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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…
Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou
Investigations were carried out to determine the influence of spontaneous fermentations as achieved at household level on the nutrients composition and aflatoxins concentration of maize during the processing into doklu , a fermented maize food product consume…
Yurie Hara, Nakamichi Watanabe
Citric acid is recognized and utilized as a dietary supplement for its ability to eliminate fatigue. However, the molecular and cellular mechanism underlying this effect has not been elucidated. This study investigated the effect of intragastric citric acid a…
Zerrin Yuksel
In this study, texture analysis method was used for the determination of rennet flocculation time (t floc ) and rennet clotting time (t clot ) of rennet-induced reconstitued milk samples with different CaCl 2 concentrations. The rennet flocculation time (RFT)…
Ronglin Li, Zhengzheng Li, Yiyang Yang, Hao Yuan, Yunlong Kong
The made tea quality and chemical characteristics of 4 albinos cultivars were investigated. It shows that constitutes of micro-elements, contents of polyphenols and total amino acids in 4 samples are much different due to the biological diversity. The DPPH fr…
Fatma G. Huffman, Joel C. Exebio, Joan A. Vaccaro, Gustavo G. Zarini, Zisca Dixon
Adequate care of type 2 diabetes is reflected by the individual’s adherence to dietary guidance; yet, few patients are engaged in diabetes self-care at the recommended level, regardless of race/ethnicity. Few studies on the effect of dietary medical advice on…
Monika Choudhary, Kiran Grover, Jasvinder Sangha
The present study was designed to evaluate the effectiveness of blended rice bran and olive oil on hyperlipidemic sub jects. A total of 60 moderately hyperlipidemic patients (Total Cholesterol (TC) >200 mg/dl and/or Triglycerides (TG) >150 mg/dl) with an age…
Addai-Mensah Donkor, Richard Lander Kwame Glover, Daniel Addae, Kawku Appiah Kubi
In this study, we validated the effect of Moringa oleifera leaves as food supplement on poultry. Proximate neutron activation analysis was used in determining the level of some of the vital nutritional minerals and potential toxic elements in the serum of the…
Rehana Mushtaq, Rubina Mushtaq, Sobia Khwaja, Zahida Tasawar Khan
A total of 64 male obese subjects were randomized to observe the effect of 40 g of walnut in daily breakfast on lipid profile and Body Mass Index (BMI), total Cholesterol (CHO), Triglyceride (TG) High Density Lipoprotein (HDL) cholesterol and Low Density Lipo…
Adriana Gámbaro, Ana Claudia Ellis, Laura Raggio
A sample of 99 habitual consumers sensory-evaluated 2 extra virgin and 2 ordinary olive oils in terms of overall liking and willingness to purchase based on 9-point structured scales and responded to a check-all-that-apply question comprising a list of 18 pos…
Chung S. Kim, Ivan A. Ross
Multicellular organisms use chemical messengers to transmit signals among organelles and to other cells. Relatively small hydrophobic molecules such as lipids are excellent candidates for this signaling purpose. In most proteins, palmitic acid and other satur…
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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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