Nutrition & Food Science: Volume 53 Issue 6

Quality evaluation and acceptability of cookies produced from wheat (Triticum aestivum) flour substituted with avocado puree as fat substitute

Samuel Ayofemi Olalekan Adeyeye, Olusola Timothy Bolaji, T.A. Abegunde, Helen O. Emun, Rasheed Adesina Oyenubi

The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute.

Sports nutrition knowledge translates to enhanced athletic performance: a cross-sectional study among Lebanese university athletes

Mireille H. Serhan, Mira Yakan, Carole Serhan

Adequate nutrition knowledge forms the foundation for optimal physical health and performance. In Lebanon, there are limited studies on the effect of nutrition knowledge on the…

The use of extrusion technology for encapsulation of bioactive components for their improved stability and bioavailability

Sobiya Manzoor, Syed Zameer Hussain, Tawheed Amin, Omar Bashir, Bazila Naseer, Abida Jabeen, Ufaq Fayaz, Naseh Nisar, Aarizoo Mushtaq, Monisa Yousouf, Zahida Naseem, Uzznain Khan

The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).

Role of health belief model and health consciousness in explaining behavioral intention to use restaurants and practicing healthy diet

Nihal Omar A. Natour, Eman Alshawish, Lina Alawi

The aim of this paper is to study the association between health consciousness, health belief model and intention to engage in healthy activities in addition to use restaurants.

Risk benefit assessment of acrylamide in bakery products and bread

Amar Aouzelleg, Delia Ojinnaka

The purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives…

Development of probiotic yogurt from almond and cow’s milk using Lacticaseibacillus rhamnosus GR-1

Ruth Burrowes, Sharareh Hekmat

The purpose of this study is to evaluate the effect of almond milk supplementation on the growth and viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) in yogurt samples over…

Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics

Rifat Altaf, Imtiyaz Ahmad Zargar, Gousia Gani, Syed Zameer Hussain, Omar Bashir, Bazila Naseer, Sobiya Manzoor, Tawheed Amin

This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions.

Association between the dietary inflammatory index and chronic daily headache: findings from Dena Persian cohort

Zeinab Sadri, Fereshteh Najafi, Reza Beiranvand, Farhad Vahid, Javad Harooni

While several studies have reported a relationship between chronic daily headache (CDH) and different dietary patterns, no study has investigated the association between CDH and…

Individual determinants of Mediterranean diet adherence among urban Lebanese adult residents

Roubina Malakieh, Veronique El Khoury, Jocelyne Matar Boumosleh, Cecile Obeid, Doris Jaalouk

Many studies revealed positive health impacts of the Mediterranean diet (MedDiet), especially on metabolic disorders. Conversely, in Lebanon, recent information about determinants…

Nutritional and quality attributes of bread fortified with cheeseweed mallow leaves powder

Akram M. Mohammed, Ayman Mohammed El-Anany, Sami A. Althwab, Raghad M. Alhomaid, Hend F. Alharbi, Reham M. ALgheshairy, Rehab F.M. Ali

The purpose of this current investigation is to evaluate the effect of adding different levels of cheeseweed Malva parviflora L. mallow leaves powder (MPLP) on the nutritional and…