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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…
Elisaveta Sandulachi, Daniela Cojocari, Greta Balan, Liliana Popescu, Aliona Ghendov-Moșanu, Rodica Sturza
The purpose of this study was to first evaluate the antimicrobial effects of powder and extracts of berries (rose-hip, aronia, sea buckthorn and hawthorn) on the development of antibiotic-resistant L . monocitogenes . Listeria monocytogenes is considered one…
Noël Tenyang, Goldefroy Tabanty Zambou, Roger Ponka, Hilaire Macaire Womeni
Fishes are suitable for sun drying and smoking. But their high contains of unsaturated fatty acids mak e them very prone to lipid oxidation. However, some plants are rich in natural antioxidants and have been shown to be potent inhibitors of lipid oxidation d…
Núñez-Rivas Hilda, Holst-Schumacher Ileana, Campos-Saborío Natalia
Introduction: The consumption of energy drinks and its mix with alcohol has been associated with negative and violent behaviors in youngsters. Objective: To determine the risk-taking behaviors associated with the consumption of energy drinks mixed with alcoho…
Safae Tankiouine, Hafida Zahir, Mourad El Goulli, Kaoutar El Fazazi, Abdelwahid Assaidi, Taoufik Hakim, Mostafa El Louali, Hassan Latrache
The biofilm formation on equipment surfaces in dairy manufacturing is a major concern for industry and consumers alike, which may affect the safety and quality of dairy products. In order to identify the bio-contamination risk of materials commonly used in da…
Wafula Nobert Wanjala, Omwamba Mary, M. Mahungu Symon
Raw material composition, loading rate and moisture level in extrusion processing have a direct bearing on physical properties of the product besides other extruder operational parameters. These properties greatly influence the consumer appeal, package design…
Wafula Nobert Wanjala, Omwamba Mary, Mahungu Symon
Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in…
Gouollaly Tsiba, Josiane Enzonga Yoca, Mboungou-Bouesse Blondy, Andzi-Barhe Thimoleon, et Pascal Ongoka
The objective of this study was to analyze ten (10) species of edible vegetables and nine (9) fruit commonly found in Congo (Brazzaville) in order to determine their total polyphenol content (TPC) and total flavonoid content (TFC), and their antiradical activ…
Rehab Mohamed Ibrahim, Faten Farouk Abdel-Salam, Elsayed Farahat
T he aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drin ks, and some confectionery products. The raw and heated (at 110 °C and 130 ° C/20 min) carob powder…
Djirabaye Nadjiam, Nicolas Cyrille Ayessou, Aliou Guissé, 1 1
In Chad, despite the multiple culinary uses of cassava leaves and tubers, their nutritional values are untapped. In this study, the physicochemical compositions and structure of nine cultivars were assessed. The proteins were obtained by Kjeldahl’s method. To…
Aimée W. D. B. Guissou, Charles Parkouda, Coulibaly K. Anaïs, Traoré Korotimi, Edwige Bahanla Oboulbiga, Aly Savadogo
This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of Senegalia macrostachya and Parkia biglobosa seeds . For condiments production, the raw seeds were cleaned, cooked, drained , washed, cooked, drained an…
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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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