Current Nutrition & Food Science - Volume 15, Issue 3, 2019

Unripe grape juice (verjuice) may offer health benefits, including the treatment of cardiovascular disease. The presence of bioactive compounds in verjuice influences blood pressure, inflammatory markers, oxidative stress, endothelial function, fatty streak formation and glycemic level. Studies have shown that the bioactive compounds also affect serum lipid profile, raising LDL cholesterol under certain circumstances. The healt Read More

Background: Sweet cherries are one of the most appreciated fruits worldwide as well as one of the great sources of several active substances, as phytochemical compounds (carotenoids, serotonin, melatonin and phenolic compounds) as well as in nutritive compounds (sugars and organic acids). Accumulating research demonstrate that their supplementation in our daily diet can contradict oxidative stress, mitigating or eve Read More

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes Read More

Background: Doogh is a typical Iranian beverage based on fermented milk. The common salt used for Doogh is NaCl. Addition of salt in Doogh can take place before or after fermentation. The type of salt (NaCl or NaCl/KCl) and the sequence of salt addition in Doogh production can have significant impacts on biochemical characteristics of this product. Methods: Nine probiotic Doogh treatments containing two probiotics (L Read More

Background: Presently, consumers are becoming very much aware of the benefits of allying the concepts of pleasant food with health promoting properties. Hence, the market for healthier foods, functional foods or even nutraceuticals has risen in the past decades. Objective: This work was designed to assess the consumers’ possible acceptance of newly developed yogurts with functional ingredients. Methods: A descriptive c Read More

Background: The problem of micronutrient malnutrition is affecting millions of infants in the developing countries. One of the major issues that aggravates the problem is lack of appropriately processed complementary foods in which the bioavailability of the major micronutrients is improved. Methods: Teff, soybean and orange-fleshed sweet potato were separately processed into their respective flours and blended i Read More

Background: During frozen storage, the properties of vegetables are greatly influenced by storage conditions, especially temperature and time, even at low temperatures, suffering important quality attributes modification as a result of the action of biochemical activity, chemical and physical phenomena. The effect of freezing on common bean (Phaseolus vulgaris L.) and cowpea bean (Vigna unguiculata L. Walp.) processed u Read More

Background: Nowadays, the producers have great interest on the apirenic grapes cultivars due to acceptance by all markets, besides the adding value to the product. The aim of this study was to evaluate the quality of minimally processed seedless grapes of the Sweet Celebration cultivar using three different solutions for the final wash of the berries and the removal or not of the peduncle were evaluated during twelve day Read More

Background: Diet and nutrition are major determinants of public health and are associated with a large number of diseases. Therefore, in order to plan actions to promote global health, it is crucial to understand people’s food choices. Objective: The aim of this study was the development and validation of a new instrument, a questionnaire to measure psycho-social motivations associated with food choices and eating practices. Read More

Background: Different factors are known to affect the different physiochemical properties of bee's honey including the floral origin and climate. Objective: The aim of this article was to investigate the effect of floral origin and altitude on the concentration of vitamin C and A. Methods: Ten Ziziphus honey samples were collected from two altitudes; 113 and 511 meters. Twenty-five Acacia honey samples were included in this Read More