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

Wild edible plants used by Thakar tribe of Gautala- Autram Ghat sanctuary, Aurangabad district, Maharashtra state, India
Pages: 01-07  
Development of novel commercially viable stirred yogurt with prolonged shelf life incorporating osmotically dehydrated Aloe vera (Aloe barbadensis Miller) gel
Pages: 08-16  
Analysis of preservation method with fruit yoghurt based on physicochemical & microbiological parameters
Pages: 17-19  
Proximate, vitamin and phytochemical composition of cucumis metuliferus seed
Pages: 20-24  
Nutrition content detection in sea food
Pages: 25-29  
Development of snack bars from puffed quinoa and its sensory evaluation
Pages: 30-33  
Technological optimization of processing parameters for the Effect of corn grits on the sensory characteristics of corn puffed products
Pages: 34-37  
Rapid determination of adulteration in virgin and copra coconut oil using Fourier transform near infrared spectroscopy
Pages: 38-43  
Fortification of cookies using Nelumbo nucifera rhizome (Lotus stem) to meet the nutritional requirement of toddlers
Pages: 44-49  
Food preferences and nutritional status of pregnant Nigerian women, in Nigeria
Pages: 50-53  
Development of herbal milk beverage
Pages: 54-58  
Effect of antioxidant rich orange fleshed sweet potato flour on nutritional and biochemical parameters of elderly males and females
Pages: 59-65  
Usage of traditional spice and condiments preference for vegetables among students
Pages: 66-68  
Impact of popping on the nutritional value and Anti-nutrients in millets
Pages: 69-74  
Evaluation of the breakfast cereal produced from maize and African yam bean composite flour enriched with purple joy leaf powder
Pages: 75-81  
Black rice flour: proximate composition, physicochemical properties and phytochemical screening in sequential extracts
Pages: 82-86  
Influence of storage type on the quality parameters of industrial and artisanal red palm oils produced in Côte d'Ivoire
Pages: 87-91  
in vitro antioxidant activities and phenolic profiles of different solvent extracts of a wild kiwifruit (Actinidia macrosperma)
Pages: 92-96  
Traditional food habits of moodubidire range-health perspectives
Pages: 97-99  
Vitamin and mineral content of Agaricus bisporus (white button) and Pleurotus sajor-caju (dhingri) mushrooms
Pages: 100-102  
Nutritional status of primary school children of rural and urban areas aged 7-9 years based on body mass index (BMI) of Bikaner District (Rajasthan)
Pages: 103-106  
Evaluation of serum calcium, dietary intake and lifestyle factors in post-menopausal women
Pages: 107-111  
The efficacy of vitamins and minerals in strengthening immune system, pre and post hospitalisation in COVID-19 and other coronavirus pandemic patients
Pages: 112-119  
Milk nutrient composition in relationship to somatic cells
Pages: 120-125  
Assessment of food handling practices of street food vendors of Delhi NCR
Pages: 126-127  
Development and evaluation of ready-to-reconstitute white button mushroom products using combination preservation technology
Pages: 128-133  
Effect of fermentation on nutritional content of common Indian origin pulses and its effect on health and diseases: Review
Pages: 134-138  
Quality evaluation of wheat-cassava bread as affected by fruit juice inclusion in dough formation
Pages: 139-145  
Evaluation of vacuum dried tomato paste and storage study in ambient temperature
Pages: 146-149  
in-vitro antioxidant activities of free, esterified and bound phenolics fractions from the peel and seed of two pumpkins (Cucurbita moschata) varieties
Pages: 150-154  
Comparative study of the physicochemical parameters goat, cow and camel’s milk collected from Maigatari Town, Jigawa State, Nigeria
Pages: 155-161  
Nutrition of patients with pollinosis in the flowering period
Pages: 162-164