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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…
Jyothis Joy Mazhuvanchery, Satish Kulkarni
Whey and toned milk was effectively used for the development of tea whitener. Cheese whey was concentrated to 12% solids in a vacuum evaporator, pasteurized at 72℃±2℃ for 15 s, diluted back to 11.5% solids and was cold blended with toned milk of 11.5% solids…
Suzie Ferrie, Samantha Rand, Sharon Palmer
Aim : To review the supporting evidence for protein requirements in hospitalised adults, and compare the findings with commonly-used guidelines and resources. Methods : a systematic review was conducted based on a computerised bibliographic search of MEDLINE,…
Katarina Cernelic, Mirko Prosek, Alenka Golc-Wondra, Zoran Rodic, Breda Simonovska, Mateja Puklavec
Extraction is most commonly used sample preparation technique in quantitative determination of all- trans - lutein in spinach. In our study RP-HPLC was applied to identify the constituents of spinach extract and to quantify all- trans - lutein content with th…
Bin Ma, Fenying Cui, Yuqing Zhang
The distribution and content differentiation of morusin in the cultivated species of mulberry by HPLC-DAD are described in this paper. The experimental results showed that morusin is present in all parts of the mulberry bush. The content of morusin was highes…
Krishna Shilpa, Gururaj Sunkad, Srinivasu Kurella, Swati Marri, Kollipara Padmashree, Deepak R. Jadhav, Kanwar Lal Sahrawat, Nalini Mallikarjuna
Genetic diversity in peanut ( Arachishypogaea L.) is narrow due to its evolution and domestication processes. Amphidiploids and autotetraploids (newly synthesized tetraploids) were created to broaden its genetic base. Molecular analysis has shown that the new…
Charles Tortoe, Paa-Nii T. Johnson, Ted Slaghek, Matilde Miedema, Theo Timmermans
A major economical industrial challenge from pineapple ( Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS…
Dongjie Liu, Guoliang Sui, Yongzhou He, Ji Liu, Wen Qin
The peppers which were treated at ice-temperature for 6 hours and 1 mmol/L spermidine for 10 min, followed by cold storage (4 ℃ ± 1 ℃ ) respectively were investigated. The results indicated that the chilling injury was delayed and reduced by ice-temperature a…
Mohammod J. Chisti, Mohammed A. Salam, Abu S. G. Faruque, Hasan Ashraf, Pradip K. Bardhan, Sumon K. Das, Sayeeda Huq, Fahmida Chowdhury, Shoeb B. Islam, Tahmeed Ahmed
Background: Although the role of vitamin A in childhood pneumonia in association with diarrhea is not fully proven, we did not find any published data demonstrating the impact of lack of vitamin A supplementation in under-five children who present with the co…
Yozo Miyaoka, Ichiro Ashida, Yuko Tamaki, Shin-ya Kawakami, Hajime Iwamori, Takako Yamazaki, Naoko Ito
The aim of this study was to quantify the relationships between four physiological parameters of masseter activity during chewing and properties related to the sizes and textures of the six representative test foods. The physiological parameters analyzed were…
Kaori Endoh, Michael Fenech, Keizo Umegaki
Green tea contains folate and epigallocatechin gallate (EGCg), which is suggested to be an antifolate. In this study, we examined whether gr een tea was a good source of folate in a folate depletion/repletion rat model. Rats fed a folate deficient diet for 4…
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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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