Spread is a nutritious and flavourful alternative to the jams and butters. The current study's goal was to create a functional spread based on apples by adding beetroot pulp and evaluating its physico-chemical, microbial and sensory properties under ambient storage conditions. Th...
Open access
Research Article10.9734/ejnfs/2025/v17i11623
Pearl millet is a widely cultivated crop that finds its way into a variety of cuisines around the globe. It is esteemed for its nutritional advantages, highlighting the importance of large-scale processing. It stands out as a sustainable and eco-friendly crop, demonstrating remar...
Open access
Research Article10.9734/ejnfs/2025/v17i11624
Introduction: Household dietary diversity serves as a simple indicator of various parameters that affect the nutrition of people. Food security has three important aspects (availability, access, and utilization). Household accessibility to food has also been shown to be affected...
Open access
Research Article10.9734/ejnfs/2025/v17i11622
Agrifood systems provide food along with providing employment opportunities to a large number of people around the globe. While the positive aspects are well known to all, many negative costs also arise out of agrifood systems which when given a monetary value are known as hidden...
Open access
Research Article10.9734/ejnfs/2025/v17i11619
Aims: The aim of the study is to find the effect of chitosan-based edible films on the sensory and microbiological characteristics of ready-to-eat paneer during storage at ambient and refrigeration temperature. Study Design: This study was experimental and conducted in a lab. Pl...
Open access
Research Article10.9734/ejnfs/2025/v17i11620
Nanoemulsions, characterised by their small droplet size and kinetically stable colloidal systems, are gaining widespread attention in the food industry. Their composition and structure can be precisely tailored to encapsulate and deliver bioactive lipophilic compounds effectivel...
Open access
Research Article10.9734/ejnfs/2025/v17i11621
Aim: This study evaluated the macronutrients, functional properties of composite flour and sensory properties of biscuits made from the blends of composite flour. Study Design: This study is an experimental study. Place and Duration of Study: Department of Food Engineering, Facul...
Open access
Research Article10.9734/ejnfs/2025/v17i11618
Aims: This study aims to evaluate the attitudes of associate degree students about fast food and to determine the effect of gender. Study Design: Students who voluntarily agreed to participate in the study were included. Within the scope of the research, the questionnaire was con...
Open access
Research Article10.9734/ejnfs/2025/v17i11616
Fish is a high-quality food, but it can contain toxic heavy metals that accumulate in its tissues, posing a risk to human health as it is at the end of the food chain. These metals threaten public health due to their toxicity and ability to accumulate in tissues, leading to the d...
Open access
Research Article10.9734/ejnfs/2025/v17i11617
This study investigated the hygiene practices and knowledge of street food vendors in the Volta Region of Ghana, utilizing the Theory of Planned Behavior as a conceptual framework. A descriptive research design was employed, with a multistage random sampling method selecting 254...
Open access
Research Article10.9734/ejnfs/2025/v17i11614
Background: Global warming has a negative impact on various aspects, including on community diet. Indirectly, the impact of extreme hot weather compromise food crops grow increasing food availability and accessibility. Target: Toddlers under five. Objective: Analyse whether globa...
Open access
Research Article10.9734/ejnfs/2025/v17i11615
Akpro Lathro Anselme, Doubi Bi Tra Serges, Djaha Konan Engueran, Kodjo Noëlle Françoise, Ochou Germain Elisabeth Cynthia, KONAN Konan Jean Louis & Hala N'klo·European Journal of Nutrition & Food Safety·2024
Coconut cultivation is a vital cash crop with significant potential for employment generation, particularly for youth and women. Its diverse applications in the agro-industry include the use of coconut water for consumption (beverage) and the production of sugar suitable for diab...
Open access
Research Article10.9734/ejnfs/2024/v16i121611
Gamma irradiation is known as an effective method to reduce microbial contamination in food products. Its application in seafood food not only enhances safety and quality but also extends shelf life, thereby minimizing post-harvest losses. This study focuses on evaluating the com...
Open access
Research Article10.9734/ejnfs/2024/v16i121612
Eggplant (Solanum melongena), one of the most common food crops in the world, has been reported to be a source of nutritionally important phytochemicals that are of health benefits although there is a dearth of its harness in the diversity of diets. The study aimed at evaluating...
Open access
Research Article10.9734/ejnfs/2024/v16i121613
Drumstick leaves and carrots need to be part of our diet and incorporating them into chocolate together leads to a newer innovation in the field of food science and technology. The formulated tricolour chocolate may provide us the convenience to have these important nutritional c...
Open access
Research Article10.9734/ejnfs/2024/v16i121609