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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…
Wanessa Karine da Silva Lima, Ludmilla Santana Soares Barros, Ricardo Mendes da Silva, Tamiles Barreto de Deus, Danuza das Virgens Lima, Adriana dos Santos Silva
High nutritional content coupled with low cost and ease of purchase justifies the frequent use of chicken eggs. Even with technological innovations in the production, storage, and distribution of eggs, food poisoning continues to occur. Therefore, in the pres…
Sean Liu, Diejun Chen, Jingyuan Xu
Many edible legumes contain high amounts of proteins, fibers, minerals and vitamins. Their essential amino acid composition and concentration complements the amino acids in wheat and other cereals. In addition, breads fortified with protein rich legumes make…
Jiale Zhuang, Junhui Gao
This thesis research on nutritious balance of specific examples in Chinese recipes applying diversity indices and cluster analysis. Initially, based on data of the nutritional ingredients of food, such as proteins, fat and vitamins, we categorize 1200 kinds o…
Cassie Anderson, Senay Simsek
Arabinoxylan gels are commonly characterized to determine the feasibility of utilizing them in numerous applications such as drug delivery systems. The general characteristics of numerous types of arabinoxylan gels as well as their susceptibility to degradati…
Maria Raquel Manhani, Maria Aparecida Nicoletti, Andrea Carla Da Silva Barretto, Graciele Riveres De Jesus, Camila Camila Munhoz, Gabriel Ramos De Abreu, Julia Zaccarelli-Magalhães, André Rinaldi Fukushima
The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically s…
F. Shimizu, Y. Ishii, M. Ogawa, T. Takao, S. Koba, A. Takada
Background: Trans fatty acids are said to be formed by the partial hydrogenation of vegetable oils. Some amounts are produced in digestive organs of ruminants and present in dairy products or meat. In Japan, use of trans fatty acids in the foods is prohibited…
Irena M. Zdziarski, Judy A. Carman, John W. Edwards
Genetic modification (GM) represents new opportunities for enhanced crop features such as improved insect resistance and herbicide tolerance. The technology allows for cross-species alterations, therefore potentially allowing a vast array of novel traits. Man…
Dina Fernández-Raudales, Mike Yor-Aguilar, Jose Andino-Segura, Adriana Hernández, Russ Egbert, Julio R. López-Cintrón
Plant based proteins and fibers are attractive ingredients for weight management-dietary preventive strategies due to their positive satiety enhancement effects. The objective of this study was to evaluate the effect of beverages high in plant-protein and sol…
Francisca Adilfa de Oliveira Garcia, Violet G. Yuen, Helioswilton Sales de Campos, Eveline Turatti, Glauce Socorro de Barros Viana, Carlo José Freire Oliveira, John H. McNeill
Spirulina platensis (SPI) is a microalga with a high content of functional compounds, such as phenolics, phycocyanins and polysaccharides that has been shown to have antioxidant, anti-inflammatory, hypoglycemic, neuro-protective and immunomodulatory effects.…
Vicenta Garcia-Campayo, Sonia Han, Ronny Vercauteren, Anne Franck
This study focuses on the development of an in vitro digestion model simulating oral, gastric and small intestinal fluids, applicable to the digestion of all three macronutrients, carbohydrates, proteins and lipids. To that aim, the effect of integrating inte…
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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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