+91 8617752708

2019 - Volume 9 [Issue 1 (January-March)]

Contents

Original-research-article

Development of Micronutrient Fortified Extruded Rice Analogues

 

R. Yogeshwari1*, G. Hemalatha1, C. Vanniarajan2, R. Saravanakumar3 and A. Kavithapushpam4

1Department of Food Science and Nutrition, Tamil Nadu Agricultural University, India.

2Department of Plant Breeding and Genetics, Tamil Nadu Agricultural University, India.

3Department of Apparel Designing and Fashion Technology, Tamil Nadu Agricultural University,  India.

4Department of Biotechnology, Tamil Nadu Agricultural University, India.

 

Article Information

Editor(s):

(1) Dr. Adetunji Charles Oluwaseun, Department of Biological Sciences, Applied Microbiology, Biotechnology and Nanotechnology, Landmark University, Nigeria.

(2) Dr. Morten Poulsen, Head of Research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Reviewers:

(1) M. N. Dabhi, Junagadh Agricultural University, India.
(2) Tahiya Qadri, Sher-e-Kashmir University of Agricultural Sciences and Technology, India.

(3) Muhammad Abdullah, Wheat Research Institute, Ayub Agricultural Research Institute, Pakistan.

Complete Peer review History: http://www.sciencedomain.org/review-history/27641

 

[Abstract]    Full Article - PDF    Page 1-11

DOI : 10.9734/EJNFS/2019/44342

Review History


Grey Literature

Risk Assessment of "Other Substances" – Conjugated Linoleic Acids

 

Per Ole Iversen1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Tor A. Strand5 and Grethe S. Tell6

1Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27745

 

[Abstract]    Full Article - PDF    Page 12-14

DOI : 10.9734/EJNFS/2019/45628

Review History


Grey Literature

Risk Assessment of "Other Substances" – Creatine

 

Per Ole Iversen1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Bjørn Steen Skålhegg1, Tonje Holte Stea5, Tor A. Strand6 and Grethe S. Tell6

1Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),  Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27746

 

[Abstract]    Full Article - PDF    Page 15-17

DOI : 10.9734/EJNFS/2019/45629

Review History


Grey Literature

Risk Assessment of “Other Substances” –Eicosapentaenoic Acid, Docosapentaenoic Acid and Docosahexaenoic Acid

 

Livar Frøyland1*, Margaretha Haugen2, Kristin Holvik2, Martinus Løvik3, Tor A. Strand4, Grethe S. Tell5, Arild Vaktskjold6 and Per Ole Iversen7

1Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Inland Norway University of Applied Sciences (INN), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27747

 

[Abstract]    Full Article - PDF    Page 18-21

DOI : 10.9734/EJNFS/2019/45630

Review History


Grey Literature

Risk Assessment of “Other Substances” - L-cysteine and L-cystine

 

Tor A. Strand1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Grethe S. Tell5, Arild Vaktskjold6 and Per Ole Iversen7

1Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Inland Norway University of Applied Sciences (INN), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27748 

 

[Abstract]    Full Article - PDF    Page 22-24

DOI : 10.9734/EJNFS/2019/45634

Review History


Grey Literature

Risk Assessment of "Other Substances" – L-proline

 

Kristin Holvik1*, Livar Frøyland2, Margaretha Haugen1, Sigrun Henjum3, Martinus Løvik4, Bjørn Steen Skålhegg5, Tonje Holte Stea6, Tor A. Strand7, Grethe S. Tell8 and Per Ole Iversen5

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

8Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27749

 

[Abstract]    Full Article - PDF    Page 25-27

DOI : 10.9734/EJNFS/2019/45635

Review History


Grey Literature

Risk Assessment of Specific Strains of Lactobacillus plantarum Used as "Other Substances"

 

Siamak Yazdankhah1*, Danica Grahek-Ogden1, Karl Eckner2, Georg Kapperud3, Jørgen Lassen1, Judith Narvhus4, Truls Nesbakken4, Lucy Robertson4, Jan Thomas Rosnes5, Olaug Taran Skjerdal2, Eystein Skjerve4, Line Vold3 and Yngvild Wasteson4

1Norwegian Scientific Committee for Food Safety (VKM), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), NOFIMA, Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27750

 

[Abstract]    Full Article - PDF    Page 28-29

DOI : 10.9734/EJNFS/2019/45636

Review History


Grey Literature

Risk Assessment of "Other Substances" – Glycine

 

Grethe S. Tell1*, Livar Frøyland2, Margaretha Haugen3, Sigrun Henjum4, Kristin Holvik3, Martinus Løvik5, Bjørn Steen Skålhegg6, Tonje Holte Stea7, Tor A. Strand1 and Per Ole Iversen6

1Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),

 Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27755

 

[Abstract]    Full Article - PDF    Page 30-32

DOI : 10.9734/EJNFS/2019/45631

Review History


Grey Literature

Risk Assessment of "Other Substances" –L-arginine and Arginine Alpha-ketoglutarate

 

Grethe S. Tell1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Tor A. Strand5 and Per Ole Iversen6

1Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27756

 

[Abstract]    Full Article - PDF    Page 33-35

DOI : 10.9734/EJNFS/2019/45632

Review History


Grey Literature

Risk Assessment of "Other Substances" – L-aspartic Acid

 

Sigrun Henjum1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Bjørn Steen Skålhegg5, Tonje Holte Stea6, Tor A. Strand7 and Per Ole Iversen5

1Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.

6Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27757

 

[Abstract]    Full Article - PDF    Page 36-38

DOI : 10.9734/EJNFS/2019/45633

Review History


Grey Literature

Risk Assessment of Streptococcus thermophilus Used as "Other Substances"

 

Danica Grahek-Ogden1*, Karl Eckner2, Georg Kapperud3, Jørgen Lassen1, Judith Narvhus4, Truls Nesbakken4, Lucy Robertson4, Jan Thomas Rosnes5, Olaug Taran Skjerdal2, Eystein Skjerve4, Line Vold3, Siamak Yazdankhah1 and Yngvild Wasteson4

1Norwegian Scientific Committee for Food Safety (VKM), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.

5Norwegian Scientific Committee for Food Safety (VKM), NOFIMA, Norway.

 

Article Information

Editor(s):

(1) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Complete Peer review History: http://www.sciencedomain.org/review-history/27758

 

[Abstract]    Full Article - PDF    Page 39-40

DOI : 10.9734/EJNFS/2019/45637

Review History


Original-research-article

Nutrient Composition, Amino Acid Profile and Anti-nutritional Factors of Nixtamalized Maize Flour Supplemented with Sprouted Soybean Flour

 

Ufot E. Inyang1*, Bosede E. Akindolu1 and Aniekpeno I. Elijah1

1Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria.

 

Article Information

Editor(s):

(1) Dr. Diego A. Moreno-Fernández, Food Science and Technology Department, Campus Universitario de Espinardo – Edificio 25 E30100-Espinardo, Murcia, Spain.

(2) Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Reviewers:

(1) Monika Sood, Sher-e-Kashmir University of Agricultural Sciences and Technology, India.

(2) Elisa Julianti, Universitas Sumatera Utara, Indonesia.

(3) O. A. Adedokun, Federal University of Technology, Nigeria.

Complete Peer review History: http://www.sdiarticle3.com/review-history/46150

 

[Abstract]    Full Article - PDF    Page 41-51

DOI : 10.9734/EJNFS/2019/46150

Review History


Review Article

Mycotoxin Contamination of Food and Associated Health Risk in Cameroon: A 25-years Review (1993-2018)

 

Evelyne Nguegwouo1,2*, Alex Tchuenchieu1,3, Hippolyte Mouafo Tene1, Elie Fokou2, Gabriel Medoua Nama1, Sarah De Saeger4 and François-Xavier Etoa3

1Centre for Food and Nutrition Research, IMPM, P.O.Box 6163, Yaoundé, Cameroon.

2Department of Biochemistry, University of Yaoundé I, P.O.Box 812, Yaoundé, Cameroon.

3Department of Microbiology, University of Yaoundé I, P.O.Box 812, Yaoundé, Cameroon.

4Laboratory of Food Analysis, Department of Bioanalysis, Ghent University, Ghent B-9000, Belgium.

 

Article Information

Editor(s):

(1) Dr. Raffaella Preti, Department of Management, Sapienza University of Rome, Italy.

(2) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Reviewers:

(1) Silvia D. Peña Betancourt, Universidad Autónoma Metropolitana, Mexico.

(2) Tünde Pusztahelyi, University of Debrecen, Hungary.

(3) Bailly JD, National Veterinary school of Toulouse, France.

Complete Peer review History: http://www.sdiarticle3.com/review-history/45667

 

[Abstract]    Full Article - PDF    Page 52-65

DOI : 10.9734/EJNFS/2019/45667

Review History


Original-research-article

Nutritional Content of Vietnamese Edible Bird’s Nest from Selected Regions

 

Than Thi My Linh1, Hoang Le Son1* and Huynh Mai Minh Ai2

1Department of Applied Biochemistry, School of Biotechnology, International University-Vietnam National University, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.

2School of Food technology, Industry University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam.

 

Article Information

Editor(s):

(1) Dr. Diego A. Moreno-Fernández, Food Science and Technology Department   Campus Universitario de Espinardo – Edificio 25 E30100-Espinardo, Murcia, Spain.

(2) Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Reviewers:

(1) Felix Abayomi Dada, Federal Polytechnic, Nigeria.

(2) Esmat Anwar Abou Arab, National Research Center (NRC), Egypt.

(3) Rafael Humberto Gutierrez Bravo, Universidad Central de Venezuela, Venezuela.

Complete Peer review History: http://www.sdiarticle3.com/review-history/46572

 

[Abstract]    Full Article - PDF    Page 66-71

DOI : 10.9734/EJNFS/2019/46572

Review History


Original-research-article

Effect of Some Preservatives on Nutritional Quality and Sensory Characteristics of Pickled African Walnut (Tetracarpidium conophorum)

 

V. C. Eze1, N. Maduka1*, I. Ahaotu1 and N. N. Odu1 

1Department of Microbiology, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria.

 

Article Information

Editor(s):

(1) Dr. Rasha Mousa Ahmed Mousa, Associate Professor, Department of Biochemistry, University of Jeddah, Saudi Arabia.

(2) Dr. Morten Poulsen, Head of Research Group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of DenmarkDenmark.

Reviewers:

(1) Slim Smaoui, Centre of Biotechnology of Sfax, Tunisia.

(2) Ramadan E. Abdolgader, Omar Almukhtar University, Libya.

(3) R. Prabha, KVAFSU, India.

Complete Peer review History: http://www.sdiarticle3.com/review-history/45065

 

[Abstract]    Full Article - PDF    Page 72-83

DOI : 10.9734/EJNFS/2019/45065

Review History


Short Research Article

Maternal Weight Levels Before and During Gestation as Indicators of Pregnancy Outcomes in Zibo, China

 

Xiang Zhao1 and Aiqin Han1*

1Department of Obstetrics, Zibo Central Hospital, Zibo, Shandong Province, 255000, China.

 

Article Information

Editor(s):

(1)  Dr. R. C. Ranveer, Department of Meat, Poultry and Fish,PG Institute of Post – Harvest Management, India.

(2) Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of Denmark, Denmark.

Reviewers:

(1) Brijesh Mukherjee, Hi Tech Medical College & Hospital Rourkela, India.

(2) Shigeki Matsubara, Jichi Medical University, Japan.

(3) John Ogedengbe, University of Abuja, Nigeria.

Complete Peer review History: http://www.sdiarticle3.com/review-history/46638

 

[Abstract]    Full Article - PDF    Page 84-90

DOI : 10.9734/EJNFS/2019/46638

Review History

Our Contacts

Guest House Road, Street no - 1/6,
Hooghly, West Bengal,
India

+91 8617752708

 

Third Floor, 207 Regent Street
London, W1B 3HH,
UK

+44 20-3031-1429