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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…
Beatrice Olubukola Ogunba
The study investigated the effect of maternal employment on breastfeeding and child care practices of mothers in Southwestern Nigeria. Information was collected on maternal socio economic characteristics, care and feeding practices of 450 mothers selected by…
Andreia Santos do Nascimento, Luis Carlos Marchini, Carlos Alfredo Lopes de Carvalho, Diogo Feliciano Dias Araújo, Talita Antonia da Silveira, Ricardo Alves de Olinda
Determining the levels of heavy metals in honey is a measure to control its quality. The objective of this study was to determine the contents of Cd, Cu, Pb and Zn in honey of stingless bee. The differential pulse anodic stripping voltammetry (DPASV) was used…
Khalil I. Ereifej, Hao Feng, Taha Rababah, Ali Almajwal, Muhammad Alu’datt, Sana I. Gammoh, Layal I. Oweis
Plants were collected and prepared for chemical analysis, total phenolics, anthocyanins concentrations, and free radical scavenging activity. Results showed that, protein concentration of Malva parviflora (22.9%) was the highest among the plants. Ruta chalepe…
Maria Elisa Caetano-Silva, Caroline Dário Capitani, Adriane Elisabete Costa Antunes, Erna Vougt, Vera Sonia Nunes da Silva, Maria Teresa Bertoldo Pacheco
Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated…
V. Coxam, C. Marmonier, E. Chazelle, B. Coudray
Dairy food consumption is important for children as it contributes to the intake of key nutrients, especially calcium. The aim of the present paper is to provide an overview of dairy products consumption for French children, according to age, sex and type of…
Rey Gutiérrez Tolentino, Salvador Vega y León, Mario Noa Pérez, Marta Coronado Herrera, Acacia Ramírez Ayala, José Jesús Pérez González, Beatriz Schettino Bermúdez, Rutilio Ortiz Salinas, Marcela Vazquez Francisca, Juan Gabriel Rivera Martínez
The study of the triacylglycerols (TAG) by gas chromatography (GC) using capillary columns is an efficient technique for the determination of some characteristics of quality of fats and oils. The objective of the present study was to determine by GC the conte…
Cássia Pegoretti, Adriane Elisabete Costa Antunes, Fúlvia de Barros Manchado-Gobatto, Caroline Dario Capitani
The hydration status of a physically active individual or athlete can influence his/her physical or mental performance. The degree of hypohydration may lead to serious health problems, and consequently to impair athletic performance. The consumption of water…
Layla A. Al Juhaiman
Baking meat by wrapping them in Aluminum (Al) foil is common in many countries. The excessive use of Al foil in baking and the disagreement about using Al foils were the motivation to do this study especially after the 2007 WHO/FDA Report. In this investigati…
Benedict A. Ameh, Dick I. Gernah, Okorie Obioha, George K. Ekuli
Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin contents, as well as the physical, microb…
Ebru Yilmaz, Sebahattin Ergün, Sevdan ilmaz
The present study investigated the effects of phytoadditive carvacrol on growth performance, feed utilization, hematological, non-specific immune and serum biochemical parameters in rainbow trout ( Oncorhynchus mykiss ). In trial, 240 rainbow trout which had…
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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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