International Journal of Food Science and Biotechnology

Volume 4, Issue 3, September 2019

  • The Grain Security Assessment Based on Improved TOPSIS Model in Yunnan Province China

    Kun Tong, Chao Yang

    Issue: Volume 4, Issue 3, September 2019
    Pages: 56-63
    Received: 24 June 2019
    Accepted: 16 July 2019
    Published: 07 October 2019
    Downloads:
    Views:
    Abstract: Food security has become an important part of the security of all countries in the world, especially in a populous country like China. This paper analyzes the impact of different influencing factors on food security in Yunnan Province, and establishes an appropriate evaluation index system to analyze and evaluate the food security of Yunnan Provinc... Show More
  • Effect of Curcumin and Nano-curcumin on Reduce Aluminum Toxicity in Rats

    Rehab Mohamed Ibrahim, Fatma El Zahraa Ali Abd Elaal, Sahar Zaki

    Issue: Volume 4, Issue 3, September 2019
    Pages: 64-73
    Received: 26 July 2019
    Accepted: 24 August 2019
    Published: 09 October 2019
    Downloads:
    Views:
    Abstract: Aluminum is a ubiquitous toxic metal that mainly affects brain, bone, spleen, liver, kidney, hepatic hematopoietic system. This study investigated the effect of Curcumin and Curcumin Nanoparticles on reduced the toxicity of aluminum chloride in treated rats. Six groups of rats were used: (1) control; (2) curcumin-treated rats (15 mg curcumin /Kg BW... Show More
  • Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding

    Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke

    Issue: Volume 4, Issue 3, September 2019
    Pages: 74-81
    Received: 05 September 2019
    Accepted: 27 September 2019
    Published: 11 October 2019
    Downloads:
    Views:
    Abstract: The use of sorghum, African yam bean and soybean flour blends in the formulation of low cost, nutritive complementary diet was studied. The blends of sorghum, African yam bean and soybean flour considered were coded as SASA, SASB, SASC and SASD for 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. The blends were compared with a commercial weanin... Show More