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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…
Lamia Belkherroubi-Sari, Zahia Boucherit, Kebir Boucherit, Slimane Belbraouet
Our study related to the renal toxicity of Wistar rats induced by solutions of amphotericin B prepared under extreme conditions of pH (5.4 and 10.8). The results obtained show that with pH 5.4 of stock solution, urea and creatinin rate blood is not disturbed.…
Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may decrease the levels of these bioactive compou…
Janina Willers, Sabine Fasse, Nils Putschky, Henning Zeidler, Hans-Georg Pott, Michael Bernateck, Winfried Demary, Reinhard Hein, Vu Vi Pham, Rainer Stange, Bernhard Uehleke, Heike Franziska Weidemann, Guido Hoese, Ralf Lichtinghagen, Andreas Hahn
Objectives: The present study evaluated the effects of a combined nutritional supplement, containing omega-3 fatty acids (ω-3 FA) and different antioxidative micronutrients on nutrient status and disease activity in patients with rheumatoid arthritis (RA). Me…
Ayman Ahmed Hassan, Ghada Mostafa El Ashry, Soliman Mohamed Soliman
This study was carried out at the Noubaria Station, Animal Production Research Institute. Twelve Barki ewes at 3 - 4 years of age 45 ± 1.5 kg body weight were used in the present investigations. Animals were stratified for their initial body weight and age. E…
Rie Akamatsu
The aims of the present study were to group junior high school students according to factors influencing their snack choice and identify differences between the characteristics and snack choice behaviors of the groups. An anonymous self-report questionnaire w…
Yvon Gilbert Mbesse Kongbonga, Hassen Ghalila, Marthe Boyomo Onana, Youssef Majdi, Zohra Ben Lakhdar, Houda Mezlini, Sylvie Sevestre-Ghalila
Results presented in this paper show the ability to analyze vegetable oils with very cheap and easy method based on fluorescence spectroscopy. We have recorded, with a very simple experimental set up, fluorescence spectra for several vegetable oils at excitat…
Monica Scordino, Leonardo Sabatino, Adalgisa Belligno, Giacomo Gagliano
The present study investigated for the first time some physical quality attributes of unripe Citrus x myrtifolia Rafinesque which is the ingredient of the popular soft drink Chinotto. Samples for analysis were processed to better reproduce the crude materials…
Ramasamy Ravi, Vivek Kumar Singh, Maya Prakash
A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like pro…
Akbar Nikkhah
Camels and yaks milks are rich in numerous bioactive substances that function beyond their nutritive value. Milk Camel milk is more similar to goat milk and contains less short-chain fatty acids than cow, sheep and buffalo milks, and about 3 times greater vit…
Karema A. Mahmoud, Hesham M. Badr
Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The results indica…
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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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