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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…
Akikazu Takada, Fumiko Shimizu, Yukie Ishii, Mutsumi Ogawa, Tetsuya Takao
Background: It is not known whether plasma amino acids levels are different between young and old men in Japan. No research has been reported about changes in plasma levels of amino acids after the administration of glucose or sucrose to young and aged men. O…
Marina Indriasari, Hardinsyah, Lilik Kustiyah, Bambang Pontjo Priosoeryanto, Ferial Hadipoetro Idris
S pasticity is a stiff muscle condition because the muscles receive impulses continuously. Calcium ions play a role in the ability of nerves to stimulate muscle contraction. This study aimed to analyze the effect of calcium consumption on the changes of spast…
Fawzy S. Ibrahim, Ateteallah H. Ateteallah, Hussein A. Abd El-aal, Osama S. F. Khalil
Soy-corn-yoghurt is a fermented product that obtained from inoculation of yoghurt starter to soy corn milk. The present study was conducted to study the use of different ratios of soy corn milk and corn milk only with buffalo milk in the manufacture of yoghur…
Chelsey Fiecke, Mindy Kurzer, Chi Chen, A. Saari Csallany
The present study was carried out to determine whether the consumption of epigallocatechin (EGCG), the major bioactive green tea catechin, exerts a positive effect on lowering in vivo lipid peroxidation, a measure of oxidative stress, in healthy postmenopausa…
Monica Sanchez, Deanna L. Pucciarelli
Background: The registered dietetic four-year degree educational structure has been intact since 1926. Master level nutrition programs exist in the U.S., but are not standardized or accredited unlike four-year degrees. Academic requirements for nutrition grad…
Kondia Honoré Ouoba, François Zougmore, Hélène Desmorieux
In this paper the influence of sample initial size on their convective drying at 80°C using convective dryer is determined. Results prove that initial size must be taken into account when drying process was estimated. This influence is limited by its form of…
Shaokai Liu, Masashi Hosokawa, Kazuo Miyashita
The purpose of this study was to evaluate the influence of squalene (SQ) on plasma and hepatic lipid levels of obese/diabetic KK- A y mice and wild-type C57BL/6J mice. SQ supplementation significantly increased the HDL cholesterol of KK- A y mice, which was p…
Justine Bomo Assanvo, Georges N’zi Agbo, Judith Brunnschweiler Beez, Vincent Monsan, Zakaria Farah
Attiéké is fermented cassava semolina steamed and consumed with proteins and vegetables. From Ivorian traditional origin, its popularity is increasing in Africa and production networks are developing. However, the growth of attiéké industry is still curbed by…
Hiroshi Mori
Child height in Japan and South Korea increased dramatically over the past half century. At age 17 - 18 years, male students in Japan were 2 cm taller in the 1960s through 1970s, still barely taller in the 1980s than S. Korean students, but by the early 1990s…
Sherifah Monilola Wakil, Joshua Opeyemi Ola
The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investigated. The dry-milled, malted maize grains fortified with dry-milled roasted tigernut flours (70:30) were subjected to 48 hrs of spontaneous…
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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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