World Journal of Food Science and Technology最新文献

{"title":"Food-Based Intervention for Boosting Micronutrient Status and Health - A Comprehensive Review","authors":"Frida Nyamete, Nuria Majaliwa, Lucy Chove","doi":"10.11648/j.wjfst.20240801.13","DOIUrl":"https://doi.org/10.11648/j.wjfst.20240801.13","url":null,"abstract":"Food fortification and supplementation represent crucial strategies for combating the prevalence of micronutrient deficiencies, particularly among vulnerable populations such as children, adolescents, and pregnant women. However, the efficacy of interventions in increasing nutrient bioavailability primarily hinges on incorporating nutrient-rich foods and employing suitable food preparation techniques. Research underscores the significant potential of food-based approaches in augmenting micronutrient intake and fostering optimal growth and development. This comprehensive review assesses findings from 36 articles published within the last decade, focusing on food-based interventions aimed at alleviating micronutrient deficiencies in Africa. Analysis reveals that ten trials yielded positive outcomes across all growth metrics, albeit one study showed no significant changes in height Z scores. While two trials did not observe alterations in serum levels, twelve reported improvements in biochemical markers, and four noted enhanced cognitive and academic performance among school children. Despite these encouraging results, advancing food-based solutions to enhance dietary micronutrient quality and mitigate associated health challenges necessitates further investigation. It is imperative to underscore the importance of consuming a balanced diet comprising a diverse range of foods and adhering to recommended food preparation practices to minimize food loss and waste. By prioritizing these measures, individuals can safeguard against micronutrient deficiencies and promote sustained healthy growth and development. In conclusion, while food fortification and supplementation play pivotal roles in addressing micronutrient deficiencies, integrating nutrient-rich foods and appropriate food preparation methods emerges as crucial components in maximizing the effectiveness of interventions. Continued research efforts are essential to refine food-based solutions and ensure their widespread accessibility, ultimately contributing to improved nutritional outcomes and overall well-being in vulnerable populations across Africa and beyond.\u0000","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"17 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140244839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Beneficial Impact of Iron-Fortified Complementary Feeding in the Burden of Iron Deficiency Anaemia (IDA) in Children of Bangladesh","authors":"Ayub Ali, Ziaur Rahman, Muslima Akter, Mohammed Jamal Uddin, Juwel Das, Golam Moin Uddin","doi":"10.11648/j.wjfst.20240801.12","DOIUrl":"https://doi.org/10.11648/j.wjfst.20240801.12","url":null,"abstract":"Fortifying food with iron is the most cost-effective way to avoid iron deficiency anemia, a global public health crisis. In addition to choosing the appropriate dietary context for ingestion, it is critical to choose the appropriate iron form and food carrier. Among the increased hazards include low birth weight and preterm delivery. Children with IDA have slower development, worse cognitive performance, and lower levels of physical activity. In women, it also raises the risk of morbidity and death. The amount of iron required in the diet, one's socioeconomic status, and overall health are all crucial factors to take into account. To combat IDA, a variety of dietary approaches, iron-fortified foods, supplements, and disease management techniques have all been employed. Nowadays, food fortification with iron is seen to be a long-term, sustainable solution. To be effective, the iron fortification program's food transporters and fortificants must be deemed safe, pleasant, and acceptable by the target population. It also shouldn't have a detrimental effect on the stability and acceptance of the finished product. This article provides a thorough summary of the current state of iron deficiency in women and children in Bangladesh. This study addresses current issues as well as the efficacy of current therapeutic strategies. Prevention-focused treatments ought to take precedence over treatment-focused ones in high-risk populations. Unknown are the long-term benefits, and unfavorable outcomes are possible. Despite the tremendous progress made, several plans and initiatives are still being supported. These issues are to coverage, quality, and compliance. The findings suggest that iron deficiency and anemia are still major problems in Bangladesh, despite the fact that certain severe deficiencies have been addressed by current intervention efforts. There is a need for more integrated solutions to assist current intervention efforts. Furthermore, new approaches to the management of certain types of iron deficiency anemia are proposed.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"369 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140447084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Diversity of Underutilised Vegetables in Africa and Their Potential in the Reduction of Micronutrient Deficiency: A Review","authors":"A. Issa-Zacharia, N. Majaliwa, F. Nyamete, L. Chove","doi":"10.11648/j.wjfst.20240801.11","DOIUrl":"https://doi.org/10.11648/j.wjfst.20240801.11","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":" 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139626450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (<i>cheela</i>) Mix for Children","authors":"C. Chuwa, Anju K Dhiman, Paul Saidia, A. Issa-Zacharia","doi":"10.11648/j.wjfst.20230704.12","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230704.12","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"103 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139238995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Design of an Effective Nutraceutical (“SR45”) for Low Mood Management","authors":"Javier Moran","doi":"10.11648/j.wjfst.20230704.11","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230704.11","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"27 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139253517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea","authors":"D. Bakari, Tchoing Hyacinthe, Yaya Garga, Bayoï James Ronald, Djoulde Darman Roger, Tatsadjieu Ngouné Léopold","doi":"10.11648/j.wjfst.20230703.14","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230703.14","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131717852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Appraisal of Novel Technologies for Microbial Inactivation in Food","authors":"Animashaun Oluwatoyin Habibat, Stephen Oyedele Fapohunda","doi":"10.11648/j.wjfst.20230703.13","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230703.13","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123403791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical Properties and Sensory Evaluation of a Plant-Based Yoghurt Produced from Blends of Tiger Nut, Coconut and Dates","authors":"Anumba Nonye, J. Eke-Ejiofor, C. Ishiwu, V. Wabali","doi":"10.11648/j.wjfst.20230703.12","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230703.12","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127895345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Randomized Clinical Trial to Analyze the Efficacy of an Eggshell Membrane Dietary Supplementation in the Concomitant Treatment of Osteoarthritis in Dogs","authors":"Fernando Cánovas, David Planes-Muñoz, Miren Jaione Zurbano, Pablo Messia, María Isabel Vasallo","doi":"10.11648/j.wjfst.20230703.11","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230703.11","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131489007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Probiotics-Treated <i>Moringa oleifera</i> Leaf Meal in Exotic Layer Diets on Egg Characteristics and Consumer Acceptability","authors":"Abdou Karim Darboe, Mary Kivali Ambula, Anthony Macharia King’ori","doi":"10.11648/j.wjfst.20230702.14","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230702.14","url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139369754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}