Volume 6, Number 2
Effects of Processing (Germination and Popping) on the Nutritional and Anti-Nutritional Properties of Finger Millet (Eleusine Coracana)
Introduction Finger millet (Eleusine coracana L.) is also known as [...]
Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef
Introduction Drying is a unit operation whereby heat and mass [...]
Study of the National Cooked Smoked Meat Products While Tests with Laboratory Animals at the Pathology Models with the Purpose to Confirm the set of Biocorrective Features
Introduction Currently the world population is about 6 billion people. [...]
Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process
Introduction The common dry bean, Phaseolus vulgaris L., is a [...]
Microbiological Evaluation and Storage Stability of Snakehead Fish Extract (Channa striata) using Steaming Method
Introduction Snakehead fish (Channa striata) is the one of abundant [...]
Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya
Introduction Fermentation is among the oldest methods of food preservation.1 Traditional [...]
Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)
Introduction Fermented fish and fishery products find important place in [...]
Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk
Introduction Over the past decades, the health status of the [...]
Prevalence and Associated Factors of Hypertension among Adults in Rural Uttarakhand: A Community Based Cross Sectional Study
Introduction Hypertension is one of the most important causes of [...]
Changes of Complex Carbohydrates of White Jack Bean (Canavalia Ensiformis) During Autoclaving-Cooling Cycles
Introduction White jack bean (Canavalia ensiformis) is plant species in [...]
Plant Seed Proteins: Chemistry, Technology and Applications
Introduction Plants and their products have been used for their [...]
Ethanol Extracts of Coleus tuberosus Flesh and Peel as a Potential Source of Natural Antioxidant and Breast Cancer Prevention Agent
Introduction Breast cancer is the most common cancer and cause [...]
Perceived Barriers of Young Adults for Participation in Physical Activity
Introduction The rising epidemic of non-communicable diseases (NCDs) is a [...]
Smoothies: Exploring the Attitudes, Beliefs and Behaviours of Consumers and Non-Consumers
Introduction Poor dietary behaviours are the largest contributing factor to [...]
Fortification of Rice Grain with Gac Aril (Momordica Conchinchinensis) Using Vacuum Impregnation Technique
Introduction Increasing demand of healthy food products by consumers is [...]
Risk of Obesity Among Female School Teachers and its Associated Health Problems
Introduction Overweight and obesity is considered to be a major [...]
Inhibitory Potency of Indonesian Tamarillo (Solanum betaceum Cav) Crude Extract Against α-Glucosidase Enzyme Activity
Introduction Diabetes is one of the noncommunicable diseases with prevalence [...]
Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels
Introduction Banana (Musa sapientum) is globally cultivated and usually consumes [...]
Mahua: A boon for Pharmacy and Food Industry
Introduction Nature has blessed us extensively with the wide range [...]
Bitter Melon (Momordica Charantia L) Fruit Decreased Blood Glucose Level and Improved Lipid Profile of Streptozotocin Induced Hyperglycemia Rats
Introduction Momordica charantia, a member of Cucurbitae family,is also known [...]
Wholegrains in the Management of Diabetes
Introduction Obesity is found to be a significant risk factor [...]
An Assessment of Knowledge, Attitudes and Practices in Food Safety Among Food Handlers Engaged in Food Courts
Introduction It is the responsibility of everyone involved in food [...]
Caffeine Content and Perceived Sensory Characteristics of Pod Coffee: Effects on Mood and Cognitive Performance
Introduction Coffee is one of the most commonly consumed beverages [...]
Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”
Introduction Tsipouro is a strong traditional grape marc distillate produced [...]
Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials
Introduction Tempeh is a traditional Indonesian fermented soybean food that [...]
A Focus on Four Popular “Functional Foods” as Part of a Strategy to Combat Metabolic Disease Through the Increased Consumption of Fruits and Vegetables
Introduction Fruit and vegetable consumption is on the rise as [...]
An Evidence-Based Review of Dietary Supplements on Inflammatory Biomarkers in Obesity
Introduction Currently, obesity isa serious public health problem due to [...]
The Effects of Essential Oils and Organic Acids on Microbiological and Physicochemical Properties of Whole Shrimps at Refrigerated Storage
Introduction Fresh shrimp is a highly perishable seafood product and [...]
Dietary Changes and Food Preferences Experienced by Older Adult Cancer Patients and the Impact on Health Outcomes
Introduction Cancer is a disease of aging, the median age [...]
Review on Discovery and Development of Novel Phytochemicals Which can be Used in Functional Foods
Introduction Phytochemicals, commonly known as non-nutritive plant-based chemicals are ubiquitous [...]
