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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 | 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 | 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 | 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 | 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 | 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 | Bangladesh |
| 7 | Process optimization and quality evaluation of fasting cookies developed by incorporating water chestnut, sweet potato, Amaranth Grain Flour Priyanka Rupam, Thejus Jacob | India |
| 8 | Process optimization of low cost weaning food by incorporating multigrains mixes Monika Keshari, Thejus Jacob | India |
| 9 | Okra (Abelmoschus esculentus), a possible intervention for diabetes KAV Sumudunie, DI Uluwaduge, J Wijayabandara, GAS Premakumara | Sri Lanka |
| 10 | Development and quality assessment of herbal Kulfi prepared with different levels of aloe vera juice Suresh Kalal, Shanker Suwan Singh, Bhavya | India |
| 11 | Alteration of cassava starch properties after ozone-oxidation treatment in different time Wiwit Murdianto, Yudi Pranoto, Sri Anggrahini, Sutardi | Indonesia |
| 12 | Designing and development of laboratory scale ohmic pasteurizer and its effect on ascorbic acid in Amla juice Chinmay Joshi, Iranna Udachan | India |
| 13 | Studies on nutritional and sensory qualities of foxtail millet chakli MY Namitha, UD Chavan, PM Kotecha, SB Lande | India |
| 14 | Studies on development of process and product of plum fruit leather Abinash Singh, Chitra Sonkar, Shuvam Shingh | India |
| 15 | Studies on production and preservation of Kokam fruit juice Dr. Khude Varsha Sanjay | India |
| 16 | Effectiveness of Cinnamomum zeylanicum tea on anthropometric indices Dr. T. Sivapriya, Dr. Sheila John | India |
| 17 | Utilization of natural antioxidant food processing waste material for oxidative stabilization of Ghee Prerna Srivastava, Neetu Singh | 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 | India |
| 19 | Food fermentation: An overview Dr. K Peeter Simon, E Geetha lakshmi | India |
| 20 | Nutritional and Therapeutic uses of Hibiscus Rosasinensis Babita dahiya, Dr. Parvinder Kaur | India |
| 21 | Extending the shelf life of tomato and onion in Nigeria: A review Sanusi Shamsudeen Nassarawa, Salamatu Ahmad Sulaiman | 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 | Pakistan |
| 23 | Soybean (Glycine max L.) & its health benefits Swati Shukla, SGM Prasad, John David, Souvik Tewari | India |
| 24 | Antioxidant potential of moringa oleifera leaf & utilization by different processing method Amrish Kumar, Neetu Singh | 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 | 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 | 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 | India |
| 28 | Formulation and Processing of papaya by products Ashok Kumar, Sunita Mishra | 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 | Benin |
| 30 | Studies on effect of different packaging materials on shelf life of mix fruit bar Pawase PA, Veer SJ, UD Chavan | 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 | Vietnam |
| 32 | Development and quality evaluation of multigrain instant Dhokla mix Ranjeet chunilal kokani, Sayali Sanjay Dhone, Samata Sunil Gole | India |
| 33 | Studies on formulation and standardization of dates pickle Ranjeet Chunilal Kokani, Dhakane Sandip Mhatardev, Akash Balaso Solaskar | 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 | Nigeria |
| 35 | Bioactive Compound and Health Benefits of Fruits and Vegetables by products: A review Rama Maurya, Renu Mogra, Sandeep K Mauriya | 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 | Nigeria |
