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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…
Sahar Soltan Abdel Magied Soltan
The aim of this study was to investigate the effects of varieties sources of omega-3 on diabetic rats. Fifty six male albi-no rats were divided into 7 group: first group was fed on normal basal diet (maintained at negative control group), group 2 diabetic gro…
August Capiola, Bryan Raudenbush
Past research shows that food neophobics (those individuals reluctant to try novel foods) and food neophilics (those individuals overtly willing to try novel foods) differ in terms of sensory evaluations, psychophysical ratings, stimulus sampling, physiologic…
Yukiko Inamura, Teiji Izumi, Kouji Sakurai, Takemi Katsui, Nobuko Murayama
Since a fact-finding survey was conducted in 2005 all over Japan on the eating habits of psychiatric patients living at home, and the results showed that 44.6% of the patients were obese. We carried out a study of dietary factors associated with obesity in pa…
Bourbab Mohamed, Idaomar Mohamed
The objective of this work is to show the effect of residual blood on the quality of chicken meat, work based on the hypothesis that increasing the concentration of residual blood would explain the observed quality degradation by several authors. Lots of chic…
Clémentine Thabuis, Anne-Charlotte Herbomez, Fabrice Desailly, Florence Ringard, Daniel Wils, Laetitia Guérin-Deremaux
Prebiotic-like effects of maltitol were investigated supplementing two groups of rats with either 5% maltodextrin (control group) or 5% maltitol (maltitol group). A third group was supplemented with 5% maltitol at first and then with 5% maltodextrin (maltitol…
João Silva Dias
Vegetables are considered essential for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals. Each vegetable group contains an unique combination and amount of these phytonutriceuticals, which distinguishes them from oth…
Linda Saucier, Claudine Dube, Anthony Guernec, Fadia Naim
DnaK is implicated in protein folding, repair and degradation. Its protective role during heat shock is well documented and many other stresses can also induce its production. Using a competitive ELISA, intracellular DnaK concentrations were determined in Esc…
Mi-Kyeong Choi, Min-Jung Ko, Mi-Hyun Kim
The purpose of this study is to identify the adolescents’ knowledge of the energy content of the standard portion size of foods and to investigate the association between their knowledge and energy intake and also body mass index (BMI). A total of 251 middle…
Nimaga Daouda, Tetchi Fabrice Achille, Kakou Cela Abodjo, Nindjin Charlemagne, Amani N’guessan Georges
To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qu…
Noelle Carr, Sibylle Kranz
Background: The United States Department of Agriculture (USDA) recently modified the school breakfast program (SBP) to improve children’s nutrition. Based on the new patterns, schools must offer larger amounts of fruits, grains, and proteins/meats to children…
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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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