National Journal of Food Science and Technology, Online Journal, DOI, Conference Papers, Paper Submission, Rapid publication, Open Access

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Issue Title
 
Vol 10, No 1 (2021) Nutraceutical potential of Oyster Abstract
Neelesh Kumar Maurya
 
Vol 6, No 2 (2017) Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour Abstract   PDF
Md. Abu Zubair, Fatema Akter Esita, Md. Azizul Haque, Jamila Akter, Md. Zainul Abedin, Md. Asaduzzaman Sikder
 
Vol 10, No 3 (2021) Nutritional Analysis and Antioxidant Activity of Locally Consumed Selected Fruits and Vegetables in Bangladesh Abstract
Md. Jahangir Jahangir Alam, Shamsia Romana, Tahera Siddiqua, Raihan Mostafiz, Md. Abdul Alim
 
Vol 9, No 1 (2020) Optimisation and Assessment of Green Pea Pod Powder (Pisum sativum) Incorporated Cassava Flour-based Instant Noodles Abstract
Asmath Mubeena S., Roshni B., Simmi Jain
 
Vol 8, No 2 (2019) Optimization of Bio-surfactant Production by Solid State Fermentation using Response Surface Methodology Abstract
Soumik Banerjee, Sarmistha Basak, Uma Ghosh
 
Vol 4, No 2 (2015) Optimization of Red Pigment Yield from Monscus purpureus Solid State Fermentation (Isolation and Characterization of Monscus purpureus and Optimization of its Red Pigment Production) Abstract   PDF
Elham I. Al-Shimary, Amir K. Al-Darwash
 
Vol 9, No 1 (2020) Oxalate and Mineral Composition of Amoche [Arisaema Schimperianum Schott.] Influenced as Different Processing Abstract
Halabo Hazo, Ghulam Hassan Shah, Mary Murimi
 
Vol 8, No 3 (2019) Periphyton Used as Live Food in Fresh Water Sustainable Aquaculture: A Review Abstract
Shivaji P. Chavan, Yasmeen A. Shaikh
 
Vol 7, No 3 (2018) Physicochemical Characteristics of Different Brands of Edible Oil Available in Bangladesh Abstract
Nasim Talukder, Habibur Rahman, Dilruba Akter
 
Vol 11, No 1 (2022) Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow Abstract
M.I.V. Oliveira, G.F. Costa, J.L.S. Almeida, A.A.P. Oliveira, L.R. Silva, M.J.S.L. Nunes, V.C.S. Ferreira, J.P.S. Guedes, L.A.F. Pascoal
 
Vol 11, No 1 (2022) Pork: Challenges in Safe Food Production Abstract
Carina de Castro Gabriel Tomalok, Rosicler Colet, Jamile Zeni, Eunice Valduga, Clarice Steffens, Rogério Luis Cansian, Geciane Toniazzo Backes
 
Vol 6, No 1 (2017) Potential Health Benefits of Goat Milk Abstract   PDF
Heena Parmar, Subrota Hati, Kumaresh Haldar
 
Vol 6, No 3 (2017) Preference for Restaurant Foods Over Home Made Abstract   PDF
G. Radha Krishna, Silpa Somavarapu
 
Vol 7, No 3 (2018) Preliminary Studies on the Bacteriological and Physicochemical Qualities of Selected Surface Drinking Water in Selected Rural Communities of Ondo North Senatorial District, Ondo State Abstract
Ibrahim T. A., Ugbokodo-Emanuel O. M, Orungbgemi O. O.
 
Vol 4, No 3 (2015) Preparation of Cassava Starch-based Trays with Glycerol, Sorbitol and Poly (Vinyl Alcohol): Properties and Influence for Use as Food Packaging Abstract   PDF
Fernanda Stoffel, Luciani Piemolini Barreto, Mara Zeni
 
Vol 8, No 2 (2019) Prevalence of Moderate Acute Malnutrition and Associate Factors among Under-five Children in Some Selected Areas of Satkhira District, Bangladesh Abstract
Md. Jahangir Alam, Md. Abdus Sabur Miah, Sarder Mahmud Hossain
 
Vol 9, No 3 (2020) Probiotics in Food Science: Microbial Health Benefits and Future Trends Abstract
Pooja Dahiya, Anil Sindhu, Yagyavalkya Sharma, Roopsi Kaushik
 
Vol 9, No 2 (2020) Production of Fish Feed Using Local Raw Materials Abstract
Inichinbia D.O., Ukpaka, C.P., Amadi S.A.
 
Vol 10, No 1 (2021) Proportion Tests Applied in Assessors’ Selection Under Assumption Break: The Cases of Sensory Fatigue and Learning Process Abstract
Iasmine Queiroga de Paula, Eric Batista Ferreira
 
Vol 7, No 1 (2018) Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends Abstract   PDF
Amodu S.O., Omotoye A.C., Ajala Lola
 
Vol 7, No 1 (2018) Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends Abstract   PDF
Amodu S.O., Omotoye A.C., Ajala Lola
 
Vol 9, No 1 (2020) Psychophysics, Perception Thresholds and Team Training in Sensory Analysis Abstract
Thanise Antunes Dias, Arthur Francisco Sbardelotto, Christian Oliveira Reinehr, Luciane Maria Colla
 
Vol 10, No 2 (2021) Reducing Pesticide Residues in Food: Are Domestic Processing Practices Effective? Abstract
Rafaela Corrêa Pereira, Michel Cardoso de Angelis-Pereira
 
Vol 8, No 2 (2019) Response of Cultivars and Picking Dates on Storability of Karonda (Carissa Carandas L.) Jelly Abstract
Suneeta Singh, A K Saxena, K K Misra
 
Vol 4, No 3 (2015) Role of Classical Vegetables of Ayurveda in the Prevention and Management of Cardiovascular Diseases: A Review Abstract   PDF
Raghavendra Naik, Sneha D Borkar, R N Acharya
 
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