Avocado (Persea americana) seeds are potential components for food fortification, which contain several numbers of phytochemicals, nutrients and each of them plays a beneficial role in preventing diseases, by enhancing the nutritional value of foods. Incorporation of avocado seed...
Open access
Research Article10.9734/ejnfs/2026/v18i21962
The microorganisms responsible for alcoholic fermentation are generally present on the surface of the raw materials used as substrate. The consumption of alcoholic beverages is a tradition deeply rooted in human society, as these beverages have been present at religious and cultu...
Open access
Research Article10.9734/ejnfs/2026/v18i21963
Water and food-borne diseases caused by Salmonella and Escherichia coli are real public health problems. In N'Djamena; Chad, and many similar cities in Africa, urban agriculture routinely is based polluted wastewater to irrigate market garden crops. This untreated wastewater is d...
Open access
Research Article10.9734/ejnfs/2026/v18i21961
Excessive concentrations of benzoic acid may lead to toxic effects, such as allergic reactions, gastrointestinal irritation, or metabolic disturbances, particularly in sensitive individuals. In total, 24 herbal decoction products were analyzed in this study to determine their ben...
Open access
Research Article10.9734/ejnfs/2026/v18i21960
Introduction: Beetroot supplementation, a dietary source of inorganic nitrate, has been investigated as a non-pharmacological strategy to improve cardiovascular health, mainly by increasing the bioavailability of nitric oxide (NO) through the nitrate–nitrite–nitric oxide pathway....
Open access
Research Article10.9734/ejnfs/2026/v18i21959
Additive manufacturing (AM), commonly referred to as three-dimensional (3D) food printing, has emerged as a disruptive technology within modern food systems, enabling precise control over food structure, composition, and functionality. In the context of alternative protein produc...
Open access
Research Article10.9734/ejnfs/2026/v18i21957
Malnutrition, particularly protein–energy malnutrition and micronutrient deficiencies, remains a major public health challenge, partly due to the underutilization of nutritionally rich indigenous crops. This study evaluated the quality attributes of cookies produced from composit...
Open access
Research Article10.9734/ejnfs/2026/v18i21958
In India, socio-economic disparities, limited nutritional knowledge, and unequal intra-household food distribution continue to influence dietary patterns and nutritional outcomes among farm families. Understanding the interplay between nutritional knowledge, food consumption, exp...
Open access
Research Article10.9734/ejnfs/2026/v18i21955
Pomegranate (Punica granatum L., Punicaceae) and pineapple (Ananas comosus L., Merril) are among the most widely consumed tropical non-citrus fruits, owing to their pleasant aroma, refreshing taste, and desirable °Brix to acid balance. Their juices are commonly utilized in fruit-...
Open access
Research Article10.9734/ejnfs/2026/v18i21956
This study aimed to determine the bioavailability of micronutrients and assimilation indices during the post-production storage of dried mango slices. For this purpose, 240 packages of 100 g, representing 10% of the total production of dried mango slices, were packaged and stored...
Open access
Research Article10.9734/ejnfs/2026/v18i21954