Food Science and Nutrition最新文献_第7页

Control Feed Deterioration Caused by Aspergillus flavus Fungus by using Some Physical and Biological Methods 用物理和生物方法防治黄曲霉引起的饲料变质

Food Science and Nutrition Pub Date : 2020-07-01 DOI: 10.24321/2582.3892.202001

M. M. A. Elgalil

{"title":"Control Feed Deterioration Caused by Aspergillus flavus Fungus by using Some Physical and Biological Methods","authors":"M. M. A. Elgalil","doi":"10.24321/2582.3892.202001","DOIUrl":"https://doi.org/10.24321/2582.3892.202001","url":null,"abstract":"Feed is the single most important input in increasing chicken and fish culture production and profits. Feeds and feed stuffs are an excellent media for the growth of fungi. Fungi are major spoilage agents of foods and feedstuffs. During manufacturing, feeds can be contaminated with mould spores. The major causing sever feed deterioration (Aspergillus flavus Fungus) was isolated from chicken and fish feed contaminants. So that, the aim of this study was focuses on prevent growth of Aspergillus flavus fungus by using some physical and biological methods. The obtained data presented that, A. flavus was found to reduce significant (P<0.001 and P<0.05) protein and fibers contents and increase fats and moisture percent of contaminated fish feed sample. In in Vivo, data show that, sunlight was found to decrease significant (P<0.001 and P<0.05) the total fungal population (count) of tested chicken and fish feed samples association, as well as increase significantly (P<0.001 and P<0.05) the decreasing percent with increasing the time period to sunlight exposure. In in vitro, data indicated that, data indicated that, propolis extract was found to decrease significant (P<0.001) the linear growth of A. flavus fungus when cultured with 2, 5, 10 and 20% of propolis extract. Increase decreasing percent with increasing the concentration of propolis extract. It was found to effectively suppress mycelial dry weight, significantly (P<0.001) inhibited spore germination (viability) and effectively suppress morphological characteristics causing several changes and damages of mycelia.\u0000How to cite this article: Embaby EM, Ayaat NM, Elgalil MMA et al. Control Feed Deterioration Caused by Aspergillus flavus Fungus by using Some Physical and Biological Methods. J Adv Res Food Sci Nutr 2020; 3(1): 2-10.\u0000DOI: https://doi.org/10.24321/2582.3892.202001","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"2 1","pages":"2-10"},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82029731","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

The Influence Of Concentrations Of Carbon Dioxide And Residual Oxygen On The Growth Of Meat Spoilage Moulds 二氧化碳和残氧浓度对肉腐霉生长的影响

Food Science and Nutrition Pub Date : 2020-06-15 DOI: 10.24966/fsn-1076/100064

Bjørn C Schirmer

引用次数: 3

Photodegradation Products And Their Analysis In Food 食品中的光降解产物及其分析

Food Science and Nutrition Pub Date : 2020-06-15 DOI: 10.24966/fsn-1076/100067

J. Verduin

引用次数: 15

Effect Of Four Hormonal Contraceptives On Platelet Count And Coagulation Parameters Under Real Conditions Of Use After 6 Months Of Treatment 4种激素避孕药治疗6个月后对实际使用条件下血小板计数及凝血指标的影响

Food Science and Nutrition Pub Date : 2020-06-15 DOI: 10.24966/fsn-1076/100066

引用次数: 0

Yacon (Smallanthus Sonchifolius)-Based Product Increases Fecal Short-Chain Fatty Acids Concentration And Up-Regulates T-Bet Expression In The Colon Of BALB/C Mice During Colorectal Carcinogenesis 以雪莲为基础的产品增加了BALB/C小鼠结直肠癌过程中粪便短链脂肪酸浓度并上调了T-Bet的表达

Food Science and Nutrition Pub Date : 2020-06-15 DOI: 10.24966/fsn-1076/100069

L. D. Marcon

引用次数: 2

Hunger in Madagascar: A Case Study 马达加斯加的饥饿:一个案例研究

Food Science and Nutrition Pub Date : 2020-05-21 DOI: 10.22158/fsns.v4n2p21

L. Fry

{"title":"Hunger in Madagascar: A Case Study","authors":"L. Fry","doi":"10.22158/fsns.v4n2p21","DOIUrl":"https://doi.org/10.22158/fsns.v4n2p21","url":null,"abstract":"This paper is a continuation of a larger study which assesses hunger in African countries. The purpose of these papers in this is to look at the scope of hunger in countries and then to identify the factors that predict hunger in each individual country. This is the 5th paper in the series and is concerned with hunger in Madagascar, one of Africa’s and the world’s hungriest countries. The paper is important for several reasons. One is the fact that it, like all the country level papers, is based on a national probability sample, something the literature stresses is lacking and needed to improve hunger research. A second is that all the papers in the series, including this one, found that the literature’s suggestion that gender and the rural-urban dimension are significant predictors of hunger. These studies have provided a consistent list of significant hunger predictors. Employment in the country’s agricultural sector, wealth as measured by asset ownership, education and age were consistent significant predictors, .The surprising findings were related to respondent perception of the role of government in addressing hunger, questions like the way the government was handling whether people had enough to eat or addressing the living standards of the poor. The major policy implication of this and earlier papers is that governments need to reach out to citizens, presenting them with their food related plans and assuring them that the government is doing everything within its power to address hunger in their countries.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"64 1","pages":"21"},"PeriodicalIF":0.0,"publicationDate":"2020-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82163716","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

Detection Of Reactive Oxygen Species As A Possible Maker Of Quality Of Bovine Meat 活性氧对牛肉品质影响的检测

Food Science and Nutrition Pub Date : 2020-04-24 DOI: 10.24966/fsn-1076/100061

ThaísRezende Leite

引用次数: 1

Coconut Water-Based Probiotic Drink Proposal: Evaluation Of Microbiological Stability And Lactic Acid Estimation 椰汁型益生菌饮料方案:微生物稳定性评价及乳酸含量测定

Food Science and Nutrition Pub Date : 2020-04-24 DOI: 10.24966/fsn-1076/100062

Ana Beatriz Praia

{"title":"Coconut Water-Based Probiotic Drink Proposal: Evaluation Of Microbiological Stability And Lactic Acid Estimation","authors":"Ana Beatriz Praia","doi":"10.24966/fsn-1076/100062","DOIUrl":"https://doi.org/10.24966/fsn-1076/100062","url":null,"abstract":"Probiotics are in high demand for their role as a health promoter, with lactose-fermented foods being the main source of getting them. However, the options for probiotics are lower for a group of consumers who are allergic or lactose intolerant. As an alternative to a nondairy product, this work aims to propose the formulation of a low-cost drink with probiotic characteristics based on coconut water, free from lactose and fermented by Lactobacillus casei shirota. Two products were made: one with packaged coconut water and the other with fresh coconut water. The inoculum was obtained from a commercial fermented drink (Yakult®). In the first stage (fermentation), the total cultivation time was 48h; however, the most suitable time was 12h at 36oC for both cultures, with monitoring of pH, total acidity and cell concentration. Cultivations were carried out in duplicates with a repetition of the process for each product. After the first stage, the second stage (microbiological stability) at refrigeration temperature (5°C to 8°C) was started. The total refrigeration time was 120h; however, the most suitable time was 72h for both drinks. The estimate of lactic acid production was investigated using infrared spectrometry with Attenuated Total Reflectance (FTIR-ATR). It was possible to observe specific bands of carboxylic acids. The results obtained were promising and show potential to produce probiotic non-dairy drinks with inoculum and low-cost substrate.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"10 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2020-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91539943","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

Peanut Protein: Rich Source As Vegan Protein 花生蛋白:作为素食蛋白的丰富来源

Food Science and Nutrition Pub Date : 2020-04-24 DOI: 10.24966/fsn-1076/100059

B. L. Jani

{"title":"Peanut Protein: Rich Source As Vegan Protein","authors":"B. L. Jani","doi":"10.24966/fsn-1076/100059","DOIUrl":"https://doi.org/10.24966/fsn-1076/100059","url":null,"abstract":"Protein is a building block and contributor for growth and development and different activities in human body system. Various animal and plant based food are rich source of protein and essential amino acids. Egg protein, milk protein, soy protein, peanut protein and many proteins contain essential amino acids having various health benefits and functional properties. Peanut is an important oilseed and defatted peanut flour is a byproduct of peanut oil milling industry with a rich source of protein. This protein can be concentrated as Peanut Protein Concentrate (PPC) and Peanut Protein Isolate (PPI) with around 80-85% and more than 90% protein, respectively. Peanut protein can be extracted for bioactive peptides, hydrolysates, can also be converted into texturized protein such as meat analogue, packaging film. Favorable functional properties of peanut protein such as emulsifying activity, emulsifying stability, foaming capacity, excellent water retention and high solubility etc. made it versatile for various food system. Various extraction methods such as isoelectric precipitation, aqueous precipitation, isoelectric precipitation, alcohol precipitation, Ultrafiltration (UF) and combination of thereof are used for preparation of PPC and PPI. The peanut protein can compete with another animal and plant proteins with all the required health benefits and functional properties necessary for the food system. There is a huge scope in exploring peanut protein as source of vegan protein.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80893687","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: 5

Flavonoid-Rich Secondary Metabolites In Naturally Grown Green Tea Are Correlated With A Higher Shift Of The Consumers' Excise Level 天然绿茶中富含类黄酮的次生代谢物与消费者消费水平的较高转移相关

Food Science and Nutrition Pub Date : 2020-04-24 DOI: 10.24966/fsn-1076/100063

M. Funabashi

{"title":"Flavonoid-Rich Secondary Metabolites In Naturally Grown Green Tea Are Correlated With A Higher Shift Of The Consumers' Excise Level","authors":"M. Funabashi","doi":"10.24966/fsn-1076/100063","DOIUrl":"https://doi.org/10.24966/fsn-1076/100063","url":null,"abstract":"Culture condition of crops affects the metabolites of products and consequently, consumers’ metabolism. We investigate the metabolic difference of conventional and naturally grown coarse green tea (Bancha) in correspondence to physical activity that was induced among consumers. As a result, only naturally grown Bancha tea was observed to significantly increase the consumers’ locomotive energy expenditure with a counter decrease in household activities, resulting in a higher shift of exercise level. The conventional product showed the opposite tendency but was not statistically significant. In terms of metabolite categories that distinguished between the culture conditions, conventional tea was observed to express higher primary metabolites such as amino acid, while naturally grown tea contained a superior dose of secondary metabolites, especially flavonoid. No significant correlation could be found on caffeine and catechin contents with respect to physical activity responses. The occurrence of intrinsic compounds in each culture condition was weaker than the quantitative features of common compounds in explaining the difference. Statistically significant invariant features of culture conditions were found both in 1. expression patterns and 2. intensity of distinctive common compounds considerably overlapping with drug categories. These effects on human physical activities could be interpreted as 1. combined and 2. dose effect of environmentally responsive phytochemicals, respectively, ranging widely over basic metabolic pathways and secondary metabolite biosynthesis.","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"5 1","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2020-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87422173","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