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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…
Mary K. Idowu, Durodoluwa J. Oyedele, Ojo Kolawole Adekunle, Oluwole Olalekan Akinremi, Bob Eilers
Two field studies were carried out using Solanum macrocarpon and Solanum scabrum to investigate the effects of planting methods and seed density required for optimum biomass yield and nutrient content in southwest Nigeria. Two planting methods (drilling and b…
Maribel Ovando-Martinez, Orhan Daglioglu, Kadir G. Guner, Umit Gecgel, Senay Simsek
Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic comp…
Ahmed A. Al-Ghamdi, Abdu Zulail, Nuru Adgaba
The study aimed at analyzing the most important factors affecting the retail marketing of honey in Saudi Arabia. Cross sectional survey was employed using field interview (direct contact) with a random sample of 343 retail outlets represented all its forms an…
Hui H. Chong, Senay Simsek, Bradley L. Reuhs
Tomato processing includes a break step, which involves rapid heating of freshly chopped tomatoes to >90 ° C for hot break, or 60 ° C to 77 ° C for cold break. Pectolytic enzyme deactivation is believed to be the key element in the hot break st…
Emanuela Ciuffreda, Angino Veronica, Antonietta Cifelli, Rossana Foti, Rosaria Ilenia Forte, Fabio Graziani, Andrea Giuseppe Longo, Angela Longo, Valeria Maglia, Emilio Francesco Ricciardi, Alessandra Sabatino, Annamaria Tomaiuolo, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
The aim of this paper was to study the potential technological and probiotic properties of bifidobacteria isolated from human feces. Bifidobacteria, naturally present in the dominant colonic microbiota, represent up to 25% of the cultivable faecal bacteria in…
Filomena Nazzaro, Federica Cardinale, Autilia Cozzolino, Tiziana Granese, Florinda Fratianni
Four types of kale-based snacks were investigated on the basis of polyphenol content and composition, glucosinolates amount, and antioxidant activity. The amount of polyphenols resulted to be higher than that of raw material, fresh kale (0.57 ± 0.03 mg GAE).…
Laila Hussein, Moustafa Gouda, Mohamed Fouad, Eid Labib, Ranya Bassyouni, Mahmoud Mohammad
The objective of the present work is to test the effectiveness of probiotic potency of regular yoghurt, synbiotic yoghurt and traditional fermented Egyptian sobya containing endogenous probiotic strains compared to unfermented rice milk porridge. Methods: The…
Sandhya Vijayam Gopalakrishnan Nair, Thankappan Rajamohan
The coconut water is the most nutritious wholesome beverage in all coconut producing countries. Folk medicine describes the use of coconut water to reduce toxic effects of nicotine and alcohol in reproductive function in men, but its direct evidence is lackin…
Cheickna Daou, Hui Zhang, Camel Lagnika, Oumarou Hama Moutaleb
Defatted rice bran dietary fiber (DRBDF) was modified by micronization, ultrasound, microwave and extrusion cooking. We investigated the impacts of these physical treatments on the fermentation ability and bile salts binding capacity of DRBDF. In-vitro fermen…
Mônica de Souza Lima Sant’Anna, Célia Lúcia de Luces Fortes Ferreira
The importance of maintaining a healthy intestinal microbiota in the health of the host has been increasingly clarified. This microbiota may appear unbalanced in diseases such as colitis, diarrhea, irritable bowel syndrome and constipation. To rebalance the m…
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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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