International Journal of Food Science and Nutrition

Arinola SO, Akingbala JO, Oluwasola EI. Moisture sorption isotherm characteristics of breadfruit flour as influenced by pretreatments . International Journal of Food Science and Nutrition. 2021; 6(4): 01-07.

Poorna Perera. Storage study of jelly mixture made with special Carrageenan . International Journal of Food Science and Nutrition. 2021; 6(4): 08-12.

A Reza Kamarei. Health risks of phosphoric acid in cola drinks . International Journal of Food Science and Nutrition. 2021; 6(4): 13-17.

Coulibaly Aïssatou, Bouatene Djakalia, Oka N’Zué Kouadio Christian, Amani N’Guessan Georges. The proximate composition, glycemic index and load of brown and milled JT 11 rice variety grown in Côte d’Ivoire . International Journal of Food Science and Nutrition. 2021; 6(4): 18-22.

Maryam A Jarma, Gervase I Agbara, Yakaka M Alkali. Mineral and amino acid profile of cowpea/soybean fortified Dabuwa (A Nigerian dried stiff porridge) produced from three different cereals . International Journal of Food Science and Nutrition. 2021; 6(4): 23-29.

P S Bensi, Suma Divakar, C Mini, Brigit Joseph, K N Anith, U Krishnaja. Enzymatic optimization for juice extraction from varikka jackfruit parts using a statistical approach . International Journal of Food Science and Nutrition. 2021; 6(4): 30-38.

Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Joseph, Kanu Nkeiruka Ann. Utilization of moringa oleifera seeds flour and starches of white yam, trifoliate yam and sweet potato in cookies . International Journal of Food Science and Nutrition. 2021; 6(4): 39-50.

Henry O Chibudike, Nelly A Ndukwe, Adekunle K Lawal, Eunice C Chibudike, Olubamike A Adeyoju. Optimization of process condition for laboratory scale enzymatic conversion of cassava starch to glucose syrup . International Journal of Food Science and Nutrition. 2021; 6(4): 51-58.

Arukwe, Dorothy Chinomnso. Proximate composition, functional and pasting properties of wheat flour supplemented with combined processed pigeon pea flour . International Journal of Food Science and Nutrition. 2021; 6(4): 59-64.

Aslee Tailulu, Ming Li, Qiaoqiao Zheng, Ziting Zhu, Hongxia Wang, Qianwei Jiang, Wei Zhang, Ping Shi. Identification of antimicrobial active components from dry Hainan Morinda citrifolia linn (Noni) fruit using GC-MS . International Journal of Food Science and Nutrition. 2021; 6(4): 65-71.

Enas Almghawesh, Samer Slik, Hussam Akko. Soymilk yoghurt- A functional non-dairy alternative to cow milk yoghurt . International Journal of Food Science and Nutrition. 2021; 6(4): 72-76.

Ekissi N’Gbésso Amos, Kouadio Natia Joseph, Soro Yadé Réné, Sea Tehi Bernard, Yao Kouassi Benjamin, Djaman Allico Joseph. Physico-chemical, biochemical properties of garba with tuna and rice eggplant sauce: Two local dishes consumed in Côte d’Ivoire . International Journal of Food Science and Nutrition. 2021; 6(4): 77-83.

A Reza Kamarei. Vitamin C is the best substitute for phosphoric acid in cola drinks . International Journal of Food Science and Nutrition. 2021; 6(4): 84-90.

Ranjeet Singh, R K Viswakarma, S N Jha. Development and commissioning of pilot-plant for makhana processing . International Journal of Food Science and Nutrition. 2021; 6(4): 91-94.

Agadha S, Rekha Mahizhnan. Development of breakfast cereal using banana blossom bracts and determination of its nutritive value and acceptability . International Journal of Food Science and Nutrition. 2021; 6(4): 95-98.

M M Abduljalil, M G Abubakar, S S Lawal, A F Yaissa. Quantitative evaluation of potassium bromate and some heavy metals in selected bread samples produced in Sokoto State, Nigeria . International Journal of Food Science and Nutrition. 2021; 6(4): 99-107.

Thomas Benedetti, Amir Golmohamadi, Hossein Vojoudi. The return to a more basic and traditional approach to foodways and the three pillars of sustainability . International Journal of Food Science and Nutrition. 2021; 6(4): 108-110.

Prashant Bagade, Vasudha Pant, Sunita T Pandey. Nutritional and anti-nutritional profiling of stinging nettle (Urtica dioica L.) . International Journal of Food Science and Nutrition. 2021; 6(4): 111-116.

Calabretti A, Calabrese M. Comparison of antioxidant properties in foods from organic and conventional agriculture . International Journal of Food Science and Nutrition. 2021; 6(4): 117-121.

Bunde Tsegba C M, Terwase S, Sengev I A. Effect of African yam bean (Sphenostylis stenocarpa) supplementation on millet (Penniset umglaucum) flour and stiff porridge (“Ruam-nahan”) . International Journal of Food Science and Nutrition. 2021; 6(4): 122-126.

Samira Lagha-Benamrouche, Khaled Boudjema, Djeziri Mourad, Rezgui Walid. Effect of adding cocoa powder on the quality of milk and its antioxidant potential . International Journal of Food Science and Nutrition. 2021; 6(4): 127-133.

Rushikesh S Jadhavar, Swapnil G Jaiswal, Deepak T Bornare. A review formulation and development of weaning food for infant . International Journal of Food Science and Nutrition. 2021; 6(4): 134-137.

Kavitha Raj KN, Beela GK. Formulation and quality evaluation of gluten free casein free cake mix flour for the children with autism spectrum disorder . International Journal of Food Science and Nutrition. 2021; 6(4): 138-140.

Mansour A A, Gupta N, Gupta S. Antibiotic resistance characterization of food borne pathogens from India . International Journal of Food Science and Nutrition. 2021; 6(4): 141-148.

Jean Paul Aristide Amani, Mathieu Nahounou Bleyere, Rosine Affoué Kouame, Paul Angoué Yapo. Impact of the variation in the nutritional blood parameters of women during childbirth on those of their newborn in yopougon (Abidjan) . International Journal of Food Science and Nutrition. 2021; 6(4): 149-158.

B Ubashana, M Mohanalakshmi. Development and evaluation of phytochemical components in spiced herbal tea . International Journal of Food Science and Nutrition. 2021; 6(4): 159-166.

Ayushi Shukla, Komal Singh. New product development-rose lime cordial Formulation and Shelf life evaluation of cordial based on Rose (Rosa indica) . International Journal of Food Science and Nutrition. 2021; 6(4): 167-170.