Nutrition & Food Science: Volume 49 Issue 2

Potentiality of probiotic yoghurt as a functional food – a review

S. Sarkar

Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic…

Association of serum retinol and circulating inflammatory cells with disease activity in ulcerative colitis patients

Nasim Abedimanesh, Alireza Ostadrahimi, Saeed Abedimanesh, Behrooz Motlagh, Mohammad Hossein Somi

The purpose of this study is to explore the association of serum retinol and number of circulating inflammatory cells and disease activity in patients with ulcerative colitis.

The effectiveness of 8 weeks individualized balanced low calorie diet on measures of central obesity and body composition

Fatemeh Ghannadiasl

The purpose of this paper is to assess eight weeks individualized balanced low-calorie diet on anthropometric measurements and body composition in apparently healthy obese women.

Evaluation and quality assessment of defatted microalgae meal of Chlorella as an alternative food ingredient in cookies

Prashant Sahni, Savita Sharma, Baljit Singh

Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies…

Nutritional status of children with sickle cell disease: A study at the Komfo Anokye Teaching Hospital of Ghana

Tracy Bonsu Osei, Charles Apprey, Felix Charles Mills-Robertson, Agartha N. Ohemeng

This study aims to assess the nutritional status of children with sickle cell diseases using anthropometric measurements, biochemical markers and dietary intakes.

A pilot study comparing bioelectrical impedance analysis and body mass index in determining obesity among staff of a Ghanaian University

Frank Ekow Atta Hayford, Collins Afriyie Appiah, Taofik Al Hassan, Odeafo Asamoah-Boakye, Matilda Asante

In Ghana, the body mass index (BMI) is widely used in clinical practice in assessing weight status, but it is limited as a measure of adiposity. The purpose of this study was to…

Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties

Marli Busanello, Marsilvio Lima De Moraes Filho, Karla Bigetti Guergoletto, Sandra Garcia

This paper aims to study the effect of addition of green banana flour (GBF) in skim milk, provides a nutritional and functional contribution to this matrix when added. They have…

Impact of nutrition education intervention on nutritional status of undernourished children (6-24 months) in East Mamprusi district of Ghana

Vincent Adocta Awuuh, Collins Afriyie Appiah, Faustina O. Mensah

This study aims to determine the impact of nutrition education intervention on nutritional status of undernourished children aged 6-24 months in the East Mamprusi district of…

Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments

Carlos Cavalheiro, Claudia Ruiz-Capillas, Ana Maria Herrero, Francisco Jiménez-Colmenero, Cristiano Ragagnin de Menezes, Leadir Lucy Fries

This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated in alginate beads during stress treatments, such as high temperatures and concentrations…

The role of lycopene in human health as a natural colorant

Azadeh Ranjbar Nedamani, Elham Ranjbar Nedamani, Azadeh Salimi

Human health is strongly affected by diet. By the increased use of food industries products, public knowledge about health factors and side effects of chemical additives, the…

Determination of nutritional composition in citrus fruits (C. aurantium) during maturity

Rita Mansour

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp…

Exploring the nutritional and phytochemical potential of sorghum in food processing for food security

Navnidhi Chhikara, Burale Abdulahi, Claudia Munezero, Ravinder Kaur, Gurpreet Singh, Anil Panghal

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review…

Anti-diabetes activity of Kombucha prepared from different snake fruit cultivars

Elok Zubaidah, Raida Amelia Ifadah, Umi Kalsum, Diana Lyrawati, Widya Dwi Rukmi Putri, Ignatius Srianta, Philippe J. Blanc

This paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.