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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…
George B. Kudolo
Protracted periods of increased cortisol production, as may be seen in an acute illness, may lead to transient hyperglycemia. Increasing evidence suggests that cortisol may then mediate the development of insulin resistance and potentially lead to the develop…
Kazunori Takemoto, Wakana Doi, Ayumi Zukeran, Junji Inoue, Kohji Ishihara, Noriyoshi Masuoka
Root of burdock contains high amounts of dietary fibers and polyphenols. To improve the functional properties, the root was fermented with Aspergillus awamori . Effect of the fermented burdock on alloxan-induced mouse diabetes was examined. A diet containing…
Wan Rosli Wan Ishak, Che Anis Jauharah Che Mohd Zin, Sathyasurya Daniel Robert
The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flo…
Thadia Turon Costa da Silva, Verona Borges Ferreira, Silvia Magalhães Couto, Armando Ubirajara Oliveira Sabaa Srur
The present study has its aim to evaluate the different dimensions of organic vegetables quality from the Brazilian family-run farm, especially the evaluation of composition, antioxidant activity, microbiological characteristics and pesticide residues. There…
Fatima Zohra El Kadi, Amina Imène Bénali, Mohammed Bénali, Slimane Belbraouet
The objective of this work was to determine the sodium metabisulphite (NaMBS) subchronic toxicity used as a food additive in Algeria. Three groups of female Wistar rats were treated with 0.25%, 1% and 4% of NaMBS in their drinking water for 90 days. An immuni…
Sara Eloísa Del Castillo Matamoros, Teresa Mosquera Vásquez, Eliana Lorena Suárez Higuera, Ana Patricia Heredia Vargas
Objective: To evaluate the nutritional situation by anthropometry of the rural families population aged 0 to 64 years in the municipalities of Pasto, Túquerres, Guachucal, Cumbal and Cuaspud in the Nari ? o Department (Colombia). Materials and Methods: As par…
Copes Julio, Pellicer Karina, Bigeon Giselda, Giannuzzi Leda
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets ( Odonthestes b…
Verena M. Santos, Hellen B. Martins, Izadora S. Rezende, Maysa S. Barbosa, Ewerton F. Andrade, Simone G. Souza, Guilherme B. Campos, Pollianna S. Oliveira, Daniel S. Sousa, Danilo C. C. Da Silva, Aline T. Amorim, Jorge Timenetsky, Mariluze P. Cruz, Regiane Yatsuda, Lucas M. Marques
This study investigates the biofilm formation, presence and distribution of virulence genes and the capacity to induce an inflammatory response in strains of Staphylococcus aureus isolated from milk samples in Bahia, Brazil. A total of 132 samples of raw milk…
Hassan Barakat
Interestingly, antifungal protein AFP was purified from Aspergillus giganteus supernatants with modified isoelectric focusing procedure after adaptation of the secretion conditions. Subsequently, the antifungal activity as well as the mode of action against A…
Susan Turnbull-Fortune, Neela Badrie
The aim of this study was to assess the level of food safety practice, knowledge, behavior and awareness among n = 205 Trinidadian students (mean age 18±) enrolled within the education system in the Republic of Trinidad and Tobago, West Indies and to explore…
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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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