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
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