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Green Energy Process “Ozonation” and Food Safety: A Comprehensive Review
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Introduction In food plants, antiseptics like solution of hypochlorite and quaternary ammonium molecules have been utilized to eliminate contaminating bacteria, especially those that cause foodborne illnesses. Because of possible health risks, several sanitizers (e.g., formaldehyde) have been restricted or prohibited. However, due to rising disease epidemics and the advent of novel food-borne pathogens, the demand […]
Biochemical Indices and Consumption Pattern of Traditional Alcoholic Beverages by Tribal Communities of North-East India: A Review
Introduction North-Eastern (NE) states of India (Fig. 1) occupy 8% of the total geographical area of the country and are inhabited by 3.76% of the population.1 The region is culturally diverse and inhabited by more than 200 tribes out of total 635 tribal groups recorded in India.1 Most of the tribes have their distinct languages, […]
Oral Carbohydrate Administration was Suitable for Cesarean Section–A Systematic Review and Meta-Analysis of Randomized Trials
Introduction Since the 1980s, clinical trials have been challenging the traditional practice of requiring all patients to have scheduled surgery from midnight. 1 During abdominal surgery, the Enhanced Recovery After Surgery (ERAS®) Society recommends using clear fluids for at least 2 hours and solid fluids for 6 hours. 2 The rationale for preoperative oral carbohydrate […]
Dr. Angelo Maria Giuffrè
Angelo Maria Giuffrè is currently an Associate Professor at University “Mediterranea” of Reggio Calabria, Department AG.R.A.R.I.A. (AGricoltura, Risorse forestali, Ambiente, Risorse zootecniche, Ingegneria agraria, Alimenti), Reggio Calabria, Italy. He is a graduate of the University of Reggio Calabria, Faculty of Agraria, Reggio Calabria, Italy, where he received his Ph.D. degree in Food Biotechnologies. Since 1992 […]
Reviewers-2022
A review is an integral part of maintaining the content quality of any journal. We recognize the selfless and diligent efforts of our reviewers in the quality refinement of the journal’s content. Reviewers for Previous Issues Reviewers (2013) Reviewers (2014) Reviewers (2015) Reviewers (2016) Reviewers (2017) Reviewers (2018) Reviewers (2019) Reviewers (2020) Reviewers (2021) Reviewers (2022) Reviewers […]
Strengthening Food Security Reduces the Anemic Status of Pregnant Women in the Coastal Area of Central Tapanuli
Introduction The World Health Organisation (WHO) notes that by practising exclusive breastfeeding (ASI) for babies, it can reduce the number of child morbidity and mortality, due to diseases that are common in children, such as diarrhoea or pneumonia, and that breastfeeding helps patients recover faster during illness 1. Failure to breastfeed is also caused by […]
Study on Tea Consumption Behavior during the Covid-19 Pandemic and the Analysis of the Antioxidant Activity and Bioactive Compounds of Flavoring Ingredients of Tea
Introduction Tea is one of the most consumed non-alcoholic beverages and two-thirds of the world’s population drinks tea every morning.1 The active ingredient in tea, especially black and green tea, is catechin, which can act as a powerful antioxidant that prevents toxic effects and diseases in the body2,3 and play a crucial role in most […]
Glycaemic Indices of the Traditional Sago-based Snack and Staple Food in Sarawak, Malaysia
Introduction Globally, the incidence of Type 2 diabetes mellitus (T2DM) continued to be on the rise. In Malaysia alone, the National Health and Morbidity Survey (NHMS) 2019 revealed that the prevalence rate of T2DM among Malaysian adults has grown from 13.4% in 2015, to 18.3% in 2019 1. Additionally, of the nearly 1.7 million patients […]
A Rapid Study for Proximal Composition and Sensory Evaluation of Eisenia Foetida Earthworm Meal as a Protein Source
Introduction In recent decades, the rapid rise in the global human population has generated an increase in nutritional demand, mainly for protein but also for new food sources in general. These new sources should be sustainable and promote a diet that is varied, balanced, complete, sufficient, and innocuous. They should also be culturally and socially […]
Effect of Propolis as a Preservative Applied to the Meat Hamburger of “Alpaca” (Vicugna Pacos), Huancavelica, Peru
Introduction The current tendency in the food industry is to make food of a high enough quality that consumers would buy it. This calls for the addition of goods that keep the food fresh for longer so that it may be marketed and consumed. Pasteurization, freezing, drying, and the use of chemical compounds are just […]
Ethanolic Extract of Black Rice ‘Sembada Hitam’ Bran Protects the Cytotoxic Effect of H2O2 on NIH3T3 Cells.
Introduction Exposure of endogenous stressors through mitochondrial metabolic processes and exogenous stressors such as nutrients, lifestyle, chemical reagents, UV light, air pollution, molecular radiation, and microbiome can cause oxidative stress1,2,3. An imbalance of oxidants and antioxidants that triggers excessive ROS (reactive oxygen species) production induces oxidative stress which leads to signaling disturbances and various biomolecules […]
Bioaccessibility of Antioxidant Capacity of Wedang Uwuh a Traditional Indonesian Beverage by In Vitro Gastrointestinal Digestion
Introduction Currently, herbal drinks are in great demand due to increased public awareness of a healthy lifestyle. Herbal beverages contain phytochemical compounds that are good for health. Phytochemical compounds such as phenolic compounds, phenolic acids, carotenoids and flavonoids are a good source of natural antioxidants.1 The natural antioxidant compounds in foods can inhibit the oxidation […]
Polyphenol and Fatty Acid Content of Celtis tournefortii Lam and Prosopis farcta in Maznie Subdistrict, Kurdistan region of Iraq
Introduction Approximately 70-80% of the world’s population, primarily in developing countries, still relies primarily on medicinal plants as their major source of healthcare since they are more commonly accepted culturally.1 Phytochemicals are organic substances that are present in various plant sections.2 Crude extracts and dry powder samples from medicinal plants and their species have recently […]
Formulation of Fruit-Based Probiotic Drink from Snake Fruit (Salacca zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13″
Introduction Maintaining a healthy body relies primarily on consuming nutritious and functional foods. One of the functional foods shown to provide health benefits to the human body is probiotic products. A probiotic is a group of live microorganisms beneficial to the human body when consumed in sufficient quantities.1 They play a role in maintaining the […]
Study of the Physicochemical Characteristics of Different Strawberries Consumed in Morocco
Introduction The cultivation of strawberries in Morocco has grown remarkably over the last 20 years, with a cultivated area of 3,050 hectares and 180,378,742 plants of different varieties such as Sabrina, San Andreas, Fortuna, Festival, Camarosa, Splendor, among other things, during the 2016-2017 crop year. Between 1990 and 2010, this crop recorded significant growth at an annual rate of 15.5%, stimulated mainly by […]
The Impact of Formalin on Postharvest Quality, Shelf Life, and Nutritive Properties of Carrot, Papaya, Plum, Apple Plum, and Guava
Introduction As per the articles, news, and features published in various newspapers and other mass media in recent years, adulteration and contamination in foods have reached an extreme state in Bangladesh. A survey on food products marketed in Dhaka city conducted in 2004 by the Dhaka City Corporation reported that over 76% of food items […]
Nutritional Strategies for Treating Iron Malnutrition: Implications on Nutrikinetic Approaches
Introduction Iron is recognized as an essential micronutrient for almost all living organisms since ancient times. Iron as a micronutrient is considered to be a double-edged sword which, in limits help in oxygen transport, DNA synthesis, cellular regeneration, and respiration. But, is toxic in overload states causing oxidative stress and cellular damage.1 70% of iron […]
Effect of Protein Concentrates and Isolates on the Rheological, Structural, Thermal and Sensory Properties of Ice Cream
Introduction One of the most popular dairy dessert products in the world is ice cream. Therefore, researchers over the years1 have proposed new technological methods for its manufacture and various recipes both to meet consumer requirements and to reduce production costs. Common ice cream formulations include dairy, sugar, stabilizers, emulsifiers, flavors, and colors. Ice cream […]
The Effect of Hot Water Extract of Pluchea indica Leaf Powder on the Physical, Chemical and Sensory Properties of Wet Noodles
Introduction Pluchea indica Less is an herb plant including Asteraceae family usually used by people as traditional medicine and food1,2. The potency of pluchea leaves is related to phytochemical compounds, such as tannins, flavonoids, polyphenols, essential oils, sterols, phenol hydroquinone, alkaloid, lignans and saponins2,3,4,5. Chan et al.1 also reported that Furthermore, pluchea leaves also contain […]
Ice Cream Consumption Preferences in Sullana, Peru
Introduction Ice cream is a frozen food product made from the mixing and processing of milk, sweeteners, flavorings, stabilizers, colorings and emulsifiers that incorporate air at the time of churning and have high energy values. Ice cream is one of the most consumed desserts worldwide, reaching a global value of 65.8 billion dollars in 2020, […]
Essential Amino Acids and Nutrients Found in Tender Bamboo Shoots and Products Available in Arunachal Pradesh, India
Introduction Bamboo – a giant grass belongs to the sub-family bambusoideae of poaceae family. In addition to more than 1500 traditional and scientific applications, its young succulent shoots are an important delicacy for many ethnic and continental cuisines. In Northeast India, tender bamboo shoots in fresh, fermented, and roasted forms are consumed in large quantities […]
Physicochemical Properties, Phenolic, Flavonoid Contents and Antioxidant Potential of Stingless Bee (Heterotrigona Itama) Honey from Thailand
Introduction Honey is a naturally occurring sweet substance produced by honeybees of the genus Apis (subfamily Apinae), primarily from the nectar of plants or from the secretions of living parts of plants 1. Another group of bees, which also produce honey, is well diversified and distributed in tropical and subtropical regions. This group of bees […]
Effect of Adding Propolis on Quality Standards of Raw Milk and Yoghurt
Introduction Propolis contains a significant concentration of physiologically active ingredients that have potent antioxidant effects.1 Many chemicals are known to be involved in propolis antioxidant properties, including kaempferol and phenethyl caffeate, as well as flavonoids and phenolic compounds.2 Propolis antioxidant activities may be connected to flavonoids and phenolic compounds.3 Propolis flavonoids and phenolic compounds have […]
Covid-19 Era in the Coastal Areas: The Cookies Formulation Gonad of Diadema setosum and its Impacts on Malnutrition During Infection
Introduction Typhoid fever due to infection with Salmonella typhi bacteria is still high in low-income countries, especially in coastal areas.1,2 The impact of Salmonella typhi in the COVID-19 Era has the potential to increase cases of malnutrition in children in low-income and middle-income countries.3,4 Decline in income and reduced access to appropriate nutritional foods, as […]
Effect of Health-Related Behavior and Nutrition Intake on the Blood Lipids Levels
Introduction According to the World Health Organization (WHO), ischemic heart disease, known as one of the cardiovascular diseases, is the most common cause of death worldwide, followed by stroke. In particular, global statistics show an unprecedented increase in the number of people who died of ischemic heart disease in the past 20 years, and this […]
Extraction of Faloak Stem Bark (Sterculia quadrifida R. Br) using Microwave-Assisted Extraction Method and LC-HRMS Profiling of the Extract
Introduction The discoveries of crude drugs are sometimes based on the alternative medicine developed by indigenous people. Faloak is a stem bark from the faloak tree (Sterculia quadrifida R.Br) used by people in East Nusa Tenggara Indonesia, as traditional medicine (Figure 1). Locals people believe faloak stems bark (FSB) can cure liver dysfunction, cancer, […]
Prenatal Developmental Oral Toxicity Evaluation of Defatted Fenugreek Seed Flakes (FenuflakesTM) in Laboratory Rats
Introduction Herbal medicines have been used for the past several decades for nutrition, food, and medicinal uses in animals and humans. With the growing usage of natural products 1, safety is a significant issue for regulatory authorities worldwide. 2 A large body of scientific literature and regulatory authorities worldwide highlighted the importance of standardized nutritional content […]
Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction Using Coated Crude Papain
Introduction Virgin coconut oil (VCO) is a pure coconut oil product that is often made from coconuts without heating and with or without the aid of chemicals. It is colourless, liquid, and has a fresh coconut scent.1,2 According to Narayanankutty3, VCO products are widely used in the food industry, including as a frying medium, since […]
Using Sweet Lupine powder as a healthy supplement for the Production of Functional Chicken Burger in Jordan
Introduction Chicken meat, which is classified as white meat, is differentiated by its lower iron level than lamb and beat meats, which have around three times the iron content of the former. Although not all meat is considered nutritious, white chicken meat is, and it is also more affordable. Because it is low in saturated […]
Nutritional and Functional Quality of Mustard and Coriander Greens at Different Phases of Development
Introduction Micronutrient malnutrition, often known as hidden hunger, hinders growth, weakens the immune system, diminishes productivity, increases the risk of mortality, causes a number of pregnancy issues, including blindness and goitre, and lowers working capacity. The main causes of micronutrient deficiencies are a lack of dietary variety (i.e., monotonous diets), low mineral bioavailability, the prevalence […]
Eating Habits and Diet Diversity of Saudi Arabia Residents during the COVID-19 Locked-down
Introduction COVID-19 pandemic has had a negative impact on overall health and well-being. Governments have taken several preventive actions to contain the COVID-19 pandemic (such as social distancing, lockdowns, and border restrictions). Therefore, many lifestyle habits may have been affected by these preventive measures, including weight gain and physical inactivity 1. Foods contain essential nutrients […]
Sappan Heartwood (Caesalpinia sappan L.) Extract as a Natural Antimicrobial Used in Beetroot Juice by Accelerated Solvent Extraction
Introduction Sappan heartwood is used in folk medicine in China and alternative medicine in India. Sappan heartwood is used in Thailand as a food coloring, dye, and cosmetic ingredient.1 It is also used in the treatment of tuberculosis, diarrhea, dysentery skin diseases, and anemia, among other things, in folk medicine.2 Many important flavonoids and phenolic […]
Method Optimization for Quantification of GABA and Isoflavone Aglycones in Germinated Soybean
Introduction Soybean, commonly known as Glycine max (L.) Merrill, provides all essential amino acids and high-quality protein, compared to other plant-based protein.1 Research on the quality of soy protein shows that it resembles egg protein.2 Hoffman and Falvo (2004) claimed that soy protein was equivalent to animal protein on the PDCAAS scale with highest attainable […]
Quality of White-Brined Nabulsi Cheese Made with Different Proportions of Sheep’s and Cows’ Milk
Introduction White brined cheese is one of the main types of cheese consumed worldwide. Halloumi, Akkawi, Feta, and Nabulsi cheese (i.e., types of white brined cheese), are produced in different countries 1,2. Nabulsi is the most common type of white brined cheese produced in Jordan and many Middle Eastern countries 3. The market domination of […]
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