美国科研出版社期刊
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作者:Dimitrios Papandreou , Zujaja Tul Noor , Maitha Rashed
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.1-11Scientific Research Publishing
摘要:The cancer incidence has risen dramatically over the last decades. About 8 million people died globally according to latest reports, which represented almost 40% more than it was 20 years ago. Risk factors for the development of cancer have been found to include smoking, alcohol,...
作者:Noureddine Menadi , Ghozlane Kelkoul , Ilhem Hassani ...
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.12-17Scientific Research Publishing
摘要:Background: Malnutrition is common for elderly representing a major public health problem with many consequences for the health. Objectives: To assess the nutritional status of a population of elderly living at home. Subjects and Methods: The assessment was conducted from a ...
作者:Yueyuan Zhang , Inyee Han , Paul Dawson
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.18-28Scientific Research Publishing
摘要:Peach skin is a byproduct from the further processing of fresh peaches with the potential to be recovered and utilized as a natural antioxidant. Color analysis, phenolic content and antioxidant activity of peach skin from 13 varieties of peaches grown in South Carolina were ...
作者:Amanda Jagdis , Gary Liss , Soheila Maleki ...
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.29-37Scientific Research Publishing
摘要:Introduction: While exposure to environmental peanut during infancy appears to promote sensitization by the epicutaneous route, early and frequent peanut ingestion during infancy may prevent peanut allergy through oral tolerance. Due to parental occupation, the offspring of ...
作者:Endale Amare , Claire Mouquet-Rivier , Adrien Servent ...
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.38-48Scientific Research Publishing
摘要:The effect of popping and fermentation on protein quality of three different varieties of amaranth grains cultivated in Ethiopia was evaluated. Total lysine content of the grains was higher than that of commonly available cereals but close to that of legumes. Methionine and cyste...
作者:Waled Amen Mohammed Ahmed
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.49-53Scientific Research Publishing
摘要:Background: The WHO considers food poisoning the main cause of morbidity and mortality in developing countries, and the responsible for high levels of loss of productivity in developed countries. Objective: The study aims to assess the mothers’ knowledge about preventive mea...
作者:Shaimaa B. Abdelaziz , Meray Rene Labib Youssef , Amal S. Sedrak ...
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.54-63Scientific Research Publishing
摘要:Objectives: Childhood malnutrition is a major concern in developing countries. Therefore, the present study aimed to determine the nutritional status and dietary habits of school children. Methods: This is a community based cross-sectional survey designed to evaluate nutriti...
作者:Luana Calabrone , Marilena Larocca , Stefania Marzocco ...
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.64-74Scientific Research Publishing
摘要:Horseradish( Armoracia rusticana Gaertn) is a perennial cropbelonging to the Brassicaceae family , widely used as spice in food and as herbalingredient in ethno-medicine. This studyevaluated the phenolic compounds content, antioxidant capacity andanti-lipase activity of methanol,...
作者:Selma F. C. Cunha , Lidiane S. Tanaka , Roberta G. Salomão ...
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.75-82Scientific Research Publishing
摘要:Background & Aims: We compared the screening nutritional data of patients with malignant and non-malignant disease, and classified their nutritional risk according to the primary tumor’s site. Methods: Subjective Global Assessment was applied to 3008 patients within 48 h of ...
作者:Ibrahim Khalifa , Hassan Barakat , Hamdy A. El-Mansy ...
来源:[J].Food and Nutrition Sciences, 2015, Vol.06 (01), pp.83-100Scientific Research Publishing
摘要:Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substi...

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