Akash kumar Biswas, Khaleda Khatun, Tahmina Mostarin, Al Hasir Gajanfor Ali, Moheuddin Morshed, Moorshida Parvin, Tasnia Thanim Mathin, Md. Riad Mahmud, Suma Akter Labonno & Samsun Nahar Hashi·European Journal of Nutrition & Food Safety·2023
A field-based experimental investigation was undertaken from March to July 2020 at the Horticultural Farm of Sher-e-Bangla Agricultural University (SAU) in Dhaka, Bangladesh, to assess the impact of integrated nutrient management on the growth and yield of snake gourd (Trichosant...
Open access
Research Article10.9734/ejnfs/2023/v15i111351
Information on food composition is important not only for the power of the market, but also for the health and safety of consumers. Halwa consumption in Zanzibar, especially in the urban west region, has increased with limited nutrition information and a lack of regulatory superv...
Open access
Research Article10.9734/ejnfs/2023/v15i101350
Children under the age of five are at risk of undernutrition particularly in developing countries. It was discovered that mothers' nutrition knowledge was one of the most influential factors in determining whether or not children under the age of five had an optimal nutritional s...
Open access
Research Article10.9734/ejnfs/2023/v15i101349
Aims: Microbial infestation of nuts and dried foods with the resultant production of aflatoxin is a global challenge to human health. This study aims to ascertain the safety of vended ready-to-eat cashews, groundnut and breadfruit. Study Design: This work is based on a completely...
Open access
Research Article10.9734/ejnfs/2023/v15i101348
Street vended foods have gained popularity due to economic benefits. However, they have been recognized as a potential hazard to public health as a result of poor hygienic practices. The study was conducted to assess the hygienic practices and microbiological quality of street ve...
Open access
Research Article10.9734/ejnfs/2023/v15i101347
Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn fr...
Open access
Research Article10.9734/ejnfs/2023/v15i101346
Lizet García Ríos, María del Carmen Omaña Galindo, Gustavo Peña Serrano, Indira Vega Gaitan & Jesús Carlos Ruvalcaba Ledezma·European Journal of Nutrition & Food Safety·2023
Obesity is a health problem that has increased since 1975. For this reason, to treat the disease, a transdisciplinary intervention is needed, however, this problem can be affected by the perception that people have about obesity, because the way people see and approach the proble...
Open access
Research Article10.9734/ejnfs/2023/v15i101345
AIMS: Evaluation of the effects of treatment of aqueous extracts and powder of spices on enhancement of refrigerated shelf life of vegetables. Study Design: Aqueous extract and powder of turmeric (Curcuma longa), black pepper (Piper nigrum), garlic (Allium sativum)and cumin (Cumi...
Open access
Research Article10.9734/ejnfs/2023/v15i101344
Beatriz Garnica-Guerrero, Itzmaltzin Lourdes Hernández-González, Miguel Ángel Serna-Martínez, Josefina Reynoso-Vázquez, Indira Vega Gaitan & Jesús Carlos Ruvalcaba-Ledezma·European Journal of Nutrition & Food Safety·2023
The main purpose of this article is to provide a detailed and concise explanation of the most common pathologies of the digestive system. This is composed of the digestive tract, liver, pancreas and gallbladder. Its main function is to carry out the digestion of food, to transfor...
Open access
Research Article10.9734/ejnfs/2023/v15i101343
Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the...
Open access
Research Article10.9734/ejnfs/2023/v15i101341
Dulce D. Cordero-Mendoza, María del Carmen A. Hernández-Ceruelos, Sergio Muñoz-Juárez, Alelí Julieta Izquierdo-Vega, Indira Vega-Gaitan & Jesús Carlos Ruvalcaba Ledezma·European Journal of Nutrition & Food Safety·2023
There are a wide variety of toxic compounds that are produced by fungi, known as mycotoxins, which are extremely important because they are found as contaminants in food for human and animal consumption, mycotoxicoses are diseases caused by mycotoxins, exposure to it occurs by in...
Open access
Research Article10.9734/ejnfs/2023/v15i101342
Aims: Two important variables are thought to play important roles in people’s eating habits: self-control and hedonism. The purpose of the study is to understand how and how much individuals’ eating behaviors are affected by their hedonistic lifestyle and their degree of self-con...
Open access
Research Article10.9734/ejnfs/2023/v15i91337
The consumption of animal products, including meat and meat products, has increased globally with increased household income. Spoilage by microbes, autolytic enzymes, and lipid oxidation can cause the deterioration of meat and meat products, which has a considerable economic and...
Open access
Research Article10.9734/ejnfs/2023/v15i91338
Medicinal plants possess compounds that can replace the conventional chemical preservatives utilized to preserve meat, which have adverse health effects on consumers. Many biochemical properties of dill and celery seeds as antimicrobial agents have been stated; thus, the present...
Open access
Research Article10.9734/ejnfs/2023/v15i91339
Clarias gariepinus and Oreochromis niloticus are two important fish species that are widely consumed in many parts of the world. This study investigated the nutritional composition, fatty acid profiles and organoleptic evaluation of these two fish species raised under wild and po...
Open access
Research Article10.9734/ejnfs/2023/v15i91340