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Dangerously Sodium Overload or Mere Over-claiming Health Issue? A Case of Malaysia’s Tasty Snack Papadum
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Introduction Papadum or poppadom is a popular snack from the Indian subcontinent. The word ‘papadum’ is derived from the Sanskrit word ‘parpata’, which means flattened disc. Indian restaurants often serve papadum as an appetiser or a side dish with an array of chutney for dipping or even as a standalone snack. The disc-shaped, crispy thin, and […]
Isothiocyanates – A Review of their Health Benefits and Potential Food Applications
Introduction Isothiocyanates (ITCs) are the volatile phytochemicals that belong to the category of highly reactive organo-sulfur compounds and are identified as the main compounds responsible for the characteristic pungent aroma and bitter taste of the cruciferous vegetables e.g. broccoli, radish, watercress, cabbage, cauliflower and mustard.1 These are not present in the plants in their native […]
A Review of the Health Benefits of Tea: Implications of the Biochemical Properties of the Bioactive Constituents
Introduction Since ancient times, the human population has sought health-promoting and relief providing substances from nature. The medicinal herbs and plants used to prevent and cure diseases and infections have been known and documented by mankind since times immemorial. This age-old practice of using plant materials that are rich sources of phytonutrients and neutraceuticals as […]
Influence of Quality Characteristics and Intake of Acrylamide by Consumers of Roasted Coffee in Kenya: A Review
Introduction The production and consumption of coffee has been increasing over the last half a century 1. The current consumption patterns are attributable to increased disposable incomes among the middle class earners, improved coffee qualities, and decreasing retail prices1. Data from FAOSTAT indicates that more than 70 countries across the world are now producing the […]
Cold Plasma Treatment Concerning Quality and Safety of Food: A Review
Introduction In the current era, there have been major changes in the eating habits and diet patterns among consumers. Today’s consumers are comparably more aware of health and meeting their nutritional needs. Also, various international health organizations have stressed the proven benefits of a diet rich in fresh foods or with minimal alterations. As a […]
A Review of Food-Based Intervention Strategies for Improving Micronutrient Status and Health During Childhood
Introduction Micronutrients are vitamins and minerals, essential for a variety of biological functions in the body. Though, their daily dietary requirements are in very small amounts, deficiency in any one micronutrient can cause adverse effects on health such as susceptibility to infections and decreased work capacity. Childhood is marked with physical, mental and sexual development. […]
Prospects of Nanoproteomics for Plant-Based Foods
Plant-Based Food and Food Security Food contributes substantially to the physical wellbeing of mankind and plays a pivotal role in the global economy. Food choices from plants have dominated ever since we evolved, and plant-based foods and beverages have been a critical contributor to the health, life, and happiness of our society. However, our rapidly […]
Is Urinary Pyridinium Crosslinks Associated with Stunting in Stunting Children in Indonesia
Introduction Stunting is one of the major health problems in Indonesia and even in the world. The prevalence of stunting among children under five years of age in Indonesia are 36.8% in 20071, 35.6% in 20102, 37.2% in 20133 and 30.87% in 20184. A review study in 36 countries found that the prevalence of stunting […]
Qualitative Consumption of Processed Foods with Allura Red Additive in Mexican Primary School Children
Introduction World Health Organization (WHO) suggests that infants should achieve an adequate recommended daily intake (RDI) for full and optimal development, between 4-6 years 1,800 kcal/day (90 kcal/kg/day), 7-12 years: 2,000 kcal/day (70 kcal/kg weight/day), distributed 50-60% of carbohydrates, 30-35% lipids and 10-15% of high-quality proteins and 10-15 fiber gr, distributed proportionally in breakfast, lunch, […]
Synbiotic (L. plantarum Dad-13 and Fructo-oligosaccharide) Powder on Gut Microbiota (L. plantarum, Bifidobacterium and Enterobacteriaceae) on Stunting Children in Yogyakarta, Indonesia
Introduction Stunting is a form of chronic undernutrition which is height-for-age z-score below -2 standard deviations according to WHO Child Growth Standards median.1 That occurs during critical periods of growth and development in early life. Children with poor nutrient intake have a higher risk of becoming stunted.3 Nowadays, the concept of stunting has changed rapidly […]
Effect of Micronutrient Concentration on the Growth of Children in Central Highland of Ethiopia: Cluster Randomized Trial
Introduction The current magnitude of growth defect (stunting) among under-five age children is unacceptably high, mainly in Africa differently increased for more than three decades1. A child growth defect in Africa was unchanged and constantly high (33.5%) that is slightly higher than the South-East Asia region (32.8%) in 2019.2 However, the United Nations general assembly in May 2002 […]
Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed
Introduction The utilization of seaweed is not limited to a source of hydrocolloid compounds, it also produces a unique flavor. Components such as free amino acids, 5′-nucleotides, guanosine-5′-monophosphate (GMP), and inosine-5′-monophosphate (IMP) from seaweed synergize with each other which then produces the umami taste. Seaweed’s umami compounds have aroused the interest of researchers in recent years 1–4. The […]
Ozone as a Solution for Eliminating the Risk of Aflatoxins Detected in Some Meat Products
Introduction The safety of meat products is possibly threatened by the presence of chemical pollutants, such as mycotoxins, drugs, and pesticide residues. Mycotoxins are natural contaminants formed by definite species of fungi and their presence in food increases attention in terms of public health and food safety. The more common and the most harmful types […]
Evaluation of Proximate Composition, Vitamins, Amino Acids, Antioxidant Activities and Bioactive Compounds of Young Edible Bamboo (Phyllostachys Mannii Gamble)
Introduction With the steady growth in global populace together with declining food production, the world especially the developing countries are facing the problems of food security and malnutrition.1, 2 To combat these challenges, it is necessary to explore the possibilities of new food resources exclusively of plant origin which are nutritionally rich but remain neglected […]
Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method
Introduction Essential oils (EO) derived from plant species have been demonstrated to contain lipophilic substances with proven bioactivities such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, or antimutagenic activities and thus find a wide range of applications [1] [2]. Of which, the use as an antimicrobial agent in the food industry has been regarded as one notable application of […]
Responsive Prediction Model of Stunting in Toddlers in Indonesia
Introduction Stunting in infancy is the best indicator for measuring children’s welfare and reflects the existing social inequalities accurately. Stunting in toddler is a chronic nutritional problem, exacerbated with morbidity, infectious diseases, and environmental concern1,2. It is associated as weel with delays motor development and lower intelligence levels3. Furthermore, it leads to the depression of […]
Comparison of Bioelectrical Impedance Analysis and Skinfold Thickness to Determine Body Fat Percentage among Young Women
Introduction Body composition measurements are quantitative methods of nutritional assessment in humans. Understanding of body composition is also crucial for health professionals. Body composition analysis (BCA) provides an insight to nutritional status, functional capacity of the human being, in formulating nutritional management and for observing of therapeutic nutrition intervention1,2,3. The growing popularity of physical activity […]
Prevention of Higher Triglycerides, Malondialdehyde, and Fatty Liver Disease using the Ethanolic Extract of Sea Lettuce (Ulva Lactuca) in Male Wistar Rats (Rattus Norvegicus)
Introduction Sedentary lifestyle, as a practical diet and rich in calories causes excess body energy in the form of fat. Accumulation of fat in the body triggers various metabolic diseases such as obesity, diabetes mellitus, metabolic syndrome, and asymptomatic fatty liver. Fatty liver or Non-alcoholic fatty liver disease (NAFLD) is a condition of the accumulation […]
Development and Quality Evaluation of Noodles Supplemented with Germinated Horse Gram Flour
Introduction Horse gram (Macrotyloma uniflorum) is one of the underutilized legumes of the tropics. It has a significantly higher proportion of non-protein nitrogen than other legumes.1 Horse gram is extensively cultivated in the state of dry regions of South India in the state of Andhra Pradesh, Karnataka, and Tamil Nadu. Horse gram is a good […]
Determinants of Complementary Feeding Practices and Nutritional Status of Children 6 – 23 Months in Pastoralist Communities of Isiolo, Kenya
Introduction Adequate nutrition is vital to a child’s development, with the period from pregnancy to two years of age being the most critical basis for future optimal growth, health, and development.1 Current global public health recommendations on Infant and Young Child Feeding (IYCF) state that an infant should be exclusively breastfed for the first six […]
Development of Plant-Based Yoghurt Rich in Bioavailable Essential Nutrients and Bioactive Compounds from Ingredients Available in East Africa
Introduction Humans have consumed dairy products for centuries, and today, Eastern African countries still consume substantial amounts of dairy products1. They are considered as a good source of calcium, fats, carbohydrate, and proteins essential to human nutrition, and comparable balance is hard to find in others. This advantage is connected to a shortage of milk […]
Equivalence Test on the Protein Content and Quality of Transgenic and Non-Transgenic Soybean Flour
Introduction Soybean (Glycine max) has nutritional compounds such as carbohydrate (~30%),1 protein (~35%), edible oil (~20%), fibre, vitamins and minerals.2 Soybean is classified as legumes which known for the high-quality protein that is comparable to animal-based protein.3 In addition, soybean also contains isolflavones, which is a secondary metabolite compound with high antioxidant activity that can […]
The Developed Ready to Eat Meal affected to Blood Glucose and Insulin in Healthy Subjects: Glycemic Index Study
Introduction Changes in economic and social aspects, as well as advances in technology, medicine and public health, have led to lower birth and mortality rates with a longer average life span. As a result, Thailand has quickly become an aging society. The process of aging involves bodily changes as cell functions deteriorate. Aging populations are […]
Links Between Eating Habits, Cognitive Skills Associated with Learning to Read, and Academic Achievement in Moroccan School-Age Children
Introduction Dietary habits and nutrition are a priority in public health. Almost all dietary surveys aim at estimating average food and/or nutrient consumption in a population of people.1 Such estimates should look for the links between food consumption and the development of certain non-communicable diseases (cancer, diabetes, cardiovascular diseases…). Many other studies focused on the identification of […]
Investigation of the Effect of Technological Processing on the Quality of Goat’s Milk Cheese
Introduction Currently, the number of studies on the development of new types of soft and (included in this group according to the new classification) brine cheeses has increased due to the presence of a number of advantages over hard cheeses. The production of soft cheeses is more economical, since their production consumes 1.5 times less […]
Nutritionally Important Starch Fractions and Sensory Acceptability of Oats Incorporated Pongal – A Traditional Indian Food
Introduction Starch derived from cereal-based food products is the main source of energy for the majority of the world’s population. Based on their in vitro digestibility pattern, these starches are categorized into three fractions: rapidly digestible starch (RDS) which is digested within 20 minutes, slowly digestible starch (SDS) which is digested between 20-120 minutes, and […]
Detection of Genetically Modified Additives in Meat Products in Riyadh City
Introduction Soybean is a unique food crop that received significant attention and wide application in meat products in recent years due to its extraordinary functional and nutritional attributes. Due to high demands for nutritious and technically acceptable food ingredients to feed the increased global population, the production and utilization of genetically modified organisms (GMO) spread […]
The Hypocholesterolemic Effect of Analogue Rice with the Addition of Rice Bran
Introduction Rice bran is the outer layer of rice seed, representing 5.0-8.0% of the grain1, which is usually removed during de-husking and hulling process of paddy. The rice bran is a source of carbohydrate (34-62%), lipids (15-20%), protein (11-15%), dietary fiber (7-11%) and ash (7-10%)2. Rice bran is also a good source of essential fatty […]
Effect of Processing Treatments on the Nutritional, Anti-Nutritional, and Bioactive Composition of Blue Maize (Zea mays L.)
Introduction Maize or corn (Zea mays L.) is a leading crop of the world belonging to the family Poaceae. It is generally known as a staple food crop in various parts of the world as well as the third prominent crop of the world after rice and wheat 1. Due to its higher yield among […]
The Volatile Compounds and Aroma Profile of some Pigmented Rice Brans After Fermentation
Introduction Rice is one of major food in the world, and it has some varieties. Appearance-wise, there are pigmented and non-pigmented rice. The characteristics between pigmented and non-pigmented rice are differentiated by the bran. Pigmented rice contains anthocyanins in the aleurone (bran layers) as the pigment colorants, have functions as antioxidants and a higher nutritional […]
Spirulina (Arthrospira spp) as a Complementary COVID-19 Response Option: Early Evidence of Promise
Introduction COVID-19 continues to pose a threat to lives and livelihoods Coronavirus disease 2019 (COVID-19) is an infectious disease caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) virus. The COVID-19 pandemic has had profound adverse impacts across the world. As of 7 February 2022, 387 million confirmed cases have been recorded worldwide along […]
Assessment of Nutrients Associated with the Risk of Osteoporosis in Postmenopausal Women: A Case-Control Study
Introduction Osteoporosis is a health condition that weakens bones, making them fragile and more likely to break . Fractures caused by osteoporosis can lead to complications such as long-term disability, a reduced quality of life-related to health, and increased mortality. The majority of osteoporosis-related fractures occur in postmenopausal women2. Several studies have been conducted in Middle East […]
Postharvest Biopreservation of Fresh Blueberries by Propolis-Containing Edible Coatings Under Refrigerated Conditions
Introduction Blueberry belongs to the genus Vaccinium, family Ericaceae – a widely spread group of perennial plants with blue or purple edible fruits.1 Blueberries are commonly consumed fresh as a dessert fruit, in processed form (jam, puree, syrup, salads, yoghurts, smoothies and other beverages) or can be baked in a variety of pastries.2 Hailed as […]
The Heart Healthy U Study: Formative Research to Design a Multimedia Campaign for Young Adults
Introduction Cardiovascular disease (CVD) is the leading cause of death in the United States, affecting Black Americans disproportionately. Black Americans have a far higher mortality rate of CVD (205.3 per 100,000) than white Americans (168.7 per 100,000) 1. Furthermore, according to the Centers for Disease Control and Prevention, Black Americans develop cardiometabolic risk such as […]
Processing Technology, Chemical Composition, Microbial Quality and Health Benefits of Dried Fruits
Introduction Fresh fruits contain more than 80% moisture and are regarded as highly perishable food commodities. Fresh fruits deteriorate more rapidly, and it is projected that about 30% to 50% losses have been reported in fruits from the farm gate to the consumer’s level. These losses could cause high food insecurity in the world’s population. […]