Åshild Andreassen, Per Brandtzæg, Merethe Aasmo Finne, Askild Lorentz Holck, Anne-Marthe Jevnaker, Olavi Junttila, Heidi Sjursen Konestabo, Richard Meadow, Arne Mikalsen, Kåre M. Nielsen, Monica Sanden, Ville Erling Sipinen, Hilde-Gunn Opsahl-Sorteberg & Rose Vikse·European Journal of Nutrition & Food Safety·2020
In preparation for a legal implementation of EU-regulation 1829/2003, the Norwegian Scientific Committee for Food Safety (VKM) has been requested by the Norwegian Environment Agency (former Norwegian Directorate for Nature Management) and the Norwegian Food Safety Authority (NFSA...
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Research Article10.9734/ejnfs/2019/v11i430173
Aim: To monitor the effects of dosage and duration of administering KBrO3 on some electrolytes and hepatorenal parameters in male albino Wistar rats. Study Design: 24 rats, mean weight of 181.3 g were grouped into 4 with 6 rats of each. Experiment spanned over 12 days. In the con...
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Research Article10.9734/ejnfs/2019/v11i430163
Conjugated linoleic acid (CLA) refers to a class of positional and geometrical isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) having conjugate double bond system. CLA are synthesized in rumen of the ruminants by biohydrogenation of dietary fatty acids; and thus, ca...
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Research Article10.9734/ejnfs/2019/v11i430162
Aims: The aim of this study was to determine and compare the potential of Centaurea albonitens and Centaurea balsamita seeds as alternative raw materials for edible oil production and natural antioxidant sources. Study Design: C. balsamita and C. albonitens were harvested from th...
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Research Article10.9734/ejnfs/2019/v11i430161
Auricularia auricular is a traditional Chinese edible and medicinal fungus containing several bioactive compounds that have been proven to possess various healing effects. Around 98% of the global yield is provided by China and Heilongjiang province produces more than 52% of the...
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Research Article10.9734/ejnfs/2019/v11i430160
Biopreservatives are commonly used in food products to satisfy the increasing demand of consumers with increasing advancement in food and technology. The foods with chemical preservatives are now being neglected by the people and they prefer products which are generally recognize...
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Research Article10.9734/ejnfs/2019/v11i430159
Spices and herbs are being added to diet as ingredients often to improve color, aroma and acceptability of food. The presence of heavy metals in spices could result in the accumulation of these metals in the body organs. The amount of essential and non-essential heavy metals (Cd,...
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Research Article10.9734/ejnfs/2019/v11i330158
The aim of this study was to evaluate the nutritional and health implication of Pterocarpus santalinoides (Uturukpa) and Napoleona imperialis (Mkpodu) leaves. The vegetables were harvested from the forest in Udi Local Government area in Enugu State and identified at Department of...
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Research Article10.9734/ejnfs/2019/v11i330157
Background/Objective: Processing improves the nutritional quality of food and may/not lead to nutrient losses. Processing is done to eliminate inactive microorganisms/ antinutrients and extend the shelf life of food. Moringa oleifera plant is an important tree in some part of Nig...
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Research Article10.9734/ejnfs/2019/v11i330155
Background: The Baby Friendly Hospital Initiative (BFHI) aims to promote, protect and support optimal infant and young child feeding (IYCF) practices among all women, irrespective of their employment status. Consequently the University of Port Harcourt Teaching Hospital (UPTH), a...
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Research Article10.9734/ejnfs/2019/v11i330156
Aims: Qualitative assessment of rice bran supplemented bread with local breads. Study Design: The study was designed to identify good quality bread between rice bran supplemented bread and local breads. Place and Duration of Study: Sample: Five different varieties of rice brans (...
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Research Article10.9734/ejnfs/2019/v11i330148
Breastfeeding is essential to break the spiteful cycle of malnutrition in children. In spite of the WHO recommendations on optimum breastfeeding practices and their extensively acknowledged benefits, adherence to these recommendations in Cameroon remains incredibly low. The aim o...
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Research Article10.9734/ejnfs/2019/v11i330149
The research was undertaken to investigate the comparative phytochemical and in-vitro antibacterial activity of the single and combined strengths of the leaf extracts of Ocimum gratissimum Linn and Gongronema latifolium Benth. on some enteric bacterial isolates. The sensitivity t...
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Research Article10.9734/ejnfs/2019/v11i230146
This study evaluated 403 farmers from the open field and greenhouse farms in Mwea Irrigation Scheme on the types and classification of pesticides used to control pests and diseases on tomatoes, in July 2017 to June 2018. Five greenhouse tomato farmers were purposively selected wh...
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Research Article10.9734/ejnfs/2019/v11i230145
Because of increase in the complexity of the food supply chain, there is information asymmetry in the food industry. But, in other hand, due to increase in concern over health, sustainability, local production, genetically modified crops and welfare issues, there is increase in c...
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Research Article10.9734/ejnfs/2019/v11i230144