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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…
Emiliano J. Quinto, Pilar Jiménez, Irma Caro, Jesús Tejero, Javier Mateo, Tomás Girbés
Lactic acid bacteria (LAB) play a critical role in food production and health maintenance. There is an increasing interest in these species to reveal the many possible health benefits associated with them. The actions of LAB are species and strain specific, a…
Ludmilla Santana Soares e Barros, Nelson De Carvalho Delfino
Growing concern to increase life expectancy has promoted several studies in the field of nutrition, especially those on food and their effects on the human body. Assays have been performed to improve their nutritional quality. In fact, there is considerable i…
Girme Gisela, Arosemena Esteban Leonardo, Perez Lucia, Vera Rodrigo, Grau Eduard, Calvo M. Angeles
Objective: The Response Surface Methodology (RSM) is a commonly used system to optimize cell viability of probiotic strains when they are subjected to different preservation and storage processes. Methods and Results: To determine the optimal levels of incorp…
Saskia Van Hemert, Geline Ormel
The intestinal epithelium is a single cell layer that forms the largest and most important barrier against the external environment. A proper functioning of the intestinal barrier is essential for maintaining optimal health. A disrupted intestinal barrier fun…
Sobhy Ismaiel, Safar Al Kahtani, Nuru Adgaba, Ahmed A. Al-Ghamdi, Abdu Zulail
Despite the significant annual consumption of honey in Saudi Arabia, information gaps remain with regard to the marketing and market structure of honey along the value chain. This study analyzed the major factors that influenced the consumption, expenditure p…
Talwinder Singh Kahlon, Mei-Chen Maggie Chiu
This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, s…
Maged M. Refaat, Mohammed Yousef Attia, Howida Mohamed Saber
RATIONALE: Crustaceans, such as shrimp, crab, crayfish and lobster, play important role in human nutrition; they also can be important causes of severe acute hypersensitivity reactions. For patients diagnosed with a crustacean allergy, strict avoidance is the…
Moacir Couto de Andrade Júnior, Jerusa Souza Andrade
Amazonian fruits are outstanding in quality. They are consumed as true delicacies of nature by the Brazilian population. Besides their attractive attributes, i.e. appearance, different textures and distinctive flavors, their nutritional value is diversified i…
Demarigny Yann, Gerber Pauline
Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitate…
Maitshwarelo Ignatius Matsheka, Sisai Mpuchane, Berhanu Abegaz Gashe, Joseph Allotey, Elenimo B. Khonga, Stephan H. Coetzee, Gervas Murindamombe
Biltong is a dried ready to eat meat product that is produced and consumed to a large extent in Botswana. A study was undertaken with the objective of determining the microbial quality and isolating and identifying the predominant bacteria and fungi associate…
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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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