Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Ramina Moalemzadeh Ansari, Amir Golmohammadi, Afsaneh Morshedi and Mohaddeseh Kariminejad
The global production volume of wheat production is almost 785 million metric tons during 2023. Bread is a staple food produced with flour, water, or milk, with or without yeast. It is an important part of people’s worldwide people diet and provides their daily energy.
Hassen Mahamed Jerar, Saleha Abdusamed and Shamsedin Mahdi Hassan
Background: Background: Child and maternal malnutrition persist as significant public health issues in pastoralist areas of Ethiopia.
Objectives: This study aims to explore interventions for promoting nutrition resilience and identify facilitators and barriers among pastoralist and agro-pastoralist communities in the Somali region.
Serik Shaikhin, Zinigul Sarmurzina, Gulyaim Abitayeva, Gulmira Bissenova, Botagoz Mussabayeva, Yerassyl Naimanov, Zarina Shulgau, Aizhan Khalymbetova, Arman Abilkhadirov, Kairtai Almagambetov, Aslan Temirkhanov and Zhandarbek Bekshin
The increasing concern for health and quality of life has motivated individuals to consume healthier food. Enriching food products with health-promoting additives represents a novel approach within the food industry of Kazakhstan, particularly pertinent due to the adverse environmental and radiation conditions in the Republic.
Suwimon Ariyaprakai
Rambutan (Nephelium lappaceum) seed proteins (RSP) with/without high intensity ultrasonication modification were used as natural emulsifiers. Emulsions were prepared by using RSP powder of 1% (w/w) and corn oil of 5% (w/w).
Anthonia Ezidimma Uzoukwu, Michael Nwankwo Chukwu, Ijeoma Adanma Olawuni, Serah Ogechi Alagbaoso, Arinze Francis Ofoedum, Evelyn Juachi Anaeke, Tokunbo Alaba Odeyemi and Oguka Confidence
The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately.
Anthonia Ezidimma Uzoukwu, Michael Nwankwo Chukwu, Linda Oluchi Akajiaku, Euphresia Nkiru Odimegwu, Chioma Nwaobiara Eluchie, Ijeoma Maureen Agunwah, Friday Pascal Okezie and Njideka Clara Uyanwa
The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately.