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Jul 2020 DOI 10.14302/issn.2379-7835.ijn-20-3471
Adeola Yewande BAMIGBOYECorresponding author
Spices have been frequently added to foods since ancient times, not only to enhance the taste but also as preservatives and medicinal agents. Their usage may be of concern due to possible contamination during processing and handling. The aim of this study was to investigate the physicochemical prope…
Oct 2021 DOI 10.14302/issn.2379-7835.ijn-21-3908
Oluwatoyin B. OluwoleCorresponding author
Colorectal cancer (CRC) is a menace in the global public health system. According to GLOBOCAN reports, colorectal cancer is the second most diagnosed cancer in the world with more than 1.9 million cases and 935,000 deaths in 2020 alone. Diet plays a key role in exposing humans to environmental carci…
Jun 2021 DOI 10.14302/issn.2379-7835.ijn-21-3874
Jeremy J. JohnsonCorresponding author
Natural food preservatives in the form of herb extracts and spices are increasing in popularity due to their potential to replace synthetic compounds traditionally used as food preservatives. Rosemary (Salvia rosmarinus) is an herb that has been traditionally used as an anti-inflammatory and analges…
Apr 2021
Minoo AsadzandiCorresponding author
Background COVID-19 as an infectious disease, and deadly biological crisis, threatens the bio-psycho-social- spiritual health of the people. Spiritual health from the perspective of Islam, means having a sound heart, living in the present time with sense of peace, security, patience and gratitude, s…
Aug 2018 DOI 10.14302/issn.2379-7835.ijn-18-2212
T NkrumahCorresponding author
Department of Animal Science, Faculty of Agriculture, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with…
Dec 2015 DOI 10.14302/issn.2471-2175.jdrt-15-858
Györgyi PónyaiCorresponding author
Background: Lavender has been used for centuries, but its exposure has become part of the everyday life in our days. It is used in the alternative medicine, and as a flavouring component in soaps, cosmetics and in food products (chocolate, ice-cream, spices). The increasing number of exposures resul…