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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…
Manal Raden Al Mutiri, Noorah Saleh Al-Sowayan
Organic food offers immense benefits to consumers as it contains a higher content of nutrients and antioxidants. The benefits of organic food over conventional products have been demonstrated by in-vitro experiments, whereby statistical analysis has shown tha…
Jian Jiang, Ning Li, Wenjun Wang, Ruining Xie, Yi Qiao, Feng Wang, Chunzhi Zhang
A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitrate content in the fermentation process of…
Ichrak Charfi, Cyrine Moussi, Hanene Ghazghazi, Afwa Gorrab, Riadh Louhichi, Salwa Bornaz
The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then…
Oluwakemi Florence Ojo, Gbolabo Abidemi Ogunwande, Olusola Olajumoke Adesanwo, Francis Tope Olatoberu
The effect of effluents from biodigestion of pre-treated rice bran in combination with two types of animal manure on dry matter yield of Amarathus viridis was investigated using two pre-treatment methods: Soaking in ordinary distilled water and boiled in dist…
Liliana Popescu, Viorica Bulgaru, Rodica Siminiuc
Lactose intolerance is becoming a health state that requires the restriction of dairy products in the diet of people suffering from this condition. But milk and dairy products, due to a well-balanced composition in the main macro and micronutrients, cannot be…
Rodica Siminiuc, Lidia Coșciug
Cereals are the basic element in ensuring the food security of the population through the significant intake of carbohydrates, proteins, dietary fiber, vitamins and minerals. The processing of cereals leads to changes in their nutritional quality, which could…
Zhu Wang, Jun Wang, Weisheng Xu, Jing Xu, Xiuwei Li, Jia Zhao, Guodong Wang, Xiaoguang Yang
Introduction : Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodin…
Douglas W. Olson, Charles Boeneke, Kayanush J. Aryana
T he effects of varying the ratio of ice cream mix to whole milk yogurt on the characteristics of the mixes and the resulting frozen products including their ice cream and frozen yogurt controls were investigated. Ratios of ice cream mix to yogurt included 10…
Judith N. Semporé, Laurencia T. Songré-Ouattara, Windpouiré Vianney Tarpaga, Fabrice Bationo, Mamoudou H. Dicko
Cashew cultivation is growing in Burkina Faso, but nut production remains low. Identification of high-performance plant material with known varietal characteristics is essential for breeding. This study consisted of physical- chemica l and nutritional charact…
Ruslan Tarna, Elvira Vrabie, Irina Paladii, Rodica Sturza
Yeasts resulting from the brewing process (RBY) are a valuable by-product, with an important content of minerals, vitamins and, especially, proteins. The purpose of the research was the electroactivation of RBY and the simultaneous obtaining of two products —…
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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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