Postbiotics have emerged as a rapidly developing class of microbial feed additives for poultry because they can deliver biologically active microbial structures and fermentation-associated compounds without requiring viable microorganisms in the final preparation. This narrative...
Open access
Research Article10.9734/ejnfs/2026/v18i102161
Yellow yam (Dioscorea cayenensis Lam.) is an underutilised tuber in Côte d’Ivoire with potential relevance to food security and food processing. This study evaluated the physicochemical characteristics of yellow yam pulp and the functional properties of its extracted starch using...
Open access
Research Article10.9734/ejnfs/2026/v18i102162
Valmin Ramos-Silva, Inocencia Peralta, Ariselma Magalhães Peçanha, Rafael Henrique Alves de Miranda, Thiago Barcelos da Silva, Laura Guimarães Távora de Oliveira, Wendell Costa Bila & Janine Pereira-Silva·European Journal of Nutrition & Food Safety·2026
Aims: To critically synthesise current scientific evidence on feeding difficulties in children with autism spectrum disorder (ASD), considering the sensory, behavioural, gastrointestinal, nutritional, and oral-motor domains. Study Design: Structured critical narrative review info...
Open access
Research Article10.9734/ejnfs/2026/v18i102160
Goat milk is consumed widely across Asia, Africa and the Mediterranean basin and is frequently promoted as a source of health-promoting protein fragments. Research on peptides released from caprine caseins and whey proteins has expanded rapidly, yet much of the literature reports...
Open access
Research Article10.9734/ejnfs/2026/v18i102159
Childhood obesity has emerged as a significant public health challenge. This review aims to synthesise existing evidence on the major risk factors contributing to the development of childhood obesity while highlighting its medical and psychological consequences. The studies exami...
Open access
Research Article10.9734/ejnfs/2026/v18i102155
Papaya (Carica papaya L.) cv. Red Lady is a highly perishable climacteric fruit that undergoes rapid ripening and quality deterioration after harvest. This study evaluated the effectiveness of postharvest polyamine treatments for maintaining physicochemical quality and extending...
Open access
Research Article10.9734/ejnfs/2026/v18i102156
Small indigenous fish species (SIS) are highly popular among people in Bangladesh, as numerous closed and open water bodies support abundant production of these exceptionally palatable fish. Value-added, ready-to-heat fish products have gained increasing popularity globally in re...
Open access
Research Article10.9734/ejnfs/2026/v18i102157
Camel milk has moved from a regionally important pastoral food to an internationally marketed product promoted for nutritional and therapeutic properties. This critical narrative review evaluates its chemical composition, biological activities, human health evidence, processing c...
Open access
Research Article10.9734/ejnfs/2026/v18i102158
This study examined how historical agrarian institutions and global development partnerships influence agricultural transformation and food security in Ebonyi and Imo States, South-eastern Nigeria. A cross-sectional survey design was adopted, and data were collected through a str...
Open access
Research Article10.9734/ejnfs/2026/v18i102153
Kokum (Garcinia indica Choisy), an important spice fruit native to the Konkan region, is known for its unique acidic flavour, natural pigments, and bioactive compounds. However, its utilisation is mainly limited to traditional products such as syrup, squash, and dried rind. The p...
Open access
Research Article10.9734/ejnfs/2026/v18i102154
Aims: This study aimed to characterise the food products marketed in a densely populated urban area, evaluate compliance with BPOM food-labelling regulations, and assess food hygiene practices among food business operators. Study Design: This study used a descriptive observationa...
Open access
Research Article10.9734/ejnfs/2026/v18i92152
Oxidative deterioration remains one of the principal determinants of the sensory, nutritional and economic life of lipid-containing foods, and the substitution of synthetic phenolic additives with plant-, marine- and by-product-derived antioxidants has become a dominant strategy...
Open access
Research Article10.9734/ejnfs/2026/v18i92149
This study evaluated the proximate composition, selected mineral content, antioxidant activity, physical characteristics and sensory acceptability of biscuits produced from Cavendish banana flour and processed tropical almond (Terminalia catappa L.) seed flour. Tropical almond ke...
Open access
Research Article10.9734/ejnfs/2026/v18i92150
Flood disasters can disrupt household food access and alter dietary patterns, increasing nutritional vulnerability among affected populations. The present study focused on changes in food consumption patterns and dietary diversity among female household members of Daganbhuiyan Un...
Open access
Research Article10.9734/ejnfs/2026/v18i92151
Aims: This study assesses the nutritional quality (vitamin A, vitamin E, and lipid content) and microbiological quality, including contamination by Aspergillus flavus, of cashew nut butter produced through local artisanal processing and sold in Côte d’Ivoire. Study Design: An ana...
Open access
Research Article10.9734/ejnfs/2026/v18i92148