Article ID : EJNFS/2020/59433: Comparative Proximate Nutraceutical Study of Poor
Man’s Pulse, Horsegram [Macrotyloma uniflorum] with the Other Common Legume Crops: A Review
Sumeet Parkash Kaundal1* and Rahul Kumar1
1Department of Agricultural Sciences, DAV University, Jalandhar-1440121, India.

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Article ID : EJNFS/2020/59091: Protein Intake of Vegetarians and Non-vegetarians in
Port Harcourt, Rivers State, Nigeria
C. A. Orisa1* and C. I. Usoro2
1Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo,
Port Harcourt, Rivers State, Nigeria.
2Department of Agriculture and Home Economics Education, Faculty of Education, University of Uyo,
PMB 1017, Uyo, Nigeria.

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Article ID : EJNFS/2020/58919: Risk Assessment of "Other Substances" – L-threonine
Martinus Løvik1*, Livar Frøyland2, Margaretha Haugen3, Sigrun Henjum4,
Kristin Holvik3, Bjørn Steen Skålhegg5, Tonje Holte Stea6, Tor A. Strand7 and Per Ole Iversen5
 1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and
Technology (NTNU), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES),
Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),
Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of
Applied Sciences (HiOA), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.

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 Article ID : EJNFS/2020/58919: Risk assessment of Other Substances in Food Supplements - L-methionine
Tor A. Strand1*, Livar Frøyland2, Margaretha Haugen3, Sigrun Henjum4,
Kristin Holvik3, Martinus Løvik5, Bjørn Steen Skålhegg6, Tonje Holte Stea7,
Grethe S Tell1 and Per Ole Iversen6
Please check corresponding author
1Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES),
Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),
Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of
Applied Sciences (HiOA), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and
Technology (NTNU), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.

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Article ID : EJNFS/2020/58924: Risk Assessments of Aspartame, Acesulfame K, Sucralose and Benzoic Acid from Soft Drinks,“Saft”, Nectar and Flavoured Water
Inger-Lise Steffensen1*, Jan Alexander2, Mona-Lise Binderup1, Ellen Merete Bruzell3, Knut Helkås Dahl1, Berit Granum2, Bente Brokstad Herlofsen4, Ragna Bogen Hetland2, Trine Husøy2,
Jan Erik Paulsen5, Jens Rohloff6, Vibeke Thrane7 and Trude Wicklund5
1Norwegian Scientific Committee for Food Safety (VKM), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),
Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials,
Norway.
4University of Oslo, Norway.
5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences,
Norway.
6Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and
Technology, Norway.
7Norwegian Scientific Committee for Food Safety (VKM), Helsedirektoratet, Norway.

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Article ID : EJNFS/2020/58918: Risk Assessment of "Other Substances" – L-lysine
Sigrun Henjum1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3,
Martinus Løvik4, Bjørn Steen Skålhegg5, Tonje Holte Stea6, Tor A. Strand7,
Grethe S Tell8 and Per Ole Iversen5
1Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of
Applied Sciences (HiOA), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES),
Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),
Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and
Technology (NTNU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.
8Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

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 Article ID : EJNFS/2020/58915: Risk Assessment of "Other Substances" – LGlutamine and L-glutamic Acid
Martinus Løvik1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3,
Bjørn Steen Skålhegg4, Tonje Holte Stea5, Tor A. Strand6, Grethe S. Tell6
and Per Ole Iversen4
Please check corresponding author
1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and
Technology (NTNU), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research
(NIFES), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),
Norway.
4Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.

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Article ID : EJNFS/2020/58111: Effect of Rennet Casein and Whey Protein
Concentrate on Extrusion behavior of Maize Flour
T. R. Thirumuruga Ponbhagavathi1*, Ashish Kumar Singh1, P. Narender Raju1
and Neelam Upadhyay1
1Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001, India.

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Article ID : EJNFS/2020/58111: Phytochemical Characterization of Herbal Tea from
Oranges Peels (Citrus Sinensis var Blonde) Marketed in Abidjan
Koffi Kouame Assamoa1*, Assa Rebecca Rachel Epse Yao1
and Fofie N’Guessan Bra Yvette2
1Laboratory of Biochemistry and Food Sciences, Faculty of Biosciences,
University of Félix Houphouët-Boigny, Abidjan, Côte d'Ivoire.
2Laboratory of Botanical Pharmacognosy, Faculty of Pharmaceutical and Biological Sciences,
University of Félix Houphouët-Boigny, Abidjan, Côte d´Ivoire.

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Article ID : EJNFS/2020/56592: Physico-Chemical and Sensory Properties of Wheat-Margarine- Avocado Cake Blends
G. O. Eteng1, N. I. Olaitan2, T. T. Iombor2 and F. Z. Igbua2,3*
1Department of Home Science and Management, University of Agriculture Makurdi, Nigeria.
2Department of Nutrition and Dietetics, University of Agriculture, Makurdi, Nigeria.
3Department of Community Health, Benue State School of Health Technology, Agasha,
Nigeria.

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Article ID : 2019/EJNFS/53217 : Total Levels of Mercury Concentrations in Marine Fish - Kumasi, Ghana
Charles Afriyie-Debrah1,2*, Priscilla Francisco Ribeiro1 and David Baah2
1Biotechnology/Biosafety Unit, CSIR-Crops Research Institute, Kumasi, Ghana.
2Department of Chemistry, Kwame Nkrumah University of Science and Technology, (KNUST)
Kumasi, Ghana.

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