-
Review Article
December 17, 2021
NK Gupta, SS Sharma*, Sunita Gupta, S Mukerjee, Suman Yadav, R Paliwal and RK Singhal
DOI : 10.32474/SJFN.2021.04.000182
View abstract
PDF
Full text
Moringa oleifera Lam. (2n=22) popularly known as Sehjan or Drum-stick is among important indigenous plant species of India. Indians are using it as a regular component of conventional edible food for nearly 5000 years. World Health Organization (WHO) has promoted this tree as an alternative to imported food supplies to treat malnutrition in poor countries [1,2]. The tree belongs to family Moringaceae. Genus Moringa oleifera has 13 species in the world out of which two species viz. Moringa concanensis Nimmo ex Dalz and Gibs and Moringa oleifera Lam exist in India. Moringa concanensis is a rare tree and found in the Aravalli hills of Rajasthan. Moringa oleifera Lam. is referenced in more than 80 countries including India and known in over 200 local languages due to its multifarious uses in the World. In arid region of India, it is very popu.....
ReadMore
-
Opinion
November 08, 2021
Oleg Khalidullin*
DOI : 10.32474/SJFN.2021.04.000181
View abstract
PDF
Full text
Recently, an interesting observation was discovered that a handful of earth contains as many living things as there are people on the entire planet: https://zen.yandex.ru/media/ id/5b8f98d7a9ab1900ab767c5e/vidy-organicheskih-udobrenii5ed38b6cd148e7005aa4e3b3. But this handful is taken from the soil of the wild. In the soil, chained in asphalt and concrete, there is no such thing. There is no such thing in fields with a single agricultural culture. There, all micro infrastructure has been destroyed by chemistry and elements for growing rice, wheat, potatoes. More than half of all land is taken from nature for such fields, dumps, ore and non-metallic landfills. In accordance with this, plants, insects and animals and their entire species are rapidly disappearing. In nature, everything is expedient. Every living cell and every leaf has its o.....
ReadMore
-
Research Article
May 26, 2021
Simona Sciuto*, Giovanna Esposito*, Luana Dell’Atti, Francesco Rossi, Maria Vittoria Riina, Gabriele Merlo, Luca Magnani, Alfredo Benso, Elena Maria Bozzetta and Pier Luigi Acutis
DOI : 10.32474/SJFN.2021.04.000177
View abstract
PDF
Full text
The demand for analytical methods for fish product authenticity has increased dramatically, particularly in rapid and non-destructive food authentication. Near-infrared (NIR) handheld devices can meet this need for fast, reliable, non-destructive and in situ analysis. Aim of this study was to verify fish fillets species by using a pocket-sized NIR sensor, called SCiO, a handheld NIR spectrometer that can easily scan solid and liquid samples. The species were chosen from among the most commonly sold on the market as fresh. Samples were divided in two groups, one for calibration and one for validation. The first was performed to set up the instrument and the second to cross-validate model performance. The fish species were correctly identified with a global accuracy between 93.97% and 96.58% and were all confirmed by a validated method base.....
ReadMore
-
Research Article
May 18, 2021
M Dangwe*, R A Ejoh, C M Mbofung
DOI : 10.32474/SJFN.2021.04.000176
View abstract
PDF
Full text
Chronic diseases are now the leading causes of mortality worldwide and represent 80% of death cases in developing countries [1]. The prevalence of chronic diseases related to diet is increasing generally in the world and particularly in Cameroon. Nowadays, many compositions of diet are changing due to urbanization. This work aims to determine the effect of culinary techniques on the chemical composition (lipid, sodium, fibers) of dishes with Bombax costatum, Cerathotheca sesamoïdes, Cassia tora and, sorghum in Sudano-Sahelian region of Cameroon. As part of the food consumed in the different families that constitute the sampling population, lipid content was found to be higher in stews of modern cooking techniques than in the old traditional cooking techniques. According to the Student test (P<0.05) stews cooked using the modern cooking t.....
ReadMore
-
Research Article
March 17, 2021
Erin M McKinley*
DOI : 10.32474/SJFN.2021.03.000175
View abstract
PDF
Full text
Use of cannabidiol (CBD), the non-psychoactive component, and delta-9-tetrahydrocannibinol (THC), the active psychogenic component in marijuana, is increasing in the United States as more states continue to legalize sales and consumption. As the public is becoming informed on the broad spectrum of therapeutic properties of these substances, including easing nausea and vomiting an increasing number of pregnant women are using marijuana to help with these issues......
ReadMore
-
Research Article
February 11, 2021
Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi and Snehasis Jana*
DOI : 10.32474/SJFN.2021.03.000172
View abstract
PDF
Full text
L-cysteine is a non-essential amino acid but may be essential for new-borns, the elderly, and individuals with specific metabolic disease or malabsorption syndromes. In this study the impact of the Trivedi Effect® on the isotopic abundance ratios of L-cysteine using LC-MS analytical techniques were analysed. The test sample L-cysteine was divided into Control and the Biofield Energy Treated sample. The treated L-cysteine sample received Biofield Energy Treatment (the Trivedi Effect®) remotely for ~3 minutes by Mr. Mahendra Kumar Trivedi, who was located in the USA, while the test samples were located in the research laboratory in India......
ReadMore
-
Review Article
December 08, 2020
Haniel Soares Fernandes*
DOI : 10.32474/SJFN.2020.03.000169
View abstract
PDF
Full text
As soccer is sport with few opportunities to stop for rehydration during matches, strategies that help athletes and involved professionals with this athletes are highly necessary to guide with proposals how to help rehydrate the athlete before, during and after the matches, maintaining their performance and greating sport quality. However, the consumption of isotonic or hypotonic drinks in concentration 0.5 to 0.7 g sodium / L and with 4 to 6% carbohydrates (CHO) can be welcome before match, also isotonic drinks in concentration 0.5 to 0.7 g of sodium / L of water with 6 to 9% CHO offered every 15 or 20 minutes are important during match and hypertonic drinks in concentration 1 to 1.5 g of sodium / L with 9 to 10% should soon be ingested after the matches......
ReadMore
-
Opinion
November 11, 2020
Thomas W Swerczek*
DOI : 10.32474/SJFN.2020.03.000168
View abstract
PDF
Full text
It has been shown that populations consuming primary rice had a strong negative correlation whereas population consuming primary wheat had a strong correlation on the severity of COVID-19 Infections in humans. This suggests that diet may play an important role in mitigating or exacerbating SARS-CoV-2 infections in humans. The type of dietary ingredients, especially sulfur-containing proteins and other sulfur-containing compounds may play an important role for the intestinal microbiome. Sulfur-containing compounds may be enhancing the growth of microorganisms, including coronaviruses. Protein types may play an important role in the composition of the intestinal microbiome. Although there is an urgent need for antivirals and vaccines for coronaviruses, in the meanti.....
ReadMore
-
Short Communication
October 14, 2020
Kuo-Chen Chou
DOI : 10.32474/SJFN.2020.03.000167
-
Short Communication
October 14, 2020
Kuo-Chen Chou*
DOI : 10.32474/SJFN.2020.03.000166
-
Short Communication
October 06, 2020
Kuo-Chen Chou
DOI : 10.32474/SJFN.2020.03.000165
-
Short Communication
October 06, 2020
Kuo-Chen Chou
DOI : 10.32474/SJFN.2020.03.000164
-
Short Communication
October 06, 2020
Kuo-Chen Chou
DOI : 10.32474/SJFN.2020.03.000163
View abstract
PDF
Full text
In this short review paper, the significant and profound impacts of the enzyme diffusion-controlled reactions have been briefly presented with crystal clear convincingness......
ReadMore
-
Research Article
September 09, 2020
Syed Junaid-ur-Rahman
DOI : 10.32474/SJFN.2020.03.000162
View abstract
PDF
Full text
The present study was carried out on different fortification techniques and salt combinations to select optimum technique
and fortificant salt for fortification. Three techniques namely parboiling, dusting and extrusion technology were employed with reference to comparison between them. Four salts namely FeSO4 , ZnSO4 , ZnO and NaFeEDTA sourcing iron and zinc at different levels were utilized to fortify rice. It was found that best level of fortification for iron and zinc salts is 350mg/kg is 300mg/kg respectively and best suitable salts for fortification of rice are FeSO4 and ZnO. The best technique for fortification is parboiling......
ReadMore
-
Review Article
September 07, 2020
Muhammad Farhan Jahangir Chughtai
DOI : 10.32474/SJFN.2020.03.000161
View abstract
PDF
Full text
Asparagus racemosus has been successfully used as herbal medicine and also served as food. All the parts of this plant have therapeutically importance for treatment of stomach ulcer, liver disorders, inflammation, stress-related immune disorders, dyspepsia, can also act as galactogogue and decreases apoptosis. Its water and alcohol based extracts act as strong antioxidant, immunity booster and also have antitussive effects. It regulates blood fat and cholesterol levels. Its bioactive moieties like phytochemicals (saponins and flavonoids) used in various pharmacological activities. This mini review is enlightening the importance and its pragmatic approaches to cure many diseases......
ReadMore
-
Research Article
September 03, 2020
Monika Seth
DOI : 10.32474/SJFN.2020.03.000160
View abstract
PDF
Full text
Thealarmingriseandincreasingprevalenceofobesityindevelopedaswellasdevelopingnations has made obesity as a major health concern globally. Obesity not only predisposes to life threateningconditionslikehypertension,cardiovasculardiseases,diabetesmellitus,andcancerbut also leads to premature mortality. Physical inactivity is a matter of grave concern globally as the wholeworldhasswitchedfromademandingphysicallyactivelifetoasedentarylifestyleexposing the populations to a myriad of healthcomplications......
ReadMore
-
Research Article
August 26, 2020
Birhan Agmas
DOI : 10.32474/SJFN.2020.03.000159
View abstract
PDF
Full text
Assessment of the food safety status is a pro-active measure to minimize the risks foodborne intoxications resulted from
foodborne pathogens like S. aureus. This study was conducted from October 2018 to April 2019 on S. aureus with the objective of assessing prevalence and associated beef contamination risk factors from ready-to-eat raw beef in Bahir Dar city with cross-sectional study design. About 101 raw beef samples were collected from butcheries using simple random sampling method for prevalence estimation of S. aureus using conventional culture method. Potential risk factors related to meat contamination were evaluated by using personal observation and questionnaire survey. The data were analyzed by using STATA software version 12.0 for descriptive statistics and logistic regression model. The prevalence of S. aureus in ready-to-ea.....
ReadMore
-
Review Article
August 05, 2020
Shaw Watanabe
DOI : 10.32474/SJFN.2020.03.000158
View abstract
PDF
Full text
The number of COVID-19 cases in 19 major countries on 5 continents revealed a strong negative correlation with rice consumption per capita. As previously reported, the overall frequency of IgA-deficiency is inversely correlated with COVID-19 infection. We therefore studied the correlation between rice consumption and IgA-deficiency in a subset of 8 countries for which enough data were available. The results revealed a negative correlation with a coefficient of determination (R2) of 0.55. To further confirm the relationship between rice consumption and COVID-19 cases, we selected 9 Asian countries. The result was the same as described, and countries with the rice consumption more than 80-100kg/capita/year showed the lower incidence. In Japan, the specific COVID-19 infection rate by age groups was investigated, in relation with average rice.....
ReadMore
-
Research Article
July 29, 2020
DK Gojiya
DOI : 10.32474/SJFN.2020.03.000157
View abstract
PDF
Full text
Sesame seeds are used in the preparation of a number of food products. In north India, the black sesame seeds are used in preparation of Sani-Jaggery based crushed sesame. In this study an attempt was made to standardize the method for preparation of sani and enrich its quality with addition of different levels of dry fruits (cashewnuts and Almonds, date, Figures, Coconut shreds) and Honey and also assessed organoleptic and storage stability. The standardized sani was organoleptically evaluated using a sensorial affective hedonic scale. The results indicate that Sani samples prepared from raw sesame with 60% Jaggery and mixed with different level of dry fruits and packaged in PET (Polyethylene Terephthalate) container and stored at room temperature got good mean score up to 25 days storage except honey-based samples which was spoiled afte.....
ReadMore
-
Khalidullin OH*
DOI : 10.32474/SJFN.2020.03.000156
View abstract
PDF
Full text
The climate is changing from the artificial fumes that mankind has created. Artificial fumes differ from natural fumes in quality, volume and speed. Water is intended only for consumption-for drinking. But we, not understanding her essence, made her a slave. Turned into a working reagent, a means of increasing comfort. They began to use it as a liquid to wash everything and everything, move it with pumps, heat and boil, cool, dissolve all chemical elements in it, fill in the fields, destroy its molecules in the air with engines, furnaces and compressors......
ReadMore
Email Us: info@lupinepublishers.com 
Call Us: +1 (914) 407-6109
.png)
.jpg)
Click here for Manuscript Sample Templates
