Nutrition & Food Science: Volume 48 Issue 3

Storage study of cereal bars formulated with banana peel flour: Bioactive compounds and texture properties

Vania Silva Carvalho, Ana Carolina Conti-Silva

This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage.

Exploring the therapeutic potential of apple extracts against thrombocytopenia in rat experimental models

Munawar Abbas, Farhan Saeed, Muhammad Umair Arshad, Muhammad Tahir Nadeem, Huma Bader-Ul-Ain, Zohaib Hassan, Hafiz Ansar Rasul Suleria

This paper aims to evaluate the therapeutic potential of apple extracts against thrombocytopenia, i.e. decrease in platelet count.

Consumption of plantain suppresses pain and enhances social behavior in mice

Peter Perebiri Erigbali, Udemeobong Edet Okon, Ofem Effiong Ofem, Eme Efiom Osim

Plantain (Musa paradisiaca), a staple food source for many people especially in the tropics, contains the neurotransmitter, serotonin which has analgesic and antidepressant…

Iron deficiency and obesity in pre-school children

Loay Ibrahim, Sabika Allehdan, Abeer Alassaf, Reema Tayyem

The purpose of this review was to highlight the association between ID and obesity in toddlers and preschool children.

Exploring attitudes related to sweetened soft drinks consumption among adults in Saudi Arabia

Nada Benajiba, Rokkaya Sami Eldib

Soft drinks consumption in Saudi Arabia is high, although these drinks are nutritionally poor and might lead to various health problems. This paper aims to assess sweetened soft…

Snacking and sweetened beverage consumption among adolescents in Sagamu, Southwest Nigeria

Oluwafolahan Oluwagbemiga Sholeye, Victor Jide Animasahun, Albert Adekunle Salako, Adebisi Dare Oduwole

The rising incidence of non-communicable diseases in the developing world has remained a cause of concern for health workers. Childhood and adolescent obesity is on the increase…

Quality of nixtamalized, sprouted and baked multigrain chips

Dipika Agrahar-Murugkar, Aiman Zaidi, Shraddha Dwivedi

The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes…

Combined approach of COOK CHILL with HACCP

Ana Valéria Toscano Barreto Lyra, Larissa de Arruda Xavier, André Philippi Gonzaga de Albuquerque, Fagner José Coutinho de Melo, Denise Dumke de Medeiros

Food service demands a greater concern with food security, as around two million people in the world, among them the majority of children, die from foodborne diseases. The purpose…

Congruence of stage-of-change for fruit, vegetables and take-out foods with consumption

Bahija Zeidan, Stephanie Ruth Partridge, Kate Balestracci, Margaret Allman-Farinelli

Young adults frequently engage in sub-optimal dietary behaviours, such as inadequate intakes of fruits and vegetables and excessive consumption of take-out meals. Theory-based…

Nutritive value and trans fatty acid content of fast foods in Qena city, Egypt

Mustafa Abdel-samie Sadek, Jehan Ragab Daoud, Hussein Youssef Ahmed, Gamal Mohamed Mosaad

This study aims to investigate the nutrient composition and cholesterol content of most popular fast foods sold in Qena city, Egypt with reference to their trans fatty acids…

Contribution of barriers to dietary intake in female patients with type 2 diabetes

Reza Mahdavi, Faranak Halali, Mohammad Asghari Jafarabadi, Majid Mobasseri

Dietary adherence may potentially affect dietary intake. Besides, type 2 diabetes and obesity are closely inter-related. This paper aims to investigate the associations between…

Whey valorization: current options and future scenario – a critical review

Anil Panghal, Rakesh Patidar, Sundeep Jaglan, Navnidhi Chhikara, Sunil K. Khatkar, Yogesh Gat, Neelesh Sindhu

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high…