Nutrition & Food Science: Volume 47 Issue 5

Effect of grape seed extract (Vitis labrusca L.) on soybean oil under thermal oxidation

Irene Rodrigues Freitas, Marília Gonçalves Cattelan, Mara Lina Rodrigues, Débora Maria Moreno Luzia, Neuza Jorge

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Biologically active compounds released and extraction efficiency of cantaloupe juice treated with combination of Rapidase EX color and Accellerase

Phisut Naknaen

The purpose of this paper is to investigate the effects of concentrations of mixed enzymes (Rapidase EX Color and Accellerase) and incubation times on the release of biologically…

Application of theory of planned behaviour in purchasing intention and consumption of Halal food

Jan Mei Soon, Carol Wallace

Food businesses provide Halal food to cater to the dietary requirements of Muslims, especially in communities with a growing number of the ethnic minority and at public…

Dysregulated microbiota-gut-brain axis: Does it explain aspartame metabolic and other side-effects?

Arbind Kumar Choudhary, Yeong Lee

This paper aims to summarize the available literatures, specifically in the following areas: metabolic and other side effects of aspartame; microbiota changes/dysbiosis and its…

Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

H.M. Dilnawaz, Sunil Kumar, Z.F. Bhat

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB…

Asparagus racemosus: A newly proposed natural preservative for improved lipid oxidative stability and storage quality of meat products

Sabahu Noor, Z.F. Bhat, Sunil Kumar, Insha Kousar

This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products.

Benefits of dietary fibre to human health: study from a multi-country platform

Raquel Guiné, João Duarte, Manuela Ferreira, Paula Correia, Marcela Leal, Ivana Rumbak, Irena Baric, Drazenka Komes, Zvonimir Satalic, Marijana Matek Saric, Monica Tarcea, Zita Fazakas, Dijana Jovanoska, Dragoljub Vanevski, Elena Vittadini, Nicoletta Pellegrini, Viktória Szucs, Júlia Harangozó, Ayman EL-Kenawy, Omnia EL-Shenawy, Erkan Yalçin, Cem Kösemeci, Dace Klava, Evita Straumite

Because dietary fibre has been recognized as a major ally to the maintenance of a healthy body as well as to help against the development of some chronic diseases, this paper aims…

Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

Yogesh Kumar, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla, Vikas Sharma

The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory…

Food pyramid intake and nutrient profiles of Brazilian girls

Ana Carolina Barco Leme, Sonia Tucunduva Philippi

This paper aims to evaluate the impact of the groups from the Brazilian Food Pyramid on macro and micronutrient content of food consumed by adolescent girls from a school-based…

Effect of nutritional information and health claims related to cashew nut and soya milk beverages on consumers’ acceptance and perception

Marina Cabral Rebouças, Maria do Carmo Passos Rodrigues, Silvia Maria de Freitas, Bruno Burnier Arcanjo Ferreira, Vanderson da Silva Costa

The number of researches that evaluate how behavioural and personality issues affect consumers’ acceptance and perception of food is increasing. Thus, this study aimed to evaluate…

Effect of incorporation of functional ingredients on quality of low fat restructured goat meat product

Yogesh P. Gadekar, B.D. Sharma, Ajay Kr. Shinde, Arun Kr. Das, S.K. Mendiratta

This paper aims to evaluate the effects of inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent) addition on the physico-chemical, sensory and textural…

Chemical composition and industrial benefits of dikanut (irvingia gabonensis) kernel oil: A review

Saheed Adewale Omoniyi, Michael Ayodele Idowu, Abiodun Aderoju Adeola, Adekunle Ayodeji Folorunso

This paper aims to review the chemical composition and industrial benefits of oil extracted from dikanut kernels.