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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…
Colm A. Moran, Jason D. Keegan, Kirsi Vienola, Juha Apajalahti
The omega-3 fatty acid (n-3 FA) content of broiler tissues can be increased through dietary supplementation of hens with n-3 FA-rich microalgae. The aim of this study was to evaluate the effect of three different dietary inclusion levels of a docosahexaenoic…
Daiane Einhardt Blank, Danize Justen, Sara Fraga, Carlos Roberto Peixoto, Neusa Fernandes de Moura
Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as “ caferana ” in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of…
Iria Pedroso da Cunha, Denise Wibelinger de Melo, Silvani Verruck, Bruna Marchesan Maran, Elane Schwinden Prudencio, Edna Regina Amante
Food by-products containing bioactive substances, such as phenolic compounds, have garnered attention due to the possibility to increase the value of what would otherwise be considered residue. The present work sought to evaluate the extraction of phenolic co…
Nacer Bellaloui, Hamed K. Abbas, M. Wayne Ebelhar, Alemu Mengistu, Michael J. Mulvaney, Cesare Accinelli, W. Thomas Shier
Information on the effect of nitrogen fertilizer rates and environment on sesame seed composition and nutrition is scarce. The objective of this research was to investigate the effects of nitrogen fertilizer application rates on sesame seed yield, protein, oi…
Médoune Gaye Sarr, Nafissatou Diop Ndiaye, Nicolas Cyrille Ayessou, Papa Guedel Faye, Mady Cisse, Mama Sakho, Codou Mar Diop
Native of West Africa, Saba senegalensis belongs to the family of Apocynaceae, and is a wild plant that is mainly exploited in the diet. It grows mainly along riverbanks, in wooded savannah areas in humid areas, in gallery forests and in rocky ravines and hil…
Maurice G. O’Sullivan, Malco C. Cruz-Romero, Joseph P. Kerry
Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, c…
Abdulkareem A. Kareem, Khalidah A. Shakir, Marie K. Walsh
Three different proteolytic enzymes (pepsin, trypsin and papain) were used to prepare okra seed protein concentrate and okra seed protein isolate hydrolysates. The hydrolysates were assayed for antioxidant properties using radical scavenging, reducing power a…
Adriana Maite Fernández-Fernández, Eliane Dumay, Tomás López-Pedemonte, Alejandra Medrano-Fernandez
α -lactalbumin ( α -LA) might increase its antioxidant potential after hydrolysis. In particular, low molecular weight (LMW) peptides showed greater antioxidant capacity. Different hydrolysis conditions with Alcalase enzyme were optimized with a composite cen…
Hannah Han, Shusheng Wang, Milan Rakita, Yanting Wang, Qingyou Han, Qin Xu
Walnuts are one of nature’s more waste-heavy products. 67% of the nut is shell and husk, low value by-products that are rich in phenolic compounds. The phenolic compounds extracted from walnut shells are potentially good natural sources of antioxidants for th…
Jiale Zhuang, Junhui Gao
Based on the previously published research on the nutritional balance of single recipes based on the fragrance index, this paper proposes a simple diet nutrition balance calculation method based on overlap rate. We calculated and compared the combination of a…
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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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