Salmonella is a foodborne pathogen known to cause gastrointestinal disturbances. Contamination of seafood with Salmonella is a major public health concern, often occurring through cross-contamination. The natural habitat of Salmonella is the gastrointestinal tract of animals, inc...
Open access
Research Article10.9734/ejnfs/2024/v16i111591
To ensure food security and quality of seafood products: As demand for quality food is increasing with the increase in population accurate identification of microorganisms causing spoilage of food becomes significant which is easily possible with the help of omics technology. Omi...
Open access
Research Article10.9734/ejnfs/2024/v16i111588
Food safety is critical in preventing foodborne illnesses, particularly in regions where regulatory oversight may be inconsistent. This study aimed to assess the microbial contamination and characterize bacteria found in whole and sliced ready-to-eat (RTE) fruits sold in Port Har...
Open access
Research Article10.9734/ejnfs/2024/v16i111586
The incorporation of fish protein hydrolysate (FPH) with the concentration of 5, 10, 15 and 20% prepared from fish waste using 1% pepsin enzyme was found beneficial in semolina-based pasta. The In-vitro protein and starch digestibility of the FPH incorporated pasta were studied....
Open access
Research Article10.9734/ejnfs/2024/v16i111587
Poor complementary food and feeding had been shown to increase the morbidity and mortality among under-five children in developing countries in which Nigeria is not exempted. This study aimed at evaluating the Nutrients Composition of Acha -Based complementary food supplemented w...
Open access
Research Article10.9734/ejnfs/2024/v16i111583
Background: Spices which are widely used in Nigeria have aroma, enhance taste of food and Possess medicinal values. Objectives: This study aimed to determine the nutritionaland phytochemical profile of commonly consumed spices in Nigeria. Materials and Methods: Raw materials and...
Open access
Research Article10.9734/ejnfs/2024/v16i111584
Abel Alberto Massingue Júnior, Bernabé Bernardo Massie, Angélica Agostinho Machalela, António Elísio José, Enoque Bene Francisco Moiane & Orlando Albertino Couve·European Journal of Nutrition & Food Safety·2024
Biscuit is the product that essentially results from mixing wheat flour, egg, butter, milk and baking powder. Avocado pit flour is obtained through the milling process, contributes around 5% protein, 2% ash, 3% lipids and 3% crude fiber, as well as some functional properties, suc...
Open access
Research Article10.9734/ejnfs/2024/v16i111585
Cobia fish chunks in curry medium, a famous North Eastern Indian dish, was developed using Cobia (Rachycentron canadum) fish chunks prepared in a traditional culinary style. The present study was aimed to optimize F0 values for Cobia fish chunks in curry medium using flexible ret...
Open access
Research Article10.9734/ejnfs/2024/v16i111581
‘Ogiri’ refers to a fermented oily paste that is used as soup condiments for its strong smell. Apart from the fact that it’s mostly used in soup preparation because of the strong pungent odour and organoleptic properties, it also impact nutrients to soup. This study investigated...
Open access
Research Article10.9734/ejnfs/2024/v16i111582
The Preservation of fruits and vegetable freshness is crucial in the agri-food industry to reduce postharvest losses and waste. Edible Coating emerges as a promising approach for extending the shelf life of these perishable goods. This study examines the role of edible coatings,...
Open access
Research Article10.9734/ejnfs/2024/v16i111580