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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…
Lorie R. Moon, Inyee Y. Han, Julie K. Northcutt, Paul L. Dawson
A study was conducted to investigate the mode of action of Bifidobacteriu m l ongum subsp. infantis ATCC 15697 culture ( B. infantis ) filtrates for inhibitory capabilities against Salmonella Choleraesuis and Escherichia coli . Filtrates were also tested for…
Kouadio Benal Kouassi, Kouadio Jescimiel Bathier Yao, Hadiowe Eliane Gnagne, Kouakou Nestor Kouassi, 1 1
Syrup is a versatile ingredient widely used in the food industry as a flavouring and sweetener in confectionery, or as a coating in bakeries. With a view to adding value to the sap of the oil palm ( Elaeis guineensis Jacq.), this study assesses the sensory ch…
Céline Sylvie Mimboe Bilongo, Henriette Thérèse Dimodi, Anne Christine Abomo, Boris Ronald Tonou Tchuente, Marie-Modestine Kana Sop, Gabriel Medoua Nama
B ackground and Aims: Obesity is a risk factor for chronic kidney disease (CKD). Prior studies have identified two subtypes of obesity: metabolically healthy obesity (MHO) and metabolically unhealthy obesity (MUO), the latter being associated with an increase…
Dorothy Cherotich, John Masani Nduko, Joseph W. Matofari
This study evaluated the effects of blanching, glucose concentration, and fermentation duration on the nutritional composition and sensory attributes of black nightshade and spider plant vegetables. Blanching at 80˚C for 10 minutes recorded significantly high…
Sakura Mashiki, Natsuki Matsuoka, Yuri Urakawa, Naohiro Osada, Yuki Hirashima, Kohei Fujiki, Takatoshi Ogami, Tomoyasu Kamiya, Kinya Takagaki, Yoshitaka Iwama
Obje ctives: A randomized, double-blind, placebo-controlled, parallel-group study was conducted to evaluate the impact of foods containing Garcinia indica extract on liver function in healthy participants. Methods: Eighty healthy participants (alanine aminotr…
Yuki Hirashima, Yuri Urakawa, Sakura Mashiki, Natsuki Matsuoka, Kohei Fujiki, Takatoshi Ogami, Tomoyasu Kamiya, Kinya Takagaki, Yoshitaka Iwama
Background: To delay the onset of dementia with age, it is important for healthy adults to take preventive measures before cognitive decline occurs. Cognitive function decline is often associated with mood disorders such as depression. N -acetylmannosamine (M…
Tejasri Thatipamula, Harpreet Singh, Karthik Medabalimi, Martha Verghese
Spices have been an integral part of culinary traditions worldwide, adding flavor, color, and aroma to dishes. Ginger (G) and Turmeric (T) contain phenolic substances with strong anti-inflammatory and antioxidant properties. Combining G&T may produce synergis…
Hedwig Acham, Richard Kajura, Ronald Tenywa, Esther Babirekere, Mathew Mwenyi
Child malnutrition remains a significant health concern in Uganda, particularly in rural areas such as Buyende District. This study explored the attitudes, perceptions, and acceptability of low-literate mothers towards using a photographic figure rating scale…
Ana Carolina Vieira Mululo, Marina Campos Araujo
This study aimed to assess the dietary intake of Brazilian older adults based on their level of food insecurity (FI). A cross-sectional analysis was conducted using secondary data from the 2017-2018 Household Budget Survey (POF). FI was assessed with the Braz…
Letícia Mucci da Conceição, Sara Simões Pereira Rodrigues, 1 1
Non-communicable diseases (NCDs), or chronic diseases, result from diverse factors like genetics, environment, and behavior, contributing to 41 million deaths annually, per 2023 WHO data. The rising prevalence of NCD strains public health systems and necessit…
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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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