ARCHIVES
VOL. 5, ISSUE 5 (2020)
| S.No. | Title and Authors Name | Country |
|---|---|---|
| 1 | Development and quality evaluation of Nutri rich bars using flaxseed and pumpkinseed Authors: Ch Kranthi Kiran, Bhaskar V, Srinivas Maloo How to cite this article: Kiran C. K., V B., Maloo S. "Development and quality evaluation of Nutri rich bars using flaxseed and pumpkinseed". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 01-05 | India |
| 2 | Effect of whisking time on quality of egg omelette: A sensory experiment at home during covid-19 lockdown Authors: Asmita Mukundrao Acharya, Abhijeet Arun Gatade How to cite this article: Acharya A. M., Gatade A. A. "Effect of whisking time on quality of egg omelette: A sensory experiment at home during covid-19 lockdown". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 06-08 | India |
| 3 | Identification and quantification of phenolic compounds in African bush mango (Irvingia wombolu) fruit, free-radical scavenging activity and the nutritive values of its peel and pulp extracts Authors: Catherine Joke Adeseko How to cite this article: Adeseko C. J. "Identification and quantification of phenolic compounds in African bush mango (Irvingia wombolu) fruit, free-radical scavenging activity and the nutritive values of its peel and pulp extracts". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 09-18 | Nigeria |
| 4 | to study about the nutrients and organoleptic evalution of lycopene in pregnant women Authors: Nidhi Yadav, Sunita Mishra How to cite this article: Yadav N., Mishra S. "to study about the nutrients and organoleptic evalution of lycopene in pregnant women". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 19-23 | India |
| 5 | Organoleptic acceptability, nutritional value, glycemic index (GI) and glycemic load (GL) of formulated All - in - One Biriyani Authors: Sujitha S, Chithra R How to cite this article: S S., R C. "Organoleptic acceptability, nutritional value, glycemic index (GI) and glycemic load (GL) of formulated All - in - One Biriyani". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 24-27 | India |
| 6 | Studies on standardization of whey based isotonic sports beverages Authors: Kanchana N, Deepa S, Veeranan Arun Giridhari V, Saravana Pandian P, Vijayalakshmi R How to cite this article: N K., S D., V V. A. G., P S. P., R V. "Studies on standardization of whey based isotonic sports beverages". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 28-33 | India |
| 7 | Low serum 25(OH) D concentration and its correlation with consumption of vitamin d rich foods among pregnant women in India Authors: Akanksha Bhatnagar, Kusum Mittal How to cite this article: Bhatnagar A., Mittal K. "Low serum 25(OH) D concentration and its correlation with consumption of vitamin d rich foods among pregnant women in India". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 34-40 | India |
| 8 | Effect of gamma radiation and packaging on storability of hurda (tender sorghum) Authors: Mate VN, Bakane PH, Gupta SV, Nagdeve MB, Ghorade RB, Pardeshi IL, Badginwar A How to cite this article: VN M., PH B., SV G., MB N., RB G., IL P., A B. "Effect of gamma radiation and packaging on storability of hurda (tender sorghum)". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 41-44 | India |
| 9 | Development of Biscuits by Incorporation of Pineapple Pomace as Value Addition Authors: Shravya soudarapu, Bhasker Vellanki, Srinivas Maloo How to cite this article: soudarapu S., Vellanki B., Maloo S. "Development of Biscuits by Incorporation of Pineapple Pomace as Value Addition". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 45-49 | India |
| 10 | Resveratrol content and its losses upon processing in select peanut accessions Authors: Prashant Bagade, Vidyasagar PV, Sejal Parmar, KVN Suresh Reddy, Manish K Pandey How to cite this article: Bagade P., PV V., Parmar S., Reddy K. S., Pandey M. K. "Resveratrol content and its losses upon processing in select peanut accessions". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 50-56 | India |
| 11 | Pearl millet cookies incorporated with sugar substitutes: Stevia sugar and coconut sugar Authors: P Harika Priyadarshini, Jyothi Kiran Singh How to cite this article: Priyadarshini P. H., Singh J. K. "Pearl millet cookies incorporated with sugar substitutes: Stevia sugar and coconut sugar". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 57-62 | India |
| 12 | Assessment of food consumption pattern of anganwadi children in Trivandram district, Kerala, India Authors: Abhina B, Anitha Chandran C How to cite this article: B A., C A. C. "Assessment of food consumption pattern of anganwadi children in Trivandram district, Kerala, India". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 63-68 | India |
| 13 | Studies on effect of diffrent storage periods on quinoa incorporated whole wheat flour biscuits Authors: Godase SN, Kotecha PM, UD Chavan How to cite this article: SN G., PM K., Chavan U. "Studies on effect of diffrent storage periods on quinoa incorporated whole wheat flour biscuits". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 69-76 | India |
| 14 | Studies on effect of quinoa flour on sensorial and textural properties of biscuits Authors: Godse SN, Kotecha PM, Chavan UD How to cite this article: SN G., PM K., UD C. "Studies on effect of quinoa flour on sensorial and textural properties of biscuits". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 77-84 | India |
| 15 | Quality evaluation of bread produced from wheat and defatted coconut flour blends Authors: Nasiru Bilkisu Umar, Okache Thomas Akobi, Ifeka Calista Oluebubechukwu How to cite this article: Umar N. B., Akobi O. T., Oluebubechukwu I. C. "Quality evaluation of bread produced from wheat and defatted coconut flour blends". International Journal of Food Science and Nutrition, Vol 5, Issue 5, 2020, Pages 85-89 | Nigeria |