This review highlights the transformative role of deep learning in food processing and production. Models like CNNs, GANs, Transformers, and hybrid networks show high accuracy in tasks such as food classification, adulteration detection, and quality assessment. These techniques a...
Open access
Research Article10.9734/ejnfs/2025/v17i101881
Aims: This study characterized the chemical, mineral, and photochemical properties of underutilized tropical fruit by-products in Vietnam—banana pseudostems, dragon fruit peels, and durian husks—to assess their potential in biomaterials, nutraceuticals, and circular agriculture....
Open access
Research Article10.9734/ejnfs/2025/v17i101882
This study evaluated the chemical composition of masa, a traditional West African fermented cereal food, produced from malted sorghum (Sorghum bicolor L. Moench) and fermented baobab (Adansonia digitata) pulp. Seven formulations were prepared with 5%, 10%, 15%, 20%, and 25% malte...
Open access
Research Article10.9734/ejnfs/2025/v17i101879
Guava pickle, a widely consumed condiment in various cuisines, was formulated and developed to evaluate its nutritional and quality attributes. The pickle was prepared using ripe guavas (Psidium guajava L.) and a blend of spices, including Capsicum annuum (red chilli powder), Cur...
Open access
Research Article10.9734/ejnfs/2025/v17i101880
This study focused on the development, organoleptic quality, and shelf-life evaluation of nutraceutical sports bars fortified with Prosopis cineraria pod flour, an underutilized desert plant rich in protein, fiber, minerals, and bioactive compounds. Multiple formulations were pre...
Open access
Research Article10.9734/ejnfs/2025/v17i101876
Cheese has been a part of the human diet for centuries. In ancient times, it served as a concentrated milk product that offered a longer shelf life. Its significant levels of fat and protein made cheese an energy-dense and nutritious food ideal for our industrious ancestors. This...
Open access
Research Article10.9734/ejnfs/2025/v17i101877
Aims: The development of convenient food products including nutrient-dense pulses along with cereals, make it complete food by integrating complementary proteins present in cereals and pulses. Lentils are major pulse, which is often consumed after dehusking to enhance culinary an...
Open access
Research Article10.9734/ejnfs/2025/v17i101878
Idli is a traditional fermented food product made from a batter of ground rice (Oryza sativa) and black gram (Phaselous muno) which undergoes lactic acid fermentation via lactobacillus. It is a breakfast food originated from South India. This premix provides a gluten- free, low-g...
Open access
Research Article10.9734/ejnfs/2025/v17i101870
Mushrooms are edible fungi enjoyed around the world for their unique taste and flavour. Packed with nutrients, they provide numerous health benefits, yet their full potential is often overlooked. Mushrooms contain bioactive compounds that make them strong candidates for developin...
Open access
Research Article10.9734/ejnfs/2025/v17i101871
The growing concerns over plastic waste and environmental sustainability have led to exploring alternative solutions, such as edible cutlery. This project focuses on developing edible cutlery using ragi, sago, and black gram flour, which are nutritious, eco-friendly, and locally...
Open access
Research Article10.9734/ejnfs/2025/v17i101872