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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…
Mara Cristina Romero, Oscar Alfredo Garro, Ana María Romero, Ariel Germán Michaluk, Mirtha Marina Doval, María Alicia Judis
The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products; the use of antioxidants to break the radical chain reaction in the oxidation process is an effe…
Fatima Beiloune, Tomas Bolumar, Stefan Toepfl, Volker Heinz
Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fa…
Jorge Ramírez-Retamal, Rodrigo Morales, M. Eugenia Martínez, Rodrigo de la Barra
Chilote sheep are a native breed from Chiloé Archipelago in the southern Chile. They are descendants from sheep originally introduced by the Spaniards in the 1600s, and then evolved in a harsh environment in relative isolation from the continent. There is lit…
Marzia Albenzio, Antonella Santillo, Rosaria Marino, Francesca d’ Angelo, Mariangela Caroprese, Agostino Sevi
Twenty four male pigs were assigned to two groups of 12 each during the last fattening phase: one group was reared outdoor (OUT group) and fed on natural pasture, while the other group was reared indoor (IND group) and fed on commercial feedstuff. Meat was pr…
Rosaria Marino, Marzia Albenzio, Antonella della Malva, Ada Braghieri, Agostino Sevi
The effect of rearing system (pasture with supplementation 15% crude protein OUT15 vs indoorIND) on meat nutritional and nutraceutical properties was evaluated in twenty Podolian young bulls. Meat quality characteristics were measured on three different muscl…
Eliana Neire Castiglioni Tessari, Ana Lúcia S. Paschoal Cardoso, Ana Maria Iba Kanashiro, Greice F. Zanatta Stoppa, Renato Luis Luciano, Antonio Guilherme Machado de Castro
Microbiological control of feeds used in industrial poultry production has been increasingly important due to the demands of the market for food safety, as well as the need to ensure better quality of the digestive system of the birds. Microbiological analysi…
Abdel Moneim E. Sulieman, Zahra M. A. Hassan, Elamin A. Elkhalifa
The present study aimed to estimate the microbiological characteristics as well as the safety of traditionally fermented fish product, Kejeik . K ejeik samples were collected from Singah city (Blue Nile) and Kusti city (White Nile), Sudan. These samples were…
Sandra Rodrigues, Alfredo Teixeira
This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed…
Ouoba Kondia Honoré, Zougmoré François, Sam Raguilignaba, Toguyeni Aboubacar, Desmorieux Hélène
An experimental study for the drying kinetics of whole okra was carried out. In the study, different ages were considered by taking into account influence of okra maturity on its convective drying. The 2D moisture evolution inside the product and its maturity…
Csilla Nemeth, Annica A. M. Andersson, Roger Andersson, Elke Mangelsen, Chuanxin Sun, Per Åman
Fructans are important in the survival of plants and also valuable for humans as potentially health promoting food ingredients. In this study fructan content and composition were determined in grains of 20 barley breeding lines and cultivars with a wide varia…
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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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