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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…
Suman Ahuja, Mallory Boylan, Sybil L. Hart, Carmen Román-Shriver, Julian E. Spallholz, Barbara C. Pence, Barbara G. Sawyer
Objective: To analyze the relationships between mothers’ pre-pregnancy body mass index (BMI) and levels of glucose and insulin in breast-milk. Methods: Participants were 32 breast-feeding mothers who were assigned to either normal weight (group 1: n = 21, BMI…
Jacki M Rorabaugh, Ajay P Singh, Isabel M Sherrell, Michelle R Freeman, Nicholi Vorsa, Peter Fitschen, Christopher Malone, Margaret A Maher, Ted Wilson
Background: Walnut consumption may reduce the risk of cardiovascular disease by providing antioxidant protection to low density lipoproteins (LDL). Aim: This study compared the phenolic profile and antioxidant activity of English ver- sus black walnuts. Metho…
Didier Fraisse, Catherine Felgines, Odile Texier, Jean-Louis Lamaison
The polyphenolic composition and antioxidant activity of the aerial parts of 18 medicinal or food plants of the As- teraceae family were studied. Five main caffeoyl derivatives were determined individually by HPLC and compared with levels determined by colori…
Almudena Bermejo, José Pardo, Antonio Cano
Seedlessness is a desirable characteristic in citrus fruits sold for fresh consumption. Gamma irradiation is widely used to obtain seedless citrus fruits. Here, different clones of the self-incompatible parthenocarpic ‘Moncada’ mandarin, obtained by gamma irr…
Magda I. Hassan, Najat A. Al-Abbad
The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Dammam) localized in the eastern area of Saudi…
Vénérande Y. Ballogou, Joseph Dossou, Comlan A. de Souza
Traditionally, sorghum malts used for the chakpalo production are dried under the sun in not controlled conditions in Benin. In order to improve drying operation in a rural approach, a shell drier was tested and the quality of the dried malts was evaluated. T…
Hoda Mahrous
One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. In this study, cultures were isolated from two infants. After screening for the classic properties of probiotic organisms, four…
Rebecca Yuhas, Megan Mccormick, Stephen Yachetti, Anita M. Burgher, Kadeline Kong, John Walsh
Lutein is an antioxidant that is deposited in the macular region of the eye and is crucial to macular function. Lutein is present in human milk and recently has been added to infant and toddler formulas. A method for the extraction and quantification of lutei…
Valéria Maria Caselato de Sousa, Elisvânia Freitas dos Santos, Valdemiro Carlos Sgarbieri
Prebiotics are substances that can promote the growth of beneficial microorganisms, mainly in the intestinal tract, and will modify the colonic microbiota. The following health benefits are attributed to prebiotics: relief from poor digestion of lactose, incr…
Jin Boo Jeong, Se Chul Hong, Jin Suk Koo, Hyung Jin Jeong
Cutaneous melanoma is one of the most aggressive forms of skin cancer. Arctigenin, one of the major bioactive compo-nents of Arctii Fructus, has been reported to exhibit antioxidant, antitumor and anti-inflammatory activities. In the pre-sent study, we invest…
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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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