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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…
Eric N. Ponnampalam, Kym L. Butler, Viv F. Burnett, Matthew B. McDonagh, Joe L. Jacobs, David L. Hopkins
Fifty four, seven month old lambs, that had grazed perennial or annual pasture, were slaughtered and at 24 h post mortem m . longissimus lumborum samples were collected. Half of the fresh muscle section was sliced into three pieces and overwrapped with 15 mic…
Mary Omwamba, Feng Li, Guiju Sun, Qiuhui Hu
The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo . Results showed that the extract exhibited high antioxidant activities in vitro and in vivo , evidenced by its ability to chelate ferrous ions…
Nabila Al-Jaber
The main chemical components of 13 Saudi honey samples (composed of winter and summer honeys) were identified according to anti-ulcer and antioxidant activity by using phytochemical and chromatographic analyses. Phytochemical screening of ethyl acetate and wa…
Chiraz El Kar, Narjes Mtimet, Ali Ferchichi, Jalloul Bouajila
The objective of this study was to evaluate acceptability and instrumental measurements (titratable acidity, total soluble sugar, total phenolic, flavonoids, anthocyanins, and condensed tannin contents as well as antioxidant capacity) of seven Tunisian pomegr…
Vilbett Briones-Labarca, Claudia Giovagnoli-Vicuña, Paola Figueroa-Alvarez, Issis Quispe-Fuentes, Mario Pérez-Won
High hydrostatic pressure assisted extraction (HHPE) has several advantages when compared to traditional extraction methods, which frequently cause degradation and loss of target components and might consume large volumes of environmentally unfriendly solvent…
Lars Wiking, Jonatan A. Dickow
This study demonstrated that homogenization did not increase the activity of lipoprotein lipase (LPL) in spite of a fast accumulation of free fatty acids (FFA). Two homogenization pressures (100 and 170 bar) and two temperatures (40 ℃ and 50 ℃ ) were examined…
Laura E. Gayosso-García Sancho, Elhadi M. Yahia, Gustavo A. González-Aguilar
Several studies have shown that phenolic and carotenoid compounds protect against oxidative stress, reducing the risk of cardiovascular diseases and some types of cancers. The objective of this research was to determine the individual contribution of the main…
Biswapathik Pahari, Sandipan Chakraborty, Bidisha Sengupta, Sudip Chaudhuri, William Martin, Jasmine Taylor, Jordan Henley, Donald Davis, Pradip K. Biswas, Amit K. Sharma, Pradeep K. Sengupta
Steady state and time resolved fluorescence spectroscopy, combined with molecular dynamics simulation, have been used to explore the interactions of a therapeutically important bioflavonoid, genistein, with normal human hemoglobin (HbA). Binding constants est…
Yohei Fujii, Reiji Tanaka, Hideo Miyake, Yutaka Tamaru, Mitsuyoshi Ueda, Toshiyuki Shibata
The antioxidative properties of phlorotannins isolated from the brown alga Eisenia bicyclis were measured using the H-ORAC (Hydrophilic Oxygen Radical Absorbance Capacity) method. The ORAC values of phloroglucinol and it’s oligomers: eckol, fucofuroeckol A, p…
Adam Berłowski, Katarzyna Zawada, Iwona Wawer, Katarzyna Paradowska
There is a wide diversity of plants and seasonal crops in Peru, due to the presence of many climatic zones. Numerous plants are used to cure or prevent diseases. These plants are promising candidates for functional foods products. The most frequent form in wh…
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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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