Journal of Food Studies
https://www.macrothink.org/journal/index.php/jfs
<p><em><strong>Journal of Food Studies</strong></em> (ISSN 2166-1073) is a peer review international journal, published by Macrothink Institute. The journal is published <strong>annually</strong> (December) in <strong>online</strong> version. It publishes original research, applied, and educational articles in the fields of food science and technology, engineering and nutrition, including food policy matters, food quality, food nutrition, food safety, etc. It also publishes articles concerning about obesity research, food processing and control technologies, food chemistry and other related areas about food.</p>Macrothink Instituteen-USJournal of Food Studies2166-1073<p>Submission of an article implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or academic thesis), that it is not under consideration for publication elsewhere, that its publication is approved by all authors and tacitly or explicitly by the responsible authorities where the work was carried out, and that, if accepted, will not be published elsewhere in the same form, in English or in any other language, without the written consent of the Publisher. The Editors reserve the right to edit or otherwise alter all contributions, but authors will receive proofs for approval before publication.</p><p>Copyrights for articles published in Macrothink’s journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.</p>Microbiological and Physicochemical Quality of Raw Milk Marketed in the City of Pala in Chad
https://www.macrothink.org/journal/index.php/jfs/article/view/21103
<p>Milk is a food with high nutritional value. Its importance results from its richness in water, proteins, lipids, minerals and vitamins. The objective of this study was to evaluate the physico-chemical and microbiological quality of raw cow milk marketed in Pala, Chad. A total of thirty (30) samples were collected. The standard microbiology technique was used to enumerate and test for total aerobic mesophilic flora (TAMF), <em>Escherichia coli</em>, <em>Staphylococcus</em>, yeasts and molds, and <em>Salmonella spp</em>. Dornic acidity content was also assessed. TAMF, <em>E.coli</em>, <em>Staphylococcus</em>, yeast & molds were dissatisfied with the quality in the proportions of 20%, 17%, 83.3% and 7% respectively. Salmonella was totally absent in all samples. The Dornic acidity was high in all samples with a value between 22 and 30°D. In view of these results, raw milk has an acceptable hygienic quality despite the low proportions of dissatisfaction with the quality observed. Efforts to raise awareness of hygiene measures must be made in the milk sector in order to restore its expected safe quality.</p>Gondimo Gabdibe ElyséeAbdelsalam Adoum DoutoumAbdullahi Hissein OusmaneDjamalladine Mahamat DoungousValery Beral MbaigolmemAbdelsalam Tidjani
Copyright (c) 2023 Gondimo Gabdibe Elysée, Abdelsalam Adoum Doutoum, Abdullahi Hissein Ousmane, Jamalladine Mahamat Doungous, Valery Beral Mbaigolmem, Abdelsalam Tidjani
http://creativecommons.org/licenses/by/4.0
2023-06-212023-06-21121110.5296/jfs.v12i1.21103From Corpulence to Normal Weight-Practical Perspectives for Adopting Healthy Eating and Shopping Attitudes and Behaviors
https://www.macrothink.org/journal/index.php/jfs/article/view/21488
<p class="ber-6535">World-wide efforts to reduce obesity amongst countries’ inhabitants have failed. A widening gap has developed between theory and practice of how to improve this unwished for situation. This research focused on bridging this gap by developing practical and workable solutions for both the short- and long-term. The principal findings and recommendations of this research include government interventions to reduce the cost of healthy food and increase the cost of unhealthy food (long-term), accept obesity as a disease and change the word to corpulence (short-term), use a multitude of options to increase the chances of success (both short-and long-term) and help individuals to change their eating habits by adopting an eat-less-but-more-often diet plan (long-term). </p>Eddie John Paul FisherEddie Fisher
Copyright (c) 2023 Eddie John Paul Fisher, Eddie Fisher
http://creativecommons.org/licenses/by/4.0
2023-11-242023-11-241211410.5296/jfs.v12i1.21488