Current Research in Nutrition and Food Science Journal

Introduction

Indonesia is an archipelagic country with abundant marine resources, among which fish is one of the most widely utilized commodities. Fish serves as an important source of animal protein and is commonly consumed both as a main dish and as a processed ingredient in various food products. In addition to protein, fish provides essential nutr...

Introduction

Papaya (Carica papaya L.) var Red lady is a tropical and climacteric fruit. Its high nutritive and medicinal properties lead to its commercial importance. Papayas are native to South Mexico and Costa Rica, and their wide range extends to Asia and America. The papaya production in India leads the world, followed by Mexico, Brazil,...

Introduction

Shifting consumer preferences for food-grade packaging, prioritizing quality, disposal, and sustainability, drive the development of biopolymer-based, eco-friendly solutions. As a result, the plastic food packaging sector is expected to evolve, with edible films potentially becoming replacements.1Plant-based biopolymers, such as proteins, ...

Introduction

Hypercholesterolemia a prevalent genetic disorder marked by increased levels of low-density lipoprotein levels, significantly increasing the risk of premature cardiovascular disease, affecting approximately 1 in 200 individuals.1Effective cholesterol-lowering strategies are essential, and dietary interventions, particularly those involving...

Introduction

Lettuce (Lactuca sativa) is an extensively consumed leafy vegetable that is rich in vitamins, providing nearly two and a half times the recommended daily intake of vitamin A and 4,443 µg beta-carotene for humans. Lettuce is widely consumed by people in Trinidad and Tobago. The country produced approximately 1.2 million kg of lettu...