Vol. 1 No. 1 (2022)

Articles

2022-12-23

pp. 1-15

Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours

Inainfe Woripre, Ifeoma Mbaeyi-Nwaoha, Deborah Ofoegbu

10.58625/jfng-1851

Views 296

Abstract PDF

Articles

2022-12-23

pp. 17-26

Enrichment of wheat bread with carob molasses source: Impact on bread quality and acceptability

Sema Aydın, Yüksel Özdemir, Müge Keçeli

10.58625/jfng-1853

Views 286

Abstract PDF

Articles

2022-12-23

pp. 27-33

Sensory profile and physicochemical composition of premixed and post mixed fruit wine from blends of pineapple and watermelon juice

Azuko Irene Ugo, Mbaeyi-Nwaoha Ifeoma, Uvere Peter, Ofoegbu Deborah Chinwendu

10.58625/jfng-1917

Views 494

Abstract PDF

Articles

2022-12-23

pp. 35-42

Assessment of aroma profiles and mineral content of buffalo yogurt marketed in Cukurova region of Turkey

Nuray Güzeler, Çağla Özbek, Murat Kalender

10.58625/jfng-1932

Views 425

Abstract PDF

Articles

2022-12-23

pp. 43-54

Evaluation of the relationship between the nutritional status and the risk of pressure sore formation of patients hospitalized in the intensive care unit

Özlem Özpak Akkuş, Betül Gülşen Atalay, Eda Parlak

10.58625/jfng-1933

Views 364

Abstract PDF

Articles

2022-12-25

pp. 55-76

Quality evaluation of formulated instant noodles from wheat, rice (Oryza sativa) and mushroom (Agaricus bisporus) flour blends

Ifeoma Elizabeth Mbaeyi-Nwaoha, Chioma Gloria Mgbemere, Ngozi Chioma Okoronkwo

10.58625/jfng-1852

Views 335

Abstract PDF

Articles

2022-12-25

pp. 77-90

Health effects of bioactive components in fruits and vegetables

Gül Karadağ, Ayşe Demet Karaman, Serdal Öğüt

10.58625/jfng-1837

Views 1552

Abstract PDF

Articles

2022-12-23

pp. 91-100

The role of microbiota in cardiovascular diseases

Ebrar Kökcü, Üla Akil, Esma Asil

10.58625/jfng-1934

Views 191

Abstract PDF

Articles

2022-12-23

pp. 101-117

Algae as an alternative and sustainable food source

Derya Deniz Şirinyıldız, Aslı Yorulmaz

10.58625/jfng-1935

Views 347

Abstract PDF

Articles

2022-12-23

pp. 119-127

Dietary analysis of traditional food cultures in India: An overview of 2600 BCE to the 21st century

Sudhanand Prasad Lal, Abhishek Mahendra, Akshay Singh

10.58625/jfng-1885

Views 263

Abstract PDF