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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…
Annabelle Le Parc, Hyeyoung Lee, Kevin Chen, Daniela Barile
Current research on milk bioactive components, including complex oligosaccharides, stimulated development of novel milk-based ingredients; this in turn sparked the development of methods that are simultaneously simple and sensitive. Oligosaccharides and glyco…
Nakamichi Watanabe, Yurie Hara, Satomi Sakuda, Yoriko Mori, Yutaka Furuya, Tsuyoshi Watanabe
Green rooibos made from unfermented rooibos leaves contains high amounts of aspalathin. Dietary green rooibos is expected to increase physical endurance and decrease physical fatigue, because aspalathin has antioxidant activity and stimulates glucose uptake i…
Irene Ahou Kouadio, Mathias Kouame Koffi, Mireille Bretin Dosso
In this study, the effects of the storage duration of coffee cherries after harvest before putting out for sun drying on the kinetics of drying, fungi development and the variation of physicochemical content were evaluated. The results showed that the longer…
Ran Zhao, Masayoshi Kamon, Kazuichi Sakamoto
Green tea catechin, (–)-epigallocatechin-3-gallate [(–)-EGCG], was found to increase osteogenic functioning in mesenchymal stem cells. This study qualified EGCG, the strongest inhibitory efficiency for receptor activator of nuclear factor- κ B (NF- κ B) ligan…
Sedef Nehir El, Nural Karagozlu, Sibel Karakaya, Serpil Sahın
In this study, laurel essential o ils were ob tained by using solvent-free microwave extraction (SFME) and hydrodistillation (HD) methods from Laurus nobilis leaves and determined their antioxidant and antimicrobial activity. Extraction time was reduced by ab…
Florinda Fratianni, Federica Cardinale, Autilia Cozzolino, Tiziana Granese, Selenia Pepe, Riccardo Riccardi, Patrizia Spigno, Raffaele Coppola, Filomena Nazzaro
Torzella ( Brassica oleracea acephala ) is one of the most ancient kinds of cauliflower developed in the Mediterra nean area. Broccolo ( Brassica oleracea botrytis cimosa ), var. “San Pasquale” is a leafy vegetable cultivated in Campania too, mainly in the pr…
Tiziana Granese, Federica Cardinale, Autilia Cozzolino, Selenia Pepe, Maria Neve Ombra, Filomena Nazzaro, Raffaele Coppola, Florinda Fratianni
The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape ( Vitis labrusca ) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxidant power were evaluated. Results eviden…
Luca Laghi, Andrea Versari, Elena Marcolini, Giuseppina P. Parpinello
This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance ( 1 H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012…
Carmela Spagnuolo, Idolo Tedesco, Maria Grazia Volpe, Stefania Bilotto, Maria Russo, Gian Luigi Russo
Moderate beer consumption can be considered as part of a healthy diet since it may protect against heart disease, cancer and osteoporosis. The protective effects of beer reside in its polyphenol content whose chemical composition appears extremely complex. In…
Samer Mudalal, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi, Claudio Cavani
Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate…
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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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