European Journal of Nutrition & Food Safety

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2022 - Volume 14 [Issue 7]

Original Research Article

Designing of Ready to Eat Convenient Mid - Day Meal for Children (5-10 yrs) and Adolescents (11-19 yrs) of Sri Lanka Based on Nutritional Perspective

A. G. S. K. Pushpakumara, S. S. K. Madage, N. Gunasekara, M. D. W. Samaranayake, H. M. T. Herath

DOI: 10.9734/ejnfs/2022/v14i730511

Page: 1-12

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Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage

G. A. Amadi, M. A. H. China, A. E. Ujong, M. Christian

DOI: 10.9734/ejnfs/2022/v14i730512

Page: 13-23

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Gluten-Free Crackers Preparation

Gamal Saad El-Hadidy, Hala H. Shaban, Wael Mospah Mospah

DOI: 10.9734/ejnfs/2022/v14i730513

Page: 24-34

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Effects of Psidium guajava L. Leaf Powder and Aloe vera L. Gel on Shelf Life of Citrus sinensis L. Fruits

Ewekeye Tolulope Seun, Abdulrazaq Khadijah Omolade, Sharaibi Olubunmi Josephine, Chijindu Pass Chidiebere Iyamah, Esan Oyekunle Olatunde, Ogun Mautin Lawrence, Fadiora Adewumi, Oke, Oyedamola Adebowale

DOI: 10.9734/ejnfs/2022/v14i730514

Page: 35-40

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Nutritional and Sensory Profiles of Functional Breads Produced from Partial Substitution of Wheat Flour by Pigeon Pea (Cajanus cajan L.) Flour

Euloge Sènan Adjou, Grâce Metome, Euphrem L. Yao, Oscar Akotowanou, Audrey Vodounou, Edwige Dahouenon-Ahoussi, Dominique C. K. Sohounhloue

DOI: 10.9734/ejnfs/2022/v14i730515

Page: 41-47

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