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Innovare Journal of Food Sciences Vol 10 2022
- Original Article(s)
EFFECT OF COWPEA AND CARROT INCLUSION ON THE PHYSICOCHEMICAL, PROXIMATE, AND SENSORY PROPERTIES OF GERMINATED/PRE-GELATINIZED MAIZE COMPLEMENTARY FOOD
Abstract
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Innovare Journal of Food Sciences Vol 1 Issue 1 2013 (Apr-Jun)
- Articles
NUTRIGENOMICS INTERVENTION TOWARD ALTERNATIVE THERAPY OF HYPERCHOLESTEROLEMIA BY DIETARY BIOACTIVES: POLYPHENOLS
Abstract
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Innovare Journal of Food Sciences Vol 1 Issue 1 2013 (Apr-Jun)
- Articles
A REVIEW ON VARIOUS TECHNIQUES AND PARAMETRS SIGNIFYING PURITY OF WATER
Abstract
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Innovare Journal of Food Sciences Vol 1 Issue 1 2013 (Apr-Jun)
- Articles
EFFECT OF STORAGE TEMPERATURES ON THE QUALITY OF PINK PERCH SURIMI
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Innovare Journal of Food Sciences Vol 1 Issue 1 2013 (Apr-Jun)
- Articles
DIFFERENT ASPECTS INVOLVED IN PROCESS VALIDATION
Abstract
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Innovare Journal of Food Sciences Vol 1 Issue 1 2013 (Apr-Jun)
- Articles
CLIMATE CHANGES AND ITS IMPACT ON FISH WITH REFERENCE TO ANTIBIOTIC RESISTANT ENTERIC BACTERIA AND HEAVY METAL ACCUMULATION: A HUMAN HEALTH
Abstract
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Innovare Journal of Food Sciences Vol 2 Issue 1 2014 (Oct-Dec)
- Original Article(s)
PRODUCTION AND EVALUATION OF FLAVORED YOGHURT FROM GRADED LEVELS OD SOURSOP (ANNONA MURICATA) PULP
Abstract
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Innovare Journal of Food Sciences Vol 2 Issue 1 2014 (Oct-Dec)
- Review Article(s)
FORTIFIED WATER- NUTRITIONAL BOOM
Abstract
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Innovare Journal of Food Sciences Vol 2 Issue 1 2014 (Oct-Dec)
- Original Article(s)
Effect of Sugar replacement on chemical composition and organoleptic properties of Shrikhand
Abstract
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Innovare Journal of Food Sciences Vol 2 Issue 1 2014 (Oct-Dec)
- Original Article(s)
Physico-chemical analysis of low calorie high protein shrikhand prepared using stevia leaf powder
Abstract
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Innovare Journal of Food Sciences Vol 2 Issue 1 2014 (Oct-Dec)
- Review Article(s)
Steviol Glycosides and their use in food processing: A review
Abstract
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Innovare Journal of Food Sciences Vol 2 Issue 1 2014 (Oct-Dec)
- Original Article(s)
MANGO STARCH: ITS USE AND FUTURE PROSPECTS
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Innovare Journal of Food Sciences Vol 3 Issue 1 2015 ( Jan-Mar)
- Articles
Accessment of the Phytochemicals, Proximate & Elemental Composition of Chrysophyllum Africanum (Udara)
Abstract
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Innovare Journal of Food Sciences Vol 4 Issue 1 2016 ( Jan-Mar)
- Original Article(s)
EXTRACELLULAR GLYCOLIPIDS FROM SACCHAROMYCES CEREVISIAE AS BIOEMULSIFYING AGENTS IN FOOD PROCESSING
Abstract
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Innovare Journal of Food Sciences Vol 4 Issue 1 2016 ( Jan-Mar)
- Short Communication(s)
THE INHIBITORY EFFECTS OF PEDIOCIN2292 AGAINST LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN TOMATO SAUCE
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Innovare Journal of Food Sciences Vol 4 Issue 2 2016 ( Apr-May)
- Original Article(s)
STREET FOODS - A WAY OUT STRATAGEM TO ACHIEVE FOOD SECURITY AMONG LOW INCOME URBAN CLUSTERS
Abstract
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Innovare Journal of Food Sciences Vol 4 Issue 3 2016 (Jul-Sep)
- Original Article(s)
PROCESS STANDARDIZATION & PREPARATION OF COOKIES BY INCORPORATION OF DIFFERENT LEVELS OF OAT BRAN
Abstract
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Innovare Journal of Food Sciences Vol 5 Issue 4 (November-December) 2017
- Review Article(s)
EFFICACY OF PURIFIED PECTINASE OBTAINED FROM PAECILOMYCES VARIOTII IN EXTRACTION AND CLARIFICATION OF JUICE FROM GRAPES AND POMEGRANATE FRUITS
Abstract
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Innovare Journal of Food Sciences Vol 4 Issue 3 2016 (Jul-Sep)
- Original Article(s)
Effect of types of packaging materials on the physiochemical and microbiological characteristics of African bush mango - soursop fruit bar during storage
Abstract
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Innovare Journal of Food Sciences Vol 1 Issue 1 2013 (Apr-Jun)
- Review Article(s)
ANTINUTRITIONAL FACTORS IN PULSES AND THEIR DIVERSITY
Abstract
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Innovare Journal of Food Sciences Vol 4 Issue 4 2017 (Oct-Dec)
- Original Article(s)
EFFECT OF PROCESSING ON THE CHEMICAL COMPOSITION, PHYTOCHEMICAL CONTENTS AND FUNCTIONAL PROPERTIES OF YELLOW FLESHED AERIAL YAM (DIOSCOREA BULBIFERA) FLOUR
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Innovare Journal of Food Sciences Vol 5 Issue 1 2017 (Jan-Feb)
- Original Article(s)
PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF MIXED FRUIT JUICE (ORANGE, WATERMELON AND TANGERINE) USING DATE SYRUP AS A SWEETENER.
Abstract
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Innovare Journal of Food Sciences Vol 5 Issue 1 2017 (Jan-Feb)
- Original Article(s)
PROTEIN QUALITY AND SENSORY ATTRIBUTES OF FONIO (DIGITARIA EXILIS)/RICEBEAN (VIGNA UMBELLATA) BASED COMPLEMENTARY FOOD INCORPORATED WITH CARROT AND CRAYFISH.
Abstract
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Innovare Journal of Food Sciences Vol 5 Issue 2 2017 (Mar-Apr)
- Original Article(s)
A COMPARATIVE STUDY ON MID-DAY MEAL AND NON-MID-DAY MEAL BENEFICIARIES OF BUDGAM DISTRICT
Abstract
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Innovare Journal of Food Sciences Vol 6 Issue 1,2018 (Jan-June)
- Review Article(s)
SCREENING OF PHYTOCHEMICALS AND BIOACTIVE COMPOUNDS IN PUNICA GRANATUM PEEL TO EVALUATE ITS HEMATOLOGICAL POTENTIAL
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Innovare Journal of Food Sciences Vol 5 Issue 4 (November-December) 2017
- Review Article(s)
NATURAL FLAVONOIDS: A NOVEL APPROACH TO BREAST CANCER (REVIEW)
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Innovare Journal of Food Sciences Vol 5 Issue 2 2017 (Mar-Apr)
- Original Article(s)
OPTIMIZATION OF MILLET BASED IDLI FORMULATIONS USING RESPONSE SURFACE METHODOLOGY
Abstract
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Innovare Journal of Food Sciences vol 5 issue 3 (May-June) 2017
- Review Article(s)
NATURAL FLAVONOIDS: A NOVEL APPROACH TO BREAST CANCER (REVIEW)
Abstract
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Innovare Journal of Food Sciences Vol 5 Issue 4 (November-December) 2017
- Original Article(s)
F100-BASED COMPLEMENTARY FEEDING AND LOCALLY MADE FLOUR TO UNDERWEIGHT TODDLERS
Abstract
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Innovare Journal of Food Sciences vol 5 issue 3 (May-June) 2017
- Short Communication(s)
GRADE QUALITY OF PARBOILED MILLED DOMESTIC AND IMPORTED RICE VARIETIES SOLD IN SOUTH-EAST NIGERIA
Abstract
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Innovare Journal of Food Sciences Vol 5 Issue 4 (November-December) 2017
- Original Article(s)
Effect of processing methods on the chemical composition and functional properties of pigeon pea seed
Abstract
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Innovare Journal of Food Sciences Vol 5 Issue 4 (November-December) 2017
- Original Article(s)
Evaluation of complementary foods from blends of roasted rice and soybean flours
Abstract
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Innovare Journal of Food Sciences Vol 6 Issue 1,2018 (Jan-June)
- Review Article(s)
NUTRITIONAL HEALTH BENEFIT OF COCONUT WATER
Abstract
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Innovare Journal of Food Sciences Vol 7, Issue 5 ,2019 (Sep-Oct)
- Original Article(s)
HPLC Method Development for Simultaneous Estimation of Sodium Benzoate and Potassium Sorbate in Food Products
Abstract
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Innovare Journal of Food Sciences Vol 6 Issue 2,2018 (July-December)
- Original Article(s)
NUTRITIONAL EVALUATION OF SOME WILD EDIBLE TUBEROUS PLANTS AS AN ALTERNATIVE FOODS
Abstract
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Innovare Journal of Food Sciences Vol 6 Issue 2,2018 (July-December)
- Review Article(s)
FOOD FORTIFICATION: A NUTRITIONAL MANAGEMENT STRATEGY IN INDIA
Abstract
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Innovare Journal of Food Sciences Vol 6 Issue 2,2018 (July-December)
- Original Article(s)
DEVELOPMENT OF THE FOOD SAFETY LABELLING TECHNIQUE FOR APPLIED BUSINESS IN THE VIETNAMESE RETAIL FOOD INDUSTRY
Abstract
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Innovare Journal of Food Sciences Vol 7 Issue 2, 2019 ( Mar-Apr)
- Original Article(s)
THE EFFECT OF STORAGE ON VITAMIN C STABILITY OF LOCALLY GROWN FRUITS IN BRUNEI DARUSSALAM
Abstract
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Innovare Journal of Food Sciences Vol 7 Issue 1, 2019 (Jan-Feb)
- Original Article(s)
EFFECTS OF MALTODEXTRIN AS FAT REPLACER ON THE CHEMICAL AND SENSORY PROPERTIES OF BARAZEQ, GHURIBEH AND MA'AMUL
Abstract
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Innovare Journal of Food Sciences Vol 7 Issue 3, 2019 (May-June)
- Original Article(s)
A STUDY ON THE PROXIMATE ANALYSIS OF HYDROGENATED FAT IN BAKERY PRODUCTS
Abstract
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Innovare Journal of Food Sciences Vol 7, Issue 4 ,2019 (Jul-Aug)
- Original Article(s)
The PHYTOCHEMICAL COMPOSITION, PHYSICAL AND SENSORY PROPERTIES OF BREAD SUPPLEMENTED WITH FERMENTED SWEET ORANGE PEEL FLOUR
Abstract
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Innovare Journal of Food Sciences Vol 7, Issue 6 ,2019 (Nov-Dec)
- Original Article(s)
THE EFFECT OF DIETARY PORTION CUT ON THE BODY FAT OF ADULTS
Abstract
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Innovare Journal of Food Sciences Vol 8 Issue 1 2020 (May-June)
- Original Article(s)
PHYTOCHEMICAL COMPOSITION, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS SUPPLEMENTED WITH SUN AND OVEN DRIED SWEET ORANGE PULP FLOURS
Abstract
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Innovare Journal of Food Sciences Vol 8 Issue 2 2020 (Nov-Dec)
- Original Article(s)
PHYSICO-CHEMICAL, PROXIMATE COMPOSITION, ASCORBIC ACID, SENSORY, AND MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED CARICA PAPAYA CONSUMED IN RIVERS STATE, NIGERIA
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Innovare Journal of Food Sciences Vol 9 Issue 1 2021 (Mar-Apr)
- Original Article(s)
PHYSIOCHEMICAL, PROXIMATE, AND SENSORY PROPERTIES OF UNFERMENTED AND FERMENTED SOY-CARROT BEVERAGES SWEETENED WITH SUGAR, DATE, AND HONEY
Abstract
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Innovare Journal of Food Sciences Vol 9 Issue 2 2021 (Sep-Oct)
- Original Article(s)
EFFECTS OF MICROWAVE AND SUN DRYING ON THE CHEMICAL COMPOSITION, FUNCTIONAL, AND BISCUIT MAKING PROPERTIES OF SWEET ORANGE PEEL FLOUR
Abstract
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