Volume 10, Number 3
Nutritional Composition and Antinutrient to Mineral Molar Ratios of Selected Improved Common Beans Grown in Kenya
Introduction Common beans (Phaseolus vulgaris L.) are considered an affordable [...]
The Effectiveness of Implementation of Healthy Living Community Movement in Overcoming Metabolic Syndrome among Female Workers in East Kalimantan, Indonesia
Introduction The metabolic syndrome is a combination of metabolic risk [...]
Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts
Introduction The thorny wild blackberry (Rubus fruticosus) has a short [...]
Nutraceutical Prospects and Antioxidant Activity of White and Red Water Lily Stem Available in Bangladesh
Introduction Malnutrition and nutritional problems are current issues of grave [...]
Formula Optimization and Physicochemical Characterization of Tempe Drink Powder
Introduction Tempe is one of the Indonesian food products that [...]
Consumption of Cruciferous Foods, Ingestion of Glucosinolates and Goiter in a Region of Eastern Algeria
Introduction Endemic goiter in Algeria is a significant health problem. [...]
Low 25 Hydroxyvitamin D and High Leptin Level as Risk Factors of Metabolic Syndrome in Obese Women
Introduction Obesity caused various health problems in women, such as [...]
Optimization of Vitamin E Extraction from Rice Bran Oil Deodorizer Distillate using Response Surface Methodology
Introduction RBODD is a low-priced secondary product of refinery rice [...]
Effect of Storage Condition on Retention of Vitamins in Selected Commercial Fortified Maize Flour in Kenya
Introduction Micronutrient deficiency is one of the main global health [...]
Effects of Walking Exercise Program Based on Duration on the Body Composition and Lipid Profile in Overweight and Obesity Female College Students
Introduction Being overweight can cause severe problems and they have [...]
Assessment of Food and Nutrition Insecurity Using Food Consumption Data in Central Sudan
Introduction Many definitions that reflect/ describe the main concepts of [...]
Nutrition Education Intervention to Promote Nutrition Knowledge in Preschool Children at District of Leiria, Portugal
Introduction It is in childhood that children begin to acquire [...]
Advances in Nutrigenomics and Applications in Public Health: A Recent Update
Introduction The recent emergence of the Omics era has resulted [...]
Self-Reported Dietary Habits and Intensity of Negative Emotions: From a Population of Moroccan University Students.
Introduction Emotional disorders are an ever-increasing problem in our society, [...]
Determinants of Healthy Food Consumption and the Effect of Saudi Food Related Policies on the Adult Saudi Population, a National Descriptive Assessment 2019
Introduction The global and Middle East nutritional transition, including the [...]
Inhibition of Colon Cancer Cells via Apoptosis Pathway by Ethanolic Extract of Andaliman (Zanthoxylum acanthopodium DC.) Fruits
Introduction Andaliman (Zanthoxylum acanthopodium DC.) has been used as a [...]
The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker
Introduction Sweet potatoes are widely grown for their nutritive and [...]
Adherence and Barriers to Medical Nutrition Therapy and the Effect on Glycemic Control among Individuals with Type 2 Diabetes in India
Introduction Diabetes Mellitus (DM) has tripled in number over the [...]
Effects of Physicochemical Characteristics and Storage Stability of Porcine Albumin Protein Hydrolysates in Pork Sausage
Introduction Animal blood accounts for up to 4% of the [...]
Development of Powdered Mixed Green Tea and Okra Beverage Product by Spray Drying
Introduction Tea, such as green tea, is a preferred herbal [...]
Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour
Introduction Millets originated primarily in South-East Asia, Eurasia, and East [...]
Black Rice Extract Induced Apoptosis and Cell Cycle Arrest on Human Cancer Cell Lines
Introduction The International Agency for Research on Cancer, reported a [...]
Knowledge, Attitude and Involvement of First-Time Fathers in Infant and Young Child Feeding and Care Practices
Introduction The foundations for optimum growth and development across the [...]
Nutrition, Weight Gain, and Length of Stay of the NICU Infants Who Were not Placed in their Mothers’ Arms
Introduction The neonatal period covers the first 28 days of [...]
Inhibition of Pathogenic Microbes by the Lactic Acid Bacteria Limosilactobacillus fermentum Strain LAB-1 and Levilactobacillus brevis Strain LAB-5 Isolated from the Dairy Beverage Borhani
Introduction Inhibition of pathogenic bacteria by the microbes that naturally [...]
Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee
Introduction Currently, coffee has been one of the most notable [...]
Nutritional Behaviour of Adolescents and the Impact of COVID-19 on a Diet in Saudi Arabia
Introduction Over the past five decades, a dramatic transition has [...]
An Analysis of the Contributors and Factors Influencing Dietary Patterns among the Elderly Population
Introduction Dietary habits have shifted dramatically over the last few [...]
Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review
Introduction Since the beginning of human history, people have relied [...]
A Review on the Application of Nanotechnology in Food Industries
Introduction A nanoparticle is a tiny particle which ranges between [...]
Bacillus Coagulans and its Spore as Potential Probiotics In the Production of Novel Shelf- Stable Foods
Introduction Novel foods enriched with probiotic organisms or their spores [...]
Studies on the Synergistic Interplay of Vitamin D and K for Improving Bone and Cardiovascular Health
Introduction As the human population is becoming more and more [...]
A Review on Antifungal Green Preservatives: An Aspect of Food Industry
Introduction A better yield, pathogen resistance and nutritive value of [...]
Why Fermented Foods are the Promising Food Trends in the Future ?
Fermentation is a biotechnological process that exploits microbial metabolism to [...]
