Nutrition & Food Science: Volume 54 Issue 6

Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3

Roza Rafiei, Leila Roozbeh Nasiraie, Zahra Emam Jumeh, Sara Jafarian

The use of polysaccharides increases solubility and consistency and causes functions such as viscosity? Moisture and food emulsifier stabilizer. This study aims to enrich the…

Incremental implementation concept for healthy eating habits in German school with kiosk

Monika Bauer, Gertrud E. Morlock

School kiosk offerings play a crucial role in the dietary behavior of students. The importance of healthy meals in schools is emphasized again and again, but there is a lack of…

Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures

Shahd A.A. Alsayari, Rehab F.M. Ali, Sami A. Althwab, Mona S. Almujaydil

This study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different…

Evaluation history of dietary food groups and nutritional habits of individuals diagnosed with a memory disorder: a case–control study

Seyedeh Narjes Marashi, Shirin Amini, Setayesh Ebrahimian

Cognitive decline and dementia are major causes of disability. Research has suggested a relationship between dietary intake and memory problems in individuals. This study aims to…

Cholesterol-lowering effect of Pediococcus strains isolated from mother’s milk in mice

Milad Abdi, Roya Ghanavati, Vahid Lohrasbi, Malihe Talebi

The Pediococcus strains belong to the group of lactic acid bacteria (LAB). This study aims to isolate and identify the Pediococcus spp. from mother’s milk, and investigate their…

Protein hydrolysates of millets: an effective therapeutic to wide range of diseases

Anand Kumar Pandey, Shalja Verma

Millets are underused crops that have the potential to withstand harsh environmental conditions. Recent research has proved immense nutritional benefits associated with millets…

Adherence to the Mediterranean dietary pattern among workers: a systematic review

Patrícia Leão, Mariana Rei, Sara Rodrigues

This paper aims to carry out a systematic review based on the preferred reporting items for systematic reviews and meta-analyses (PRISMA) guidelines to assess the adherence to the…

Are functional foods used as self-medication? Subjective health, self-reported disease symptoms, current medical treatment and functional food choices

Dovile Barauskaite, Justina Barsyte, Bob M. Fennis, Vilte Auruskeviciene, Naoki Kondo, Katsunori Kondo

Functional foods have been marketed as promoting health and reducing the risk of disease. While the market of functional foods is increasing across the globe, little is known…

Time perspective and eating behaviour of young adults: how important is a healthy future compared to the present?

Toritseju Begho, Shuainan Liu

Promoting healthy dietary habits is a concern for public health due to the association between unhealthy diets and nutrient-related diseases. This paper aims to examine the…

Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs

Umi Afiqah Omar, Pavan Kumar, Muhamad Faris Ab Aziz, Awis Qurni Sazili, Mohammad Rashedi Ismail-Fitry

This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs.