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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…
Pedro Novillo, Cristina Besada, Li Tian, Almudena Bermejo, Alejandra Salvador
Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Se…
Ahmed M. Rayan, Fikru Nigussie, Louise C. Abbott
This study assessed the effect of feeding stacked genetically modified (GM) corn event (MON89034 × MON88017) on embryonic development, adult tissue histology and assessed the possibility of transgenic DNA transfer, using zebrafish as an animal model. Adult ze…
Q. M. Chen, M. R. Fu, F. L. Yue, Y. Y. Cheng
Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in this paper. To evaluate the influence of sup…
Laura D’Evoli, Massimo Lucarini, Paolo Gabrielli, Altero Aguzzi, Ginevra Lombardi-Boccia
This study gives an overview on the nutritional value, bioactive compounds and antioxidant activity (ABTS and FRAP) of Bronte’s pistachio (Pistacia vera, L., cv. Bianca) from Sicily (Italy). Bronte’s pistachios are rich in fat, protein, dietary fiber, trace e…
Aliye Ozenoglu, Gökce Unal, Aydan Ercan, Hatice Kumcagiz, Kamil Alakus
It was aimed to investigate the eating attitudes and its relationships with anxiety and depression at Nutrition and Dietetics students. Students of Nutrition and Dietetics Departments were included in study group (n: 135) and non-medical students (n: 69) were…
Gabriela S. Razzeto, Viviana R. Lucero López, Carlos A. Marra, Luis A. Scardapane, Nora L. Escudero, María S. Gimenez
This study investigated the effects of replacing casein with soy flour on the fatty acids profile and triglycerides metabolism in the liver of rats that were previously fed with normocaloric and hypercaloric diets based on casein. Wistar male rats were used;…
Rafeek M. Abolila, Hassan Barakat, Hassan A. El-Tanahy, Hamdy A. El-Mansy
Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemi…
Fernando Vio, Gabriela Fretes, Edith Montenegro, Carmen Gloria González, Judith Salinas
The objective of this study is to describe the process and results of a three-year project designed to create a nutrition education intervention model that promotes healthy dietary habits among teachers, students and their families. The methodology consisted…
Khalid Zaheer
Ancestors of the modern chicken were domesticated from members of the Gallus genus probably 7 to 8 thousand years ago in southeastern Asia. Subsequently, they spread globally for meat and egg production. In the chicken egg, there is a balance of numerous, hig…
Basil N. Okeahialam, Udochukwu M. Diala, Jones Uwakwe, Ijeoma Ejeh, Ugochi Ozoilo
Obesity is a CVD risk factor that can be modulated for massive reduction in morbi-mortality. Traditional indices measuring it have been inconsistent and the most commonly used; BMI has proved inappropriate for Africans, not attending specifically to body fat…
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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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