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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…
Bayan M. Abu-Ghazaleh
Chemical preservatives in foods are nowadays added at lower concentrations. However, this may allow survival of bacterial cells and induce increased resistance to various preservatives. In this study, the effects of growth in NaCl (10% or 15%) on survival of…
Satomi Ichimaru, Maren Sono, Hidetoshi Fujiwara, Ryutaro Seo, Koichi Ariyoshi
Background: The optimal rate of feeding advancement after initiation of early enteral nutrition (EEN) for underweight, critically ill patients is unknown. Methods: We conducted a retrospective chart review in intensive care unit (ICU) patients with a body mas…
Priyanka Patel, Kayla Ellis, Rajitha Sunkara, Loius Shackelford, Simon Ogutu, Lloyd T. Walker, Josh Herring, Martha Verghese
The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be…
Gavin Nixon, Laurie Hall, Timothy Wilkes, Michael Walker, Malcolm Burns
Food allergies represent a clear threat to the general health and wellbeing of those affected which place increasing pressure on food producers and regulatory authorities. Current analytical techniques typically find difficulties distinguishing between closel…
Kamini Joshi, Patricia Sparks, Mendel Friedman, Sadhana Ravishankar
The objective was to study the sensory attributes of organic leafy greens treated with plant antimicrobials and identify treatments most accepted by panelists. Organic leafy greens were washed with antimicrobials and stored at 4°C for 24 h prior to servin…
Lamin S. Kassama, Michael Ngadi
The effects of frying oil temperature (FOT) and time on densities and shrinkage in chicken breast meat during deep-fat frying were investigated. De-boned Chicken breast samples were diced and fried at different FOT (170℃, 180℃, and 190℃) in an industrial frye…
Diego Vinueza, Lydia Lera, Judith Salinas, Carmen Gloria González, Lorena Barrios, Fernando Vio
<i>Objective</i> : Use a school-based food garden as an instrument to improve healthy dietary consumption, habits, and practices among children from the third to fifth grade in public schools in Chile. <i>Design</i> : Quasi-experimental, six-month interventio…
Leah Goodyer, Leanne J. Brown, Elesa Crowley
This study aimed to evaluate dietetic practices for patients with celiac disease and knowledge of celiac disease amongst rural dietitians. This study comprised of two parts: 1) a retrospective file audit of patients with celiac disease attending a rural diete…
Tonicley Alexandre da Silva, Caio José de Carvalho-Filho, Elizabeth de Sousa Barcelos Barroqueiro, Deysianne Costa das Chagas, Flá via Raquel Fernandes Nascimento, Rosane Nassar Meireles Guerra
The aim of this study was to evaluate the effect of chronic treatment with diets rich in carbohydrates on the IgM and IgG antibody production and the seric glucose concentration in diabetes. Nonobese diabetic (NOD) mice received, ad libitum , by oral route, t…
Carola Noelia Riernersman, Romero Ana María
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97…
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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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