International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 4 (2020)
S.No. Title and Authors Name Country
1
Descriptive and instrumental analysis of gluten free bread from green banana, pumpkin seed and cassava composite flours
Lilian Jepkemboi Songok, Charlotte Serrem, Florence Wamunga, Calvince Onyango
How to cite this article:
Lilian Jepkemboi Songok, Charlotte Serrem, Florence Wamunga, Calvince Onyango. Descriptive and instrumental analysis of gluten free bread from green banana, pumpkin seed and cassava composite flours. International Journal of Food Science and Nutrition. 2020; 5(4): 01-10.
Kenya
2
Comparative study of acidity status in some wild vegetables
Khude Varsha Sanjay
How to cite this article:
Khude Varsha Sanjay. Comparative study of acidity status in some wild vegetables . International Journal of Food Science and Nutrition. 2020; 5(4): 11-13.
India
3
Nutritional composition, sensory attributes and shelf life of value added products of Karonda (Carissa SPP)
Sanjay V Hegde, Harpreet Kaur, Kirandeep Kaur Kang, Kiran Bains
How to cite this article:
Sanjay V Hegde, Harpreet Kaur, Kirandeep Kaur Kang, Kiran Bains. Nutritional composition, sensory attributes and shelf life of value added products of Karonda (Carissa SPP). International Journal of Food Science and Nutrition. 2020; 5(4): 14-19.
India
4
A review on prepration and processing of soymilk from soybean
Sonal Bhatt, Shuchi Upadhyay, Nitika Rathi, Gautam Singh Rawat
How to cite this article:
Sonal Bhatt, Shuchi Upadhyay, Nitika Rathi, Gautam Singh Rawat. A review on prepration and processing of soymilk from soybean. International Journal of Food Science and Nutrition. 2020; 5(4): 20-22.
India
5
A review on traditional and medicinal properties of Dillenia indica
Preeti Nagar, Mahima Chourasia, Shuchi Upadhyay, Prateek Gururani, Nitika Rathi
How to cite this article:
Preeti Nagar, Mahima Chourasia, Shuchi Upadhyay, Prateek Gururani, Nitika Rathi. A review on traditional and medicinal properties of Dillenia indica. International Journal of Food Science and Nutrition. 2020; 5(4): 23-27.
India
6
Effect of roasting on nutritional compositions and bioactive compounds of two different varieties of flaxseeds (Linum Usitatissimum L.)
Nguyen Van Toan, Dang Nguyen Phuong Dung
How to cite this article:
Nguyen Van Toan, Dang Nguyen Phuong Dung. Effect of roasting on nutritional compositions and bioactive compounds of two different varieties of flaxseeds (Linum Usitatissimum L.). International Journal of Food Science and Nutrition. 2020; 5(4): 28-35.
Viet Nam
7
Effect of maturity and ripening chemical treatment in post-harvest physiology of tomato
Ashfak Ahmed Sabuz, Md Hafizul Haque Khan, Mohammad Mainuddin Molla, Rahmatuzzaman Rana, Raju Ahmmed
How to cite this article:
Ashfak Ahmed Sabuz, Md Hafizul Haque Khan, Mohammad Mainuddin Molla, Rahmatuzzaman Rana, Raju Ahmmed. Effect of maturity and ripening chemical treatment in post-harvest physiology of tomato. International Journal of Food Science and Nutrition. 2020; 5(4): 36-42.
Bangladesh
8
Efficacy of two non-nutritive sugars on overall fitness of Drosophila melanogaster: I-a comparative study
Alwyn D’souza, Anjana S, Sunitha MB, Hemavathi R, Shakunthala V
How to cite this article:
Alwyn D’souza, Anjana S, Sunitha MB, Hemavathi R, Shakunthala V. Efficacy of two non-nutritive sugars on overall fitness of Drosophila melanogaster: I-a comparative study. International Journal of Food Science and Nutrition. 2020; 5(4): 43-48.
India
9
Design and fabrication of portable food dehydrator
S Reginold Jebitta, SI Jeyanth Allwin, A HajiraBanu, R Faleela Rifqa, RA Swetha
How to cite this article:
S Reginold Jebitta, SI Jeyanth Allwin, A HajiraBanu, R Faleela Rifqa, RA Swetha. Design and fabrication of portable food dehydrator. International Journal of Food Science and Nutrition. 2020; 5(4): 49-52.
India
10
Eating out-of-home and associated nutritional status of an adult population from Rabat-Salé-Kenitra region of Morocco
Barakat Imane, El Fane Houda, Daif Halima, Elayachi Mohammed, Belahsen Rekia
How to cite this article:
Barakat Imane, El Fane Houda, Daif Halima, Elayachi Mohammed, Belahsen Rekia. Eating out-of-home and associated nutritional status of an adult population from Rabat-Salé-Kenitra region of Morocco. International Journal of Food Science and Nutrition. 2020; 5(4): 53-58.
Morocco
11
Food consumption pattern of primary school children aged 10-12 years residing in rural and Urban Areas of Bikaner District (Rajasthan)
Rita Mishra, Dr. Vimla Dunkwal
How to cite this article:
Rita Mishra, Dr. Vimla Dunkwal. Food consumption pattern of primary school children aged 10-12 years residing in rural and Urban Areas of Bikaner District (Rajasthan) . International Journal of Food Science and Nutrition. 2020; 5(4): 59-62.
India
12
The effect of boiling and soaking time on the chemical and functional properties of wild bitter yam
Chika Ada Ugwuanyi, Ifeyinwa Sabina Asogwa, Jane Chinyelu Ani
How to cite this article:
Chika Ada Ugwuanyi, Ifeyinwa Sabina Asogwa, Jane Chinyelu Ani. The effect of boiling and soaking time on the chemical and functional properties of wild bitter yam. International Journal of Food Science and Nutrition. 2020; 5(4): 63-68.
Nigeria
13
Carrageenan-based edible biodegradable food packaging: A review
K Mugdha Bhat, Jyothsana R, Ashwani Sharma, Nagashree N Rao
How to cite this article:
K Mugdha Bhat, Jyothsana R, Ashwani Sharma, Nagashree N Rao. Carrageenan-based edible biodegradable food packaging: A review. International Journal of Food Science and Nutrition. 2020; 5(4): 69-75.
India
14
Sensory evaluation of jam produced from guava (Psidium guajava)
Chorage CA, Solanke GM, Renge BB, Souvik Tewari
How to cite this article:
Chorage CA, Solanke GM, Renge BB, Souvik Tewari. Sensory evaluation of jam produced from guava (Psidium guajava). International Journal of Food Science and Nutrition. 2020; 5(4): 76-77.
India
15
Proximate, nutrients and dietary energy profiles of vitamin and mineral fortified predigested soymilk for complementary feeding
Okwunodulu IN, Iwe MO, Okakpu CJ
How to cite this article:
Okwunodulu IN, Iwe MO, Okakpu CJ. Proximate, nutrients and dietary energy profiles of vitamin and mineral fortified predigested soymilk for complementary feeding. International Journal of Food Science and Nutrition. 2020; 5(4): 78-85.
Nigeria
16
Effect of pH and temperature on formation of curcumin-starch complex nanoparticles
Trinh Thi My Duyen, Pham Van Hung
How to cite this article:
Trinh Thi My Duyen, Pham Van Hung. Effect of pH and temperature on formation of curcumin-starch complex nanoparticles. International Journal of Food Science and Nutrition. 2020; 5(4): 86-88.
Viet Nam
17
Review on analysing food vehicles for iron fortification and selecting a best for Sri Lankan target people
Karthigayini Sacthivel
How to cite this article:
Karthigayini Sacthivel. Review on analysing food vehicles for iron fortification and selecting a best for Sri Lankan target people. International Journal of Food Science and Nutrition. 2020; 5(4): 89-92.
Sri Lanka
18
Horse Gram: an incredible food grain as a potential source of functional and nutritional food ingredient
HM Theja Herath, MDW Samaranayake, S Liyanage, WKSM Abeysekera
How to cite this article:
HM Theja Herath, MDW Samaranayake, S Liyanage, WKSM Abeysekera. Horse Gram: an incredible food grain as a potential source of functional and nutritional food ingredient. International Journal of Food Science and Nutrition. 2020; 5(4): 93-101.
Sri Lanka
19
Development and evaluation of ready-to-eat cabbage kofta curry
Noor Ayesha, Om Prakash Chauhan, Prakash Ekanath Patki, Roopa Nagaraj, Devaki Chandrashekar Sudharma
How to cite this article:
Noor Ayesha, Om Prakash Chauhan, Prakash Ekanath Patki, Roopa Nagaraj, Devaki Chandrashekar Sudharma. Development and evaluation of ready-to-eat cabbage kofta curry. International Journal of Food Science and Nutrition. 2020; 5(4): 102-106.
India
20
Designing functional beverages with the addition of fulvic acids for physically active people
Monika Swat, Katarzyna Wybieralska
How to cite this article:
Monika Swat, Katarzyna Wybieralska. Designing functional beverages with the addition of fulvic acids for physically active people. International Journal of Food Science and Nutrition. 2020; 5(4): 115-121.
Poland
21
Impact of COVID-19 on consumption of food and health supplements among various age groups in Tamil Nadu: A cross sectional study
S Ramya, V Sureka Varalakshmi, R Chandan Bala, M Nithya
How to cite this article:
S Ramya, V Sureka Varalakshmi, R Chandan Bala, M Nithya. Impact of COVID-19 on consumption of food and health supplements among various age groups in Tamil Nadu: A cross sectional study. International Journal of Food Science and Nutrition. 2020; 5(4): 122-126.
India
22
Development of methodology for the production of tomato powder and evaluation of antioxidant activity of tomato powder
Zanab Arif Butt, Shahid Bashir, Muhammad Imran, Muhammad Abuzar Masood
How to cite this article:
Zanab Arif Butt, Shahid Bashir, Muhammad Imran, Muhammad Abuzar Masood. Development of methodology for the production of tomato powder and evaluation of antioxidant activity of tomato powder. International Journal of Food Science and Nutrition. 2020; 5(4): 127-130.
Pakistan
23
Nutritional evaluation of some common leafy vegetables in Enugu, Nigeria
Anthonius A Eze, Madu D Ibegbu, Joy E Ikekpeazu, Chidi A Ndubisi, Ikechukwu E Ezeagu
How to cite this article:
Anthonius A Eze, Madu D Ibegbu, Joy E Ikekpeazu, Chidi A Ndubisi, Ikechukwu E Ezeagu. Nutritional evaluation of some common leafy vegetables in Enugu, Nigeria. International Journal of Food Science and Nutrition. 2020; 5(4): 131-136.
Nigeria
24
Amino acids composition of pre-treated tree ear mushroom (Auricularia auricula-Judae)
Inah GM, Udota HI, Effiong BN, Martin MF
How to cite this article:
Inah GM, Udota HI, Effiong BN, Martin MF. Amino acids composition of pre-treated tree ear mushroom (Auricularia auricula-Judae). International Journal of Food Science and Nutrition. 2020; 5(4): 137-144.
Nigeria