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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…
Ayala-Moreno María del Rosario, Fernández-Callejas José María Salvador, Maldonado-Hernández Jorge
Objective : To assess the lipid quality focusing on trans fatty acids (TFA) content of standardized milk formulas marketed in Mexico for infants aged from 0 to 36 months. Material and Methods : A total of 27 infant formulas from eight different leading brands…
Carolina Martins, Natália Sanchez Oliveira Jensen, Silvia Maria Franciscato Cozzolino
Background: Recently, revised Dietary Guidelines in Brazil [1] included a recommendation to “avoid fast food”. This project compared meals from home and away from home. Objective: To evaluate advertised fast food children’s lunch meals and a typical Brazilian…
Aurelie Chanson-Rolle, Veronique Braesco, Julien Chupin, Laurence Bouillot
The study aimed to compare the nutritional composition of commercial and home-made orange juices with a fruit content of 100%, i.e., without dilution with water and without addition of sugars or any other sweeteners. Orange juice samples (n = 12 for both type…
Colin G. Scanes
Purpose: The present study examined the putative relationship between circulating concentrations of glucose and log10 body weight in a large sample size (270) of wild species but with domesticated animals excluded from the analyses. Methods: A data-set of pla…
Jijun Wu, 1 1, Yujuan Xu, Gengsheng Xiao, Yuanshan Yu, Jing Wen
Juice drinks are an important commercialization alternative for lychee, a tropical and subtropical fruit. Although the lychee juice content is important when assessing the quality of a drink, there are no published methods to determine it, particularly simple…
Erin St. Onge, Shannon A. Miller, Carol Motycka
Obesity is a significant concern in the United States, affecting approximately 35% of the population. Comorbidities, such as diabetes, hypertension, and hyperlipidemia, significantly increase one’s risk of heart attack, stroke, and even death. Liraglutide, a…
Maritza Gil, 1 1, Francy Orrego, Edith Cadena, Rosa Alegria, Julian Londono-Londono
Cocoa ( Theobroma cacao ), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing special beans. This category is subject to postharvest…
Tamador Maayah, Malak Angor, Khaled Al-Marazeeq, Basem Al-Abdullah
This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4°C and 12°C. Three roast beef treatment…
Wassiyath Moussé, Pacôme A. Noumavo, Nicodème W. Chabi, Haziz Sina, Majoie G. Tohoyessou, Théodora A. Ahoyo, Lamine Baba-Moussa
Market garden products can carry several types of microorganisms, and their consumption is the source of many cases of food poisoning. This work aimed to improve food safety in Benin. In characterizing strains of K. pneumoniae and fluorescent Pseudomonas spp.…
Samuel Kimutai, John Wanyoko, Thomas Kinyanjui, Stephen Karori, Augustine Muthiani, Francis Wachira
This study was carried out to characterize total residual catechins and their fractions, polyphenolic contents and antioxidant activities of black teas enriched with high levels of theaflavin-3,3’-digallate. The made teas were processed from eleven selected c…
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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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