Age-related degenerative diseases, including osteoporosis, cardiovascular disease, and neurological disorders, are growing more common as the world's population ages, creating serious public health issues. Because of their bioactive ingredients, which can promote health at the ce...
Open access
Research Article10.9734/afsj/2026/v25i5875
This study investigated the nutritional composition, antioxidant activity, and probiotic viability of millet–soybean-based snack bars enriched with Lactobacillus acidophilus. Snack bars were formulated using millet, soybean, dates, cashew nuts, and date syrup, with probiotics enc...
Open access
Research Article10.9734/afsj/2025/v24i10818
Harsha Vardhan G., Ghodke S. V., Gitte M. B., Thool S. S., More S. V. & Jamdar V. P.·Asian Food Science Journal·2025
Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare c...
Open access
Research Article10.9734/afsj/2025/v24i7803
Functional food is a novel area that has occupied much interest in recent time among Food scientists and consumers due to the health promoting attributes. These special foods contain ingredients that aid specific body functions and promote our wellbeing. Since, people are becomin...
Open access
Research Article10.9734/AFSJ/2018/41784