Literature data show that about 60% of the world’s population suffers from food intolerance to at least one food antigen. This intolerance can cause various symptoms – mainly digestive disturbances, but also skin irritations, neurological disturbances, musculoskeletal symptoms, etc., which need to be diagnostically clarified. In most cases, allergen consumption causes an exacerbation of clinical […]
Category: RAFS
Nguyen Tan DZUNG, Nguyen Van SUC; Study the loss of 10-HAD inside royal jelly in Vietnam for the freeze-drying process; Recent Advances in Food Science; 2018; 1(2): 97-105
The aim of this study was to determine the minimum value of the loss of 10-HDA (10-Hydroxy-2-Decenoic Acid) inside royal jelly product of the freeze drying in Vietnam. By the experimental plan method, the relationship between the loss of 10-HDA of royal jelly and technological factors in the freeze-drying process such as temperature and pressure […]
Olusegun Ayodele OLAOYE, Anayochukwu Peter OME, Iniobong Gideon LAWRENCE; Biopreservative abilities of lactic acid bacteria isolated and characterized from a Nigerian traditional food Ugba; Recent Advances in Food Science; 2018; 1(2): 85-96
The aim of this research work was to isolate and characterize lactic acid bacteria (LAB) from ugba, a traditional fermented food in Nigeria; and to evaluate their biopreservative potential in the preservation of the product. Twenty LAB isolates were isolated and biochemically characterized from the fermented food product and they were phenotypically identified. The use […]
Hiroshi Mori: Secular Trends in Child Height in Post-War Japan: Nutrition throughout Childhood; Recent Advances in Food Science; 2018; 1(2): 75-84
It has been widely accepted that the first years of life are key determinants of future adult height. Japan suffered very severe food shortages during WW II and the first few years of the post-war period, followed by a quick recovery and steady and rapid economic progress toward the early 1990s. Children in Japan grew […]
Margriet SAMWEL-MANTINGH, Henk TENNEKES, Jelmer BUIJS; Norms for pesticides in water and agricultural products. A critical review; Recent Advances in Food Science; 2018; 1(1): 63-74
There is increasing evidence that changes in the environment and in the human health have a strong relationship with the use of pesticides. Wild populations of birds, freshwater fish, amphibians, reptiles, insects and several other species are declining at an alarming speed. Society has tried to protect man and his environment with maximum tolerated levels […]
Christine Ngaruiya, Jacqueline Cutts, Fangyong Li, Alison Hayward; Food insecurity effect on over- and under-nutrition in rural Uganda: A cross-sectional study; Recent Advances in Food Science; 2018; 1(1): 51-62
Background: Uganda is a country where public health concerns include malnutrition at the forefront. We sought to assess the association between food insecurity and under-nutrition, as well as the more novel association with over-nutrition in Ugandan children. Methods: A cross-sectional survey of 1,612 households was conducted in a rural sub-county of East Central Uganda from […]
Ahmed R. M. Maray, Mohamed Saleh Abed-El Bary, Khalil Ebraheim Khalil, Magda Ragab Abed El-Baki; Effect of the partial replacement of wheat flour with barley flour on quality attributes of bread and biscuits; Recent Advances in Food Science; 2018; 1(1): 42-50
This study was focused on substituting a part of wheat flour (WF) with whole meal barley (WMB) in making of balady bread and biscuits, to preparation of some functional bakery products, because of the health benefits of barley. Chemical, rheological, and sensory properties were determined. Freshness of balady bread was evaluated. Farinograph data showed that […]
Le Thi Thanh Long, Huynh Thi Kim Giau, Hoang Thi Loan, Dang Thi Ngoc Dung, Nguyen Van Suc, Nguyen Tan Dzung; Modeling the freezing process of turmeric starch to determine the rate of freezing water; Recent Advances in Food Science; 2018; 1(1): 32-41
The freezing process of turmeric starch was modeled to determine the rate of freezing water inside freezing turmeric starch for use in the freeze-drying process. The results obtained were used to determine the optimal freezing temperature of turmeric starch of -21.6oC (The water inside turmeric starch was completely crystallized or the rate of freezing water […]
Dieudonne Pascal CHUISSEU DJAMEN, Wilfred Angie ABIA, Stephanie Bernadette ZIBI, Nella SIMO KUO, Claude Berenger NGANTCHOUKO NGALEMO, Ernest TAMBO, Angele TCHANA NKOUATCHOUA, Paul MOUNDIPA FEWOU, Jeanne NGOGANG; Safety of breast milk vis-a-vis common infant formula and complementary foods from western and centre regions of cameroon from mycotoxin perspective; Recent Advances in Food Science; 2018; 1(1): 23-31
Child growth and development in the first 1000 days is crucial to the future of every nation. This paper provides data on the mycotoxins safety of breast milk vis-a-vis some infant formula and complementary foods commonly used in weaning young children in Bangangté and Mbankomo in Cameroon. Overall, 49% (46/93) of breast milk, infant formula […]
Ampere A. TSENG, Miroslav RAUDENSKY; Meat consumption and its impact on greenhouse gas emissions from group of twenty (G20) and the world; Recent Advances in Food Science; 2018; 1(1): 11-22
Correlation formulas are developed to estimate the dietary and total greenhouse gas emissions (GHGEs) from the twenty members of the Group of Twenty (G20) and the world in 2014 and 2017 using personal meat consumption as the required input. Among the 43 states in G20, the 28 states of the European Union (EU28) are considered as a […]