Background: Gluten-free diets are critical for individuals with celiac disease or gluten intolerance. However, most gluten-free breads often lack desirable sensory and nutritional qualities due to the absence of gluten. Enriching rice-based bread with soy flour presents a promisi...
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Research Article10.9734/ejnfs/2025/v17i51719
In today's market, consumers are increasingly demanding meat that is not only safe and of the highest quality but also minimally processed and free from unnecessary additives. To meet these evolving expectations, innovative antimicrobial systems and advanced technologies are bein...
Open access
Research Article10.9734/ejnfs/2025/v17i51717
This carried out the mathematical evaluation of health risk of heavy metals and polycyclic aromatic hydrocarbons in selected seafood in Idema-Abureni Clan, Bayelsa State. Seafood were collected from Idema River. Heavy metals, PAHs, estimated daily intake (EDI), life cancer risk (...
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Research Article10.9734/ejnfs/2025/v17i51718
White oats are nutritionally valuable due to their high-quality protein, dietary fiber, and beneficial fats, along with notable beta-glucan content that supports cardiovascular and digestive health. A laboratory experiment was conducted in the Department of Agricultural Biochemis...
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Research Article10.9734/ejnfs/2025/v17i51713
Aims: Infant flour "Custard," commonly known in Côte d’Ivoire as "Anago Baka," is primarily made from corn. The industrial form is produced in Nigeria (yellow box) and Côte d'Ivoire (white box). The dough is made by hand from fermented maize by saleswomen. This study aimed to eva...
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Research Article10.9734/ejnfs/2025/v17i51714
This review explores about edible packaging on sustainable food system. In recent years, edible coatings and films have drawn a lot of attention. There are clear benefits to using polysaccharide, lipid, and protein-based materials (and their composites) in edible packaging over s...
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Research Article10.9734/ejnfs/2025/v17i51715
Aims: Nutritional benefits of supplementation of Azolla meal and fish meal to Konkan Kanyal goat were exploited in the present study by feeding Azolla meal and fish meal through concentrate along with basal feed. This work aimed to facilitate supplementation of Azolla meal and fi...
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Research Article10.9734/ejnfs/2025/v17i51716
The available orange peel extraction processes have several drawbacks including the need of solvents and high temperatures which affect the quality of orange oil. Thus there is a need to develop an alternate green process for extraction of orange oil. In present study, solid stat...
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Research Article10.9734/ejnfs/2025/v17i51711
Clove (Syzygium aromaticum), an aromatic spice known for its therapeutic and culinary value, has emerged as a significant subject of scientific inquiry due to its broad range of bioactive compounds and diverse industrial applications. This review provides a comprehensive overview...
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Research Article10.9734/ejnfs/2025/v17i51712
Solin Jawhar Mohammed Sdiq, Zanyar Othman Omer, Ali Mohammed Salih, Roshna Akram Ali, Abdulrahman Ahmed Mahmood, Kawan Sirwan & Khansa Hameed·European Journal of Nutrition & Food Safety·2025
Aims: This study examines the physicochemical, sensory, and nutritional properties of five local sesame tahini samples (A, B, C, D, and E) to assess their quality in comparison to industry standards. Random samples were collected from markets in Sulaimani city and stored under co...
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Research Article10.9734/ejnfs/2025/v17i51709
Misti Dahi, also referred to as Mishti Doi or Lal Dahi, is a traditional sweetened fermented dairy product that originates in Eastern India. It is prepared by fermenting caramelized milk using native starter culture. Traditionally, it is prepared using buffalo or cow milk, carame...
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Research Article10.9734/ejnfs/2025/v17i51710
Adolescent girls are particularly vulnerable to mental-health disorders such as anxiety and depression because this life stage is marked by profound psychological and physiological changes. Recent studies estimate that about 31 % of the population now contends with chronic psychi...
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Research Article10.9734/ejnfs/2025/v17i51706
Experiment was carried out to analyse the effect of microwave preheating time at selected power level and temperature for hot air oven drying on drying kinetics. The samples were analysed for various parameters such as moisture content, drying rate, moisture ratio, drying constan...
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Research Article10.9734/ejnfs/2025/v17i51707
The surge in demography within fixed areas of agricultural land despite modern cultivation practices, application of fertilizer and adequate soil management have increased food production. But after the 1980s the quantum of demand could not be fulfilled with lagging in micronutri...
Open access
Research Article10.9734/ejnfs/2025/v17i51708
This study assessed the quality characteristics of juice blends formulated from mango (Mangifera indica), hog plum (Spondias mombin), and ginger (Zingiber officinale). The objectives were to evaluate the physicochemical properties, nutrient composition, and sensory attributes of...
Open access
Research Article10.9734/ejnfs/2025/v17i41703