Journal of Food Chemistry & Nanotechnology

Fatima Zahra El Arnabi, Souad El Hajjaji, Fatima Gaboun, Hamza Iaaich, El Haj El Maadoudi, Aouatif Benali and Khadija Bakhy
This research aims the assessment of nutritional and functional potential of wild endemic Moroccan caper specie Capparis atlantica Inocencio. Proteins, total sugars, lipids, fiber, ash, mineral content, and antioxidant compounds were determined for capers collected from 8 locations in two Moroccan regions (Fes-Meknes (F-M) and Safi (SA))…

Mohammadreza Pourghayoumi, Kamal Gholamipour Fard, Sara Farokhzadeh and Rahman Yousefi
Date fruit is renowned for its rich mineral composition and is considered as an important component of the diet in many countries. Therefore, the current study aimed to explore the mineral composition and moisture contents (MC%) of 12 Iranian native cultivars and three imported cultivars, using univariate and multivariate methods. The results showed that the K content in date fruits was higher than other elements, followed by Ca and Na.

John Kimagut Mining, Makwena Justice Moloto, Wesley Nyaigoti Omwoyo, Dominic Menge and Winny Kgabo Maboya   Abstract Moulds are filamentous fungus that may grow on a wide range of surfaces, including built surfaces, food, decaying…

Ekpeno Sunday Ukpong, Emeka Felix Okpalanma, Roseline Nwabugo Attaugwu, Babatunde Stephen Oladeji and Uzoma Charles Onyeukwu
Effects of milling, germination temperature and time on nutrients, bioactive compounds and pasting properties of FARO 44 brown rice (UBR) were evaluated. Germinated brown rice (GBR) samples were obtained by germinating UBR at 30 and 40 °C for 12 and 36 h. Nutrients, bioactive compounds and pasting properties of the GBR were analyzed and compared to the controls which comprised its counterparts from UBR and non-germinated parboiled milled rice (UMR).

Rahul Das and Kamlesh Prasad
Bell pepper (BP) (Capsicum annuum L.) is popularly used as a seasoning ingredient in most breakfasts, supper, snacks, and fritter foods. Three common BP’s (green-G, yellow-Y, and red-R) are fascinating to the food technologist to develop even functional food items…