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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…
A. Takada, F. Shimizu, Y. Ishii, M. Ogawa, T. Takao
Objective : Obesity is an important health problem, leading to many metabolic diseases such as type2 diabetes mellitus, cardiovascular diseases, cancer e tc. The re are many diet proposals to combat obesity. Since obesity is relatively rare in Japan, we wante…
Theresa Stella Esperance Fouckou Moko, Jean Augustin Diegane Tine, Maty Diagne Camara, Adama Faye
Introduction: Many health problems in pregnant women result in part from inadequate nutrition. Much progress has been made in improving the nutritional situation in Dakar, but it remains a concern to this day. Promoting dietary diversity is an effective way t…
Elisaveta Sandulachi, Viorica Bulgaru, Aliona Ghendov-Mosanu, Rodica Sturza
Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex techn…
Seid Ali Mahamat, Niang Lahat, Ayessou Nicolas Cyrille, Cisse Mady, Diop Codou Mar
Researches for natural antioxidants that play an important role in the prevention of diseases linked to free radicals ha ve increased in recent years. In this study, antioxidant activity of <i> Bauhinia rufescens </i> Lam which is a medicinal plant was invest…
Paulin Nyadjeu, Doriane Divine Mane Yemdjie, Noël Arlette Tamko Ndjuissi, Ghislain Nguimdop Nguenang, Nesrine Yolande Chamsy Dedou, Minette Eyango Tabi-Tomedi
Nutrition is the main factor determining the potential of farmed fish to exhibit their growth capacity as a function of the protein content and certain additives contained in their diet. Thus, the present study was conducted to assess dietary supplementation…
Anne Matignon, Alberto Tecante
“Pan de Muerto” is a traditional bread type , emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of…
Jacent Kamuntu Asiimwe, Joweria Nambooze, George Wilson Ssonko, James Kakande, Lilian Nyanzi, Peter Kaddu
Introduction : Appropriate feeding and consequently good nutritional status of young children largely depends on their caregivers. Aim : The current study aimed at assessing maternal/caregivers’ current knowledge, attitudes, practices, and beliefs regarding d…
Amany M. Basuny, Shaker M. Arafat, Dalia M. Hikal
Chia seed oil ( <i> Salvia hispanica </i> L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil o…
Nina Laurette Ahouéfa, Ibrahima Cissé, Lêniféré Chantal Soro, Audrey Herbert Yépié, Jean Jacques Diagou, Jean-Baptiste Kouamé Yao, Louise Anin Atchibri
Introduction : The prevalence of Non-communicable diseases (NCDs) has increased so it’s becoming a global public health problem. This problem is also threatening in Sub-Sahara Africa (SSA) country including Ivory Coast. Ivory Coast is a country of 22.6 millio…
Ndiaye Seyni, Gueye Mathieu, Baldé Samba, Ndiaye Bou, Ayessou Nicolas Cyrille
In Africa, traditional vegetable oil extraction often involves the use of plants in the manufacturing process. Quassia undulate oil is thus traditionally prepared. An expedition went to Kédougo (a region in southeastern Senegal involving women of the Bassaris…
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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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