Journal of Food and Nutrition Sciences

Archive

Volume 1, Issue 1, May 2013

  • Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage

    Zehra Güler

    Issue: Volume 1, Issue 1, May 2013
    Pages: 1-6
    Received: 19 April 2013
    Published: 2 May 2013
    DOI: 10.11648/j.jfns.20130101.11
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    Abstract: The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P... Show More
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  • Factor Affecting the Vitamin D Status in South Korean Children

    Su Jin Jeong

    Issue: Volume 1, Issue 1, May 2013
    Pages: 7-12
    Received: 14 May 2013
    Published: 10 June 2013
    DOI: 10.11648/j.jfns.20130101.12
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    Abstract: To establish the prevalence of vitamin D deficiency and insufficiency in healthy South Korean children aged between 1 month and 16 years and to identify factors affecting the serum vitamin D levels in South Korea. A total 969 healthy children were enrolled in this study. Serum levels of 25 hydroxyvitamin D (25(OH)D), calcium, phosphorous and alkali... Show More
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  • Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato

    Benard O. Oloo, Shitandi Anakalo, Mahungu Symon, Malinga Joyce Barasa

    Issue: Volume 1, Issue 1, May 2013
    Pages: 13-17
    Received: 4 March 2013
    Published: 20 June 2013
    DOI: 10.11648/j.jfns.20130101.13
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    Abstract: Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactob... Show More
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