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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…
Florence Suma Pushparaj, Asna Urooj
From the nutritional point of view, data on dietary fiber content, tannin and in vitro protein digestibility of processed millet is of importance, because millets are never eaten raw. Effects of commonly used traditional methods on dietary fiber, tannin conte…
Maged Refaat, Amany Kamal, Mohamed Fares, Eman Ossman, Mohamed Attia, Alsayed Elokda
Milk has been recognized as a leading cause of food allergy in children; however, studies on cow’s milk allergy (CMA) in adults are scanty. The known cross-reactivity of bovine serum albumin and bovine γ-globulin which are present in both milk and beef is rec…
Hilary Anne MacQueen, Wassif Samuel Wassif, Ian Walker, Dawn Angela Sadler, Karen Evans
This study seeks to establish the normal serum concentrations of biochemical markers related to nutrition, inflammation and disease, and to investigate how the levels change with age and diet in the rat. To this end, we fed rats from weaning on three diets di…
Mohamed El Hioui, Fatima-Zahra Azzaoui, Ahmed Omar Touhami Ahami, Youssef Aboussaleh
Nutritional status is the best indicator of the global well-being of children. However, malnutrition affects physical growth, cognitive development, physical work capacity, and it consequently influences human performance and health. The present study was des…
Anna Babarikina, Vizma Nikolajeva, Dmitry Babarykin
Plant material screening was performed to study anti-Helicobacter pylori activity in vitro using an agar diffusion method on Columbia blood agar. 33 substances, juices and plant extracts and 35 of their combinations were tested. Quince (Cydonia oblonga) juice…
Inger Völkel, Eva Schröer-Merker, Claus-Peter Czerny
At present, carry-over research in mycotoxins experiences a change in focus. We reviewed the state-of-art knowledge regarding carry-over in aflatoxins, ochratoxin A, Fusarium toxins, patulin, ergot and citrinin. The common cooccurrence of mycotoxins demands f…
Salam A. Ibrahim, Tarik Bor, Danfeng Song, Mehrdad Tajkarimi
Unpasteurized fruit juice has been implicated in outbreaks of Escherichia coli O157:H7 (E. coli O157:H7). Meanwhile, certain fruit, such as pomegranate, contains antimicrobial components. The objective of this study was to investigate the survival and growth…
Mohan-Kumari Honganoor Puttananjaiah, Mohan Appasaheb Dhale, Vijayalakshmi Govindaswamy
The effect of Monascus purpureus extract (MPE) on probiotic lactic acid bacteria (LAB) was investigated to ascertain its application in fermented foods. Viable count of LAB was not affected after 24 hours of incubation in Man Rogosa Sharpe (MRS) broth contain…
George Amponsah Annor, Ekua Anamoaba Baiden
Food handlers have a prime role to play in food businesses, and that is to guarantee that meals served are hygienic for consumption. Conscious or inadvertent contamination of such food places consumers at risk of suffering from food- borne illnesses. For this…
Hossein Ouraji, Abolghasem Esmaeili Fereidoni, Majid Shayegan, Shima Masoudi Asil
The aim of this study is comparison of fatty acid profile between wild and farmed Indian white shrimps. According to the score-plot produced by the principle component analysis the wild Indian white shrimp showed a fatty acid composition clearly different fro…
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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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