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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…
R. M. Kapila Tharanga Rathnayaka, Zhong-Jun Wang
A diversity of socio economic and cultural factors contributes towards maintenance and changes in dietary patterns of people. Therefore People around the world have adapted different types of dietary patterns for their survival. Aim of this study was to inves…
Hima Bindu Kumdam, Shweta N. Murthy, Sathyanarayana N. Gummadi
Debaryomyces nepalensis NCYC 3413, halotolerant yeast isolated from rotten apple, was capable of utilizing components of hemicellulose hydrolysate such as glucose, galactose, mannose, xylose and arabinose. The organism utilizes xylose as a sole carbon source…
Mohammed Ayub Khan, Mahesh Chitrashekarchar, Anil Dutt Semwal, Gopal Kumar Sharma
Virgin Coconut Meal (VCM) was used for the development of instant wheat sooji (semolina) halwa mix with better nutritional attributes. Central composite rotatable design (CCRD) with 2 independent variables (sugar and VCM) and 4 responses (lightness, redness,…
Ghada Mostafa El Ashry, Ayman Abdel Mohsen Hassan, Soliman Mohamed Soliman
The objective of the study was to compare the effect of feeding mixed chelated minerals (Mn, Cu and Zn) methionine on dairy cow productive performance and milk yield and its components. The trial was conducted with dairy cows across various stage of lactation…
Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki
As the manufacture of soy sauce produces a large quantity of soy sauce cake as one of food processing waste, it is necessary to search for possible ways for their utilization. Chemical composition of soy sauce cake was analyzed to use as a material of high-va…
Shrikant Baslingappa Swami, Nayan Singh J. Thakor, Meghatai M. Patil, Parag M. Haldankar
Eugenia jambolana Lam., commonly known as black plum or “jamun” is an important medicinal plant in various traditional systems of medicine. It is effective in the treatment of diabetes mellitus, inflammation, ulcers and diarrhea and preclinical studies have a…
Martine K. F. Docx, Kristin Verbeke, Annik Simons, Joost Weyler, José Ramet, Luc Mertens, Gigi Veereman-Wauters
Many gastrointestinal complaints and motility disorders are described in patients suffering from different eating disorders. These have a negative impact on refeeding. This report evaluated–on admission-gastric emptying of a standardized solid meal with 13 C…
Yael Brend, Liel Galili, Hana Badani, Ran Hovav, Shmuel Galili
Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequ…
Isaac Williams Ofosu, Samuel Y. Oppong, Ibok Oduro
Incorporation of R. battenbergiana extract in refined bleached deodorized (RBD) palm olein was optimized using a full factorial design. The treatment included three factors ( i.e. extracting temperature, time and extract-oil concentration) varied at three lev…
Hirofumi Nishikawa, Tatsuya Tabata, Seiichi Kitani
Biogenic amines are known to have various biological functions such as not only neurotransmitter and cell proliferation but also food poisoning. Bacterially-decomposed amines such as histamine, agmatine, putrescine, cadaverine, spermidine and spermine cause a…
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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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