IJFANS International Journal of Food and Nutritional Sciences
ISSN PRINT 2319 1775 Online 2320-7876
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Discussions on Prāyaścittavidhi in Sāmavidhāna Brāhmaņa
Volume 13 | Issue 4
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SYLVIA PLATH’S WOUNDED PSYCHE EXPRESSED IN HER ARIEL
Volume 13 | Issue 4
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Intervention Of Yoga In Amla pitta (Acid Peptic Disorders)
Volume 13 | Issue 4
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GLYCEMIC INDEX OF A HIGH PROTEIN, HIGH CALORIE, PEPTIDE BASED NUTRITION FORMULATION
Volume 13 | Issue 4
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Forest Fire Prediction Using Supervised Machine Learning Models
Volume 13 | Issue 4
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MICROBIOLOGICAL, PHYSICOCHEMICAL, AND NUTRITIONAL COMPOSITION OF PLANTAIN FLOUR FORTIFIED WITH WHEMICROBIOLOGICAL, PHYSICOCHEMICAL, AND NUTRITIONAL COMPOSITION OF PLANTAIN FLOUR FORTIFIED WITH WHEAT FLOURAT FLOUR
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TWO EDIBLE FERNS OF WESTERN HIMALAYA: A COMPARATIVE IN VITRO NUTRITIONAL ASSESSMENT, ANTIOXIDANT CAPACITY AND QUANTIFICATION OF LUTEIN BY UPLC-DAD
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EFFECT OF THERMAL PROCESSING ON SYNERGISTIC ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF TURMERIC (CURCUMA LONGA) AND RED CHILI PEPPER (CAPSICUM ANNUUM)
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ORGANOLEPTIC ACCEPTABILITY AND GLYCAEMIC RESPONSE OF BISCUITS PREPARED USING STEVIA REBAUDIANA
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MICROENCAPSULATION OF ANTHOCYANIN EXTRACTS FROM MUSA ACUMINATA BRACTS AND ITS APPLICATION AS A POTENT BIOCOLOUR
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NUTRITIONAL AND FUNCTIONAL PROPERTIES OF PROCESSED LITTLE MILLET FLOURS IN THE DEVELOPMENT OF COMPOSITE FLOUR BREAD
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DIET AND NUTRITION MANAGEMENT IN POLYCYSTIC OVARY SYNDROME
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A TWO-TIERED SCHOOL CAFETERIA INTERVENTION OF EMOTICONS AND SMALL PRIZES INCREASED HEALTHFUL FOOD SELECTION BY OVER 300%
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PROXIMATE COMPOSITION, RESISTANT STARCH AND OTHER PHYTOCHEMICAL CONSTITUENTS OF NATIVE FINGER MILLET CULTIVAR
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EXTENSION OF SHELF LIFE OF RAW EGGS USING WHEY PROTEIN BASED EGGSHELL COATING
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ENRICHMENT OF TRADITIONAL RECEPIES WITH FRESH AND DEHYDRATED FENUGREEK LEAVES AND ASSESSMENT OF NUTRITIONAL QUALITY
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EVALUATION OF NUTRITIONAL AND ANTI-NUTRITIONAL ACTIVITY OF INDIGENOUS AND UNDERUTILIZED GREEN LEAFY VEGETABLES OF NORTH INDIA
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DETERMINATION OF ANTIOXIDANT ACTIVITY OF UNDERUTILIZED PLANT EXTRACTS AND SYNTHETIC ANTIOXIDANT FOR ITS APPLICATION IN BAKERY PRODUCT
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EXTRACTION, IDENTIFICATION AND ANTIOXIDANT PROPERTIES OF BIOACTIVE COMPONENTS OF AMLA (EMBLICA OFFICINALIS) POMACE POWDER
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THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF PLUCHEA INDICA LESS DRINK IN TEA BAG PACKAGING
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INFLUENCE OF CASSAVA LEAF (MANIHOTESCULENTA CRANTZ) MEAL SUPPLEMENTATION ON THE NUTRITIVE VALUE OF CAVY (CAVIA PORCELLUS) MEAT
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RURALISATION OF BAKERY AND VALUE ADDITION INDUSTRY - A SELF SUSTAINABLE INCOME GENERATING ENTERPRISE FOR WOMEN SELF HELP GROUPS
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THE PSYCHOSOCIAL ASPECTS OF FOOD CHOICES AND DIETARY INTAKE OF ADOLESCENTS: A REVIEW
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NUTRITION LABEL KNOWLEDGE, SIGNIFICANCE AND ITS USE AMONG UNIVERSITY STUDENTS
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MAGNITUDE, SOCIO-ECONOMIC AND DIETARY INTAKE PREDICTORS OF MICRONUTRIENT DEFICIENCIES AMONG SCHOOL-AGED CHILDREN IN RURAL SOUTH AFRICA, A COMMUNITY-BASED CROSS-SECTIONAL STUDY
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TO DEVELOP AND STUDY THE SHELF-LIFE OF AN INNOVATIVE NUTRITIOUS PRODUCT - “NUTRI FOODLES”
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MATHEMATICAL MODELING OF HOT AIR DRYING OF FENUGREEK LEAVES (TRIGONELLA FOENUM-GRAECUM) IN CABINET DRYER
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EXTRACTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF AMYLASE FROM APPLE (MALUS PUMILA)
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FORMULATION AND EVALUATION OF MALTED INGREDIENT MIXES
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FUNCTINAL, PASTING AND THERMAL CHARACTERISTICS OF FINGER MILLET AND LITTLE STARCH
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COMPARATIVE PERFORMANCE OF LOCALLY AVAILABLE SUGARCANE CRUSHERS USED IN KARNATAKA
Research Article
