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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…
Ebru Kafkas, Aysegul Burgut, Hatice Ozcan, Akide Ozcan, Mehmet Sutyemez, Salih Kafkas, Nurgül Türemis
As a member of nuts, walnut is consumed from snacks to salads and desserts to entrees and an importantpart of human diet for centuries. Walnut biological and nutritional value is also enhanced by its valuable protein and rich in nutrient composition such as v…
Roberto Russo, Remo Reggiani
Forty seven accessions of camelina ( Camelina sativa L. Crantz) were analyzed for glucosinolates (GSLs) and sinapine in defatted meal. These antinutritional compounds are undesirable in camelina meal for use in animal feeding and therefore we show their varia…
Florence Hubert, Céline Loiseau, Françoise Ergan, Gaëlle Pencréac’h, Laurent Poisson
A high-performance liquid chromatography analysis method with an evaporative light-scattering detector has been developed for the separation and quantitative analysis of free fatty acids in biological matrices. Core-shell reversed-phase high-performance liqui…
Shantrell Willis, Martha Verghese, Meijah McCollum, Kabreshia Cheatom, Zaquavis Willis, Kevon Seay, Rajitha Sunkara, Lloyd Walker
Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant…
Wanessa Karine Da Silva Lima, Ludmilla Santana Soares Barros, Ricardo Mendes Da Silva, Tamiles Barreto De Deus, Adriana Dos Santos Silva, Danuza Das Virgens Lima
Hygiene-sanitary conditions, the presence of Salmonella spp. and indicator microorganisms of chicken cuts sold on the market in the Recôncavo da Bahia area, are analyzed and their co-relationship with conditions of commercialization is verified. Sixty s…
Mohammed Ismail, Erdogan Kucukoner
There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with deferent names from country to another, f…
Tchasso Serge Kenao, Charles Sossa Jerome, Yolaine Glèlè Ahanhanzo, Ghislain Emmanuel Sopoh, Patrick Makoutodé, Victoire Damienne Agueh
Introduction: The aim of the study was to assess the quality of the management of severe acute malnutrition in the Mono Departmental Hospital Center (CHD) in Benin. Methods: This was a cross-sectional and evaluative study which took place from 03 February to…
Angelina Do Carmo Lessa, Lorena Barbosa Fonseca, Luciana Neri Nobre, Ana Marlúcia De Oliveira Assis
Objective: To identify the dietary patterns of children during the first year of life. Methods: This is a longitudinal study of children born between September 2004 and April 2005 residing in Diamantina, MG, Brazil. Data were collected from children who were…
Raphael Lartey Abban, Justice Kwabena Sarfo
Steeping is a simple model of studying the activation and modulation of the physiological pathways involved in seed germination. In this study, steeping of grains of the ‘obatanpa’ maize variety in buffers at different pH was monitored through the measurement…
Charity N. Muchoki, 1 1, Jasper K. Imungi
Vitamin A Deficiency (VAD) is a major concern in the world today and is a risk for children in developing countries. Trends have shown that food based interventions are the preferred long-term solution in controlling VAD as opposed to supplements. The orange-…
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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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