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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…
Luis Chel-Guerrero, Mario Domínguez-Magaña, Alma Martínez-Ayala, Gloria Dávila-Ortiz, David Betancur-Ancona
Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4…
Yu-Chieh Chen, Debra B. Reed, Natalia Velikova, Shu Wang
National surveys have shown that over 80% of adults do not know their recommended calorie levels. Lack of knowledge about calorie needs could be contributing to the high prevalence of obesity in the US. Young adulthood is a crucial period for the development…
Antonia Llobera
The antioxidant activity of 80% ethanol and 70% acetone extracts of stems from red and white grapes ( Vitis vinifera ) used in wine industry were evaluated to determine their feasibility as natural antioxidants. The results showed that all grape stem extracts…
Marie Alminger, Cecilia Svelander, Anna Wellner, Rebeca Martinez-Tomas, Lucy Bialek, Elvira Larque, Francisca Perez-Llamas
Presently, there is no clear consensus on the best approach to estimate carotenoid bioavailability. The best alternative would be to use human studies, but they are labour-intensive and expensive and can only be used to investigate a limited number of samples…
Deep Narayan Yadav, Neharika Thakur, Kappat Valiyapeediyekkal Sunooj
Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, phys…
Paul R. Ward, Loreen Mamerow, Julie Henderson, Anne W. Taylor, Samantha B. Meyer, John Coveney
A survey of the extent to which cost, taste and health considerations impact food purchasing practices in Australia was conducted. Data were gathered from a national computer assisted telephone survey of 1109 randomly sampled house- holders and analysed using…
Elizabeth P. Neale, Amanda Cossey, Yasmine C. Probst, Marijka J. Batterham, Linda C. Tapsell
Habitual fish consumption is associated with numerous health benefits; however, in Australia fish intake remains low. The aim of this study was to compare the effect of specific or general fish consumption recommendations on fish intake behavior over the dura…
Nacer Bellaloui
Factors controlling the production and partitioning of seed phenolics within soybean are not understood. Understanding these factors may justify selection for higher levels of seed phenolics because of their beneficial impact on human health and soybean defen…
Beheshteh Olang, Majid Hajifaraji, Mohamed Atiya Ali, Sophie Hellstrand, Mohammad Palesh, Ebrahim Azadnyia, Zinat Kamali, Birgitta Strandvik, Agneta Yngve
To estimate essential fatty acid (FA) and long-chain polyunsaturated fatty acid (LCPUFA) concentrations in early breast milk (BM) in relation to habitual fish intake. BM was collected within 72-hours after delivery from consecutively included mothers, 60 in G…
Marcella Mastromatteo, Stefania Chillo, Mariapia Iannetti, Valentina Civica, Grazia Sepielli, Matteo Alessandro Del Nobile
In this study the influence of initial water content and the extent of flour thermal pretreatment on both the dough rheological properties and the sensorial attributes of maize and chickpeas based gluten-free spaghetti were assessed. Results showed that sampl…
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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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