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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 35-42.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Babita dahiya, Dr. Parvinder Kaur. Nutritional and Therapeutic uses of Hibiscus Rosasinensis. International Journal of Food Science and Nutrition. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 112-119.

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.

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.

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.

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.

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.

Ashok Kumar, Sunita Mishra. Formulation and Processing of papaya by products. International Journal of Food Science and Nutrition. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 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. 2019; 4(5): 184-187.