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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…
Laura B. Matthews, M. Elizabeth Kunkel, James C. Acton, Amod A. Ogale, Paul L. Dawson
The in vivo bioavailability of soy protein isolates and corn zein film material before and after film formation by heat/ pressure was determined. The In vitro digestibility of corn zein before and after film formation was also measured. Films were produced fr…
Piar Chand, Ruchi Sharma, Ramdeen Prasad, Rakesh Kumar Sud, Yogesh B. Pakade
The soil pH of tea garden was acidic (4.6 - 5.3) with organic contents ranging between 0.91% - 1.09%. Available po- tassium concentration was predominantly found in the range of 167 - 208 mg/kg followed by the nitrogen (150 - 189 mg/ha) and phosphorus (42 - 1…
Alberto Zafra-Gómez, Berta Luzón-Toro, Sonia Capel-Cuevas, Juan Carlos Morales
The work describes a stability study of hydroxytyrosol (HTyr) in aqueous solutions carried out varying the following parameters: HTyr concentration, temperature and ionic content in the aqueous solution. First, an analytical method based on the use of ultra p…
Elexson Nillian, Chai Lay Ching, Pui Chai Fung, Tunung Robin, Ubong Anyi, Tuan Zainazor Tuan Chilek, Son Radu, Mitsuaki Nishibuchi
The health risks posed by Salmonella spp., Salmonella Enteritidis and Salmonella Typhimurium through the consumption of raw vegetables and vegetarian burger patties necessitates the needs for the optimization of analytical approach for their detection and enu…
Ifeoma A. Akeredolu, Babatunde E. Oguntona, Chinwe Okafor, Olufemi J. Osisanya
This study assessed the iron, zinc and copper status of primary school-attending children in Lagos. A sample of 200 primary School-attending children was randomly selected using a stratified 2 – stage sampling technique. Data was collected in the 2 major seas…
Ana Carolina Barco Leme, Sonia Tucunduva Philippi, Érika Christiane Toassa da Silva
The aim of this study is to identify the adolescents’ knowledge and perceptions of healthy and unhealthy eating. It is a qualitative cross section study with 83 adolescents of both genders between 10 and 16 years old enrolled in a public school in the city of…
Elsa Ramírez, Josefina Linerio, Patricia Chombo, René Jasso, Sandra Bravo, Hearan L. Ashraf
Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particula…
Deanna Pucciarelli, Adrienne Thomas
The goal of this study was to record Muncie, Indiana residents’ change in eating habits over time. Objectives: 1) Identify key determinants that influence a change in participants’ eating habits; 2) Analyze the data for convergent themes among participants an…
Daniela Flavia Olivera, Sonia Zulma Viña, Ricardo Mario Ferreyra, Alicia Mugridge, Rodolfo Horacio Mascheroni, Alicia Raquel Chaves
Few research works focus on integration of the objective analysis of frozen vegetable quality and the preference of consumers for these products. The aim of the present work was to investigate the consumption patterns of Brussels sprouts, the degree of import…
Suzanne J. P. L. van den Berg, Patrizia Restani, Marelle G. Boersma, Luc Delmulle, Ivonne M. C. M. Rietjens
The present study describes the selection, analysis and risk assessment of genotoxic and carcinogenic ingredients of botanicals and botanical preparations which can be found in food and plant food supplements (PFS). First an inventory was made of botanical in…
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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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