International Journal of Nutrition and Food Sciences

ISSN Online: 2327-2716;    ISSN Print: 2327-2694
Frequency: 4 issues per year
DOI: 10.11648/j.ijnfs
Website: http://www.science-discovery.org/journal/ijnfs
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Special Issue

Advances in Food Processing, Preservation, Storage, Biotechnology and Safety

  • Submission Deadline: 30 September 2017
  • Status: Submission Closed
  • Lead Guest Editor: Oluwatoyin Oluwole
About This Special Issue
Introduction
This special PG issue is targeted towards addressing critical inter-related food issues that are significant in enhancing processing, preservation, storage, safety, nutrition and biotechnology of agricultural produce, animal and fish products. It is intended that this special PG publication will meet the Sustainable Development Goals of the United Nations established in year 2015 in the area of Zero hunger, Food insecurity and poverty. This edition will therefore be a useful guide for establishing practicable and effective policies by various governments in different countries all over the world.

Aims
The aim of this issue is to bring up a compendium of relevant articles in the areas of Food Science and Technology, Nutrition, Food Safety, Nutritional Biochemistry, Agriculture and extension of innovations, Economists for the purpose minimizing food and nutrition insecurity, hunger, poverty and unemployment globally as well as possible applications of some of the published information in this issue for immediate recommendations for use by policy makers in government positions and other stakeholders worldwide.

Scope
1. Food Processing, Preservation and storage for sustainable food and nutrition security
2. Biotechnology as a vital tool for food security
3. Effective value addition to agricultural crops, animal and fish products for job creation
4. Enhancing nutritional health from dietary point of view
5. Enhancing proliferation of cottage and small industries via food chain
6. Enhancing food safety along the value chains
Lead Guest Editor

  • Oluwatoyin Oluwole

    Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria

Guest Editors

  • Professor Carola Fortelius

    Biotechnology and Chemical Engineering Department, Helsinki Metropolia University, Helsinki, Finland

  • Professor Gabriel Shirima

    Nelson Mandela African Institution of Science and Technology-NM-AIST; School of Life Sciences and Bioengineering &KCMC/KCRI-MOSHI; Allen School for Global Animal Health, Washington State University, Washington, United States

  • Dr. Dele Raheem

    Department of Food Science, University of Helsinki, Helsinki, Finland

  • Professor Vijay Jayasena

    School of Science and Health, Western Sydney University, Sydney, Australia

  • Professor Per-Erik Saris

    Department of Food and Environmental Sciences, University of Helsinki,, Helsinki, Finland

  • Professor Rafael Zambelli

    Food Engineering Department, Federal University of Ceará (UFC), Fortaleza, Brazil

  • Dr. Tosin Ijabaadeniyi

    Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa

  • Professor Osaretin Ebuehi

    Department of Biochemistry, University of Lagos, Lagos, Nigeria

  • Dr. Abiodun Olapade

    Department of Food Technology, University of Ibadan, Ibadan, Nigeria

  • Dr. Arueya Gibson

    Department of Food Technology, University of Ibadan, Ibadan, Nigeria

  • Professor Kolawole Falade

    Department of Food Technology, University of Ibadan, Ibadan, Nigeria

  • Dr. Audain Keiron

    School of Agricultural Sciences, Department of Food Science& Nutrition, University of Zambia, Lusaka, Zimbabwe

  • Dr. Aminat Adelagan

    Department of Food Science and Biotechnology, Bells University of Technology, Ota, Nigeria

  • Dr. Angela Parry Hanson Kunadu

    Department of Nutrition and Food Science, University of Ghana, Accra, Ghana

  • Dr. Kebede Kassa

    Research and Knowledge Management St Mary's University (SMU), San Antonio, Ethiopia

  • Professor Misganaw Solomon Mengistu

    Department of Basic Courses, St Mary's University (SMU), San Antonio, Ethiopia

Published Articles

  • Nutritional Survey of Pre-school Children in Oredo Local Government Area, Edo State Nigeria

    Oladimeji Olusegun , Oyarekua Mojisola , Oluwole Oluwatoyin

    Issue: Volume 6, Issue 6-1, November 2017
    Pages: 26-33
    Received: 31 July 2017
    Accepted: 1 August 2017
    Published: 12 December 2017
    DOI: 10.11648/j.ijnfs.s.2017060601.15
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    Abstract: This is a cross-sectional study of the nutritional status of pre-school children (between the age of 3-5years old) in Oredo Local Government of Edo State. 209 children randomly selected, comprising of 103 female and 106 male were examined using anthropometric parameters. The physical examination and anthropometric data were used to classify the chi... Show More
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  • Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products

    Oluwole Oluwatoyin Bolanle , Odediran Olajumoke , Ibidapo Olubunmi Pheabean , Owolabi Samuel , Chuyang Li , Garry Shen

    Issue: Volume 6, Issue 6-1, November 2017
    Pages: 22-25
    Received: 31 July 2017
    Accepted: 1 August 2017
    Published: 10 October 2017
    DOI: 10.11648/j.ijnfs.s.2017060601.14
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    Abstract: Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifi... Show More
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  • Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products

    Rafael Audino Zambelli , Marcia Arocha Gularte , Luciana Gama de Mendonca , Marina Lisboa Silva , Luan Icaro Freitas Pinto , Ana Caroline da Silva , Maryana Monteiro Farias , Edilberto Cordeiro dos Santos Junior , Cicera Alyne Lemos Melo

    Issue: Volume 6, Issue 6-1, November 2017
    Pages: 16-21
    Received: 1 June 2017
    Accepted: 2 June 2017
    Published: 17 July 2017
    DOI: 10.11648/j.ijnfs.s.2017060601.13
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    Abstract: The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evalua... Show More
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  • Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough

    Rafael Audino Zambelli , Andressa Maria Theophilo Galvao , Luan Icaro Freitas Pinto , Glauber Batista Moreira Santos , Ana Caroline da Silva , Cicera Alyne Lemos Melo , Maryana Monteiro Farias , Luciana Gama de Mendonca

    Issue: Volume 6, Issue 6-1, November 2017
    Pages: 1-8
    Received: 1 June 2017
    Accepted: 2 June 2017
    Published: 11 July 2017
    DOI: 10.11648/j.ijnfs.s.2017060601.11
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    Abstract: Brazil is a major producer and consumer of bread and in 2015, the market turnover was 1.9 billion dollars, with 0.86 million tons of bread. In this way, it is an excellent food matrix for the incorporation of functional ingredients. Thus, the aim of this study is the inclusion of vegetable powder in bread formulations obtained from frozen dough and... Show More
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  • Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix

    Rafael Audino Zambelli , Bruna Caroline Venceslau Pontes , Evellheyn Reboucas Pontes , Marina Lisboa Silva , Edilberto Cordeiro dos Santos Junior , Luan Icaro Freitas Pinto , Cicera Alyne Lemos Melo , Maryana Monteiro Farias , Cristiano Silva da Costa , Ana Caroline da Silva

    Issue: Volume 6, Issue 6-1, November 2017
    Pages: 9-15
    Received: 1 June 2017
    Accepted: 2 June 2017
    Published: 11 July 2017
    DOI: 10.11648/j.ijnfs.s.2017060601.12
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    Abstract: Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatograph... Show More
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