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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…
Yoshihisa Wakita, Hajime Kanda, Chikako Shimizu, Yasukazu Nakakita, Hirotaka Kaneda, Shuichi Segawa, Moeko Ozaki, Tatsuro Shigyo, Takaaki Ohtake, Mikihiro Fujiya, Yutaka Kohgo
A randomized, double-blind, placebo-controlled clinical trial in Japanese habitual drinkers was conducted to evaluate the efficacy of Lactobacillus brevis SBC8803 to alleviate adverse effect of alcohol. Subjects who drank habitually and had moderately higher…
Bayan Ahmad Obeidat, Eslam Khaled Alyyan Al-Shami, Khalid K. Abdul-Razzak, Yousef Saleh Khader
Background: Metabolic syndrome (MetS) is a major health problem around the world including Jordan and it has received notable consideration from epidemiologists in the latest years. The objective of this study was to estimate MetS prevalence among employees a…
Agnes Nabubuya, Agnes Namutebi, Yusuf Byaruhanga, Judith Narvhus, Yngve Stenstrøm, Trude Wicklund
Sweetpotato varieties (five) were investigated for changes in α - and β -amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α - and β -amylase activities in deve…
Manal Said Tawfik, Nawal Al-Badr
Monosodium glutamate (MSG) was administrated to rats at doses of 0.6 and 1.6 mg/g body weight for 14 days. Body weight and relative liver and kidney weight of rats were significantly increased. On regard to liver functions, the activities of alanine aminotran…
Almudena Bermejo, Antonio Cano
Twenty Citrus cultivars grown in the Mediterranean climate were analysed at different stages of fruit maturity to determinate changes in organic acids, vitamin C and sugars. High-performance liquid chromatographic methods were used to identify and quantify of…
Sali Aliu, Imer Rusinovci, Shukri Fetahu, Salih Salihu, Refki Zogaj
In Kosovo, in most cases C. pepo is grown both in maize fields and vegetable gardens as well as in other more intensive systems. Our expedition has identified different location t of Kosovo where we were collected a samples at altitudes from 545 till 748 m.a.…
Amr Abd El-Rhman El-Banna, Amal Mohamed Abd El-Razek, Ahmed Rafik El-Mahdy
An attempt was made to isolate yeast strains from different sources (flowers, trees exudates, fruits and cheese) which have a fast growth rate and high content of carotenoids. Seventy cultures of pigmented yeast were isolated. Forty six yeast isolates were se…
Rumiyati ., Anthony P. James, Vijay Jayasena
Australian Sweet Lupin (ASL) has a nutritional profile ideally suited for human consumption with high protein and fibre, but low starch and fat content. The nutritional and protein profile of germinated ASL may be better than ungerminated ASL and these improv…
Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki
Chemical property of honey from Echium vulgare was investigated. In comparison with other honey species, the con-tents of total phenolic compounds and total flavonoids were the highest. α -Amylase activity was also extremely high: about three to nine hundred…
Constantina Nasopoulou, Panagiotis Poulios, Mania Magli, Nikolaos Gdontelis, Constantinos Papanotas, Ioannis Zabetakis
The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of hot an…
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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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