashikant Singh Yadav, Dr. SN Thakur, Dr. SK Aktar Hossain, Bhavya, Bantupalli Shiva. Production and quality evaluation of soya cheese from a blend of cow milk and soya milk. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 89-91

Dr. K Peeter Simon, E Geetha lakshmi. Food fermentation: An overview. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 92-93

Babita dahiya, Dr. Parvinder Kaur. Nutritional and Therapeutic uses of Hibiscus Rosasinensis. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 94-98

Sanusi Shamsudeen Nassarawa, Salamatu Ahmad Sulaiman. Extending the shelf life of tomato and onion in Nigeria: A review. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 99-111

Adnan Amjad, Muhammad Sameem Javed, Mohibullah Shah, Aneela Hameed, Muhammad Shahbaz, Shabbir Ahmad. Effect of drying methods and extraction solvents on the antioxidant properties of cooked and raw spinach leaves. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 112-119

Swati Shukla, SGM Prasad, John David, Souvik Tewari. Soybean (Glycine max L.) & its health benefits. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 120-124

Amrish Kumar, Neetu Singh. Antioxidant potential of moringa oleifera leaf & utilization by different processing method. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 125-128

Ranjeet Chunilal Kokani, Prashant Rajaram Virkar, Abhishek Sunil Shinde. Studies on formulation and preparation of banana peel powder bar incorporated with psyllium husk. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 129-133

Sanusi Shamsudeen Nassarawa, Salamatu Ahmad Sulaiman. Changes induced by storage method variability on the mineral composition and some selected phytochemicals content of red and white onion (Allium cepa). bulbs. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 134-138

Ranjeet chunilal kokani, Shital Pralhad Thombare, Zade Shubhangi Ramesh. Studies of formulation and quality evaluation of chia sedds, flax seeds incorporated with quinoa crackers. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 139-142

Ashok Kumar, Sunita Mishra. Formulation and Processing of papaya by products. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 143-148

Amoussou Fagla B, Noukpozounkou ZJ, Houndji BVS, Dossou J, Amouzou K. Elaboration and assessment of processes for the production of Annona muricata fruit puree. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 149-155

Pawase PA, Veer SJ, UD Chavan. Studies on effect of different packaging materials on shelf life of mix fruit bar. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 156-162

Uyen T Phan, Duy Q Nguyen, Phu H Le. Optimization of cocoa fermentation parameters for high soluble solids content by using candida tropicalis. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 163-168

Ranjeet chunilal kokani, Sayali Sanjay Dhone, Samata Sunil Gole. Development and quality evaluation of multigrain instant Dhokla mix. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 169-171

Ranjeet Chunilal Kokani, Dhakane Sandip Mhatardev, Akash Balaso Solaskar. Studies on formulation and standardization of dates pickle. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 172-174

SO Akpapunam, GE Omogo, AT Dendegh, DI Ibe, SI Unam. Effect of Storage Conditions on the Microbiological and Sensory Properties of Maize-Soy Flour Blend and “Agidi”. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 175-179

Rama Maurya, Renu Mogra, Sandeep K Mauriya. Bioactive Compound and Health Benefits of Fruits and Vegetables by products: A review. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 180-183

Bayero AS, Datti Y, Usman LA, Asmau AA, Nura T, Garba AA, Aliyu U, Dikko MA, Zakari AH, Yusuf M. Phytochemical composition and antioxidant activity of the indigenous watermelon seeds obtained kano state, Nigeria. International Journal of Food Science and Nutrition, Volume 4, Issue 5, 2019, Pages 184-187