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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…
Samir A. Salem, Essam M. Hamad, 1 1, Ihab S. Ashoush, 1 1
Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starc…
Ghislain Maffo Tazoho, Inocent Gouado, Mathieu Ndomou, Salomon Tchuandom Bonsi, Yvonne Mbaduet Wamba, Esther Etengeneng Agbor
Background/Objective: This study was carried out to investigate the health benefit effects of Hibiscus sabdariffa Lin ( H. sabdariffa L.) dried calyces beverage on some clinical, biochemical and hematological parameters in humans. Methods: The dried calyces w…
Carmen van Niekerk, 1 1, Hettie Schönfeldt, 1 1, Nicolette Hall, 1 1, Beulah Pretorius, 1 1
Biodiversity is considered a critical measure of the agricultural health of the world. Not only does increased biodiversity contribute to nutrient production and consumption, but it acts as a safeguard against food shortages due to pests and diseases by sprea…
Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Sufyan H. Tashtoush, Muhammad H. Al-U’datt, Sana Gammoh, Ghaid J. Al-Rabadi
Ten spices marketed in Jordan, ( Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum , Curcuma longa , Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.)…
Timothy Wilkes, Gavin Nixon, Claire Bushell, Adrian Waltho, Amer Alroichdi, Malcolm Burns
Authentication of pasta is currently determined using molecular biology-based techniques focusing on DNA as the target analyte. Whilst proven to be effective, these approaches can be criticised as being destructive, time consuming, and requiring specialist in…
Katsuji Watanabe, Naoto Horinishi, Kunimasa Matsumoto, Yuji Sogabe
The method to analyze both eukaryotic and prokaryotic microorganisms without preliminary microbial information of sample seemed to be useful not only for research and investigation of microorganisms but also for industry using microorganisms. In the present m…
Diana Madureira, Jeferson Oliveira Santana, Bruno Avelar, Cesar Augustus de Sousa Zocoler, Bruno Rodrigues, Érico Chagas Caperuto, 1 1
Le Parkour is a sport where the athletes transpose common day-to-day obstacles in the best possible way. This sport demands elements like strength, focus and decision making; elements supposedly affected by energy drinks, with performance improvement. The aim…
Xiaoyu Chang, Bi Ying, Yanli Zhang, Huifang Cao, Tong Zhou, Ping’an Zhong, Bo Xu
L-arabinose isomerase (L-AI) is the key enzyme for D-galactose isomerization of D-tagatose by biological method. In this research, Lactobacillus plantarum WU 14 with high D-tagatose yield was identified as Lactobacillus plantarum was isolated from the number…
Marta Chełmińska, Katarzyna Puźniakowska
Apart from avoiding exposure, allergen immunotherapy (AI) is the only causal method of treating allergic diseases. The results of numerous studies have been published concerning the safety and effectiveness of the AI in treating allergic rhinitis, asthma or a…
Atamgba Agbor Asuk, 1 1, Abbas Kisambira, Muhammad Lubowa, Denis Ssenabulya
The effect of Gurusa, a fermented traditional food on lipid profile and body weight was investigated. Thirty male albino rats weighing between 75 - 115 g assigned into five study groups designated A to E (n = 6) were fed 20 g of prepared pellets and tap water…
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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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