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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…
Fengxiang Zhang, Anning Wang, Zhihua Li, Shengwen He, Lijun Shao
Acid-soluble collagen (ASC) and pepsin-solubilized collagen (PSC) were prepared from the waste freshwater carp fish scales. The results of SDS-PAGE showed that purified collagens were composed of at least two different chains which were in accordance with the…
Krishanu Sengupta, Trimurtulu Golakoti, Venkateswara Rao Chirravuri, Ajit Kumar Marasetti
The present study demonstrates a novel herbal formulation LI85008F inhibiting adipocyte differentiation and potentiates lipolysis in 3T3-L1 mouse adipocytes. LI85008F is formulated by combining extracts of three Indian herbs Moringa oleifera, Murraya koenigii…
Mansour Ghaffari Moghaddam, Mostafa Khajeh
In this paper, the estimation capacities of the response surface methodology (RSM) and artificial neural network (ANN), in a microwave-assisted extraction method to determine the amount of zinc in fish samples were investigated. The experiments were carried o…
Preeti Singh, Ali Abas Wani, Gyanendra Kumar Goyal
The effects of different modified atmospheres (air: atm1; 100% CO<sub>2</sub>: atm2; 100% N<sub>2</sub>: atm3; 50% CO<sub>2</sub>/50% N<sub>2</sub>: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. Th…
Mercy Badu, Sylvester K. Twumasi, Nathaniel O. Boadi
The objective of this study was to find out if the sawdust generated from some of the Ghanaian wood species can be used in the cultivation of pleurotus ostreatus (oyster mushroom) and their subsequent effect on the quality and yield of the mushrooms produced.…
Somsri Charoenkiatkul, Channarong Muangnoi, Pimjai Chingsuwanrote, Phawachaya Praengamthanachoti, Siriporn Tuntipopipat, Saovaros Svasti
Inflammatory mediators produced during inflammatory response play an important role on pathological development of several chronic diseases. Although several dietary plants exhibited anti-inflammatory property, their impacts as a whole food has been rarely re…
Nuri Andarwulan, Lilis Nuraida, Siti Madanijah, Hanifah N. Lioe, Zulaikhah .
Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination…
Elizabeth P. Neale, Yasmine C. Probst, Marijka J. Batterham, Linda C. Tapsell
Canned fish products are of increasing popularity in Australia; however current Australian nutrient databases do not include data on the percentage fish in these products. The objective of this study was to develop and validate a database of the percentage fi…
Kofi Edirisah Aidoo, Shadlia Matug Mohamed, Alan Alexander Candlish, Richard Frank Tester, Ali Mohamed Elgerbi
Aflatoxins, are one of over 200 known mycotoxins produced by filamentous fungi. They are toxic, carcinogenic, and mutagenic and may be present in many raw and processed food commodities including cereals and milk used as ingredients in infant food products. C…
Manuela A. Garaffo, Robert Vassallo-Agius, Yoannis Nengas, Elvira Lembo, Rossana Rando, Roberta Maisano, Giacomo Dugo, Daniele Giuffrida
The fatty acids composition and the related health lipid indices (IA, atherogenic and IT thrombogenic) of Blue Fin Tuna’s (Thunnus thynnus L.) raw roe and their cured product bottarga, both considered a delicacy, were studied. The fatty acid (FA) composition…
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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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