+1 249-493-6904
Volume 1 Issue 4
Food Industries By-Products as Modulators of Gut Microbiota: Challenges and Perspectives
Nowadays, special attention is being given to the study of the brain-gut axis focusing on the gut microbiota and on how it can influence the health of human beings or even cause various diseases. Researchers worldwide have been evaluating the gut microbiota and how specific diets can significantly affect its composition. [..] READ MORE
Blood Profile of Friesian X Bunaji Dairy Calves Fed Diets Containing Different Ratios of Soymilk
Blood is particularly sensitive to changes in nutrition and environmental temperature. The study investigates the response of dairy calves to soymilk as replacement for cow milk. Soybean was sourced, cleaned and soaked in clean water for 72 hours. [..] READ MORE
The Physico-Chemical Composition and Sensorial Quality of Kocho Bread Blended with Wheat (Triticum aestivum) and Soybean (Glycine max) Flour
Enset (Enset ventricosum), edible starchy indigenous tuber crop used as staple and co-staple food source for more than 10 million of Ethiopians. Kocho is a thick paste like anaerobically fermented starchy product extracted from enset in the presence of starter culture. [..] READ MORE
Antioxidation and Bacteriostasis of Tea Tree Seed Oil/Soluble Green Tea Powder Nanoemulsion
Soluble green tea powder (SGTP) has the functional properties of antioxidation and antibacterial. In this paper, SGTP was used as the aqueous phase to prepare tea tree seed oil nanoemulsion by low energy method. [..] READ MORE
The Influence of Coffee Consumption Frequency on LDL Cholesterol and Total Cholesterol
Coffee is one of the most consuming beverages of world. Coffee is owing its effects on health to its compounds; caffeine, diterpene alcohols and chlorogenic acid. Caffeine shows effect as a potential antagonist of adenosine receptors in nerve system. [..] READ MORE
Effect of Cooking on the Phenolic Content and Antioxidant Activity of Selected Vegetables Produced and Consumed in Cameroon
This study was conducted in order to evaluate the effect of cooking time on the phenolic content and antioxidant activity of some vegetable: Carrots (Daucuscarota), Green beans (Phaseolus vulgaris) and Green pepper (Capsicum annuum). The plant materials were each divided into four respective groups amongst which the first was boiled for 5 min, the second for 10 min, the third for 15 min and the fourth served as control (0 min). [..] READ MORE
Total Articles Published
8
9
2
