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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…
Fatemeh Rafii, John B. Sutherland, Brad M. Bridges, Miseon Park, Michael R. Adams
Soybeans have been shown to contain larger concentrations of isoflavones than other plant foods. The colonic micro-floras of some individuals metabolize isoflavones, including the soy phytoestrogen daidzein, to compounds with altered estrogenic activity that…
Dante Roccisano, Maciej Henneberg
Obesity is now present worldwide, including China, India and developing countries. It now seems no longer acceptable to argue that obesity can simply be explained in terms of caloric consumption only using simple concept of energy in and energy out. There may…
Ebrahim Abbasi Oshaghi, Arash Noori Sorkhani, Ali Rezaei
Diabetes Mellitus has appeared as a universal burden. Studies have reported that mortality from Coronary Heart Disease (CHD) in diabetic patients is 2 - 4 times higher than nondiabetics. In this respect, walnut is a treatment which has beneficial effects on C…
Abbas Mohammadi, Ebrahim Abbasi Oshaghi, Arash Noori Sorkhani, Farhad Oubari, Roghaye Hosseini Kia, Ali Rezaei
Many people believe that opium has beneficial effects on lipid profile which results in reduced atherosclerosis. Opium contains several alkaloids and biological active components, which some of them are used for atherosclerosis treatment. The liver X receptor…
Jasminka Giacometti, Alena Buretic Tomljanovic, Cedomila Milin, Mira Cuk, Biserka Radosevic Stasic
We examined the effect of dietary fats on the kinetics of liver regeneration after one-third partial hepatectomy (PH) in male Balb/c mice. Corn and olive supplemented diets were chosen as a model of n-6 and n-9 diets. Phospholipid fatty acids were determined…
Amany E. El-Abasy, Hany A. Abou-Gharbia, Hamida M. Mousa, Mohammed M. Youssef
The present study aimed to formulate and evaluate yoghurt and Rayeb (Traditional Egyptian natural fermented milk) mixes with red and yellow carrot juices. Out of 16 different mixing ratios (Eight for yoghurt and eight for Rayeb), data indicated that the most…
Nafeesa Ali, Kolawole O. Falade, John O. Akingbala
Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Anal…
Jingfei Gao, H. P. Vasantha Rupasinghe
Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower…
Oluwafunmilayo Adeniran, Olusegun Atanda, Mojisola Edema, Olusola Oyewol
Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leucono…
Chongtao Ge, Chang Soo Lee, Zhongtang Yu, Jiyoung Lee
Bacterial profiles between storage conditions (frozen vs fresh) were compared using PCR-DGGE and banding pattern analysis. Salmon and tuna were collected and the bacteria cells were separated from fish cells using a somatic cell re-leasing agent. The results…
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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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