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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…
Sharmistha Singh, Astha Dwivedi, Sandeep Kumar, Poonam Chandra Mittal
Obesity (Ob) is an accepted major risk factor for the metabolic syndrome (MetS), a combination of at least three of five risk factors, which predispose to high oxidative stress (OS), but all obese do not show symptoms of MetS. There is dearth of data comparin…
Nyabuti George, Nawiri Mildred, Nyambaka Hudson
Peri-urban agriculture of food crops is practiced in many slum areas in developing countries. This often uses waste water whose levels of essential and non-essential elements are largely unknown but would be feared to contaminate soils, consequently exposing…
Gina Labellarte, Margaret Maher
Probiotic supplements have shown benefits in increasing frequency and efficiency of bowel movements and some strains have shown to reduce serum glucose levels. Bacillus subtilis is used in the fermentation of some foods for probiotic effects and may be useful…
Miguel Arcanjo Areas, Hellen Dea Barros Maluly, Jean Franciesco Vettorazzi, Everardo Magalhães Carneiro, Felix Guillermo Reyes Reyes
Background and Aims: Some studies have recently indicated that dietary monosodium glutamate (MSG) is linked to obesity and the development of diabetes. Both diseases induce cardiovascular changes, such as increases in blood pressure and arrhythmias, including…
Yueming Li, Jianchun Xu, Zhimei Xu
The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession number: MK811408) to substrate sludge, the b…
Yeon Ho Kim, Ju Young Lim, Ki Sun Yoon
Despite its low water activity (A w ), food poisoning accidents associated with beef jerky consumption and problems due to mold growth have been reported. The objects of this study were to investigate the effect of yuza powder and the mixture of sodium lactat…
Akikazu Takada, Fumiko Shimizu, Shinji Koba
Background: Trans fatty acids are considered to impair health and some ω fatty acids are protective against atherosclerosis and diabetes mellitus. Trans fatty acids are said to be formed by the partial hydrogenation of vegetable oils. Some amounts are produce…
Eloi Salmwendé Tiendrebeogo, Guy Christian Tubreoumya, A. O. Dissa, A. Compaoré, Jean Koulidiati, F. Cherblanc, J.-C. Bénet, I. Youm
Hydric properties evolution during drying differs from one product to another and has been the subject of various studies due to its crucial importance in modeling the drying process. The variation of these parameters in the solid matrix and in time during th…
Ateteallah Hassan Ateteallah, Amna Abul-Kasem Abbas Osman
Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity), total volatile free fatty acids, microbi…
Gerald Patrick Dillon, Alexandros Yiannikouris, Walter Brandl, Cathy Cardinall, Wendy Yuan, Colm Anthony Moran
The consumption of long chain polyunsaturated fatty acids (LC-PUFA) is associated with several human health benefits. Most notable of these LC-PUFA is docosahexaenoic acid (DHA C 22:6 ) whose inclusion is considered essential for optimum human health. Biofort…
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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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