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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…
Nada A. Al Zunaidy, Noorah S. Al-Sowayan, Hassan M. Mousa
The beneficial effects of feeding syrup of peaches and pears (peel and pulp) & green tea on the restoration of the changes produced by feeding high sucrose diet on plasma lipid profile, plasma antioxidant activity, and antioxidant enzymes in red blood cells (…
Thomas H. O’Donnell, Jonathan Deutsch, Cathy Yungmann, Alexandra Zeitz, Solomon H. Katz
An important way to address global food security is to make better use of the food already produced. Since at least one third of global food is wasted before consumption, there are enormous incentives to cut this waste and create a more sustainable food syste…
Sirekhatim B. Elhardallou, Wisal A. M. Babiker, Abdel Moneim E. Sulieman, Adil Abdalla Gobouri
The present research work aimed to study the effects of 3 nutritional food industry by-products (orange peels, peanut skin peels and pomegranate peel) on regulating blood glucose level. 66 male adult Sprague-Dawely rats weighing 125 ± 5 g each were used. Thes…
Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza
Camu-camu ( Myrciaria dubia (H.B.K.) Mc Vaugh) is a fruit native to the Amazon region and is considered the greatest natural source of vitamin C worldwide. It is also a promising source of many phenolic compounds, including flavonoids and anthocyanins. Given…
Meryem Allioua, Rabah Djaziri, Moustafa Yassine Mahdad, Semir Bechir Suheil Gaouar, Harek Derradji, Boumediene Moussa Boudjemaa, Slimane Belbraouet
Background: A number of epidemiological studies around the world have shown that the occurred and the high prevalence of some chronic diseases such as diabetes, obesity, cardiovascular disease, etc. are mainly caused by a high calorie and unbalanced diet asso…
Refka Ouramdane, Karima Bereksi-Reguig, Fadl Allah Abou-Bakr, Slimane Belbraouet
The aim of our work is the study of nutrition diabetic women, and the study of the health status of their newborns in West of Algeria. Our study was performed on 165 diabetic mothers aged 20 to 45 years and 161 newborns admitted to the hospital specialized in…
Hanan M. K. E. Youssef
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, min…
Simon Terver Ubwa, Sunday Ogakwu Adoga, Raymond Lubem Tyohemba, Tseaa Shambe
The amount of cyanide in fresh and cooked tuber parenchyma (pulp) of three cultivars of sweet cassava from two local government areas (LGA) of Benue state was studied. Cassava tubers were collected and carefully peeled to obtain the pulp. The fresh and boiled…
Dooshima Shiriki, Simon Terver Ubwa, Tseaa Shambe
Five yam tuber varieties were investigated for microorganisms that cause yam tuber rot from five local government areas of Benue State, Nigeria, between the months of March 2014 to March 2015. Five fungi species: Aspergillus niger , Rhizopus stolonifera , Bot…
Rim Bousalham, Laila Jahidi Rhazali, Amal Harmouch, Hamid Lotfi, Bouchra Benazzouz, Aboubaker El Hessni, Ali Ouichou, Omar Akhouayri, Abdelhalem Mesfioui
Argan oil is renowned for its particular biochemical profile: high-fat oleic and linoleic acids, tocopherols, sterols, polyphenols. This composition gives it nutritional, therapeutic and preventive properties against dermatological, metabolic and proliferativ…
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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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