Many specialists note that the food offered today - as a result of very complex technological processing - is devoid of many components that are important for the organism and the shortages have to be supplemented. The simplest for it is to consume diet supplements that provide the missing element in a concentrated form. In accordance with the applicable law, medicinal products include all subs...

Many more consumers have tried at least once organic food, but despite higher consumer awareness, they still show a great concern about food quality and safety. Recent research showed that there is still little knowledge of how organic products are produced and processed and which characteristics are fundamental for the consumer with regard to quality and safety. In this scenario, primary produ...

the aim of this study was to determine physicochemical, microbial properties and antioxidant activityof fermented camel milk (chal) and introduce it as a functional food. the protein content of thesamples was determined using kjeldahl method and total dry matter using oven drying method. theamount of fat content with gerber method and ph was measured using a ph meter. antioxidantactivity was al...

Background: Simplified and reliable tools for individual and household diet quality assessment have been found helpful to reduce cost of the dietary survey. The main objective of this study was to determine the household’s diet profile in the Centre-West Region of Burkina Faso. Methods: A cross-sectional study was conducted on household food consumption using the last seven days recall. Food co...

Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food prod...