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