Research Journal of Food Science and Nutrition

The starch chemistry aspect of amylose and amylopectin fractions along with their contributory roles in defining starch food behavior; such as in gels formation, pasting quality, swellability, dextrinization and viscosity from various sources such as legumes, root, tubers and cereals were reviewed. Chemical and physical modifications of starch like cationation,... Continue here

A study of the physical activities, food profile and nutritional status of the students was carried out at the Higher Institute of Physical and Sports Education (ISEPS) of Marien Ngouabi University in Congo-Brazzaville. Its objective was to assess the physical activity level, food profile and nutritional status of these students in order to compare them with the... Continue here

The new vegetable baskets (VBs) were tested for effectiveness in the storage of fresh leafy vegetables. Freshly harvested Amaranthus viridis and Telfaria occidentalis H. were obtained from farms and transported to Nigerian Stored Products Research Institute (NSPRI), Ilorin, where they were sorted, washed and air-dried. Four different models; namely the pyramidal... Continue here