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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…
Bou Ndiaye, Mama Sakho, Nicolas Cyrille Ayessou, Omar Ibn Khatab Cisse, Mady Cisse, Codou Mar Diop
Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder…
Timbilfou Kiendrébéogo, Isidor Z. Ouédraogo, Salimata Pousga, Drissa Barry, Chantal Yvette Kaboré-Zoungrana
The study evaluated the effects of rations incorporating maggot concentrate (CA) as a substitute for fishmeal on growth performance and post-weaning piglet’s production costs. To do this, twenty-four (24) weanlings of large white breed were divided into 3 bat…
Reem Moath Alasmar, Kavitha Varadharajan, Muralitharan Shanmugakonar, Hamda A. Al-Naemi
Microbiome now is considered as an organ within our system to regulate metabolism, cellular immune response and eventually maintain the health. Gut microbiota has been studied extensively in the recent past due to the possibility of high-resolution analysis b…
Chunlei Liu, Yan Yu, Fang Liu, Lixin You
Although a number of bioactive peptides are capable of angiotensin I-converting enzyme (ACE) inhibitory effects, little is known regarding the mechanism of hazelnut peptides using molecular simulation. In the present study, gel filtration chromatography, reve…
Ruth I. Kavaya, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu
Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a fo…
Muthuthanthriege Dilusha Maduranganie Fernando, Achyut Adhikari, Nambukara Helambage Kanishka Sithira Senathilake, Egodage Dilip de Silva, Chandrika Malkanthi Nanayakkara, Ravindra Lakshman Chundananda Wijesundera, Preethi Soysa, Babaranda Gammacharige Don Nissanka Kolitha de Silva
Mushrooms are well-known to possess a continuum of anticancer metabolites that are vital in the development of anticancer adjuvant drug leads based on natural products. Owing to the fact that conventional cancer therapeutic methods were failed to lessen morta…
Karla Fabiola Romo-Zamarrón, Laura Eugenia Pérez-Cabrera, Alberto Tecante
Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients…
M. A. Mgbekem, F. Lukpata, N. Ndukaku, M. Armon, V. K. Uka, G. N. Udosen, Adrew-Bassey Pricilla
The demand for health consciousness to prevent malnutrition, a high risk factor in developing countries especially in the rural areas is increasing. This study was designed to assess the level of knowledge and utilization of mushroom as a food supplement in s…
Eugenia W. Gakuru, Mary N. Omwamba, Ben N. Chikamai, Symon M. Mahungu
Reducing sugar in jam has an effect on the physico-chemical as well as sensory properties of the jam. To compensate for some of the functional properties lost, other co-solutes may be used. Therefore the objective of this study was to use gum Arabic from Acac…
Georgia Hardy, Merran Findlay, Sharon Carey
Background and Objectives: Nutritional issues are prevalent in patients with oesophageal cancer (OC) across all aspects of treatment, including chemoradiotherapy (CRT) and surgery. There are limited studies investigating nutritional issues faced by people und…
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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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