Category Archives: FNS

Food and Nutrition Sciences

Comparison of Child Lunch Meals in Brazil

Author(s): Carolina Martins, Natália Sanchez Oliveira Jensen, Silvia Maria Franciscato Cozzolino ABSTRACT Background: Recently, revised Dietary Guidelines in Brazil included a recommendation to “avoid fast food”. This project compared meals from home and away from home. Objective: To evaluate advertised … Continue reading

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Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices

Author(s):Aurelie Chanson-Rolle, Veronique Braesco, Julien Chupin, Laurence Bouillot ABSTRACT 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 … Continue reading

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Motivation Factors of Consumers’ Food Choice

Author(s): Iraz Haspolat Kaya ABSTRACT Consumer perception of food products is a very complex phenomenon that is influenced by a wide range of characteristics. The major motivation for food science and nutrition should be sensual features, cost/price balance, and consumer … Continue reading

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Nutritional Epidemiological Study to Estimate Usual Intake and to Define Optimum Nutrient Profiling Choice in the Diet of Egyptian Youths

Author(s): Moushira Zaki, Laila Hussein, Mostafa Gouda, Rania Bassuoni, Ahmed Hassanein ABSTRACT 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 … Continue reading

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Bacterial Transfer from Hands While Eating Popcorn

Author(s): Kimberly A. Baker, Inyee Y. Han1, J. Bailey, Lauren Johnson, Edward Jones1, Amy Knight, Mollye MacNaughton, Peter Marvin, Katherine Nolan, Rose Martinez-Dawson, Paul L. Dawson ABSTRACT Popcorn is a very social food, often shared with others and offered at … Continue reading

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Milk: An Alternative Beverage for Hydration?

Author(s): Cássia Pegoretti, Adriane Elisabete Costa Antunes, Fúlvia de Barros Manchado-Gobatto, Caroline Dario Capitani ABSTRACT The hydration status of a physically active individual or athlete can influence his/her physical or mental performance. The degree of hypohydration may lead to serious … Continue reading

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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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