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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…
Welbert A. Ronquillo, Marites Gatchalian-Yee, Lotis E. Mopera, Aimee Sheree A. Barrion
The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dietary fiber…
Isabelle Kasongo Omba, Criss Koba Mjumbe, Guyslain Mashini Ngongo, Oscar Luboya Numbi
The consumption of juice has increased sharply in recent years in Lubumbashi. The objective of this study was to determine the standards applicable to the types of juice for domestic consumption in Lubumbashi. A descriptive cross-sectional study on quality co…
Tawakalit Tope Asiyanbi-Hammed, Senay Simsek
Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla quality. Tortillas made from yam (<i> Dio…
Akshaya Ravindran, Maya Raman, Ninisha Babu, Ammu Dinakaran, T. V. Sankar, T. K. Srinivasa Gopal
Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates…
Naglaa Abd Fattah Abd el Halim Hassan
Medicinal plants ha ve been used in the treatment of some diseases like diabetes. One of them is doum fruit extract. The study was conducted to evaluate effect of doum fruit extract on some biochemical parameters, including enzyme activities and histopatholog…
Afroza Sharmin, Niaz Mahmud, Md. Jannatul Ferdaus, M. N. A. Siddiqui, Md. Sidur Rahman, Mahbubur Alam Dewan, Tanvir Ahmad
Since infant and young child feeding practices play an important role in ameliorating childhood nutrition, an exploratory and descriptive study has thus been conducted employing a previously developed questionnaire at Ad-din shisu Hospital, Jashore, Banglades…
Francesca Garofalo, Anna Cutarelli, Rita Nappi, Assunta De Lella, Marcella Palomba, Salvatore Capo, Angela Michela Immacolata Montone, Loredana Biondi, Federica Corrado
Food safety is a fundamental requirement in mass catering, as large numbers of meals are served each day to potentially vulnerable consumers, such as children. Food Business Operators implement plans for the microbiological monitoring of the meals prepared an…
Hiroi Tomioka, Junichi Masuda, Akikazu Takada, Akira Iwanami
Background : No research has been done for the determination of plasma levels of tryptophan metabolites in patients of monopolar and bipolar depression. Methods : Ultra high-speed liquid chromatography/mass spectrometry has been used for the simultaneous dete…
Nagwa Hussein Ismail Abou-Soliman, Sameh Awad, Mahmoud Ibrahim El-Sayed
This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min…
Ndiaye Ndeye Adiara, Bassama Joseph, Dieng Modou, N. C. Toure/kane, Montet Didier
The <i> Adansonia digitate</i> L . known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed; it is used as raw material in small and medium enterprises (SM…
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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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