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(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - December 29, 2020 Category: Nutrition Source Type: research
Acknowledgements to Reviewers
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
FoodSimplex as a Mean to Improve Portuguese Restaurants’ Goods Manufacturing Practices - Audit and Microbial Assessment
Conclusion: At the end of the investigation period, a decrease in bacterial populations in food samples was observed with an improvement of the GMP audit data which indicated that the FoodSimplex methodology improved the food safety status of these establishments. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Nutritional Composition and Sensory Quality of Packaged Ofe-Owerri: A Major Traditional Soup in Nigeria
Conclusion: This study showed that Ofe-Owerri is a good dietary source of nutrients and possesses phytoconstituents with potential beneficial health effects. When properly packaged, the soup can be stored safely for up to three weeks. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Enhancing Bioactive Compound and Antioxidant Activity of Cake by Using Pumpkin Powder
Conclusion: The addition of 10% pumpkin powder significantly improved the nutritional as well as sensory attributes of cake. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Physicochemical Characterization of Organic Honeys Harvested in the North West Algerian Area
Conclusion: Analyzed honey samples are characterized as biological products of excellent quality with interesting nutritional properties. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Preparation and Characterisation of Starchy Foods by Plant Polymers from Abelmoscus esculentus Agro Waste and Gracilaria corticata - for Commercial Food Applications
Conclusion: The structural stability of both polysaccharides obtained by fracture force was well in agreement with all of the sensory attributes which showed that they could act as structurally stable polymers that could yield the highest crispiness value for the potato chips with better consumer acceptance. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Exploration of Neem Gum, Acrylamide Grafted Neem Gum and Carboxymethylated Neem Gum as Retardant in Tablet Formulation
Conclusion: It can be concluded that NGP-g-Am induces better properties when used as a binder in the tablet formulation than native polymer, while CMNGP cannot be utilized as a binding agent in the preparation of a tablet. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Manufacture of Functional Fat-free Cream Cheese Fortified with Probiotic Bacteria and Flaxseed Mucilage as a Fat Replacing Agent
Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Food Potential and Antioxidant Property of Cassia auriculata Seed: A Nutritionally Unexploited Legume
Conclusion: The results of the present study revealed that Cassia auriculata seed flour is a good source of important nutrients such as fat, protein, fibre and minerals along with edible phenolics. So the seeds would be a valuable source of dietary supplements especially for growing population and could be used for industrial and pharmaceutical purposes. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Fad Diets: Dietary Dilemmas, Predicaments, and Recommendations for its Use
The health issues, mainly overweight and obesity are the growing concerns nowadays due to the associated factors and lifestyle changes which significantly have increased the individual’s health care expenditures. Fad diets are promoted as the easiest and simplest way of shedding the extra weight despite the availability of several treatments available. The prevention and treatment measures, including modification in lifestyle, dietary pattern, and physical activity, are the foundation of weight loss. However, the standard treatment measures are not effective for certain populations as they require long time adherence, wh...
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
A Review of the Impact of Food Policies on Food Security Status and Healthy/Unhealthy Food Consumption
Conclusion: Some subsidy programs aim to improve food security and nutritional status of low-income individuals. Developing countries, for the improvement of food security and hunger, use some food subsidy programs that can improve the food security status. One of the most used programs is a food subsidy program in schools. Unfortunately, the targeted subsidy policy in Iran has affected the nutritional status and food security of households, therefore, it is necessary to implement a food subsidy program for low-income families. Fruits and vegetable subsidies can increase their consumption. Unhealthy food consumption decrea...
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Impact of Hydration on Exercise Performance and Physiological Responses
Conclusion: Proper hydration during exercise helps achieve satisfactory physical performance and prevents health-related problems. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Nutritional and Medicinal Values of Chlorophytum borivilianum: Minireview of Current Status and Future Possibilities
Conclusion: Some of the barriers are observed, such as a lack of research and development on highyielding varieties, quality control, and products and process development. The difficulties in marketing, an unestablished local market for primary processed products, unskilled human power, and equipment, knowledge of the latest technologies and market information are the major constraints observed in the promotion of Chlorophytum borivilianum. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
Re-exploring an Epicentre Spice with Immense Therapeutic Potentials: Black Pepper (Piper nigrum)
Conclusion: The overall review suggests that P. nigrum is not just a commonly utilized spice but also at the same time utilized as a traditional plant with immense therapeutic potentials. The review also suggests that limited work has been reported on the neuropharmacological activity of P. nigrum. So, scientific evaluation of its neuroprotective effect can be a thrust area for the research. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 29, 2020 Category: Nutrition Source Type: research
