Volume 5, Number 2 // Volume 5, Number 2
Organo-leptic Evaluation of A Product Incorporating Treated Fenugreek (Trigonella Foenum Graecum) Flour -Diabetes Case Control Study
.gif&w=556&h=133&zc=1)
Introduction Inflammatory diseases of oral cavities and soft tissue changes are associated with diabetes mellitus.1 Taste disorder is a common observation in type 1 and type 2 diabetes . The threshold for bitter taste is reduced in these patients due to diabetic neuropathy. It is reported that more than 250 medications affect smell and taste sensation […]
Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage
Introduction Fruits and vegetables embrace an important status among the health foods as they provide significant amount of nutrients, especially vitamins, minerals, fiber sugars and antioxidants as well as it’s refreshing and thirst quenching behavior1. However, due to highly perishable nature and short shelf life of fruits and vegetables, immediate processing into preserved products becomes […]
A Comparative Study on the Nutritional Profile of Male and Female Sportspersons
Introduction The importance of proper nutrition and diet to the overall fitness and health of the individual throughout the life span is well recognized. Health and sports are closely related. Any dietary deficiency that adversely affects the health of the individual is likely to impair his or her physical performance capacity. Thus, nutrition and well […]
Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar
Introduction In recent years food industries are facing challenge of developing new products for healthy and quality of life. To obtain healthy diet, there is a need to find new plant sources with higher nutritive profile. Consumers are also now giving more importance to healthy and nutritious quality food. There are many value added products […]
Shelf-Life Studies on Osmo-Air Dried White Button Mushroom (Agaricus Bisporus L.)
Introduction Mushrooms are edible fungi of commercial importance and their cultivation and consumption has increased substantially due to their nutritional value, delicacy and flavor.1 White button mushroom (Agaricus bisporus L.) is the most widely cultivated species of edible mushrooms. It is a good source of high quality proteins, amino acids, vitamins (mainly vitamin C and […]
Growth Rate and Selenium Bioaccumulation in Pleurotus species Cultivated on Signal Grass, Urochloa decumbens (Stapf) R. D. Webster
Introduction Selenium is a trace element that is fundamental and essential for several metabolic pathways such as thyroid hormone metabolism, antioxidant defence system and immune function1. Selenium and its compounds are present in food in form of selenoamino acids, selenoproteins, selenide, selenite, and thus, exhibited significant biological activities through iodothyronine deiodinase, glutathione peroxidases, phospholipid hydroperoxide, […]
Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake
Introduction Different kinds of sweeteners such as natural and artificial ones have been used to make a cake with the reduced amount of sugar. Effect of Polyols and aspartame as the replacements for sucrose on a spongy cake’s properties showed that replacing sucrose with a Polyols can decrease the size, porosity and bulk density of […]
Food Safety Education Using Book Covers and Videos to Improve Street Food Safety Knowledge, Attitude, and Practice of Elementary School Students
Introduction In Indonesia, more school students are depending on street foods for their breakfast and meal as the number of housewives and mothers going to work has raised.1 In Asian countries, street food at one hand, plays an important role in the provision of daily food as it supplies 88% energy intake.2 On the other hand, street […]
Mode of Antimicrobial Action of Origanum Vulgare Essential Oil Against Clinical Pathogens
Introduction Overuse and abuse of antibiotics resulted in antibiotic resistance of many pathogens during the last decays1-3. As a result, to this growing resistance, many antibiotic agents has lost their efficacy with dramatic consequences in the treatment of infectious diseases. In the research for new alternative agents, phytochemicals and particularly essential oils (EOs) coming from […]
Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables During in Vitro Digestion
Introduction Many vegetables are categorized within the family Cruciferae. The most common cruciferous vegetables are watercress, Brussels sprouts, broccoli, cabbage, kai choi, kale, horseradish, radish and turnip. Recent scientific research has focused on health benefit effect of cruciferous vegetables due to their high content of beneficial substances, glucosinolates and their metabolites such as isothiocyanates (ITCs).1 About […]
Volatile Organic Compounds at Early Stages of Sourdough Preparation Via Static Headspace and GC/MS Analysis
Introduction Whole grain products are considered a key component of a healthy diet. Recommendations from the Nutritional Guideline for Filipinos advocate settling for healthy food choices.1 In addition, the U.S. Department of Agriculture prescribes at least three servings of whole grain foods should be consumed daily in replacement of refined grain foods.2 According to different […]
Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars
Introduction Potato is the 4th the major food crops after rice, wheat, and maize. It receives the special preference for consumption mainly because of potato’s richness in carbohydrates and necessary micronutrients that can cater total energy supply to the human body.1 Potatoes contain high levels of nutrition such as carbohydrate, fibers, Vitamin C, folic acid, […]
Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests
Introduction An adequate nutrition for older population is presently a major social challenge. Malnutrition can be tackled through the design of specific food, suitable to age and health requirements. However, to motivate regular food consumption, appropriate for nutritional requirements, also hedonic expectations of mature consumers should be satisfied.1,2 Thus, effectual novel-food development would integrate functional […]
Street Vended Foods: Potential for Improving Food and Nutrition Security or a Risk Factor for Foodborne Diseases in Developing Countries?
Introduction The street food trade is an ancient practice1 common in several countries, both developed and developing.2 These foods, which are normally ready-to-eat, are very popular among urban dwellers in developing countries because they are usually perceived to be inexpensive, convenient and attractive.3 They have enjoyed popularity in recent years due to industrialization which is […]
Methods of Assessment of Hydration Status and their Usefulness in Detecting Dehydration in the Elderly
Introduction Measuring hydration status is challenging due to complex dynamics associated with fluid regulation. Water balance is a continuous process of water losses from kidneys, lungs and skin and occasional uptake through oral intakes. Many assessment methods exist, and these were established for different purposes such as clinical, academic or industrial settings. There have been […]
Web of Science Coverage
Emerging Sources Citation Index (ESCI)
2023 Journal Impact Factor: 0.9
Scopus Journal Metrics
CiteScore 2024: 1.9
CiteScore Details
Phytonutrients: Their Role in Anti-Inflammatory,Anti-Cancer, and Other Health Benefits
This journal is a member of, and subscribes to the principles of, the Committee on Publication Ethics (COPE)
