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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…
Camel Lagnika, Min Zhang, Mohanad Bashari, Fatoumata Tounkara
Effects of argon, krypton and their mixed pressure treatments on the quality of white mushrooms were studied during 9 days of storage at 4℃ . Among all treatments in this study, the minimum respiration rate, polyphenoloxidase activity, retained color change,…
Murad Mohammad Ishnaiwer, Fawzi Al-Razem
Laban jamee d is a dried salty dairy product obtained by fermentation of milk using a complex population of lactic acid bacteria. Jameed is considered a traditional food product in most eastern Mediterranean countries and is usually made from sheep or cow mil…
Maria Rosa Alberto, Maria Francisca Perera, Mario Eduardo Arena
Dif ferent peppers ferm entations ( Capsicum annum , grossum variety) were assayed: spontaneous, native microflora su p plemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L . or Pediococcus pentosaceus 12p and by pure or combi…
Olaoluwa Oyedeji, Samuel Temitope Ogunbanwo, Anthony Abiodun Onilude
Traditional methods of preparation were simulated in the laboratory fermentations of cassava and maize to produce fufu and ogi respectively. Changes in pH, temperature and titratable acidity, as well as the diversity of lactic acid bacteria species were inves…
Julia König, Ignacio Rangel, Robert J. Brummer
Irritable bowel syndrome (IBS) is a multifactorial chronic disorder characterized by various abdominal complaints and a worldwide prevalence of 10% - 20%. Although its etiology and pathophysiology are complex and still not completely understood, aberrations a…
Carolina Nájera-Domínguez, Nestor Gutiérrez-Méndez
The autolysis and proteolysis are important features in the strains of L. lactis used in the manufacture of cheese. The autolytic and proteolytic activity of L. lactis has been linked with the development of flavor and texture in the cheese. On the other hand…
Regina Busch, Joerg Gruenwald, Steffi Dudek
Purpose: The efficacy of ProbiDefendum, a combination of the two lactobacilli Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2, on the severity, duration and frequency of cold episodes was studied in a randomized, double blind, placebo control…
Elok Zubaidah, Wilda Akhadiana
The addition of prebiotic in food today is most ly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective preb iotic that cannot be digested by digestive enzymes. The purpose of t…
Sherryll Lynn Layton, Xochitl Hernandez-Velasco, Shivaramaiah Chaitanya, Jorge Xavier, Anita Menconi, Juan David Latorre, Gopala Kallapura, Vivek Ayamchirakkunnel Kuttappan, Ross Elderon Wolfenden, Raphael Lucio Andreatti Filho, Billy Marshal Hargis, Guillermo Téllez
Necrotic Enteritis (NE) caused by Clostridium perfringens (CP) in poultry is probably the most important bacterial disease in terms of economic implications. The disease is multi-factorial and is invariably associated with predisposing factors. The present st…
Amanda D. Hutchinson, Georgina Howlett, Carlene Wilson
Objective: To assess the effect of providing free fruit and peer support in the workplace, on employees’ consumption of fruits and high fat snacks at work and home. Methods: Three worksites, including 75 employees, were randomly assigned to a free fruit condi…
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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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