Volume 7, Number 2
Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels Using Maceration and Ultrasonic Technique
Introduction India produces varied range of fruits and vegetables and [...]
Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener
Introduction Ice cream is one of the many other dairy [...]
Investigation of Infant Feeding Practice and Nutritional Status among Selected Tribal and Non-tribal Community in Bangladesh
Introduction Malnutrition is one of the major problems of many [...]
Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources
Introduction Knife-fish (Chitala sp) bone is a by product processing of [...]
Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties
Introduction Rice is a cereal crop that belongs to the [...]
Effect of Probiotic Fermented Milk (Kefir) on Some Blood Biochemical Parameters Among Newly Diagnosed Type 2 Diabetic Adult Males in Gaza Governorate
Introduction Kefir is a natural probiotic dairy product, produced by [...]
Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch
Introduction Proper nutrition is essential for good health and the [...]
The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer
Introduction Yoghurt is one of the fermented dairy products which [...]
Extraction, Purification, and Characterization of Lycopene from Jordanian Vine Tomato Cultivar, and Study of its Potential Natural Antioxidant Effect on Samen Baladi
Introduction Lycopene is one of the carotenoids that naturally occur [...]
In vivo anti-hypercholesterolemic effect of buttermilk, milk fat globule membrane and Enterococcus faecium FFNL-12
Introduction Cholesterol plays a vital role in human body as [...]
Development of Foxtail Millet and Flying Fish Flour-Based Cookies as Functional Food
Background Functional food has been an alternative for those who [...]
Impact of low 25-Hydroxyvitamin D on Handgrip Strength in adult Chinese population
Introduction Sarcopenia is considered a muscle attenuation syndrome with diminished [...]
Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour
Introduction Bread is a delicacy and a well acceptable conventional [...]
Revealing Antioxidant and Antidiabetic Potency of Melinjo (Gnetum Gnemon) Seed Protein Hydrolysate at Different Stages of Seed Maturation
Introduction Melinjo tree (Gnetum gnemon L.) is a family of [...]
Evaluation of Selected Novel Delicacies of Wild Plants Using Wistar Rats: An Insight into Nutritional Quality
Introduction Wild edible plants are botanical species that are neither [...]
Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method
Introduction The major cause of nutritional deficiencies is not low [...]
In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana and Red Guava Juices
Introduction High public awareness of benefit from functional food make [...]
Nutritional composition, sensory evaluation and Halal perspective African Catfish (Clarias gariepinus) fed with diets containing najasa (impurities)
Introduction African catfish (Clarias gariepinus), which in Malaysia locally known [...]
Development of sweet potato flour based high protein and low calorie gluten free cookies
Introduction Cookies are widely consumed because of longer shelf life [...]
Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature
Introduction Fish contributes approximately 16% of all animal protein and [...]
Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes
Introduction Porridge is primarily a cereal-based breakfast dish consumed by [...]
Luteolin in the Management of Type 2 Diabetes Mellitus
Introduction Diabetes is the oldest known metabolic disorder characterized by [...]
Phenolic Compound Profile and Functionality of Aqueous Overripe Tempe Extracts
Introduction Tempe is a fermented food originated from Indonesia and [...]
Stability of Fried Fish Crackers as Influenced by Packaging material and Storage Temperatures
Introduction Many manufactured snacks are low in protein, vitamins and [...]
Nutritional Analysis and Overall Diet Quality of Fresh and Processed (Sun-dried and Fermented) Puntius sophore
Introduction Fish are very highly nutritive food in the human [...]
Significance of Health Related Predictors of Diabetes in Pima Indians Women
Introduction Diabetes is a group of metabolic diseases that have [...]
The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat
Introduction Anthocyanin can be found in many types of flowers, [...]
Antioxidant Properties of Fresh and Frozen Peels of Citrus Species
Introduction Free radicals or reactive oxygen species (ROS) are the [...]
Listeria monocytogenes in Brazilian foods: occurrence, risks to human health and their prevention
Introduction The genus Listeria comprises several species of Gram positive [...]
Carotenoids: updates on legal statutory and competence for nutraceutical properties
Introduction The global rise in human health problems has always [...]
