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

Preparation of Low calorie dietetics desserts using custard apple and strawberry
Pages: 01-05  
Development of amaranth grain (Amaranthus cruentus) based instant Dosa mix and its quality characteristics
Pages: 06-11  
Kiwifruit enzyme: A new plant coagulant for the development of cottage cheese
Pages: 12-19  
Evaluation of technological treatments impact on nutritional value and anti-nutritional factors of cashew kernel-based flour (Anacardium occidentale) grown in Côte d'Ivoire
Pages: 20-28  
Assessment of total arsenic in brown rice grown in the Trans Indo-Gangetic Plain (TIGP) of India
Pages: 29-33  
A study on extraction of oil from Pumpkin seed using sun drying and hot air oven drying
Pages: 34-36  
Multiple food safety management systems in food industry: A case study
Pages: 37-44  
Traditionally used wild edible plants of block Bhalwal, district Jammu (J&K)
Pages: 45-47  
Fortification of functional value of pineapple Ready-to-Serve (RTS) beverage by the addition of Amla and Giloy
Pages: 48-51  
Preparation and characterization of beetroot fortified cheese crackers to enhance nutritional benefits
Pages: 52-55  
Assay of valuable components in by-products of mango industry in Chittoor district, Andhra Pradesh
Pages: 56-59  
A study on the development of probiotic diabetic Kulfi Indian Ice cream
Pages: 60-64  
Nutritional evaluation of pea peel and pea peel extracted byproducts
Pages: 65-67  
Study on the physico-chemical and sensory characteristics of cookies made using avocado as a fat (Butter) substitute
Pages: 68-72  
The antihyperlipidemic properties of whey from goat's milk
Pages: 73-76  
Utilization of star fruit (Averrhoa carambola) into value added products and their storage stability
Pages: 77-80  
Acceptability and evaluation of protein and phyto-nutrients rich ready to cook flour mix using lotus stem, chis seeds & flax seeds
Pages: 81-83  
Phyllanthus emblica: The superfood with anti-ulcer potential
Pages: 84-87  
Review article on integrated pest management versus profile characteristics of the farmers
Pages: 88-94  
Standardization of banana peel based sauce
Pages: 95-98  
Effect of menthol (Mentha arvensis) and beet root extract on physico-chemical properties of paneer whey based beverage
Pages: 99-105  
Food habits and nutritional profile of menopausal women: A study in urban area
Pages: 106-108  
Development of micronutrient rich healthy snack using fenugreek leaves
Pages: 109-111  
Some physic-chemical and nutritional properties of Elaeagnus angustifolia L. Fruit grown in Gilgit Baltistan
Pages: 112-115  
Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed
Pages: 117-122  
Impact adding tapioca to fruit leather characteristics of Timun suri (Cucumis melo L.)
Pages: 123-130  
Preparation of value added healthy food product (Thekua) with incorporation of sorghum millet
Pages: 131-136  
Association of BMI with Nutrient intake among adult couples: A comparative study
Pages: 137-140  
Coconut milk kefir: Nutrient composition and assessment of microbial quality
Pages: 141-144  
Effect of inorganic modules on yield, nutrition composition and nutrient use effeciency in pea (Pisum sativum)
Pages: 145-149  
Chemical mineral and anti nutrient composition of plantain (musa paradisiacal) during ripening process
Pages: 150-153  
Bio accessibility of minerals in some plantain and banana hybrids grown in Nigeria
Pages: 154-157  
Determination of the saccharin content in some ice creams available in market
Pages: 158-160  
Assessment of nutritional status of sports persons in Allahabad District
Pages: 161-164  
Implications of the drying techniques for an effective preservation of broccoli
Pages: 165-175  
Antioxidants and chlorophyll in Pinus pinaster Arn. needles
Pages: 176-179  
Functional foods - urgent need for healthy mind and body
Pages: 180-183  
A study on nutritional and health importance of “Sapotas”
Pages: 184-187