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Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
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…
S. A. Salem, Fardous M., Meead G. H. El-Rashody, 1 1
The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5 % & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties duri…
Mohamed G. E. Gadallah
Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flo…
Martin Campos-Vallejo, Byron Puga-Torres, Luis Núñez-Naranjo, David De la Torre-Duque, Samantha Morales-Arciniega, Enrique Vayas
Milk production in Ecuador has enormous economic importance and large-, medium- and small-scale producers all participate in the market. There are multiple climatic regions, and dairy production is present in every one of them. High ambient temperatures in th…
Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes
At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also <i> L. helveticus </i> (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release…
Heba Althubaiti, Madeline Coleman
Background: There is conflicting information about whether Scottish children follow the UK government recommendation of consuming 5 portions of fruit and vegetable (F & V) a day, or whether increased intake of F & V promotes improved health. Objective: This s…
Marzieh Minaei, Simin Fazelipour, Zahra Tootian, Mina Minaei
The high rate of cardiovascular disease is due to excessive intake of animal protein. The aim of this study was to investigate the effects of the replacement of the soybean as a cost effective protein on the blood parameters. 110 immature female Balb/c mice t…
Amina Hrkovic-Porobija, Aida Hodzic, Roger Abrahamsen, Zlatan Saric, Cazim Crnkic, Mensur Vegara, Nejra Hadzimusic, Alma Rustempasic
Scientific knowledge about the predispositions of Bosnian native breeds of sheep (Dubska) for the production of milk and milk products until recently were quite sparse and very scarce. Therefore, the aim of this study was to investigate the biochemical indica…
Laura D’Evoli, Massimo Lucarini, José Sanchez del Pulgar, Altero Aguzzi, Paolo Gabrielli, Elena Azzini, Ginevra Lombardi-Boccia
The study provides original data o n the compositional profile (macronutrients, dietary fiber, mineral and trace elements, bioactive molecules) of an Italian typical plant foods, <i> Treviso Red Cichory </i> , studying the two cultivars ( <i> Early, Late </i>…
Edwige B. Oboulbiga, Charles Parkouda, Hagrétou Sawadogo-Lingani, Ella W. R. Compaoré, Abdoul Karim Sakira, Alfred S. Traoré
Tomato ( Lycopersicon esculentum Mill) is quantitatively the highest vegetable consumed in Burkina Faso. The objective of this study was to evaluate the physico-chemical, nutritional characteristics, and sanitary quality of the tomato variety Mongal F1 from d…
Hassan Safa, Stéphane Portanguen, Pierre-Sylvain Mirade
The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products…
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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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