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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…
Yi Zhang, Min Zhou, Wenbing Wu, Xuenong Zhu, Yuwen Tan
In order to study the meat quality characteristics of Ningdu yellow rooster, the 7 indexes of 120 healthy Ningdu yellow rooster s after slaughter at the age of 16 weeks were determined, and correlation analysis, regression analysis and principal component ana…
Gilbert Owiah Sampson
Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, t…
O. E. Ezim, L. U. S. Ezeanyika, C. U. O. Ujowundu
Impact of traditional treatments on the nutritional value of Artocarpus heterophyllus seeds w as evaluated. Four traditional processing methods were used (boiling, roasting, soaking and fermentation ) . Boiled A. heterophyllus (BAH) samples were boiled in wat…
Nkereuwem Sunday Etukudoh, Ocheola Oki Joyce Ene
Considering the injurious effects of hypohydration, a study on the water consumption pattern of young adult in a specified higher institution in Adamawa State was sought due to concerns on the low plain water consumption with the objectives of understanding t…
Rodica Siminiuc, Dinu Țurcanu, 1 1
Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufact…
Jelisa Thomas, Allexey Barley, Shantrell Willis, Jasmine Thomas, Martha Verghese, Judith Boateng
Colored potatoes are an interesting alternative to the traditional, white-creamed potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the approp…
Hilda Núñez-Rivas, Ileana Holst-Schumacher, Adriana Blanco-Metzler, María de los Angeles Montero-Campos, Natalia Campos-Saborío, Karla Benavides-Aguilar
The objectives of this study were to estimate sodium intake and to identify the main dietary sources of this nutrient in young people. Cross-sectional study performed in 2685 students from 64 schools and high-schools of Costa Rica. A food frequency survey was…
Gilbert Owiah Sampson
Fats and oils are a class of organic compounds called lipids and are usually a mixture of tri acyl glycerols with their fatty acids in varying proportions. While large types of fatty acids are found in natural fats and oils, only a few of them are important t…
Catherine M. Crill, Oscar R. Herrera, Lindsay H. Stuart, Michael L. Christensen
Parenteral nutrition associated liver disease (PNALD) is a significant complication in infants receiving long-term parenteral nutrition (PN). Chronic administration of PN has been associated with its development. Our purpose is to characterize our incidence o…
Michihiro Suwa, Isao Morii, Masaya Kino
Background: Omega-3 polyunsaturated fatty acids (PUFAs) have some protective benefits for patients with coronary artery and cerebrovascular diseases. Eicosapentaenoic acid (EPA) drugs are prescribed as branded (B: EPADEL ? ) or generic products but no data ex…
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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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