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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…
Violetta Naughton, Dorian Dixon, Lisa Rainey, Cormac McGarrigle, Patrick J. Naughton
This study aimed to assess whether a daily supplementation with Lactobacillus rhamnosus GG (LGG) can alter the body composition as well as bone turnover and the mechanical properties of the bones in systemic immunodeficiency. For this, we use an in vivo model…
Kunimasa Matsumoto, Kouya Shimada, Naoto Horinishi, Katsuji Watanabe, 1 1
Lactic acid bacteria have not only been used to produce various kinds of fermented food, but also used as probiotic products. As lactic acid bacterial group was consisted from diverse genera, a simple inspection method by which numbers and contained microorga…
Djahida Hadj Merabet, Karima Bereksi Reguig
Background & Objectives: Diabetes and metabolic syndrome spread alarmingly throughout the whole world including Algeria, so our study makes the links closer between these two entities and that through studying nutritional, metabolic and physical profiles. Stu…
Iraz Haspolat Kaya
Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer health (sufficient/balanc…
Nevzat Artik, Nevzat Konar, Muhip Özkan, M. Lütfü Çakmakçi
Genetically Modified Organisms (GMOs) are plants, animals or microorganisms that have been altered using genetic insertion or deletion via technology (also called genetic engineering or GE). Corn is one of the main inputs of both food and feed production. Als…
Konstantina Stavridou, Evangelos H. Soufleros, Elisavet Bouloumpasi, Vagia Dagkli
The aim of this work is mainly to determine the effect of the pedoclimatic conditions (“terroir”) on the phenolic composition of wine originated from three French red grape varieties Cabernet Sauvignon, Merlot and Syrah, cultivated in the region of Thessaloni…
Ikhlas Ibrahim Khalid, Sirelkhatim Balla Elhardallou
Anti-nutritional studies on cowpea ( Vigna ungiculata L.) seeds as whole cowpea flour (WCF), dehulled cowpea flour (DCF), dehulled defatted cowpea flour (DDCF) and protein isolates obtained from DDCF by isoelectric (CPIA) and micellization (CPIB) precipitatio…
Awoyinka O. A., Ileola A. O., Imeoria C. N., Tijani T. D., Oladele F. C., Asaolu M. F.
This work aims at analyzing the bioactive and anti-nutritional compounds of edible and wild beans when unprocessed and malted. Qualitative screening of phytochemicals in the various bean samples was determined in ethanol and petroleum ether solvents. Results…
Lena Fidel, Mira Carmeli-Weissberg, Yosef Yaniv, Felix Shaya, Nir Dai, Eran Raveh, Yoram Eyal, Ron Porat, Nir Carmi
Furanocoumarins (FCs) are a group of related plant defense metabolites occurring in several plant families, including some species in the genus citrus, such as grapefruit and pummelo. FCs function as toxins against pathogens, insects and other plant pests and…
Fatima Ezzahra Housni, Humberto Bracamontes del Toro, Alejandro Macías, Virginia Gabriela Aguilera Cervantes, Abdessamad Najine, Isaí Guízar Mateos
Background: In this article, we seek to break the paradigm of traditional estimates (deterministically) to estimate the probability of transition from poverty and diet change in Mexico through a stochastic model while providing a comparative study in the time…
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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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