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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…
A. Saari Csallany, Cheryl E. Ainslie-Waldman, Lindsay R. Young, Chi Chen, Mindy S. Kurzer, Susan K. Raatz
Dietary omega-3 (n - 3) polyunsaturated fatty acids (PUFA) are recommended by public health organizations to reduce the risk of cardiovascular disease, and several epidemiological studies have suggested there is an inverse association between n - 3 intake and…
Asmaa Meraou, Hafida Merzouk, Amel Saidi, Amel Medjdoub, Sid Ahmed Merzouk, Slimane Belbraouet
Background: The prevalence of overweight and obesity associated with oxidative stress and immune abnormalities is continuously increasing. Antioxidant supplementations might counteract potential damage caused by ROS to cellular tissues. Objective: To determin…
Emma Bohringer, Leanne Brown
Malnutrition is common, and is a significant contributing factor to morbidity and mortality in the oncology setting. Previous research suggests that dietetic services in rural oncology clinics need to be well organized, timely and flexible with routine screen…
Oscar R. Herrera, Michael C. Storm, Richard A. Helms
Various studies have shown a role for citrulline as a gut mass biomarker in patients with short bowel syndrome. Our hypothesis is that plasma citrulline is both a gastrointestinal (GI) function and a gut mass marker. Our objective was to validate previous obs…
Tamador Maaya, Basem Mohammed Al-Abdullah
This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated; the first three tr…
Alberto Falchetti, Elisa Rossi, Roberta Cosso, A. Buffa, Stefania Corvaglia, Nazzarena Malavolta
The vitamin D3 molecule, or cholecalciferol, is now considered a hormone that acts on multiple homeostatic fronts, either skeletal or extra-skeletal. After 100 years since from its identification as a protective and curative factor of rickets, during the last…
Edith N. Fombang, Romuald Willy Saa
Maintenance of glycemic control is important in preventing diabetes and its associated complications. Considering the current recommended approach for the use of functional foods and their bioactive components in the prevention and management of diabetes, the…
J. L. Herring, V. C. Narayanan
Corn pericarp and peanut hull (lignocellulosic materials) which are food industry by-products were used as substrates in this study. Alkaline hydrogen peroxide (H 2 O 2 ) pretreatments at 0%, 2.5% and 5% were used for the removal of lignin. Simultaneous Sacch…
Maki Kobayashi, Shintaro Egusa, Mitsuru Fukuda
We previously investigated the physiological effect of an ethanol extract of fermented soymilk on rats and clarified that this extract modulated their hepatic lipid metabolism. Although the soy isoflavones and oligopeptides are representative functional compo…
R. L. Miller-Cebert, J. Boateng, E. Cebert, L. Shackelford, M. Verghese
Cruciferous vegetables have great health benefits, and their components may be significant in the inhibition of colon tumors. The objective of this study was to investigate and compare the chemopreventive potential of cabbage, turnip greens, collard greens an…
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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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