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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…
Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Barbara Di Maggio, Mariangela Gallo, Milena Sinigaglia
The selection of a starter is a complex process, involving different steps, like a preliminary characterization under laboratory conditions, the selection of the most promising strains, a lab validation and the final validation in a large-scale fermentation;…
Nancy Ali, Li Zhang, Lili Li, Laurie H. M. Chan, Baixiang Li
The objective of this study is to specify the effect of pressurized soy protein isolate (pSPI), upon the physical development, growth hormones and antioxidants functions of SD rats. The methodology depends on the selection of one hundred male SD rats, divided…
Dooshima Shiriki, Michael A. Igyor, Dick I. Gernah
Nutritional evaluation of complementary food formulations from maize, soybean and pea nut fortified with M oringa o leifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was t…
Patience Kuona, Grace Mashavave, Janet Dzangare, Marshall Munjoma, Kusum Nathoo, Babill Stray-Pedersen
Long chain polyunsaturated fatty acids are essential macronutrients that have several benefits which have been described for children’s health. Omega 3 LCPUFA metabolism has been reported to be altered in under-nourished and in HIV infected children. Therefor…
Emilie Mouton, Kayanush J. Aryana
Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of c…
Ana María Piedrahita, Jeanine Peñaloza, Álvaro Cogollo, Benjamín Alberto Rojano
Choibá ( Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52% - 54%). To promote Choibá as source of edible oil is necessary to ensure its stability along the time of producti…
E. Mutai, R. Sunkara, Jorge Vizcarra, L. T. Walker, M. Verghese
Hibiscus sabdariffa L. (sorrel) has been widely used in the development of tropical beverages and folk medicine. This study’s objective was to investigate the anti-obesity potential of sorrel calyx extracts (methanol and water) on 3T3-L1 adipocyte cells. Phyt…
R. Offei-Oknye, J. Patterson, L. T. Walker, Martha Verghese
Ginger ( Zingiber officinale ) is rich in antioxidants and phytochemicals with anti-inflammatory, antimicrobial and anticancer properties. Ginger has been used as a condiment and for the treatment of ailments for many years. However, there are limited studies…
Gurpreet Kaur, Paramjit Chawla
The aim of the study was to assess the impact of nutrition counselling on food intake and anthropometric measurements in postmenopausal women. Sixty postmenopausal women were selected from two villages of Sangrur district and were divided into two groups—Grou…
O. F. Folasire, A. M. Folasire, R. A. Sanusi
Background & Aims: The study investigated the relationship between objective and subjective nutritional status parameters and quality of life in HIV seropositive patients. Methods: Retrospective review of clinic records of 150 HIV seropositive patients at a t…
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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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