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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…
Maria Eugênia de Oliveira Mamede, Leonardo Dib de Carvalho, Eliseth de Souza Viana, Luciana Alves de Oliveira, Walter dos Santos Soares Filho, Rogério Ritzinger
The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit ha s a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial…
Gaston Ampek Tumuhimbise, Joanita Orishaba, Abel Atukwase, Agnes Namutebi
The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A control with no salt treatme…
Adriana Gámbaro, Ana C. Ellis, Víctor Prieto
Unlike the case in Mediterranean countries, where olive oil consumption is driven by habit or tradition, in a population where olive oil consumption rates are considerably low, it appears reasonable to suppose that the initial decision to buy a fairly expensi…
Najla Hfaiedh, Sakria Mbarki, Hichem Alimi, Jean Claude Murat, Abdelfattah Elfeki
Context: In case of diabetes, persistent and chronic hyperglycaemia may generate free radicals and reactive oxygen species (ROS), which trigger an oxidative stress. Garlic ( Allium sativum ) is a rich source of bioactive compounds and is used in folk medicine…
Gaston Ampek Tumuhimbise, Agnes Namutebi, Florence Turyashemererwa, John Muyonga
Vitamin A deficiency (VAD) is the world’s commonest cause of childhood blindness. More than half of these cases occur in developing countries. Animal sourced foods though good sources of vitamin A are too expensive for poor rural people. Crops biofortified wi…
Angela Spadafranca, Laila Vignati, Alberto Battezzati, Simona Bertoli
Epidemiological studies showed an association between menopause, weight gain and risk factors that identify the metabolic syndrome (MS). We evaluated body composition and metabolic risk factors in postmenopausal women addressed to a center for the assessment…
Hysen Bytyqi, Hajrip Mehmeti, Idriz Vehapi, Fillojeta Rrustemaj, Ibrahim Mehmeti
The main objective of this study was to analyze the effect of bacterial content (CFU) and somatic cell count (SCC) in milk quality in sheep (Ovis aries) farms according to the existing standards for fresh milk quality in Kosovo. A total of 2256 milk test day…
Khaoula Telahigue, Tarek Hajji, Imen Rabeh, M’hamed El Cafsi
The effects of the starvation trial on the biochemical composition and the fatty acid dynamics in the triacylglycerol fraction of the digestive gland, gonads and adductor muscle of the scallop Flexopecten glaber were assessed. Results show that three weeks of…
Cheryl Kay Zogg, Tahmeed Ahmed, Abu Syeed Golam Faruque, Sumon Kumar Das, Gazi Imran, Mohammod Jobayer Chisti
Background: Hyponatremia is the most common electrolyte imbalance encountered in the management of diarrheal children. Common ramifications include cerebral edema and fatal outcomes. However, pediatric data remain lacking, particularly in developmental contex…
Sharareh Hekmat, Adriana Cimo, Mohammad Soltani, Edmund Lui, Gregor Reid
The therapeutic properties of Lactobacillus rhamnosus GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of L. rhamnosus GR -1 in milk fortified with ginseng extracts during storage period of 28…
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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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