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2025 - Volume 24 [Issue 3]

Original Research Article

Evaluation of Formulated Suspension with Varying Concentrations of Pectin Derived from Mango (Mangifera indica Linn.) Peel and Acacia (Acacia Senegal L.) as Suspending Agents

Ian M. Nyabuti

DOI: 10.9734/afsj/2025/v24i3773

Page: 1-21

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Enhancing the Postharvest Quality of Indian Jujube (Ziziphus mauritiana) Using Aloe Vera Gel and Ascorbic Acid-Based Edible Coatings

Animesh Sarkar, Nafisa Sadaf, Mahabub Alam, Md. Sumon Miah, Prantik Roy, Mahbuba Rahman

DOI: 10.9734/afsj/2025/v24i3774

Page: 22-33

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Quality Evaluation of Composite Flour and Bread Made from Wheat and Orange-fleshed Sweet Potato Supplemented with Cricket Powder

Msendoo Maureen Paku, Mike Ojotu Eke, Michael Aondona Iorhemba

DOI: 10.9734/afsj/2025/v24i3775

Page: 34-48

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Development of Low-Calorie Functional Nectar from Snap Melon, Gac Fruit and Steviol Glycosides: Changes in Physicochemical Properties, Antioxidant Potential, Sensory and Microbial Qualities During Storage

Anupam Raj S.R, Saji Gomez, Sharon Jacob, Bintu Kuruvila

DOI: 10.9734/afsj/2025/v24i3776

Page: 49-66

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Nutritional Status and Dietary Diversity Among HIV-Positive Adults: A Cross-Sectional Study in South Delhi, India

Priyanka Kumari, Shalini Kushwaha

DOI: 10.9734/afsj/2025/v24i3777

Page: 67-79

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