IJFANS - International Journal of Food and Nutritional Sciences
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IJFANS

current issue

The latest issue by International Journal of Food and Nutritional Sciences

International Journal of Food and Nutritional Sciences (IJFANS)
Volume 4, Issue 4, July-September, 2015

current issue

Page Nos Article Title Authors
01-05

Quality and sensory attributes of burger formulated from fresh beef cuts (longissmus dorsi) infused with citric acid

M. Abd Elgadi, B. Jamilah, R. Abdul Rahman

06-12

Nutritional composition and enzyme activities changes occuring in water yam (Dioscorea alata) cultivar “brazo” during the post-harvest storage

Souleymane Sorh, Fankroma Martial Thierry Koné, Siaka Binaté, Soumaïla Dabonné and Lucien Patrice Kouamé

13-20

Application of the gas chromatography – mass spectrometry coupled with multivariate analysis to evaluate the quality of mentha piperita essential oil model samples blended with mentha spicata essential oil

Rasha Saad, Ali Momenpour, Hoda H. M. Fadel, Ibrahim. M. Hassan, Manar T. Ibraheim and Magda A. Abd El Meged

21-28

Safety and protective effect of date (phoenix dactylifera) seed extract against oxidative damage in rat

C. Platat, H. Habib, A. Othman, S. Al-Marzooqi, A. Al-Bawardi, J.Y. Pathan,S. Hilary, F. Al-Maqbali, U. Souka, S. Al-Hammadi and W. Ibrahim

29-33

Chemical composition, antioxidant and antimicrobial activity of (cymbopogon citratus) essential oil cultivated in madinah monawara, saudi arabia and its comparison to the Egyptian chemotype

Amr Farouk Mansour,  Reda Mohamed Fikry, Mohamed Mohsen Saad  and  Abdulrahman Metwaly Mohamed

34-36

Synthesis and characterization of silver nanoparticles from mangifera indica and its antibacterial activity

Anto Cordelia Tanislaus Antony Dhanapal, Ti Wee Ming and Deepa Jothi

37-46

Bioactive isomalto-oligosaccharides synthesized from leuconostoc mesenteroides nrrl b-1426 dextransucrase with colon cancer cells inhibiting and functional food additive properties

Damini Kothari, Cédric Delattre and Arun Goyal

47-57

Membrane filtration of fruit juice - an emerging technology

Payel Ghosh, Sandeep Singh Rana, Shashi Kumar C, Rama Chandra Pradhan and Sabyasachi Mishra

58-64

Oil usage practices among small and medium sized snack vendors in south Delhi, India

Vidhu Gupta, Anita Singh, Aarti Srivastava and Archna Singh

65-72

Shelf- life study of fresh- cut fruits using chemical preservatives

Vidhu Gupta and Anjana Kumari

73-79

Standardization of extruded products using modified millet flour and pulse flour

Thilagavathi. T, Kanchana. S, Banumathi. P and Ilamaran. M

80-83

Effect of nutrition information disclosure on consumer evaluation behaviour of fast food items

Nemnunhoi Haokip and Sonika Sharma

84-90

Utilisation of poppy seeds (papaver somniferum) by reducing morphine for new food product development

Ankita Sharma, Parul Sharma and Nimali Singh

91-96

Proximate composition, antinutritional factors and protein fractions of tamarindus indica l seeds as influenced by processing treatments

Shlini P and K.R Siddalinga Murthy

97-101

Nutritional, sensory and textural analysis of biscuits supplemented with malted barley (hordeum vulgare)

S. Sharma and R. Chopra

102-108

Antioxidant properties of fruit pulp and peel of eight apple cultivars grown in himachal pradesh

R.K Sharma, N Sharma, S.Khatri and R. Kundra

109-111

Development of micronutrient rich food product by using indegenous coarse grains and green leafy vegetables

Alka Gupta, Sushila Verma, Sarita Sheikh, Ranu Prasad and Neelam Yadav

112-117

Development and organoleptic evaluation of iron rich corn based extruded snacks

Poonam Sisodia and Balwinder Sadana

118-123

Standardization and organoleptic evaluation of south indian recipes incorporated with tribulus terrestris (l) fruit powder

Jayalakshmi Sajeev, Sasikala Sasikumar and Kannan Eagappan

124-130

Evaluation of the nutritional antinutritional and antioxidant properties of selected cowpea (vigna unguiculata) cultivars

Neelam Yadav, Devinder Kaur, Ritika Malaviya and Bhawna Singh Rathore

131-136

Effect of microwave and open frying on physico-chemical properties of fried oil and poori - an indian fried food

Suresh Kumar G, Manubolu Ashok, Sharanappatalawar And Gopala Krishna A.G

137-140

Fatty acid profiling of seed oils from two convolvulaceae species

Mohammed Taufeeque, Seema Parveen, Abdul Malik, M.R.K. Sherwani

141-147

Organoleptic and nutritional evaluation of gluten free products from quinoa (Chenopodium quinoa) grain

Simranpreet Kaur Bhathal, Navjot Kaur and Kiran Grover

148-155

Development of a sugar free, nutra rich confectionery jelly

Chetana Ramakrishna, Sharanappa Talawar, Suresh Kumar Gurusiddaiah And Ravi Ramasamy

156-162

Enrichment of traditional Indian food preparations with garden cress seeds

Tarvinderjeet Kaur and Mamta Sharma

163-167

Sensory attributes of the crush made from pomegranate and guava

S. B. Palve, M. L. Markad and T. S. Kulkarni

168-176

Optimisation of extraction of protein isolate from rapeseed meal using response surface methodology

Kanwaki Patwari and Charu Lata Mahanta

177-180

Physico-chemical and nutritional analysis of herbal beverage formulated using holy basil, mint and wheatgrass

Chaudhari, S., Naik, R., Pathan, A. and Nikam, M.

181-186

Characterisation of litchi juice fermented by probiotic lactic acid bacteria

Dipankar Kalita, Manabendra Mandal and Charu Lata Mahanta

187-192

Nutri nachos – a healthy snack for life style disorder

Suhasini Rao and Rupali Sengupta

193-197

Behavioural risk factors in diabetic patients attending a tertiary hospital

Priya Keshari Hari Shankar, S.K.Singh and Rajani Vishal

198-202

Impact of nutrition counseling on the anthropometric and biochemical profile of lactose intolerant children

Sloney Sachar and Sonika Sharma

203-207

Role of elder/facilitating non-lactating women in promotion of optimal infant and young child feeding practices

Dinesh Kumar, N.K Goel and Meenu Kalia

208-211

Muthiya for diabetes – a modified food product

Ashwini Sheth and Rupali Sengupta

212-218

Effect of various processing methods of lathyrus sativus seeds collected from different states of India on the muscle coordination activity in wistar albino rats

Sujata Yerra, Swathi Putta and Eswar Kumar Kilari

219-227

A dip of tomato sauce – nutraceutical

Bharti Singh and Chitra Kalaichelvan

228-233

Shorea robusta (dipterocarpaceae) seed and its oil as food

Shashi Kumar.C, Rama Chandra Pradhan, Payel Ghosh, Sandeep Singh Rana and Sabyasachi Mishra   

234-239

Sensory and nutritional characteristics of bread supplemented with linseed flour

Jyoti Chandel and Sudesh Jood

240-247

Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study

María V. Avanza, Belén A. Acevedo, María G. Chaves, Paula Aphalo and María C. Añón

248-252

Studies on the mycoflora and nutritional potential of black plum (vitex doniana) fresh fruits in jos metropolis

Mary Azumi Nyam, Makut Danladi, Ajiji Daniel and Lawrence Ike