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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…
Amarachi G. Emenonye, Titus U. Nwabueze
Volatile oil was isolated from the seed of Treculia africana (Moraceae) by solvent extraction and the chemical constituents were identified by means of GC and GC-MS. A total of twelve (12) components were characterized in the volatile oil. Constituents found…
Ena Gupta, Shalini Purwar, Pragati Jaiswal, Reena Chaturvedi, G. K. Rai
Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season. The study aimed to develop papaya-gooseberry jam and to evaluate sensory and nutritional parameters. Six variations of papa…
André Rinaldi Fukushima, Maria Aparecida Nicoletti, Almir Junior Rodrigues, Caroline Pressutti, Jeandro Almeida, Tamires Brandão, Rosilene Kinue Ito, Luis Antônio Bafille Leoni, Helenice De Souza Spinosa
Cassava flours are obtained from the roots of Manihot esculenta Crantz and daily fairly consumed by the Brazilian population considering it comes to hum food, and also inserted into food baskets, besides to present low cost and easy access, in addition to bei…
E. Marina Insani, Pablo F. Cavagnaro, Virginia M. Salomón, Leandro Langman, María Sance, Adriana A. Pazos, Fernando O. Carrari, Olga Filippini, Laura Vignera, Claudio R. Galmarini
Consumption of onion has been associated with reduced incidence of chronic diseases. Phenolic, organosulfur and carbohydrate compounds present are largely responsible for these effects. This study examined compositional variation for health-enhancing compound…
Greg Clare, Nahide Hancer
A study was conducted in a grocery store simulation lab at a large Mid-Western university to measure consumer perceptions of meat package label design variations under different LED lighting conditions. A quasi-experimental approach using a multi-group betwee…
Guira Flibert, Kabore Donatien, Sawadogo-Lingani Hagrétou, Savadogo Aly
Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from…
Priyanka Patel, Rajitha Sunkara, Lloyd T. Walker, Martha Verghese
Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava ( Psidium guajava Linn. ) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds. Drying is one of the common methods to…
Galal A. Ghazal, Abo El-Kasem E. Akasha, Abobaker A. Abobaker
In present study, we aimed at producing novel date-based bars (DBs) by using “Tagyat variety”. The materials used were date “Tagyat”, Dried mill, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch. The raw materials and pro…
Kei Mukuta, Kazuyoshi Koizumi, Eisuke F. Sato, Keiichi Hiramoto, Masao Hiwatari, Satoshi Sunabori, Hiroyuki Suganuma
Physical exercise is a good means of enhancing and maintaining health. However, many people struggle to make exercise be a habit, in part because of the associated fatigue. The present study investigated the effects of tomato juice on fatigue induced by exerc…
Anatoliy V. Gorbunov, Boris V. Ermolaev, Sergey M. Lyapunov, Olga I. Okina, Sergey S. Pavlov, Marina V. Frontasyeva
Data on the mercury concentration in freshwater and marine fish and seafood on the territory of Russia are presented. The level and pattern of the fish and seafood consumption in various regions of Russia are found from the analysis of open statistics. Region…
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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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