International Journal of Nutrition and Food Sciences最新文献_第8页

Dietary Supplementation of Citrus limon L. (Lemon) and Evaluation of Its Role to Prevent and Cure of Vitamin C Deficiency Diseases 柠檬酸橙的膳食补充及其对维生素C缺乏症的防治作用

International Journal of Nutrition and Food Sciences Pub Date : 2020-02-04 DOI: 10.11648/J.IJNFS.20200901.11

Z. Hosen, S. Bipasha, S. Kamal, Sumaiyah Rafique, Bariul Islam, K. Fatema

{"title":"Dietary Supplementation of Citrus limon L. (Lemon) and Evaluation of Its Role to Prevent and Cure of Vitamin C Deficiency Diseases","authors":"Z. Hosen, S. Bipasha, S. Kamal, Sumaiyah Rafique, Bariul Islam, K. Fatema","doi":"10.11648/J.IJNFS.20200901.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20200901.11","url":null,"abstract":"Vitamin C is an essential dietary component must be ingested for survival. Because of not being produce in the body it must be supplied exogenously by foods and supplements. Citrus limon L. (Lemon) is a citrus fruits, cheap but rich sources of vitamin C. Due to high levels of vitamin C content, it can prevent and cure the vitamin C related disease including gum bleeding, poor wound healing, skin diseases, tiredness, joint pain and edema. A total of 200 people (105 were males and 95 were females) were selected for the study. In order to assess vitamin C status, symptoms like gum bleeding, poor wound healing, hyperkeratosis, excessive tiredness, joint pain and edema were collected by means of a structured questionnaires. People were then divided into two groups randomly. One group was the focus of the lemon supplementation group and another was the non-supplementation group. Then we supplied lemon to the individuals (2piece/day) of lemon supplementation group for 4 months and no lemon was provided to the non-supplementation group during the study period. After four months, we found that symptoms like gum bleeding (92.5%), poor wound healing (89.29%), hyperkeratosis (50%), excessive tiredness (89.83%), joint pain (69.23%) and edema (30%) have been cured in lemon supplementation group. On the other hand, after four months gum bleeding, poor wound healing, hyperkeratosis, excessive tiredness, joint pain and edema in non-supplementation group have not been cured like lemon supplementation group. The percentages were 20%, 21.05%, 33.33%, 25%, 14.81% and 14.29% respectively.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"23 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2020-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82286005","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

Designing Robust Tablet Formulas Resilient to Raw Material and Equipment Variations with the Aid of Design of Experiment (DOE) Method 利用实验设计(DOE)方法设计抗原料和设备变化的稳健片剂配方

International Journal of Nutrition and Food Sciences Pub Date : 2019-12-12 DOI: 10.11648/J.IJNFS.20190806.11

Tian Hao, Denise Doerflein Fulk

引用次数: 0

Research on the "Multi-network Synergy" Governance Path of Food Safety in China 中国食品安全“多网络协同”治理路径研究

International Journal of Nutrition and Food Sciences Pub Date : 2019-12-07 DOI: 10.11648/j.ijnfs.20190805.11

L. Jing, Shen Liting

引用次数: 1

Development of the Soft Canned Taro (Colocasia esculenta) 软芋头罐头的研制

International Journal of Nutrition and Food Sciences Pub Date : 2019-10-21 DOI: 10.11648/J.IJNFS.20190804.12

Yan Chen, Z. Duan, Mei-ling Tang, Qiu-xia Duan, Yuyan Pan

{"title":"Development of the Soft Canned Taro (Colocasia esculenta)","authors":"Yan Chen, Z. Duan, Mei-ling Tang, Qiu-xia Duan, Yuyan Pan","doi":"10.11648/J.IJNFS.20190804.12","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20190804.12","url":null,"abstract":"Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in this experiment. The same formulation technology was used to make soft canned taro and glass canned taro, and the two cans were compared with commercially available canned tinplate taro products. The results showed that the formulation technology of soft canned taro was as follows: with the addition of 0.6% honey, the solid -liquid ratio was 2.00:1, the sugar addition was 24% and the salt addition was 0.15%. The sensory evaluation of three kinds of canned taro was carried out by the method of fuzzy comprehensive evaluation. According to the comprehensive sensory evaluation, physical and chemical indexes and microbial indexes, the soft canned taro had the best sensory evaluation. Most of the other physical and chemical indexes were better than glass canned and tinplate canned, and reaches the commercial sterilization standard. The research on the processing conditions of soft canned taro provides a theoretical basis for the development of related products of taro.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85842865","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

Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life 番茄自然成熟与人工成熟的比较及对贮藏期的影响

International Journal of Nutrition and Food Sciences Pub Date : 2019-09-17 DOI: 10.11648/J.IJNFS.20190804.11

N. Akter, A. Huq, S. Akter, Md. jahangir Alam, M. Islam, Md. Jabbar Hossain, Nadira Tanzum Urmi

{"title":"Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life","authors":"N. Akter, A. Huq, S. Akter, Md. jahangir Alam, M. Islam, Md. Jabbar Hossain, Nadira Tanzum Urmi","doi":"10.11648/J.IJNFS.20190804.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20190804.11","url":null,"abstract":"Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75291161","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

Preparation of α-Amylase Inhibitor from Seeds of White Kidney Bean Using a Novel and Scalable Process Based on Enzymatic Hydrolysis 酶水解制备α-淀粉酶抑制剂的研究

International Journal of Nutrition and Food Sciences Pub Date : 2019-09-06 DOI: 10.11648/J.IJNFS.20190803.12

Yifeng Rang, Wei Zhao

引用次数: 1

Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats ε-poly-L-lysine٠HCl在延长五香肉制品保质期中的应用

International Journal of Nutrition and Food Sciences Pub Date : 2019-08-27 DOI: 10.11648/J.IJNFS.20190802.13

G. Xiang, Hao Yu, Wu Zhumeng, Wang Fang, Pang Meixia, Qi Jinghua

{"title":"Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats","authors":"G. Xiang, Hao Yu, Wu Zhumeng, Wang Fang, Pang Meixia, Qi Jinghua","doi":"10.11648/J.IJNFS.20190802.13","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20190802.13","url":null,"abstract":"In order to prolong the shelf life of spiced meats, e-poly-L-lysine٠HCl (e-p-L٠HCl) was used as preservative, and four kinds of corruption bacterium (Staphylococcus, Proteus, Bacillus and Serratia) were used as indicator bacterium. The minimum inhibitory concentration of preservatives against them was 500 ug/mL. The suitable concentration, temperature and pH were determined by single factor experiment. On the basis of single factor experiment, orthogonal experiment was used to get the best bacteriostasis conditions. The optimum condition for Staphylococcus and Proteus ware 1.2 mg/mL, 80°C and pH 3. The optimum condition for Bacillus and Serratia were 1.2 mg/mL, 80°C and pH4. According to the national standard, preservatives were added to the spiced meat with the use of 0.25 g/kg in the experimental group, and no preservatives were added in the control group. The total number of bacteria and the sensory score were used as evaluation indexes to explore the effect of preservatives on shelf life. Compared with the control group, at the same storage time, the sensory score was higher and the total number of colonies was less. It was concluded that added e-p-L٠HCl could extend the shelf-life of the spiced pork for 8 days, added e-p-L٠HCl could extend the shelf-life of the sauced bath chap for 7 days.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73433978","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 Fluoride of Antarctic Krill (Euphausia superba) Meal on Accumulation and Weight of Mice 南极磷虾(Euphausia superba)饲料中氟化物对小鼠积累和体重的影响

International Journal of Nutrition and Food Sciences Pub Date : 2019-07-19 DOI: 10.11648/J.IJNFS.20190802.12

Yue Yuan, Haifeng Yu, Youqiong Cai, H. Chi

{"title":"Effects of Fluoride of Antarctic Krill (Euphausia superba) Meal on Accumulation and Weight of Mice","authors":"Yue Yuan, Haifeng Yu, Youqiong Cai, H. Chi","doi":"10.11648/J.IJNFS.20190802.12","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20190802.12","url":null,"abstract":"Antarctic krill (Euphausia superba) possesses rich nutritional value, large fishing capacity and potentials for processing and utilization. However, the development and utilization of Antarctic krill is impeded by its high fluorine contents. In this study, Antarctic krill meal and sodium fluoride solution (300 mg/L) were selected as the study objects to feeding mice, and the effects of fluoride on accumulation and weight gained in small intestine, blood, liver, and kidney femur of mice were investigated. The results showed that the contents of small intestine, blood, liver and kidney in the group of the mice fed with Antarctic krill and sodium fluoride remained less than 1 mg/kg, which was slightly higher than that of the blank control group (p＜0.05). The fluoride contents in the femur of mice fed with Antarctic krill meal and sodium fluoride solution were ten times higher than that of the blank control group, indicating that the fluorine in Antarctic krill meal was likely different from the chemical fluorine in sodium fluoride. No signification difference on accumulation of fluoride was found in the small intestine, blood, liver and kidney of mice, but fluorine from Antarctic krill meal and sodium fluoride was obviously deposited in the femur of mice. On the other hands, the weight gained rate of mice in the sodium fluoride group was 3.22%, and that of mice in Antarctic krill meal group was 7.81%, both of that were significantly lower than that in the blank group (12.87%). The results showed that the fluorine in Antarctic krill meal inhibited the growth of mice, but its specific absorption, metabolism and transformation process in the body still needed to be further studied.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85297652","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

Nutritional Composition and Development of Chinese Dwarf Cherry (Cerasus Humilis (Bge.) Sok.) 中国矮樱桃(Cerasus Humilis, Bge.)的营养成分及发育目前)。

International Journal of Nutrition and Food Sciences Pub Date : 2019-07-13 DOI: 10.11648/J.IJNFS.20190802.11

S. Fan, Pengpeng Wu, G. Xing

{"title":"Nutritional Composition and Development of Chinese Dwarf Cherry (Cerasus Humilis (Bge.) Sok.)","authors":"S. Fan, Pengpeng Wu, G. Xing","doi":"10.11648/J.IJNFS.20190802.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20190802.11","url":null,"abstract":"Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.), a typical representative medicine dual-purpose fruit type, is a health-care fruit proper to China. The fruit of Chinese dwarf cherry has unique flavor, rich nutrition and significant health care value. Its flowers, fruits, leaves and kernels also have certain value. The kernels can be used as raw material of the traditional Chinese herbal medicine Yu Liren, which has a medicinal history of more than 2000 years, and the flower, fruit, leaf and kernel can be comprehensively utilized. On the basis of summarizing the relevant research results, this paper firstly expounded the biological characteristics of Chinese dwarf cherry from the aspect of plant morphology of it. Secondly, from aspects of minerals, vitamins, amino acids, polyphenols, fatty acids and aromatic substances contained in Chinese dwarf cherry, the nutrients contained in Chinese dwarf cherry and its medicinal and medical care values were summarized. This paper summarized the progress of processing and application of fruit and kernel of Chinese dwarf cherry, and expounded the types and processes of products that were currently processed with fruit and kernel of Chinese dwarf cherry. This paper also summarized the problems existing in the research of Chinese dwarf cherry in the research and development, and prospected the development trend of Chinese dwarf cherry in processing and application, in order to provide a theoretical reference for the subsequent research.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72885711","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

Sampling for Genetically Modified Organisms Content Analysisin Agricultural Products: From Analytical Sample to Test Portion 农产品中转基因生物含量分析的取样:从分析样品到测试部分

International Journal of Nutrition and Food Sciences Pub Date : 2019-05-23 DOI: 10.11648/J.IJNFS.20190801.13

Jing Xu, Jiang Zheng, Lu Gao, Jijuan Cao

{"title":"Sampling for Genetically Modified Organisms Content Analysisin Agricultural Products: From Analytical Sample to Test Portion","authors":"Jing Xu, Jiang Zheng, Lu Gao, Jijuan Cao","doi":"10.11648/J.IJNFS.20190801.13","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20190801.13","url":null,"abstract":"Objective: At present, Sampling standards and regulations for genetically modified organisms (GMO) are commonly based on theoretical calculations or computer simulations, and there is a lack of field data to validate these simulations. In view of this situation, we sampled agricultural products for GMO content analysis, and investigated the influence of various factors on the accuracy of the results. We have prepared a three-part series and in this part focused on the process from analytical sample to test portions. Method: Using non-transgenic maize as matrix, 12 lines of transgenic maize were used to produce standard analytical samples. After systematic sampling, the GMO contents of these samples were randomly tested, and their single relative standard deviations (RSD) were calculated as a measure of total RSD (single analysis) per sample. Results: By comparing the RSDs of various sampling methods, it was found that the results of 12 strains were basically consistent, and the data of MON810 were listed as a representative. The parameters affecting the standard deviation included the content ( a AS ), particle size ( d AS ), test portion mass ( M TP ) and the number of increments ( n IT ). Total analytical RSD could be reduced by decreasing particle size, and increasing test portion mass or the number of increments. Based on current laboratory testing conditions and current used kits, for high content analytical sample(>0.01%), more than 2 duplicate test portions with at least -100mesh particle size and 200mg mass were recommended. Conclusion: Based on the results, the recommended values of particle size, test portion mass and the number of increments for the process from analytical sample to test portions were given. These factors were independent on species or strains of the product, so the results were suitable to all species and strains, provided that the solid particles could be crushed to required particle size.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87255713","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