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Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
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…
Esteban Pérez, António Raposo, Luis Tudela, Conrado Carrascosa, Esther Sanjuán, Rafael Millán
This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and refinement by food handlers. It is also a go…
Sofia Beccerica, María A. de la Torre, Hugo D. Sanchez, Carlos A. Osella
The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and the nutritional improvement resulting from…
Esteban Pérez, António Raposo, Rafael Millán, Esther Sanjuán, Conrado Carrascosa
In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients,…
Marjan Nouri, Hamid Ezzatpanah, Soleiman Abbasi
For a long time, fermented dairy products have been consumed for human’s nutrition and health. Recently, consumption of whole dairy products, such as full fat yoghurt, has declined due to the awareness of probable harmful effects of fat on consumers’ health,…
John W. Parry, Haiwen Li, Jia-Ren Liu, Kequan Zhou, Lei Zhang, Shuxin Ren
Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) assay, DPPH<sup>□</sup><sub>EC50</sub> , and…
George E. Inglett, Diejun Chen, Mark Berhow
Corn bran was subjected to high-shear and jet-cooking with or without alkaline treatment. The highest antioxidant activity was found in the soluble solids from jet-cooked corn bran without alkaline treatment. Jet-cooking under alkaline conditions resulted in…
Zulaikha Mohd Rashid, Suriah Abd Rahman, Zalifah Mohd Kasim, Wan Aida Wan Mustapha, Mohd Hazali Mohamed Halip, Zulmadi Arifin, Ummul Fahri Abdul Rauf
This study was conducted to evaluate the nutritional status and physical activities of university students that enrolled in military training with the age range of 20 - 34 years. Nutritional status assessment was based on eating habit questionnaires, anthropo…
Shilpa Vij, Subrota Hati, Deepika Yadav
Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins, phytosterols that promote heal…
Solange Burri, Isabel Tato, Maria Leonor Nunes, Rui Morais
The dislike food preferences that children registered regarding vegetables and fish compromise the exposure to those iodine sources and may contribute to cause a nutritional deficiency in this micronutrient, causing serious damage of the brain and the central…
Antônio Fernando de Melo Vaz, Marthyna Pessoa de Souza, Adriana Carla Cavalcante Malta Argôlo, Ana Maria Mendonça de Albuquerque Melo, Maria Luiza Vilela Oliva, Haroldo Sátiro Xavier, Luana Cassandra Breitenbach Barroso Coelho, Maria Tereza dos Santos Correia
Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In the present study their antioxidant stabilit…
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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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