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Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
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…
Jinping Zhang, Xuebin Li, Yue Ying, Xiaohua Yao
Cottonseed hull substrates blended with different ratios of <i> Castanea mollissima Blume </i> shell were prepared and used for the cultivation of <i> Pleurotus geesteranus </i> . The effects of the chestnut shell content on the mycelial growth rate, yield, n…
Rebecca Cherono, Irene A. Ogada, Judith Kimiywe
Background: Obesity among women of child-bearing age has been a public health concern in the recent past. Central obesity has been found to be rising in different countries. Objectives: This study determined prevalence and correlates of central obesity and no…
Sanmily Santos Damacena, Ludmilla Santana Soares e Barros
Informal fish marketing is an important source of food and income for many families. However, it is also a public health issue, since the quality of fish can be compromised during marketing. The microbiological quality of fish sold in town fairs in the munici…
Suzon Ahmed, Md. Abdullah Al Mamun, Niaz Mahmud, Nisat Farzana, Mosammat Sadia Akther Sathi, Biplob Kumar Biswas, Amit Datta, Tanvir Ahmad
Since anemia is one of the most skyrocketed public health problems worldwide , an investigation has thus been conducted to assess the prevalence and associated factors of anemia among the pregnant women receiving antenatal care (ANC) at Fatima Hospital in Jas…
Hajime Sasaki
Background: The effects of whey protein intake on the transcriptional expression of genes related to lipid metabolism in mice were investigated herein. Methods: For 4 weeks, mice were fed AIN-93G composed of either casein or whey protein as the protein source…
Hajime Sasaki
Background: Although the effect of whey protein intake on protein metabolism in exercise-loaded skeletal muscle has been well documented, little has been reported on its effect on resting muscle. The effects of whey protein intake on protein metabolism in res…
Núñez-Rivas Hilda Patricia, Holst-Schumacher Ileana, Campos-Saborío Natalia
The objective of the study was to evaluate the association of sociodemographic, biopsychosocial and lifestyle behaviors (diet, sedentarism and physical activity) with eating disorders (ED) in a national sample of Costa Rican children and adolescents. This was…
Matias A. Michel, Fernando A. Revidatti, Ricardo J. Fernández, Martín L. Sindik, Paola Sanz, Xochitl Hernandez-Velasco, Juan D. Latorre, Billy M. Hargis, Guillermo Tellez-Isaias
The effects of supplementing a blend of organic acids (OA) and a lactic acid bacteria (LAB) based-probiotic on egg to chick weight loss (%) and Salmonella spp. recovery counts in the litter of commercial broiler breeders were examined in three independent tri…
Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Thazhakot Vasunambisan Sankar, Teralandur Krishnaswamy Srinivasa Gopal
Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour…
Phatthira Sutloet, Warangkana Sompongse, Katsuji Morioka
The gel-forming ability of rohu ( Labeo rohita ) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming ability of kamabok…
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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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