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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…
César González, Mónica Andrews, Elba Leiva, Cristina Quispe, Miguel Arredondo
Alperujo, an antioxidant-rich by-product of olive oil extraction, could protect β -cells against oxidative damage. Our goal was to study the antioxidant effects of an alperujo extract (AE) on MIN6 β -cells challenged with glucose or hydrogen peroxide. MIN6 β…
Roberta A. Brandi, Adriana M. O. Tribucci, Julio C. C. Balieiro, Rhonda M. Hoffman, Ives C. S. Bueno
The objective of this study was to evaluate the inclusion of increasing levels of citrus pulp in horse diets by investigating nutrient digestibility and the diet carbohydrate fractions, as well as to evaluate the correlation observed between the studied diges…
Md. Hasanuzzaman, M. Kamruzzaman, Md. Mominul Islam, Sultana Anjuman Ara Khanom, Md. Mashiar Rahman, Laisa Ahmed Lisa, Dipak Kumar Paul
The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentra…
Erica Castro, Jaime Cofré, Juan P. Mellado, Karen Pardo, María J. Aguayo, Elizabeth Monsalvez, Hernán Montecinos, Margarita González
Due to an increasing incidence of necrotizing enterocolitis (NEC), as well as its associated mortality and long-term complications seen in surviving patients, the main focus of research in NEC has shifted to the prevention and treatment of the disease. The hy…
Pérola Ribeiro, Dirce Maria Sigulem, Tania Beninga Morais
The Brazilian Ministry of Health recommends that by 8 months of age, children should eat the same types of foods consumed by the other members of the family. Thus, this study sought to evaluate whether the nutritional composition of meals specially prepared (…
Gianna Ferretti, Imma Turco, Tiziana Bacchetti
The dietary consumption of fruit and vegetable is associated with a lower incidence of degenerative diseases such as cardiovascular disease. Most recent interest has focused on the bioactive phenolic compounds in vegetable products. All varieties of apple con…
Olusola Ladokun, Sarah Oni
Yogurt was produced from milk obtained from cow milk, goat milk, soymilk and coconut milk by fermentation using starter cultures of Lactobacillus bulgaricus and Lactobacillus acidophilus .The results obtained showed that the initial pH of the fresh milk sampl…
Anna Rita Bilia, Benedetta Isacchi, Chiara Righeschi, Clizia Guccione, Maria Camilla Bergonzi
Flavonoids are among the biggest group of polyphenols, widely distributed in plant-based foods. A plethora of evidence supports the health benefits and value of flavonoids can play in the physiological function treatment and in the prevention of disease parti…
Wei Wang, Nan Wang, Yu Zhang
Peptide hydrolysates of silkworm pupae protein with molecular weight of less than 5000 Da were prepared by ultrafiltration. The extracted peptide hydrolysates of silkworm pupae protein had inhibitory action on angiotensin-I-converting enzyme activity in vitro…
Marco Túlio Soares Andrade, Luiz Antonio Del Ciampo, Ieda Regina Lopes Del Ciampo, Ivan Savioli Ferraz, Fernando Barbosa Junior
Breast milk is the ideal food for infants and should be consumed as the exclusive food for the first six months and then be complemented up to two years of age. The aim of this study is to determine breast milk’s content of macro and micronutrient in lactatin…
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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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