Papaya (Carica papaya L.) cv. Red Lady is a highly perishable climacteric fruit that undergoes rapid ripening and quality deterioration after harvest. This study evaluated the effectiveness of postharvest polyamine treatments for maintaining physicochemical quality and extending...
Open access
Research Article10.9734/ejnfs/2026/v18i102156
Small indigenous fish species (SIS) are highly popular among people in Bangladesh, as numerous closed and open water bodies support abundant production of these exceptionally palatable fish. Value-added, ready-to-heat fish products have gained increasing popularity globally in re...
Open access
Research Article10.9734/ejnfs/2026/v18i102157
Camel milk has moved from a regionally important pastoral food to an internationally marketed product promoted for nutritional and therapeutic properties. This critical narrative review evaluates its chemical composition, biological activities, human health evidence, processing c...
Open access
Research Article10.9734/ejnfs/2026/v18i102158
This study examined how historical agrarian institutions and global development partnerships influence agricultural transformation and food security in Ebonyi and Imo States, South-eastern Nigeria. A cross-sectional survey design was adopted, and data were collected through a str...
Open access
Research Article10.9734/ejnfs/2026/v18i102153
Kokum (Garcinia indica Choisy), an important spice fruit native to the Konkan region, is known for its unique acidic flavour, natural pigments, and bioactive compounds. However, its utilisation is mainly limited to traditional products such as syrup, squash, and dried rind. The p...
Open access
Research Article10.9734/ejnfs/2026/v18i102154
Aims: This study aimed to characterise the food products marketed in a densely populated urban area, evaluate compliance with BPOM food-labelling regulations, and assess food hygiene practices among food business operators. Study Design: This study used a descriptive observationa...
Open access
Research Article10.9734/ejnfs/2026/v18i92152
Oxidative deterioration remains one of the principal determinants of the sensory, nutritional and economic life of lipid-containing foods, and the substitution of synthetic phenolic additives with plant-, marine- and by-product-derived antioxidants has become a dominant strategy...
Open access
Research Article10.9734/ejnfs/2026/v18i92149
This study evaluated the proximate composition, selected mineral content, antioxidant activity, physical characteristics and sensory acceptability of biscuits produced from Cavendish banana flour and processed tropical almond (Terminalia catappa L.) seed flour. Tropical almond ke...
Open access
Research Article10.9734/ejnfs/2026/v18i92150
Flood disasters can disrupt household food access and alter dietary patterns, increasing nutritional vulnerability among affected populations. The present study focused on changes in food consumption patterns and dietary diversity among female household members of Daganbhuiyan Un...
Open access
Research Article10.9734/ejnfs/2026/v18i92151
Aims: This study assesses the nutritional quality (vitamin A, vitamin E, and lipid content) and microbiological quality, including contamination by Aspergillus flavus, of cashew nut butter produced through local artisanal processing and sold in Côte d’Ivoire. Study Design: An ana...
Open access
Research Article10.9734/ejnfs/2026/v18i92148
Vikash Raj, Stephen Soren, Subhajit Goswami, Amanulla Seikh, Guru Prasad Mandal, Surajit Mondal, Indranil Samanta, Purnendu Ghosh & Barun Roy·European Journal of Nutrition & Food Safety·2026
This study evaluated the effects of dietary supplementation with a Lactobacillus DH42-based probiotic and its corresponding postbiotic on growth performance, carcass characteristics, blood biochemical indices, and gut health in Rainbow Rooster chickens. A total of 160 one-day-old...
Open access
Research Article10.9734/ejnfs/2026/v18i92147
The term next-generation probiotic (NGP) is increasingly used for health-associated gut commensals and rationally engineered microorganisms developed from microbiome science rather than from the historical food-fermentation route that produced most conventional probiotics. This e...
Open access
Research Article10.9734/ejnfs/2026/v18i92145
Demand for plant-based proteins is continuously increasing as an alternative to animal proteins, while animal protein consumption is under serious debate because it raises concerns about agriculture, health, and animal welfare. Vegetable proteins can be derived from legumes, cere...
Open access
Research Article10.9734/ejnfs/2026/v18i92146
Prashant Kumar, Poonam Singh, D. N. Sharan, Pragya Parmita, Ajay Prakash Singh, Alok Kumar Singh, Sonu Kumar, Akash Amulpandi & S. M. Bharthisha·European Journal of Nutrition & Food Safety·2026
Millets are increasingly promoted as climate-smart superfoods, yet this combined label compresses several distinct propositions: that millet crops possess useful stress-adaptive traits, that their grains can improve dietary quality, that modern breeding can strengthen these attri...
Open access
Research Article10.9734/ejnfs/2026/v18i92143
Fructooligosaccharides (FOS) are fermentable, low-digestible carbohydrates that combine moderate sweetness with bulking, fibre-like and prebiotic functions. These attributes have encouraged their use in reduced-sugar foods, but the description of FOS as a low-calorie alternative...
Open access
Research Article10.9734/ejnfs/2026/v18i92144