Pub Date : 2024-07-02DOI: 10.11648/j.ijnfs.20241304.11
E. Eyenga, J.E.G. Mbassi, H. Mouafo, B. Zing, Tang Nchuaji, M. Achu, Francis Ngome, Wilfred F Mbacham
Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from Eschericha coli, Staphylococcus aureus, Clostridium spp. Bacillus cereus and Salmonella spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.
{"title":"Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (<i>Manihot esculenta Crantz</i>)","authors":"E. Eyenga, J.E.G. Mbassi, H. Mouafo, B. Zing, Tang Nchuaji, M. Achu, Francis Ngome, Wilfred F Mbacham","doi":"10.11648/j.ijnfs.20241304.11","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20241304.11","url":null,"abstract":"Bobolo is a thick fermented, popular traditional food, derived from cassava (<i>Manihot esculenta Crantz</i>) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from <i>Eschericha coli, Staphylococcus aureus, Clostridium </i>spp.<i> Bacillus cereus </i>and<i> Salmonella </i>spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.\u0000","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"48 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141687828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-03DOI: 10.11648/j.ijnfs.20241303.15
Thierry Seki, Djedjro Meless, S. Kpaibe, N’cho Amin
Piped water must inspire consumer confidence in health and organoleptic terms. In the event of a food poisoning, consumers who have a poor perception of its quality may incriminate it, without taking into consideration that the fact of passing it through a drinking water storage container before consuming it can also cause contamination. The present study carried out in the town of Aboisso aimed to assess the role of water storage in the deterioration of microbiological quality of drinking water, and to identify the predictive factors of the presence of bacteria in stored water. To do this, physicochemical parameters (temperature, pH, conductivity, turbidity and free chlorine) and microbiological parameters (total coliforms, thermotolerant coliforms and E. coli) were measured on water samples taken from taps and storage containers in 94 households. The storage conditions of drinking water were also the subject of a brief household survey. The identification of predictive factors for the presence of total coliforms and E. coli in stored water was done using bivariate analysis and multivariate analysis by binary logistic regression through two models. The first model included the use of a transport container and the storage conditions as independent variables. The second included besides that the values of turbidity and free chlorine. As results, the waters were weakly mineralized and acidic. Free chlorine levels, temperature values, and bacterial loads in tap water were significantly (p < 0.05) higher than those in stored water. While 13.83% of samples taken at the taps were contaminated with total coliforms and 1.06% with E. coli, 50% and 18.09% of those taken in containers were contaminated with total coliforms and E. coli, respectively. In the first model, only the storage duration and the method used to draw water from storage container were statistically associated with the presence of total coliforms while no variable was statistically associated with the presence of E. coli. In the second model, the drawing method and the free chlorine level were significantly associated with the presence of total coliforms while only the free chlorine level was associated with E. coli. These results motivate the need to raise awareness and train populations in drinking water hygiene.
{"title":"Quality Control of Tap Water and Factors Determining Bacterial Contamination of Households’ Stored Drinking Water in the Town of Aboisso (Côte d’Ivoire)","authors":"Thierry Seki, Djedjro Meless, S. Kpaibe, N’cho Amin","doi":"10.11648/j.ijnfs.20241303.15","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20241303.15","url":null,"abstract":"Piped water must inspire consumer confidence in health and organoleptic terms. In the event of a food poisoning, consumers who have a poor perception of its quality may incriminate it, without taking into consideration that the fact of passing it through a drinking water storage container before consuming it can also cause contamination. The present study carried out in the town of Aboisso aimed to assess the role of water storage in the deterioration of microbiological quality of drinking water, and to identify the predictive factors of the presence of bacteria in stored water. To do this, physicochemical parameters (temperature, pH, conductivity, turbidity and free chlorine) and microbiological parameters (total coliforms, thermotolerant coliforms and <i>E. coli</i>) were measured on water samples taken from taps and storage containers in 94 households. The storage conditions of drinking water were also the subject of a brief household survey. The identification of predictive factors for the presence of total coliforms and <i>E. coli</i> in stored water was done using bivariate analysis and multivariate analysis by binary logistic regression through two models. The first model included the use of a transport container and the storage conditions as independent variables. The second included besides that the values of turbidity and free chlorine. As results, the waters were weakly mineralized and acidic. Free chlorine levels, temperature values, and bacterial loads in tap water were significantly (p < 0.05) higher than those in stored water. While 13.83% of samples taken at the taps were contaminated with total coliforms and 1.06% with <i>E. coli</i>, 50% and 18.09% of those taken in containers were contaminated with total coliforms and <i>E. coli</i>, respectively. In the first model, only the storage duration and the method used to draw water from storage container were statistically associated with the presence of total coliforms while no variable was statistically associated with the presence of <i>E. coli</i>. In the second model, the drawing method and the free chlorine level were significantly associated with the presence of total coliforms while only the free chlorine level was associated with <i>E. coli</i>. These results motivate the need to raise awareness and train populations in drinking water hygiene.\u0000","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"50 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141388898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-12DOI: 10.11648/j.ijnfs.20241302.14
Bozan Zhao
Upcycled food is an emerging food in China. This article uses a questionnaire survey to conduct an online mode on the influencing factors, development prospects, health, waste and environmental protection of upcycled food among three groups that are students, staff, and retirees. The results showed that the tendencies of the three surveys on the acceptance, development prospects, waste and environmental protection of upcycled food were basically consistent, with employees being the highest, followed by students, and retirees being the lowest, and it is indicated that employees are the most interested in the development prospects of the upcycled food. According to the research on the impact of upcycled food on health, retired people are the highest, followed by employees, and students are the lowest. It is possible that retired people are older, frail, and have weakened body functions, so they pay more attention to the impact of food on health. In the survey of six factors that influence factors of upcycled food are nutrition, taste, price, food safety, packaging, and famous food brands, the evaluation of factors affecting upcycled food is different at different age groups. Generally speaking, the evaluations of employees and retired people in China are relatively similar. They put food safety first, followed by nutrition. Food safety still occupies a very important position in the hearts of the older people, and their evaluation of packaging is the last one, followed by the brand of food, it is shown that older people are more pragmatic about food consumption. Compared with the evaluations of employees and retired people, the difference in evaluations of students is relatively large. Students believe that price is the most important, followed by nutrition, and food safety is ranked last. In recent years, some food safety incidents have it also keeps happening, but overall the food safety situation in China is getting better. In addition to nutrition, students, employees and retirees all have the same evaluation of food brands, and they all rank second to last, which shows that people are more pragmatic in their food consumption. These survey results provide a reference for the development and promotion of upcycled food in China to a certain extent.
{"title":"Survey Research on the Influencing Factors of Upcycled Food in China","authors":"Bozan Zhao","doi":"10.11648/j.ijnfs.20241302.14","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20241302.14","url":null,"abstract":"Upcycled food is an emerging food in China. This article uses a questionnaire survey to conduct an online mode on the influencing factors, development prospects, health, waste and environmental protection of upcycled food among three groups that are students, staff, and retirees. The results showed that the tendencies of the three surveys on the acceptance, development prospects, waste and environmental protection of upcycled food were basically consistent, with employees being the highest, followed by students, and retirees being the lowest, and it is indicated that employees are the most interested in the development prospects of the upcycled food. According to the research on the impact of upcycled food on health, retired people are the highest, followed by employees, and students are the lowest. It is possible that retired people are older, frail, and have weakened body functions, so they pay more attention to the impact of food on health. In the survey of six factors that influence factors of upcycled food are nutrition, taste, price, food safety, packaging, and famous food brands, the evaluation of factors affecting upcycled food is different at different age groups. Generally speaking, the evaluations of employees and retired people in China are relatively similar. They put food safety first, followed by nutrition. Food safety still occupies a very important position in the hearts of the older people, and their evaluation of packaging is the last one, followed by the brand of food, it is shown that older people are more pragmatic about food consumption. Compared with the evaluations of employees and retired people, the difference in evaluations of students is relatively large. Students believe that price is the most important, followed by nutrition, and food safety is ranked last. In recent years, some food safety incidents have it also keeps happening, but overall the food safety situation in China is getting better. In addition to nutrition, students, employees and retirees all have the same evaluation of food brands, and they all rank second to last, which shows that people are more pragmatic in their food consumption. These survey results provide a reference for the development and promotion of upcycled food in China to a certain extent.","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"26 48","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140711434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.11648/j.ijnfs.20241302.12
Kemoral Aristide, A. Doutoum, A. Nazal, Barka Abakoura, Kodji Laurent, G. Elysée, Tog-Yangue Allanidjimte, A. Tidjani
According to the World Health Organization, malnutrition is a pathological condition resulting from the relative or absolute insufficiency or excess of one or more essential nutrients, whether manifested clinically or detected only by biological, anthropometric or physiological analyses. It remains a major public health problem. The aim of this study was therefore to determine the therapeutic and evolutionary profiles of Severe Acute Malnutrition patients at Notre Dame des Apôtres Hospital in N'Djaména (Chad). This was a prospective, descriptive study carried out on 7 months, from January 1 to July 31, 2023. This included all severely acutely malnourished children with medical complications admitted to the hospital's therapeutic nutrition unit. The variables studied were therapeutic and evolutionary. Data were entered and analyzed using Excel 2016 spreadsheet and SSPS 18.0 software. Among the 1454 children admitted to the unit during our study, 41.82% were stabilized, 6.75% cured and 0.79% abandoned, with an average length of stay of 8.67 days. The mortality rate was 1.76%. Children on F75 accounted for 46%, 37% on plumpy nut and 10% on F100. Antibiotics and multivitamins are routinely used in the management of malnourished children. The results of this study show that parent education could be an asset in the management of severe acute malnutrition.
{"title":"Therapeutic and Evolutionary Profiles of Children Aged 0-59 Months: A Case Study of Severe Acute Malnourished Treated at Hôpital Notre Dame Des Apôtres, N'Djamena","authors":"Kemoral Aristide, A. Doutoum, A. Nazal, Barka Abakoura, Kodji Laurent, G. Elysée, Tog-Yangue Allanidjimte, A. Tidjani","doi":"10.11648/j.ijnfs.20241302.12","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20241302.12","url":null,"abstract":"According to the World Health Organization, malnutrition is a pathological condition resulting from the relative or absolute insufficiency or excess of one or more essential nutrients, whether manifested clinically or detected only by biological, anthropometric or physiological analyses. It remains a major public health problem. The aim of this study was therefore to determine the therapeutic and evolutionary profiles of Severe Acute Malnutrition patients at Notre Dame des Apôtres Hospital in N'Djaména (Chad). This was a prospective, descriptive study carried out on 7 months, from January 1 to July 31, 2023. This included all severely acutely malnourished children with medical complications admitted to the hospital's therapeutic nutrition unit. The variables studied were therapeutic and evolutionary. Data were entered and analyzed using Excel 2016 spreadsheet and SSPS 18.0 software. Among the 1454 children admitted to the unit during our study, 41.82% were stabilized, 6.75% cured and 0.79% abandoned, with an average length of stay of 8.67 days. The mortality rate was 1.76%. Children on F75 accounted for 46%, 37% on plumpy nut and 10% on F100. Antibiotics and multivitamins are routinely used in the management of malnourished children. The results of this study show that parent education could be an asset in the management of severe acute malnutrition.","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"279 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140751265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.11648/j.ijnfs.20241302.11
Horri Khelifa
The issue of food security has been taken very seriously by the public authorities since the country's independence in 1962. This major social and political concern was manifested in the various political speeches of leaders and in the national charter which proclaims this universal right of the population to healthy, varied, sustainable and accessible food for all. To achieve this, a decisive role was given to the national agricultural sector to ensure the supply of basic foodstuffs to the population at accessible prices, particularly for disadvantaged social groups. Thus, agricultural and agri-food policies were designed and implemented to achieve the objective of food security and preserve national sovereignty. In this article, we will try to provide some answers on the main axes of this food policy adopted by the State. First, we briefly present the characteristics of the consumption model of Algerians, then, we expose the importance of the means and actions implemented to achieve these objectives through in particular the recommended subsidy and import policies for basic foodstuffs. by the state. Finally and thanks to the statistical data available, we deduce some aspects of the limits and constraints of this food policy before suggesting some recommendations to strengthen its reliability in the face of the country's economic constraints.
{"title":"Importance of the Food Issue in Algeria's Economic Policy","authors":"Horri Khelifa","doi":"10.11648/j.ijnfs.20241302.11","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20241302.11","url":null,"abstract":"The issue of food security has been taken very seriously by the public authorities since the country's independence in 1962. This major social and political concern was manifested in the various political speeches of leaders and in the national charter which proclaims this universal right of the population to healthy, varied, sustainable and accessible food for all. To achieve this, a decisive role was given to the national agricultural sector to ensure the supply of basic foodstuffs to the population at accessible prices, particularly for disadvantaged social groups. Thus, agricultural and agri-food policies were designed and implemented to achieve the objective of food security and preserve national sovereignty. In this article, we will try to provide some answers on the main axes of this food policy adopted by the State. First, we briefly present the characteristics of the consumption model of Algerians, then, we expose the importance of the means and actions implemented to achieve these objectives through in particular the recommended subsidy and import policies for basic foodstuffs. by the state. Finally and thanks to the statistical data available, we deduce some aspects of the limits and constraints of this food policy before suggesting some recommendations to strengthen its reliability in the face of the country's economic constraints.","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140754854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-02DOI: 10.11648/j.ijnfs.20241302.13
Khaled Robin, Tasnima Zannat
An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC2 treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.
{"title":"Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening","authors":"Khaled Robin, Tasnima Zannat","doi":"10.11648/j.ijnfs.20241302.13","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20241302.13","url":null,"abstract":"An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC<sub>2 </sub>treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"10 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140751828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-29DOI: 10.11648/j.ijnfs.20231206.12
F. Ibrahim, C. Olivier, Ouattara Gninfanni Silvère, B. Marius
{"title":"Study of the Conservation of the Anti-Oxidant Quality of Cowpea Seeds (<i>Vigna unguiculata</i> L. Walp) by a Triple Bagging System and <i>Lippia multiflora</i> Leaves","authors":"F. Ibrahim, C. Olivier, Ouattara Gninfanni Silvère, B. Marius","doi":"10.11648/j.ijnfs.20231206.12","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20231206.12","url":null,"abstract":"","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139213801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-24DOI: 10.11648/j.ijnfs.20231206.11
Zhifan He, Xiaohui Li, Haiying Ma, Zhang Qiang, Chunying Luo, Feng Min, Wang Yao, Wang Xixi
{"title":"Investigation of <i>Galerina sulciceps</i>-Induced Food Poisoning: A Case Study","authors":"Zhifan He, Xiaohui Li, Haiying Ma, Zhang Qiang, Chunying Luo, Feng Min, Wang Yao, Wang Xixi","doi":"10.11648/j.ijnfs.20231206.11","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20231206.11","url":null,"abstract":"","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"127 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139239344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of Temperature and Time on the Bacterial Community Changes and <i>Enterobacteriaceae</i> Counts Analysis for Shelf Life Estimation of Hainan Tropical Fresh-Cut Fruit Trays","authors":"Meng Zhu, Suishan Yang, Lidan Kou, Xiuting Chang, Xiaoju Luo, Zuorong Xie","doi":"10.11648/j.ijnfs.20231205.16","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20231205.16","url":null,"abstract":"","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-30DOI: 10.11648/j.ijnfs.20231205.15
Azizul Hossain, Abu Nayeem Mohammad Shahidul Islam Bhuiyan, Iftekhar-Ul-Haque Khan, Mohammad Yousuf Faruqi Parvez, Farah Chowdhury, Firoza Akter, Shanta Datta, Ziaur Rahman
{"title":"The Necessity of Providing Optimal Micronutrients to the Preterm Low Birth Weight Infants for Preventing Long-Term Health Complications in Perspective of Bangladesh","authors":"Azizul Hossain, Abu Nayeem Mohammad Shahidul Islam Bhuiyan, Iftekhar-Ul-Haque Khan, Mohammad Yousuf Faruqi Parvez, Farah Chowdhury, Firoza Akter, Shanta Datta, Ziaur Rahman","doi":"10.11648/j.ijnfs.20231205.15","DOIUrl":"https://doi.org/10.11648/j.ijnfs.20231205.15","url":null,"abstract":"","PeriodicalId":505943,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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