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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…
Abbass Ghanbari-Niaki, Navabeh Zare Kookandeh, Saleh Rahmati Ahmadabad, Rozita Fathi
Visfatin, a novel adipokine, was revealed to be associated with obesity and to have insulin mimetic effect that is highly expressed in visceral adipose tissue. The aim of this study was to determine the liver and kidney visfatin relative gene expression. Twen…
Ted Wilson, Jared A. Anderson, Kristine F. Andersen, Rachael A. Heimerman, Megan M. Larson, Michelle R. Freeman, Sarah E. Baker
Background: Raisins are a nutritious fruit snack containing fiber, antioxidants, and potassium. Diabetics tend to have low fruit intakes, possibly due to concerns about glycemic response. Aim: This study sought to characterize the utility of raisins as a way…
Ana Paula Longaray Delamare, Cristiane Conte Paim de Andrade, Fernanda Mandelli, Renata Chequeller de Almeida, Sergio Echeverrigaray
The microbiological, chemical and sensory characteristics of licensed and unlicensed commercial Serrano cheese, a traditional product from the highlands of South Brazil, were studied. The average bacteria counts (log CFU/g) were 8.8, 3.4, 3.4, 5.1, and 8.8, f…
Bo Young Jeon, Doo Hyun Park
In this study, effect of rice added to meju dough was evaluated based on the variation of nutritional ingredients and bacterial community diversity in finished doenjang. The ratio of rice added to meju dough (cooked and crushed soybean before fermentation) wa…
Cilla J. Haywood, Joseph Proietto
Intake of wholegrain foods has been associated in large prospective cohort studies with decreased rates of diseases such as type 2 diabetes, ischaemic heart disease and hypertension. Multiple mechanisms for the protectiveness of wholegrain foods have been rep…
Adolf K. Awua, Edna D. Doe, Rebecca Agyare
Coconut ( Cocos nucifera L.) water is a refreshing drink consumed mostly directly from the fruit. However, in recent times, consumers in Accra prefer to have it transferred into plastic bags for later consumption; this favours a high risk of bacterial contami…
Hideji Tanii, Tomomi Higashi, Masashi Demura, Kiyofumi Saijoh
Repeated exposure to cruciferous allyl nitrile can induce antioxidant and phase 2 detoxification enzymes in various tissues. In the present study, we examined the effect of five days repeated exposure to allyl nitrile at subtoxic levels (0 - 400 μmol/kg/day)…
Suzana Reis Evangelista, Gislaine Ghiselli, Francisco Maugeri Filho
Nowadays consumers seek foods that not only provide basic nutrition but also contain compounds that contribute to health. Thus, different products have been designed to meet this demand, especially those with probiotic and prebiotic characteristics. This stud…
Patrick Mullie, Peter Clarys
The objective of the research was to determine the relation between nut consumption and dietary patterns described by Healthy Eating Index, Mediterranean Diet Score and principal component analysis. In a cross-sectional study, 1852 military men were contacted…
Sorayya Kheirvari, Mohammad Alizadeh
Simultaneous zinc and vitamin A deficiency are common health problems in developing countries. The objective of this study was to assess effect of supplementation of high zinc or vitamin A on immune function. After three months of feeding with a zinc and vita…
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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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