Category Archives: FNS

Food and Nutrition Sciences

Effect of Specific Mechanical Energy on In-Vitro Digestion and Physical Properties of Extruded Rice-Based Snacks

Author(s): Yiming Feng, Youngsoo Lee ABSTRACT The effect of specific mechanical energy (SME) on in-vitro digestion and physical properties of extruded rice-based snacks was investigated in this study. Whole grains of medium grain brown rice (BR), medium grain sushi rice … Continue reading

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Utilization of Livestock By-Products to Create Employment Opportunities and Wealth in Somaliland

Author:Wamalwa Kinyanjui In Somalia, like in any other developing countries in the Horn of Africa, livestock by-products such as bones, horns, fats, hair, hooves and teeth are hardly utilized. Instead, they are discarded in municipal landfills. The intervention undertaken by … Continue reading

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Milk of Camel and Yak: Time to Drink Education Worldwide

Akbar Nikkhah Chief Highly Distinguished Professor, Faculty of Agricultural Sciences, University of Zanjan, Iran; Source: Science of Camel and Yak Milks: Human Nutrition and Health Perspectives; Food and Nutrition Sciences; DOI: 10.4236/fns.2011.26092 Milk is considered as the foremost functional liquid in the nature. Its … Continue reading

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Why there is a Growing Demand Toward Phosphate Free Processed Meat Products?

Author(s): Samer Mudalal, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi, Claudio Cavani Due to the current modern comfort life, consumer attitude is shifting more toward easy to prepare, convenient, and attractive processed meat products which had led to put more pressure on … Continue reading

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