Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural swee...
Open access
Research Article10.9734/ejnfs/2024/v16i101569
The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatur...
Open access
Research Article10.9734/ejnfs/2024/v16i101568
Fruits are an important source of nutrition as most of them contain sufficient amounts of minerals, vitamins, and antioxidants. However, processing these fruits results in enormous waste, accounting for around 40% of total food output. Fruit processing industry waste includes dis...
Open access
Research Article10.9734/ejnfs/2024/v16i101567
This study aimed to enhance traditional cereal-based complementary foods in Nigeria by developing and evaluating a nutrient-dense blend of sweet potato, carrot, and crayfish. The objective was to address protein-energy malnutrition in low-resource settings by improving the nutrit...
Open access
Research Article10.9734/ejnfs/2024/v16i101564
The experiment, was carried out in completely randomized design with nine treatments and three replications by blending cashew apple and aonla natural juices. The chemical composition of cashew apple and aonla juice were analysed, value for T.S.S., reducing sugars, total sugars a...
Open access
Research Article10.9734/ejnfs/2024/v16i101565
The demand for carbonated beverages is increasing, offering opportunities to develop drinks with significant health benefits. Beverages containing carob, tamarind and hibiscus offer multiple nutritional and functional benefits and can serve as healthy alternatives to other soft d...
Open access
Research Article10.9734/ejnfs/2024/v16i101566
Custard apple (Annona squamosa L.), a tropical fruit known for its sweet and creamy pulp, has been traditionally valued for its taste, health benefits, and medicinal properties. Rich in vitamins, minerals, and antioxidants, custard apple significantly enhance immune function, imp...
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Research Article10.9734/ejnfs/2024/v16i101563
Yengkhom Bijen Kumar, Mohd Ali, Sandip Patra, Prabha Moirangthem, N. Uttam Singh, M. Bilashini Devi, Ph. Menaka Sharma, Rumki Sangma, N. Umakanta, N. Raju Singh, H. Jiten Singh, L. Joymati Chanu, S. Gojendro Singh, H. Dayananda Singh & Anjoo Yumnam·European Journal of Nutrition & Food Safety·2024
Tomato is one of the most important vegetables affected by various diseases. Owing to its effectiveness and safe in use, azoxystrobin is used in controlling major fungal diseases in tomato. An ethyl acetate method was validated for determining azoxystrobin in tomato using LC-MS/M...
Open access
Research Article10.9734/ejnfs/2024/v16i101562
Millets, a type of cereal from the Poaceae family, are among the earliest crops still produced today. They are a customary staple meal in the world's arid regions. It is a drought-resistant crop that needs minimal upkeep. This paper examines the possible anti-aging benefits of ma...
Open access
Research Article10.9734/ejnfs/2024/v16i101560
Irza Nanda Ranti, Zein Megawati, Meildy E, Pascoal, Grace K.L Langi, Rudolf B. Purba, Phembriah S. Kereh, Ana B. Montol, Olga L. Paruntu & Vera T. Harikedua·European Journal of Nutrition & Food Safety·2024
Background: The quality of human resources is the main factor required for the successful implementation of business in the company. Labour productivity has a very important role in the development of human resources in the company. Empirical evidence shows that the quality of hu...
Open access
Research Article10.9734/ejnfs/2024/v16i101561
The study investigated the effect of incorporation of watermelon juice in yogurt on the quality of the blends. Yogurt and watermelon (Citrullus lanatus) juice were produced. The watermelon juice was used to substitute 0, 10, 20, 30, 40, and 50% of yogurt. The chemical composition...
Open access
Research Article10.9734/ejnfs/2024/v16i101559
The rising incidence of foodborne illnesses and scandals, coupled with heightened consumer awareness of the negative impacts of artificial ingredients, has driven a significant shift toward clean label products—foods defined by simple, recognizable ingredients and minimal process...
Open access
Research Article10.9734/ejnfs/2024/v16i101558
Nutrition is one of the important aspects that deals with good health and wellbeing of people. Nutrition education helps to resolve the nutrition problems by imparting nutrition education and bring desirable changes in terms of Knowledge, Attitude and Practices (KAP). The existin...
Open access
Research Article10.9734/ejnfs/2024/v16i101557
Millets are excellent source of protein, minerals and dietary fibers, and therefore they can be supplemented in bakery products and plays a therapeutic role in human health. The present study is aimed at optimizing the level of pearl millet, finger millet and little millet flours...
Open access
Research Article10.9734/ejnfs/2024/v16i101556
Quinoa (Chenopodium quinoa Willd) is pseudocereal that has survived in the Andean region's tough bioclimatic conditions since time immemorial. This crop is still widely grown in the Bolivian and Peruvian areas. Many countries are expressing interest currently because of its wide...
Open access
Research Article10.9734/ejnfs/2024/v16i101555