Nutrition & Food Science: Volume 49 Issue 3


Table of contents

Knowledge and attitudes towards vitamin D food fortification

Beth Clark, Julie Doyle, Owen Bull, Sophie McClean, Tom Hill

Vitamin D deficiency is a well-recognised public health problem within the UK, with specific population groups more vulnerable to deficiency. Two pilot studies were used to…

Galactose intake is related to nonalcoholic fatty liver disease

Hadi Emamat, Hossein Farhadnejad, Hossein Poustchi, Azita Hekmatdoost

The purpose of this paper is to assess the association between galactose intake and risk of nonalcoholic fatty liver disease (NAFLD).

Does micronutrients intake modulate the risk of coronary heart disease?

Mohammed Azab, Abdel-Ellah Al-Shudifat, Lana Agraib, Sabika Allehdan, Reema Tayyem

The purpose of this study was to examine the relationship between micronutrient intake and coronary heart disease (CHD) in middle-aged Jordanian participants.

Sensory attributes and acceptability of complementary foods fortified with Moringa oleifera leaf powder

Laurene Boateng, Eunice Nortey, Agartha N. Ohemeng, Matilda Asante, Matilda Steiner-Asiedu

Inadequacies in several micronutrients in complementary foods, notably iron, zinc, calcium, vitamin A, vitamin B6 and riboflavin have been reported. Moringa oleifera leaf powder…

Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours

Abebe Yimer Tadesse, Ali Mohammed Ibrahim, Sirawdink Fikreyesus Forsido, Haile Tesfaye Duguma

Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy malnutrition…

Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer

Meena Goswami, B.D. Sharma, S.K. Mendiratta, Vikas Pathak

This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum.

Modern pretreatment techniques for phytochemical extraction

Satakshi Aggarwal, Tanu Jain

Modern thermal and non-thermal pretreatment techniques, namely, enzymatic treatment, gas phase plasma treatment and ohmic heating have become more pronounced over conventional…

Artisan food production, small family business and the Scottish food paradox

Bernie Quinn, Claire Seaman

This paper aims to draw together three strands of work currently being carried out at Queen Margaret University in Edinburgh to take an overview of food in Scotland and on-going…

Is spatial orientation affected by Ramadan fasting?

Rima Abdul Razzak, Mohamed Wael Mohamed, Abdulla Faisal Alshaiji, Abdulrahman Ahmed Qareeballa, Jeff Bagust, Sharon Docherty

Ramadan intermittent fasting (RIF) has produced heterogeneous and domain-specific effects on cognitive function. This study aims to investigate the effect of RIF on verticality…

Anti-hypertensive, anti-diabetic, hypocholesterolemic and antioxidant properties of prickly pear nopalitos in type 2 diabetic rats fed a high-fat diet

Nour el Imane Harrat, Sabrine Louala, Fatima Bensalah, Fouad Affane, Hadjera Chekkal, Myriem Lamri-Senhadji

The purpose of this study was to investigate the effects of prickly pear (Opuntia ficus indica (OFI)) nopalitos on body weight, food consumption, arterial blood pressure, glucidic…

Association between dietary inflammatory index and kidney function in elderly population: Results from a cross-sectional study

Somaye Tajik, Saragol Eimeri, Sara Mansouri, Abbas Rahimi-Foroushani, Sakineh Shab-Bidar

This study aims to investigate the association of the dietary inflammatory index (DII), kidney function and high-sensitivity C-reactive protein (hs-CRP) among the senior…

Cover of Nutrition & Food Science



Online date, start – end:


Copyright Holder:

Emerald Publishing Limited

Open Access:



  • Dr Vijay Ganji