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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…
Satoru Sakuma, Maki Sumida, Asami Sakabe, Ayaka Nakamura, Chisato Noda, Kaho Tsujimoto, Maimi Kobayashi, Tomohiko Sano, Yohko Fujimoto, Tetsuya Kohda
Although clozapine (CZP), which is used for schizophrenia treatment, causes weight gain, the mechanism remains unclear. We recently reported that the naturally occurring compound curcumin (CUR) suppresses adipogenesis in 3T3-L1 cells. The aims of the present…
Magomed Dibirasulaev, Georgy Belozerov, Leonid Arkhipov, Lidia Stoyanova
At present, there is no method for identifying meat frozen in a thermal state acceptable for production control. The role of free nucleotides in the processes of refrigeration and storage of meat, affecting the structural and mechanical properties of muscle t…
Dovel B. Ernesto, Dovel B. Ernesto, Mary Omwamba, Mary Omwamba, Abdul K. Faraj, Abdul K. Faraj, Symon M. Mahungu, Symon M. Mahungu
Mangoes (Mangifera indica) and bananas (Musa acuminata) are climacteric fruits with a high potential for export due to their exotic aroma and sweet taste. This study aimed to characterize the physical and chemical parameters of Keitt mangoes and Cavendish ban…
D. J. Nithya, S. Raju, Aliza Pradhan
Seasonality is recognised as a constraint to agricultural production and food and nutrition security of rural households. It alters the energy intake from different groups of foods based on the availability. These variations in energy intake affect the nutrit…
Ronielli Cardoso Reis, Eliseth de Souza Viana, Siomara Costa Santana da Silva, Maria Eugênia de Oliveira Mamede, Ídila Maria da Silva Araújo
Fruit dehydration is a way of supplying the population with healthy and nutritious foods. The shelf life of dried fruit can be defined by the evaluation of changes occurred in chemical characteristics during storage. This study aims to evaluate the sensory qu…
Lesley Jo Weaver, Connor B. Fasel
Background: The association between food insecurity (FI) and obesity is now so well documented that scholars have dubbed it the “‘new’ food insecurity” and cited it as a leading cause of increased chronic disease (CD) risk. Here, the chain of causality is ass…
Wilfried Dimpfel, Julia Wiebe, Nigel Gericke, Leonie Schombert
Zynamite ® , a special extract from Mangifera indica, exerted stimulatory properties on the central nervous system during a pilot study. The question arose if Zynamite ® would have a similar action on the central nervous system as caffeine. Two well…
Surajudeen Olanrewaju Obayopo, Oluwasanmi Iyiola Alonge
The study investigates drying characteristics of common species of fish in the tropics, catfish (Clarias gariepinus) and tilapia fish (Oreochromis niloticus) using a direct solar dryer. The drying process was carried out during the dry and wet season under na…
Oumar Ibn Khatab Cisse, Nicolas Cyrille Ayessou, Papa Guedel Faye, Mady Cisse, Aida Coly Camara, Aba Bodian, Cheikh Ndiaye, Mama Sakho, Codou Mar Diop
Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally…
Zhengkai Xue, Wenwu Zheng
Hexanoic acid (HX) is a crucial flavor compound and precursor of ethyl caproate (EA), which determines the quality of Chinese Luzhou-flavor liquor (CLFL). The isolation, purification, identification, and optimization of fermentation conditions of HX-producing…
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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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