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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…
Chenin Treftz, Stanley T. Omaye
Soilless (hydroponic) vegetables and fruits grown in greenhouses are gaining popularity and potentially represent a compliment toward sustainable food sources. Only a few studies have looked at the nutrient quality of strawberries ( Fragaria × ananassa ) and…
Verona Borges Ferreira, Thadia Turon Costa da Silva, Silvia Regina Magalhães Couto, Armando Ubirajara Oliveira Sabaa Srur
Organic olericulture differs from conventional agriculture due to the absence of pesticide, synthetic fertilizers, genetically modified organisms, some food additives and ionizing radiation, producing vegetables with a different chemical composition and with…
Sirelkhatim Balla Elharadallou, Ikhlas Ibrahim Khalid, Adil Abdalla Gobouri, Shams H. Abdel-Hafez
The study of the nutritive value of Cowpea ( Vigna ungiculata L.) legume seed is needed, as this legume is a food source in many developing countries. Whole Cowpea Flour (WCF), Dehulled Defatted Cowpea Flour (DDCF), and Cowpea Protein Isolates (CPI) prepared…
Lauren Mounts, Rajitha Sunkara, Louis Shackelford, Simon Ogutu, Lloyd T. Walker, Martha Verghese
Obesity has reached pandemic levels, being a major concern of health. Overweight and obesity are the precursors for metabolic disturbances in the body. Probiotics and prebiotics administrations have shown to reduce the characteristics of obesity-induced metab…
Serena De Maria, Giovanna Ferrari, Paola Maresca
Similarly to heating, non-thermal technologies like High Hydrostatic Pressure (HHP) are able to affect the native conformation of proteins, causing denaturation, aggregation or gelation. The aim of this work is to evaluate the effect of product’s chemical-phy…
Vijaya Saradhi Settaluri, Kholood Mohammed Khalaf Al-Mamari, Salwa Ibrahim Mohammed Al-Balushi, Moza Khamis Zayid Al-Risi, Muhammad Behjat Ali
Green leafy vegetables are very nutrient-dense and incredibly healthy. They are vital sources of antioxidants and they are the best which are very beneficial to providing weight loss and maintenance, because it keeps you feeling full and helps control your hu…
C. Endo, A. Hirata, A. Takami, I. Ashida, Y. Miyaoka
Miraculin is a glycoprotein, and it changes the perceived quality and intensity of tastes (especially, sourness and sweetness). The oral application of miraculin in a high concentration elicits a strong sweetness for sour tastants. However, the mixing of diff…
Kathalsar Ashwath Kumar, Gopal Kumar Sharma, Mohammed Ayub Khan, Anil Dutt Semwal
In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and…
Abbas Kisambira, John H. Muyonga, Yusuf B. Byaruhanga, Phinehas Tukamuhabwa, Silver Tumwegamire, Wolfgang J. Grüneberg
Yam bean ( Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone. In this study, yam bean…
Danianni Marinho Zardo, Acácio Antonio Ferreira Zielinski, Aline Alberti, Alessandro Nogueira
Apple consumption is related to the prevention of chronic diseases due to the presence of phenolic acids and flavonoids that have antioxidant capacity. However, phenolic profile and antioxidant capacity can vary between varieties. The aim of this study was 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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