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National Protocol for the Fourth Round of Assessment of Food Consumption Pattern, Nutrients Intake and Food Security in Iran, Development, Design, and Implementation 伊朗食品消费模式、营养摄入和食品安全第四轮评估国家议定书的制定、设计和实施
Food Science and Nutrition Pub Date : 2022-10-13 DOI: 10.24966/fsn-1076/100140
Mina Esmaeili
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引用次数: 0
Optimization Study on Fortified Bamboo Shoots Corn Flakes Based on Fibre Content and Physical Analysis 基于纤维含量和物理分析的强化竹笋玉米片优化研究
Food Science and Nutrition Pub Date : 2022-10-13 DOI: 10.24966/fsn-1076/100141
Rumaisa Nordin
{"title":"Optimization Study on Fortified Bamboo Shoots Corn Flakes Based on Fibre Content and Physical Analysis","authors":"Rumaisa Nordin","doi":"10.24966/fsn-1076/100141","DOIUrl":"https://doi.org/10.24966/fsn-1076/100141","url":null,"abstract":"The aim of this work was to evaluate the potential of Bamboo Shoots Powder (BSP) as a dietary fibre source in cornflakes","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83977574","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
High Iodine Status in the Hair Samples of Well-Nourished Thai Children 营养良好的泰国儿童头发样品中碘含量高
Food Science and Nutrition Pub Date : 2022-07-28 DOI: 10.24966/fsn-1076/100136
Torsak Tippairote
{"title":"High Iodine Status in the Hair Samples of Well-Nourished Thai Children","authors":"Torsak Tippairote","doi":"10.24966/fsn-1076/100136","DOIUrl":"https://doi.org/10.24966/fsn-1076/100136","url":null,"abstract":"Thailand is a country with adequate iodine intake status","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87816121","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
Minor Millets: Abandoned Grains with Promising Prospects 小小米:有发展前途的废弃粮食
Food Science and Nutrition Pub Date : 2022-07-28 DOI: 10.24966/fsn-1076/100134
Laghima Arora
{"title":"Minor Millets: Abandoned Grains with Promising Prospects","authors":"Laghima Arora","doi":"10.24966/fsn-1076/100134","DOIUrl":"https://doi.org/10.24966/fsn-1076/100134","url":null,"abstract":"Despite the fact that the green revolution helped India become self-sufficient, the productivity of the wheat rice cropping system is now approaching stability","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"90 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77286119","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: 1
Selected Health Benefits of Spices (Garlic, Ginger, Turmeric) 香料的健康益处(大蒜、生姜、姜黄)
Food Science and Nutrition Pub Date : 2022-07-28 DOI: 10.24966/fsn-1076/100135
M. Verghese
{"title":"Selected Health Benefits of Spices (Garlic, Ginger, Turmeric)","authors":"M. Verghese","doi":"10.24966/fsn-1076/100135","DOIUrl":"https://doi.org/10.24966/fsn-1076/100135","url":null,"abstract":"The use of spices has been dated back many centuries ago due to their health-promoting properties and their ability to preserve food","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"489 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76382964","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
Assessment of Health Status, Habit and Their Concomitant Effect on Mental and Intellectual Health of Pstu Students 大学生健康状况、生活习惯及其对心理、智力健康的影响
Food Science and Nutrition Pub Date : 2022-07-28 DOI: 10.24966/fsn-1076/100137
Khan Mmh
{"title":"Assessment of Health Status, Habit and Their Concomitant Effect on Mental and Intellectual Health of Pstu Students","authors":"Khan Mmh","doi":"10.24966/fsn-1076/100137","DOIUrl":"https://doi.org/10.24966/fsn-1076/100137","url":null,"abstract":"The survey on the health status, hygienic condition, mental health and intellectual health of students of Patuakhali Science and Technology University (PSTU) was conducted","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89482621","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
Transforming Food with Acid: Lessons from the Dairy 用酸改造食物:来自乳制品的教训
Food Science and Nutrition Pub Date : 2022-07-28 DOI: 10.24966/fsn-1076/100139
Patricia H. O'Hara
{"title":"Transforming Food with Acid: Lessons from the Dairy","authors":"Patricia H. O'Hara","doi":"10.24966/fsn-1076/100139","DOIUrl":"https://doi.org/10.24966/fsn-1076/100139","url":null,"abstract":"Whenever a chef adds a bit of starter to warm milk to make yogurt or adds lemon juice to hot milk and goes on to separate the curds and whey to make ricotta cheese","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85039398","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
Effects of Processing Methods on Total Phenolic, Total Flavonoid and Antioxidant Capacities of Moringa Seeds 加工方法对辣木种子总酚、总黄酮及抗氧化能力的影响
Food Science and Nutrition Pub Date : 2022-07-28 DOI: 10.24966/fsn-1076/100138
James S
{"title":"Effects of Processing Methods on Total Phenolic, Total Flavonoid and Antioxidant Capacities of Moringa Seeds","authors":"James S","doi":"10.24966/fsn-1076/100138","DOIUrl":"https://doi.org/10.24966/fsn-1076/100138","url":null,"abstract":"This study evaluated the effects of fermentation time (48-120 h), roasting temperatures (120-150oC)","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"116 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87079698","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-Aging Effects of Hydrolyzed Collagen Beverage with Herbal Extracts on Facial Skin: A Double-Blind, Randomized, Placebo-Controlled Trial 含有草药提取物的水解胶原蛋白饮料对面部皮肤的抗衰老作用:一项双盲、随机、安慰剂对照试验
Food Science and Nutrition Pub Date : 2022-05-20 DOI: 10.24966/fsn-1076/100128
Chi-Fu Chiang
{"title":"Anti-Aging Effects of Hydrolyzed Collagen Beverage with Herbal Extracts on Facial Skin: A Double-Blind, Randomized, Placebo-Controlled Trial","authors":"Chi-Fu Chiang","doi":"10.24966/fsn-1076/100128","DOIUrl":"https://doi.org/10.24966/fsn-1076/100128","url":null,"abstract":"The anti-skin aging studies of hydrolyzed collagen combined with herbal extracts were currently based on cell or animal models","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"70 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77511144","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
Concentration Effect on Foaming and Stability of Isolates from Two Varieties (DAS & BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp) 浓度对尼日利亚栽培豇豆(Vigna Unguiculata L. Walp)两个品种(DAS和BS)分离株起泡和稳定性的影响
Food Science and Nutrition Pub Date : 2022-05-20 DOI: 10.24966/fsn-1076/100133
H. O. Chibudike
{"title":"Concentration Effect on Foaming and Stability of Isolates from Two Varieties (DAS & BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)","authors":"H. O. Chibudike","doi":"10.24966/fsn-1076/100133","DOIUrl":"https://doi.org/10.24966/fsn-1076/100133","url":null,"abstract":"Concentration Effect on foaming capacity and stability of the various samples were investigated","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84983934","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
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