Current Nutrition & Food Science - Volume 19, Issue 5, 2023

The modern industrial application of lemon is significantly associated with their juicy materials obtained from the pulpy region, leaving behind a remarkable mass of by-products that are often discarded as waste. Several studies have shown that materials obtained from all handling and processing operations have substantial biological benefits based on their concomitant phytochemistry. In addition, these materials have Read More

Introduction: Deficiencies of some micronutrients have been observed in chronic fatigue syndrome patients, but the underlying cause has not been fully understood. The aim of this study was to investigate whether there is a relationship between CFS and micronutrients. Methods: Related articles searched the combinations of the following terms which were used for the search in the Web of Science database: “Chronic Fatigue Syn Read More

Background: The mango (Mangifera indica L.) is now widely recognised as one of the best available fruits and “the king of fruits”. It has been cultivated in the Indian subcontinent for well over 4000 years now. It has been recognized for its mesmerizing taste and captivating flavour. It is not only known for sensory qualities but also for enriching nutritive value. The ripening process brings about remarkable changes in mango' Read More

Background: The herbal plant “Moringa oleifera Lam” is widely cultivated throughout India. The plant belongs to the Moringaceae family. It is commonly called as Drumstick tree and Horse-radish tree. Sometimes, the plant Moringa oleifera is called a “Miracle tree or Tree of life.” Objective: The current manuscript summarizes the phytochemical constituents and pharmacological properties of M.oleifera. Methods: Several pie Read More

Lipid and protein oxidation are important reactions in food systems and can degrade food quality and decrease consumer acceptability. Several factors affect the rate and severity of these undesirable reactions in food products. However, lipid and protein oxidations can occur in the digestive system, which is much more complex than in simple food systems. Under digestive conditions, food matrix and composition are the maj Read More

Background: Bacterial cellulose has attracted much interest over the years because of its diverse applications stemming from its unique properties. Alternative sources of raw materials for culture medium have become essential to reduce the cost of raw materials and scale up bacterial cellulose production. Objectives: The present study aims to investigate the cellulose-producing ability and characteristics of bacterial cellulose pro Read More

Background: The present study was conducted to determine the effect vacuum and hot air drying on antioxidant activity, antimicrobial activity and color of Camellia Assamica collected from Bokaghat, Chirang, Golaghat and Mongoldoi of Assam. Objectives: The objective of this study is to observe effect on antioxidant, antimicrobial activity and colour of Camellia Assamica and compare the data with hot air oven drying. Me Read More