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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…
Chika Horikawa, Nobuko Murayama, Eri Tochikura, Emi Ishida, Miyo Kojima, Sumie Isobe, Kazue Suzuki, Kyoko Fueta, Miyoko Kira, Mizue Sasaya, Misato Koide, Asako Oyanagi, Rika Yonekura, Yae Iriyama, Yumi Nakajima, Chiho Hatano, Junichi Horii
Salt reduction policies have been implemented throughout the world as well as in Japan. However, most of the current questionnaires for estimating salt intake are apt to be based on empirical evidence. This study was aimed to develop and validate a questionna…
Lily M. Vargas-Rodríguez, Jesús E. Morales-Barrera, José G. Herrera-Haro, Juan Antonio-Bautista, Roberto López-Pozos, David Hernández-Sánchez
To evaluate the effect of different levels of citric acid (CA) combined with phytase and calcium levels in the diets of laying hens on the calcium and phosphorus (P) contents of eggs: yolk-albumen and shell, yolk color and egg quality. A study was conducted w…
Si-Yin Chung, Shawndrika Reed, Dunhua Zhang
Despite being known as resistant proteins, peanut allergens (Ara h 1 and Ara h 2) can be digested and cause allergic reactions. Making the allergens more resistant to digestion may aid in non-absorption and excretion of the allergens. Our objectives were to m…
Mohammed E. Hefni, Mohamed T. Shalaby, Rasha A. Mohamed, Ahmad M. Elwa, Cornelia M. Witthöft
The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for technical reasons. We previously developed novel legume foods with enhanced folate content. In this stud…
Louise Ocho-Anin Atchibri, Etienne Dako, Benoit Sarazin
The extraction and solubilization of proteins from seeds of Phaseolus vulgarisms for two-dimension polyacrylamide gel electrophoresis (2D-PAGE) and analysis by mass spectrometry are very sensitive procedures. In this study, we used two methods of extraction a…
Margit D. Aaslyng, Birgitte Winther Lund, Kirsten Jensen
Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marinade containing acerola, sumac and oregano.…
Hassan Safa, Philippe Gatellier, Jean-Louis Berdagué, Nathalie Kondjoyan, Frédéric Mercier, Stéphane Portanguen, Raphaël Favier, Pierre-Sylvain Mirade
We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parame…
Madhuri Kanala, Geoffrey P. Savage
The total, soluble and insoluble oxalate contents of the small, large and cauline leaves and small and large stems of miner’s lettuce ( Claytonia perfoliata ) plants which had been irrigated with tap water or a soluble fertilizer were extracted and measured u…
Hassan Abdel-Rahman, Said Ibrahim Fathalla, Mohamed Ezzat Assayed, Shimaa Ramadan Masoad, Abeer Abdelaleem Nafeaa
The objective of the current work is to investigate the possible beneficial effects of forced feeding of fenugreek to rabbit does on their milk composition, milk yield, anemia screening parameters, immunity and the growth performance of bunnies. Twenty white…
Mohamed M. Abd El-Razik, Mohamed F. Y. Hassan, Mohamed G. E. Gadallah
The aim of this study is implementation of Hazard Analysis and Critical Control Points (HACCP) system during production of Egyptian Kishk on small scale production. Kishk is a traditional dry fermented product consisted from salted sour butter milk (Laban zee…
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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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Manuscripts must be original and not under consideration elsewhere. Submit in Microsoft Word or LaTeX with figures at 300 dpi minimum. Structure research articles as Abstract, Introduction, Methods, Results, Discussion, and References.
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