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28 Mar Volume 12, Number 1 | Comments Off on The Prediction of Milk Whey Extract (MWE) Bioactive Compounds Based on Proximate Analysis and its Effects on Blood Coagulation: A New Approach

The Prediction of Milk Whey Extract (MWE) Bioactive Compounds Based on Proximate Analysis and its Effects on Blood Coagulation: A New Approach

The Prediction of Milk Whey Extract (MWE) Bioactive Compounds Based on Proximate Analysis and its Effects on Blood Coagulation: A New Approach

Introduction The World Health Organization defines health as a state of complete physical, mental, and social well-being rather than only the absence of illness or incapacity. Generally, maintaining good health requires a balanced diet, regular exercise, and enough sleep. Due to risk factors like depression1–5 and anxiety6–7 lifestyle disorders such as obesity, hypertension, cardiovascular disease, […]

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28 Mar Volume 12, Number 1 | Comments Off on Human Milk Oligosaccharides: Potential Upshot on Health at Early Life Stage Development

Human Milk Oligosaccharides: Potential Upshot on Health at Early Life Stage Development

Human Milk Oligosaccharides: Potential Upshot on Health at Early Life Stage Development

Introduction In accordance with the guidelines established by the World Health Organization (WHO), breast milk is regarded as the best nourishment for infants. It possesses attributes of safety and hygiene and is rich in antibodies that contribute to safeguarding against a multitude of prevalent childhood illnesses (WHO, 2009).1 Breast milk is a multifaceted constantly-evolving biological […]

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26 Mar Volume 12, Number 1 | Comments Off on Effect of Cooking and In Vivo Glycemic Response of Sri Lankan Traditional Rice: A Source of Sustainable and Underutilized Functional Food

Effect of Cooking and In Vivo Glycemic Response of Sri Lankan Traditional Rice: A Source of Sustainable and Underutilized Functional Food

Effect of Cooking and In Vivo Glycemic Response of Sri Lankan Traditional Rice: A Source of Sustainable and Underutilized Functional Food

Introduction Rice, the dietary staple plays a major role in providing a substantial proportion of energy and protein for Sri Lankans like other rice-consuming nations. In ancient times, Sri Lanka was known as ‘The granary of the East’ due to the existence and cultivation of over 1000 indigenous varieties of rice with an unparalleled irrigation […]

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26 Mar Volume 12, Number 1 | Comments Off on Mapping the Evolution of Nutrition Education: A Scientometric Review from 1970 to 2023, Unveiling Insights Over Half a Century

Mapping the Evolution of Nutrition Education: A Scientometric Review from 1970 to 2023, Unveiling Insights Over Half a Century

Mapping the Evolution of Nutrition Education: A Scientometric Review from 1970 to 2023, Unveiling Insights Over Half a Century

Introduction As a discipline, nutrition education has undergone a profound transformation over the last five decades, closely mirroring the evolution of societal values, technological innovation, and global health perspectives. From its nascent stages in the 1970s, where the focus was squarely on basic dietary knowledge to combat prevalent health issues, to the current era’s emphasis […]

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20 Mar Volume 12, Number 1 | Comments Off on Molecular Detection of Vancomycin Resistance Genes in Staph aureus Isolates from Different Clinical Specimens

Molecular Detection of Vancomycin Resistance Genes in Staph aureus Isolates from Different Clinical Specimens

Molecular Detection of Vancomycin Resistance Genes in Staph aureus Isolates from Different Clinical Specimens

Introduction The capacity of Staphylococcus aureus to acquire antibiotic resistance is among the most crucial characteristics to take into account. Staphylococcus aureus is a serious public health problem because it has developed resistance to several medications over time 1. The abuse and overuse of antibiotics frequently contribute to the development of resistance. Vancomycin resistance is […]

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20 Mar Volume 12, Number 1 | Comments Off on Exploring Nutraceuticals: A Comprehensive Examination of Inception, Thematic Mapping, Evolution, Emerging Trends, and Gaps

Exploring Nutraceuticals: A Comprehensive Examination of Inception, Thematic Mapping, Evolution, Emerging Trends, and Gaps

Exploring Nutraceuticals: A Comprehensive Examination of Inception, Thematic Mapping, Evolution,  Emerging Trends, and Gaps

Introduction The term ” nutraceutical (NC) ” is derived from “nutrition” and “pharmaceutics.” It refers to items extracted from particular diets, dietary supplements (nutrients), herbal products and processed foods such as drinks, soups and cereals that are utilized as medicine in addition to nutrition 1. In the United States, nutraceuticals are regarded as pharmaceuticals, food […]

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20 Mar Volume 12, Number 1 | Comments Off on Assessment of Antiangiogenic and Cytotoxic Effects of Moringa oleifera Silver Nanoparticles Using Cell Lines

Assessment of Antiangiogenic and Cytotoxic Effects of Moringa oleifera Silver Nanoparticles Using Cell Lines

Assessment of Antiangiogenic and Cytotoxic Effects of Moringa oleifera Silver Nanoparticles Using Cell Lines

Introduction Moringa oleifera (MO) (Family; Moringaceae), is a widely distributed angiosperm phytophagous found in many Asian and Southeast Asian countries.1 Moringa is known by many different names depending on the geographic region in which it is grown. For example, it is known as drumstick tree, horse radish tree, or kelor tree.2 Importantly, MO plays a […]

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15 Mar Volume 12, Number 1 | Comments Off on Ancient Indian Diet – A Balanced Diet for the Healthy Diversity of Gut Microbiota and Management of Asthma

Ancient Indian Diet – A Balanced Diet for the Healthy Diversity of Gut Microbiota and Management of Asthma

Ancient Indian Diet – A Balanced Diet for the Healthy Diversity of Gut Microbiota and Management of Asthma

Introduction In developed countries, allergies, and asthma have become more common in recent years1. Th2 cell activation by an allergen or an antigen is the first step in the development of asthma or allergy. Cytokines including IL-4, IL-5, and IL-13 are released by activated Th2 cells and are crucial mediators of asthmatic or allergic inflammation. […]

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15 Mar Volume 12, Number 1 | Comments Off on Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium occidentale L.) Harvested from Binh Phuoc (Vietnam).

Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium occidentale L.) Harvested from Binh Phuoc (Vietnam).

Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium occidentale L.) Harvested from Binh Phuoc (Vietnam).

Introduction In Vietnam, a country in Asia, the cashew industry has seen significant growth. Vietnam has become largest cashew nut producer1 and the main exporter worldwide.2 Due to the growth of the cashew nut industry, the amount of a by-product called cashew apples has been increasing. Cashew apples (Anacardium occidentale L.) are attached to the […]

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Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain

Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain

Introduction Pangasius sp. is one of the popular fish commodities in Indonesia that has experienced an increase in production in recent years, which was 11.53% in 2015 1. The global production of Pangasius from 2015 to 2021 shows that catfish production is growing consistently and is expected to experience an increase in trade value by […]

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05 Mar Volume 12, Number 1 | Comments Off on Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Introduction A wide variety of baked products are consumed worldwide due to their affordability and ease of preparation. Muffin is a baked product made of sugar, salt, wheat flour (WF), fat, water, baking powder, eggs, and milk that is used as an evening snack, a spongy breakfast, and sweets.1,2 Furthermore, lacto-vegetarians can eat eggless muffins […]

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27 Feb Volume 12, Number 1 | Comments Off on Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume

Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume

Studies on Physicochemical Properties of Rice Bean (Vigna umbellata) Starch: An Underutilized Legume

Introduction Pulses and grain legumes are the cheapest sources of fibers, proteins, minerals, and vitamins along with various phytochemicals that provide health benefits1. The management of diabetes, cancer, heart disease, healthy aging, irregular bowel movements, obesity, and diabetes are among the chronic disorders for which the legume diet is advised2. Most of the legumes are […]

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27 Feb Volume 12, Number 1 | Comments Off on Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Introduction Red ginger (Zingiber officinale var. rubrum), a rhizome of an Indonesian spice plant, is commonly used as a cooking spice and traditional herbal medicine. Its extensive use in Indonesian traditional medicine can be attributed to its perceived effectiveness in treating various ailments like the flu, and indigestion, and providing a warming effect on the […]

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15 Feb Volume 12, Number 1 | Comments Off on Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

Introduction The consumption of meat and meat products is increasing globally due to the growth of the population, leading to concerns about sustainability, animal welfare, and public health. Problems, such as the expansion of the agricultural frontier causing biodiversity loss and deforestation, soil degradation, and increasing irrigation water demands, as well as others, are well […]

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13 Feb Volume 12, Number 1 | Comments Off on Antioxidant Effects of Whey Protein as a Dietary Supplement to Alleviate Cadmium-Induced Oxidative Stress in Male Wistar Rats

Antioxidant Effects of Whey Protein as a Dietary Supplement to Alleviate Cadmium-Induced Oxidative Stress in Male Wistar Rats

Antioxidant Effects of Whey Protein as a Dietary Supplement to Alleviate Cadmium-Induced Oxidative Stress in Male Wistar Rats

Introduction Cadmium is a highly hazardous heavy metal that constitutes a source of environmental pollution. It is used in a considerable number of diverse industries. Cadmium-induced chronic toxicity is featured by progressive drastic effects due to a gradual accumulation of the toxic heavy metal in different tissues.1 Cadmium toxicity can provoke oxidative stress with the […]

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12 Feb Volume 12, Number 1 | Comments Off on Consumer Preferences for Native Chicken Meat in India: Implications for Sustainable Production and Household Dynamics

Consumer Preferences for Native Chicken Meat in India: Implications for Sustainable Production and Household Dynamics

Consumer Preferences for Native Chicken Meat in India: Implications for Sustainable Production and Household Dynamics

Introduction Native or indigenous chicken breeds play a pivotal role in rural economies of developing and under developed countries. They are crucial for the rural underprivileged and marginalised groups of the population, not only for providing secondary income but also for supplying eggs and meat for their own sustenance.1-3 These native chickens or yard fowls […]

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12 Feb Volume 12, Number 1 | Comments Off on Effect of Ayambil (A Type of Jain Intermittent Fasting) on Plasma Glucose, Lipid Profile, Anthropometric and Psychological parameters: An Observational Study

Effect of Ayambil (A Type of Jain Intermittent Fasting) on Plasma Glucose, Lipid Profile, Anthropometric and Psychological parameters: An Observational Study

Effect of Ayambil (A Type of Jain Intermittent Fasting) on Plasma Glucose, Lipid Profile, Anthropometric and Psychological parameters:  An Observational Study

Introduction The practice of voluntary abstinence from food and drink for 16 to 48 hours is known as intermittent fasting (IF). This type of intermittent fasting is done for the purpose of either calorie restriction or as a part of religious practice. Intermittent fasting more relates and is expressed in hours while the period in […]

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09 Feb Volume 12, Number 1 | Comments Off on Eating Disorders Among Saudi Dietitians: Prevalence and Analysis

Eating Disorders Among Saudi Dietitians: Prevalence and Analysis

Eating Disorders Among Saudi Dietitians: Prevalence and Analysis

Introduction Eating disorders (EDs) are defined as persistent disturbed eating patterns and eating-related behaviors that result in altered food consumption or absorption and potential physical or psychological function disruptions. According to the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5), there are eight major types of EDs: anorexia nervosa (AN), bulimia nervosa (BN), […]

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05 Feb Volume 12, Number 1 | Comments Off on Omega 3 Fatty Acid as a Health Supplement: An Overview of its Manufacture and Regulatory Aspects

Omega 3 Fatty Acid as a Health Supplement: An Overview of its Manufacture and Regulatory Aspects

Omega 3 Fatty Acid as a Health Supplement: An Overview of its Manufacture and Regulatory Aspects

Introduction Food consists of a diverse range of lipids and oils, with fatty acids (FA) being the main components of diet and a source of energy for humans.1 Different types of FA are found in the blood, cells, and tissues of nearly all animals. They play a major role in many biological processes relevant to […]

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11 Jan Volume 12, Number 1 | Comments Off on A Potential Role of Xenometabolites as Nutraceutical: A Concurrent Review

A Potential Role of Xenometabolites as Nutraceutical: A Concurrent Review

A Potential Role of Xenometabolites as Nutraceutical: A Concurrent Review

Introduction Although orally ingested xenometabolites (small compounds originating from natural products, foods, medicines, and industrial origins) have been significantly discovered, microbe-generated xenometabolites have received less attention. It is becoming increasingly clear that the intestinal flora impacts host health and illness1. The role of microbially formed xenometabolites, or bacterial transformation of moderator metabolites, to moderator physiology […]

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08 Jan Volume 12, Number 1 | Comments Off on Prediction of Retinol in Fortified Maize Flour using Fourier Transform – Near Infrared Spectroscopy

Prediction of Retinol in Fortified Maize Flour using Fourier Transform – Near Infrared Spectroscopy

Prediction of Retinol in Fortified Maize Flour using Fourier Transform – Near Infrared Spectroscopy

Introduction Micronutrient deficiency is a major global health concern affecting more than two billion people across the world 1,2. People in developing countries frequently lack a variety of micronutrients 1. One of the major micronutrient deficiencies in Kenya is vitamin A deficiency (VAD) 3,4. Approximately 24% of Kenyans are vitamin A deficient, with preschoolers being […]

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08 Jan Volume 12, Number 1 | Comments Off on Antioxidant and Physical Characteristics of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Nanoencapsulation: Effect of Maltodextrin and Whey Protein Isolate Ratios

Antioxidant and Physical Characteristics of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Nanoencapsulation: Effect of Maltodextrin and Whey Protein Isolate Ratios

Antioxidant and Physical Characteristics of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Nanoencapsulation: Effect of Maltodextrin and Whey Protein Isolate Ratios

Introduction Indonesia is a country with various types of tuber, including potatoes, sweet potatoes, and yam, which play an essential role in the local dishes. In addition, a widely used tuber in the food sector with unique characteristics is purple yam (Dioscorea alata L.), also known as “uwi ungu.” Several studies have shown that it […]

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31 Dec Volume 11, Number 3 | Comments Off on Training of a Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic.

Training of a Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic.

Training of a Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic.

Introduction Sensory evaluation is a practice that has been used since ancient times whose purpose has been the acceptance or rejection of food products, it has allowed the development of knowledge of the perception of the sense organs and different sensory techniques.1 organs and different sensory techniques.1 Sensory analysis is a science used to evaluate, […]

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31 Dec Volume 11, Number 3 | Comments Off on Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin

Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin

Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin

Introduction Ice cream is included in frozen food products made from milk, which is very popular with various groups, from children to adults. The process of making ice cream is done by freezing the pasteurized mixture while stirring it for air penetration and ensuring a uniform consistency .1 As the primary sources of probiotics and […]

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31 Dec Volume 11, Number 3 | Comments Off on Countdown to the 2030 Global Goals: A Bibliometric Analysis of Research Trends on SDG 2 – Zero Hunger

Countdown to the 2030 Global Goals: A Bibliometric Analysis of Research Trends on SDG 2 – Zero Hunger

Countdown to the 2030 Global Goals: A Bibliometric Analysis of Research Trends on SDG 2 – Zero Hunger

Introduction With only 7 years remaining until the attainment of the seventeen United Nations (UN) Sustainable development goals (SDGs), the preliminary report of the UN General Assembly Economic and Social Council revealed that only 12% of 140 SDG targets are assessed to be on track, about 50% are off track, while 30% are either static […]

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31 Dec Volume 11, Number 3 | Comments Off on Impact of Socioeconomic and Demographic Factors on the Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru

Impact of Socioeconomic and Demographic Factors on the Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru

Impact of Socioeconomic and Demographic Factors on the Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru

Introduction In 2021 the world goat milk production was around 20.72 million of tons, India (6.07), Bangladesh (2.67), Sudan (1.16), Pakistan (0.99), France (0.77), while the production in Peru was 0.0241. Piura region demonstrating exceptional proficiency in goat husbandry, thereby yielding the highest production of goat cheese within the country2, as well as the production […]

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31 Dec Volume 11, Number 3 | Comments Off on Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin

Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin

Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin

Introduction The success of edible film manufacturing as packaging is determined by the proper biopolymer used, the type and concentration of plasticizer added, and the solvent used 1. Much emphasis has been given to the production of edible film based on fruit by-products such as peel. Fruit peel contains pectin, a polysaccharide that contains D-galacturonic […]

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31 Dec Volume 11, Number 3 | Comments Off on Physicochemical Characterization and Functional Properties of Fruit Dietary Fibers

Physicochemical Characterization and Functional Properties of Fruit Dietary Fibers

Physicochemical Characterization and Functional Properties  of Fruit Dietary Fibers

Introduction Fruits, particularly edible fruits, have been propagated by both humans and animals in a symbiotic relationship. Fruit consumption has considerably become an unavoidable part of the complete meal as fruits are loaded with copious proportions of vitamins, minerals, protein, carbohydrate and dietary fiber (DF).1 The consumption of native seasonal fruits has a positive association, […]

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31 Dec Volume 11, Number 3 | Comments Off on Antibacterial Efficacy of Essential Oils from Four Spices against Salmonella typhimurium: Mathematical Modelling and Application in Enhancing Salad Cream Safety

Antibacterial Efficacy of Essential Oils from Four Spices against Salmonella typhimurium: Mathematical Modelling and Application in Enhancing Salad Cream Safety

Antibacterial Efficacy of Essential Oils from Four Spices against Salmonella typhimurium: Mathematical Modelling and Application in Enhancing Salad Cream Safety

Introduction The rise in consumer demand for convenient, ready-to-eat, and health-conscious food options has led to an increase in the consumption of fresh foods like salads, seafood, meat, and horticultural products.1 Salads have gained substantial popularity among health-conscious individuals in contemporary times. These wholesome food preparations are deemed essential, accompanied by salad dressings, which play […]

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31 Dec Volume 11, Number 3 | Comments Off on Dietary Patterns and Common Diseases in Chinese Elderly: Exploring Associations and Providing Guidance for Personalized Interventions

Dietary Patterns and Common Diseases in Chinese Elderly: Exploring Associations and Providing Guidance for Personalized Interventions

Dietary Patterns and Common Diseases in Chinese Elderly: Exploring Associations and Providing Guidance for Personalized Interventions

Introduction According to World Population Prospects, the global aging rate will reach nearly 16% in 2050.1. Current evidence suggests that the Chinese population aged 60 and above has reached 260 million, accounting for 18.7% of the total population 2. It is expected that by 2050, the elderly population in China will account for 26.9% of […]

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31 Dec Volume 11, Number 3 | Comments Off on The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats

The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats

The Biological, Biochemical, and Immunological Impact of Broccoli and Green Pea Sprouts on Acrylamide Intoxicated Rats

Introduction As a commodity chemical, acrylamide has numerous laboratory and industrial applications. After being cooked at high temperatures, many starchy foods naturally produce acrylamide through chemical reactions. Potato chips, French fries, grains (including breakfast cereals, toast, and cookies), coffee, and foods produced from grains are a few examples of foods with higher levels of acrylamide […]

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31 Dec Volume 11, Number 3 | Comments Off on Investigating the Behaviour and Practices of Household Food Waste Disposal of Consumers in the KwaDukuza Municipality, South Africa

Investigating the Behaviour and Practices of Household Food Waste Disposal of Consumers in the KwaDukuza Municipality, South Africa

Investigating the Behaviour and Practices of Household Food Waste Disposal of Consumers in the KwaDukuza Municipality, South Africa

Introduction Food waste is connected to three of the world’s most pressing issues—food insecurity, greenhouse gas emissions from the food supply chain, and proper waste disposal.1 There are around 868 million malnourished people and approximately two billion individuals suffering from the adverse health effects of micronutrient deficiencies, posing a threat to the world’s food security.2 […]

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31 Dec Volume 11, Number 3 | Comments Off on Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract

Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract

Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract

Introduction Underused/underutilized crops, also known as an orphan, neglected, or little used crops, are generally wild or semi-domesticated crops that have adapted to their local surroundings 1. They have high nutritional content and are an excellent source of macro and micronutrients. Jack bean, winged bean, faba bean, cumina groundnut, horse gram, moth bean, adzuki beans, […]

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31 Dec Volume 11, Number 3 | Comments Off on IoT implemented Osmotic Dehydrator

IoT implemented Osmotic Dehydrator

IoT implemented Osmotic Dehydrator

Introduction Extending the shelf life of foods such as fruits and vegetables is one of the main objectives of the food industry and dehydration is one of the most effective methods, since it allows slowing the growth of microorganisms and their deterioration by eliminating free water from the food. Drying is the most widely used […]

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31 Dec Volume 11, Number 3 | Comments Off on Characterization of Phytoconstituents, Total Flavonoids and Anti-Oxidant Activity of Aegle marmelos Correa

Characterization of Phytoconstituents, Total Flavonoids and Anti-Oxidant Activity of Aegle marmelos Correa

Characterization of Phytoconstituents, Total Flavonoids and Anti-Oxidant Activity of Aegle marmelos Correa

Introduction In India, the genus Aegle marmelos Correa. is generally known as the Bael tree. It is a medium-sized deciduous plant endemic to India and Southeast Asia that reaches a height of roughly 18 metres. It is found all over India, including the Himalayas and the South Indian plateau. It has globose fruits that have […]

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