Current Research in Nutrition and Food Science Journal

Introduction

“Jameed” comes from the Arabic word “jumad” which means “solid” or “frozen” because Jameed has a hard and dry texture.1 The production of jameed has managed to survive the passing of countless generations and is a reflection of the preservative strategies of communities in the desert on how to retain the important macro and micronutrients ...

Introduction

Since the 19th century, Avena sativa, or oat, has evolved from a crop mainly used for animal feed to a familiar human staple food.1 Oats are loaded with high-quality protein, vitamins, minerals, β-glucan, unsaturated fatty acids, and phenolic compounds such as avenanthramides, which contribute to their nutritional and functional properties...

Introduction

The world population in 2025 is projected to reach 8,261,826,758 ,1 spread across the continents as follows: Asia (59.04%), Africa (18.28%), America (12.86%), Europe (9.24%), and Oceania (0.57%).2 On the other hand, food products, as a primary human need, have specific characteristics that can pose challenges to meeting this need, for exa...

Introduction

Water is an essential resource for life and a fundamental determinant of human health. It plays a key role not only in hydration but also in food preparation, personal hygiene, and the prevention of numerous diseases.1, 2

Therefore, access to safe drinking water remains a major global public health concern, particularly in low-incom...

Introduction

Citrus fruits are popular all over the world due to its specific taste, aroma and oil content.1,2 Among fruit juices, citrus juices are the most popular all over the world. It is because citrus fruits are refreshing and a rich source of health promoting phytonutrients3-6and reduces risk of chronic diseases.7,8 Pummelo (Citrus grandis