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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…
Janet Chebet Too, Thomas Kinyanjui, John Kanyiri Wanyoko, Francis Nyamu Wachira
Theanine is a non-protein amino acid representing as much as 50% of the total amino acids in black tea and 1% - 2% of dry weight in green tea. It has been shown to be able to reduce high blood pressure, promote relaxation, and inhibit caffeine’s side effects…
Catherine C. Ikewuchi, Jude C. Ikewuchi, Mercy O. Ifeanacho
The leaves of Tridax procumbens were screened for the presence of bioactive molecules. They had high flavonoids, alkaloids, hydroxycinnamates, tannins and phytosterols, moderate benzoic acid derivatives and lignans, and low carotenoids contents. Thirty nine k…
Tânia Regina Kinasz, Regina Baptista Reis, Tania Beninga Morais
More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive impact on…
Laila Khandaker, Masum Akond, Shiming Liu, Stella K. Kantartzi, Khalid Meksem, Nacer Bellaloui, David A. Lightfoot, My Abdelmajid Kassem
Limited information is available on the genetic analysis of amino acid composition in soybean seeds. Previously, quantitative trait loci (QTLs) for seed isoflavones, protein, oil, and fatty acids were identified in the “MD96-5722” by “Spencer” and other RIL p…
Masum Akond, Shiming Liu, Stella K. Kantartzi, Khalid Meksem, Nacer Bellaloui, David A. Lightfoot, My Abdelmajid Kassem
Sucrose, raffinose, and stachyose are important soluble sugars in soybean [ Glycine max (L.) Merr.] seeds. Seed sucrose is a desirable trait for taste and flavor. Raffinose and stachyose are undesirable in diets of monogastric animals, acting as anti-nutritio…
Azadeh Nakisa, Zahra Nazari Khorasgani, Mohsen Rezaei, Nima Imani, Saeid Rezaee
Background: Today’s presence of polychlorinated dibenzofurans (PCDFs) in foodstuff, such as milk and milk products, is considered to be the major concern for human health. This study was aimed to determine the concentrations of the most toxic congeners of fur…
Victoire Damienne Agueh, Madeleine Flore Tugoué, Charles Sossa, Clémence Métonnou, Colette Azandjemè, Noel Moussiliou Paraiso, Marius-Edgard Ouendo, Laurent T. Ouédraogo, Michel Makoutodé
Hypertensive and its complications during pregnancy are closely linked to maternal mortality and morbidity. Sufficient calcium intake during pregnancy reduces the risk of hypertensive disorders. The objective is to determine dietary calcium intake and associa…
Kaustav Chakraborty, Joyjit Saha, Utpal Raychaudhuri, Runu Chakraborty
Vinegar made from corncob, an agricultural waste product of corn, is of interest in terms of its potential as a new functional condiment with physiological characteristics derived from polyphenols. The advent of food out of waste using lignocellulosic substra…
Laila Hussein, Nehad Hassan, Mahmoud Mohamad, Sahar Abdel Aziz
The objective was to create an Egyptian database on the contributors of fruit and vegetables in the diets of preschool children and to estimate the usual daily intakes of fruits, vegetables and vitamin C. A total of 59 healthy boys and girls aged 2.5 - 6 year…
Charles Odilichukwu R. Okpala, 1 1
Farm-raised Pacific white shrimp ( Litopenaeus vannamei ) freshly harvested was evaluated for differences in proximal composition (moisture, ash, fat, and protein contents), water activity ( a w ), water retention index (WRI), pH, colour and texture of up to…
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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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