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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…
Cem Baltacıoğlu, Ali Esin
Jerusalem artichoke has been cultivated in various regions without any special breeding technique. As a food, Jerusalem artichoke has a characteristic flavour and functional ingredients including inulin, other dietary fibers, minerals and traces of polyphenol…
Gonca Alak
In this study, the use of chitosan prepared in different solvents (acetic acid, lactic acid) as a coating material was researched. The lowest mean pH, TBARS and TVB-N values among the treatment groups were observed in the acetic acid group. Similarly, the low…
Joo-Shin Kim
Antioxidant activities of W and E extracts obtained from dried boxthorn (Lycium chinensis) fruit were measured based on DPPH radical scavenging and reducing powers, and their relationships with total phenolics, flavonoid content, and antioxidant activity were…
Channa B. Rajashekar, Myung-Min Oh, Edward E. Carey
L- chicoric acid is a dominant phenolic compound in lettuce (Lactuca sativa L.) and has been shown to accumulate in response to many abiotic stresses and crop management practices. It is a potent inhibitor of human immunodeficiency virus (HIV-1) integrase nee…
José Antonio Garzón-Tiznado, Mirna Isabel Ochoa-Lugo, Mar de Jesús Heiras-Palazuelos, Dulce María Domínguez-Arispuro, Edith Oliva Cuevas Rodríguez, Roberto Gutiérrez-Dorado, Jorge Milán-Carrillo, Cuauhtémoc Reyes-Moreno
The acceptability properties, total phenolic content, and antioxidant potential of four (red, green, brown, cream) desi chickpea ( Cicer arietinum L.) cultivars from the World Germplasm Bank were evaluated. Protein content of the grains varied from 20.12% to…
Blake Brignac, Kayanush J. Aryana
Free radical damage has been implicated in ageing and in certain degenerative conditions such as Alzheimer’s disease and other forms of dementia. Ageing is also associated with a progressive decline in the function of the immune system and an increased suscep…
Pilar Estaire, Liliana G. González-Rodríguez, Ana M. López-Sobaler, Rosa M. Ortega
The present study aimed to assess calcium intake, dietary sources of this nutrient and its adequacy with respect to the dietary reference intake (DRI) in a representative sample of Spanish adults. In this study 418 adults (18 to 60 years) from 15 Spanish prov…
Hugh D. Riordan, Nina Mikirova, Paul R. Taylor, Cindy A. Feldkamp, Joseph J. Casciari
It has long been understood there is a link between a nutrient deficiency and visually measurable health. In separate studies, Sprague Dawley or Fischer 344 rats were fed diets lacking 100% of one B-Vitamin until a single mortality occurred. Vitamins studied…
Maria Grazia Cappai, Petra Wolf, Walter Pinna, Josef Kamphues
Proline contents of parotid glands (PG) in pigs constantly increase after the inclusion of different amounts of ripe hulled acorns in the diet providing high polyphenols levels. The dose-response relationship was estimated on natural hydrolizable tannins (exp…
Denise Grotto, Bruno Lemos Batista, Maria Fernanda Hornos Carneiro, Fernando Barbosa Jr.
Fish is considered one of the healthiest foods due to the high levels of several important cardioprotective compounds such as long chain omega-3 polyunsaturated fatty acids and vitamin E. However, due to widespread environmental pollution, high levels of cont…
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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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