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International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)
| S.No. | Title and Authors Name | Country |
|---|---|---|
| 1 | Formulation and quality evaluation of tomato pickle prepared from tomato paste Karvar SD, Veer SJ, Jadhav VB, Sabale BM | India |
| 2 | Determination of potassium bromate and proximate compostion of selected breads sold within Port Harcourt metropolis Wordu GO, Akusu OM | Nigeria |
| 3 | Proximate composition and fatty acid profile of garden egg (Solanum aethiopicum L) fruit A Adeyeye, AI Salami Adeniyi, WK Sulaiman, OA Akinyode | Nigeria |
| 4 | Effect of ecotype and phenological phase on protein fractions and in vitro digestibility of Leucaena sp. from southern México Irene Karen Abrego Solis, Valeria Nazareth Herrera Merced, Luis Corona Gochi, Águeda García Pérez, Silvino Carrillo Pita, Humberto Hernández Hernández, Régulo Jiménez Guillén, Francisco Alejandro Castrejón Pineda | Mexico |
| 5 | Production and analyses of yogurts obtained from cow’s milk and soy milk blended with banana (Musa paradisiacal) Jimoh MO | Nigeria |
| 6 | Formulation and analysis of khakra fortified using corn silk as a source of protein Rajalakshmi P, Agadha S, Dr. Simmi Jain | India |
| 7 | Development and quality analysis of curcumin fortified soy base pineapple beverage SV Ghodke, Dr. VN Pawar | India |
| 8 | Development of apple candy enriched with anthocyanin using high-pressure processing and its storage stability Jincy M George, Navin K Rastogi | India |
| 9 | Development, physico: Chemical analysis and sensory evaluation of pomegranate: Watermelon mixed squash as a natural health drink Sonal Prasad, Adarsh Kumar | India |
| 10 | Dietary compounds and memory loss Ke Dong, Warnakulasuriya MAD Binosha Fernando, Vijay Jayasena | Australia |
| 11 | Development of ‘ready to use’ value added products from Moringa Leaves Saibaba Jagadeesan, Akshaya Sarangharaajan, Nithya Ravikumar, Kalpana Palani, Ramasubramaniyan Melmangalam Ramanathan | India |
| 12 | Evaluation of the effect of fermentation of African oil bean (Pentaclethra macrophylla) using bacillus subtilis as starter and Lactobacillus fermentum as adjunct on the vitamin and mineral contents of the seeds Nwanagba NL, Ojimelukwe PC, Ezeama CF | Nigeria |
| 13 | Development of traditional snacks products by incorporation of black gram flour and chickpea Nikhil Solanke, Dr. Pradip Pawar | India |
| 14 | Development of biscuits made with wheat, soybean and cassava flour blends using mixture design Emeka F Okpalanma, Charles N Ishiwu, Catherine Chukwu | Nigeria |
| 15 | Dietary habits and nutritional knowledge of athletes in Amhara region, North-West Ethiopia Zelalem Melkamu Tegegne | Ethiopia |
| 16 | Sensory evaluation of traditional Indian vermicelli kheer prepared using camel milk Sowmya Rao, Malini Salimbabu, Khadijah Afrin, Juveria Tabassum, Apeksha Mohan, Craig S Khan | United Arab Emirates |
| 17 | Systematic review of the safety and suitability of dietary supplementation with short-chain fructo-oligosaccharides in infants and young children Cindy Le Bourgot, Marc Fantino, Frédérique Respondek | France |
| 18 | Awareness of artificial ripening of mangoes and recommendation for organic natural ripening M Sujatha, Yashas M, Yamuna M, Harshavardhana R, Harish B | India |
| 19 | Preparation and quality evaluation of carrot and sour orange blended juice ready to serve drink Humera Rani, Nageena Qayyum, Baber Shamrez, Rehmat Jahan, Abdul Qadir Khan | Pakistan |
| 20 | Effect of germination on brown rice and its role in human health promotion: A review Siddhant N Sathe, Rinku S Agrawal, Sandip T Gaikwad, Prerna D Shere | India |
| 21 | Proximate analysis and mineral compositions of different cereal grain varieties available in Kano state, Nigeria Salamatu Ahmad Sulaiman, Afodia L Kassum, Shamsudeen Nassarawa Sanusi | India |
| 22 | Nutritional and elemental composition of awara (soya bean cake) snack eaten in northern Nigeria Timothy Akpomie, Festus Ogungbemiro, Samuel Anwani | Nigeria |
| 23 | Effects of processing methods on proximate compositions and organoleptic properties of soybean curd (Awara) refined in Zamfara, Northern Nigeria Ahmad Abdulkadir, Abdulrahman Ibrahim tudu, Abdulaziz Umar Kurya, Dinesh C Sharma | India |
