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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…
Shunji Oshima, Takeshi Haseba, Akihiro Nemoto, Sachie Siiya, Tomomasa Kanda, Youkichi Ohno
Few studies have assessed the difference in adaptive changes of alcohol metabolism in the case of chronic alcohol consumption pertaining to the genetic polymorphism of aldehyde dehydrogenase 2 (ALDH2) in humans. To evaluate the influences of ALDH2 genotypes o…
Ahmed S. Gad, Ahmed F. Sayd
Dairy products contain lipids rich in polyunsaturated fatty acids and their esters are easily oxidized by molecular oxygen over time. Deleterious changes in dairy products caused by lipid oxidation include not only loss of flavour or development of off-flavou…
Anatoly V. Gorbunov, Sergey M. Lyapunov, Marina Frontasyeva, Sergey S. Pavlov
Since most of the central regions of the European part of Russia are considered selenium and iodine deficient, the assessment of modern real consumption of chlorine, bromine, iodine and selenium by population of these regions with different diets is an import…
Hua Ji, Haixin Zhang, Hongtao Li, Yunchao Li
In this study, we selected four different color fleshed sweet potatoes, purple- (Jizi 01), red- (Xinong 431), yellow- (Beijing 553) and white- (Shangshu 19) fleshed cultivars as test materials, analyzed nutrient composition, dietary fiber content, anthocyanin…
Alexandre Augustode Oliveira Gobesso, Mariano Etchichury, José Esler de Freitas Jr., Francisco Palma Rennó, Hugo Tosi
The objective of this study was to evaluate the coefficients of pre-cecal, ileal digestibility, and glycemic response in cannulated horses fed with different starch sources. Four male horses were used in a 4 × 4 Balanced Latin Square cannulated in the cecum,…
Mauricio Poblete, Amalia Neira, Ricardo Huilcamán, Iván Palomo, Jose Antonio Yuri, Rodrigo Moore-Carrasco
Dyslipidemia is highly prevalent in the Chilean population: about 40% have total cholesterol levels over 200 mg/dl and 25% are obese (BMI > 30) which produces an increased risk of cardiovascular disease and deaths. Over consumption of foods rich in lipids and…
Joel Aondohulugh Bosha, Aruh Ottoh Anaga, Isaac Uzoma Asuzu
Tacca involucrata (Batflower or Polynesian arrowroot) tubers are a stable food in tropics where it occurs. In central Nigeria, it is processed locally after digging it from the ground by peeling with sharp sand, grating and soaking in fresh water after which…
Rafiad Islam, Shahin Mahmud, Abdul Aziz, Animesh Sarker, Marufa Nasreen
The fish is an important food stuff and source of protein all over the world. In Bangladesh, fisheries sector contributes a lot, in the case of the earning foreign currency and meeting domestic need of the animal proteins. To fulfill the domestic need of prot…
Izabella Kwaśniewska-Karolak, Justyna Rosicka-Kaczmarek, Ewa Nebesny, Maria Stasiuk
An attempt was made to demonstrate the usefulness of pre-knowledge of the quality and quantity analysis of non-carbohydrate components of starch surface, such as proteins and lipids, in starch isolated from wheat with varying degrees of hardness, for receivin…
Joshua Lowndes, Diana Kawiecki, Zhiping Yu, James M. Rippe, 1 1
Questions have been raised as to whether dietary carbohydrate intake is directly related to the development of type 2 diabetes. Of particular importance, fructose-induced insulin resistance has been previously shown in animals. However, the implications of su…
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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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