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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…
Howida M. Hassan, Salaheldeen Y. Mohammed, Sheikheldin M. Elamin, Eman E. Alraih
Fish livers a good source of long-chain polyunsaturated fatty acids and omega 3, are usually discarded as a waste when fish are processed for human consumption in Sudan. Highly fresh Triaenodon obesus and Hipposcarus harid fish were purchased from Port Sudan…
M. K. Idowu, D. J. Oyedele, O. K. Adekunle
Solanum macrocarpon and Solanum scabrum are good sources of vitamin, minerals, protein, anti-oxidants and fiber in southwest Nigeria. The study examined the effects of nitrogen fertilizer application on yields and nitrogen use efficiencies of Solanum macrocar…
Abdulahi Haji Abas, Ahmed Tahir Ahmed, Abdifatah Elmi Farah, Girma Taddese Wedajo
Maternal and child nutrition is critical for child health and survival. Appropriate feeding practices are of fundamental importance for health, nutrition, survival and development of infants and children. In pastoral areas of Ethiopia, barriers related to cul…
Md. Golam Rasul, Chunhong Yuan, A. K. M. Azad Shah
Food safety along with nutrition is an important issue in the present word. Only nutritionally safe food can ensure a healthy balanced diet to consumers. Dried fish is a popular processed fishery product not only in our country, but also in many countries of…
Astha Dwivedi, Sandeep Kumar, Sharmistha Singh, Poonam Chandra Mittal
Aims: Obesity is the major contributor of the metabolic syndrome (MetS), but a unique phenotype of obesity known as metabolically healthy obese (MHO) shows healthier metabolic profile ; however understanding of their biochemical correlates is poorly understoo…
Yakindra Prasad Timilsena, Md. Amdadul Haque, Benu Adhikari
Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incor poration of additional functional and nutritional components and site-specific release of encapsulated in…
Sulaiman Aljaloud, Heather L. Colleran, Salam A. Ibrahim
The date palm ( Phoenix dactylifera L.) is one of the oldest primary staple crops in Southwest Asia and North Africa. Date palms are also grown in Australia, Mexico, South America, Southern Africa, and the United States, especially in Southern California, Ari…
Behannis Mena, Kayanush Aryana
Lactose, the sugar naturally present in milk, provides energy to lactic acid bacteria used in fermented dairy foods. Increasing concentrations of lactose may improve survivability of lactic acid bacteria in the dairy foods and in human gut enhancing their pro…
Manuela Tobil, Courage Y. Deh, Jacob K. Agbenorhevi, Gilbert O. Sampson, Fidelis M. Kpodo
The objective of this work was to investigate the effect of okra pectin from two genotypes ( <i> asha </i> and <i> agbagoma </i> ) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentration s (w/w pectin to milk powder ratios)…
Hiroi Tomioka, Junichi Masuda, Akikazu Takada, Akira Iwanami
Background: It is not well analyzed whether there are differences in plasma levels of tryptophan (TRP) metabolites between healthy control people (HC) and patients of major monopolar depression (MMD). Methods: Ultra high-speed liquid chromatography/mass spect…
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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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