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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…
Eshak M. El-Hadidy, Omnia G. Refat, Mona S. Halaby, Eman M. Elmetwaly, Aya A. Omar
The present work aims to study the influence of antioxidants activity of lion’s foot ( Alchemilla vulgaris ) leaves at different concentrations to give more protection against chronic liver disease. Results indicated that dried lion’s foot leaves had rich in…
Sati Y. Al-Dalain, Mohamed K. Morsy
Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pullulan and hydrocolloid combinations on rheological properties and quality parameters of wheat-soy balad…
Yasuto Sasaki, Kanae Hyodo, Ayana Hoshino, Eri Kisa, Koichi Matsuda, Yoko Horikawa, John C. Giddings
Flavonoids have been reported to possess strong antioxidant activities that moderate endothelial dysfunction and demonstrate protective effects on cardiovascular disease. Our previous studies confirmed that flavonoids, including hesperidin, naringin and nobil…
Yan Zhang, Xiaohui Yang, Hong Zhang, Li Ma
To more accurately answer the questions “who will feed China?” and “whether Chinese people can feed themselves?”, we proposed a concept of agricultural support capacity, defined as the population that can be fed by energy, protein and fat from food, respectiv…
Dibi Emmanuel Diane, 1 1, Akmel Djédjro Clement, Tano Kablan, Assidjo Nogbou Emmanuel, Akaki David, Didier Monte
Inadequate handling, processing and sales of meat products have resulted in microbial contamination responsible for most infectious human food-borne illness. The study conducted a stochastic assessment of the risk of infection linked to the consumption of bra…
Norsang Gelsor, Liwei Ma, Jie Duan, Tsoja Wangmu, Nuozhen Gelsor
Vitamin D contributes significantly to human bone formation, growth, metabolism and disease prevention. During 2007-2009 and 2012-2013, we measured serum calcidiol (25-hydroxyvitamin D3, 25-(OH)D) in Lhasa, Shigatse, Tingri, Nagqu and other places of Tibet in…
Eun-Mi Cho, H. M. Arif Ullah, Ahmed K. Elfadl, Myung-Jin Chung, Soong-Koo Kim, Yong Deuk Kim, Eun-Joo Lee, Kyu-Shik Jeong
Ascorbic acid (AA) is recognized as a free radical scavenger that protects cells from oxidative stress-induced damage. However, no studies have investigated the role of AA in acute alcoholic liver disease using senescence marker protein-30 (SMP30) knockout (K…
Jinping Zhang, Menghao Du
In this paper, the research status of using Pinus massoniana sawdust for the cultivation of edible fungi was analyzed and discussed. It was found that Pinus massoniana sawdust contained the material base of edible fungi with sufficient cellulose, hemicellulos…
Eshak M. El-Hadidy, Saeed S. Salam
This investigation was carried out to evaluate some different seasoning made of onion, garlic, red chili, oregano, marjoram, basil, rosemary, cumin and black pepper to give light and healthy formulae to add to instant indomie noodle. Antioxidants were assesse…
O. A. Awoyinka, J. O. Awe, O. A. Omosebi, O. Osukoya, F. C. Oladele, B. A. Olofinbiyi, M. F. Asaolu
Lectin purified from wild underutilized local bean— Otili, Feregede, Pakalai was comparatively characterized and further evaluated for interaction with gastrointestinal bacteria— Esherichia coli and Staphylococcus aureus . The purified lectin in all the bean…
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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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