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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…
Murray Alan Potter, Charlotte Jane Minson, Roger Graham Lentle
Direct and dendrographic comparison of the profiles of abundant fatty acids in depot fat was unable to separate 10 avian species on a basis of their overall proportions but was able to distinguish broad dietary groups or those in a habitat with distinctive nu…
Luciano Bruno de Carvalho-Silva, Fernanda Zaratini Vissotto, Jaime Amaya-Farfan
Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. The sources were agglomerated with the MS a…
Barnabas Kayalto, Cheikna Zongo, Raketa W. Compaore, Aly Savadogo, Brahim B. Otchom, Alfred S. Traore
This study aims to develop infant flours fortified with iron and vitamin A, taken from local products such as powder from dried Moringa oleifera leaves and pulps of Parkia biglobosa to improve the nutritional status of children aged 6 to 24 months. Chemical a…
Laetitia Gemelas, Véronique Rigobello, Maï Huong Ly-Chatain, Yann Demarigny
The Lactococcus diversity in cow and goat raw milk was investigated. To do so, a protocol had to be established for the specific enumeration of lactococci. Eight agar media and one control medium were analysed to compare their proficiency in evaluating the La…
Michael O. Ameh, Dick I. Gernah, Bibiana D. Igbabul
The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate,…
Brice Mvou Lekogo, Louis Coroller, Pierre Mafart, Ivan Leguerinel
Aims : The objective of this study was to investigate the effect of free fatty acid length chain and unsaturated bond number on the heat resistance and recovery media of bacterial spores. Methods and results : For 6 species, bacterial spore heat resistances w…
Aline Philibert, Myriam Fillion, Jason Robert DeGuire, Hope Alberta Weiler, Carlos José Sousa Passos, Melanie Lemire, Donna Mergler
Background : Amazonian riverside communities consume large quantities of freshwater fish, comparable to marine fish consumption of Inuit, Scandinavian and Japanese populations. Few studies have considered the relation of high freshwater fish consumption and i…
Joseph C. Gigliotti, Vagner A. Benedito, Ryan Livengood, Chris Oldaker, Nainika Nanda, Janet C. Tou
The general population is encouraged to increase omega-3 polyunsaturated fatty acid (n-3 PUFA) intake in order to optimize health for preventative health care. Consumers are typically unaware that different amounts, types, and structural forms of n-3 PUFA hav…
R. Romano, N. Manzo, L. Le Grottaglie, A. Fiore, V. Fogliano
Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and wat…
Lillà Lionetti, Raffaella Sica, Maria Pia Mollica, Rosalba Putti
Fish oil (mainly omega 3 polyunsaturated fatty acids), differently from lard (mainly saturated fatty acids) has been suggested to have anti-inflammatory effects associated with amelioration of insulin sensibility. An important role in skeletal muscle insulin…
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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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