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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…
Matthew T. Murphy, Fannie Zhang, Yukiko K. Nakamura, Stanley T. Omaye
Hydroponic production of vegetables is becoming more common. In this study hydroponic lettuce, grown by a local distributor, and conventionally and organically field-grown lettuce, purchased at local retail stores were compared by descriptive analysis for tas…
Reiko Inai, Tatsuhiro Matsuo
The present study investigated the effect of starvation-refeeding status on cholesterol metabolism in rats fed a high-cholesterol diet or a cholesterol-free diet. Twenty male and 20 female Donryu rats (age 5 weeks) were fed a cho-lesterol-free diet for 14 day…
Grete R. Hornstrom, Carol A. Friesen, Jane E. Ellery, Kimberli Pike
The number of women participating in softball at the collegiate level continues to rise, yet little is known about collegiate softball players' knowledge about sport nutrition. The purpose of this study was to collect information from Mid-American Conference…
Andrew H. Siwela, Kudzayishe J. Mukaroa, Nozipo Nziramasanga
Peanut butter was monitored for aflatoxin contamination at different stages during its large-scale production starting from raw shelled peanuts up to the final product. Twenty five samples, weighing 2 kg each, were taken from each of the following stages: roa…
Abdul-Rahman A. Ali, Ahmed M. M. Metwally, Amal H. Mahmoud, Hadil F. Attia
Pregnancy is associated with down regulating cell-mediated immunity (T-Lymphocyte) which would lead for increasing susceptibility to viral and bacterial infection, therefore it is expected that feeding probiotic bacteria would help in strengthening pregnant i…
Felipe Richter Reis, Adaucto Bellarmino de Pereira-Netto, Joana Lea Meira Silveira, Charles Windson Isidoro Haminiuk, Lys Mary Bileski Cândido
In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent viscosity was esti-mated. The dessert's flow…
Kazuhisa Yatsunami, Kohji Murata, Tsutomu Kamei
Silkworm powder containing 1-deoxynojirimycin (DNJ) has α-glucosidase inhibitory activity and is promising as a complementary and alternative medicine (CAM) agent in Japan. Silkworm powder produced in Korea was extracted with 75% ethanol. The extract was deri…
Heike Mikschofsky, Anja Hartmann, Pawel Janczyk, Günther M. Keil, Patricia König, Horst Schirrmeier, Martin Hammer, Holger Junghans, Kerstin Schmidt, Jörg Schmidtke, Wolfgang B. Souffrant, Manfred Schwerin, Inge Broer
Recombinant plant-derived pharmaceuticals have been investigated for the last two decades and some products will soon be brought to market. Since veterinary pharmaceuticals seem to be the front-runners of plant-derived vaccines, we selected one model subunit…
Michael Zanovec, Carol E. O' Neil, Theresa A. Nicklas
Consumption of nutrient rich foods such as beans and peas is recommended because these foods provide key nutrients and relatively little energy. Many consumers are unfamiliar with dried beans or do not have the time to prepare them. The purpose of this study…
Carolina Ferreira Nicoletti, Tatiana Pereira Lima, Roberta Deh Souza Santos, Nancy Yukie Yamamoto Tanaka, Vivian Marques Suen, Julio Sergio Marchini, Carla Barbosa Nonino
The literature is controversial regarding the dietary recommendations for hospitalized patients in Brazil. Objective: We aimed to determine whether the energy content of the diet for hospitalized patients met their energy requirements measured by indirect cal…
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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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