The interest towards microemulsions and nanoemulsions, the colloidal systems utilized to encapsulate bioactive compounds, is constantly increasing in food industries. Major characteristics of microemulsions and nanoemulsions ...

The study applied the systems theory to investigate causes of food waste generation in the University food service operation. A qualitative, case study design was adopted. One-on-one interviews with food service managers ...

The roasting process of Gari (Gelatinized cassava mash), a shelf-stable cassava product, is energy-intensive. Due to a lack of information on thermal characteristics and scarcity/rising energy costs, heat and mass transfer ...

The perceived health properties of hemp seed oil, as one of the few plant-based sources of omega-3 and omega-6 fatty acids with an ideal ratio of 1:3, suggest its incorporation in food-grade emulsions to improve its water ...

BACKGROUND AND OBJECTIVES : There is considerable interest in kafirin, sorghum prolamin, as a bioplastic material because it apparently produces bioplastics with superior functional properties. This review evaluates the ...

Fruits, vegetable, and root (FVR) crops are vital to achieve food and nutrition security (FNS), especially in Sub-Saharan Africa (SSA). However, their perishable nature results in losses across the value chain. The review ...

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy ...

Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice ...

BACKGROUND AND OBJECTIVES : Iron deficiency is still a major public health concern in sub-Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral ...

Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory ...