International Journal of Nutrition and Food Sciences

Volume 5, Issue 4, July 2016

  • The Progress of Food Allergy Concept, Classifications and Diagnosis

    Kamal-Alahmad, Sameh A. Korma, Tao Zhang, Jinfang Zhang

    Issue: Volume 5, Issue 4, July 2016
    Pages: 234-240
    Received: 9 May 2016
    Accepted: 21 May 2016
    Published: 4 June 2016
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    Abstract: Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growi... Show More
  • Assessment of Nutritional Status & Health Condition Among Vegetarian and Non-vegetarian Adult at Tangail Sadar Upazila in Tangail District

    Farhana Akther, Mst Khodeza Akter, Babu Kanta Sen, Mizanur Rahman, Mesbah Uddin Talukder

    Issue: Volume 5, Issue 4, July 2016
    Pages: 241-245
    Received: 4 May 2016
    Accepted: 26 May 2016
    Published: 7 June 2016
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    Abstract: A cross sectional comparative study was carried out to compare the nutritional status between the vegetarian and non-vegetarian individuals. The study was conducted among 100 respondents (50 vegetarian and 50 non-vegetarian) at Tangail sadar upazilla in Tangail district to assess their nutritional status by collecting anthropometric and socio-demog... Show More
  • Development of Fermented Corn and Rapoko Blend Instant Porridge

    Serere Harusekwi Julien, Bangamusewe Blessing, Matiringe Isabel, Chinofunga Dorothy

    Issue: Volume 5, Issue 4, July 2016
    Pages: 246-254
    Received: 22 April 2016
    Accepted: 16 May 2016
    Published: 18 June 2016
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    Abstract: The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:4... Show More
  • Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

    Amal M. H. Abdel-Haleem

    Issue: Volume 5, Issue 4, July 2016
    Pages: 255-263
    Received: 26 May 2016
    Accepted: 7 June 2016
    Published: 20 June 2016
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    Abstract: The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of low- amylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well... Show More
  • Chemically Modified Starch and Utilization in Food Stuffs

    Sameh A. Korma, Kamal-Alahmad, Sobia Niazi, Al-Farga Ammar, Farah Zaaboul, Tao Zhang

    Issue: Volume 5, Issue 4, July 2016
    Pages: 264-272
    Received: 30 May 2016
    Accepted: 13 June 2016
    Published: 29 June 2016
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    Abstract: Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able... Show More
  • The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables

    M. A. Rashid, Md. Iqbal Hussain, Atiqur Rahman, Mst Khodeza Khatun, M. A. Sattar

    Issue: Volume 5, Issue 4, July 2016
    Pages: 273-277
    Received: 17 May 2016
    Accepted: 15 June 2016
    Published: 30 June 2016
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    Abstract: Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Ban... Show More
  • Impact of Nutrition Education on Knowledge, Attitude, Practices and Beliefs of Adolescent Girls Belonging to Rural and Urban Area of District Kurukshetra

    Gurpreet Arora, G. K. Kochar

    Issue: Volume 5, Issue 4, July 2016
    Pages: 278-283
    Received: 3 June 2016
    Accepted: 15 June 2016
    Published: 30 June 2016
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    Abstract: One hundred fifty girls in the age group of 13-19 years were selected randomly from government schools of rural and urban area of district kurukshetra, Haryana and surveyed for their attitude towards food, knowledge and awareness about nutrition, behaviour and practices adopted to maintain nutritional status. Nutrition education was imparted to the... Show More
  • Using Vegetable Puree as a Fat Substitute in Cakes

    Hanan A. Hussien

    Issue: Volume 5, Issue 4, July 2016
    Pages: 284-292
    Received: 1 June 2016
    Accepted: 22 June 2016
    Published: 6 July 2016
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    Abstract: Squash and cantaloupe puree (25, 50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was... Show More
  • Residue and Risk Assessment of Kresoxim-methyl in Apple Under Field Conditions

    Qian Xun, Chen Yong-da, Zheng Zhen-shan, Wang Li, Zhang Shao-jun

    Issue: Volume 5, Issue 4, July 2016
    Pages: 293-296
    Received: 19 July 2016
    Published: 20 July 2016
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    Abstract: A rapid and effective method was developed for determination of kresoxim-methyl residue in apple. Field trials were designed to evaluate the dissipation and residue of kresoxim-methyl in apple at Hebei (China), Shandong (China) and Anhui (China). The dietary exposure and risk assessment were also conducted by using the calculation of risk quotient ... Show More
  • Resistance of Bacteria Isolates from Cabbage (Brassica oleracea), Carrots (Daucus carota) and Lettuce (Lactuca sativa) in the Kumasi Metropolis of Ghana

    Golly Moses Kwaku, Salifu Pandam Samson, Mills-Robertson Felix Charles

    Issue: Volume 5, Issue 4, July 2016
    Pages: 297-303
    Received: 23 June 2016
    Accepted: 7 July 2016
    Published: 21 July 2016
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    Abstract: Despite the benefits humanity derives from vegetables, they are as well a good source of foodborne illnesses when contaminated with pathogenic microorganisms especially the antibiotic resistant ones. This study evaluated the antibiotic resistance of bacteria isolated from three commonly consumed vegetables; cabbage (Brassica oleracea), carrots (Dau... Show More
  • An Assessment of Adolescent Eating Habits in Public Schools of Chak Shahzad, Islamabad

    Fouzia Nadeem Gill, Abdul Majeed, Zubia Qureshi, Kauser Aftab Khan, Moazzam Ali Khan

    Issue: Volume 5, Issue 4, July 2016
    Pages: 304-309
    Received: 27 June 2016
    Accepted: 7 July 2016
    Published: 28 July 2016
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    Abstract: Eating patterns influence the nutritional status, health, learning process and academic performance of the school children. This study was conducted to explore the food availability at school canteens and food intake by adolescents in break period. A cross sectional study was conducted on 290 adolescents (145 were girls and 145 boys) of 6th, 7th an... Show More