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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…
Nadia A. Abd-El-Aziz
Our study investigated preservation Undulate venus ( <i> Paphia undulate </i> ) by canning via three treatments that are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results reported that edible meat of <i> Pap…
Nkereuwem Sunday Etukudoh, Adetunji Joshua, Olowu Frederick Adeyemi, Joyce Ene Ocheola Oki, Nathan Ukuoghene Ikimi, Zira Sunday Peter, Burba Rimamtsiwe Adi
Human Immunodeficiency Virus (HIV) patients on Antiretroviral Therapy (ART) have shown impressive improvement and death rates have drastically reduced, even though complications still exist. This research carried out a baseline stud y to determine the nutriti…
Manal Khider, Neveen Ahmed, Wedad Azab Metry
In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee - like flavor. Also , this product possesses functional, nutritional and health benef…
Viengsamay Sengchaleun, Daniel Reinharz
One of the determinants of the poor improvement in child nutrition indicators observed in Laos is mothers’ feeding practices. These practices are influenced by many socio-environmental factors and are expected to be targets of public health programs against m…
Nadia A. Abd-El-Aziz, Taha A. El Sesy, Saadia M. Hashem
Our study investigated the effect of utiliz ing chicken wings and dehydrated shellfish to produce chicken nuggets rich in protein, minerals and vitamins. The proximate composition, nutritional value, physical and sensorial properties were evaluated. The diffe…
Marc Adou, Yao Désiré Adjouman, Kouadio Olivier Kouadio, Achille Fabrice Tetchi, N’Guessan Georges Amani
Despite many advantages, the many technologies studied to eliminate astringen cy from cashew apple juice are not all accessible and not adopted by pr ocessors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation…
Cisse Ibrahima, Akoa Essoma Edwige Flore, Anin Atchibri Anin Louise, Oulai Ali
The study’s aim was to assess the consumption influence of beverages from baobab pulp on postprandial blood sugar in C ? te d’Ivoire. Thus, a consumer survey of baobab juice was carried out in the city of Abidjan. Beverages from baobab pulp collected in four…
Julien Adounkpe, Cyriaque Agboton, Waliou Amoussa Hounkpatin, Basile Kounouhewa, Clement Ahouannou, Brice Sinsin
This research was conducted in the framework of the feasibility study related to FOCUSED-Benin project, the 5 th work package of the YES-PV NIG BEN project financed by the German Government through its Ministry of Research and High Education (BMBF). The FOCUS…
Monserrat Méndez-Pérez, Rebeca Monroy-Torres, Silvia Delgado-Sandoval, Karen Medina-Jiménez
Introduction : According to the National Health and Nutrition Survey, the Mexican households in 2018 had food insecurity at 55.5% while in 2012 it was 70%. Food insecurity is a global health problem and now with the COVID-19 pandemic , it has increased. Objec…
Edouard Mbarick Ndiaye, Y. El Idrissi Yousra, Sow Alioune, Nicolas Cyrille Ayessou, Hicham Harhar, Mady Cisse, Mohamed Tabyaoui
The objective of this study was to determine the polyphenol, flavonoid and tannin content and the antioxidant power of methanolic extracts from the different parts of the Senegalese baobab fruit. Phytochemical screening revealed the presence of saponosides, t…
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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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