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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…
Clément Saidou, Robert Ndjouenkeu, Denis Roux, Jean Bosco Tchatchueng, Alain Heyraud, Nadia El Kissi
Triumfetta cordifolia and Bridelia thermifolia are two shrubs from tropical region of Africa. Their gums are traditionally extracted from fresh barks and used in traditional recipes (thickening and aromatization of sauces, improvement of the swelling of maize…
Susanna Buratti, Antonella Casiraghi, Paola Minghetti, Gabriella Giovanelli
The objectives of the present study were to determine the effects of the brewing method on the amount of the major catechins, methylxanthines, total polyphenols and antioxidant capacity in green and black teas, and to correlate the chemical composition of tea…
Enayat M. Hassan, Ghada M. El-Kherbawy, Mona A. M. Ali, Omaima M. Dewidar
Liver protective effect of special formulas (1 and 2) was assessed against carbon tetra chloride (CCl 4 ) which induced liver damage in Wister albino rats. The two prepared formulas reduced the changes in body weight and liver weight caused by CCl 4 in rats.…
Rey Gutiérrez, P. Rosell, S. Vega, Jesús Pérez, Acacia Ramírez, Marta Coronado
The objective of the present study was to evaluate the physicochemical properties, presence of water and aflatoxin M1, as well as the effect of the time of year (dry or rainy season) to value the quality and safety of conventional and organic raw milk samples…
Fabiano de Andrade Ferreira, Bruno Pereira Freire, Juliana Taís Andreghetto de Souza, William Renzo Cortez-Vega, Carlos Prentice
Proteins recovered were obtained from Whitemouth Croaker ( Micropogonias furnieri ) byproducts and their physico- chemical and functional properties were evaluated. The proximate composition, presented 8.64% ± 0.10% of moisture, 85.33% ± 0.12% of protein, 2.6…
Christine M. Seppanen, Hyejung Cho, A. Saari Csallany
This study was conducted to determine the effects of a low polyunsaturated fatty acid (PUFA) 21 diet versus a high- PUFA diet on lipid peroxidation and on low density and very low density lipoprotein (LDL + VLDL) oxidation in vivo . Rats were fed 10% beef tal…
Thomas A. Wilson, Damian A. Barbato, Robert J. Nicolosi
β-Glucans, mostly from oats, have been shown to reduce blood concentrations of total and LDL-cholesterol in animals and humans. After processing, spent brewer’s yeast, a by-product of the fermentation process, contains 85 % - 90% β- glucans. The purpose of th…
Peter Bordi, Kiwon Lee, Martha Conklin
Low consumption of fruits and vegetables among children is considered to be a leading contributor to childhood obesity, making it prudent to develop healthier foods that are accessible, affordable and satisfying to children. Our objective was to investigate t…
Watinee Chanmee, Chanya Chaicharoenpong, Amorn Petsom
Obesity is usually considered as an overweight or excess body fat, leading to increased health problems. Obesity is a major risk factor for a number of serious diseases. Decreasing dietary fat absorption, through inhibition of pancreatic lipase activity, has…
Hülya Torun, Faik Ahmet Ayaz, Nesrin Colak, Jiří Grúz, Miroslav Strnad
The phenolic acids in free phenolic acid (FPHA), methanol-soluble phenolic ester (MSPE), and methanol-soluble phe nolic glycoside (MSPG) fractions of two carob products, natural carob-pod flour (CPF) and commercial carob-pod flour (CCPF), were identified and…
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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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