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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut…
Juan Diego Zamora-Salas, Adriana Laclé-Murray
The purpose of this study was to use the measurement of the PAEE taken from Actiheart in order to calculate the TEE in Costa Rican schoolchildren, and at the same time, to determine the effectiveness when it is compared against the TEE obtained by the DLW. A…
Shuhana Sultana, Farzana Saleh, Liaquat Ali
Background: No published information is available on the status of childhood obesity in Bangladeshi primary school children of urban middle and upper-middle income group. The aim of the study was to explore the proportion of childhood obesity in the primary s…
Rajitha Sunkara, Louis Shackelford, Lloyd Walker, Martha Verghese
This study examined the chemopreventive effect of feeding sorrel calyx as meal and juice against azoxymethane (AOM) induced colon cancer in Fisher 344 male rats. Rats were randomly assigned to five different groups and administered either sorrel meal (5% & 10…
Newshan Behrangi, Hossein Ghafoori, Zeinab Farahmand, Elham Mohammad Khani, Mohammad Hossein Sanati
Cornelian cherry and Prunus cerasus with red pigments possess precious source of flavonoids and phenolic acids which have various applications in treatment of various health problems. This study is conducted to compare different methods of extraction (shaking…
Hafida Zahir, Hamadi Fatima, Lekchiri Souad, Mliji El Mostafa, Ellouali Mostafa, Latrache Hassan
This study aims to understand the relationship between capabilities of Escherichia coli strains to form biofilm and serotype groups expressed on cell surface. Sixteen strains of E. coli were originally isolated from different food processing lines in differen…
Muneer Saif Hasan Ahmed
A laboratory experiment has been designed and implemented to study the effects of storage temperatures (27.5 ° C and 37.5 ° C) and storage periods (day, 3 days, 10 days, 20 days and 30 days) in normal conditions and relative humidity on the characteristics of…
Zahur Z. Haque, Guichard L. Bohoua
Influence of amphiphiles on surface energy ( γ ), emulsifying activity index (EAI) and emulsion stability (ES) of fatty-acid free bovine serum albumin (FAF-BSA), bovine serum albumin (BSA), and β-lactoglobulin A ( β -LGA) was studied. Contact angle measuremen…
Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Sufyan H. Tashtoush, Muhammad H. Al-U’datt, Ghaid J. Al-Rabadi, Peter Torley, Malek Alkasrawi
The present study showed significant initial microbial load, as well nutritional value of ten spices used widely across the world in food preparation. The microbiological tests demonstrated that sumac and cloves had the highest antimicrobial activity with res…
Zahur Z. Haque, Guichard L. Bohoua
Hydrophilic and hydrophobic ( φ ) interactions among amphiphiles play critical roles in interfacial properties of proteins and other smaller amphiphiles and affect the creation and stability of foams and emulsions in food systems. Contribution of small amphip…
Masaki Shintani, Fusako Mitsunaga, Shun Shimabukuro, Shin Nakamura
The extract from culture of effective microorganisms (ECEM) is a secondary metabolite produced in symbiotic culture of a mixture of yeasts and lactic bacteria followed by photosynthetic bacteria. Metabolomics studies have demonstrated that ECEM contained seve…
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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut… All articles are open access under a CC BY 4.0 licence, with authors retaining copyright.
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