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177 articles for “nutritive quality”
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Comprehensive Review Article on Nutraceuticals and Herbal Medicines
Abstract: Ayurveda is a roughly 5000-year-old medical system that is mainly practiced in India. It emphasizes the body, mind, and spirit in illness prevention and treatment and incorporates herbal treatments and diet. Ayurveda is one of the traditional medical systems in India. Ayurveda is based on the idea of avoiding needless pain and leading a long, healthy life. Ayurveda employs natural remedies to eradicate the disease's underlying cause by reestablishing equilibrium …
Published in International Journal of Nutritions · Vol. 3, Issue 1, 2026 · pp. 33–41 Read article
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Studies on Physiochemical Properties of Pineapple Powder Produced by Foam Mat Drying
Abstract: Pineapple (Ananas comosus) belonging to the family Bromeliaceae, is a nutritious fruit rich in carotenoids, vitamin A, B and C, potassium, magnesium, sodium, calcium, iron and proteins. It is also rich in dietary fiber and antioxidant flavanoids like β-carotene and lutein. It has a pH of 5.1, 25% carbohydrates, 1% total ash and total soluble solids (TSS) ranging from 8 to 12°Brix. Pine apple is highly seasonal and only available …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 1, 2017 · pp. 29–36 Read article
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Lentils and its Utilization: A Review
Abstract: Lentils (Lens culinaris) are among the oldest crops, consumed by humans since ancient civilization. Lentils are consumed mostly by Asia, Africa and Latin America and are known for its affordability in the terms of protein, carbohydrates and other vital micro-nutrients. They are considered highly nutritive due to the presence of bioactive compounds however they also contain antinutrients, which can be easily removed or reduced by simple processes. Hence, many researchers …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 34–44 Read article
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Conventional and Molecular Approaches for Development of Quality Protein Maize
Abstract: Maize is a nutritionally poor protein quality crop because of deficient in essential amino acid lysine and tryptophan. Genetic improvement of balanced amino acid profile by application of plant breeding is most viable and sustainable strategies against battling malnutrition opaque-2 mutant is associated with high lysine and tryptophan content and it has widely used by breeder for development of quality protein maize. Adverse effect of opaque-2 genotypes is further improved …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 1, Issue 3, 2014 · pp. 12–14 Read article
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Solitary Identification and Analysis of Considerate Nutritional Consumption and Identifying Malnutrition
Abstract: The food supply chain is in danger from various factors, including climate threats, such as heat waves, floods, droughts, and other extreme occurrences such as intensive livestock farming, demand for animal protein, practices for antimicrobial resistance and various other factors leading to serious food shortages and an increase in food prices. Malnutrition is a major issue, with an estimated 663 million individuals affected. Poor nutrition is a serious problem that …
Published in Journal of Artificial Intelligence Research & Advances · Vol. 10, Issue 2, 2023 · pp. 46–62 Read article
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Nutritional Management Guidelines Evidence for Head and Neck Cancer Patients
Abstract: Malnutrition is a commonly encountered issue in head and neck cancer patients, it affects all stages of cancer therapy and may lead to increased hospitalization time, increased risk for infection, decreased quality of life, increased recurrence rates, higher toxicity of chemotherapy and overall increased mortality rates. Nutritional intervention and support is therefore essential for better treatment outcomes, patient prognosis and increase in quality of life. Nutritional support includes oral, enteral, …
Published in Research and Reviews: Journal of Oncology and Hematology · Vol. 10, Issue 2, 2021 · pp. 36–41 Read article
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Mislabeling in Indian Branded Health Foods: Case Study with Immunity Booster Food and Protein Supplement
Abstract: One of the most recent risks to livelihood security is food "mislabeling". Mislabeling occurs when the label on the packaging does not convey the true character of the product with respect to quality, components, nutritional values and health advantages. Mislabeling includes modifying the original recipe, substituting a component, omitting required warning words, and concealing the presence of certain potentially dangerous ingredients. Purposeful mislabeling is done for financial advantage, whereas inadvertent …
Published in International Journal of Nutritions · Vol. 2, Issue 1, 2025 · pp. 47–57 Read article
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Phytochemical and Nutritional Aspects of Wild Edible Plants from Shivalik Hills of Himachal Pradesh: A Review
Abstract: The Shivalik Hills of Himachal Pradesh, a region known for its rich biodiversity, is home to a wide variety of wild edible plants (WEPs) that have long been integral to the diet and health practices of local tribal communities. These plants have been prized for generations not just for their culinary applications but also for their important nutritional and therapeutic qualities. The current study delves into the phytochemical and nutritional …
Published in Research & Reviews : Journal of Ecology · Vol. 13, Issue 3, 2024 · pp. 24–32 Read article
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Harnessing Ethylene and Brassinosteroids for Enhanced Agricultural Productivity and Food Quality
Abstract: This study provides a comprehensive review of the roles of ethylene and brassinosteroids, two vital hormonal regulators in plants, focusing on their impact on fruit ripening, stress responses, and overall plant growth. Ethylene, a gaseous plant hormone, is recognized as a key regulator in various physiological processes, particularly in the maturation of fruits. Its involvement in the ripening process has profound implications for agricultural practices, as it directly influences the …
Published in International Journal of Trends in Horticulture · Vol. 1, Issue 2, 2024 · pp. 29–32 Read article
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Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review
Abstract: Beetroot (Beta vulgaris L.) is a biennial herbaceous plant rich in essential nutrients, including dietary fiber, vitamins, minerals, and antioxidants. Its high sugar content relative to calories and presence of phenolic compounds contribute to its health benefits, such as managing hypertension and exhibiting anticancer properties. Proper storage conditions are crucial for maintaining beetroot's quality. Recent studies have explored the incorporation of beetroot in various baked goods to enhance their nutritional …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 8–13 Read article
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Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article
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Review on: Study the Effect of Fermentation on the Value of Teff Injera [Eragrostis (Zucc.) Trotter]
Abstract: ABSTRACTIn Ethiopia, teff is smallest grain used as principal ingredient in formation of injera which is one of the staple foods of the population. It is unique durable crop grown over wide range of environmental conditions and has been utilized as food and supplements to majority of the human diets in Ethiopia. The potential of this grain, as an interesting raw material, for new food product development is due principally …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 10, Issue 2, 2019 · pp. 53–64 Read article
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ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
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In vitro Cultivation of Trifolium Alexandrium L. as a Forage Crop for Sustainability of Pastoral Ecosystem
Abstract: Trifolium alexandrium L., commonly known as Berseem or clover, is an important leguminous winter fodder crop. In comparison to other legumes and grasses, clover provides forage with high nutritional value and quality. Hence, introduction of Berseem (clover) in existing pastoral ecosystem can provide value-added forage that can result in an increased level of animal production and simultaneously enhance stocking rates. Tissue culture is a technique through which we are able …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 3, Issue 2, 2013 · pp. 6–11 Read article
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Effects of Germination on the Bioactive Compounds and the Flour Physicochemical Properties of Sorghum Grains
Abstract: Sorghum, being used as a staple food with many kinds of bioactive compounds, is one of the four types of used cereal around the world. Sorghum is also an important raw material for the food industry, such as a brewing material. Germination can lead to a change of bioactive compounds, and then change the biological activities and flour physicochemical properties of sorghum grains. This review aims to analyze and summarize …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 1, 2024 · pp. 15–25 Read article
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Mystery of Grass milk: A Deeper Dive into Quality, Quantity and Economics of Grass-milk in Dairy Cows
Abstract: Consumers perceive ‘grass-fed milk’ as healthier than conventional ones since grass-fed milk contains higher levels of beneficial fatty acids and lower levels of omega-6. The study highlights the nutritional benefits of feeding green grass, in terms of quality, quantity, and farm economics emphasizing its specific influence on the fatty acid profile of milk, including enrichment of omega-3 fatty acids and conjugated linoleic acids. It also delves into the environmental benefits …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 Read article
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Silage Beyond Green Fodder: Nutritional, Health, Economic and Environmental Implications for Sustainable Livestock Production
Abstract: Silage is a pivotal component in modern livestock feeding systems, offering far more than just an alternative to green fodder. This study explores the multifaceted roles of silage in enhancing livestock nutrition, health, and overall farm sustainability. The preservation of crops through fermentation allows for year-round availability of high-quality feed, ensuring consistent nutritional intake, particularly during periods of forage scarcity. Beyond its basic function as a feedstuff, silage improves the …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 14, Issue 2, 2025 · pp. 01–23 Read article
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Zero-Concentrate Feeding in Dairy Cows: A Sustainable Approach to Milk Quality, Animal Health, and Welfare
Abstract: The study explores the benefits of eliminating concentrate feeds in dairy cow nutrition. As sustainability becomes a central concern in agriculture, zero-concentrate feeding offers a promising solution to reduce the environmental footprint of dairy farming while promoting optimal animal health and welfare. This approach primarily focuses on maximizing the use of high-quality forages, such as grasses and legumes, to meet the nutritional needs of dairy cows. By minimizing the use …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 30–47 Read article
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Standardization and Development of Nutritious Snack Bar for Varied Age Groups
Abstract: Due to the increase in demand for nutritious and convenience food, the need for development of healthy snack bar arises to fulfill the nutrient gap between the meals. Nutritious snack bar are the bars which comprises of nutrients from all five major food groups including cereal, pulse, fruit, nuts and oilseeds. Nutritious snack bar should be rich in both macro and micro nutrients and should fulfill 1/5th to 1/6th of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 22–28 Read article
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A Comparative Study to Assess the Nutritional Status of Government and Private Primary Schools’ Children in Pyuthan Municipality, Pyuthan, Nepal
Abstract: The future health of individuals depends on the quality of life of the children. Proper nutrition for school-aged children is very important to their health, cognition and subsequently their educational achievement. A schools-based comparative cross-sectional study was conducted, which has assessed the nutritional status of government and private primary schools’ children in Pyuthan municipality, Pyuthan, Nepal. A total of 330 children, aged 5–12 years of age attending class 1–5 and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 1–15 Read article