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Iranian Journal of Nutrition Sciences and Food Technology最新文献

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A Study on the Ganoderma Lucidum of Warri South Local Government Area 华里南区灵芝的研究
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-06-30 DOI: 10.47363/jftns/2020(2)103
Okigbo Rn, Obanubi Si
{"title":"A Study on the Ganoderma Lucidum of Warri South Local Government Area","authors":"Okigbo Rn, Obanubi Si","doi":"10.47363/jftns/2020(2)103","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)103","url":null,"abstract":"A study on the medicinal mushroom (Ganoderma lucidum) was conducted from May to July 2015 to document the medicinal importance of Ganoderma lucidum “Itu” by the Warri South people in Warri, Delta State, Nigeria. This mushroom was identified and collected during field trip and visits to traditional medical practitioners. Four mushrooms species were identified out of which 2 are edible, 1 is used medicinally and 1 is feared by the locals and trial’s of the community because of its poisonous content. These mushroom were briefly described, their uses, local names and part used were listed. These mushrooms are faced with rapid extinction because its knowledge and use are not passed to younger generation.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86326592","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
Assessing Ethnophsiological Use of Spices and Condiment in Prepared Dishes in Bahir Dar city, Bahir Dar, Ethiopia: Ethnophysiological Qualitative Study 评估在巴希尔达尔市，巴希尔达尔，埃塞俄比亚准备菜肴香料和调味品的民族生理学使用:民族生理学定性研究
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-06-30 DOI: 10.47363/jftns/2020(2)102
Dessalegn Demeke, Biruk Getahun
{"title":"Assessing Ethnophsiological Use of Spices and Condiment in Prepared Dishes in Bahir Dar city, Bahir Dar, Ethiopia: Ethnophysiological Qualitative Study","authors":"Dessalegn Demeke, Biruk Getahun","doi":"10.47363/jftns/2020(2)102","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)102","url":null,"abstract":"Background: Spices and condiments are substances added to foods to enhance aroma and taste. Traditional preparation of spice and condiments increase food flavors and give value for indigenous knowledge. Methods: One houndred sixty nine informants were selected by using random sampling technique. Semistractured interview and prepared Question are were employed to collect pertinent data on the local use of spice and condiments. The data obtained were analyzed by using analytical tools commonly ordered in ethnobiologiacal studies like preference ranking, direct matrix ranking and paired wise compression. Result: Twenty four species of spice were found in the market. Eight condiments were identified in routinely prepared dishes. From the result of Paired comparison Allium sativum scores the highest use value in the preparation of spice and condiments. Preference ranking result also indicated that Red pepper is the most preferred condiment by the inhabitant of local community. This study also indicated that the indigenous knowledge in the preparation of spice vary with age groups with the elder more knowledgeable than youngsters. The indigenous knowledge also under threat as the young are not interested in the domestic activities. Conclusion: There is knowledge limitation (deterioration) in the younger generation. The younger generation keep to learn, preserve and maintain their ancestral wisdom with respect to the indigenous use of spice and condiments in the local resident.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74786161","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
Differences in Physical Characteristics between Low-Carb and HighCarb Meals Using Food Nutrition Segmentation Analysis (GH-Method: Math-Physical Medicine) 基于食物营养分割分析的低碳水化合物与高碳水化合物膳食物理特性差异研究(GH-Method:数学-物理医学)
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-06-30 DOI: 10.47363/jftns/2020(2)105
Gerald C. Hsu
{"title":"Differences in Physical Characteristics between Low-Carb and HighCarb Meals Using Food Nutrition Segmentation Analysis (GH-Method: Math-Physical Medicine)","authors":"Gerald C. Hsu","doi":"10.47363/jftns/2020(2)105","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)105","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80395379","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
Sumac in Food Industry: A Changing Outlook for Consumer and Producer 漆树在食品工业中的应用:消费者和生产者不断变化的前景
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-06-30 DOI: 10.47363/jftns/2020(2)104
A. H. Rad, Mahsa Khaleghi
{"title":"Sumac in Food Industry: A Changing Outlook for Consumer and Producer","authors":"A. H. Rad, Mahsa Khaleghi","doi":"10.47363/jftns/2020(2)104","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)104","url":null,"abstract":"Rhus coriaria Linn. (Anacardiacea), commonly known as sumac, grows in non-agriculturally regions and its various species may be used for medicinal purposes. This plant is grows mainly in Iran, Afghanistan and the Mediterranean bordering countries. In folk medicine, it was used for treatment of stroke chronic symptoms, diarrhea-dysentery, hemorrhoids, leucorrhea, sore throat, ophthalmic, wound healing, pain and liver disease. Also sumac has protective effect on some risk factors of atherosclerosis and oxidative stress. Results have shown that sumac may be a source of hydrolysable tannin and natural antimicrobial agents making it a usable natural preservative, antioxidant and antimicrobial component in food industry. These biological properties may be attributed to the presence of individual phytochemicals, mainly phenolic compounds. This review presents a changing outlook for consumers and producers regarding the applications of sumac in food formulations.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80105294","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
Pregnancy Nutritional Status in Ethiopia: A case study of Pregnant Women in Shashemene District, Southern Oromia Region Ethiopia 埃塞俄比亚孕期营养状况:埃塞俄比亚南奥罗米亚地区沙什梅内地区孕妇的案例研究
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2019-12-31 DOI: 10.47363/jftns/2019-(1)101
Yoseph Gela
{"title":"Pregnancy Nutritional Status in Ethiopia: A case study of Pregnant Women in Shashemene District, Southern Oromia Region Ethiopia","authors":"Yoseph Gela","doi":"10.47363/jftns/2019-(1)101","DOIUrl":"https://doi.org/10.47363/jftns/2019-(1)101","url":null,"abstract":"*Correspondence to: Yoseph Gela, Addis Ababa University Main campus college of Development study, Addis Ababa, Ethiopia, Tel: 251913372078; E-mail: yodapartner@gmail.com Received: April 18, 2021; Accepted: May 11, 2021; Published: May 18, 2021 Citation: Yoseph Gela (2021) Pregnancy Nutritional Status in Ethiopia: A case study of Pregnant Women in Shashemene District, Southern Oromia Region Ethiopia. J Women's Health Care 10:529. doi:10.35248/2167-0420.21.10.529. Copyright: © 2021 Gela Y, et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. OPINION","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82402949","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
Fed-batch fermentation of propionic, acetic and lactic acid production 补料分批发酵生产丙酸、乙酸和乳酸
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2013-09-15 DOI: 10.13005/OJC/310174
N. Ahmadi, K. K. Darani, S. Shahraki, A. Mortazavian, M. Mashayekh, R. Komeili, E. Azadnia
{"title":"Fed-batch fermentation of propionic, acetic and lactic acid production","authors":"N. Ahmadi, K. K. Darani, S. Shahraki, A. Mortazavian, M. Mashayekh, R. Komeili, E. Azadnia","doi":"10.13005/OJC/310174","DOIUrl":"https://doi.org/10.13005/OJC/310174","url":null,"abstract":"Propionibacterium is capable of producing many important industrial products such as propionic acid, vitamin B 12 and bacteriocin. Also it shows some probiotic health benefits and produces stimulator of intestinal bacteria. The aim of this research is to evaluate the effect of pH control on biomass, propionic, acetic and lactic acids production in fed-batch system by Propionibacterium freudenreichii ssp. shermanii and Lactobacillus acidophilus. Fermentation was conducted in a 3-L fermentor containing base medium and molasses as the carbon source in which milk feeding were added in 36th hour and maintained at 30 °C. Total fermentation time was 144 h. Every 24 h sampling has been done to measure the biomass and organic acids. Yield of biomass and acid production were compared in two separate trials: one treatment without pH control and another in which pH was maintained at 6.5 by using NaOH 1N. Content of biomass and organic acid were measured by freeze drying method and HPLC, respectively. The final concentration of the obtained responses in treatments with and without pH control is as following (g/L): biomass 6.22±0.04 and 13.76 ±0.04; propionic acid, 5.25±0.02 and 5.67±0.01; acetic acid 5.86±0.02 and 6.33±0.06; and lactic acid 11.34±0.09 and 7.40±0.07. In treatment which pH has not been controlled, production of dried biomass, propionic and acetic acid were higher than controlled treatment. So production of a beverage containing propionic acid could be recommended due to satiety-inducing and saturation effect in consumer.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"8 1","pages":"113-121"},"PeriodicalIF":0.0,"publicationDate":"2013-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86559168","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: 14
Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens 贝巴汉干酪中乳杆菌的分离鉴定及其对主要食品致病菌的抑菌性能研究
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 1900-01-01 DOI: 10.52547/nsft.16.1.133
B. Alizadeh Behbahani, M. Noshad
{"title":"Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens","authors":"B. Alizadeh Behbahani, M. Noshad","doi":"10.52547/nsft.16.1.133","DOIUrl":"https://doi.org/10.52547/nsft.16.1.133","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70690314","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 Breads Containing Flaxseeds on Serum Levels of Apelin and Lipids in Hyperlipidemic Patients 含亚麻籽面包对高脂血症患者血清Apelin和血脂水平的影响
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 1900-01-01 DOI: 10.52547/nsft.16.1.1
N. Shakeri, MH Entezari, B. Abbasi
{"title":"Effects of Breads Containing Flaxseeds on Serum Levels of Apelin and Lipids in Hyperlipidemic Patients","authors":"N. Shakeri, MH Entezari, B. Abbasi","doi":"10.52547/nsft.16.1.1","DOIUrl":"https://doi.org/10.52547/nsft.16.1.1","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70689879","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 Aerobic Training and Dietary Approaches to Stop Hypertension Diets on Insulin Response and Resistance in Women with Gestational Diabetes 有氧训练和停止高血压饮食对妊娠期糖尿病妇女胰岛素反应和抵抗的影响
Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 1900-01-01 DOI: 10.52547/nsft.16.1.27
S. Dolati, S. Mansouri, A. Vadizadeh, Khoosheh Namiranian, T. Anafge, F. Mohammadi
{"title":"Effects of Aerobic Training and Dietary Approaches to Stop Hypertension Diets on Insulin Response and Resistance in Women with Gestational Diabetes","authors":"S. Dolati, S. Mansouri, A. Vadizadeh, Khoosheh Namiranian, T. Anafge, F. Mohammadi","doi":"10.52547/nsft.16.1.27","DOIUrl":"https://doi.org/10.52547/nsft.16.1.27","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70690603","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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