International Journal of Food Science and Nutrition

Purnima Kumari Prajapati, Komal Singh, Archana Vaishya. Livelihood generation through ficus chunks: A newly developed food items from figs (Ficus carioca). International Journal of Food Science and Nutrition. 2021; 6(1): 01-03.

Nicy Johnson, M Guhapriya. A study on the acceptability, nutrient composition and storage stability of under exploited Averrhoa bilimbi and Flacourtia jangomas products (Jam, Squash and Wine) made using cane sugar and palm sugar. International Journal of Food Science and Nutrition. 2021; 6(1): 04-09.

Karpagavalli B. Quality evaluation of value added products from Aonla. International Journal of Food Science and Nutrition. 2021; 6(1): 10-13.

Rumana Farooqui, Shuwana Naaz. Development and nutrient analysis of vegetable oats soup using nuts. International Journal of Food Science and Nutrition. 2021; 6(1): 14-17.

Abdullah Abdulaziz Abbod Abdo, Chengnan Zhang, Xiuting Li. Xylooligosaccharides attenuates insulin resistance in obese mice by modification of short-chain fatty acids. International Journal of Food Science and Nutrition. 2021; 6(1): 18-23.

Risda Yulianti, Hung-Ju Liao. Effects of lipid type and complexation temperature on the formation and digestibility of sweet potato starch-lipid complex. International Journal of Food Science and Nutrition. 2021; 6(1): 31-34.

Wordu GO, Legbara KP. Prevalence of overweight and obesity among adult student in an university in Port Harcourt Metropolis, Nigeria. International Journal of Food Science and Nutrition. 2021; 6(1): 35-37.

BR Abha Ayushree, Sunita Kumari, Usha Singh. A study on maternal nutrition of pregnant women in Bihar. International Journal of Food Science and Nutrition. 2021; 6(1): 38-42.

Gbemisola O Onipede, Benita C Odah, Adelodun L Kolapo, Adesola A Ajayi, Abosede O Fawole. Technological properties of lactic acid bacteria and yeasts isolated from ogi, a West African fermented cereal gruel. International Journal of Food Science and Nutrition. 2021; 6(1): 43-50.

Subramanian K, Rajeswari R, Jemima Romola CV. Production of healthy and nutritive yogurt paneer cake using natural flavours. International Journal of Food Science and Nutrition. 2021; 6(1): 51-55.

Stella Bassey, Lilian Aburime, Nsima Essien. Effect of preparation and cooking methods on the nutrient compositions of melon soups consumed in cross river state, Nigeria. International Journal of Food Science and Nutrition. 2021; 6(1): 56-62.

Soumi Das, Minakshi Ghosh, Priyadarshini Chakraborty. Study of the utilization of “Pumpkin seed” for the production of nutritionally enriched biscuits. International Journal of Food Science and Nutrition. 2021; 6(1): 63-67.

D Sowmya, R Renu, Srinivas Maloo. Studies on effect of pretreatment on cooking quality of foxtail millet products. International Journal of Food Science and Nutrition. 2021; 6(1): 68-73.

Adetula OA, Johnson AT. Maternal nutritional knowledge, feeding practices and nutritional status of infants (0-24months) in Ilaro, Ogun State. International Journal of Food Science and Nutrition. 2021; 6(1): 74-79.

Saira Safdar, Shazia Ali, Humaira Fayyaz Khan, Fozia Shamshad, Sidra Jabeen, Sana Majeed. Ameliorating effect of zinc on protein supplement induced changes in serum levels of male reproductive hormones of sprague dawley rats. International Journal of Food Science and Nutrition. 2021; 6(1): 80-86.

Aarohi Sharma, Neetu Singh. Anti bacterial properties test on bacteria: A review . International Journal of Food Science and Nutrition. 2021; 6(1): 87-88.

Riji Madhusudhanan, P Mageswari, SM Prasad. Bilimbi: The underutilized fruit of South India. International Journal of Food Science and Nutrition. 2021; 6(1): 89-91.

Soumi Das, Dipak Kumar Bhattacharyya, Minakshi Ghosh. Study on the utilization of “pumpkin seed” for the production of spread. International Journal of Food Science and Nutrition. 2021; 6(1): 92-95.

Ana Carolina Moreira da Silva Pires, Kátia Sivieri. Synbiotic lactose free petit suisse cheese: An alternative product for lactose intolerants . International Journal of Food Science and Nutrition. 2021; 6(1): 96-105.