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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…
Niaz Mahmud, Shovon Al-Fuad, Shahriar Islam Satya, Abdullah Al Mamun, Suzon Ahmed, Adnan Karim, Monirul Islam, Jannatul Ferdaus, Shofiqul Islam, Nazmus Sakib, Jui Yeasmin, 1 1
In Bangladesh, Fish is a major source of daily protein intake of millions of people but most of the fishes are consumed here as fresh fish which is highly susceptible to damage during transportation and marketing. Therefore, an innovative approach was underta…
Massogbè Diabate, Daouda Nimaga, Charlemagne Nindjin, Virgile Ahyi, Joseph Dossou, N’Guessan Geoges Amani
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba” , a street food largely consumed in Côte d’Ivoire. For this…
Bhoite Rachana, Parthasarthy Vijayalakshmi, Raman Jeevan Ganesh, Viswanathan Gopinath, Karthikeyan Parkavi, Vasudevan Kavitha, Nagamuthu Gayathri, Rajagopal Gayathri, Shanmugam Shobana, Ranjit Mohan Anjana, Ranjit Unnikrishnan, Vasudevan Sudha, Mehta Suyog, Archana Toppo Panda, Acharya Shivani, Viswanathan Mohan
Background: Diet plays a vital role in managing diabetes. Foods with a low glycemic index provide lower postprandial glucose spikes and induce satiety. The objective of this study was to assess the Glycemic index (GI) without milk and Glycemic response (GR) w…
Kang Wu, Jinghui Xie, Qianqian Wang, Meijing Ling, Jianzhong Wu
The aim of the present study is to investigate the effects of <i> Monascus </i> fermentation on the aroma pattern of semi-dried grass carp. Semi-dried fish was fermented using <i> Monascus purpureus </i> GDMCC3.439. The volatile flavor substances present in f…
Sashi Bhusan Ojha, Shaktirekha Roy, Soumya Das, Gunanidhi Dhangadamajhi
Background: In many coconut industries, the outer layer of thin brown skin of coconut kernel known as testa is peeled out as a byproduct. Despite the testa is rich in fat and plenty of polyphenolic compounds, it has been underutilized either as animal feed, s…
Iraz Haspolat Kaya
The group of child consumers differs significantly from other consumer groups due to the effects of individuals other than themselves on their preferences as well as motivation factors of consumers’ food choices. In recent years, the effect of the relationshi…
Mala Khan, Md. Moniruzzaman, Mamudul Hasan Razu
A sensitive, precise, accurate and simple in house validated Liquid Chromatography and Tandem mass spectrometric (LC-MS/MS) analytical method was developed for the quantification of acrylamide in potato chips, a probable carcinogenic and neurotoxic compound i…
Yoichi Sato, Satomi Takagi, Eri Inomata, Yukio Agatsuma, 1 1
Background and Aims: <i> Mesocentrotus nudus </i> is commercially harvested from shallow rocky bottoms in northern Japan. The gonads are targeted as an edible product. The objective of this study was to identify odor-active volatile organic compounds (VOCs) f…
Nacer Bellaloui, Rickie B. Turley, Salliana R. Stetina, William T. Molin
Information about the effects of phenotype traits on cottonseed protein, oil, and nutrients is scarce. The objective of this research was to investigate the effects of leaf color trait on seed nutrition in near-isogenic <i> Gossypium hirsutum </i> cotton expr…
Oscar R. Herrera, Lisa A. Caviness, Richard A. Helms
With the advent of new, particularly mixed-oil lipid emulsions approved by the United States Food & Drug Administration (FDA), clinicians have more options when choosing one as part of the parenteral nutrition support of patients. Lipid products long-standing…
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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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At least two independent reviewers evaluate the manuscript under single-blind review. Where revisions are required, authors respond point by point.
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Manuscripts must be original and not under consideration elsewhere. Submit in Microsoft Word or LaTeX with figures at 300 dpi minimum. Structure research articles as Abstract, Introduction, Methods, Results, Discussion, and References.
Use the journal's numbered (Vancouver) reference style. Cite sources consecutively in the order they appear, and ensure every reference is complete and retrievable.
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