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 […]