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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…
Ananthan Padmashree, Gopal Kumar Sharma, Thimma Govindaraj
Flaxoat nutty bar, a granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised polyester (MP, 1…
Penny L. S. Rumbold, Caroline J. Dodd-Reynolds, Emma J. Stevenson
The purpose of this research was to inform primary school nutritional policy by identifying which mid-morning snack would be more beneficial to consume from an appetite control perspective. During morning break 14 girls and 11 boys were provided with 160 ml o…
Masaki Endo, Tsutomu Shimizu, Tamaki Fujimori, Shuichi Yanagisawa, Seiichi Toki
The branched-chain amino acids (BCAAs) valine, leucine and isoleucine are essential amino acids that are critical for animal growth and development. Animals need to obtain BCAAs from their diet because they cannot synthesize them. Plants are the ultimate sour…
Franca Marangoni, Stefano De Dionigi, Paolo Magni, Andrea Poli
An inverse relationship between meal frequency and body weight has been observed in several studies: however, little information is available on the effects of a snack consumption on energy and nutrient intakes in adults. In this study, 19 healthy volunteers…
Pavol Labun, Daniela Grulova, Ivan Salamon, František Šeršeň
Horsetail ( Equisetum arvense L.) is a perennial herb which creates during the life cycle spring and summer stems. The selected species and populations were monitored in the years 2009 - 2011 in three different natural locations in Laborecká vrchovina ( Slova…
Lauro Melo, Juliana Maria Porto Cardoso, Juliana Rosa Battochio, Helena Maria André Bolini
Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%…
Sofyan Maghaydah, Selma Abdul-Hussain, Radwan Ajo, Yousef Tawalbeh, Ola Alsaydali
Coeliac disease (CD) is a common lifelong disorder with small bowel malabsorption and gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently, the cereal products designed to meet the req…
Trinidad P. Trinidad, Rosario S. Sagum, Aida C. Mallillin, Melissa S. Borlagdan, Marco P. de Leon, Theressa F. Aviles
Sweet potato (kamote) and cassava are good sources of dietary fiber and resistant starch and are staple food s in the Philippines . The objective of the study is to determine changes in glucose and lipid profile after consumption of sweet potato and cassava i…
Maria Lilia Guzmán-Uriarte, Luis Martín Sánchez-Magaña, Graciela Yaneth Angulo-Meza, Edith Oliva Cuevas-Rodríguez, Roberto Gutiérrez-Dorado, Saraid Mora-Rochín, Jorge Milán-Carrillo, Angel Valdez-Ortiz, Cuauhtémoc Reyes-Moreno
The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content ( TPC ) and antioxidant activity ( AoxA ) of common beans to improve antihypertensive functionality. C ooked cotyledons of…
Geromy G. Moore, Brian M. Mack, Shannon B. Beltz
Current biological control methods to prevent pre-harvest aflatoxin contamination of corn, cottonseed, and ground and tree nuts involve field inoculation of non-aflatoxigenic Aspergillus flavus . To date, the efficacy of this approach re quires annual reappli…
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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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