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Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
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…
Masakuni Tako, Yukihiro Tamaki, Takeshi Teruya, Yasuhito Takeda
The polysaccharides, such as κ -carrageenan, ι -carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and betwe…
Laura Elizabeth Morales-Martínez, Luis Arturo Bello-Pérez, Mirna María Sánchez-Rivera, Elsa Ventura-Zapata, Antonio Ruperto Jiménez-Aparicio
The anther culture technical was applied to produce haploid lines of rice ( Oryza sativa L.). The hybrids (K/ A92VM061, K/A92VM067, K/A92VM0611, K/A92VM719, K/A92VM720 and K/A92VM721) were obtained in order to generate new varieties from Indica and Japonica c…
Perla Osorio-Díaz, José J. Islas-Hernández, Edith Agama-Acevedo, Sandra L. Rodríguez-Ambriz, María E. Sánchez-Pardo, Luis A. Bello-Pérez
Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe…
Imar Djibrine Soudy, Laurent Alves de Oliveira, Nicolas Limas Nzouzi, Mamadou Godefroy, Izzedine Abdelaziz Arada, Ousmane Dahab Atteib, Djidda Alhadj, Alfaroukh Oumar Idriss, Bruno Eto, Denis Grancher
A traditional process used by farmers in Chad consists in soaking slices of taro ( Colocasia esculenta L. SCHOTT) in tamarind infusion, or in corn solution or in water over a 24-hour period to reduce the acridity of taro and fa cilitate cooking. The aim of th…
Luybov A. Wasserman, Nina P. Aksenova, Tatiyana N. Konstantinova, Lidiya I. Sergeeva, Svetlana A. Golyanovskaya, Alexey V. Krivandin, Georgy A. Romanov
Wild-type potato ( Solanum tuberosum L.) plants and their transformants harboring agrobacterial rolB or rolC genes under control of the patatin class I promoter were cultured in vitro . These plants were used as a source of single-node stem cuttings. The stru…
Nejc Zakrajšek
The article is focused on the influence of inorganic salts on the adsorption of cationically modified starch to fibers. Results show that low concentrations of inorganic salts usually affect the process of adsorption in a positive way. Adsorption efficiency a…
Chenghong Hu, Yoshiko Kato, Zhiwei Luo
The aim of the study was to investigate the representation of taste in human prefrontal cortex (PFC), in particular, to compare the representation of a pleasant and an aversive taste using functional near-infrared spectroscopy (fNIRS), so as to obtain further…
R. Hugh Dunstan, Diane L. Sparkes, Timothy K. Roberts, Benjamin J. Dascombe
Fatigue Reviva TM was developed to provide a source of amino acids for rapid uptake by the body while avoiding the need for digestion of proteins. Complex amino acid formulations have significant palatability issues and thus new products require significant d…
B. I. Olu-Owolabi, O. O. Olayinka, A. A. Adegbemile, K. O. Adebowale
Acha grain ( Digitariaexilis ) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacit…
Donatha Damian Tibuhwa
Cantharellus and Afrocantharellus mushrooms are widely consumed in both fresh and dry forms. However, their antioxidant and whether their values chang ing with drying processes are not known. This study establishes their values and the effect of sun drying on…
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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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