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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…
Noumo Ngangmou Thierry, Tatsadjieu Ngouné Léopold, Montet Didier, F. Mbofung Carl Moses
This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera . A 6 × 2 × 2 factorial design with two ages of the leaves (one and…
Helen Nwakego Ayo-Omogie, Regina Ogunsakin
Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant an…
Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro
The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the s…
Natália Mezzomo, Daniela A. Oliveira, Sandra R. S. Ferreira
The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating th…
Guang-Ping Lv, Meijun Aoli, Bin Zhou, Jing Zhao
Camellia oil is an edible vegetable oil with high value of nutrition and health protection function such as antioxidant and adjusting blood fat. In this study, a simple, rapid and effective HPTLC method was developed for analyzing the composition and antioxid…
Violeta Vega-Vega, Brenda A. Silva-Espinoza, Manuel Reynaldo Cruz-Valenzuela, Ariadna Thalía Bernal-Mercado, Gustavo A. González-Aguilar, Irasema Vargas-Arispuro, Consuelo G. Corrales-Maldonado, J. Fernando Ayala-Zavala
The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identified compound in the…
Anna Pasquini, Silvia Roberti, Valentina Meucci, Elena Luchetti, Sergio Canello, Gianandrea Guidetti, Giulia Biagi
Oxidative Stress (OS) is considered an underlying mechanism by which dysfunctional metabolism occurs in obese subjects but there are still very few studies in canine species. The purpose of this study was to evaluate simultaneously the effects of diet on body…
Xiaoxi Wang, Conly Hansen, Karin Allen
Anthocyanins from black bean canning wastewater were isolated and purified on a laboratory scale by column chromatography, and then identified by high performance liquid chromatography electrospray tandem mass spectrometry. Dynamic adsorption and desorption w…
Juan E. Andrade, John R. Burgess
The tea catechin EGCG has been postulated to provide health benefits in humans, to some extent, as an antioxidant. The dose-response effect of dietary EGCG (0, 30, 60, or 120 mg/kg diet) was tested in rats under high versus low oxidative stress conditions tha…
Lorena Deladino, Aline Schneider Teixeira, Mario Reta, Antonio D. Molina García, Alba S. Navarro, Miriam N. Martino
Yerba mate ( Ilex paraguariensis ) is an indigenous crop which is highly consumed as an infusion in the South American subtropical forest. It has a high concentration of antioxidant substances, providing health benefits and helping to prevent diseases. The ob…
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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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