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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…
Molly Riordan, Brandy-Joe Milliron, Rachel Sherman, Lauren Miller, Jennifer Aquilante, Jonathan Deutsch
Aim: Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing diet…
Roswell Timmerman, Stanley T. Omaye
Purpose: This review of the literature intends to provide readers an understanding of the prophylactic and antidotal usefulness of selenium (Se) for mercury (Hg) toxicity. We will provide an explanation of Hg and Se interactions for potential remediation opti…
Moh Moh Hlaing, Mya Ohnamr, Sandar Tun, Thidar Khine, Wah Wah Win, Su Su Hlaing, Hla Phyo Linn, Khin Hnin Wint Phyu, Nyein Nyein Win
Background: The distribution of childhood nutritional diseases is shifting from a predominance of under nutrition to a dual burden of under-and over nutrition in low and middle income countries. Rapid economic development and urbanization lead to an increase…
Assèta Kagambèga, Alexandre Thibodeau, Daniel K. Soro, Nicolas Barro, Philippe Fravalo
Background: Campylobacter contamination in poultry and poultry product has been reported worldwide. The present study aims to determine the prevalence of Campylobacter in poultry feces using selective enrichment Bolton broth and multiplex PCR. Method: Two met…
Yann Demarigny, Elodie Legrand, Julia Sanchez, Arnaud Hallier, Nathalie Laurent, Sami Slimani, Thierry Livache, Daniel Picque
Yoghurt is fermented milk which results from the exclusive action of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus . However, a disruption of the bacterial growth can lead to significant industrial losses. Currents monitoring metho…
Khondoker Ziaul Islam, Md. Abdullah Al Ahasan, Md. Sanwar Hossain, Mohammed Hadifur Rahman, Ummey Sufia Mousumi, Md. Asaduzzaman
The complication of adulterated ingredients in processed food items is widely observed in the food industry and remains a continuous disquiet for end users. This problem may affect consumers’ spiritual beliefs, likewise with their fitness and diet. Hence comm…
Karahmet Enver, Isaković Senita, Operta Sabina, Hamidović Saud, Toroman Almir, Đulančić Nermina, Muhamedagić Samir
The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drums…
Hanaa Abduh Heba Mohsen Ebrah, Nadia Abdlrahim Khogali Salih
Severe acute malnutrition with medical complications is one of the most common causes of morbidity and mortality among children under the age of 5 years. Which can be management by given Therapeutic milk, it is available only at inpatient center at hospitals.…
Angélique Espérance Lembella Boumba, Augustin Aimé Lebonguy, Joseph Goma-Tchimbakala, Stech Anomene Eckzehel Nzaou, Chancelvie Pahivelle Limingi Polo, Mickaëlle Bokamba Moukala
Fermented foods play an important role in the daily life and diet of the populations in Congo. Among these fermented foods, there is Pilipili or fermented pepper which is consumed without prior cooking. The microorganisms present are eaten alive. Few studies…
Moh Moh Hlaing, Mya Ohnmar, Sandar Tun, Thidar Khine, Theingi Thwin
Background: Maternal Iodine Deficiency Disorder can result in inevitable cretinism as well as miscarriages, stillbirth and low birth-weight babies. Objective: There is a need to find out contributing factors towards urinary iodine concentrations of pregnant w…
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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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