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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…
Carine C. Hedji, Frédéric M. Houndonougbo, Ulbad P. Tougan, Marcel R. B. Houinato, Didier E. Fiogbe
The aim of the study was to evaluate the impact of unconventional food resources on the quality of pig meat. 90 pigs of which 20 were slaughtered at 180 days old for meat quality evaluation. It came out from the study that the highest L* and b* were obtained…
Marta Coronado Herrera, Rey Gutiérrez Tolentino, Salvador Vega y León, Claudia Radilla Vázquez, Marcela Vazquez Francisca, María de Lourdes Ramírez Vega
The aim of this paper is to analyze aspects of nutrition and nourishment among elderly diabetic people. It is presented the current research of products with functional food properties that provide not only nutritional value but also other components which en…
Padmanand Madhavan Nambiar, Wojciech J. Florkowski, Dong-Kyun Suh
The study examines factors associated with BMI among urban women responsible for food shopping and preparation in the Republic of Korea. The preliminary ANOVA analysis of the survey data collected from women residing in seven major urban centers is followed b…
Laura M. Machuca, Yamila E. Rodriguez, Daniela E. Guastavino Meneguini, María E. Bruzzo, María F. Acuña Ojeda, Marcelo C. Murguía
In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiot…
Lisong Hu, Xuezhi Fang, Menghao Du, Jingping Zhang
Nowadays, people are busier and busier for working and living, and suffer a lot of pressure on their body or mind. Therefore, people are prone to have fatigue activity and decrease their working efficiency and happiness. It was reported that fatigue is a comm…
Ramasamy Sripriya, Ramadhar Kumar
A novel enzymatic method for extraction and preparation of fish collagen from swim bladder revealed the occurrence of α , β and γ bands with approximately 12.1 g/100g collagen corresponding to 89% of collagen and thus confirmed the nativity and purity of the…
Talwinder S. Kahlon, Mei-Chen M. Chiu
This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grai…
Too C. Janet, Wanyoko K. John, Kinyanjui Thomas, Moseti O. Kelvin, Wachira N. Francis
A study was conducted to determine the effect of seasons in 23 different Kenyan commercially released tea cultivars. This was done for three seasons viz : cold and wet, cold and humid, hot and dry. The cold and wet season was shown to be the best for obtainin…
Eloi Salmwendé Tiendrebeogo, Alfa Oumar Dissa, Fabien Cherblanc, Issakha Youm, Jean-Claude Bénet, Aboubacar Compaoré, Jean Koulidiati
The sorption behaviour and water transport mechanisms inside Spirulina platensis samples were experimentally analysed during isothermal drying at 25℃ and 50℃. Two different products grown in semi-industrial farms from Burkina Faso and France with initial wate…
Moushira Zaki, Laila Hussein, Mostafa Gouda, Rania Bassuoni, Ahmed Hassanein
Objectives: To define optimum food and nutrient profiling in gender-specific and age group-specific variant regression models. Setting: 481 subjects of both sexes (18.4 years old) from Giza urban were set. Design: Dietary assessment used the 24-h dietary reca…
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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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