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Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
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…
Hanling Liang, Shiyu Gao, Jingxuan Ma, Tian Zhang, Tianyu Wang, Shuang Zhang, Zhaoxia Wu
Research on the effect of the nitrogen application rate on the balance of the nitrogen utilization, yield and quality of rice is common in South China but is relatively lacking in Northeast China, especially in the Liaohe Delta. In this study, Yanfeng 47 rice…
Grosu Carolina, Siminiuc Rodica, Dinu Turcanu, Covaliov Eugenia, Gutium Olga
Walnut meal is a nutrient-rich product and has a high nutritional value. Walnut meal is a product that can be used in food technology, in order to improve the nutritional quality, expand the range of confectionery products, and replace s the walnut kernel. Du…
D. Muriel J. Okoma, K. Jean Louis Konan, Rebecca R. Assa
In order to revalorize the nucicultural sector in Ivory Coast, initiatives have been taken to diversify the uses of coconut through the production of sugar from its inflorescences. Four water-soluble vitamins have been determined in the crystalline sugar of c…
Stephen Odera, Olivier Basole Kashongwe, Patrick Muliro Simiyu, Bockline Omedo Bebe
This research paper addresses the hypothesis that adding yeast cultures (Saccharomyces cerevisiae) to urea-treated cereal crop residues could improve milk composition to the level of milk produced on pastures for the manufacture of Mozzarella cheese. In three…
Mabel Kyei Kwofie, Mabel Abrafi Sarpong, Florence Anima, Nafisatu Bukari, Oluwaseyi Adeboye
Plantain ( <i> Musa spp </i> .) constitute s an essential food crop in both tropical and subtropical areas. The staple’s nutritional value and provitamin A carotenoid potential has attracted more interest and usage. Plantain ( <i> Musa spp </i> .) optimizatio…
Saad A. Mahgoub, Amera T. Mohammed, El-A. Mobarak
The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and…
Mohammad Tanzilur Rahman, Md. Abu Zubair, Kamrunnahar Shima, Manasvi Prasad Chakma
In this research, we improve the quality parameter of prepared yogurt using different levels (5%, 10%, and 15%) of strawberry juice. We investigated different organoleptic, chemical and microbiological quality characteristics. We found that plain yogurt is cl…
Soo-Nyun Choi, H. M. Arif Ullah, Il-Hwa Hong, Jin-Kyu Park, SunYoung Park, Myung-Jin Chung, Ji-Yoon Son, Hyun-Ho Yun, Jae-Hyuk Yim, Seung-Jun Jung, Hae-Young Chung, Kyu-Shik Jeong
<i> S </i> -allyl-L-cysteine (SAC) is an organosulfur compound derived from aged garlic extract ( AGE ). Studies have reported that AGE possesses bioprotective capacity, including antidiabetic, antimicrobial, antioxidant, and antitumor effects. The present st…
Elinete Eliete de Lima, Luiza S. E. P. W. Castro, Valdelúcia Maria A. de S. Grinevicius, Josiane Hilbig, Nádia S. R. S. Mota, Rodrigo C. Zeferino, Roberta C. da Silva, Iván Jachmanián, Edson Luiz da Silva, Rozangela C. Pedrosa, Jane Mara Block, 1 1
The aim of this study was to investigate the effects of different modified fats on the body weight, biochemical profile, and biomarkers of hepatic oxidative status in Balb- <i> c </i> mice. The animals were divided into four groups and fed for 75 days with a…
Rodica Siminiuc, Dinu Țurcanu, 1 1
As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consumption: celiac disease, gluten allergy glu…
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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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