Food Science and Nutrition最新文献_第10页

A Synergistic Sensitized Fluorescent Determination of 2,4-Dichlorophenoxyacetic Acid in Vegetable Samples Based on the Derivatives of Calix[4]arene 杯[4]芳烃衍生物协同增敏荧光法测定蔬菜样品中2,4-二氯苯氧乙酸

Food Science and Nutrition Pub Date : 2019-11-18 DOI: 10.22158/fsns.v3n4p142

Xiashi Zhu, Qiuyi Ren

引用次数: 0

Maintain the Chili Colour of a Sea-food Dipping Sauce in Product Processing 在产品加工过程中保持海鲜蘸酱的辣椒色

Food Science and Nutrition Pub Date : 2019-11-15 DOI: 10.22158/fsns.v3n4p133

W. Puminat

{"title":"Maintain the Chili Colour of a Sea-food Dipping Sauce in Product Processing","authors":"W. Puminat","doi":"10.22158/fsns.v3n4p133","DOIUrl":"https://doi.org/10.22158/fsns.v3n4p133","url":null,"abstract":"Products of sea-food dipping sauce were prepared by sugar, water, acid, salt with chili and herbs. In the experiments, products were prepared and designed on a factor model for the study on the program. They were designed as factorial 4×2×4 by management with RBCD on conditions model of blanching, heating and cooling for the study on chili colour. The results of the experiments performed on physicochemical properties of product such as Brix 50.0-66.9 pH 3.52-4.29, Aw 0.814-0.879, solid content 2.80-5.75 g/100g, chlorophyll a 0.20-1.66, chlorophyll b 1.38-4.13. Colour value of products was L * 29.99-23.97, a * -2.56- -3.0 and b*8.28-1.21. The green value of products was preserved green colour for processing on blanching, short-time heating and all cooling. The color preservat ion of chili depended on the preparation process. Blanching and cooling supported to preserve the colour and decreasing of decay texture . Usage chemicals as Ca 2+ and Mg 2+ treatment.in processing of products were preserved a green colour more than no chemical treatment. Blanching, cooling and short time for cooking were product development in order to preserve the green colour . The stability of the color of product was improved by blanching and cooling including boiling with short time.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"1 1","pages":"133"},"PeriodicalIF":0.0,"publicationDate":"2019-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90970880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutrient Compositions And Antioxidant Capacity Of E’jiao Gao 阿胶膏的营养成分及抗氧化能力

Food Science and Nutrition Pub Date : 2019-09-10 DOI: 10.24966/fsn-1076/100043

Dongliang Wang

{"title":"Nutrient Compositions And Antioxidant Capacity Of E’jiao Gao","authors":"Dongliang Wang","doi":"10.24966/fsn-1076/100043","DOIUrl":"https://doi.org/10.24966/fsn-1076/100043","url":null,"abstract":"Background Aging is a major public health issue and is considered to be associated with oxidative stress. Additionally, foods are basic for nutrients, survival and growth of organisms, and are a good source for antioxidants. E’jiao Gao (EJG, made up of E’jiao, walnut, semen sesame nigrum and rice wine) is a well-known traditional food in China, however, little nutritional and bioactive information is available. Therefore, in the present study, nutritional compositions of EJG, including protein, amino acid, vitamins, fatty acid and mineral contents, were investigated. Furthermore, 55 female aging ICR mice were used to evaluate the anti-aging activity of EJG in vivo, and their antioxidant enzyme activities, including SOD, GPx and CAT, and MDA contents were determined. Results EJG is abundant in protein, amino acids, vitamin E, essential fatty acids (linoleic acid and linolenic acid), mineral elements (calcium, potassium, magnesium,) and other biological nutrients (selenium, zinc and iron). After administrated with EJG, the activities of SOD, GPx and CAT were remarkably improved (P<0.05) and the content of MDA remarkably decreased (P<0.05). Conclusion Overall, EJG is a functional food for supplementation of protein, vitamin E, amino acid or calcium, and is a potential food for promoting the activities of endogenous antioxidant enzyme to fight against aging. Therefore, these data are essential theoretical basis for the development of the traditional food of EJG and useful for encouraging people to pay attention to the nutritional composition and bioactivities of food they consume.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84821465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Malnutrition And Hypoglycemia Risk Among Patients With Diabetes Mellitus 糖尿病患者营养不良与低血糖的关系

Food Science and Nutrition Pub Date : 2019-09-10 DOI: 10.24966/fsn-1076/s1001

E. Leibovitz

引用次数: 0

Impacts Of Different Types Of Cooking And Freezing On Antibiotic Residues In Chicken Meat 不同烹调和冷冻方式对鸡肉中抗生素残留的影响

Food Science and Nutrition Pub Date : 2019-09-10 DOI: 10.24966/fsn-1076/100045

Shaltout Fae

引用次数: 15

Assessment Of The Content Of Immunoglobulins In Human Milk Subjected To Different Preservation Treatments 不同保存方法对人乳中免疫球蛋白含量的影响

Food Science and Nutrition Pub Date : 2019-09-10 DOI: 10.24966/fsn-1076/100044

B. R. A. Uscanga

引用次数: 0

Good Life Project: Description Of The Impact Of Weight Loss Intervention At A Private Health Service In Manaus 美好生活项目:描述减肥干预对马瑙斯一家私人健康服务的影响

Food Science and Nutrition Pub Date : 2019-09-10 DOI: 10.24966/fsn-1076/100046

C. D. Anjos, Sensumed Oncologia

{"title":"Good Life Project: Description Of The Impact Of Weight Loss Intervention At A Private Health Service In Manaus","authors":"C. D. Anjos, Sensumed Oncologia","doi":"10.24966/fsn-1076/100046","DOIUrl":"https://doi.org/10.24966/fsn-1076/100046","url":null,"abstract":"dyslipidemia, coronary artery disease, heart attack, respiratory diseases, osteomuscular diseases, and neoplasias. In addition, there is also an increase in mortality due to cardiovascular disease among overweight people. In order to reduce the prevalence of excess weight and the complications related to this global epidemic, it is necessary to implement health promotion and preventive measures with the adoption of healthy life habits The two main factors for weight loss are undoubtedly a healthy eating associated with exercise. According to the Brazilian Society of Diabetes, 7% weight loss combined with 150 minutes of moderate physical activity or 75 minutes of vigorous weekly physical activity results in reduced risk of diabetes in prediabetic or overweight patients. According to the Brazilian Society of Cardiology, overweight reduction, regular exercise and healthy eating are essential for the prevention and control of cardiovascular disease. And finally, the Abstract Introduction Cardiovascular diseases, followed by neoplastic diseases and complications of diabetes, are among the major causes of death worldwide. All of them are directly related to the life style of most of the population. Today it is know that weight loss contributes to the reduction of the incidence of these diseases. Objective To describe the impact of weight loss intervention for the promotion of health at a private This was a longitudinal, prospective, observational and descriptive study conducted on 41 employees of Sensumed Oncologia. 36 patients were weighed in the first and 6 th month of the study, with a 1.08 to 19.34%, weight loss for a total amount of 43.74kg. A total of 72.22% of the subjects practice regular physical activity, with 30% of them starting to do during the project. The greatest impact on laboratory tests was a reduction of the lipid profile, although there was also a discrete reduction of fasting glycemia in both sexes without pharmacological measures.Bioimpedance revealed a modest reduction of fat mass.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73902905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Pharmacokinetic Evaluation of Isolated Chicken Protein as Compared to Beef Protein in Healthy Active Adults 分离鸡蛋白与牛肉蛋白在健康活动成人体内的药动学评价

Food Science and Nutrition Pub Date : 2018-12-28 DOI: 10.24966/FSN-1076/100037

S. Hewlings

{"title":"A Pharmacokinetic Evaluation of Isolated Chicken Protein as Compared to Beef Protein in Healthy Active Adults","authors":"S. Hewlings","doi":"10.24966/FSN-1076/100037","DOIUrl":"https://doi.org/10.24966/FSN-1076/100037","url":null,"abstract":"High-quality proteins of various sources stimulate Muscle Protein Synthesis (MPS); however, less is known about the comparative bioavailability and Pharmacokinetics (PK) of typical dietary proteins. This was a prospective, randomized, pharmacokinetic, exploratory clinical trial to evaluate the amino acid bioavailability of chicken protein isolate [Chik│Pro™ (CKP)] compared to Beef Protein Isolate (BFP). Twenty-two participants were randomized to receive both proteins in a cross-over design. Participants fasted overnight for at least eight hours and in a single blind fashion consumed 25 grams protein of CKP or BFP on day 4. Venous blood samples were collected for Total Amino Acid (TAA), Essential Amino Acid (EAA), Sulfur-containing Amino Acid (SAA), leucine, and arginine analysis one hour prior to ingestion (pre-in- gestion) and post-ingestion at 30, 60, 90, 120, and 180 minutes. Statistical analyses were performed with paired t-tests, ANOVA, and the Wilcoxon’s signed-rank test (p<0.05). Pharmacokinetic analysis was determined by mixed-model effects ANOVA. CKP produced significant increases in TAA, EAA, SAA, arginine and leucine concen - trations at 30 through 180 minutes (C30 min-C180 min) following ingestion, while BFP was only capable of this for arginine (p<0.05). Furthermore, these increases were shown to be significantly greater for CKP (p<0.05). The Maximum Concentration (Cmax), Area Under the Curve (AUC0-t), and Time of Delivery (Tmax) for EAA and leucine were significantly greater for CKP compared to BFP (p<0.05). For SAA, the CKP Cmax and AUC0-t for arginine was significantly greater than BFP (p<0.05). CKP was found to be superior to BFP in relative bioavailability for EAA, SAA, and leucine suggesting it may stimulate MPS and enhance recovery more effectively than BFP.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77935980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anti-Cancer Effect of Plum Extract on U-87 Glioblastoma Multiforme Brain Cancer Cells 梅子提取物对U-87胶质母细胞瘤多形性脑癌细胞的抗癌作用

Food Science and Nutrition Pub Date : 2018-12-28 DOI: 10.24966/fsn-1076/100040

Rafat A. Siddiqui

引用次数: 1

Food Security into a Circular Economy 将粮食安全纳入循环经济

Food Science and Nutrition Pub Date : 2018-12-28 DOI: 10.24966/fsn-1076/100038

Adina Elena Segneanu

引用次数: 7