International Journal of Nutrition and Food Sciences

Volume 6, Issue 1, January 2017

  • Antibacterial Effects of Guava (Psidium guajava L.) Extracts Against Food Borne Pathogens

    Jasmin Ara Farhana, Md. Faruk Hossain, Aleya Mowlah

    Issue: Volume 6, Issue 1, January 2017
    Pages: 1-5
    Received: Oct. 19, 2016
    Accepted: Nov. 19, 2016
    Published: Dec. 20, 2016
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    Abstract: Guava is commonly used as a medicine against gastroenteritis and child diarrhea by those who cannot afford or do not have access to antibiotics. The present study was conducted to clarify the possible effects of antimicrobial activities of guava extracts. Its antimicrobial activities was determined against five food-borne pathogens: Staphylococcus ... Show More
  • Effects of Palm Oil Consumption on Lipidic and Lipidoproteinic Profiles in Patients Suffering from Ischemic Heart Pathologies

    Monde Aké Absalome, Camara-Cisse Massara, Konan Gervais, Coulibaly Iklo, Adeoti Mansour, Gauze-Gnagne-Agnero Chantal, Djohan Ferdinand, Emien Kouatchi Sylvain, Niamke Germaine, Hauhouot-Attoungbre Marie-Laure

    Issue: Volume 6, Issue 1, January 2017
    Pages: 6-11
    Received: Oct. 19, 2016
    Accepted: Nov. 22, 2016
    Published: Dec. 26, 2016
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    Abstract: Because of its content of saturated fatty acids, palm oil is often considered as being atherogenic nutritionally, and would therefore purveyor of certain diseases including cardiovascular disease. The present study was conducted to assess changes in the lipid profile and lipoprotein of patients with ischemic heart, consumers versus non-consumers of... Show More
  • Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

    Yadong Zheng, Peng Xu, Shiyi Li, Xiaoxu Zhu, Conggui Chen, Cunliu Zhou

    Issue: Volume 6, Issue 1, January 2017
    Pages: 12-18
    Received: Nov. 17, 2016
    Accepted: Dec. 01, 2016
    Published: Jan. 03, 2017
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    Abstract: This paper investigated the effects of L-lysine (Lys)/L-arginine (Arg) on the physicochemical and quality characteristics of sodium-reduced and phosphate-free pork sausage. The results showed that the addition of Lys/Arg decreased cooking loss (CL), but increased water holding capacity (WHC) and textural parameters (hardness, cohesiveness and chewi... Show More
  • Impact of Modified Atmosphere Packaging on Nutritive Values and Sensory Qualities of Fresh Maize (Zea mays L.) Under Tropical Ambient Storage Condition

    Florence Abolaji Bello, Isaac Babatunde Oluwalana

    Issue: Volume 6, Issue 1, January 2017
    Pages: 19-24
    Received: Nov. 26, 2016
    Accepted: Dec. 16, 2016
    Published: Jan. 14, 2017
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    Abstract: Effect of film packaging on fresh yellow maize (Zea mays L.) on the cob after harvesting was tested. Proximate, mineral and sensory qualities of fresh maize samples subjected to passive modified atmosphere packaging (PMAP) and unpackaged samples at day 1, 2, 3 and 4 of storage at tropical ambient temperature (28±2°C) and 80% RH were carried out. Th... Show More
  • Assessment of the Nutrition and Dietary Status During Pregnancy

    Hassan S. O. Abduljabbar, Abdullah K. Agabawi, Maryam H. Habib, Sondos Alturkistani, Bashair Azhari

    Issue: Volume 6, Issue 1, January 2017
    Pages: 25-30
    Received: Nov. 26, 2016
    Accepted: Dec. 19, 2016
    Published: Jan. 18, 2017
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    Abstract: The Objective of the study Is to assess the nutrition during pregnancy in Saudi women. It is a cross-sectional descriptive study conducted to collect, describe and analyze the nutritional status during pregnancy, performed on pregnant women.(May 2016 - July 2016). (210) patients selected from the antenatal clinic KAUH. Inclusion criteria include pr... Show More
  • Optimization and Partial Characterization of Bacillus Protease Isolated from Soil and Agro-industrial Wastes

    Daniel Yimer Legesse

    Issue: Volume 6, Issue 1, January 2017
    Pages: 31-38
    Received: Nov. 03, 2016
    Accepted: Dec. 02, 2016
    Published: Jan. 20, 2017
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    Abstract: Proteases from microbial sources possess almost all the characteristics desired for their biotechnological applications. This study was conducted with the aim of screening for potent protease-producing bacteria from soils and agro-industrial wastes, determining optimal production conditions and partially characterizing the stability of the protease... Show More
  • Prevalence of Highly Multi-Drug Resistant Salmonella Fecal Carriage Among Food Handlers in Lower Basic Schools in The Gambia

    Abou Kebbeh, Bryan Anderson, Haruna S. Jallow, Olliemattou Sagnia, Joseph Mendy, Yaya Camara, Saffiatou Darboe, Sana M. Sambou, Ignatious Baldeh, Bakary Sanneh

    Issue: Volume 6, Issue 1, January 2017
    Pages: 39-44
    Received: Dec. 06, 2016
    Accepted: Dec. 26, 2016
    Published: Jan. 23, 2017
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    Abstract: Background: Salmonella spp are among the most common food borne pathogens. Food handlers play an important role in the production of food products, in which they can contribute to the transmission of salmonellosis. The probability of food contamination depends mainly on the health status and personal hygiene of the food handlers and their choice of... Show More
  • Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms

    Manal Khider, Osama Seoudi, Yasser Fathy Abdelaliem

    Issue: Volume 6, Issue 1, January 2017
    Pages: 45-52
    Received: Dec. 26, 2016
    Accepted: Jan. 05, 2017
    Published: Jan. 23, 2017
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    Abstract: In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10... Show More