Nutrition & Food Science: Volume 36 Issue 4


Table of contents

Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish

Folake Olukemi Samuel, Bolanle Omolara Otegbayo

The objective of this work is to prepare two complementary diets based on the enrichment of the traditional Ogi with soybeans and crayfish and comparatively evaluate the…


Potential of the internet to address topics of interest in nutrition

Marie Marquis, Caroline Dubeau

The purpose of this study is to examine the potential of the internet to address nutrition topics.


A study into the antimicrobial effects of cloves (Syzgium aromaticum) and cinnamon (Cinnamomum zeylanicum) using disc‐diffusion assay

Clem Maidment, Allan Dyson, Iain Haysom

This paper is aimed at food science or biology students planning a practical independent study into the antimicrobial properties of spices and academic staff wishing to develop a…


Mineral profile, anti‐nutrients and in vitro digestibility of biscuit prepared from blanched and malted pearl millet flour

G. Singh, S. Sehgal, A. Kawatra, Preeti

To develop the biscuit from pearl millet flour prepared from pearl millet grains subjected to processing treatment, i.e. blanching and malting. Purpose was also to analyze the…


Hepatic retinol levels in individuals deceased from several causes

Rejane Andréa Ramalho, Carina A. Paes, Hernando Flores, Danielle F. Lento, Elizabeth Accioly

The aim of the present work is to evaluate the hepatic retinol levels in individuals deceased from several causes in the municipal district of Rio de Janeiro.

Potentials of high intensity electric field pulses (HELP) to food processors in developing countries

J.O. Olajide, A.A. Adedeji, B.I.O. Ade‐Omowaye, E.T. Otunola, J.A. Adejuyitan

This paper aims to focus on the prospects of incorporating a non‐thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in…

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  • Dr Vijay Ganji