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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…
Ibrahim Khalifa, Hassan Barakat, Hamdy A. El-Mansy, Soliman A. Soliman
Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was…
Selma F. C. Cunha, Lidiane S. Tanaka, Roberta G. Salomão, Danielle M. Macedo, Thatiane D. Santos, Fernanda M. Peria
Background & Aims: We compared the screening nutritional data of patients with malignant and non-malignant disease, and classified their nutritional risk according to the primary tumor’s site. Methods: Subjective Global Assessment was applied to 3008 patients…
Luana Calabrone, Marilena Larocca, Stefania Marzocco, Giuseppe Martelli, Rocco Rossano
Horseradish ( <i>Armoracia rusticana</i> Gaertn) is a perennial crop belonging to the Brassicaceae family , widely used as spice in food and as herbal ingredient in ethno-medicine. This study evaluated the phenolic compounds content, antioxidant capacity and…
Shaimaa B. Abdelaziz, Meray Rene Labib Youssef, Amal S. Sedrak, John Rene Labib
Objectives: Childhood malnutrition is a major concern in developing countries. Therefore, the present study aimed to determine the nutritional status and dietary habits of school children. Methods: This is a community based cross-sectional survey designed to…
Waled Amen Mohammed Ahmed
Background: The WHO considers food poisoning the main cause of morbidity and mortality in developing countries, and the responsible for high levels of loss of productivity in developed countries. Objective: The study aims to assess the mothers’ knowledge abou…
Endale Amare, Claire Mouquet-Rivier, Adrien Servent, Gilles Morel, Abdulaziz Adish, Gulelat Desse Haki
The effect of popping and fermentation on protein quality of three different varieties of amaranth grains cultivated in Ethiopia was evaluated. Total lysine content of the grains was higher than that of commonly available cereals but close to that of legumes.…
Amanda Jagdis, Gary Liss, Soheila Maleki, Peter Vadas
Introduction: While exposure to environmental peanut during infancy appears to promote sensitization by the epicutaneous route, early and frequent peanut ingestion during infancy may prevent peanut allergy through oral tolerance. Due to parental occupation, t…
Yueyuan Zhang, Inyee Han, Paul Dawson
Peach skin is a byproduct from the further processing of fresh peaches with the potential to be recovered and utilized as a natural antioxidant. Color analysis, phenolic content and antioxidant activity of peach skin from 13 varieties of peaches grown in Sout…
Noureddine Menadi, Ghozlane Kelkoul, Ilhem Hassani, Belabbes Merrakchi, Slimane Belbraouet
Background: Malnutrition is common for elderly representing a major public health problem with many consequences for the health. Objectives: To assess the nutritional status of a population of elderly living at home. Subjects and Methods: The assessment was c…
Dimitrios Papandreou, Zujaja Tul Noor, Maitha Rashed
The cancer incidence has risen dramatically over the last decades. About 8 million people died globally according to latest reports, which represented almost 40% more than it was 20 years ago. Risk factors for the development of cancer have been found to incl…
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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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