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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…
Lourdes Rodríguez-Fragoso, Adriana Sandoval-Ocampo, Martha Corbalá-Nava, Carlos A. Arjona-Canul, Diana Lizbeth Gomez-Galicia, Guillermo Tellez, Billy Hargis, Jorge Reyes-Esparza
Probiotics have been used in humans for almost a century and are widely recommended because they play an important role in gastrointestinal physiological and pathophysiological processes. The aim of this study was to evaluate the effi- cacy and safety of a pr…
Camila S. C. da Costa, Alexandre Palma, Cristiana M. Pedrosa, Anna Paola T. R. Pierucci
The aim of the study was to determine the physical, physiological and nutritionalcharacteristics of female futsal players and selected markers of oxidative stress after their exercise training (Loughborough Intermittent Shuttle Test). Eight health female futs…
Vladimir Sadovoy, Tatiana Shchedrin, Arcady Silantyev, Magomed Selimov
This paper proposes a method for the developing of nutrition formulations for various population groups categorized by gender, age, body type and nature of labor activity. Meat formulations were developed, taking into account dietitian re- commendations, rati…
Youssef El Hajj, Nicolas Louka, Catherine Nguyen, Richard G. Maroun
Phenolic compounds are naturally extracted molecules used nowadays for several industrial applications such as food preservatives and neutraciticals; thus industrial needs are in constant growth. Optimization of phenolic compounds (PC) and monomeric anthocyan…
Sophie Deterre, Julien Delarue, Cécile Innocent, Pierre Giampaoli
In order to estimate the bitterness intensity of citrus products we applied an adaptative sensory evaluation method, using naringin as the reference for bitterness. Twenty-five untrained subjects participated in this study. Firstly they tasted and positioned…
Takeshi Nagai, Nobutaka Suzuki, Yasuhiro Tanoue, Norihisa Kai
Collagen from tendon of Yezo sika deer was prepared by limited pepsin digestion. The yield of collagen was very high; 35.7% on the basis of lyophilized dry weight. The secondary structure of this collagen was different from that of porcine skin by ATR-FTIR an…
Amr A. El-Banna, Amal M. Abd El-Razek, Ahmed R. El-Mahdy
A new yeast strain isolated from pin cushion flower (Scabiosa atropurpura) in our laboratory was selected from 200 yeast isolates as carotenoids producer and identified as Rhodotorula glutinis var. glutinis. The selected isolate was grown in synthetic medium…
Antonio Bevilacqua, Maria Teresa Cagnazzo, Cataldo Caldarola, Emanuela Ciuffreda, Anna Rita Dragano, Stefania Franchino, Rossana Lauriola, Angela Pacifico, Maria Rosaria Corbo, Milena Sinigaglia
This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis subsp. lactis; B. longum subsp. infantis; B. br…
Hiroaki Shintani, Tsubasa Furuhashi, Hiroyuki Hano, Masaji Matsunaga, Koji Usumi, Norimasa Shudo, Kazuichi Sakamoto
In recent years, various physiological functions of salmon milt extract, which consists of nucleic acid and nucleoprotein, have been reported. The objective of this study is to analyze the physiological function and its mechanism of salmon milt extract (NG) o…
Akiko Hirao, Naoki Furutani, Hiroki Nagahama, Misa Itokawa, Shigenobu Shibata
Obesity is associated with the production of pro-inflammatory cytokines and therefore can lead to worsening of allergic reactions. Thus, there is cross-talk between obesity and allergic reactions. In this study, we investigated whether the anti-obesity action…
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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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