Category Archives: FNS

Food and Nutrition Sciences

Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life

Authors: Mohammed Alhejaili, Douglas Olson, Kayanush Aryana ABSTRACT Myrrh, commercially available as a brown powder, is a natural flavoring substance approved for food use by US Food and Drug Administration and has antibacterial and antifungal activity against pathogens. Myrrh is … Continue reading

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Whey Protein Intake Modulates Lipid Metabolism by Transcriptionally Affecting PPARs and SREBP1c and Their Downstream Enzymes in Mice

Author: Hajime Sasaki ABSTRACT Background: The effects of whey protein intake on the transcriptional expression of genes related to lipid metabolism in mice were investigated herein. Methods: For 4 weeks, mice were fed AIN-93G composed of either casein or whey … Continue reading

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Matrix Extension with Fitness for Purpose and Stability Assessment of DHA and Additional Fatty Acids in Individual Whole Chicken Eggs

Authors: Gerald Patrick Dillon, Alexandros Yiannikouris, Walter Brandl, Cathy Cardinall, Wendy Yuan, Colm Anthony Moran ABSTRACT The consumption of long chain polyunsaturated fatty acids (LC-PUFA) is associated with several human health benefits. Most notable of these LC-PUFA is docosahexaenoic acid … Continue reading

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