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

Evaluation of the reconstituted drinks from the dried sheets prepared from the mixing of carrots, sweet potatoes, and tomatoes
Pages: 01-05  
Development and fortification of Ragi Millet (Eleusine Coracana) and moringa based health food Sattu
Pages: 06-09  
Functional jam production from blends of carrot and sweet potato pulp
Pages: 10-15  
Physico-chemical and sensory properties of cakes supplemented with different concentration of soy flour
Pages: 16-21  
Effect of different drying methods on physiochemical and functional properties of selected vegetables
Pages: 22-28  
Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina
Pages: 29-31  
Development of banana pseudostem based iron enriched energy/nutraceutical drink and its effects on iron deficient rats
Pages: 32-37  
Evaluation of physico-chemical and organoleptic properties of wheat-African yam bean composite flour breads
Pages: 38-44  
Process standardization and shelf life studies of peanut milk
Pages: 45-49  
Effect of soaking, germination and drying on anti-nutrients, minerals and functional properties of horse gram along with its commercial application
Pages: 50-54  
Nutritional enrichment of Lafun: An African fermented cassava food, using Lactobacillus plantarum and Saccharomyces boulardii
Pages: 55-59  
Assessment of proximate analysis, phytochemical and antioxidant activity of olive cake (Olea europaea l.)
Pages: 60-64  
Study on temperature and time effect in baking on the shelf life of soft dough biscuit
Pages: 65-72  
Correlation coefficient and path analysis in fennel
Pages: 73-76  
Formulation and analysis of fermented soda from Averrhoa carambola with ginger bug as a fermenting agent
Pages: 77-80  
Development, analysis and sensory evaluation of jelly drinks from orange concentrate
Pages: 81-86  
Value addition of agricultural produce towards immunity boosting and being self-reliant farmer
Pages: 87-90  
Edible films made from apple peel
Pages: 91-94  
Development of pomegranate wine with immobilization of yeast on sodium alginate beads
Pages: 95-97  
Studies on development of process technology for preparation of dry fruit balls incorporated with flaxseeds
Pages: 98-102  
Standardization and storage study of carrot (Daucus carota) pickle
Pages: 103-106  
Evaluation of breads made from wheat flour, modified white yam/trifoliate yam/sweet potato starches and Moringa Oleifera seed flour blends
Pages: 107-119  
Effect of lemon grass powder on performance, carcass and meat quality characteristics of goats fed cassia seed meal
Pages: 120-127  
Assessment of fortification in ash gourd
Pages: 128-131  
Studies on preparation, formulation and evaluation of ragi burfi incorporated with Gardencress seed
Pages: 132-136