Alfonso Clemente · European Journal of Nutrition & Food Safety · 2012
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K. B. Filli, I. Nkama, V. A. Jideani & U. M. Abubakar · European Journal of Nutrition & Food Safety · 2012
A three-factor three level Response surface methodology central composite retortable design (CCRD) was adopted to study the effect of feed composition (X1), feed moisture content (X2) and screw speed (X3) on proximate compositin, amino acid and sensory evaluation during extrusion...
Sofia D. Forssten, Nuria Salazar, Patricia López, Janne Nikkilä, Arthur C. Ouwehand, Ángeles Patterson, Patricia Ruas-Madiedo, Ana Suarez, Sonia Gonzalez & Miguel Gueimonde · European Journal of Nutrition & Food Safety · 2011
Immunosenescence and alterations in the intestinal microbiota are associated with aging. Immune functions, as well as the intestinal microbiota, can potentially be modified and improved by probiotics, thus being particularly beneficial to elderly consumers. The ability of Lactoba...
F. D. Wireko-Manu, W. O. Ellis, I. Oduro, R. Asiedu & B. Maziya-Dixon · European Journal of Nutrition & Food Safety · 2011
The physicochemical and pasting characteristics of 18 varieties of Dioscorea alata (an underutilized yam species) were determined in comparison to pona, (a local and most preferred Dioscorea rontundata variety in Ghana) to contribute to knowledge base of D. alata for product dive...
Hong Jin, Duncan Craig & Scott Crerar · European Journal of Nutrition & Food Safety · 2011
Background: The consumption of uncooked comminuted fermented meat (UCFM) contaminated with Shiga toxin-producing Escherichia coli (STEC) poses a public health risk. The severity of such a health risk can be demonstrated by an outbreak that occurred in South Australia in 1995, whe...
H. J. Westhoek, G. A. Rood, M. van den Berg, J. H. Janse, D. S. Nijdam, M. A. Reudink & E. E. Stehfest · European Journal of Nutrition & Food Safety · 2011
Meat, dairy, eggs and fish are important components of the European diet These animal products are not only important in terms of taste and tradition; they also provide essential nutrients such as proteins, iron, calcium and vitamins. Fish also provides essential fatty acids and...
Ranjeet Singh & Ashok Kumar · European Journal of Nutrition & Food Safety · 2011
WITHDRAWN.
Steve Oluwole Ijarotimi & Olufunmilayo Oluremi Keshinro · European Journal of Nutrition & Food Safety · 2011
Background: Popcorn is cereal grains originated from a wild grass (Zea mays everta). Human consume popcorn as snacks. Popcorn provides a full complement of nutrition benefits, including dietary fibre, protein and essential micronutrient. Processing methods, such as, sprouting and...
Ime F. Ani, Item J. Atangwho, Regina I. Ejemot-Nwadiaro, Edisua H. Itam & Essien U. Essien · European Journal of Nutrition & Food Safety · 2011
Selected traditional Nigerian diets: Garri with afang soup, pounded yam with edikang ikong soup and ekpang nkukwo alongside a reference diet, plantain with beans porridge, were investigated for their efficacy for use in management of diabetes mellitus. The proximate composition o...
P. B. S. Bhadoria & S C Mahapatra · European Journal of Nutrition & Food Safety · 2011
The term “probiotics” (meaning “for life” in Greek) refers products containing live microorganisms, which increase the population of friendly intestinal bacteria upon ingestion. Several new dairy product formulations containing probiotic cultures are being developed with such mic...
Abel Abuh Maji, Omale James & Okoli Eric Chigozie · European Journal of Nutrition & Food Safety · 2011
This study was aimed to investigate the effects of chemical treatment as well as pasteurization on the shelf life of “kunun zaki” (a non-alcoholic beverage commonly consumed by the people of northern Nigeria), to increase the shelf life and preserve the quality of the beverage. K...
Kaniz Fatema, Farzana Rahman, Nurunnahar Sumi, Khadizatul Kobura & Liaquat Ali · European Journal of Nutrition & Food Safety · 2011
Glycemic indices (GIs) and insulin responses are useful for measuring biological effects and consequences of carbohydrates when designing healthy diets, particularly for people with or at risk of developing diabetes and others disorders such as metabolic syndrome. In this study,...
Masoud Alirezaei, Mahmood Aminlari, Hamid Reza Gheisari & Maryam Tavana · European Journal of Nutrition & Food Safety · 2011
The aim of this work was to study proteolytic activity of actinidin in comparison with chymosin and ficin on bovine milk substrate. The specific activities of purified ficin and actinidin were 7.9 and 8.3 unit/mg protein, respectively. The optimum clotting activity of both actini...
Nguyen Phuoc Minh, Tran Bich Lam & Nguyen Trong Giao · European Journal of Nutrition & Food Safety · 2011
Erythromycin A (EA) is now one of antibiotics limited in seafood products in general and in giant freshwater prawns (Macrobrachium rosenbergii) and tilapia (Oreochromis niloticus) in particular while exporting to the US, EU, Japan, Canada. There are many methods used for analyzin...
T. U. Nwabueze & C. B. Uchendu · European Journal of Nutrition & Food Safety · 2011
African breadfruit seeds have the potentials as carbon source for ethanol production with a carbohydrate value of 72.19%. On malting the seeds at 28±2oC for 9 days it yielded a 96% germination capacity and total malting loss of 25.70%. Grain dormancy was broken by the second day...