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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…
Nikos G. Tzortzakis, Katerina Tzanakaki, Costas D. Economakis
Tomato fruits (Solanum lycopersicum, L.) were exposed to origanum oil, vinegar, or chlorine at 12℃ and 95% RH. Quality-related attributes were examined during or following vapour treatment. Fruit pre-treated with natural volatiles and transferred to ambient a…
Youssouf Abou, Emile Didier Fiogbé, Yves Beckers, Jean-Claude Micha
The approximate general composition and the fatty acid profile of Nile tilapia fed Azolla-diets in ponds were studied for 90 days. Six isonitrogenous (29.2% CP) and isoenergetic (16.9 kJ·g>sup>-1</sup>) diets were formulated to contain 0% (A<sub>0</sub>), 10%…
Eleni Manolopoulou, Theodoros Varzakas
The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for…
Jyothi Gopalakrishnan, Renjusha Menon, Gourikutty Padmaja, Moothandassery Sankarankutty Sajeev, Subramoney Narayana Moorthy
Despite being a healthy low glycaemic index food, the production and consumption of sweet potatoes are decreasing globally. The global production trends indicated a decline from 130.47 million tonnes (MT) in 2004 to 107.64 MT in 2009, while the production in…
Amany Mohamed Mohamed Basuny, Maliha Ali AL-Marzooq
Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its physico-chemical properties, (refractive inde…
Nafeesa Nazlee, Rakhshanda Bilal, Zahid Latif, Les Bluck
Some women in rural Pakistan are chronically undernourished, and consequently underweight. Concerns have been expressed that the degree of undernourishment might be sufficiently severe to affect lactation performance. We have obtained data on maternal body co…
Theresa A. Nicklas, Carol E. O’Neil, DeAnn J. Liska, Nelson G. Almeida, Victor L. Fulgoni III
<b>Objective</b>: The goal of this study was to simulate the application of the dietary recommendations to increase dietary fiber (DF)-containing foods. <b>Methods</b>: This study used 24-hour dietary recalls from NHANES 2003-2006 to model the impact of diffe…
Shiowshuh Sheen, Cheng-An Hwang
Salmonella spp. surface transfer patterns/models between ready-to-eat (RTE) deli meat and a typical meat slicer are presented. A five-strain cocktail of Salmonella spp. was inoculated directly onto the rim of a round slicer blade at an initial level of ca. 4,…
Rashin Sedighi, Mehrdad Tajkarimi, Salam A. Ibrahim
Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease in different populations including infants.…
Samford Wong, Allison Graham, George Grimble, Alastair Forbes
Patients with spinal cord injury (SCI) appear to be at higher risk of becoming overweight after their injury. This 12 month study aimed to assess the effectiveness of a dietitian-led clinic. Thirty-eight patients with chronic SCI with a body mass index (BMI)…
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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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