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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…
Malla Ashwini, Janakiraman Balaganesh, Srinivasan Balamurugan, Shanmugaraj Bala Murugan, Ramalingam Sathishkumar
The aim of the study was to evaluate the phytochemical components and antioxidant potential of methanolic and hydrophilic extracts isolated from in vivo and in vitro cultures of onion varieties of Bellary and CO 3. Phytochemical components like total flavonoi…
Pilar Jiménez, Damián Cordoba-Diaz, Patricia Cabrero, Mónica Aracil, Manuel J. Gayoso, Manuel Garrosa, Manuel Cordoba-Diaz, Tomás Girbés
Chemically based rodent models are used to assess the positive effects promoted by foods and gut microbiota on gut health. Lectins with enzymatic activity, such as type 2 ribosome-inactivating proteins, might also prove useful for exploring these issues. Sub-…
Juris Pokrotnieks, Aleksey Derovs, Elena Derova, Diana Zandere, Alexei Odinets, Vladimir Mishailov
Despite the common nature of dyspeptic complaints, the treatment is still a problem. There is very little research done on the impact of dietary nutrition on the general health of the patients with dyspeptic complaints and overall nutritional safety. Study Ob…
Mysore S. Hemalatha, Ragu Sai Manohar, Paramahans V. Salimath, Ummiti J. S. Prasada Rao
Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery products. Arabinoxylans were isolated from good and poor chapati making varieties, added them at different levels (0.25 and 0.5 g/100g) to the same…
Ranganathan Kumar, Ramalingam Rajamanickam, Shanmugam Nadanasabapathi
Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased t…
Ranganathan Kumar, Tamilselvan Kathiravan, Ramalingam Rajamanickam, Shanmugam Nadanasabapathi
Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of foods outside home. Consumer perceptions to…
Adalith Rojas-López, María P. Cañizares-Macías
ORAC method and a continuous flow injection method based on Folin-Ciocalteau reaction (FI-FC) were used for determining the antioxidant activity in extracts obtained by using focused microwaves. Analysis of the antioxidant capacity (AC) of the main compounds…
Naiyana Pengseng, Sunisa Siripongvutikorn, Worapong Usawakesmanee, Saowakon Wattanachant, Pornpong Sutthirak
The effect of lipids on antioxidant activities of tested antioxidants and Tom-Kha paste extract was determined in the food system. 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) scavenging…
Faiza A. Mahboub, Hawazen A. Lamfon
Carbendazim is a broad spectrum carbamate fungicide used in the control of various fungal pathogens. The present work studied the effect of carbendazim on the liver of albino rats and the possible protective role of Ginko biloba extract (EGB). Liver of carben…
N. Menadi, M. B. Khaled, B. Merrakchi, S. Belbraouet
The aim of the study was to assess the nutritional status of a cohort of elderly people living independently at home. 314 elderly individuals were selected during general medicine examinations. The collection of nutritional data concerned the measurement of s…
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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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