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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…
Dande Sreeramulu, Manchala Raghunath
Food provides not only essential nutrients required for life, but also bioactive compounds usefull to maintan good health and disease prevention. Abundant epidemiological evidences suggest that consumption of food rich in antioxi-dants (non-nutritional compon…
Hysen Bytyqi, Stefan Bigler, Skender Muji, Ardita Jahja, Urs Zaugg
In Kosovo, a new regulation on quality standards and grade of fresh milk is valid since January 1, 2007. The regulation was based on the respective EU-regulation and has an ambitious time frame with a transition period of only three years. In order to estimat…
Camila S. C. da Costa, Márcio A. Barbosa, Juliano Spineti, Cristiana M. Pedrosa, Anna Paola T. R. Pierucci
The purpose was to analyze biomarkers of oxidative stress and muscle damage in junior soccer players undergoing intermittent exercise to verify the biochemical changes. Ten trained, healthy male soccer players (age 18.3 ± 0.7 years, body mass 74.3 ± 7.4 kg, h…
Ilhan Gun, Bedia Simsek
Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by fill…
Hafeeza Khanum, Kulathooran Ramalakshmi, Pullabhatla Srinivas, Babasaheb Bhaskarrao Borse
Radical scavenging activity (RSA), antioxidant activity (AA), reducing power, total polyphenol (TP) and flavonoid contents (TFC) of oregano (Oreganum vulgare spp), ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amboinicus) extracts were evaluated…
Olayinka Akinjayeju, Olayinka F. Ajayi
The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the de…
Shakhlo Negmatjanovna Yarbaeva, David Giraud, Julie Ann Albrecht
Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 - 4…
Soundararajan Kamalakkannan, Ramaswamy Rajendran, Ramasamy V. Venkatesh, Paul Clayton, Mohammad A. Akbarsha
A standardized extract of the plant Caralluma fimbriata (Slimaluma?) is widely used in the management of obesity but its mode of action is not yet clarified. This study investigated the ability of Caralluma fimbriata extract (CFE) to modify pre-adipocyte cell…
Chanakan Prom-u-thai, Longbin Huang, Shu Fukai, Benjavan Rerkasem
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the techn…
Madeha Al-Seeni, Nagwa El-Sawi, Soad Shaker, Asma Al-Amoudi
Zearalenone (ZEN) is a non steroidal estrogenic mycotoxin produced by Fusarium species of fungi which contaminate human foods and animal feeds worldwide. In this study hepatotoxicity of ZEN was evaluated in mice by oral adminis-tration of single and repeated…
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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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