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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…
Faik A. Ayaz, Hülya Torun, Ahmet Colak, Ertuğrul Sesli, Mark Millson, Robert H. Glew
Eleven different wild-edible mushroom species growing in the Black Sea region of Turkey were analysed for their metal content. Specimens of mushrooms were gathered in Trabzon, Giresun and Ordu and analyzed for 31 minerals, four of which (Be, Sb, Te and Ti) we…
Parmjit S. Panesar
Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological process…
Patricia Micucci, Maria Rosario Alonso, Sebastian Turner, Roberto Davicino, Claudia Anesini
Larrea divaricata Cav. is a South American plant widely distributed in Argentina with reported antioxidant and antim- icrobial activities. Vitamin C (Vit C) the most important water-soluble antioxidant, is degraded upon factors such as oxygen, heat, light, st…
Sharafkhani Rahim, Dastgiri Saeed, Gharaaghaji Asl Rasool, Ghavamzadeh Saeed
Poor nutrition can lead to reduced immunity, impaired physical and mental development and reduced productivity. The objectives of this study were to determine the Influencing factors on the household food insecurity status. This cross-sectional study conducte…
Elena Sánchez-Zapata, Mahassine Amensour, Rosa Oliver, Evangélica Fuentes-Zaragoza, Casilda Navarro, Juana Fernández-López, Esther Sendra, Estrella Sayas, José Angel Pérez-Alvarez
Dark muscle from yellowfin tuna is an important edible fish by-product. However, it has a low commercial value, and it is underutilized. The present study was conducted to establish the characteristic of this by-product. Myoglobin concen- tration in tuna dark…
Theophilus Olayiwola Babalola, David Friday Apata, James Sunday Omotosho, Musibau Ayinde Adebayo
The present study was performed to investigate the influence of fish oil (FO), two terrestrial animal fats (lard (PL) and poultry oil (CF)) and three vegetable oils (palm kernel (PKO), sheabutter (SBO) and sunflower (SFO)) as the dietary lipid sources on the…
Ayako Suzuki
Background: Mitochondrial dysfunction plays a pivotal role in the progression of nonalcoholic steatohepatitis (NASH). L-alanine was shown to restore ATP content and protect the liver in various liver injury models. Aim: To assess the safety and therapeutic ef…
Takeshi Nagai
Acid-soluble collagen was extracted from the skins of surf smelt and characterized. The yield of collagen was high about 24.0% on a dry weight basis. By SDS-polyacrylamide gel electrophoresis and CM-Toyopearl 650 M column chromatography, this collagen is a he…
Gaby Kressel
Background: When usual calcium consumption patterns were analysed most people in the U.S. and Europe consume less than the recommended daily allowance. Supplements and fortified foods offer alternative and additional sources of calcium to traditional food. Ca…
H. P. Vasantha Rupasinghe, Ajit P. K. Joshi
Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure…
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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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