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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…
Kazutaka Yoshida, Mari Mori, Tatsuya Miyashita, Shuko Murakami, Takahiro Inakuma, Satoshi Sunabori, Hiroyuki Suganuma, Yukio Yamori
Adequate vegetable intake is important in reducing the risk of lifestyle-related diseases; however, intake amongst young Japanese adults is poor. This study aimed to assess the effect of daily intake of a commercially available vegetable juice on nutritional…
Modupe F. Bobadoye, Oluwaseun O. Bamisi, Victor N. Enujiugha
This study investigated the possible hypolipidemic and antioxidative effects of <i>Chrysophylum albidum</i> juice in rats fed on highcholesterol and fatty diets (HFCD). The juice was expressed, pasteurized and frozen until needed. Diets were formulated by mix…
Ngozi Uchechi Ukam, Mary Achi Mgbekem, Roseline Edide, Ikemefuna Christopher Obizoba
This work on nutrient and phytochemical composition of five wild green leafy vegetables consumed in Erei-Biase Local Government Area of Cross River State, Nigeria was aimed at identifying and determining the nutrient, and phytochemical compositions of Amarant…
Zhi Zhang, Mengting Pan, Dongmin Liu
Taken kiwi fruit as raw material, this paper extracted kiwi fruit seed oil with ultrasonic-assisted enzyme, researched the influence of factors such as liquid-to-solid ratio, granularity, type of enzyme, ultrasonic power, treating time, enzymolysis temperatur…
Noriaki Kasuya, Megumi Okuyama, Kazutaka Yoshida, Satoshi Sunabori, Hiroyuki Suganuma, Isamu Murata, Yutaka Inoue, Ikuo Kanamoto
Controlling postprandial blood glucose levels can prevent and improve lifestyle-related diseases. We aimed to evaluate the effects of a commercially available vegetable juice, which is a convenient alternative to vegetables, on postprandial glucose elevation.…
Mostaq Ahammad, T. Thuy Minh Nguyen
Starch is an essential but very complex semi-crystalline biopolymer. In addition to being an important food source, numerous industrial applications have been proposed for this renewable material. Most applications are highly dependent on the physical propert…
Yanni Papanikolaou, Victor L. Fulgoni III
Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old; N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters…
Detto Karamoko, N’Dédé Théodore Deni, Jean-Luc Aboya Moroh, Koffi Maïzan Jean-Paul Bouatenin, Koffi Marcellin Dje
The effects of variety and tapping length on several physical, biochemical, nutritional and micro-biological parameters (viscosity, pH, Total Titratable Acidity (TTA), fermenting microorganisms, contaminants) of palm wine extracted from two varieties of palm…
Shigeo Nakayama, Fusako Mitsunaga, Akira Maeda, Shin Nakamura, 1 1
Inulin is a soluble and indigestible fiber derived from natural plants such as Jerusalem artichoke ( Helianthus tuberosus ), “Kikuimo”. In the current study, a nutrigenomics approach was utilized to evaluate the in vivo function of “Kikuimo Extract” (KE) in o…
Nadezhda V. Tyshko, Elvira O. Sadykova
Practical application of new methods of а plant genome transformation resulted in the need for strict regulation of the safety assessment process of genetically modified organisms of plant origin, intended for use in food. The devise of Genetically Modified O…
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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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