Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Current Issue

Volume 7, Issue 2 (2021)

    Commentary Pages: 1 - 2

    Vitamin Deficiency and Under Nutrition

    Ramon B. Larrazabal

    Children grow and develop well once they have access to cheap, diverse, nutrient-rich food, acceptable maternal and kid care, adequate health services, and a healthy atmosphere together with safe water, sanitation, and sensible hygiene. youngsters will become ill-fed – so failing to grow and thrive – for a range of reasons.

    Commentary Pages: 1 - 2

    Treatments for Malnutrition

    Ananya Mandal

    Malnutrition is caused by a lack of essential nutrients in the diet. Treatment depends on many factors. These embrace the severity of malnutrition; the underlying reason behind the malnutrition; the ability to feed oneself; and the talent to eat and digest food unremarkably. Age, mental standing, and place of living of the patient are additionally thought-about. These factors confirm the set up of medical care also as wherever the patient is treated – reception or underneath the direction of an organic process professional or a specialist or different health professionals or at the hospital.

    Editorial Pages: 1 - 2

    Is irradiated food dangerous?

    Ashwini Wagh

    Considerable research over the past 5 decades indicates that food irradiation may be a safe and effective type of process. Food irradiation has been approved in forty countries together with Australia, u. s., Japan, China, France, and The Netherlands. To date, in Australia and New Sjaelland, solely herbs and spices, seasoner infusions, and a few tropical fruits are approved for irradiation by Food Standards Australia New Sjaelland (FSANZ), by the FSANZ Food Standards Code.

    Short Communication Pages: 1 - 2

    Digestive Enzymes and Weight Loss

    Rita Mehla

    As you age your ability to interrupt down food slows down. this happens naturally however additionally once years of abdomen abuse. Bloated, gassy and uncomfortable. “That meal weekday sort of a rock.” These feelings mean your digestion is compromised and your weight loss might be stalled. Too several processed foods. an excessive amount of food at one meal. intake whereas on the go. These all add up to poor digestion. Nearly one in 3 ladies have some form of biological process issue. Some square measure associated with diseases of the duct gland, however most fall into the class of diet and style.

    Short Communication Pages: 1 - 2

    Nutritional value of protein

    Ebisa Olika Keyata

    The nutritionary worth of a supermolecule is measured by the number of essential amino acids it contains. Different completely different foods contain different amounts of essential amino acids. Generally, Animal products (such as chicken, beef, or fish and farm products) have all of the essential amino acids and are referred to as 'complete' supermolecule (or ideal or high-quality protein). Soy product, quinoa, and also the seed of a foliaged inexperienced referred to as amaranth (consumed in Asia and also the Mediterranean) even have all of the essential amino acids.

    Volume 7, Issue 3 (2021)

      Editorial Pages: 1 - 2


      Ashwini Wagh

      Most people DO apprehend what healthy uptake is all about: less cooked food, less sugar and additional vegetables and fruits. once it involves having sensible nutrition, however, too several people don’t apprehend the complete details of the advantages of excellent nutrition and the way to travel concerning achieving it. Nutrition is a necessary facet of a healthy mode and also the importance of obtaining it right can't be overdone – let’s begin by going into the advantages of getting a nutrient diet.Most people DO apprehend what healthy uptake is all about: less cooked food, less sugar and additional vegetables and fruits. once it involves having sensible nutrition, however, too several people don’t apprehend the complete details of the advantages of excellent nutrition and the way to travel concerning achieving it. Nutrition is a necessary facet of a healthy mode and also the importance of obtaining it right can't be overdone – let’s begin by going into the advantages of getting a nutrient diet.

      Editorial Pages: 1 - 2

      Nutrition and Importance

      Ashwini Wagh

      Growth failure and matter inadequacy throughout childhood and adolescence will delay growth and build high risk of chronic diseases in adulthood. time of life is in the midst of a growth spurt that will increase the wants for each macronutrients and micronutrients. These higher necessities ar balanced by a additional economical use of supermolecule for development instead of energy. For females, time of life temporal order is full of childhood body mass index and share of body fat; knowledge for males ar inconclusive.

      Commentary Pages: 1 - 2

      Food chemistry and biochemistry

      Mostafa Taghizadeh

      Food chemistry is that the study of chemical processes and interactions of all biological and non-biological parts of foods. The biological substances embrace such things as meat, poultry, lettuce, beer, milk as examples. it's just like organic chemistry in its main parts like carbohydrates, lipids, and super molecule, however it conjointly includes areas like water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline conjointly encompasses however merchandise amendment beneath sure food process techniques and ways that either to reinforce or to stop them from happening.

      Commentary Pages: 1 - 2

      Food Science and Technology to Improving the Food Systems

      Rama Murty

      For centuries, inhabitants of cold climates have used the natural winter frosts as a preservation approach to protect foods from microbial or enzymatic deterioration. Following early experience with ice making in the 19th century, technology developed rapidly and by the end of the 19th century, cold air freezing plants were being used to produce frozen poultry in Europe, which was being traded between countries

      Short Communication Pages: 1 - 2

      Nutrition in Adult Patients

      Abiyot Lelisa

      Description The seven major categories of nutrients are carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. Nutrients may be sorted as either macronutrients or micronutrients required in tiny quantities. Carbohydrates, fats, and proteins are macronutrients, and supply energy. Water and fiber are macronutrients however don't offer energy. The micronutrients are minerals and vitamins.

      Volume 9, Issue 2 (2023)

        Research Article Pages: 1 - 5

        Extraction and Evaluation of Some Bioactive Compounds from Tomato Pomace for Use in Food Support

        Omar Turki Mamdoh Ershidat*

        DOI: 10.37421/2472-0542.2023.9.441

        This study aims to benefit from the tomato pomace produced from the manufacturing processes, by extracting and evaluating the bioactive compounds from it. Three methods were used to help extract these compounds which are Blending the Frozen (BF), Microwave Assisted (MA) and Ohmic Heating (OH). The results showed that the BF method was the best extraction method, and the amount of lycopene 487.4 μg/g, β - carotene 115.8 μg/g, total phenolics 1297.4 μg GAE/g, total flavonoids 462.5 μg QE/g and antioxidant activity 89.1%. It was found that the most abundant phenolic compounds in tomato pomace were gallic acid and ellagic acid, as it contains seven essential amino acids, and that glutamic acid was the dominant acid. Fatty acid estimation showed that linoleic cis and oleic cis were the dominant acids, as they were 585.50 and 164.67 μg/g total fatty acids, respectively. It also contained on unsaturated fatty acids 820.44 μg/g.

        Research Article Pages: 1 - 5

        Development of Sorghum-Based Shortbread Biscuits

        Adelaide Spio-Kwofie*

        DOI: 10.37421/2472-0542.2023.9.438

        Sorghum has proven to be a super-rich component of nutrition and adds a superb flavour to gluten-free baking. The purpose of this project is to develop shortbread biscuits from sorghum flour. The objectives of the study are to develop a shortbread biscuit using sorghum flour and to determine whether the sorghum-based shortbread biscuits would be acceptable to consumers commercially. In order to produce biscuits from sorghum flour, sorghum was milled, sieved, mixed, rolled, cut, and baked. Experimental and a descriptive approach design were used for the study. Sixty (60) respondents were purposively selected for the study. Questionnaires were used to collect information from the respondents. Sensory evaluations of the properties such as texture, flavour, taste, appearance and colour were examined. The study found that most of the respondents had seen and tasted sorghum flour and thus, would be able to give vivid responses to questions pertaining to sorghum flour and its products. Sorghum as flour in baking is good and can be a perfect substitute for wheat flour in the preparation of many baked products. Thus, the bakery industry will be able to produce shortbread biscuits all year round as a snack.

        Mini Review Pages: 1 - 2

        Preserving Aesthetic Appeal: Factors Affecting Color Deterioration of Mango Pulp in Different Storage Conditions

        Himansu Bhusan Sahoo*

        DOI: 10.37421/2472-0542.2023.9.439

        This article discusses the factors that contribute to the color deterioration of mango pulp and its impact on the product's aesthetic appeal. The study found that light exposure, oxygen exposure, storage temperature, packaging type, and raw material quality all play a crucial role in maintaining the color stability of mango pulp. Using packaging that provides better protection against light and oxygen, storing the product at low temperatures, and using high-quality raw materials can help preserve the product's color and maintain its aesthetic appeal. By considering these factors, manufacturers can produce high-quality mango pulp products that meet consumer expectations, ensuring their success in the market.

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