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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…
Jullyana B. Freitas, Daniela C. Fernandes, Ludmila P. Czeder, Jean Carlos R. Lima, Amanda G. O. Sousa, Maria Margareth V. Naves
Edible seeds and nuts can contribute to an adequate intake of protein, particularly in vegetable-based diets. However, there are relatively few reports with insufficient data regarding the protein quality of these foods, especially of edible seeds and nuts fr…
Abdel Moneim E. Sulieman, Mandour H. Abdelhai, El Rakha B. Babiker
This study aimed to determine the chemical characteristics and the microbiological quality of Agashi sliced meat product which is consumed largely as snack food in Sudan. The study addressed the contents of moisture (32.76% ± 0.30% to 72.37% ± 0.21%), ash (0.…
Jan Pablo Josch, Simon Both, Jochen Strube
The number of products used as agro-chemicals, food additives, flavors, aromas, pharmaceuticals and nutraceuticals which are made by fermentation or extraction from plants has increased significantly. Despite this growth, initial predictions for a potential p…
George E. Inglett, Diejun Chen
Four oat β -glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β -Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20.…
Kouadio Yao, Nanga Yessé Zinzendorf, Guichard Bohoua, Kra Athanase Kouassi, Amian Koua, Luc Kouakou Kouadio, Patrice Kouamé, Guillaume Yao Loukou
To determine the occurrence of Enterobacter sakazakii and other Enerobateriaceae in commercial powdered infant formula (PIF), 185 packages of PIF from different manufacturers, supermarkets and drug-stores in Abidjan were analyzed. Ten g of sample was homogeni…
Danielle E. Burke, Jocelyn V. Johnson, Matthew D. Vukovich, Kendra K. Kattelmann
Iron deficiency is prevalent among endurance athletes, particularly females. Low iron may compromise oxygen delivery and physical performance. Vegetarianism, desire for convenience, and perceived health risks associated with red meat contribute to low bioavai…
Salah M. Hasan, Ramadan A. Abdolgader
Inhibition of spoilage mold of common contaminant of bakery goods in modal agar system by potassium sorbate and calcium propionate in wide range of concentration (0 - 2000 ppm) at different pH (5.5 - 7) was investigated. All Samples were examined daily for mo…
Rhoda Azikoyo Nungo, Michael Wandayi Okoth, Samuel Kuria Mbugua
A study was carried out to assess the nutritional status of under-five child population within cassava consuming community in Nambale of western Kenya. A structured questionnaire was used to collect socio economic data, 24-hour food re-call and anthropometric…
Hiba Bawadi, Zaid Al-Hamdan, Hala Bawadi, Omar Ershidat, Fwzieh Hammad, Lana Agraib
Culture has an enormous impact on individuals’ food choices and practices. This research aimed to screen cultural eating practices among Jordanians. Jordanian adults (N = 4750) completed a survey with regard to common eating practices in Jordan. Practices wer…
Folake O. Samuel, Bolanle O. Otegbayo, Titilope Alalade
Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-…
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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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