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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…
Reiko Inai, Tatsuhiro Matsuo
The present study was performed to investegate the effects of high-fat diets containing different fats on cholesterol metabolism in starvation-refeeding rats. Forty female Donryu rats were divided into two groups and then fed high-fat diets containing beef ta…
François P. R. de Villiers
Ethics requires a critical evaluation of assumptions and arguments about norms and values; what should be done and what should not. Practitioners should practice ethically, and the professions should be at the forefront of applied ethics. There are four princ…
Karolin Kamel Abdul-Aziz
We have confirmed in our laboratory the antiulcer activity of curcumin during the acute chronic phase of gastric ulcer disease at doses of 20, 40 and 80 mg/kg (dissolved in saline solution). In the previous study, the potent effective dose of curcumin was 80…
Yann Demarigny, Marion Dalmasso, Aline Tonleu, Véronique Rigobello, Eric Beuvier, Maï Huong Ly-Chatain, Yvette Bouton
The objective of this work was to study the microbial diversity of natural whey starters (NWS), with a special focus on Lactococcus strains, during 10 successive days of backslopping. Each day, whey samples were enumerated for their Lactococcus, Enterococcus,…
Nicolas Guéguen, Virginie Charles-Sire
A host of health problems are associated with consumption of refined sugar. Sauces such as ketchup, mayonnaise... contained higher level of refined sugar. Using behavioural influence techniques it could be possible to encourage consumer to reduce their consum…
Nicolas Cyrille Ayessou, Cheikh Ndiaye, Mady Cissé, Mathieu Gueye, Mama Sakho
As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits represent non negligible sources of vitamin…
Bolanle Oluwatoyin Oluwole, Abiodun Adekunle Olapade
The effect of thermo-extrusion processing of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) on some selected extrudate parameters of residence time, throughput and moisture content were investigated in this study. Both yam and bambara nu…
Paul Bienfang, Suzanne DeFelice, Anne Dowling
Reliability of the commercially available Cigua-Check<sup>®</sup> test kits to identify ciguateric fish was evaluated by assessing the uniformity of conclusions by multiple readers examining identical sticks. One hundred and eighty-eight samples of two types…
Aristotelis T. Himonides, Anthony K. D. Taylor, Anne J. Morris
Papain was used to hydrolyse fish frames under controlled conditions at a batch-pilot plant scale- process, for the production of fish protein hydrolysates (FPH). Mass balance calculations were carried out so that the rate of hydrolysis, rate of protein solub…
Aristotelis T. Himonides, Anthony K. D. Taylor, Anne J. Morris
A model system was employed to study the operating conditions and primary parameters of enzymic hydrolysis of cod proteins. Pancreatin, papain, and bromelain were used to hydrolyse minced cod fillets under controlled conditions and with the rate of hydrolysis…
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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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