Volume 6, Number 1
Nutritional Status of Elderly in the Old Age Homes: A Study in Pune City
Introduction Health and well being depend of any individual on [...]
HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate
Introduction Nutritional factors are widely considered to be critical for [...]
Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips
Introduction Frying is a cooking method that creates unique textures [...]
Hydroxypropyl methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-free Protein Rich Bread
Introduction Bakery goods, especially bread, form a significant part of [...]
Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk
Introduction Milk is one of the most commonly consumed food [...]
Drying Kinetics and Activation Energy of Asparagus Root (Asparagus racemosus Wild.) for Different Methods of Drying
Introduction Asparagus (Asparagus racemosus L.) growing in the Mediterranean region [...]
Effect of Location on Physico-Chemical, Cooking and Antioxidant Properties of Variously-Treated and Milled Indian Rice Cultivars
Introduction Rice (Oryza sativa L.) is a major source of [...]
Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties
Introduction Fenugreek (Trigonella foenum-graecum), a leguminosae family member, originally belongs [...]
Fortification of Wheat Flour with Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles
Introduction Ragi (Eleusine coracana), commonly known as finger millet, is [...]
Proximate composition, Total Amino Acids and Essential Mineral Elements of Some Cyprinid fishes of Manipur, India
Introduction Fish is considered to be an excellent source of [...]
Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles
Introduction Oat (Avena sativa L.) is unique among the cereals [...]
Development and Sensory Evaluation of Ragi-Wheat Composite Cake
Introduction Finger millet is commonly known as Ragi (Eleusine coracana) [...]
Microbial, Chemical and Sensorial Quality of Chilled Marinated Green Mussel Perna Viridis, (Linnaeus, 1758)
Introduction Green mussel (Perna viridis) is a bivalve that belongs [...]
Nutritional Status Improvement in Malnourished Rat (Rattus norvegicus) after Seluang Fish (Rasbora spp.) Treatment
Introduction Malnutrition is an imbalance of nutritional and energy supplies [...]
Impact of Dietary Pattern on Glycemic Level Among Type 2 Diabetic Patients
Introduction Diet is the corner-stone in the management of diabetes [...]
Quality Characteristics of Cookies Produced from Sweet Potato and Wheat Flour Blend Fortified with Brewer’s Spent Grain Flour
Introduction Cookies have been defined as snacks that are produced [...]
Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on the Meat Total Bacteria
Introduction Meat is a perishable food and one of factors [...]
Lowering Effect of Selenium and Yogurt on Nuts Contaminated With Aflatoxins Induced Hepatotoxicity in Rats
Introduction Nuts are rich in an unsaturated fatty acids and [...]
Tempe Nuggets Provision Improves Energy Adequacy and Protein Intake in Underweight Underfive Children
Introduction Children under-five are the most vurnerable group as they [...]
Measurement Needs of Food Security during Flood Disaster in Bera, Pahang
Introduction Permanent changes to the natural environment, significant physical damaged [...]
Effectiveness of Lifestyle Modification Counseling on Glycemic Control in Type 2 Diabetes Mellitus Patients
Introduction Type 2 diabetes mellitus is a complex and multifactorial [...]
Committed to Weight Loss: an IPA Analysis Into the Experiences of Individuals Who Lost Weight Through Nutritional Intervention
Introduction Overweight and obesity Overweight and obesity are a significant [...]
Quantitative Microbiological Risk Assessment of Two Street Foods Sold in a Kenyan Town with Regard to Salmonella Contamination
Introduction The business of street food selling is an age-old [...]
Antioxidant Activity of Different Forms of Green Tea: Loose Leaf, Bagged and Matcha
Introduction Green tea is obtained from the dried leaves of [...]
Antioxidative Properties and Cytotoxic Activity Against Colon Cancer Cell WiDr of Rhizopus Oryzae and Rhizopus Oligosporus-Fermented Black Rice Bran Extract
Introduction Free radicals and Reactive Oxygen Species (ROS) has already [...]
Changes in Phytochemical Content During Different Growth Stages in Tubers of Five Varieties of Potato (Solanum Tuberosum L.)
Introduction Potato (Solanum tuberosum L.) is a very important food [...]
Review on Potential Vitamin D Mechanism with Type 2 Diabetes Mellitus Pathophysiology in Malaysia
Introduction Historically, vitamin D is a “sunshine” antioxidant that effectively [...]
