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 […]

Samira HAJI HEIDARI, Somayeh TAGHIAN DINANI; Evaluation of iodine and saponification values of peanut oil extracted by ultrasound-assisted enzymatic method; Recent Advances in Food Science; 2018; 1(1): 1-10

The current study evaluates the influence of combination of ultrasound pretreatment and cellulase enzymatic extraction using n-hexane solvent on iodine and saponification values of extracted peanut oil. To obtain this goal, the effects of ultrasonic time in the range of 0 to 70 min, cellulase enzyme concentration in the range of 0 to 2 % […]