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Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Table of Contents - Volume 6 Number 3

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Editorial

The Role of Flavonoids in the Effort to Prevent Obesity: Nutrition 4.0

Pages : 573-575

Ana Laura de la Garza^1,2

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.01

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Review Articles

Superfoods: Recent Data on their Role in the Prevention of Diseases

Pages : 576-593

Charalampos Proestos^*

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.02

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Dietary and Lifestyle Risk Factors and Metabolic Syndrome: Literature Review

Pages : 594-608

Rawan H. Al-Qawasmeh, Reema F. Tayyem^*

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.03

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Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena Angustifolia Roxb.) Leaves’ Case

Pages : 609-625

Dias Indrasti^1,2, Nuri Andarwulan^1,2*, Eko Hari Purnomo^1,2, Nur Wulandari^1,2

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.04

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Essential Oil Nanoemulsions and their Antimicrobial and Food Applications

Pages : 626-643

Ruhi Pathania, Huma khan, Ravinder Kaushik, Mohammed Azhar Khan^*

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.05

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Production, Utilization and Nutritional Benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Pages : 644-655

Joshua Ombaka Owade^*, George Ooko Abong, Michael Wandayi Okoth

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.06

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Child Nutrition Programs in Kindergarten Schools Implemented by the Governmental Sector and Global Nutrition Consulting Companies: A Systematic Review

Pages : 656-663

Noura M S Eid^*

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.07

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Research Articles

Chemical evaluation of a nori-like product (geluring) made from the mixture of Gelidium sp. and Ulva lactuca seaweeds

Pages : 664-671

Erniati¹, Fransiska Rungkat Zakaria^2*, Endang Prangdimurti², Dede Robiatul Adawiyah², Bambang Pontjo Priosoeryanto³, Nurul Huda⁴

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.08

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Studies on the Effect of Low Glycemic Index for Multi-Whole Grain Formulated Flour Samples in Type 2 Diabetic Patients

Pages : 672-677

B Hossain^1*, S Inam¹, M A Mamun², M Suzauddula¹

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.09

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Optimization and Characterization of Gluten-Free Formulation For the Development of Gluten Free Flatbread Using Underutilised Sources

Pages : 678-689

Sonal Patil, Shalini S Arya

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.10

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Proximate, Micronutrient Composition, Physical and Sensory Properties of Cookies Produced with Wheat, Sweet Detar and Moringa Leaf Flour Blends

Pages : 690-699

Bibiana Igbabul^*, Michael Damilola Ogunrinde, Julius Amove

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.11

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Benefits of Community Gardening Activity in Obesity Intervention: Findings from F.E.A.T. Programme

Pages : 700-710

Wirdah Mohamed, Arif Azlan, Ruzita Abd Talib^*

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.12

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Acceptability of a High Protein Snack Using Artificial Sweeteners for People Living with HIV with Oral Problems

Pages : 711-719

Alongkote Singhato^1*, Uraiporn Booranasuksakul¹, Somjet Khongkhon², Narisa Rueangsri¹

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.13

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Effect of Fortification of De-oiled Bottle Gourd (Lagenaria siceraria) Seed on the Functional and Chemical Characteristics of the Biscuit: A Nutritional Assessment.

Pages : 720-733

Avinash Singh Patel^1,3*, Rama Chandra Pradhan^2,4, Abhijit Kar¹, Debabandya Mohapatra⁵

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.14

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The Efficacy of the Gluten-free Case in-free Diet for Moroccan Autistic Children

Pages : 734-741

Afaf Hafid^*, Ahmed Omar Touhami Ahami

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.15

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Design and Validation of Short-Amplicon Length PCR Assay for the Detection of Porcine Gelatin in Commercial Candy and Marshmallow Products

Pages : 742-747

Sharaf Omar¹, Maen Hasan², Saeid Abu-Romman³, Heba Ramadan³, Ala A. Qatatsheh^4*, Hanee Al-dmoor¹

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.16

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Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds

Pages : 852-861

Aruna Talari, Devindra Shakappa^*

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.28

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Trans-Fats Declaration, Awareness and Consumption in Saudi Arabia

Pages : 748-756

Sahar Kamel^*, Hala Al Otaibi

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.17

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Development of Chia (Salvia Hispanica, L.) and Quinoa (Chenopodium Quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies

Pages : 757-769

Jyoti Goyat¹, SJ Passi²,Sukhneet Suri³, Himjyoti Dutta^1*

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.18

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Inhibition of Enzymatic Browning by Onion (Allium Cepa L.): Investigation on Inhibitory Mechanism and Identification of Active Compounds

Pages : 770-780

Tatty Yuniarti^1,2, Sukarno^1*, Nancy Dewi Yuliana¹, Slamet Budijanto¹

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.19

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Effect of Microcrystalline Cellulose on Physical Characteristics and Sensory Acceptance of Chocolate Flavored Milk

Pages : 781-788

Nutsuda Sumonsiri^*, Natnaree Kundacha, Nutcha Pom-iam

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.20

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Infant and Young Child Feeding (IYCF) Practices, Household Food Security and Nutritional Status of Under-Five Children in Cox’s Bazar, Bangladesh.

Pages : 789-797

Abu Ahammad Abdullah¹, M. A. Rifat^2*, MD. Tareq Hasan², Mohammad Zahidul Manir³, Md. Mahbub Murshed Khan², Faria Azad²

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.21

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Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

Pages : 798-806

Nidhi Chopra¹, Bhavnita Dhillon^1*, Rupa Rani¹, Arashdeep Singh²

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.22

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Comparative Study on Chemical Composition and Antioxidant Activity of Annonamuricata Plant Parts Cultivated in Covenant University, Ota, Ogun State, Nigeria

Pages : 807-815

Omotosho Omolola Elizabeth^*, Iheagwam Franklyn Nonso, Noiki Ifeoluwa Adebola, Omini Joy John

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.23

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Study of Soup Mix Incorporated with Starch Extract from Mango “Mangifera indica” Seed Kernels

Pages : 816-825

Shilpa Yatnatti^*, Vijayalakshmi D

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.24

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Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour

Pages : 826-834

Laras Cempaka^*, Nikelya Casa, Nurul Asiah

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.25

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Development of High Protein Nutrition Bar Enriched with Spirulina plantensis for Undernourished Children

Pages : 835-844

Arvind Kumar^1*, Vedshree Mohanty², P.Yashaswini²

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.26

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Acceptance and Satisfaction on Thai Ethnic Foods Using the Protein-Free Starchy Products

Pages : 845-851

Narisa Rueangsri^*, Uraiporn Booranasuksakul, Alongkote Singhato

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.27

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Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage

Pages : 862-872

Julie Ann Aboganda Arcales^1*, Loda Montederamos Nacional²

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.29

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Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits

Pages : 873-881

Anwar Hussain^1*, Rajkumari Kaul²

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.30

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Nutrition Sensitive Annadata Kitchen Garden Model: Growth for Health and Wellbeing of Tribal poor – A Couple of Case Studies

Pages : 882-890

Prashant K Parida^*, S. Malarvannan, Ajit Kumar Sahu, Rajdeep Behera, Jaganath Naik, Oliver King EDI

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DOI : https://dx.doi.org/10.12944/CRNFSJ.6.3.31

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