Gidwani, Bina Bhattacharya, Ruchi Shukla, Shiv Shankar Pandey, Ravindra Kumar
Published in
Journal of the science of food and agriculture
Spices are natural plant products enriched with the history of being used as herbal medicine for prevention of diseases. India is also known as the 'Land of Spices'. Out of 109 spices recognized by the International Organization for Standardization (ISO) more than 52-60 spice crops are grown in India. The major spices exported by India are turmeric...
Chatterjee, Poulomi Nirgude, Abhay Chatterjee, Pratik Kumar
Published in
Journal of the Science of Food and Agriculture
The outbreak of the novel severe acute respiratory syndrome coronavirus 2 infection in 2019 has posed major risks to global health and the economy. This coronavirus disease (COVID‐19) pandemic has changed many of our everyday habits, including how we function and socialize, how we eat, and food preferences and selection. The average intake and stat...
Yin, Shi Bai, Lan Zhang, Runqing
Published in
Journal of the science of food and agriculture
The COVID-19 outbreak caused short-term disruptions in the supply chain of fresh agricultural products (FAPs), which exposed the vulnerability of the existing FAP supply chain. With pandemic control being widely coordinated, the supply chain of FAPs was gradually optimized and improved. However, after the outbreak of COVID-19, achieving an effectiv...
Belanche, Alejandro Martín-García, Ignacio Jiménez, Elisabeth Jonsson, Nicholas N Yañez-Ruiz, David R
Published in
Journal of the science of food and agriculture
Meeting the energy and nitrogen (N) requirements of high-performing ruminants at the same time as avoiding digestive disturbances (i.e. rumen acidosis) is a key priority in ruminant nutrition. The present study evaluated the effect of a cereal ammoniation treatment, in which barley grains are combined with urea and enzymes that catalyze the convers...
Wealleans, Alexandra L Bierinckx, Karen Witters, Erwin di Benedetto, Mauro Wiseman, Julian
Published in
Journal of the science of food and agriculture
Fats and oils represent the most concentrated source of energy available to animal nutritionists and form an expensive part of the diet. Thorough understanding of lipid quality and composition are required for efficient and precise diet formulation. Therefore, 724 samples of commercially available fats and oils were assessed for fatty acid profile,...
Jeong, Yu‐Jin Kim, Da Hyun Lee, Kwang‐Won Kwang-Won Lee
Published in
Journal of the Science of Food and Agriculture
Idowu-Adebayo, Folake Fogliano, Vincenzo Oluwamukomi, Matthew O Oladimeji, Segun Linnemann, Anita R
Published in
Journal of the science of food and agriculture
Knowledge on food neophobia among African consumers is scarce. Yet a good understanding in this area is essential to support the acceptance of new foods, for instance, when fortifying familiar foods to improve the health and nutritional status of the populace. In this paper, food neophobia among Nigerian consumers was assessed by their attitudes to...
Lawal, Oluranti M Talsma, Elise F Bakker, Evert‐Jan Fogliano, Vincenzo Linnemann, Anita R
Published in
Journal of the Science of Food and Agriculture
BACKGROUND Newly developed yellow biofortified cassava has been adjudged as a cost‐effective solution to vitamin A deficiency in low‐ and middle‐income countries with high cassava intake such as Nigeria. In this study, yellow cassava was developed into a novel pasta enriched with amaranth vegetable and tested among consumers. Attitudes, perception,...
de Falco, Bruna Grauso, Laura Fiore, Alberto Bochicchio, Rocco Amato, Mariana Lanzotti, Virginia
Published in
Journal of the Science of Food and Agriculture
BACKGROUND Chia ( Salvia hispanica L.) is a functional food from Central America. Interest in it is growing rapidly due to the many health benefits from the seed. However, when chia is grown at high latitudes, seed yield may be low whereas a high stem biomass and immature inflorescences are produced. Little is known about the chemical composition a...
Emmulo, Emanuela Ceccantoni, Brunella Bellincontro, Andrea Mencarelli, Fabio
Published in
Journal of the Science of Food and Agriculture
BACKGROUND Extracts of fresh wine grape seeds/skin or of grape pomace seeds were used to prepare antioxidant natural toothpastes. RESULTS Ethanol extracted twice more polyphenols than water; ultrasound did not provide any improvement in the extraction. The addition of freeze‐dried ethanol extracts of seeds or skin, at 2% and 10%, to the commercial ...
