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. 4, Issue 5 (2019)
S.No. Title and Authors Name Country
1
Most omega 3 supplements in Israel are highly oxidized
Gil Joseph Shahar, Dovrat Brass, Lior Tsveyer, Hani Eisenschtat-Karmi
How to cite this article:
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. 2019; 4(5): 01-05.
Israel
2
Improvement of Protein and Energy intake in Malawi through supplementation of maize meal nsima with soybean
Gibson Mapopa Jere, Jasper K Imungi, Stephen Akude Chimtengo
How to cite this article:
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. 2019; 4(5): 06-12.
Kenya
3
Impact of different packages on quality and storability of osmotically preserve Karonda (Carrisa carandus L.) fruits under refrigerated storage conditions
Suneeta Singh, Anil Kumar Saxena
How to cite this article:
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. 2019; 4(5): 13-17.
India
4
Effect of dietary garlic powder as additive on quality of Kilishi: A dried meat produced from west African dwarf ram
Alamuoye Oluwatoyin F
How to cite this article:
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. 2019; 4(5): 18-22.
Nigeria
5
Development and quality assessment of chakli (crunchy snack) prepared incorporating garden cress seed, green gram flour and rice flour
Trupti Phuge, Shanta peter, Dr. Parimita, Shivangi Sharma
How to cite this article:
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. 2019; 4(5): 23-25.
India
6
Effect of substituting wheat flour with buckwheat, honeyweed and stevia on nutritional and organoleptic properties of biscuit
Md. Shakil, Tanjina Akter, Md. Faridunnabi Nayem, Dr. Md. Abu Sayed, Joysree Roy, Dr. Md. Sazzat Hossain
How to cite this article:
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. 2019; 4(5): 26-34.
Bangladesh
7
Process optimization and quality evaluation of fasting cookies developed by incorporating water chestnut, sweet potato, Amaranth Grain Flour
Priyanka Rupam, Thejus Jacob
How to cite this article:
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. 2019; 4(5): 35-42.
India
8
Process optimization of low cost weaning food by incorporating multigrains mixes
Monika Keshari, Thejus Jacob
How to cite this article:
Monika Keshari, Thejus Jacob. Process optimization of low cost weaning food by incorporating multigrains mixes. International Journal of Food Science and Nutrition. 2019; 4(5): 43-49.
India
9
Okra (Abelmoschus esculentus), a possible intervention for diabetes
KAV Sumudunie, DI Uluwaduge, J Wijayabandara, GAS Premakumara
How to cite this article:
KAV Sumudunie, DI Uluwaduge, J Wijayabandara, GAS Premakumara. Okra (Abelmoschus esculentus), a possible intervention for diabetes. International Journal of Food Science and Nutrition. 2019; 4(5): 50-52.
Sri Lanka
10
Development and quality assessment of herbal Kulfi prepared with different levels of aloe vera juice
Suresh Kalal, Shanker Suwan Singh, Bhavya
How to cite this article:
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. 2019; 4(5): 53-55.
India
11
Alteration of cassava starch properties after ozone-oxidation treatment in different time
Wiwit Murdianto, Yudi Pranoto, Sri Anggrahini, Sutardi
How to cite this article:
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. 2019; 4(5): 56-60.
Indonesia
12
Designing and development of laboratory scale ohmic pasteurizer and its effect on ascorbic acid in Amla juice
Chinmay Joshi, Iranna Udachan
How to cite this article:
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. 2019; 4(5): 61-67.
India
13
Studies on nutritional and sensory qualities of foxtail millet chakli
MY Namitha, UD Chavan, PM Kotecha, SB Lande
How to cite this article:
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. 2019; 4(5): 68-73.
India
14
Studies on development of process and product of plum fruit leather
Abinash Singh, Chitra Sonkar, Shuvam Shingh
How to cite this article:
Abinash Singh, Chitra Sonkar, Shuvam Shingh. Studies on development of process and product of plum fruit leather. International Journal of Food Science and Nutrition. 2019; 4(5): 74-79.
India
15
Studies on production and preservation of Kokam fruit juice
Dr. Khude Varsha Sanjay
How to cite this article:
Dr. Khude Varsha Sanjay. Studies on production and preservation of Kokam fruit juice. International Journal of Food Science and Nutrition. 2019; 4(5): 80-81.
India
16
Effectiveness of Cinnamomum zeylanicum tea on anthropometric indices
Dr. T. Sivapriya, Dr. Sheila John
How to cite this article:
Dr. T. Sivapriya, Dr. Sheila John. Effectiveness of Cinnamomum zeylanicum tea on anthropometric indices. International Journal of Food Science and Nutrition. 2019; 4(5): 82-84.
India
17
Utilization of natural antioxidant food processing waste material for oxidative stabilization of Ghee
Prerna Srivastava, Neetu Singh
How to cite this article:
Prerna Srivastava, Neetu Singh. Utilization of natural antioxidant food processing waste material for oxidative stabilization of Ghee. International Journal of Food Science and Nutrition. 2019; 4(5): 85-88.
India
18
Production and quality evaluation of soya cheese from a blend of cow milk and soya milk
Shashikant Singh Yadav, Dr. SN Thakur, Dr. SK Aktar Hossain, Bhavya, Bantupalli Shiva
How to cite this article:
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. 2019; 4(5): 89-91.
India
19
Food fermentation: An overview
Dr. K Peeter Simon, E Geetha lakshmi
How to cite this article:
Dr. K Peeter Simon, E Geetha lakshmi. Food fermentation: An overview. International Journal of Food Science and Nutrition. 2019; 4(5): 92-93.
India
20
Nutritional and Therapeutic uses of Hibiscus Rosasinensis
Babita dahiya, Dr. Parvinder Kaur
How to cite this article:
Babita dahiya, Dr. Parvinder Kaur. Nutritional and Therapeutic uses of Hibiscus Rosasinensis. International Journal of Food Science and Nutrition. 2019; 4(5): 94-98.
India
21
Extending the shelf life of tomato and onion in Nigeria: A review
Sanusi Shamsudeen Nassarawa, Salamatu Ahmad Sulaiman
How to cite this article:
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. 2019; 4(5): 99-111.
Nigeria
22
Effect of drying methods and extraction solvents on the antioxidant properties of cooked and raw spinach leaves
Adnan Amjad, Muhammad Sameem Javed, Mohibullah Shah, Aneela Hameed, Muhammad Shahbaz, Shabbir Ahmad
How to cite this article:
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. 2019; 4(5): 112-119.
Pakistan
23
Soybean (Glycine max L.) & its health benefits
Swati Shukla, SGM Prasad, John David, Souvik Tewari
How to cite this article:
Swati Shukla, SGM Prasad, John David, Souvik Tewari. Soybean (Glycine max L.) & its health benefits. International Journal of Food Science and Nutrition. 2019; 4(5): 120-124.
India
24
Antioxidant potential of moringa oleifera leaf & utilization by different processing method
Amrish Kumar, Neetu Singh
How to cite this article:
Amrish Kumar, Neetu Singh. Antioxidant potential of moringa oleifera leaf & utilization by different processing method. International Journal of Food Science and Nutrition. 2019; 4(5): 125-128.
India
25
Studies on formulation and preparation of banana peel powder bar incorporated with psyllium husk
Ranjeet Chunilal Kokani, Prashant Rajaram Virkar, Abhishek Sunil Shinde
How to cite this article:
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. 2019; 4(5): 129-133.
India
26
Changes induced by storage method variability on the mineral composition and some selected phytochemicals content of red and white onion (Allium cepa). bulbs
Sanusi Shamsudeen Nassarawa, Salamatu Ahmad Sulaiman
How to cite this article:
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. 2019; 4(5): 134-138.
Nigeria
27
Studies of formulation and quality evaluation of chia sedds, flax seeds incorporated with quinoa crackers
Ranjeet chunilal kokani, Shital Pralhad Thombare, Zade Shubhangi Ramesh
How to cite this article:
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. 2019; 4(5): 139-142.
India
28
Formulation and Processing of papaya by products
Ashok Kumar, Sunita Mishra
How to cite this article:
Ashok Kumar, Sunita Mishra. Formulation and Processing of papaya by products. International Journal of Food Science and Nutrition. 2019; 4(5): 143-148.
India
29
Elaboration and assessment of processes for the production of Annona muricata fruit puree
Amoussou Fagla B, Noukpozounkou ZJ, Houndji BVS, Dossou J, Amouzou K
How to cite this article:
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. 2019; 4(5): 149-155.
Benin
30
Studies on effect of different packaging materials on shelf life of mix fruit bar
Pawase PA, Veer SJ, UD Chavan
How to cite this article:
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. 2019; 4(5): 156-162.
India
31
Optimization of cocoa fermentation parameters for high soluble solids content by using candida tropicalis
Uyen T Phan, Duy Q Nguyen, Phu H Le
How to cite this article:
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. 2019; 4(5): 163-168.
Vietnam
32
Development and quality evaluation of multigrain instant Dhokla mix
Ranjeet chunilal kokani, Sayali Sanjay Dhone, Samata Sunil Gole
How to cite this article:
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. 2019; 4(5): 169-171.
India
33
Studies on formulation and standardization of dates pickle
Ranjeet Chunilal Kokani, Dhakane Sandip Mhatardev, Akash Balaso Solaskar
How to cite this article:
Ranjeet Chunilal Kokani, Dhakane Sandip Mhatardev, Akash Balaso Solaskar. Studies on formulation and standardization of dates pickle. International Journal of Food Science and Nutrition. 2019; 4(5): 172-174.
India
34
Effect of Storage Conditions on the Microbiological and Sensory Properties of Maize-Soy Flour Blend and “Agidi
SO Akpapunam, GE Omogo, AT Dendegh, DI Ibe, SI Unam
How to cite this article:
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. 2019; 4(5): 175-179.
Nigeria
35
Bioactive Compound and Health Benefits of Fruits and Vegetables by products: A review
Rama Maurya, Renu Mogra, Sandeep K Mauriya
How to cite this article:
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. 2019; 4(5): 180-183.
India
36
Phytochemical composition and antioxidant activity of the indigenous watermelon seeds obtained kano state, Nigeria
Bayero AS, Datti Y, Usman LA, Asmau AA, Nura T, Garba AA, Aliyu U, Dikko MA, Zakari AH, Yusuf M
How to cite this article:
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. 2019; 4(5): 184-187.
Nigeria