Najibah Nasrin, Md. Abu Sufian, Maliha Rownak Ara Khan, Fahmida Maliha, Marufa Islam, Abul Khair Muhammad Foyaz Mia, Amrin Yeasin Proma, Fahima Afroja, Sara Rahmat, Jasim Uddin, Fahima Aktar, Tahmina Akter, K. M. Khairul Alam, Jakir Ahmed Chowdhury, Shaila Kabir, Abu Asad Chowdhury & Md. Shah Amran·Asian Journal of Food Research and Nutrition·2023
Many civilizations have long employed herbal treatments to treat ailments. It has been shown that these medicinal plants contain a number of phytochemicals that can treat a variety of ailments, from minor to serious. A focused search for alternative natural therapeutic agents was...
Background: Modified texture meals are given to those elderlies with chewing and swallowing difficulties. A survey, conducted by The Hong Kong Council of Social Service in 2019, found that 47.9% of the elderly nursing facility residents consuming modified texture meals, such as m...
Sensory acceptability of a value-added amla curry product is critical factor in daily life consumption. This study investigated factors influencing consumer preference for processed sauce. Amla and curry leave both are rich in antioxidant properties they boost our immunity to pro...
Health professionals and customers are putting more pressure on food corporations to produce healthier food. Gluten-free flours (for example, millet, sweet potatoes, soymilk, chia, etc..) are growing more and more popular, which is creating new business prospects for food compani...
The shelf life and material containment of food products are currently being challenged by advancements in food packaging and preservation technology. The uses of eatable cone have advanced significantly during the last few years. The vegan cone is eco friendly and biodegradable,...
Coriander, ginger and long pepper are well known for the medicinal properties and are commonly used as ingredients in the ayurvedic system of medicine. This study focused on developing a ready-to-serve (RTS) herbal drink using coriander, ginger and long pepper to meet the expecta...
This research is to analyze the characteristics of bream fish meat flour obtained from different heating methods on fish meat before the drying process. The research method used was experimental with different heating method treatments given to bream fish meat before the drying...
The effect of complementing sorghum starch with moringa seed flour on the functional and proximate composition of the blends was investigated. Sorghum grains were processed in to starch and moringa seed processed to flour. The following blends were formulated; 100:0%, 97.5:2.5%,...
Studies on the health and nutrition of the Saudi population, especially those of children and adolescents, are limited. Assessing Saudi adolescents in relation to essential nutrition concepts is needed. This study examined nutrition related variables and evaluated factors influen...
Oguh Collins Egwu, Alexander Ikechukwu Ajai, Osuji Chigoziri Akudo, Ugwu Chukwuebuka Victor, Adinnu Chiamaka Maria-Goretti, Okeke Chioma Blessing, Ugwu Obiora Celestine, Obasi Glory Otuomasirichi, Umezinwa Ogochukwu Jennifer, Ugoeze Ucheoma Elele, Dickson Achimugu Musa & Makun Husseini Anthony·Asian Journal of Food Research and Nutrition·2023
The study aimed to determine the Oxidative Stress markers and Toxic metals risk assessment in Albino Wistar rat fed with Vigna unguiculata expose to biopesticides Bacillus thuringiensis (Bt), Neem seed oil Azadirachta (Aza) and agrochemical (Lambda_cyhalothrin 15g/l and Dimethoat...