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Volume 5, Issue 1, February 2024

Open Access

Investigate the components and thermal behavior of milk thistle seed oil

Zahra Amini, Adib Azizian, Ahmad Eyvazi

Abstract: Milk thistle seed oil has recently been approved as a novel food resource. Despite its growing popularity, there is limited information on the constituents and properties of this oil. This study aims to compare the lipid composition, nutraceutical content, antioxidant activity, and thermal properties of milk thistle seed oi

Abstract References PDF (593 k) 201 Downloads 3782 Views DOI: 10.54647/food550062

Volume 4, Issue 1, February 2021

Open Access

Designing a Greek coffee company's introduction into the US market: Critical marketing factors for a successful penetration in the coffee shop industry

Eustathios Kanellopoulos, Chrysa Agapitou, Aggeliki Konstantoglou, Dimitrios Folinas

Abstract: This paper aims to analyze the marketing strategies and the challenges for successful penetration into the coffee shop industry in the United States, the leading coffee consumer in the world. The study, critically reviewing the existing literature and statistics, aims to imprint marketing tools and strategies adopted by the

Abstract References PDF (329 k) 174 Downloads 3613 Views DOI: 10.54647/food55043

Volume 3, Issue 1, February 2020

Open Access

Inadequate Feeding Practices Persist in Burkina Faso

Bernard DEMBELE, Mouftaou AMADOU SANNI

Abstract: In Burkina Faso, undernutrition remains a public health issue. The food quality for under 23-month-old children constitutes a key pillar of child nutritional status. The objective of this study is to assess the adequacy of child feeding practices in Burkina based on the norms framed jointly by WHO/Unicef in 2011. The datase

Abstract References PDF (295 k) 215 Downloads 3644 Views DOI:

Volume 2, Issue 1, February 2019

Open Access

Introduction of the Wine Making Process by Gravity and the Château Designed by this Toncept

KONG Weifu, ZHANG Xiaoshuan, LI Hongjuan

Abstract: The wine making technology by gravity and the process design full using gravity were summarized. It focuses on the process types of the wine making by gravity, and fully displays the perfect combination of the making design by gravity and the architectural design of the model Château, and provides a reference for the design

Abstract References PDF (1651 k) 260 Downloads 4564 Views DOI:

Volume 1, Issue 2, December 2016

Open Access

Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans

Seung-Hun Lee, Rakesh Jaiswal, Nikolai Kuhnert

Abstract: Abstract Origin and coffee grades are major factors determining the price of coffee beans. Jamaica Blue Mountain coffee achieves among the highest prices in coffee trading due to its assumed high quality. In this contribution we show the first chemical composition analysis of Jamaica Blue Mountain using LC-MS methods. In pa

Abstract References PDF (465 k) 380 Downloads 5600 Views DOI:

Volume 1, Issue 1, October 2016

Open Access

Study of Natural and Artificial Radioactivity in some Food Grains

Jannatul Ferdous, Projit Roy, Aleya Begum, M. Habibul Ahsan

Abstract: Background: Food is indispensable to human life, thus an important parameter of environmental science. The presence of radionuclides in food grains poses a number of health hazards, especially when these radionuclides are deposited in the human body, through food. The main objective of this study is to determine the radioac

Abstract References PDF (886 k) 490 Downloads 5440 Views DOI: