Food Production, Processing and Nutrition最新文献

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Postbiotics: the new horizons of microbial functional bioactive compounds in food preservation and security 后益生菌:微生物功能性生物活性化合物在食品保存和安全方面的新视野
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-02-27 DOI: 10.1186/s43014-023-00200-w
Bishwambhar Mishra, A. K. Mishra, Y. K. Mohanta, Rajasri Yadavalli, Dinesh Chand Agrawal, Himavarshini Parvath Reddy, Rithika Gorrepati, Nagendranatha Reddy, Sanjeeb Kumar Mandal, Mohammad Zaki Shamim, Jibanjyoti Panda, Awdhesh Kumar
{"title":"Postbiotics: the new horizons of microbial functional bioactive compounds in food preservation and security","authors":"Bishwambhar Mishra, A. K. Mishra, Y. K. Mohanta, Rajasri Yadavalli, Dinesh Chand Agrawal, Himavarshini Parvath Reddy, Rithika Gorrepati, Nagendranatha Reddy, Sanjeeb Kumar Mandal, Mohammad Zaki Shamim, Jibanjyoti Panda, Awdhesh Kumar","doi":"10.1186/s43014-023-00200-w","DOIUrl":"https://doi.org/10.1186/s43014-023-00200-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140425712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Durian (Durio zibenthinus) waste: a promising resource for food and diverse applications—a comprehensive review 榴莲(Durio zibenthinus)废弃物:用于食品和多种应用的前景广阔的资源--综合评述
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-02-26 DOI: 10.1186/s43014-023-00206-4
Rhea Abegail J. Gamay, Patricia May N. Botecario, Philip Donald C. Sanchez, Marjun C. Alvarado
{"title":"Durian (Durio zibenthinus) waste: a promising resource for food and diverse applications—a comprehensive review","authors":"Rhea Abegail J. Gamay, Patricia May N. Botecario, Philip Donald C. Sanchez, Marjun C. Alvarado","doi":"10.1186/s43014-023-00206-4","DOIUrl":"https://doi.org/10.1186/s43014-023-00206-4","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140431407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits 生物强化黄玉米-豇豆复合面粉和饼干的理化、体外淀粉消化率和感官特性
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-09 DOI: 10.1186/s43014-023-00201-9
E. A. Irondi, K. Olatoye, H. T. Abdulameed, Olawale Mashood Aliyu, E. Ajani, Osayame Funmilayo Ogbebor
{"title":"Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits","authors":"E. A. Irondi, K. Olatoye, H. T. Abdulameed, Olawale Mashood Aliyu, E. Ajani, Osayame Funmilayo Ogbebor","doi":"10.1186/s43014-023-00201-9","DOIUrl":"https://doi.org/10.1186/s43014-023-00201-9","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139535178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Salmon processing discards: a potential source of bioactive peptides – a review 鲑鱼加工废弃物:生物活性肽的潜在来源--综述
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-07 DOI: 10.1186/s43014-023-00197-2
Vegneshwaran V. Ramakrishnan, A. Hossain, D. Dave, Fereidoon Shahidi
{"title":"Salmon processing discards: a potential source of bioactive peptides – a review","authors":"Vegneshwaran V. Ramakrishnan, A. Hossain, D. Dave, Fereidoon Shahidi","doi":"10.1186/s43014-023-00197-2","DOIUrl":"https://doi.org/10.1186/s43014-023-00197-2","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139380328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparison of nutritional values of Mucuna pruriens L. (velvet bean) seeds with the most preferred legume pulses 绒豆种子与最受欢迎的豆类的营养价值比较
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-06 DOI: 10.1186/s43014-023-00187-4
Florence Boniface, W. Washa, S. Nnungu
{"title":"Comparison of nutritional values of Mucuna pruriens L. (velvet bean) seeds with the most preferred legume pulses","authors":"Florence Boniface, W. Washa, S. Nnungu","doi":"10.1186/s43014-023-00187-4","DOIUrl":"https://doi.org/10.1186/s43014-023-00187-4","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139380511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant capacity of sesamol in Caenorhabditis elegans model system 芝麻酚在秀丽隐杆线虫模型系统中的抗氧化能力
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-05 DOI: 10.1186/s43014-023-00186-5
Jinian Huang, Shuning Qi, Qiang Sun, Guohui Song, Jixing Tang, Yuquan Duan
{"title":"Antioxidant capacity of sesamol in Caenorhabditis elegans model system","authors":"Jinian Huang, Shuning Qi, Qiang Sun, Guohui Song, Jixing Tang, Yuquan Duan","doi":"10.1186/s43014-023-00186-5","DOIUrl":"https://doi.org/10.1186/s43014-023-00186-5","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139383725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional composition and mineral profile of leaves of Moringa oleifera provenances grown in Gaborone, Botswana 博茨瓦纳哈博罗内种植的油辣木叶片的营养成分和矿物质特征
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-04 DOI: 10.1186/s43014-023-00183-8
Eng P. Masitlha, E. Seifu, D. Teketay
{"title":"Nutritional composition and mineral profile of leaves of Moringa oleifera provenances grown in Gaborone, Botswana","authors":"Eng P. Masitlha, E. Seifu, D. Teketay","doi":"10.1186/s43014-023-00183-8","DOIUrl":"https://doi.org/10.1186/s43014-023-00183-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality of cultured eels as affected by pollution sources and risk assessment of dioxins and dioxin-like polychlorinated biphenyls 受污染源影响的养殖鳗鱼质量以及二恶英和二恶英类多氯联苯的风险评估
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-03 DOI: 10.1186/s43014-023-00182-9
Hao Liu, Jianan Chen, Meng Dong, Jie Pang, Lei Qin, Xuhui Huang
{"title":"Quality of cultured eels as affected by pollution sources and risk assessment of dioxins and dioxin-like polychlorinated biphenyls","authors":"Hao Liu, Jianan Chen, Meng Dong, Jie Pang, Lei Qin, Xuhui Huang","doi":"10.1186/s43014-023-00182-9","DOIUrl":"https://doi.org/10.1186/s43014-023-00182-9","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139387644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity 菲律宾米酒(tapuy)中富含酚类的酒糟尽管抗氧化活性低,却能延长秀丽隐杆线虫的寿命
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-02 DOI: 10.1186/s43014-023-00181-w
Sean Philippe L. Chua, Lesley Dale Umayat, Paul Mark B. Medina
{"title":"Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity","authors":"Sean Philippe L. Chua, Lesley Dale Umayat, Paul Mark B. Medina","doi":"10.1186/s43014-023-00181-w","DOIUrl":"https://doi.org/10.1186/s43014-023-00181-w","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Degree of food processing and breast cancer risk: a prospective study in 9 European countries. 食品加工程度与乳腺癌风险:9 个欧洲国家的前瞻性研究。
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-01-01 Epub Date: 2024-10-09 DOI: 10.1186/s43014-024-00264-2
Manon Cairat, Sahar Yammine, Thibault Fiolet, Agnès Fournier, Marie-Christine Boutron-Ruault, Nasser Laouali, Francesca Romana Mancini, Gianluca Severi, Fernanda Morales Berstein, Fernanda Rauber, Renata Bertazzi Levy, Guri Skeie, Kristin Benjaminsen Borch, Anne Tjønneland, Lene Mellemkjær, Yan Borné, Ann H Rosendahl, Giovanna Masala, Maria Teresa Giraudo, Maria Santucci de Magistris, Verena Katzke, Rashmita Bajracharya, Carmen Santiuste, Pilar Amiano, Stina Bodén, Carlota Castro-Espin, Maria-Jose Sánchez, Mathilde Touvier, Mélanie Deschasaux-Tanguy, Bernard Srour, Matthias B Schulze, Marcela Guevara, Nathalie Kliemann, Jessica Blanco Lopez, Aline Al Nahas, Kiara Chang, Eszter P Vamos, Christopher Millett, Elio Riboli, Alicia K Heath, Carine Biessy, Vivian Viallon, Corinne Casagrande, Genevieve Nicolas, Marc J Gunter, Inge Huybrechts
{"title":"Degree of food processing and breast cancer risk: a prospective study in 9 European countries.","authors":"Manon Cairat, Sahar Yammine, Thibault Fiolet, Agnès Fournier, Marie-Christine Boutron-Ruault, Nasser Laouali, Francesca Romana Mancini, Gianluca Severi, Fernanda Morales Berstein, Fernanda Rauber, Renata Bertazzi Levy, Guri Skeie, Kristin Benjaminsen Borch, Anne Tjønneland, Lene Mellemkjær, Yan Borné, Ann H Rosendahl, Giovanna Masala, Maria Teresa Giraudo, Maria Santucci de Magistris, Verena Katzke, Rashmita Bajracharya, Carmen Santiuste, Pilar Amiano, Stina Bodén, Carlota Castro-Espin, Maria-Jose Sánchez, Mathilde Touvier, Mélanie Deschasaux-Tanguy, Bernard Srour, Matthias B Schulze, Marcela Guevara, Nathalie Kliemann, Jessica Blanco Lopez, Aline Al Nahas, Kiara Chang, Eszter P Vamos, Christopher Millett, Elio Riboli, Alicia K Heath, Carine Biessy, Vivian Viallon, Corinne Casagrande, Genevieve Nicolas, Marc J Gunter, Inge Huybrechts","doi":"10.1186/s43014-024-00264-2","DOIUrl":"https://doi.org/10.1186/s43014-024-00264-2","url":null,"abstract":"<p><p>Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association. Furthermore, the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited. Thus, we investigated the associations between dietary intake by degree of food processing and breast cancer risk, overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Dietary intake of EPIC participants was assessed via questionnaires at baseline. More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system: unprocessed/minimally processed (NOVA 1), culinary ingredients (NOVA 2), processed (NOVA 3) and ultra-processed (NOVA 4). Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of breast cancer per standard deviation increase in daily consumption (grams) of foods from each NOVA group. The current analysis included 14,933 breast cancer cases, diagnosed among the 318,686 EPIC female participants, (median follow-up of 14.9 years). No associations were found between breast cancer risk and the level of dietary intake from NOVA 1 [HR <sub>per 1 SD</sub>=0.99 (95% CI 0.97 - 1.01)], NOVA 2 [HR <sub>per 1 SD</sub> =1.01 (95% CI 0.98 - 1.03)] and NOVA 4 [HR <sub>per 1 SD</sub> =1.01 (95% CI 0.99 - 1.03)] foods. However, a positive association was found between NOVA 3 and breast cancer risk [HR <sub>per 1 SD</sub> =1.05 (95% CI 1.03 - 1.07)] which became non-significant after adjustment for alcohol intake [HR <sub>per 1 SD</sub> =1.01 (95% CI 0.98 - 1.05)] or when beer and wine were excluded from this group [HR <sub>per 1 SD</sub> =0.99 (95% CI 0.97 - 1.01)]. The associations did not differ by breast cancer subtype, menopausal status or body mass index. Findings from this large-scale prospective study suggest that the positive association between processed food intake and breast cancer risk was likely driven by alcoholic beverage consumption.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1186/s43014-024-00264-2.</p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11468235/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142461829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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