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1. Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup

   Cucumis callosus or “ Choti kachri ” is feral species of Cucurbitaceae family grown commonly in the semi-arid zones. The current study aimed to...

   Deepika, Sarita, Anita Kumari in Plant Foods for Human Nutrition

   Article 13 November 2023
   

2. Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels

   The aim of this work was to determine the proximate, mineral, amino acid composition, antioxidant activity, anti-nutritional factors, total dietary...

   Divyani Panwar, Parmjit S. Panesar, Harish K. Chopra in Journal of Food Science and Technology

   Article 16 April 2023
   

3. Nutritional Assessment

   Nutritional health of an individual or a population is defined as a state of equilibrium wherein the nutrient intake and requirements balance each...

   Darshan Malik, Nandita Narayanasamy, ... Nimisha Sinha in Textbook of Nutritional Biochemistry

   Chapter 2023
   

4. Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

   Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed...

   Zahra Amri, Amira Mnari Bhouri, ... Beligh Mechri in BMC Biotechnology

   Article Open access 15 May 2024
   

5. Evaluation of the Nutritional Value, Toxins and Pollutants in Mazandaran Rice and Detection of the Rice Health Level

   Abstract

   As insecticides, fungicides, heavy metals, and aflatoxins enter the food chain, they cause adverse effects on living organisms and humans....

   Ahmad Gholizadeh, Seyed Esmaeil Yazdanpanah in Moscow University Chemistry Bulletin

   Article 01 February 2024
   

6. Human Nutritional Neuroscience: Fundamental Issues

   Human Nutritional Neuroscience, an interdisciplinary field, delves into the intricate relationship between diet and brain health, exploring the...

   Walaa H. Foula, Waleed M. Foad in Nutrition and Psychiatric Disorders

   Chapter 2024
   

7. Measuring Mood in Nutritional Research

   In nutrition research, mood is frequently measured, typically using rating scales. Positive mood encourages consumption, so it’s crucial to evaluate...

   Abraham Olufemi Asuku, Maryam Tayo Ayinla, Ayodeji Johnson Ajibare in Nutrition and Psychiatric Disorders

   Chapter 2024
   

8. Nutritional Interventions vs. Pharmacological Interventions

   This book chapter critically compares the efficacy, mechanisms, and implications of nutritional interventions vs. pharmacological interventions in...

   Samar F. Darwish, Sherif S. Abdel Mageed, ... Abdulla M. A. Mahmoud in Nutrition and Psychiatric Disorders

   Chapter 2024
   

9. Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins

   High-protein beverages are among the most consumed, but few offer nutritional or active ingredients beyond their basic nutritional content. The...

   Chaima Dridi, Mathieu Millette, ... Monique Lacroix in Food and Bioprocess Technology

   Article 04 March 2023

10. Nutritional evaluation, amino acid, and fatty acid properties of boiled ackee arils

    Ackee fruit ( Blighia sapida ) is a tropical plant widely cultivated for its delicious and nutritious arils. However, due to the presence of toxic...

    Babawande A. Origbemisoye, Beatrice O. Ifesan in Journal of Food Measurement and Characterization

    Article 08 April 2024
    

11. Response surface optimization of pulsed electric field processed kiwi–carrot juice: enzyme inactivation and evaluation of physicochemical and nutritional properties

    Pulsed electric field (PEF) is a novel method in liquid/semi-solid food processing, which has attracted attention due to its less destructive effects...

    Aman Mohammad Ziaiifar, Adel Dezyani, ... Edris Arjeh in Journal of Food Measurement and Characterization

    Article 13 October 2023
    

12. Estimation of Nutritional Components in Forages

    Forage quality analysis involves estimation of different components in sample. Different analytical methods are available for the evaluation of...

    Rajan Katoch in Techniques in Forage Quality Analysis

    Chapter 2023
    

13. Impact of temperature fluctuations on fatty acid composition and nutritional quality of tilapia fillet (Oreochromis niloticus)

    In this study, the muscle composition (approximate composition, amino acids, fatty acids) of frozen tilapia fillets undergoing temperature...

    Mingyu Yin, **chang Wang in Journal of Food Measurement and Characterization

    Article 13 December 2023
    

14. Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs

    Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable...

    Ali Kozlu, Nujamee Ngasakul, ... Diana Karina Baigts-Allende in European Food Research and Technology

    Article Open access 04 March 2024
    

15. Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives

    Abstract

    The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal α-amylase (FAA), sodium...

    Shodehinde Sidiqat Adamson, Dasappa Indrani, Pichan Prabhasankar in Journal of Food Science and Technology

    Article 24 July 2021
    

16. Comparing the morphological characteristics and nutritional composition of 23 pepper (Capsicum annuum L.) varieties

    Here, 23 pepper varieties ( Capsicum annuum L.) were used in the evaluation of morphological, agronomic, and nutritional characteristics to support...

    Li **, Ning **, ... Jihua Yu in European Food Research and Technology

    Article 28 December 2022
    

17. Contribution of Sorghum and Finger Millets for Sustainable Food and Nutritional Security

    Food insecurity has become global issue, which increases the dire need for different sustainable agricultural practices. The millets referred as...

    Shalini Chaudhary, Muskan Chadha, ... Karuna Singh in Sustainable Food Systems (Volume I)

    Chapter 2024
    

18. Nutritional Value of Processed Juice and Products

    Considering a steady increase in the consumption of juices, the production and processing of the same have been dramatically increased in the past...

    Suryapratap Ray, Chitra Jangid, Rahul Vashishth in Citrus Fruits and Juice

    Chapter 2024
    

19. Performance of Metarhizium rileyi Nm017: nutritional supplementation to improve production and quality conidia

    This study aimed to analyze the effect of nutritional supplements on improving conidia production of Metarhizium rileyi Nm017 at laboratory scale...

    Cindy Mejía, Jaime Rocha, ... Ginna Quiroga-Cubides in 3 Biotech

    Article Open access 24 February 2024
    

20. Environmental impact and nutritional quality of adult diet in France based on fruit and vegetable intakes

    Purpose

    To describe the nutritional quality and environmental impact of self-selected diets of adults in France in relation to their fruit and...

    Nathalie Komati, Florent Vieux, ... Delphine Tailliez in European Journal of Nutrition

    Article Open access 06 October 2023