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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…
Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Laís Doro, Môsar Lemos, Claudia Emília Teixeira, Vania Margaret Flosi Paschoalin, Maria Lúcia Guerra Monteiro, Carlos Adam Conte Júnior
The consumption of freshwater fish and fish products has gradually grown worldwide over the last decades, generating a proportional waste increase. The objective of the present study was to assess the chemical and bacteriological quality of restructured fish…
Borges Chambal, Björn Bergenståh, Petr Dejmek
Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic properti…
Shabir Ahmad Mir, Haroon Rashid Naik, Manzoor Ahmad Shah, Mohammad Maqbool Mir, Muzammil Habib Wani, Mudassir Ahmad Bhat
Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Sev…
Ana Karina de Figueiredo, Luciana Marcela Rodríguez, Isabel Concepción Riccobene, Susana Maria Nolasco
Confectionary sunflower, which has a larger size and lower oil content than oilseed sunflower, has a considerable market, since it is used for birdfeed and human consumption. The characteristics of use of confectionary sunflower seeds require a dehulling proc…
Adriana Poblano-Alcalá, Debbie Braun-Zawosnik
Gymnastics is a discipline that has some factors that differentiate from other sports, such as: force, postural control on movement, extreme range of motion, and of the body expression. The objec- tive of the present paper was to compare: somatotype, body com…
Theresa A. Nicklas, Carol E. O’Neil, Victor L. Fulgoni
Objectives: The goal of this study was to determine the association of rice consumption with nutrient intake and diet quality in a recent nationally representative sample of US adults. Methods: NHANES data (2005-2010) were used to assess the association of ri…
Mercy E. Sosanya, Grace T. Fadupin, Tola Atinmo, Olayiwola B. Shittu
Background: Recent studies show increasing prostate cancer incidence in Nigeria. Significant correlations identified between diet and prostate cancer occurrence, indicate that low antioxidant status could contribute to the aetiology of prostate cancer. Method…
François Lyumugabe, Jeanne Primitive Uyisenga, Emmanuel Bajyana Songa, Philippe Thonart
This study was carried out to evaluate the potential of the use of predominant yeast strains ( Sacharomyces cerevisiae and Issatkenkia orientalis ) and lactic acid bacteria ( Lactobacillus fermentum ) of Rwandese traditional sorghum beer “ ikigage ” as starte…
Sherifah Monilola Wakil, Oluwatobi Tolu Ayenuro, Kubrat Abiola Oyinlola
Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut ( Cyperus esculenta ) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial isolates were obtained from FTM at differen…
Elizabeth Contreras-Lopez, Araceli Castañeda-Ovando, Luis Guillermo González-Olivares, Javier Añorve-Morga, Judith Jaimez-Ordaz
Blackberry ( Rubus fructicosus ) is one of the fruit with the highest concentration of anthocyanins; however, its use is limited for making jams, jellies and liqueur, and recently, fruit concentrates in combination with pomegranate, blueberry and grape. One o…
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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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