Category Archives: FNS

Food and Nutrition Sciences

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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Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Processing waste material from the peanut blanching industry can be treated to remove compounds that have health promoting properties Peanuts are consumed worldwide and prized for their delicious flavor when roasted and well as providing a source of valued cooking … Continue reading

479 total views, 1 views today

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Taking Fish Oil? Think Again

2013 was a very bad year for fish oil with 3 horrific failures. The world’s leading medical journals published their failures but too few patients were made aware.  First, fish oil’s monumental failure to help heart disease as published in … Continue reading

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