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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…
Oliver Knox, Clare Hall, Alistair McVittie, Robin Walker, Bruce Knight
The current generation of genetically modified crops have shown potential to enhance agricultural productivity and alter farm production economics, but there remains global divergence in adoption of the technology due in part to uncertainty in the underlying…
Gihwan Yi, Kyung Min Kim
Recently, improving eating quality and processing properties has become one of the most important objectives in japonica rice breeding programs in Korea. This study was carried out to determine the agronomy and physicochemical characteristics of the opaque en…
Li Sun, Rongbin Hu, Guoxin Shen, Hong Zhang
Peanut ( Arachis hypogaea L.) is one of the major oilseed crops, mainly grown in tropical and sub-tropical regions of the world. It is also rich in proteins, vitamins and ions, therefore it constitutes an important portion of food nutrition for people in thes…
Bunyarat Bunruk, Sunisa Siripongvutikorn, Pornpong Sutthirak
Traditionally, meat has been marinated to improve yield, flavor, tenderness, and may increase product shelf life. Sa-tay is a popular dish in Thai restaurant. Physical, chemical, microbiological and sensory qualities after the oyster meat treated with garlic…
Sumon Kumar Das, Mohammod Jobayer Chisti, Sayeeda Huq, Mohammad Abdul Malek, Lana Vanderlee, Mohammed Abdus Salam, Tahmeed Ahmed, Abu Syed Golam Faruque, Abdullah Al Mamun
There is a scarcity of information examining the prevalence of overweight and obesity in the general population of Bangladesh. Thus, the present study aimed to estimate the changing trends and socio-demographic characteristics of overweight and obese individu…
T. C. LaGuire, S. K. Reaves
Numerous theories of how and why aging occurs have been postulated but a definitive comprehensive explanation remains elusive. Attempts to unravel genetic details of aging resulted in the identification of a yeast gene known as Sir2 as a modulator of life spa…
Suryakanth Dattatraya Anturlikar, Mohamed Rafiq, Gollapalle Laksminarayanashastry Viswanatha, Mohammed Azeemuddin, Agadi Hiremath Thippeswamy, Uday Kumar Veeranna Kanni, Pralhad Sadashiv Patki
Present study was aimed to evaluate the effect HiOwna-Jr. (FFD-410) on vital biochemical, hematological, immunological and cognitive functions in rats; also in vitro antioxidant studies were carried out to evaluate the antioxidant capacity of FFD-410. Animals…
Hiba N. Rajha, Nada El Darra, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun
Due to their beneficial effects on human health, phenolic compounds are increasingly attracting the attention of scientists and researchers all over the world. The main interest is in the extraction process of those natural plant-originated compounds from fru…
Dusida Tirawat, Hiromizu Kunimoto, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda
We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hypochlorite (NaClO) treatments on inactivatio…
Carmela Saturnino, Annalisa Spagnuolo, Chiara Palladino, Ada Popolo, Giuseppina Tommonaro, Rocco De Prisco, Aldo Pinto
Among plants, the Lycopersicon esculentum (Solanaceae) is the most important for its beneficial effects on health. Several epidemiological studies have shown the benefits of tomato consumption in the cancer and cardiovascular disease prevention. Tomato produc…
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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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