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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…
Ali Madi Almajwal
Background: The lifestyle modification remains the fundamental approach for the obesity treatment. The aim of this study is to demonstrate the effect of the multimodal lifestyle intervention on the estimated visceral fat area versus changes in musculoskeletal…
Oumar Ibn Khatab Cisse, Bou Ndiaye, Papa Guedel Faye, Nicolas Cyrille Ayessou, Mathieu Gueye, Mady Cisse, Codou Mar Diop
Mead is a beverage obtained by alcoholic fermentation of honey, with an ethanol content of 8% to 18% by volume. In Africa, mead manufacturing methods rely on heating honey and adding extracts of fruits, herbs or spices. “Bessoudioury” mead is then prepared ac…
Chloe N. Stokes, Joseph P. Kerry, Maurice G. O’Sullivan
The aim of this study was to evaluate the descriptive sensory attributes of coffee presented to trained assessors in four different ways (black unsweetened, black sweetened, white unsweetened and white sweetened), and also to obtain information on untrained a…
Mônica de Souza Lima Sant’Anna, Vivian Carolina Rodrigues, Tatiane Ferreira Araújo, Tânia Toledo de Oliveira, Maria do Carmo Gouveia Pelúzio, Célia Lúcia de Luces Fortes Ferreira
This study investigated the use of a product based on yacon (PBY) in microbiological, physical-chemical and intestinal characteristics of Wistar rats artificially constipated with Loperamide ® . Thirty-two rats were divided into four groups: Control (C),…
Paul Dawson, Hayley Thorson, Kelly Hooton, Justin Runey, David Hughes, Sally Foster, Melissa Roskosky, Sutton Fain-Swartz, Danielle Lynn, Inyee Han
Bacterial transfer is a concern when sharing food and drink, so to address this concern, this study examined the bacterial transfer onto and into plastic drinking cups. Two experiments were performed to: 1) test bacterial transfer to the rim of a plastic drin…
Shin Nakamura, Fusako Mitsunaga
Para-probiotics are ghost probiotics and consist of non-viable microbial cells. Here, a genus of acetic acid bacteria (AAB) was lyophilized to produce a para-probiotic preparation of non-viable (NV) AAB. The NV-AAB orally administered for 49 days ameliorated…
Thais Lopes Lima, Maria Aparecida Nicoletti, Camila Munhoz, Gabriel Ramos De Abreu, Julia Zaccarelli Magalhães, Esther Lopes Ricci Ricci, Paula A. Faria Waziry, Júlia Nathalia Alves da Costa, Ana Carolina Nascimento Antônio, André Rinaldi Fukushima
Introduction: Paraquat (1,1’-dimethyl-4,4’-bipyridine-dichloride) is a herbicide used to combat weeds and improve crop productivity. Its acute toxicity can cause fatal poisoning in humans and animals and several studies have shown a strong correlation between…
Hala Hazam Al Otaibi
Background: Despite the dietary guidelines for healthy eating (HE) and daily recommended food servings to promote healthy dietary patterns among the population in Saudi Arabia, the incidence of unhealthy eating has increased. Methods: We used the Theory of Pl…
Seung-Min Lee, Ashwini Wagh, Guneev Sandhu, Marie K. Walsh
Sugar fatty acid esters (SFAE) are a class of synthetic emulsifiers used in the food, pharmaceutical, and personal care industries. The influence of the fatty acid chain length on the emulsification properties of lactose fatty acid esters (LFAE) including lac…
Maki Kobayashi, Tomoyo Shima, Mitsuru Fukuda
Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by Lactobacillus delbrueckii subsp. delbrueck…
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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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