Nutrition & Food Science: Volume 46 Issue 4

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

Paula Correia, André Vítor, Marlene Tenreiro, Ana Cristina Correia, João Madanelo, Raquel Guiné

Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected…

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

Dipika Agrahar-Murugkar, Aiman Zaidi, Chetan Gupta

Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet…

Whole grain foods: is sensory liking related to knowledge, attitude, or intake?

Robin M. Magalis, Maria Giovanni, Kathryn Silliman

The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but…

Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats

Michel Cardoso de Angelis-Pereira, Maria de Fátima Piccolo Barcelos, Rafaela Corrêa Pereira, Juciane de Abreu Ribeiro Pereira, Raimundo Vicente de Sousa

Flours obtained from pulps and peels of unripe banana were evaluated regarding their chemical composition and glycemic responses in rats. Moreover, this study aims to propose a…

In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch

Marta Aurelia Horianski, Juan Manuel Peralta, Luis Alberto Brumovsky

The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting…

Retention of bioactive compounds in fresh fenugreek leaves during storage under modified atmosphere packaging

Gagandeep Kaur Sidhu, Preetinder Kaur, Manpreet Singh

Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly…

Impact of maternal weight on pregnancy outcomes: a systematic review

Jessica Ayensu, Reginald Adjetey Annan, Anthony Edusei, Eric Badu

The nutritional status of a woman before and during pregnancy is important for a healthy pregnancy outcome. The increasing prevalence of maternal overweight and obesity worldwide…

Quality assurance and halal control points for the food industry

An Nee Lau, Mohd Hafiz Jamaludin, Jan Mei Soon

The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the…

Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar

Gurnoor Kaur Lubana, Baljot Kaur Randhawa, Vijay Kumar Reddy Surasani, Ajeet Singh

This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets.

Various preparation conditions of tea infusion: a worldwide questionnaire

Maysoon AlHafez, Fadi Kheder, Malak AlJoubbeh

There are many variations of brewing techniques which can impact both flavor and chemistry of the brew significantly. Therefore, the purpose of this study was to understand and…

Effect of germination and dehulling on the nutritive value of soybean

Pallavi Joshi, Kanika Varma

Soybean has great nutritional potential. Its high protein content makes it an alternative protein source to milk in situations where milk cannot be used due to allergic reactions…

Formulation and nutritional evaluation of food products supplemented with niger seeds

Rohini Jain, Neerja Singla

Due to the high prevalence of malnutrition and iron-deficiency anaemia in children and women, the purpose of this paper is the development and nutritional evaluation of food…