Volume 5, Number 2
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 [...]
