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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…
Sebean Mayimbo, Clara Maphosa Haruzivishe, Concepta Kwaleyela, Bwembya Phoebe, Ellen Chirwa, Patrick Kaonga, Catherine Ngoma
The dietary diversity score (DDS) and the mid-upper arm circumference (MUAC) can be used to assess nutritional status. The DDS is a qualitative measure of food consumption reflecting an individual’s access to different food items and therefore a proxy indicat…
James Bitrus, Onyetugo C. Amadi, Tochukwu N. Nwagu, Chukwudi I. Nnamchi, Anene N. Moneke
Saccharomyces cerevisiae (baker’s yeast) and wheat flour are the conventional raw materials used in baking of bread. Wheat flour is preferred due to gluten proteins providing bread elasticity. Interest is shown in using flours from cassava mainly due to econo…
Wei Jin, D. W. Shoeman, Vijai K. S. Shukla, A. Saari Csallany
The antioxidative properties of four antioxidants such as rosemary extracts (RE), tert - butylhydroquinone (TBHQ), ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated on the formation of 4-hydroxy-2-transnonenal (HNE) in commercial…
Hiroshi Mori
The paper compares the height growth velocities of male schoolchildren in South Korea and Japan over the period 1961-2018. Growth in height was measured with the same birth cohorts, not by comparing mean height of ascending ages in the same year. Starting fro…
Mary R. Yan, Elaine C. Rush, Ruth Jackson, Shamim B. Shaikh
Snacking impacts the overall quality of dietary patterns, nutrition and health outcomes. Highly processed snack foods are normally unhealthy due to higher saturated fat content, refined grains (carbohydrates), and artificial ingredients. Snack product (re)for…
Gille Gandemer, Valérie Scislowski, Stéphane Portanguen, Alain Kondjoyan
Red meat contains a high proportion of heme iron (HI) which is absorbed at a far higher extent into the blood than the non-heme iron (NHI) found in plants. However, HI and NHI are expelled in the juice during cooking while a fraction of HI is converted into N…
Ibukun Olukorede Popoola, Oluwabukola Rashidat Popoola, Akinyemi Alaba Adeyemi, Oluwatobi Matthew Ojeniyi, Ibikunle Funsho Olaleru, Femi Joshua Oluwadele, Ezekiel Olukunle Akinwumi
Tropical regions across the globe are characterized by an annually prolonged hot weather conditions that showcase limiting production efficiency in livestock industry, as domesticated animals leave the zone of maximum comfort, under heat stress, with death an…
Na Lin, Ang Hu, Zhidong Liu
Effects of different treatments on the antioxidant activity of scallop protein hydrolysates (SPH) were evaluated using DPPH radical scavenging activity and reducing power. Results showed that the antioxidant activity of SPH had good heating-resistance from 25…
Anthony N. Ukom, Faith C. Egejuru, Philippa C. Ojimelukwe, Ugwuona U. Fabian
The present study aimed to investigate the nutrient quality, antioxidant activity and sensory acceptability of hard-to-cook African yam bean (AYB) seeds cooked for 5 h (control) and for 2 h with plant ash. The plant ash were unripe plantain peel ash (UPA), co…
Engy Ali, Pascale Delchevalerie, Zubair Shams, Petra Alders, Rony Zachariah
Background: Until recently, the experience on implementing community based management of acute malnutrition (CMAM) among children has been largely based in African settings. While the government in Bangladesh is yet to scale up CMAM approach, there is still p…
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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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