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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…
Maira Segura-Campos, Roberto Pérez-Hernández, Luis Chel-Guerrero, Arturo Castellanos-Ruelas, Santiago Gallegos-Tintoré, David Betancur-Ancona
Physicochemical, functional and digestibility analyses were done of dehydrated quail egg white to determine its possible practical applications. Quail egg white was dehydrated by air convection using one of two temperatures and times: M1 (65 ℃ , 3.5 h), M2 (6…
Shabir Ahmad Mir, Sowriappan John Don Bosco
The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60 ℃ , 70 ℃ and 80 ℃ and it was compared with the brown raw rice of th…
Ramakrishna Chetana, Sunki Reddy Yella Reddy, Pradeep Singh Negi
Milk chocolates were prepared by replacing skim milk powder in the formulation with yoghurt powder at 50 % and 100% levels. The effect of incorporating yoghurt powder on quality of chocolates was studied. No significant changes were observed in fatty acid pro…
Abraham I. Sengev, Joseph O. Abu, Dick I. Gernah
The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of wheat bread was determined. Bread was prepared from varying proportions of 100 % , 99 % , 98 % , 97 % , 96 % and 95% wheat flour supplemented with 0…
Alfons Meyer, Doris Meister, Wilhelm Gaus
Purpose: Special nutrients have an impact on common cold infections. In this trial we have investigated the effectiveness of the specific amino acid composition “aminoplus ? immun” on the occurrence, duration and severity of common cold. Material and Methods:…
Marija Banović, Luis Catela Nunes, Vladan Arsenijevic
The existence or nonexistence of changes in meat consumption cycles is critical to meat industry. If the change is existent, there is a need to understand what motivates the change to identify the most appropriate response. Wavelet analysis is considered here…
Labib Sharif, Mohammad M. Obaidat, Mohammad-Raed Al-Dalalah
Improper practices and lack of knowledge by food handlers are contributing factors for the spread of foodborne outbreaks. This study aimed to explore the knowledge, attitude and practice of food handlers in military hospitals in Jordan. A Self completed quest…
Zoë Harcombe, Julien S. Baker, Bruce Davies
Background: Since 1984 UK citizens have been advised to reduce total dietary fat intake to 30% of total energy and saturated fat intake to 10%. The National Institute of Clinical Excellence [NICE] suggests a further benefit for Coronary Heart Disease [CHD] pr…
Sumon Kumar Das, Mohammod Jobayer Chisti, Sayeeda Huq, Mohammad Abdul Malek, Mohammed Abdus Salam, Tahmeed Ahmed, Abu Syed Golam Faruque
There is inadequate information on the etiology of diarrhea in severely malnourished (SM) young children. Thus, the study aimed to determine the etiology of diarrhea among severely malnourished (z score < ? 3.00 SD) children in rural and urban Bangladesh. Fro…
Satoshi Odo, Koji Tanabe, Masamitsu Yamauchi
A 4-week low dosage (500 mg/day) L-carnitine supplementation in combination with motivation training was carried out in 24 overweight (BMI 25.8 - 26.6 kg /m 2 ) Japanese males in the course of a double-blind randomized placebo-controlled study. L-carnitine mo…
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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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