volume6number3
Nutrition Sensitive Annadata Kitchen Garden Model: Growth for Health and Wellbeing of Tribal poor – A Couple of Case Studies
Introduction Odisha is predominantly an agricultural state with a cultivated [...]
Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits
Introduction Buckwheat (Fagopyrum esculentum Moench), ahighly nutritious pseudo-cereal, is known for [...]
Effect of Lactic and Citric Acid Pretreatment on Quality Changes of Green Mussel (Perna Viridis) During Chilled Storage
Introduction Green mussel is a commercially significant shellfish in the [...]
Acceptance and Satisfaction on Thai Ethnic Foods Using the Protein-Free Starchy Products
Introduction High prevalences of Non-Communicable Diseases (NCDs) have been reported [...]
Development of High Protein Nutrition Bar Enriched with Spirulina plantensis for Undernourished Children
Introduction According to UNICEF 2016 data, 22.9% of the children [...]
Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour
Introduction Tempe is a fermented food by the Rhizopus sp. [...]
Study of Soup Mix Incorporated with Starch Extract from Mango “Mangifera indica” Seed Kernels
Introduction Among the important tropical fruits, Mango “Mangiferaindica” is the [...]
Comparative Study on Chemical Composition and Antioxidant Activity of Annonamuricata Plant Parts Cultivated in Covenant University, Ota, Ogun State, Nigeria
Introduction Plants are a rich bio resource of natural products [...]
Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends
Introduction Nowadays the demand for nutritionally rich products is increasing [...]
Infant and Young Child Feeding (IYCF) Practices, Household Food Security and Nutritional Status of Under-Five Children in Cox’s Bazar, Bangladesh.
Introduction Teknaf and Ukhiya are the two southern most Upazil [...]
Effect of Microcrystalline Cellulose on Physical Characteristics and Sensory Acceptance of Chocolate Flavored Milk
Introduction Varieties of essential nutrients including calcium, fatty acids, essential [...]
Inhibition of Enzymatic Browning by Onion (Allium Cepa L.): Investigation on Inhibitory Mechanism and Identification of Active Compounds
Introduction Browning or black-spot constitutes a post-harvest problem occurring in [...]
Development of Chia (Salvia Hispanica, L.) and Quinoa (Chenopodium Quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies
Introduction Elevated intake of high fat, energy-dense, low fiber foods [...]
Trans-Fats Declaration, Awareness and Consumption in Saudi Arabia
Introduction Trans fatty acids (TFA) are unsaturated fatty acids containing [...]
Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds
Introduction Legumes play a major role in the diet of [...]
Design and Validation of Short-Amplicon Length PCR Assay for the Detection of Porcine Gelatin in Commercial Candy and Marshmallow Products
Introduction Food authentication is one of the critical issues in [...]
The Efficacy of the Gluten-free Case in-free Diet for Moroccan Autistic Children
Introduction Autism Spectrum Disorder (ASD) affects cerebral functions.1 It’s a [...]
Effect of Fortification of De-oiled Bottle Gourd (Lagenaria siceraria) Seed on the Functional and Chemical Characteristics of the Biscuit: A Nutritional Assessment.
Introduction Since decades food security has been a highly focused [...]
Acceptability of a High Protein Snack Using Artificial Sweeteners for People Living with HIV with Oral Problems
Introduction Oral problems, one of the major symptoms commonly found [...]
Benefits of Community Gardening Activity in Obesity Intervention: Findings from F.E.A.T. Programme
Introduction Adult obesity and diabetes incidence were increased by 3.4% [...]
Proximate, Micronutrient Composition, Physical and Sensory Properties of Cookies Produced with Wheat, Sweet Detar and Moringa Leaf Flour Blends
Introduction Cookies are baked product that are increasingly becoming very [...]
Optimization and Characterization of Gluten-Free Formulation For the Development of Gluten Free Flatbread Using Underutilised Sources
Introduction Flatbread or chapatti is an universally accepted and important [...]
Studies on the Effect of Low Glycemic Index for Multi-Whole Grain Formulated Flour Samples in Type 2 Diabetic Patients
Introduction Seeds or grains of cereals are include at Poaceae [...]
Chemical evaluation of a nori-like product (geluring) made from the mixture of Gelidium sp. and Ulva lactuca seaweeds
Introduction One of the food products that can be developed [...]
Child Nutrition Programs in Kindergarten Schools Implemented by the Governmental Sector and Global Nutrition Consulting Companies: A Systematic Review
Introduction Global drivers have high impact on the need of [...]
Production, Utilization and Nutritional Benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review
Introduction Bread is a baked product of flour or meal [...]
Essential Oil Nanoemulsions and their Antimicrobial and Food Applications
Introduction Essential oils (EO) have received considerable awareness in the [...]
Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena Angustifolia Roxb.) Leaves’ Case
Introduction Chlorophyll, as a natural pigment, plays an important role [...]
Dietary and Lifestyle Risk Factors and Metabolic Syndrome: Literature Review
List of Abbreviations BMI Body Mass Index CVD Cardio Vascular [...]
Superfoods: Recent Data on their Role in the Prevention of Diseases
Introduction Conceptual Approach to Superfoods According to literature one of [...]
The Role of Flavonoids in the Effort to Prevent Obesity: Nutrition 4.0
Introduction Nowadays, obesity is a world-class nutritional problem, reporting that [...]
