ARCHIVES
VOL. 5, ISSUE 2 (2020)
| S.No. | Title and Authors Name | Country |
|---|---|---|
| 1 | Formulation and quality evaluation of tomato pickle prepared from tomato paste Authors: Karvar SD, Veer SJ, Jadhav VB, Sabale BM How to cite this article: SD K., SJ V., VB J., BM S. "Formulation and quality evaluation of tomato pickle prepared from tomato paste". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 01-03 | India |
| 2 | Determination of potassium bromate and proximate compostion of selected breads sold within Port Harcourt metropolis Authors: Wordu GO, Akusu OM How to cite this article: GO W., OM A. "Determination of potassium bromate and proximate compostion of selected breads sold within Port Harcourt metropolis". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 04-08 | Nigeria |
| 3 | Proximate composition and fatty acid profile of garden egg (Solanum aethiopicum L) fruit Authors: A Adeyeye, AI Salami Adeniyi, WK Sulaiman, OA Akinyode How to cite this article: Adeyeye A., Adeniyi A. S., Sulaiman W., Akinyode O. "Proximate composition and fatty acid profile of garden egg (Solanum aethiopicum L) fruit". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 09-13 | Nigeria |
| 4 | Effect of ecotype and phenological phase on protein fractions and in vitro digestibility of Leucaena sp. from southern México Authors: 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 How to cite this article: Solis I. K. A., Merced V. N. H., Gochi L. C., Pérez &. G., Pita S. C., Hernández H. H., Guillén R. J., Pineda F. A. C. "Effect of ecotype and phenological phase on protein fractions and in vitro digestibility of Leucaena sp. from southern México". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 14-19 | Mexico |
| 5 | Production and analyses of yogurts obtained from cow’s milk and soy milk blended with banana (Musa paradisiacal) Authors: Jimoh MO How to cite this article: MO J. "Production and analyses of yogurts obtained from cow’s milk and soy milk blended with banana (Musa paradisiacal)". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 20-26 | Nigeria |
| 6 | Formulation and analysis of khakra fortified using corn silk as a source of protein Authors: Rajalakshmi P, Agadha S, Dr. Simmi Jain How to cite this article: P R., S A., Jain S. "Formulation and analysis of khakra fortified using corn silk as a source of protein". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 27-29 | India |
| 7 | Development and quality analysis of curcumin fortified soy base pineapple beverage Authors: SV Ghodke, Dr. VN Pawar How to cite this article: Ghodke S., Pawar V. "Development and quality analysis of curcumin fortified soy base pineapple beverage". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 30-34 | India |
| 8 | Development of apple candy enriched with anthocyanin using high-pressure processing and its storage stability Authors: Jincy M George, Navin K Rastogi How to cite this article: George J. M., Rastogi N. K. "Development of apple candy enriched with anthocyanin using high-pressure processing and its storage stability". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 35-41 | India |
| 9 | Development, physico: Chemical analysis and sensory evaluation of pomegranate: Watermelon mixed squash as a natural health drink Authors: Sonal Prasad, Adarsh Kumar How to cite this article: Prasad S., Kumar A. "Development, physico: Chemical analysis and sensory evaluation of pomegranate: Watermelon mixed squash as a natural health drink". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 42-49 | India |
| 10 | Dietary compounds and memory loss Authors: Ke Dong, Warnakulasuriya MAD Binosha Fernando, Vijay Jayasena How to cite this article: Dong K., Fernando W. M. B., Jayasena V. "Dietary compounds and memory loss". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 50-59 | Australia |
| 11 | Development of ‘ready to use’ value added products from Moringa Leaves Authors: Saibaba Jagadeesan, Akshaya Sarangharaajan, Nithya Ravikumar, Kalpana Palani, Ramasubramaniyan Melmangalam Ramanathan How to cite this article: Jagadeesan S., Sarangharaajan A., Ravikumar N., Palani K., Ramanathan R. M. "Development of ‘ready to use’ value added products from Moringa Leaves". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 60-62 | 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 Authors: Nwanagba NL, Ojimelukwe PC, Ezeama CF How to cite this article: NL N., PC O., CF E. "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". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 63-70 | Nigeria |
| 13 | Development of traditional snacks products by incorporation of black gram flour and chickpea Authors: Nikhil Solanke, Dr. Pradip Pawar How to cite this article: Solanke N., Pawar P. "Development of traditional snacks products by incorporation of black gram flour and chickpea". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 71-72 | India |
| 14 | Development of biscuits made with wheat, soybean and cassava flour blends using mixture design Authors: Emeka F Okpalanma, Charles N Ishiwu, Catherine Chukwu How to cite this article: Okpalanma E. F., Ishiwu C. N., Chukwu C. "Development of biscuits made with wheat, soybean and cassava flour blends using mixture design". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 73-79 | Nigeria |
| 15 | Dietary habits and nutritional knowledge of athletes in Amhara region, North-West Ethiopia Authors: Zelalem Melkamu Tegegne How to cite this article: Tegegne Z. M. "Dietary habits and nutritional knowledge of athletes in Amhara region, North-West Ethiopia". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 80-86 | Ethiopia |
| 16 | Sensory evaluation of traditional Indian vermicelli kheer prepared using camel milk Authors: Sowmya Rao, Malini Salimbabu, Khadijah Afrin, Juveria Tabassum, Apeksha Mohan, Craig S Khan How to cite this article: Rao S., Salimbabu M., Afrin K., Tabassum J., Mohan A., Khan C. S. "Sensory evaluation of traditional Indian vermicelli kheer prepared using camel milk". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 87-89 | United Arab Emirates |
| 17 | Systematic review of the safety and suitability of dietary supplementation with short-chain fructo-oligosaccharides in infants and young children Authors: Cindy Le Bourgot, Marc Fantino, Frédérique Respondek How to cite this article: Bourgot C. L., Fantino M., Respondek F. "Systematic review of the safety and suitability of dietary supplementation with short-chain fructo-oligosaccharides in infants and young children". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 90-98 | France |
| 18 | Awareness of artificial ripening of mangoes and recommendation for organic natural ripening Authors: M Sujatha, Yashas M, Yamuna M, Harshavardhana R, Harish B How to cite this article: Sujatha M., M Y., M Y., R H., B H. "Awareness of artificial ripening of mangoes and recommendation for organic natural ripening". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 99-101 | India |
| 19 | Preparation and quality evaluation of carrot and sour orange blended juice ready to serve drink Authors: Humera Rani, Nageena Qayyum, Baber Shamrez, Rehmat Jahan, Abdul Qadir Khan How to cite this article: Rani H., Qayyum N., Shamrez B., Jahan R., Khan A. Q. "Preparation and quality evaluation of carrot and sour orange blended juice ready to serve drink". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 102-104 | Pakistan |
| 20 | Effect of germination on brown rice and its role in human health promotion: A review Authors: Siddhant N Sathe, Rinku S Agrawal, Sandip T Gaikwad, Prerna D Shere How to cite this article: Sathe S. N., Agrawal R. S., Gaikwad S. T., Shere P. D. "Effect of germination on brown rice and its role in human health promotion: A review". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 105-107 | India |
| 21 | Proximate analysis and mineral compositions of different cereal grain varieties available in Kano state, Nigeria Authors: Salamatu Ahmad Sulaiman, Afodia L Kassum, Shamsudeen Nassarawa Sanusi How to cite this article: Sulaiman S. A., Kassum A. L., Sanusi S. N. "Proximate analysis and mineral compositions of different cereal grain varieties available in Kano state, Nigeria". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 108-112 | India |
| 22 | Nutritional and elemental composition of awara (soya bean cake) snack eaten in northern Nigeria Authors: Timothy Akpomie, Festus Ogungbemiro, Samuel Anwani How to cite this article: Akpomie T., Ogungbemiro F., Anwani S. "Nutritional and elemental composition of awara (soya bean cake) snack eaten in northern Nigeria". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 113-115 | Nigeria |
| 23 | Effects of processing methods on proximate compositions and organoleptic properties of soybean curd (Awara) refined in Zamfara, Northern Nigeria Authors: Ahmad Abdulkadir, Abdulrahman Ibrahim tudu, Abdulaziz Umar Kurya, Dinesh C Sharma How to cite this article: Abdulkadir A., tudu A. I., Kurya A. U., Sharma D. C. "Effects of processing methods on proximate compositions and organoleptic properties of soybean curd (Awara) refined in Zamfara, Northern Nigeria". International Journal of Food Science and Nutrition, Vol 5, Issue 2, 2020, Pages 116-119 | India |