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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…
Sahar S. A. Soltan, Manal M. E. M. Shehata
Synthetic color is added to foods to replace natural color lost during processing. It is causes health problems mainly in children that considered Avery venerable group. This study was carried out investigate the effect of using color foods (Color fruit juice…
Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Trude Wicklund
Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varie…
Cesar Revoredo-Giha, Beata Kupiec-Teahan, Wendy Wrieden, Victoria Davis, Philip Leat
This paper addresses consumers’ choices by examining: current food choices made by different socio-economic groups; price barriers to diet improvement; and ways in which marketing may affect product choice. The study seeks: first, to analyze the differences i…
Seon A. Hwang, In Young Hwang, Joohee Jung, Hye Kyung Kang, Kun Ho Son, Choon Sik Jeong
The roots of Dipsacus asper (DA) have been used as a tonic and analgesic agent in traditional Chinese medicine for the treatment of osteoporosis, low back pain, knee pain, and as an anti-inflammatory agent. Few studies have reported pharmacological gastric ac…
S. Balasubramanian, G. Paridhi, J. D. Bosco, D. M. Kadam
The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimental Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming ag…
Richard Visser
Overweight and obesity have now reached historical, maximal peak values, with nearly one-third of world population suffering from these conditions. We are now witnessing the impact of this epidemic upon the global health status, with non-communicable diseases…
Aylin Akoglu, Evrim Gunes Altuntas, Gokce Polat Yemis
A modified selective medium (modified Cetrimide Agar, mCA) consisting of 200 μg/mL benzalkonium chloride (BKC) was developed for the isolation of Pseudomonas aeruginosa from raw milk. Initially, a total of 55 isolates were obtained from 14 raw milk samples co…
Renatus P. Shilangale
The effects of pre-processing steps (washing, blanching and cooking) and combination preservation of irradiation (10 kGy) and nitrite (0, 50, 100, 150 and 200 mg·kg –1 ) on the survival of Clostridium sporogenes spores in a ready-to-eat (RTE) spinach relish a…
Kolona-Dimitra Prompona, Panagiotis Kandylis, Argiris Tsakiris, Maria Kanellaki, Yiannis Kourkoutas
In the present study elimination of chemical colorings in the alcoholic beverages produced by extraction of citron ( Citrus medica ) fruits and leaves as an alternative to the distillation method, which is currently used in industrial practice and requires ad…
Wayne W. Fish
Many of the extraction and amino acid analysis methodologies currently employed do not provide complete analysis of all the physiological amino acids and biogenic amines. Extraction procedures frequently employ dilute acid which partially converts gln and asn…
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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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