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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…
Aisha El-Attar, Nour El-Hoda Ahmed, Morsi El-Soda, Silvia M. Zaki
Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produc…
Malcolm Burns, Gavin Nixon
Two real-time PCR methods for the relative quantitation of DNA from meat species in food samples are described: these methods are applicable for horse in processed beef meat products, and pork in raw/processed beef meat products. Test samples were prepared us…
Edouard Mbarick Ndiaye, Papa Guédel Faye, Alioune Sow, Khadim Niane, Seyni Ndiaye, Samba Baldé, Omar Ibn Khatab Cisse, Nicolas Cyrille Ayessou, Mady Cisse
The evolution of some quality markers of baobab ( Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles and stored at different temperatures: 20°C, 30 °C and 45 °C . The physicochemical parameters (…
Asma Tekiki, Ichrak Charfi, Raoudha Helal, Salwa Bornaz
Bread spread is one of the fundamental food s in human diets. Generally, cheese spread, butter, chocolate spread , and margarine are the most consumed. In the last decade , a new concept alimentary has been integr at ed, it was low fat spread or functional sp…
Akikazu Takada, Fumiko Shimizu, Yukie Ishii, Mutsumi Ogawa, Tetsuya Takao
Background: Japanese women’s body mass index (BMI) was known to be the lowest among people in OECD countries. We wanted to compare foods intakes and relationships between intakes of particular food species and BMI. Methods: We asked young and middle - aged wo…
Elham Lashkari
Effects of storage temperature, packaging material, elevated CO 2 and reduced O 2 contents in the package headspace, and their interaction effects on the total content of anthocyanins and degradation of phenolic compounds during long storage of “ Malase Torsh…
Rehab Mohamed Ibrahim
This study aimed to prepare and evaluat e some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice with chickpea at a ratio of 25 % , 50 % ,…
Osebhahiemen Ibukun, A. Francis Obuseh, S. Ehimwenma Omoregie
Leaves of Chrysophyllum albidum and Irvingia gabonensis have been reported to possess saponins, flavonoids, alkaloids, steroids and tannins which have several health benefits. This study investigated the anti-obesity effect of methanol extract of leaves of Ch…
Dalané Bernadette Coulibaly, Mohamed El Béchir Naco, Dougoutigui Tangara, Fatoumata Tata Sow, Fanta Kaba Camara, Hamadoun Abba Toure, Madani Mariko, Blaise Dackouo, Seydou Moussa Coulibaly, Benoit Yaranga Koumare
The quality of agri-food products, in particular those of poultry origin, has now become an imperative. Because of the antibiotics used in poultry production, we are seeing the presence of antibiotic residues in products from poultry farming, especially eggs.…
Teif A. Najm, Marie K. Walsh
The aim of this study was to characterize lipases from two thermophilic bacteria, <i> Geobacillus stearothermophilus </i> (GS) and <i> Anoxybacillus flavithermus </i> (AF) in heat treated cell lysates. The pH optimum, pH stability, temperature stability and s…
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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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