Nutrition & Food Science: Volume 45 Issue 1

Influence of processing parameters on physicochemical properties of fractionated fish oil at low temperature crystallization

Yasamin Soleimanian, Mohammad A. Sahari, Mohsen Barzegar

The purpose of this study was to investigate the efficiency of low temperature fractional crystallization to increase polyunsaturated fatty acid (PUFA) content of fish oil…

Effect of post rigor marination with calcium chloride on the tenderness, colour and palatability traits of buffalo meat

Kavitha Rajagopal, George T Oommen, P. Kuttinarayanan, Sisilamma George, K.M. SyamMohan

This study aims to assess the effects of calcium chloride marination on buffalo meat tenderness, instrumental color and palatability traits and to compare the effects with that of…

Expanding the theory of planned behavior to predict healthy eating behaviors: Exploring a healthy eater identity

Amanda M Brouwer, Katie E. Mosack

This paper aims to test whether overall and specific healthy eating behaviors and intentions could be better predicted by expanding the theory of planned behavior (TPB) to include…

Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets

Z. F. Bhat, Sunil Kumar, Pavan Kumar

The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of…

Vitamin D deficiency among Jordanian university students and employees

Ala Qatatsheh, Reema Tayyem, Islam Al-Shami, Murad A. Al-Holy, Abdallah S. Al-rethaia

This paper aims to assess the prevalence of vitamin D deficiency among female university students and employees at the Hashemite University (HU) and, then, to identify risk…

Perceived food security status – a case study of households in North Luwu, Indonesia

Pipi Diansari, Teruaki Nanseki

The purpose of this study was to investigate the socioeconomic impact on perceived household food security in the North Luwu District of South Sulawesi Province in the eastern…

Chemical and functional properties of fermented, roasted and germinated tamarind (Tamarindus indica) seed flours

Ezekiel Olufunke Oluseyi, Oyesiku Morenike Temitayo

– This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour.

Practice learning a prelude to work: studies by DIETS2

Anne de Looy, Anastasia Markaki, Sofie Joossens, Aspasia Spyridaki, Vasiliki Chatzi

– The aim of this study is to describe placement learning opportunities for student dietitians related to future fields of work.

Vegetable gourds – guards of human health: a critical appraisal

C.S. Devaki, D. D. Wadikar, P.E. Patki

The purpose of the paper was to assess the functional properties vegetable gourds & the validated health claims so as to help the future researchers to locate the gaps. However…

Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets

Pramod Kumar Singh, Sunil Kumar, Z. F. Bhat, Pavan Kumar

This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of…

Chemical characterization of the lipid fractions of pumpkin seeds

Carolina Médici Veronezi, Neuza Jorge

This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa …

Child weight and parental feeding practices: a child-responsive model

Elisabeth Lind Melbye, Håvard Hansen

The majority of previous studies on parental feeding practices have focused on the effect of controlling feeding strategies on child eating and weight (i.e. parental influence on…