Journal of Food Research最新文献

{"title":"Study of Knowledge of Breastfeeding Practices in Infants from 0 to 6 Months","authors":"Y. P. Adepo, S. Soro, B. J. J. Touzou, K. O. Chatigre, G. Biego, K. Koffi, C. Kati","doi":"10.5539/jfr.v11n1p23","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p23","url":null,"abstract":"The rate of exclusive breastfeeding from 0 to 6 months in Côte d'Ivoire was 16.67 % in 2014. The objective of this study is to identify the difficulties related to the practice of exclusive breastfeeding of infants from birth to 6 months with a view to finding sustainable solutions for its implementation. A survey study was carried out on a sample of 200 women in the municipality of Bingerville from 7 October 2020 to 7 February 2021. After analysis, the results of the survey show that in the Bingerville locality of Côte d'Ivoire, the difficulties relating to the decline in exclusive breastfeeding are largely linked to the insufficient production of breast milk. The results have made it possible to record some species of food plants. They undoubtedly possess lactogenic properties, which make it possible to cope with the insufficient production of milk in the udder. Thus, after 24 hours, these food plants have made it possible to increase the production of breast milk in the udders intended for infants. The registered food plants will help to ensure the food security of the infant through the improvement of milk production in breastfeeding mothers.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"115 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85941631","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}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 6","authors":"Bella Dong","doi":"10.5539/jfr.v10n6p65","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p65","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 10, Number 6 \u0000 \u0000Antonello Santini, University of Napoli \"Federico II\", Italy \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Lucas Massaro Sousa, IFP Energies Nouvelles, France \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Sefat E Khuda, Centre for Food Safety and Applied Nutrition, United States \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85264793","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}

{"title":"Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation","authors":"M. Ando, A. Obata, W. Mok, S. Kitao","doi":"10.5539/jfr.v11n1p10","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p10","url":null,"abstract":"Soy sauce is a traditional Japanese seasoning made from fermented soybeans. As global demand grows, identifying novel soy sauce applications and benefits must become a priority. While conventional soy sauce undergoes heat-sterilization, filter-sterilization produces a lighter-colored (raw) soy sauce with preserved mold enzyme activities. As the impact of raw soy sauce during food (especially seafood) preparation remains unstudied, the present study compared the differential impact of raw and conventional soy sauce on tuna culinary properties. First, soy sauce color and protease activity were assessed. Next, tuna was marinated in soy sauce and non-alcoholic mirin for 0, 10, 35, or 60 min. Finally, marinated tuna properties (mass, salt content, surface salt penetration, color, rupture load, surface wetness, and protein content) were objectively assessed, and subjective sensory evaluation (appearance, aroma, wetness, softness, saltiness, umami, and overall taste) was performed by a blinded panel. Findings confirmed the lighter color of and the preservation of protease activity in raw soy sauce. Raw soy sauce significantly enhanced surface tenderization, salt penetration, and wetness, while both soy sauces increased surface firmness via salt-induced dehydration. Respondents significantly preferred the appearance and saltiness level of raw soy sauce-marinated tuna, and the umami and overall taste of tuna marinated in raw soy sauce for 60 min. The findings of this study, to our knowledge, demonstrate for the first time the potential culinary superiority of raw soy sauce in certain applications, and support future research to further define such applications.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87301554","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}

{"title":"Risk Communication under Conflicting Information: The Role of Confidence in Subjective Risk Assessment","authors":"T. Ishida, A. Maruyama, S. Kurihara","doi":"10.5539/jfr.v11n1p1","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p1","url":null,"abstract":"In this study, we develop a model of food consumption with a focus on the subjectively assessed risk of consumers and their degree of confidence in their risk assessment and use it to examine consumer behavior in the chaotic situation created by the Fukushima nuclear accident in 2011. The data were collected in March 2012 using a mail survey for 1300 Japanese women, the primary food purchasers. The respondents were asked to evaluate the cancer risk of eating agricultural products, which were assumed to be grown in the affected area, despite meeting national regulatory standards for radioactive materials, as a measure of their risk assessment and willingness to purchase Fukushima beef. The results show that the effect of confidence in a consumer’s risk assessment on their behavior depends on the stated risk level: when stated risk is below an estimated critical value, termed the switching point, the risk perceived by a consumer without confidence exceeds that of one with confidence. On the other hand, perceived risk is inversely related to confidence when the stated risk exceeds the switching point.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"124 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77571474","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}

{"title":"Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food","authors":"Jane Mbijiwe, Z. Ndung'u, J. Kinyuru","doi":"10.5539/jfr.v10n6p36","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p36","url":null,"abstract":"Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and the control were analyzed for moisture content, protein, crude fiber, crude fat, ash, carbohydrate, beta-carotene and iron content. Further, sensory tests were conducted using a nine-hedonic scale to evaluate consumers acceptability of porridge made of the flour samples. Microbial analysis was conducted to establish the safety of developed flours. The results show that as the proportion of pumpkin pulp and pumpkin seed flours increased the protein content, ash, vitamin A and iron content significantly (P<0.05) increased. The flour blend FP3 recorded the highest amount of protein (22.87%), vitamin A (875.00 µg RAE/100g) and iron (27.51 mg/100g). The FP2 flour blend was the most preferred with sensory score of 7.91 and had ability to meet >70% of daily protein, iron and vitamin A requirements of preschool children thus most suitable for a feeding trial. The findings of this study demonstrate that pumpkin pulp and pumpkin seed can be used to enhance the nutritive value of sorghum and as such meet the protein, iron and vitamin A requirements of preschool children aiding in the eradication of nutritional deficiencies.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87447224","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}

{"title":"Can Canadians afford the new Canada’s Food Guide? Assessing Barriers and Challenges","authors":"Sylvain Charlebois, M. Smook, Brenda Nyambura Wambui, S. Somogyi, M. Racey, Don Fiander, J. Music, Isabelle Caron","doi":"10.5539/jfr.v10n6p22","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p22","url":null,"abstract":"The objective of this study was to investigate Canadian’s awareness and use of Canada’s Food Guide and to explore barriers to adopting the recommendations. We also conducted a cost analysis to measure the affordability of the 2019 Food Guide compared to the previous version. Although 74% of Canadians were aware of the new Food Guide, it ranked low as a preferred source of information; as well, affordability is a top concern when implementing the recommendations. However, eating based on the 2019 Food Guide is more affordable than the 2007 version at food prices in either year. These results bring into question the influence Food Guides have on population’s health behaviour.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89250582","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}

{"title":"An in Vitro Antifungal and Antiaflatoxigenic Properties of Commiphora myrrha and Prunus mahaleb","authors":"S. El-Nagerabi, Mohammed S. R. Al-Maqbali, Khalid Alabri, A. Elshafie","doi":"10.5539/jfr.v10n6p10","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p10","url":null,"abstract":"Aflatoxins and especially aflatoxin B, are the devastating contaminant of food and feed products with hazardous effects to mankind and his domestic animals. These investigations were set to evaluate the effect of various levels of Commiphora myrrha resin (1.0, 1.25, 2.25, and 3.25 g/100 ml) and Prunus mahaleb seed extract (0.75, 1.5, 2.5, and 3.5 g/100 ml) on the growth and aflatoxin secretion by two aflatoxigenic strains of Aspergillus flavus and A. parasiticus. The two plant extracts significantly (p<0.05) decreased aflatoxin secretion, and inhibited the fungal growth. Resin of C. myrrha displayed 51.9-95.7% reduction in total aflatoxin secretion by A. flavus, and 46.9-92% for A. parasiticus, and Seed extract of P. mahaleb decreased aflatoxin up to 53.7-95.8% and 40-94.7%, respectively. The inhibition of aflatoxin B (B1 and B2) by myrrh resin and seed extract of mahaleb ranged between 51.7-93.5, 50-93.6% (A. flavus) and 39.5-89.7%, 37.9-93% (A. parasiticus). The mycelial dry weight of A. flavus and A. parasiticus ws decreased up to 46.1-58.7%, 28.9-51.3% (Myrrh resin), and between 45-56.9%, 33.3-55.9% (Mahaleb seed extract). Nonetheless, the two plant extracts did not detoxify aflatoxin B1. Therefore, it apparent that the resin of C. myrrha and seed extract of P. mahaleb affected the biosynthesis pathway of aflatoxins. Thus, they can be recommended as effective natural plant biopreservative against aflatoxin contamination of food and feed products.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86668530","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}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 5","authors":"Bella Dong","doi":"10.5539/jfr.v10n5p70","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p70","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 10, Number 5 \u0000 \u0000Ammar Eltayeb Ali Hassan, University of Tromsø, Norway \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Bruno Alejandro Irigaray, Facultad de Química, Uruguay \u0000 \u0000Claudia Alejandra Narvaez, University of Manitoba, Canada \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Emma Chiavaro, University of Parma, Italy \u0000 \u0000Eng-Tong Phuah, Universiti Teknologi Brunei, Brunei \u0000 \u0000J. Basilio Heredia, Research Center for Food and Development, Mexico \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Leonardo Martín Pérez, Pontifical Catholic University of Argentina, Argentina \u0000 \u0000Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Philippa Chinyere Ojimelukwe, Michael Okpara University of Agriculture Umudike, Nigeria \u0000 \u0000Rania I. M. Almoselhy, Agricultural Research Center, Egypt \u0000 \u0000Vezirka Jankuloska, University \"St. Kliment Ohridski\" - Bitola, Republic of Macedonia \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China \u0000 \u0000Y. Riswahyuli, Gadah Mada University, Indonesia \u0000 \u0000Zahra Saleh Ahmed, National Research Centre, Egypt","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91535160","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}

{"title":"Untargeted Metabolomics Profiling of High Beta Carotene Cassava with respect to Postharvest Physiological Deterioration","authors":"N. L. Edoh, U. J. Ukpabi, J. Igoli","doi":"10.5539/jfr.v10n6p1","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p1","url":null,"abstract":"Cassava roots undergo postharvest physiological deterioration (PPD), and for most varieties it sets in within 72 hours of harvest. An untargeted metabolomics approach combined with a data-driven approach for statistical analysis was used to characterize and profile high beta-carotene cassava varieties with the aim of identifying any relevant metabolite changes that occur during PPD. Sixteen cassava root samples from four cassava lines were planted in a greenhouse and harvested after four months. The samples included four of 2 conventionally bred beta carotene cassava varieties – UMUCASS 38, UMUCASS 45 and four of 2 transgenic high beta carotene cultivars - EC20-7 and EC20-8 cassava lines. Extracts of fresh cassava roots from 20-100 mg tissues were used for the analyses and data were processed using Elements for Metabolomics software. Starch and lipid metabolites were the major constituents which may help explain the observed differences in starch and dry matter content among the varieties. The results provide further insight in the understanding of PPD and suggestions on controlling this deterioration in cassava are made.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74192347","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}

{"title":"Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo","authors":"S. Mukherjee, Z. Haque, X. Zhang, W. Schilling","doi":"10.5539/jfr.v10n5p48","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p48","url":null,"abstract":"Stable oil-in-water nanoemulsions were generated by ultra-high-pressure homogenization (UHPH) at 140 and 210 MPa for use as nano-vesicular vehicles (NVV) to carry hydrophobic generally recognized as safe (GRAS) curcumin (CU) by whey protein isolate (WPI) in aqueous nutraceutical systems. Curcumin was used for its antioxidant activity and participation in the Michael reaction with nucleophiles at pHs above 8.0. Two variables, (1) addition of casein hydrolysate (CH) (2%, w/w of WPI) and, (2) use of UHPH (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and antioxidant capacity of the CU as cargo in the NVV throughout storage. CH and Tween 20 both were added to increase dispersibility and stability of the NVV. Addition of CH reduced nano-particle size (dvs) by 17% at 210 MPa when compared to140 MPa (P<0.05), and increased the stability with UHPH pressure as reflected by a 63% smaller dvs at 210 MPa as compared to 140 MPa (P<0.05). The nanoparticle distribution was not changed by the addition of CU, with dvs’s of 101 and 93 nm at 140 MPa and 73 and 92 at 210 MPa for NVV and CU-NVV, respectively. The NVV system was stable for 28 days as observed in zeta-potential, contact angle, and surface energy, and can be used to deliver CU and maintain its antioxidant activity.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"183 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74392165","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}