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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…
Mattia Di Nunzio, Lucia Vannini, Nadia Tossani, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni
The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disad vantages such as off flavors, destructio…
Xiaoyan Pan, Frances Smith, Matthew T. Cliff, Francesco Capozzi, E. N. Clare Mills
Delivering high quality dietary protein at an affordable price is a major aim of the EU-funded CHANCE project. Foods have been formulated with this aim and as part of their nutritional assessment; the bioaccessbility of nu trients following simulated gastrodu…
Annalisa Tassoni, Nunzio Tango, Maura Ferri
The levels of polyphenols, anthocyanins, antioxidant activity and of biogenic amines, were measured in white (Albana) and red (Lambrusco) grape berries and wines from the Emilia-Romagna region (Italy) obtained fol lowing conventional, organic and biodynamic a…
Francesca Danesi, Veronica Valli, Simona Elementi, Luigi Filippo D’Antuono
The co ntent of phytoc hemicals in vegetables is strongly affected by genetic, agronomic, and environmental fac tors, and by transportation and storage conditions, potentially affecting the sensory and putative health-pro moting properties. In this study the…
Mimoza Basholli-Salihu, Monika Mueller, Frank M. Unger, Helmut Viernstein
The effects of cellobiose, fructooligosaccharide and their combination on fermentation of skim milk by probiotic Bifidobacterium infantis were evaluated using mean doubling time as a parameter for sustaining growth. The lowest mean doubling time was observed…
Neeta Soni, Sumanta Kumar Mishra, Rajakishore Swain, Abinash Das, Biswal Chichilichi, Kamdev Sethy
Two hundred and sixty four broiler breeder hens of 32 weeks of age were distributed randomly in four dietary treatments. The dietary treatments were T 0 : Broiler breeder ration containing 40 ppm zinc (basal 29.8 ppm + 10.2 ppm inorganic zinc), T 1 : T 0 + or…
Wamalwa Kinyanjui, Mohamed Sajjad Noor
This article was conducted to establish the involvement of vulnerable women and youths in innovative livestock by- products value addition to create alternative employment opportunities and diversify wealth creation livelihood activities through DFID UKaid Su…
Smita Karn, Ransi Ann Abraham, Lakshmy Ramakrishnan
Trans fatty acid s ha ve adverse effects on health, so knowledge of their content s in foods would enable people to make informed food choices. TFA levels when not available in food composition tables make it difficult to estimate dietary intake. With the aim…
Hedwig Acham, Gaston Ampek Tumuhimbise, Joyce K. Kikafunda
Children in resource poor settings are at a high risk of inadequate iron and vitamin A intake when diets lack diversity and are dominated by staple foods. Yet comparative information on diet quality among school children is scarce. The objective of the study…
Schweitzer Paul, Nombré Issa, Aidoo Kwamé, Boussim I. Joseph
Burkina Faso is situated in the centre of Western Africa with a high illiteracy rate, despite efforts of the governments to improve education. This is not without consequences on the choice of foodstuffs bought and consumed by the people and the consequent ef…
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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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