The demand and consumption of noodles has increased globally and is attributable to the rising demand for affordable, convenient and shelf stable foods. Nevertheless, most noodles available on the market are low in nutritional value, consisting mainly of starch. This study aimed...
Open access
Research Article10.9734/afsj/2025/v24i8809
Noor Fadzlina Inche Zainal Abidin, Wan Nur Zahidah Wan Zainon, Nur Ilida Mohamad, Nur Intan Farina Sawal, Rahimah Mohd. Zaki & Mohd. Fakhri Hashim·Asian Food Science Journal·2025
Background: Retort processing is a thermal food preservation technique that involves heating hermetically sealed containers to achieve commercial sterility and microbiological safety. This method can be applied to various food products, including canned foods, ready-to-eat meals,...
Open access
Research Article10.9734/afsj/2025/v24i8808
Introduction: Spirulina, a nutrient-rich cyanobacterium, is widely used in functional foods and nutraceuticals, but its stability during storage—especially in raw form—remains a critical challenge. Today, Spirulina is widely incorporated into functional foods, nutraceuticals, and...
Open access
Research Article10.9734/afsj/2025/v24i7807
Background: Global concerns over environmental sustainability, health, and food security have spurred growing interest in plant-based meat analogues—products designed to replicate conventional meat in appearance, texture, taste, and nutritional value. While traditional alternativ...
Open access
Research Article10.9734/afsj/2025/v24i7806
Broccoli is a green vegetable (Brassica oleracea var.italica) plant which is characterized by green flower heads arranged in a tree like branches are attached with a thick, edible stalk. It is a popular vegetable crop with a good source of various remarkable nutritional compositi...
Open access
Research Article10.9734/afsj/2025/v24i7805
Background: In Mali, rapid urbanization has led to increasing food security challenges, but research on urban dietary patterns is limited. The objective of this analysis is to assess food security, dietary diversity and the associated socio-demographic determinants of Bamako hous...
Open access
Research Article10.9734/afsj/2025/v24i7804
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
R.M.K.G.U. Rathnayaka, H.P.T.N. Silva, M. A. Jayasinghe & Duminda Kuruppuarachchi·Asian Food Science Journal·2025
The importance of Food Literacy (FL) has grown significantly on a global scale, as it plays a key role in promoting food security and supporting sustainable development. This study aims to explore and map the current landscape of food literacy research, with a focus on identifyin...
Open access
Research Article10.9734/afsj/2025/v24i7802
Delphinidin, a natural pigment found in Clitoria ternatea, was investigated as an alternative to artificial blue food colourants associated with potential health risks, including cancer. The methodology involved hydroalcoholic extraction of Delphinidin from Clitoria ternatea flow...
Open access
Research Article10.9734/afsj/2025/v24i7801
Consumers are increasingly demanding nutritional quality in food products. The enrichment of yoghurt with functional ingredients, such as fruits and vegetables, has been widely explored to meet this demand. However, limited attention has been paid to the use of combined dates and...
Open access
Research Article10.9734/afsj/2025/v24i7800