The study was conducted from August 2023 to September 2024 at the Department of Agricultural Engineering, College of Horticulture, Munirabad, Karnataka, India, with the objective of determining the engineering properties of apple ber (Ziziphus mauritiana). These properties are es...
Open access
Research Article10.9734/ejnfs/2025/v17i111902
Funchious Paul Mensah, Benjamin Yennuna Konyannik, Monic Semanu, Ernest Kwesi Aboagye, Nathaniel Kwawu, Kugbe Patricia, David Konadu Kesse, Ntow Prosper, Akwasi Agyapong Oppong-Agyemang, Justice Osei Marfo, Gyamfi Charles Yaw & Abdul – Jalil Salifu·European Journal of Nutrition & Food Safety·2025
Problem Statement: Postharvest losses of tomatoes in Sub-Saharan Africa (SSA) remain alarmingly high, reaching up to 50% in some regions, due to fungal and bacterial pathogens, poor handling practices, and inadequate storage infrastructure. Aims: This review aims to synthesize cu...
Open access
Research Article10.9734/ejnfs/2025/v17i111901
The present study focused on optimizing encapsulation parameters for Lactobacillus acidophilus through a composite formulation consisting of sodium alginate, carrageenan, omega-3 fatty acids, and phytosterol. Response Surface Methodology (RSM), integrated with a Central Composite...
Open access
Research Article10.9734/ejnfs/2025/v17i111900
The present study focused on studying the effects of different pre-treatments and freezing schedules on the drip-loss kinetics of Oreochromis niloticus fillets stored at -18 oC for 120 days. Drip-loss is an important quality parameter in frozen fish products since it negatively i...
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Research Article10.9734/ejnfs/2025/v17i111899
The “Garba,” an iconic Ivorian dish made of attiéké (fermented cassava semolina) and fried tuna, is widely consumed in Abidjan due to its affordability and cross-social popularity. However, the frequent and excessive reuse of frying oils raises major public health concerns, parti...
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Research Article10.9734/ejnfs/2025/v17i111898
Tomato (Solanum lycopersicum) is a common vegetable sold in different grades (fresh and spoiled) and widely consumed in Nigeria. It has high water content, which makes it habitable for bacteria and predisposes it to spoilage by pathogenic organisms, thus posing significant health...
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Research Article10.9734/ejnfs/2025/v17i111897
This study compared the concentration of heavy metals like iron (Fe), copper (Cu), cadmium (Cd), zinc (Zn), arsenic (As), and lead (Pb) in five samples each of palm and kernel oils produced in Juaben, Ghana, using the Atomic Absorption Spectrophotometric (AAS) technique and its a...
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Research Article10.9734/ejnfs/2025/v17i111894
Guava (Psidium guajava L.), renowned as highly perishable, leading to significant post-harvest losses. This study aimed to develop low-calorie Ready-to-Serve (RTS), nectar, and squash beverages by blending guava (cv. Allahabad Safeda) with other tropical fruits (mulberry, jamun,...
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Research Article10.9734/ejnfs/2025/v17i111895
Aims: To develop and optimize a Functional Greek Style Yoghurt Sauce by incorporating nutrient-rich ingredients and to evaluate the effect of different inclusion levels on sensory characteristics and to identify the most acceptable combination. Study Design: Formulation of Funct...
Open access
Research Article10.9734/ejnfs/2025/v17i111896
Aims: To optimize and evaluate a enriched Shrikhand, by using optimal combinations of Noni juice and Jaggery for sensory evaluation. Study Design: Development of enriched Shrikhand by incorporating functional ingredients at varying levels to evaluate their effect on sensory prope...
Open access
Research Article10.9734/ejnfs/2025/v17i111893