Volume 6 Issue 3

Comparative Evaluation of Five Different Cultivars of Chestnut Flower (Castanea mollissima Blume): Phytonutrient and Chemical Contents, Antioxidant and Anti-tumor Activities

Hongyang Yin, Fei Peng, Deyue Fan and Yuedong Yang
Chestnut flower has been a well-known Chinese traditional medicine to be consumed for clearing heat and intestinal infectious diseases. It is necessary to characterize them in accordance to nutritional value into sources of bioactive nutraceuticals with potential health benefits.

Proximate Compositions and Functional Properties of Composite Flour Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat

Anne Ihebuzaju Peter-Ikechukwu, Chinaza Genevieve Ogazi, Anthonia Ezidimma Uzoukwu, Ngozi Ogochukwu Kabuo, Michael Nwankwo Chukwu
Composite flour of different ratios was formulated from wheat, date palm fruit pulp and toasted watermelon seeds. Various blends ratios produced were CHUY₁ = 90%:5%:5%; CHUY₂ = 80%:10%:10%; CHUY₃ = 70%:15%:15%.

Aluminum Content of Selected Foods and Beverages Available in Irish Market

Karen Keaveney, Amy Murphy, Amit K. Jaiswal and Swarna Jaiswal
Aluminium (Al) is a non-essential element for life which has no recognized biological functions in humans. Al is ubiquitous in our environment and ingestion, through food and drink, is currently unavoidable due to its natural presence in soils, crops, water and packaging.

Dinoflagellates Important Marine Producers of Natural Bio-Compounds with High Biotechnological and Pharmacological Potential

Lydia Ferrara
Microalgae are unicellular photosynthetic organisms that can produce organic carbon from CO2 using sunlight energy and for their ability to fix atmospheric carbon in organic compounds are considered primary producers in the marine food chain, plankton.

Applying an Ingredient with Antioxidant Activity and its Effect on the Nutritional and Sensory Quality of Cookies

Gisela Fabiani, Silvina Generoso, Karina Costa, Domingo Rosas and Sara Macías
Adding regional flours to the making of crackers is a good alternative to provide more vulnerable population with an affordable and of appropriate nutritional value proposal. The sensorial quality of nutritional foods influences their consumption and this is why knowing the attributes the consumer privileges at the time of their consumption is appropriate.

Analysis of Dioxins in Food by GCMS/MS Coupled with Boosted Efficiency Ion Source (BEIS)

Masato Takakura and Eberhardt Kuhn
Dioxins are a class of very toxic compounds found throughout the world in the environment. Equipment sensitivity is of great importance for the analysis of low concentrations of these highly-toxic compounds.

Efficacy of Cinnamon and Qysoom Essential Oils, Alone and in Combination, to Retard Lipid Oxidation in Olive Oil and Frozen Beef-Burger Models

Saddam S. Awaisheh, Razan J. Rahahleh, Sharaf S. Omar, Maher M. Al-Dabbas, Moawiya A. Haddad, and Salam A.
Ibrahim
Oxidation consequences are detrimental for sensory and shelf life of meat products. Because of its safety and effectiveness, natural antioxidants are increasingly demanded by consumers and legal authorities. Therefore, this study aims to evaluate the effectiveness of essential oils (EOs) of Cinnamomum verum (Cinnamon, CEOs) and Ahcillea Arabica (Qysoom, QEOs) to retard lipid oxidation in olive oil and frozen beef-burger models against BHT.

Term	Average number of days
Submission to First Decision	24.5
Submission to Final Decision	45.4
Final Decision to Publication	4