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3.299  Articles
1 of 331 pages  |  10  records  |  more records»
The purpose of research was to make people aware about traditional foods of Nepal and use of cereals in traditional foods.Nepal, country is home for people of many races, ethnicity and religion. This country is rich in natural beauty and traditional belie... see more

Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. Hen... see more

Environmental concerns together with social and ethical issues raise consumers’ interest in sustainable production and consumption practices. With rising trends of fair trade and high popularity of organic and local production in recent years, the demand ... see more

Concentrations of selected metals (Cu, Cd, Ni, Pb, Mn, Fe, Zn, Cr and Co) in some ready-to-eat-foods consumed in Nigeria were investigated with a view providing information on the risk associated with the consumption of these products. The concentration... see more

AbstractBackground: The street food sector has become an important component of the food distribution system in many cities in both developing and industrialised countries, particularly for midday meals. However, certain street food can pose a significant... see more

The hazards of heavy metals in fast foods have been evaluated in this study. For this purpose, the carcinogenic and the non-carcinogenic hazards of chromium, nickel, lead, copper, and iron concentrations were measured in 40 fast food samples purchased in ... see more

Consuming fermented milk drinks dates back to ancient times. Probiotics are one of the bioactive components that decide to give the food product the title of functional food. The viability of probiotic bacteria throughout the product's lifecycle depends o... see more

First nutritional intake supplied to newborn infants is exclusive breast milk because it contains a lot of nutrients and it is supplied for 6-month-old children without adding weaning foods. Global Nutrition Report (GNR) report in 2014 stated that Indones... see more

In this study, about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin). These fermented foods were salted-fermented fruits, vegetables & fish; fermented raw cassava (gatot & growol); tap... see more

1 of 331 pages  |  10  records  |  more records»