Nutrition & Food Science: Volume 46 Issue 3

Relation between probiotic properties of isolates isolated from breast milk and infants’ stools

Marwa Sallam, Iman Wali, Abd El Fattah Attia, Wael Lotfy, Amal El Taweel, Nayra Shaker Mehanna

Breast milk has been hypothesized to be a source of bacteria for the infant gut. This paper aims to search for probiotic bacteria among 415 isolates belonging to the Enterococcus…

Preferences and consumer habits related to bread in the centre of Portugal

Raquel Guiné, Mariana Matos, Carla Henriques, Paula Correia

Bread is one of the most consumed foods in the world, and its main function is to provide nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness…

Traditional fish processing in Nigeria: a critical review

Samuel Ayofemi Olalekan Adeyeye

This paper aims to take a critical review of traditional fish processing in Nigeria.

Lesser yam (dioscorea esculenta) based cookies improves lipid profile in overweight/obese adults with an ad libitum diet via glucagon like peptide 1

Harry Freitag Luglio, Anisa Lailatul Fitria, Dewi Ayu Kusumawardhani, Rinta Amalia, Desy Dwi Hapsari, Rina Susilowati, Sunarti Sunarti

This study aims to examine the effect of lesser yam-based cookies on glucagon-like peptide-1 (GLP-1), blood glucose and lipid profile in overweight and obese individuals.

TLC vs Simvastatin vs Simvastatin and TLC in hypercholesterolemia: A 3-months controlled trial in a Malaysia primary health care clinic

Jian Pei Kong, Azlee Bin Ayub, Rawa Ak Bau

National Health and Morbidity Survey of Malaysia 2011 revealed that hypercholesterolemia (35.1 per cent, 6.2 million) was the primary leading causes of cardiovascular disease in…

Natural antioxidants: sources, extraction and application in food systems

Maryam Sardarodiyan, Ali Mohamadi Sani

The study aims to describe the main classes of antioxidants existing in fruit, beverages, vegetables and herbs and the different extraction and application of antioxidants in…

Preference mappings for gluten-free chocolate cookies: Sensory and physical characteristics

Tatiane Ferreira da Silva, Ana Carolina Conti-Silva

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran

Samane Hatami, Ali Mohamadi Sani, Masoud Yavarmanesh

The aim of this study was to investigate the antibacterial activity of original extra virgin olive oil in Iran on some food borne pathogens.

Ready-to-drink non-alcoholic beverages: Nutritional composition and erosive potential

Chun-Shun Yang, Pauline Ford, Xiaoman Liu, Shaneen Leishman, Lisa Schubert

The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to…

Rice bean: nutritional vibrant bean of Himalayan belt (North East India)

Rejaul Hoque Bepary, Dadasaheb D. Wadikar, Prakash E. Patki

The purpose of this paper was to analyse the present status of the information available on rice bean [Vigna umbellata (Thunb.)] cultivars with respect to its nutritional and…

Effect of chicken breeds on quality characteristics of meat nuggets

Veer Pal Singh, Vikas Pathak, Sanjay Kumar Bharti, Sushant Sharma, Sadhana Ojha

The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets.

Use and influence of nutrition labelling: an emerging market experience

Ketki Gupta, Khushdeep Dharni

An attempt was made to explore the use of nutrition labelling in the Indian context. The purpose of this paper is to study the determinants of healthier food choices, as well as…