Volume 7, Number 1 // Volume 7, Number 1
Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree
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Introduction Oysters (Crassostreairedalei) are edible bivalve mollusk usually found in all tropical region. Oysters are very popular food in many parts of the world including European countries, Australia, USA, and in South East Asian countries, such as the Philippines. They are usually sold as fresh in wet markets. It is also ideal for export to […]
Profile of Macro-Micro Mineral and Carotenoids in Pomacea Canaliculata
Introduction Pomacea canaliculata is easy to find in rice fields area or at the edge of the stagnant waters in Indonesia. Golden apple snail can cause damage up to 10-40% of the total rice field areas in Indonesia, such as in Java, Sumatra, Borneo, NTB, and Bali. Pests from the class of molluscs is potentially […]
Food Insecurity in Obese Adolescent Females in Tehran Schools: An Examination of Anthropometric and Socio-Economic Factors
Introduction According to current statistics, the prevalence of obesity (BMI > 2SD) in children is increasing. In Iran, which, like other developing countries, faces the phenomena of urbanization and industrialization, the prevalence of obesity and overweight is increasing. According to statistics, at least 10 per cent of the world’s children are overweight or obese.1 The […]
Waste Utilization of Amla Pomace and Germinated Finger Millets for Value Addition of Biscuits
Introduction Nowadays, there is a great need to reduce industrial pollution. Almost all countries are adopting this reality and trying to modifying their processes in order that the obtained residues may be recycled one.1 Most of the fruit is cultivated for table purpose but apportion of fruit harvested is being processed into numerous products like […]
Production and Evaluation of Tiger nut (Cyperus esculentus) Milk Flavoured with Moringa oleifera Leaf Extract
Introduction In recent years, increased awareness of the health and well being of people globally have necessitated the partial switch from animal-based food products to natural and health foods with nutrient balanced profile required for various metabolic, physiological and other functional demands(Panghal et al., 2009, Panghal et al., 2018) Plant foods are very essential to […]
Application of Chitosan Shells Meti (Batissa Violacea L. Von Lamarck, 1818) as Edible Film
Introduction Edible films are identified as a consumable thin layer placed above or in between food components. They are used as an alternative packing material which not pollute the environment because the sources are renewable (Bourtoom, 2007).1 Recently, edible films have been developed on various foodstuffs using chitosan as polymer (Azeredo, 2010).2 In food industry, […]
Energy and Nutrient intake and Dietary Diversity among Female Residential Students of Bangladesh
Introduction The students’ community at any campus forms a model average of the adult population as they are drawn from various regions of a country belonging to quite diverse geographical and socio-economic background. The majority of students experience significant transitions and challenges as they enter into a new life stage during their academic period in […]
Effect of Nisin on Microbial, Physical, and Sensory Qualities of Micro-filtered Coconut Water (Cocos nucifera L.) during Refrigerated Storage
Introduction Coconut water is clear liquid taken out from immature green coconuts (Cocos nucifera L.). It is a very popular drink, which is consumed worldwide as a refreshing drink due to its therapeutic and nutritional properties.1 It has also been used for the treatment of oral dehydration, diarrhoea, gastroenteritis, cholera, and other infectious diseases that […]
The Role of Glass Shapes on the Release of Dissolved CO2 in Effervescent Wine
Introduction Most of the scientific studies on the role of the glass during a tasting have been implemented over the past two decades. The role of the glass on the aromatic perception has resulted in numerous publications.1, 2, 3 Most authors have focused on the impact of the glass shapes to evaluate the perception of […]
α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morindacitrifolia L and Combination Effect with Acarbose
PPPIntroduction Nutraceutical beverages are made primarily from plant components, such as fruit, seeds, rhizomes and vegetables, as well as animal products such as milk and dairy-based and alcoholic drinks. The taste, aroma, and flavour of such beverages should be first accepted, and thereafter other beneficial aspects can be gained for health promotion and disease prevention.1 Currently, […]
Supplementation of seed dust of Vicia faba and sesame ameliorates high lipid diet-induced dyslipidemia in rats
Introduction Beans are the edible seed portion of family fabaceae of leguminous plants including various variety like Vicia, Vigna, Cicer, Lathyrus which are consumed by animals and human to meet ideal nutritional demand like high protein,1 dietary fiber,2 low fat, good source of vitamins and minerals3 and phytochemicals including total phenolics, total flavonoid, tannin, and […]
Evaluation of the contribution of cassava staple to the recommended dietary allowance of selected nutrients among the under five children in Mtwara rural district, Tanzania
Introduction Malnutrition is a serious issue not only for the reason that great numbers of inhabitants are affected, but also because it is a risk factor for numerous diseases. It is defined as a situation of nutrition in which a shortage or surplus (or imbalance) of energy, protein and other nutrients results in quantifiable undesirable […]
Antioxidant Activity and Resistant Starch Content of C. tuberosus on Different Cooking Method and Its Potential On Glucose Management in Diabetic Mice
Introduction Increasing the growing public awareness of the importance of healthy living, the claim against consumer foodstuffs also increasingly shifted. Food that is now starting to great demand not only that consumers have an excellent nutritional composition as well as the appearance and exciting flavours, but also must have specific physiological functions for the body. […]
Dietary Intake and Biochemical Indicators and their Association with Wound Healing Process among Adult Burned Patients in the Gaza Strip
Background Burned injury places a great socio- economic stress on patients, their families as well as health services.1Along with the financial burden imposed on patients, families, communities and the nation, it also leads to pain, emotional sufferings, infections, extensive damage to the skin, wound and scar contractures, amputations and death in some of the cases. […]
Microbiological Quality of ready-to-eat food from Dhaka, Bangladesh
Introduction Food-borne outbreaks cause wide range of illnesses from bacterial, viral, protozoal and chemical contamination of food.1 Most deaths in hospital are due to bacterial agents, however viruses cause half of the food bore diseases.2 Pathogens cause a large spectrum of these infections or intoxications, such as enteric complications, abdominal pain, fever, hemorrhagic colitis, bloodstream […]
Hydrogen Peroxide and Dicarbonyl Compounds Concentration in Honey Samples from Different Botanical Origins and Altitudes in the South of Saudi Arabia
Introduction Honey is a natural nutrient produced by honey bees from different sources including the nectar of the plants, secretions from different parts of the plants and from the secretions of plant insects. There are two types of honey depending on its source; nectar or blossom honey and honeydew honey. The nectar honey is produced […]
Impact of soaking and germination time on nutritional composition and antioxidant activity of Nigella sativa
Introduction Black cumin (Nigella sativa) also known as “Kalonji” in South Asian countries, is a good source of nutritionally essential components including proteins, carbohydrates, fatty acids and appreciable amount of minerals.1 It also contains variety of health beneficial ingredients, including thymoquinone, thymohydroquinone, dithymoquinone, p-cymene, carvacrol, thymol etc. which regards Nigella sativa seed as a valuable […]
A Comparative Assessment of the Quality of Minimally Processed Pineapples Sold in Wet Markets and Supermarkets of Mauritius
Introduction The tropical agro-climatic conditions of Mauritius make it very conducive for the production of a diverse range of fruits. One of the most economically important fruits is the pineapple, with an average annual production of 12,000 tonnes over an equivalent of 500 ha of land.1 Mauritian pineapples are mainly acquired from two cultivars: Queen […]
Conditions surrounding beverage consumption by the French
Introduction The consumption of beverages is often neglected in studies of food intake and nutrition. Is what is drunk less relevant than what is eaten? There have long been many studies of beverage consumption in the context of at-risk behaviour,1 age-related vulnerabilities24 and chronic diseases.4 In previous decades many studies were performed on food behaviour and dietary habits […]
Optimization of Process Parameters of Parboiled Black Rice Using Response Surface Methodology
Introduction In this modern era, black rice has a big potential to become functional food. This rice contains many phenolic compounds which are accumulated on the bran layer.1 Phenolic compounds are well known associated with their ability to lower the risk of diabetes, cancer and cardiovascular diseases.2 Despite the potency as a functional food, this […]
Beetroot Supplementation on Non-Alcoholic Fatty Liver Disease Patients
Introduction In recent years Non-Alcoholic fatty liver disease (NAFLD) has emerged as the most prevalent chronic liver disease in the developed and developing nations because of the global obesity epidemic.1 It has been estimated that NAFLD with epidemic obesity will become the major cause of liver-associated morbidity and mortality by 2030.2 The prevalence of NAFLD […]
Trends of Food Supply and Nutrient Intake in South Korea over the Past 30 Years
Introduction In the past when food was very scarce, securing sufficient food was a major issue not only for individuals but also for nations. However, these days we have both nutritional deficiencies and over nutritional problems. The balance of nutrition is emphasized to maintain good health and prevent disease. We should consider the intake of […]
Adolescents’ Use of the Nutrition Information Panel for Food Choice: A Content Validation of Focus Group Discussions
Introduction In recent years, there has been an increasing interest in the use of qualitative research methods in healthcare-related studies, as evidenced by the growing number of published papers in the literature. Qualitative research investigates people’s experiences and the meanings they make of such experiences.1 In the context of healthcare, qualitative research enables researchers to […]
In Vitro Starch and Protein Digestibility of Disease Specific Nutrition Formulations
Introduction Nutrition is an integral part of health, both in preventing certain diseases or in treating them. Malnutrition is a condition defined as “a state of the body resulting from the lack of intake or uptake of nutrients that leads to altered body composition (decreased fat free mass) and body cell mass, leading to diminished physical […]
Fried Sunflower Oil Intake Affects Bone Quality, in Growing Rats
Introduction Dietary oxidized lipids, resulting from frying fats and oils, have been shown to induce negative biological effects.1, 2 Frying oil intensifies the oxidation rate and the unsaturated fatty acids content. During heating and frying the polyunsaturated fatty acids (PUFA) yield more free fatty acids and more polar compounds which alter the fatty acid composition […]
Childhood Obesity and the Basis for Child Nutrition Programmes in Kindergartens of Saudi Arabia: A Pilot Study
Introduction Childhood obesity has surfaced as a new challenge for healthcare providers and parents across the globe.1 According to the WHO, the prevalence of childhood obesity is increasing in Middle Eastern countries such as Egypt, Tunisia and Kuwait. Many studies have confirmed obesity in Saudi Arabian children, however, accurate statistics have yet to be gathered.2 […]
Relationship Between Clinical Indicators of Periodontal Disease and Serum Level of Vitamin D
Introduction Vitamin D is obtained through food and nutritional supplements or is synthesized in the skin from theUV-B radiated by sunshine. It is then transferred to the liver through the bloodstream, where it is hydroxylated by 25-hydroxylase to form 25(OH)D (calcidiol, calcifediol). As 25(OH)Disa fairly stable compound in the human body, it is commonly used […]
Hazelnuts as source of bioactive compounds and health value underestimated food
Introduction corylusavellana L., the European HN, is the second most popular nut worldwide just after almonds and production ranges from North Africa and Europe to the Asia Minor and Caucasus region. Countries around the Black Sea account for the majority of production in the world: Turkey (610,264 tons, average for the period 2009–2011), Azerbaijan (28,564 […]
A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria – A Systematic Review
Introduction Consumer interest in attaining wellness through diet has increased the demand for functional foods that deliver nutrition and modulate physiological functions in an advantageous way. Recent focus has been on foods that impact overall well-being and offer health benefits beyond just providing nutrients. The Food and Drug Administration (FDA) (2004) termed these as functional […]
Nutraceuticals: Health Benefits and Government Regulations
In 1989 Stephen DeFelice coined the term “nutraceuticals”, defining it as “food or part of a food that provides medical or health benefits, including the prevention and/or treatment of a disease”.1 Therefore, nutraceuticals are vegetable or animal food deriving molecules which help in the prevention and assist the treatment of human disease. Their effects on human […]
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