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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…
Roberto Russo, Remo Reggiani
Flaxseed meal from twenty-one varieties has been evaluated for content of cyanogenic glycosides (linamarin, linustatin and neolinustatin). Varieties belonging to three different groups of productive attitude (oil, fiber and intermediate) were considered. The…
Basem Azmy Saad Boutros, Mahmoud Mahmoud Hewedi, Kevin R. Roberts, Farida M. Megahid
This paper aims to explore food safety traceability in the onboard food and beverage operations on cruise ships through a case study approach. Semi-structured interviews were conducted with galley and foodservice staff. Additionally, a self-administered quest…
Ayako Nagai, Masaru Kubota, Souichi Adachi, Ken-ichiro Watanabe, Yasufumi Takeshita
Taste acuity of adult patients undergoing cancer treatment has been well investigated; however, studies of taste acuity after completion of cancer treatment are limited, particularly in children. This study aimed to assess taste acuity in pediatric cancer pat…
Irene Stuart Torrie de Carvalho, Lucas Daniel Tivana, Yvonne Granfeldt, Petr Dejmek
Mozambican diets are often lacking in vitamin A. Orange-fleshed sweet potatoes (OFSP) are rich in beta-carotene, a precursor of vitamin A, but are not easily introduced into the diet as the consistency of the porridge made from OFSP is unappetising. Flour mad…
Tarfa Al Ibrahim, Hamza Abu Tarboush, Ahmad Aljada, Mai Al Mohanna
This study examined the effect of selenium (Se) or lycopene (Lyc) and their combination on oxidative stress in bone following cadmium (Cd) exposure in vivo. Cd exposure enhanced accumulation of Cd in femur with subsequent increase in LPO and PC and decreased…
Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza
Fruits are unarguably one of the main sources of dietary fiber, but are regional Amazonian fruits sources of dietary fiber? The objective of the present study was to assess the nutritional characteristics and fiber contents of fresh fruits with low energy den…
Diyas Myrzakozha, Darkhan Turgaliev, Hide Sato
The authentication of milk requires the use of sophisticated and expensive analytical techniques. There is a huge need for reliable and cheap analytical technologies for use as fast and effective screening methods. This paper proposes the use of myristic acid…
Mohamed Ali Ben Smida, Alěs Bolje, Anissa Ouerhani, Manel Barhoumi, Hassen Mejri, M’hamed El Cafsi, Rafika Fehri-Bedoui
The effects of solar and experimental drying on the protein concentration and total fatty acid (TFA) content of the muscles of Atherina boyeri (sand smelt) were studied. The percentage of protein was 18.3% for fresh fish and 14.2% for sun-dried fish, while TF…
Geralyn Duska-McEwen, Albert P. Senft, Teah L. Ruetschilling, Edward G. Barrett, Rachael H. Buck
Human milk oligosaccharides (HMO) contribute to innate immunity by enhancing growth of beneficial bacteria, epithelial cell maturation and mucosal barrier integrity. They have immunomodulatory effects and can block pathogen binding to host cell surface glycan…
Dina M. Trabzuni, Saif Eldien B. Ahmed, Hamza M. Abu-Tarboush
The aim of this study was to determine the chemical composition, minerals and antioxidants of heart of date palm from three Saudi cultivars. Moisture (ranged from 80.44% - 82.82%) was the predominant component in the heart date palm. Sukkari cultivar had the…
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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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