Food Science and Nutrition最新文献_第6页

Evaluation of balanced fertilizer types on yield and yield components of sorghum and validation of soil fertility map based fertilizer recommendation 平衡肥料类型对高粱产量和产量构成的影响及基于土壤肥力图的肥料推荐验证

Food Science and Nutrition Pub Date : 2020-10-06 DOI: 10.17352/jfsnt.000023

Robe Elema Wako, Ibsa Aliyi Usmane

引用次数: 4

Nutritional and Health Benefits of Donkey Milk 驴奶的营养和健康益处

Food Science and Nutrition Pub Date : 2020-10-03 DOI: 10.17352/jfsnt.000022

B. Prasad

引用次数: 7

Variability of physio-chemical, anti-oxidant, and sensorial quality of newly released papaya varieties in Ethiopia 埃塞俄比亚新上市木瓜品种理化、抗氧化和感官品质的变异

Food Science and Nutrition Pub Date : 2020-09-04 DOI: 10.17352/jfsnt.000021

Minuye Masresha, Zerihune Mulate

引用次数: 1

The Revolutionizing Prospects Of Next Generation DNA Sequencing Of Microorganisms For Microbiological And AMR Identification And Characterization-The GMI Singapore Sequencing Statement 下一代微生物DNA测序的革命性前景，用于微生物和抗菌素耐药性鉴定和表征- GMI新加坡测序声明

Food Science and Nutrition Pub Date : 2020-08-03 DOI: 10.24966/fsn-1076/100072

J. Schlundt

{"title":"The Revolutionizing Prospects Of Next Generation DNA Sequencing Of Microorganisms For Microbiological And AMR Identification And Characterization-The GMI Singapore Sequencing Statement","authors":"J. Schlundt","doi":"10.24966/fsn-1076/100072","DOIUrl":"https://doi.org/10.24966/fsn-1076/100072","url":null,"abstract":"Revolutionizing Next of Microorganisms for Identification and Characterization-the GMI Sequencing Abstract A cascade of technological DNA sequencing advancements has decreased the cost of Whole Genome Sequencing (WGS) very fast. At the same time, the enormous potential of WGS in the surveillance of microorganisms and Antimicrobial Resistance (AMR) is increasingly realized. One Health Solutions-based on cross-sectoral typing and source attribution are increasingly spreading in relation to foodborne disease and AMR prevention. Collaboration for disease prevention between human, veterinary and food sectors is already instituted in some countries and has in some cases resulted in significant reduction in foodborne disease risk, as well as AMR risk. The success of One Health risk mitigation is to a large part based on the potential to link relevant microbiological data from different sectors (animal, food and human) as the basis for science-based decision support to reduce the risk of foodborne diseases and AMR. Such linkage is only possible if the methodologies used, or at least the outcome microbiological characterizations, are comparable. While this has been a major problem in the past, novel DNA sequencing methodologies are now providing promising new potential. The case is made for the potential to develop a global, equitable system of whole microbial genome databases to aggregate, share, mine and use microbiological genomic data, to address global food safety and public health challenges and most importantly to reduce foodborne and infectious disease burden.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88964606","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

Imported Chicken Value Chain In An Obesogenic Ghanaian Food Environment: Knowledge, Practices And Perceptions Of Actors 加纳致肥食品环境中的进口鸡肉价值链:知识、实践和行动者的认知

Food Science and Nutrition Pub Date : 2020-08-03 DOI: 10.24966/fsn-1076/100071

F. Yamoah

引用次数: 0

Knowledge About Celiac Disease: Comparison Between Food Handlers And Culinary Arts And Gastronomy Undergraduate Students In Brazil 关于乳糜泻的知识:巴西食品处理人员与烹饪艺术和烹饪专业本科生之间的比较

Food Science and Nutrition Pub Date : 2020-08-03 DOI: 10.24966/fsn-1076/100073

M. L. Machado

{"title":"Knowledge About Celiac Disease: Comparison Between Food Handlers And Culinary Arts And Gastronomy Undergraduate Students In Brazil","authors":"M. L. Machado","doi":"10.24966/fsn-1076/100073","DOIUrl":"https://doi.org/10.24966/fsn-1076/100073","url":null,"abstract":"To evaluate the knowledge of food handlers and undergraduate students of the Gastronomy course about Celiac Disease (CD). A cross-sectional study was conducted with food handlers from restaurants and undergraduate students of Culinary Arts and Gastronomy courses located in the metropolitan area of Florianópolis, in the state of Santa Catarina, Brazil. Data collection was carried out between May and July 2019, using a questionnaire. Forty six food handlers and 99 undergraduates participated. When asked if they had heard of CD, 58.7% of food handlers and 76.8% of undergraduates answered ‘Yes’, however only 10.9% of food handlers and 30.9% of undergraduate students answered correctly the concept of the disease. Regarding gluten, 95.3% of food handlers and 99.0% of undergraduates replied that they had heard about it. However, only 20.0% of food handlers and 45.4% of students were able to answer that gluten is a protein. Only 15.4% of food handlers and 37.4% of undergraduates correctly mentioned all gluten-containing cereals and 12.5% of food handlers and 28.6% of students correctly indicated all substitute options. When asked about conducting training on CD, only 7.1% of food handlers claimed to have received any training. The present study showed that the food handlers and undergraduate students in the sample presented unsatisfactory knowledge about celiac disease, gluten-free diet and culinary practices to avoid crosscontamination by gluten, which may interfere with the quality of services provided in restaurants and consequently with the quality of life of celiacs. The findings indicate the need for training of Brazilian food handlers on the subject and the inclusion of Nutrition subjects, with a focus on dietary restrictions in the Culinary Arts and Gastronomy courses in Brazil.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"39 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2020-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87091619","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

Level Of Toxic Metals In Consumable Aquatic Plant Ledermanniella Schlechteri From Congo River And Potential Risk Assessment Through Plant Consumption 刚果河食用水生植物石氏Ledermanniella lelechteri中有毒金属含量及潜在风险评价

Food Science and Nutrition Pub Date : 2020-08-03 DOI: 10.24966/fsn-1076/100074

Henry K. Mata, D. Salah, N. JoelKonde, M. GuillaumeKiyombo, K. CrispinMulaji, John Pote-Wembonyama

{"title":"Level Of Toxic Metals In Consumable Aquatic Plant Ledermanniella Schlechteri From Congo River And Potential Risk Assessment Through Plant Consumption","authors":"Henry K. Mata, D. Salah, N. JoelKonde, M. GuillaumeKiyombo, K. CrispinMulaji, John Pote-Wembonyama","doi":"10.24966/fsn-1076/100074","DOIUrl":"https://doi.org/10.24966/fsn-1076/100074","url":null,"abstract":"The accumulation of toxic metals in food consumption has been identified as a serious human health risk. Ledermanniella schlechteri (LDMSC) is a genus of Podostemaceae plant family and is well known to grow naturally on rocks of rapid waters. LDMSC is rich in nutrients and one of the most consumed aquatic vegetables in Africa. However, there are not any studies performed to assess the level of toxic metals in this aquatic plant. Consequently, the aim of this study is to assess the concentration of toxic metals in LDMSC and to evaluate the potential health risk to the consumers. Plant samples were collected in Congo River at the rapid of Kinsuka-Mimosa, in the vicinity of Kinshasa, Capital City of the Democratic Republic of the Congo (DRC). Toxic metal (Cr, Cu, Zn, As, Cd and Pb) concentrations in LDMSC were determined using Inductively Coupled Plasma Mass Spectrometry whereas Hg analysis was performed using atomic absorption spectrophotometry. Metal levels in LDMSC were compared with international regulation for human consumption set by the Food and Agriculture Organization (FAO) and World Health Organization (WHO). Metal concentrations in LDMSC varied significantly according to sampling sites. The average values (in mg kg-1) ranging from 0.44 -9.1 (Cr), 0.14-4.52 (Ni), 5.5-78.4 (Cu), 336.14-1520.91 (Zn), 0.08-0.49 (As), 0.21-0.78 (Cd), 0.44-11.81 (Pb), and 0.02-0.24 (Hg). In all sampling sites, the average concentration of Zn, As, Cd, and Hg in plant samples exceeded the FAO/WHO permissible limits for human consumption. According to FAO/WHO regulation and the calculated values of targeted risk quotient, the impact on human health is likely to occur. On other hand, according to the metal levels in LDMSC, this plant can be used as bioindicator to evaluate the state of river pollution by toxic metals.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"277 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2020-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83069374","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: 3

Application Of Peleg Model On Hydrothermal Treatment Of Tiger Nut Tubers (Cyperus Esculentus) And Effect Of Dehulling Efficiency On Microbial Load Peleg模型在虎坚果块茎水热处理中的应用及脱壳效率对微生物负荷的影响

Food Science and Nutrition Pub Date : 2020-08-03 DOI: 10.24966/fsn-1076/100070

Djomdi Djomdi

引用次数: 2

Engine driven feed chopper technology demonstration for animals’ feed preparation in the selected districts of AGP-II in Harari region and Dire Dawa Administration 在赫拉利地区和迪勒达瓦管理局选定的AGP-II地区进行动物饲料制备的发动机驱动饲料切割技术示范

Food Science and Nutrition Pub Date : 2020-07-29 DOI: 10.17352/jfsnt.000020

A. Umer, Ibsa Aliyi Usmane, Jamal Nur, Abdulahi Umer

{"title":"Engine driven feed chopper technology demonstration for animals’ feed preparation in the selected districts of AGP-II in Harari region and Dire Dawa Administration","authors":"A. Umer, Ibsa Aliyi Usmane, Jamal Nur, Abdulahi Umer","doi":"10.17352/jfsnt.000020","DOIUrl":"https://doi.org/10.17352/jfsnt.000020","url":null,"abstract":"Animal feed preparation in very quality and good enough quantity way in short period time helps small holder famers to feed their livestock in good manner. To make this animal feed preparation demonstrating Feed Chopper Machine which is hay cutting machine that use for uniform chopping of fodder for livestock’s’ feed is good option. Thus, demonstration of feed chopper was undertaken with objectives of demonstrate and evaluate engine driven feed chopper technology, create awareness among farmers, developmental agents, subject matter specialists and other participant stakeholders on engine driven feed chopper technology and build farmers’ knowledge and skill of production and management of the enterprises. A total of 80 trial farmers were selected from Sofi and Wahil potential sorghum and maize growing kebeles and training was given for participants on how to use the machine for livestock feed forage chopping. The machine could chop time of chopping 0.03hr, chopping efficiency 95%, Wt of off cut length 19 to 31.54 %. Output capacity 88.24 kg/h, and also the machine ensure safety of feed, provide good fodder for animal, save work time, and get protection of feed from dust and make the feed easily palatable. And there was statistically significance difference of parameters related with stalk that is moisture content at p<5%, output capacity, chopping efficiency and chopping rate at p<1%. Therefore, it is better to work on the multiplication and promotion of this engine driven feed chopper technology by government, Non-government and other stakeholders to small holder farmers in the study areas and other places.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"1 1","pages":"11-14"},"PeriodicalIF":0.0,"publicationDate":"2020-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89468592","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 Acid Glutamic and Lighting on GABA Content in Germinated Brown Rice 酸、谷氨酸和光照对发芽糙米GABA含量的影响

Food Science and Nutrition Pub Date : 2020-07-01 DOI: 10.24321/2582.3892.202002

H. T. Loan

{"title":"Effects of Acid Glutamic and Lighting on GABA Content in Germinated Brown Rice","authors":"H. T. Loan","doi":"10.24321/2582.3892.202002","DOIUrl":"https://doi.org/10.24321/2582.3892.202002","url":null,"abstract":"In this research, to survey some conditions which influence germination process of brown rice 4900. After surveying the condition and the additional nutrient content which influence the germination activity and GABA (Gamma–Aminobutyric Acid) content in germinated brownrice, we have determined the optimal parameters: the rate of water and rice (2: 1), germination temperature is 36oC, the content of glutamic acid is added to the 200 ppm soaking process with a soaking time of 24h and a temperature of 35oC using a white light illuminating and combining a continuous moist spray with germination time of 18 h. After germination, the germinated brown rice should be dried at 55oC with a moisture content of less than 14% (w/w). When germinating brown rice under the above conditions, the research results showed that the content of GABA was 12.48 mg/100 g of dry matter, higher than Thailand’s commercially germinated rice product. The results of this study can be considered to improve the process of the germination of brown rice production.\u0000How to cite this article: Loan HTT, Nhung HTN. Effects of Acid Glutamic and Lighting on GABA Content in Germinated Brown Rice. J Adv Res Food Sci Nutr 2020; 3(1): 11-15.\u0000DOI: https://doi.org/10.24321/2582.3892.202002","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"10 1","pages":"11-15"},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78776190","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