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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…
Swati Sood, Chhaya Sharma
The food packaging industry generally uses papers and paperboards (PPBs) especially for disposable products. According to the Framework Regulation (EC) No. 1935/2004 of the European Union, no transfer of contamination should occur from food packaging material…
Wildan Suhartini, Fang Yang, Wenshui Xia
Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indo…
Yurie Hara, Nakamichi Watanabe
Citric acid is known to alleviate physical fatigue and improve athletic performance; however, the underlying mechanism is unknown. Therefore, we aimed to investigate the effect of citric acid administration on the expression of key glycolysis-related genes in…
Toratane Munegumi, Akito Goto, Yoshihide Nakamura
Microwave-assisted heating has been recently used for extracting nutrient components from food materials. The technique sometimes invokes reactions from nutrient compounds during microwave-irradiation because it activates water molecules to reach a high tempe…
Adolf Kofi Awua, Rose Boatin, Theodosia Adom, Edward Christian Brown-Appiah, Akusika M. Diaba, Dominic Datohe, David Kwaku Bansa
Background: The amounts of micronutrients in the diets of infants, and the factors that influence them needs to be monitored at the population level in order to avert detrimental developmental defects that impose lifetime-limitations on an infant’s regulatory…
Chinedu Adive Akwuobu, Williams Senen Antiev, Raphael Agbo-Peters Ofukwu
This mycological study was embarked upon to provide more detailed reports on the presence and different types of fungal agents associated with the contamination of smoke-dried fish sold in open markets in Makurdi, Benue State. A total of 100 randomly selected…
Aïssatou Alioune Gaye, Oumar Ibn Khatab Cisse, Bou Ndiaye, Nicolas Cyrille Ayessou, Mady Cisse, Codou Mar Diop
The aqueous extracts of different parts (old leaves (OL), young leaves (YL), peels (PE) and delipidated seed residues (DS)) of three varieties of papaya are studied. Extraction conditions are optimized: an extraction time of 20 minutes, a temperature of 70 °…
Nigel Chimbetete, Martha Verghese, Rajitha Sunkara, Lloyd T. Walker
Cinnamon, cardamom and cloves have been widely used for medicinal purposes as well as essential cooking ingredients for flavor. The objective of the research was to investigate the antioxidant content, antioxidant capacity, and inhibition of lipid and carbohy…
Seid Sani, Biruk Kemaw
This study analyzed rural households’ food security and its determinants in western Ethiopia. The study used a primary data collected from 276 randomly selected households using interview schedule. In addition, focus group discussion (FGD) and key informants…
Zhaoxing Pan, Tyson Marden, Archana Mande, Janine Higgins
Traditional methods of self-reported food intake are characterized by limitations such as underreporting, high participant burden, and high cost. With the development of automated devices to capture food images and monitor food intake, an accurate and efficie…
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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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