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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…
Catharine Clark, Bill Lands
Foods currently eaten by Americans have abundant amounts of essential omega-6 (n-6) nutrients and relatively few omega-3 (n-3) nutrients. The average omega 3 - 6 balance score of typical US foods is about – 6. This imbalance causes the average American to acc…
Yusuke Ushida, Hiroyuki Suganuma, Akinori Yanaka
Broccoli sprout (BS) supplements have been marketed for over a decade for the promising health beneficial effects of sulforaphane (SFN), which induces Nrf2 signaling and downstream chemoprotective genes, including phase 2 enzymes. Most commercially available…
George E. Inglett, Diejun Chen, Sean X. Liu
Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were evaluated for their pasting and rheologica…
Agustina Malpeli, María Pía Taranto, Ricardo C. Cravero, Marina Tavella, Victoria Fasano, Dimas Vicentin, Guillermina Ferrari, Graciano Magrini, Elvira Hébert, Graciela Font de Valdez, Ana M. Varea, Julio M. Tavella, Horacio F. González
The effect of daily consumption of a yogurt containing Lactobacillus reuteri CRL 1098 on the lipid profile of hypercholesterolemic subjects was evaluated by performing a prospective, randomized, double-blind, cross-over placebo controlled clinical study. Part…
Huo Po, T. Savitskaya, L. Gotina, S. Makarevich, I. Reznikov, D. Grinshpan
The study of the rheological properties of aqueous solutions of corn starch (CS) blends with sodium alginate (SA) and agar-agar (AA) as well as the physical and mechanical properties of bicomponent films on their basis has been carried out. The data show that…
Geoffrey Savage, Leo Vanhanen
The total, soluble and insoluble oxalate contents of the leaves and stems of curly leaf ( Petroselinum crispum ) and flat leaf ( P. crispum var. neapolitanum ) parsley cultivars were extracted from fresh tissue and measured using HPLC chromatography. There we…
Wedad M. El-Kholy, Hoda Mahrous
Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inul…
Abdulla Khan, Karin Allen, Xiaoxi Wang
Meat color is an intrinsic property that plays a major role in consumer’s perception. Lipid oxidation by-products as well as free iron can adversely affect meat color. This study was to compare the effect of Type I (radical quenching) antioxidants eugenol and…
Chenin Treftz, Stanley T. Omaye
Raspberries are known to have an abundant amount of the health promoting bioactive compounds, and increasing consumption has been associated with prevention of several chronic diseases. Growing fruits hydroponically compared to soil-grown has several environm…
Marie-Pierre Ellies-Oury, Rollande Dumont, Didier Micol, Yves Durand, Brigitte Picard
Meat-grain-size (MGS) assessment is an empirical method for the early prediction of meat quality, a larger grain being synonymous with higher meat tenderness. The objective was to characterize 4 muscles ( longissimus thoracis LT; rectus abdominis RA; longus c…
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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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