International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
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Cover Page and Index Page

Nutraceutical potential of two edible wild fruits, Bischofia javanica Blume and Ficus cunia Buch.-Ham. ex Roxb. from Sikkim Himalaya
Pages: 01-09  
Examination of microbiological quality of dal makhani served at selected restaurants
Pages: 10-17  
Effect of the drying methods on the quality and characterization of green chilli powder
Pages: 18-23  
Utilization of fruit processing by-products for industrial applications: A review
Pages: 24-30  
Utilization of vegetable waste as a source of dietary fibre rich muffins and biscuits for old age
Pages: 31-34  
Examination of microbiological quality of karahi paneer served at selected restaurants
Pages: 35-44  
Effect of silica gel desiccant on the sensory quality of rice crackers
Pages: 45-48  
Impact of junk food on health status and physical performance of school going children (12-16 Years)
Pages: 49-51  
Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil
Pages: 52-55  
Formulation, development and standardization of ready to eat food supplement for tuberculosis patients
Pages: 56-61  
Development and quality evaluation of fortified biscuits based on whey protein concentrate and curry leaves
Pages: 62-65  
Preservation and processing of soymilk: A review
Pages: 66-70  
Assessment of heavy metals in vegetables and cereals collected from local market, Mumbai
Pages: 71-74  
Effect of extrusion conditions on colour coordinates of breakfast snacks using corn-honey blends
Pages: 75-82  
Effect of high fat diet on appetite regulation and obesity: Endocannabinoid system pathway
Pages: 83-90  
Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread
Pages: 91-94  
Resistant Starch- Chemistry and Nutritional properties
Pages: 95-108  
Effect of nutritional, physiochemical and sensory properties on the development of bread with incorporation of wheat grass powder
Pages: 109-114  
Development & standardization of buckwheat laddu with added walnut & pumpkin seed flour & their sensory attributes
Pages: 115-118  
Development and evalution of a spinach based antioxidant rich beverage
Pages: 119-121  
Antioxidant and physicochemical properties of oils extracted from cashew (Anacardium occidentale L.) Kernels
Pages: 122-128  
Potentiality of leafy vegetables foliar extract to improve maize flour nutritional value and overcome malnutrition
Pages: 129-134  
Production, microbial and sensory qualities of biscuits produced from wheat-coconut-almond flour blend
Pages: 135-138  
Development and nutritional analysis of stevia chocolates fortified with flaxseeds (Linum usitatissimum)
Pages: 139-141  
Evaluation on suitability of differentially processed D. bulbifera tubers (Aerial and Underground) as alternative in composite flours for future food innovations
Pages: 142-148  
Optimization of oats product on sensory and their nutritional level
Pages: 149-151  
Food preference and body mass index of elderly in Port Harcourt, Nigeria as an index of their nutritional status in Nigeria
Pages: 152-155  
Nutritional and sensory evaluation of herbal cookies
Pages: 156-160  
Physicochemical and texture evaluation of Biscuits and Muffins for old age
Pages: 161-164  
Pumpkin the functional and therapeutic ingredient: A review
Pages: 165-170  
Non-thermal processing in food applications: A review
Pages: 171-180  
Determination of physical, chemical and sensory characteristics of instant curry mix for vegetarian recipes
Pages: 181-186  
Determination of knowledge, attitude and practice towards tea adulteration
Pages: 187-191  
Sensory acceptability, nutrient composition and cost of leaf mix powder Urad dal badi
Pages: 192-194  
Resistant starch as functional ingredient: A review
Pages: 195-199  
Development of visual scale for optimization of in-package thermization (microwave) treatment parameters of burfi
Pages: 200-202  
Role of women in potato production and value addition at household processing level
Pages: 203-207  
Asparaginase: A promising aspirant for mitigation of acrylamide in foods
Pages: 208-214  
Analysis of casein precipitation from the various milk samples available in market
Pages: 215-216  
Texture analysis on normal brown bread to functional brown bread incorporated barley and flaxseed for aged person
Pages: 217-219  
Quality changes in fish balls prepared using spice mix cooked both in microwave and conventional oven stored under refrigerated condition
Pages: 220-223  
Effect of truweight weight-loss program on weight reduction among clients in 10 days and one-month program
Pages: 224-228  
Study the physico - chemical properties of different super food product
Pages: 229-233  
Development of fresh Moringa oleifera leaf jam and its physico-chemical properties
Pages: 234-238  
In vitro evaluation of anticoagulant and antibacterial activities of Capsicum annum PUSA JWALA
Pages: 239-242