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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…
Marvin L. Moncada, Carlos E. Astete, Cristina M. Sabliov, Douglas W. Olson, Charles A. Boeneke, Kayanush J. Aryana
Particle size reduction of salt to submicron range increases its surface area resulting in increased saltiness perception. The objective was to evaluate the incorporation of nano-spray dried sodium chloride on the physicochemical characteristics of surface-sa…
Nwatarali Philomena Onwuamaeze, Acham Hedwig, Nakimbugwe Dorothy
Micronutrient deficiency (MD) is a problem among schoolchildren which, in addition to other effects, also affects their intellectual abilities. Inclusion of vegetables to food formulations can help to reduce MD because they contain vital micronutrients which…
Camel Lagnika, Yann C. S. Adjovi, Latifou Lagnika, Fructueux O. Gogohounga, Ornella Do-Sacramento, Raoul K. Koulony, Ambaliou Sanni
Increasing consumer awareness regarding the health benefits of different nutrients in food has led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of ult…
Lauren E. Conlon, Matthew A. Wallig, John W. Erdman
Diets rich in soy products may reduce the risk of prostate cancer (PCa). Daidzein, the major isoflavone present in soy germ, can be metabolized by the gut microbiota into equol. The effects of daidzein and equol on PCa have not been well studied. The objectiv…
Fayez Hamam, Ahmed Eldalo, Mohammad Khaleel, Abdullah Alwagdani, Ahmed Alqarni, Bandr Daghas, Msfer Alharthi, Huda Alharthy, Samah Hassen, Abrar Alsofiany, Sahar Alotaibie
Background/Objectives: The Saudi population has experienced significant transformations in their lifestyle which could be attributed to several factors. Aims: This work sought to determine effects of food habits and lifestyle on prevalence of overweight (OW)/…
Khaled M. Al-Marazeeq, Malak M. Angor
This work aimed at determin ing the maximum acceptable level of wheat germ that can be added to one of homemade biscuit s in Jordan, study ing some chemical and sensory properties of this product , m oreover, study ing the effect of storage time after two mon…
Sandrine Le Gall-David, Vincent Meuric, Gaëlle Benzoni, Sophie Valière, 1 1, Alain Guyonvarch, Jacques Minet, Martine Bonnaure-Mallet, Frédérique Barloy-Hubler, 1 1
After ban of antibiotics growth promoters (AGP) in Europe in 2006, use of non-medicated gut microbiota regulators as feed additives has dramatically increased. This study aimed at describing the effects of a copper-exchanged zeolite on broiler growth performa…
Hassan Barakat, Abdulaziz Al-Furaydi, Abdulelah Al-Harbi, Ali Al-Shedookhi
The study is aiming at preparation of low-calorie fruit nectars for diabetes and weight maintaining approaches as well as consumer satisfaction. Therefore, twenty low-calorie fruit-based formulated nectars were prepared mainly from orange, pomegranate, guava…
Eman M. Elgendy, Hoda S. Ibrahim, Hanaa F. Elmeherry, Amal G. Sedki, Faten U. Mekhemer
Cinnamon and lemon are the oldest plants which possess a rising popularity due to their therapeutic potential from centuries. Cinnamomum zeylanicum and lemon ( Citrus lemon L. ) have been subjected to extensive research. Their essential oils were extracted by…
Pamela Hasslöf, Frida Karlsson Videhult, Sven Arne Silfverdal, Christina E. West, Christina Stecksén-Blicks
Pregnancy and post-partum represent a period of susceptibility for vitamin D insufficiency. This study investigated S-25 [OH] D levels in women in northern Sweden 4 weeks post-partum and its association with selected background factors. Blood from 100 healthy…
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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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