The Use of Electrochemical Biosensors in Food Analysis
Introduction Food safety The issue of food safety has emerged [...]
Processing Methods and Bio-applications in Functional Food Production
In nowadays the manufacturing or processing of foods is of [...]
Organo-leptic Evaluation of A Product Incorporating Treated Fenugreek (Trigonella Foenum Graecum) Flour -Diabetes Case Control Study
Introduction Inflammatory diseases of oral cavities and soft tissue changes [...]
Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage
Introduction Fruits and vegetables embrace an important status among the [...]
A Comparative Study on the Nutritional Profile of Male and Female Sportspersons
Introduction The importance of proper nutrition and diet to the [...]
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 [...]
Shelf-Life Studies on Osmo-Air Dried White Button Mushroom (Agaricus Bisporus L.)
Introduction Mushrooms are edible fungi of commercial importance and their [...]
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 [...]
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 [...]
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 [...]
Mode of Antimicrobial Action of Origanum Vulgare Essential Oil Against Clinical Pathogens
Introduction Overuse and abuse of antibiotics resulted in antibiotic resistance [...]
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 [...]
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 [...]
Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars
Introduction Potato is the 4th the major food crops after [...]
Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests
Introduction An adequate nutrition for older population is presently a [...]
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 [...]
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 [...]
Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance
Introduction The chocolate industry in India is one of the [...]
Physicochemical and Nutritional Characterization of Jamun (Syzygium Cuminii)
Introduction Among several tropical fruits in India, Jamun (Syzygium cuminii), [...]
Changes in the shelf life parameters of dietary supplement during storage
Introduction Diabetes is a metabolic disorder characterized by hyperglycemia. Globally, [...]
An Investigation Into How Far Do Residents Adopt Measures to Reduce Microbial Hazards During Food Handling
Introduction Foods that are unsafe act as worldwide health dangers [...]
Survival of Listeria Monocytogenes in Tomato Juice at 5 and 30°C Storage
Introduction Fresh or minimally processed vegetables and fruits are an [...]
Antioxidative Properties of Mint (Mentha Spicata L.) and its Application in Biscuits
Introduction The role of antioxidants in today’s food systems is [...]
A Study on the Frequency of Food Consumption and Its Relationship to BMI in School Children and Adolescents in Abha City, KSA.
Introduction During adolescence, several physiological and social factors influence this [...]
A Review of Occurrence of Glycoalkaloids in Potato and Potato Products
Introduction Potato products such as Crisps and French fries are [...]
Sea Buckthorn (Hippophae Rhamnoides) Lipids and their Functionality on Health Aspects.
Introduction Hippophae rhamnoides, known as sea buckthorn (SB), belongs to [...]
A Review of Production, Post-harvest Handling and Marketing of Sweetpotatoes in Kenya and Uganda
Introduction Sweetpotato is a starchy tuberous crop from the family [...]
Assessment of Knowledge, Attitude and Practice of Adults in Jeddah About Food Interaction
Introduction Micronutrients deficiencies are still quite common globally, even in [...]
Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes
Introduction Celiac disease (CD), also called Gluten Enteropathy and Coeliac [...]
Cheese Whey Catalytic Conversion for Obtaining a Bioactive Hydrolysate With Reduced Antigenicity
Introduction Diary industry produces over 285 million tons of milk [...]
Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product
Introduction Probiotic is a quite new term which means “for [...]
Nuclear Magnetic Resonance Spectroscopy Applications In Foods
Introduction Nuclear Magnetic Resonance (NMR) spectroscopy is an analytical chemistry [...]
Determination of Α- and Β-Thujone in Wormwood and Sage Infusions of Greek Flora and Estimation of their Average Toxicity
Introduction Artemisia absinthium L., commonly known as wormwood, is a [...]
Bioavailability of Quercetin
Introduction Quercetin is a dietary flavonol found widely in fruits, [...]
Super foods and Super herbs: Antioxidant and Antifungal Activity
Introduction Nowadays more and more people are opening up to [...]
