Category Archives: FNS

Food and Nutrition Sciences

Vitamin D and Bone Health

Author(s): Alberto Falchetti, Elisa Rossi, Roberta Cosso, A. Buffa, Stefania Corvaglia, Nazzarena Malavolta ABSTRACT The vitamin D3 molecule, or cholecalciferol, is now considered a hormone that acts on multiple homeostatic fronts, either skeletal or extra-skeletal. After 100 years since from … Continue reading

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Antihyperglycemic Activity of Moringa oleifera Lam Leaf Functional Tea in Rat Models and Human Subjects

Author(s): Edith N. Fombang, Romuald Willy Saa ABSTRACT Maintenance of glycemic control is important in preventing diabetes and its associated complications. Considering the current recommended approach for the use of functional foods and their bioactive components in the prevention and … Continue reading

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Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia senegal var. kerensis

Author(s): Johnson K. Mwove1, Lilian A. Gogo, Ben N. Chikamai, Mary N. Omwamba, Symon M. Mahungu ABSTRACT It was of interest to determine the water holding effect of the gum from the Acacia senegal var. kerensis in extended beef rounds. … Continue reading

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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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