International Journal of Food Science and Nutrition

Dhoot AS, Sahurkar MR. A study on formulation, development, analysis, production and marketing of product ‘lycosnacks’. International Journal of Food Science and Nutrition. 2019; 4(6): 01-05.

K Rajyalakshmi, S Janaki Priya, A Krishna Satya. Isolation, identification and evaluation of probiotics from nutritive fruit sample. International Journal of Food Science and Nutrition. 2019; 4(6): 06-09.

Pawase PA, UD Chavan, SB Lande. Pearl Millet Processing and its Effect on antinational Factors: Review paper. International Journal of Food Science and Nutrition. 2019; 4(6): 10-18.

Asima Saqib, Usha Devi C. Development of Nutri snacks using jackfruit pulp. International Journal of Food Science and Nutrition. 2019; 4(6): 19-22.

Jyoti Semwal, S Hemalatha. Characterisation of sweet sorghum grain (Seethani). International Journal of Food Science and Nutrition. 2019; 4(6): 23-27.

Carolina Ribeiro Pessanha, Bianca Ferolla da Camara Boueri, Aline D' Avila Pereira, Danielle Cavalcante Ribeiro, Gilson Teles Boaventura, Carlos Alberto Soares da Costa. Flaxseed oil intake in post weaning period contributes to bone health of lactating rats. International Journal of Food Science and Nutrition. 2019; 4(6): 28-33.

Sarfraz Ahmad, Dr. Avinash Singh, Er. Shanta Peter, Shivangi Sharma. Development of pineapple and carrot nectar fortified with mint. International Journal of Food Science and Nutrition. 2019; 4(6): 34-37.

Neha Chauhan, Surbhi Antarkar, Aditya Solanki, Pooja Kushwah, Priya Kumari, Rishav Gupta, Sayanti Halder, Surupa Sarkar. Nutritional and Phytochemical evaluation of high fibrecookies using beet root and Pumpkin seeds powder. International Journal of Food Science and Nutrition. 2019; 4(6): 38-41.

Nongmaithem Mangaleima, Puneet Arora, Parimita. Preparation of papad (papadum) using black rice flour, white rice flour & potato paste. International Journal of Food Science and Nutrition. 2019; 4(6): 42-45.

Badgujar KD, Dhangar RS. Development, standardization and sensory and nutritional analysis of Beetroot powder fortified cookies. International Journal of Food Science and Nutrition. 2019; 4(6): 46-48.

Priyanka Rupam, Anu Kumari, Thejus Jacob. Physicochemical and texture comparision data-based evaluation of fasting cookies. International Journal of Food Science and Nutrition. 2019; 4(6): 49-54.

Subha S Nair, Dr. Anitha Chandran C. Comparison of physical characteristics of avocado cultivars grown in Kerala. International Journal of Food Science and Nutrition. 2019; 4(6): 55-57.

Maboodurrahman, Pawale Prathamesh Sanjay, Chaudhari Sakshi Prakash. Sensory and quality attributes of “Fasting Gulabjamun” from Shingada, Sabudana and Sweet Potato . International Journal of Food Science and Nutrition. 2019; 4(6): 58-60.

Nestor Aboa, Yves Djina, Hyacinthe Attoh Anon, Jean Tia Gonnety, Patrice Lucien Kouamé. Some Biochemical and functional properties of composite flours based on Ivorian agriculture products (cassava and maize) and by-products (African oil palm heart). International Journal of Food Science and Nutrition. 2019; 4(6): 61-67.

Yu-Wen Yen, Ying-Jiun Lai, Zwe-Ling Kong. Apoptosis associated with osteoarthritis inhibited by Shiikuwasha extract via down-regulating JAK2/SATA3 pathway in SW1353 cells. International Journal of Food Science and Nutrition. 2019; 4(6): 68-76.

Suman Kumari Yadav. Studies on quality of guava products (Squash, RTS and Jam) from preserved pulp (3 Months). International Journal of Food Science and Nutrition. 2019; 4(6): 77-79.

Agbémébia Y Akakpo, Marius K Somda, Fatouma Abellatif-Mohamed, Henriette B Mihin, Aboubakar S Ouattara. Natural tropical and chemical preservatives effects on shelf-life and hedonic acceptability of tiger-nut milk and soymilk under storage conditions: A review. International Journal of Food Science and Nutrition. 2019; 4(6): 80-87.

Jhauharotul Muchlisyiyah, Tanalyna Hasna. Melting time and physical characteristic of ice cream in addition if banana flour as stabilizer. International Journal of Food Science and Nutrition. 2019; 4(6): 88-90.

Kalinca S Oliveira, Luana Reis, Nathaniele Barther, Gilson P Dorneles, Alessandra Peres, Sabrina A Fernandes, Gabriela P Coral. Oxidative and antioxidant stress markers in cirrhosis. International Journal of Food Science and Nutrition. 2019; 4(6): 91-96.

Shilpa Joy, Dr. D Sridevi. Procreation and quality analysis of soy & soy-cow curds by using starter culture as fermented rice rinsed water. International Journal of Food Science and Nutrition. 2019; 4(6): 97-101.

Datti Y, Bayero AS, Salihu I, Isa BK, Musbahu L, Abubakar SA, Nafisa AM, Nura T, Dikko MA. Chemical compositions and the phytochemical constituents of the seed of Sesamum indicum grown at Katsina state, northern Nigeria. International Journal of Food Science and Nutrition. 2019; 4(6): 102-106.

Veer SJ, Pawase PA, Gadhave RK. Studies on textural profile, nutritional profile and microbial studies of ashwagandha root powder added ice cream. International Journal of Food Science and Nutrition. 2019; 4(6): 107-110.

Healthy Aldriany Prasetyo, Roida Ervina Sinaga. Characterization of composite flour made from wheat flour and tubes flour fermentation. International Journal of Food Science and Nutrition. 2019; 4(6): 111-116.

Deokar VT, Walunj AA, Vidya Deokar, Shinde PD, Dighe PK. Evaluation of chemical parameters of tamarind (Tamarindus indica Linn). International Journal of Food Science and Nutrition. 2019; 4(6): 117-119.

N Nandini, B Mounika, Tasleem, V Bhasker, P Prashanth. A study on thermal behavior properties of Purslane leaves using different drying techniques. International Journal of Food Science and Nutrition. 2019; 4(6): 120-123.

Kartika V Patil, Amol C Dagadkhair, Anjali A Bhoite, Rajkumar R Andhale. Physico-functional characteristics of Opuntia Ficus-indica. International Journal of Food Science and Nutrition. 2019; 4(6): 124-127.