Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in school going adolescent girls. There may be a number factors that contribute to this. The production affordable, wholesome, and practical foods is challenge for food industry. Spirulina platensis, microscopic filamentous cyanobacterium blue-green algae considered one life forms on Earth. To increa...

Sweet potato is a local food that can reduce dependence on rice and flour consumption. It the main source of carbohydrates, after rice, cassava, corn. The benefits potency sweet potatoes as alternative needs to be developed, especially in rural areas. However, has not been considered an important high economic value commodity Indonesia. have used non-food raw materials developed countries i.e. ...

Moderate childhood wasting is defined as having a weight-for-height Z-score (WHZ) < -2, but > or = -3. These children are typically given fortified corn/soy blended flour (CSB), but this intervention has shown limited effectiveness. Fortified spreads (FS) can be used as supplementary foods instead; they are energy-dense, lipid-based pastes with added powdered micronutrients. In this randomized ...

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between prepared soy, lupin, and yeast proteins. highest viscosity 2.04 Pa·s registered for lupin emulsion, whereas emulsion exhibited narrowest linear viscoelastic region. influence on thermo-me...

The continued development and increasing demand of the fast-growing market for meat alternatives will provide sufficient possibilities food scientists entrepreneurs to develop new technologies. texture-related sensory qualities analogues are focus product applied research. In this study, freezing process was used control fibrous structure (i.e., anisotropic layered porous structure) rheological...

wo of the three patients described here were atopic and thus had an increased propensity to develop food allergy, although one of them had no previous food allergies and the third had no previous allergies at all. None was allergic to peanut. None had exercised after eating the implicated foods, and none reacted to normal bread, other wheat sources, or pea. Discussion IgE-mediated food allergy ...