Journal of Food and Health最新文献

Focusing on individualized nutrition within the algorithmic diet: an in-depth look at recent advances in nutritional science, microbial diversity studies, and human health 关注算法饮食中的个性化营养:深入了解营养科学、微生物多样性研究和人类健康的最新进展

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023005

R. Reyed

引用次数: 0

Potential neuropsychiatric, analgesic and chemo-preventive properties of saffron 藏红花潜在的神经精神、镇痛和化学预防特性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023004

Domina Petric

引用次数: 0

Major allergens in 8 types of allergenic foods and allergen detection techniques 8种致敏食物中的主要过敏原及过敏原检测技术

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023015

Yan Lu, C. Dong

{"title":"Major allergens in 8 types of allergenic foods and allergen detection techniques","authors":"Yan Lu, C. Dong","doi":"10.53388/fh2023015","DOIUrl":"https://doi.org/10.53388/fh2023015","url":null,"abstract":"In recent years, the prevalence of allergens in food warning notices, both domestically and internationally, has become the second leading concern after microbial contamination. Among the various factors that threaten human health reported by the World Health Organization, food allergy ranks fourth, and food allergy has become a global security problem. As of now, no definitive treatment for food allergies exists, making the avoidance of allergen-containing foods the most effective prevention method. Consequently, labeling foods with allergen information serves as a crucial warning for allergic populations. Moreover, to enhance comprehension of food allergies, this article provides a brief overview of their definition and sensitization mechanisms. The main focus lies in highlighting the structure of primary allergens found in eight commonly allergenic foods and the resulting clinical symptoms they cause. Additionally, a summary of commonly employed allergen detection techniques is presented, with an analysis of their principles, advantages, and limitations. Looking ahead, the integration of diverse technological approaches to establish an efficient, accurate, and affordable allergen detection method remains a significant trend. This article has certain reference value for understanding the direction of food allergies.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78290836","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

Foods that fight off cancer through anti-inflammation 通过抗炎症来对抗癌症的食物

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023012

Q. Yao

引用次数: 0

Lactulose fortification in guava preserves: Effect on nutritional quality 番石榴蜜饯中乳果糖的强化:对营养品质的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23009

Monika Singh, R. Kushwaha, Vinti Singh, R. Agrawal, Anil Parajapati, D. Kaur

{"title":"Lactulose fortification in guava preserves: Effect on nutritional quality","authors":"Monika Singh, R. Kushwaha, Vinti Singh, R. Agrawal, Anil Parajapati, D. Kaur","doi":"10.3153/fh23009","DOIUrl":"https://doi.org/10.3153/fh23009","url":null,"abstract":"This study examined the lactulose-fortified low-calorie guava preserves. The results showed that sucrose, used as a sweetener in guava preserves, could be partially substituted by lactulose without significantly affecting the overall quality of the preserves. The physicochemical properties, antioxidant activity, and sensory evaluation of guava preserves with substitute lactulose were evaluated. The main aim of this study was to develop prebiotic guava preserves from two guava cultivars, namely, Safeda and Chittidar. The guava preserves without lactulose were used as control samples which contained 50% w/w sucrose of pulp, while lactulose-treated preserves replaced sucrose with 25%, 50%, and 75% w/w of lactulose. The finding showed that prebiotics did not significantly differ between control and treated samples. The range of ascorbic acid content of guava preserves was 98.2-102.6 mg/100g. Lactulose did not show a statistically significant effect on the level of ascorbic acid in guava preserves. The mineral content and antioxidant properties of guava preserves supplemented with lactulose were higher than those not supplemented with lactulose. The guava preserves with 50% lactulose were most accepted.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81998768","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

Volatile compounds and quality parameters of various apples 各种苹果的挥发性成分及品质参数

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23010

Gülcan Koyuncu, T. Kılıç

引用次数: 0

Food choices among Portuguese teenagers: A case study 葡萄牙青少年的食物选择:个案研究

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23002

Maria de Fátima Bessa Correia Guimarães, Ciristina Carapeto

{"title":"Food choices among Portuguese teenagers: A case study","authors":"Maria de Fátima Bessa Correia Guimarães, Ciristina Carapeto","doi":"10.3153/fh23002","DOIUrl":"https://doi.org/10.3153/fh23002","url":null,"abstract":"The Mediterranean Dietary Pattern (MDP) is currently accepted as being protective against some of the most worrisome chronic non-communicable diseases in today's society. It is important to instil this nutritional pattern in young people as it is at this point in life that healthy eating habits are created and later maintained. Assessing the adherence of students to the Mediterranean Dietary Pattern (MDP). A case study was carried out with 463 students aged between 14 and 20 years old. Parents of the youngsters were also surveyed to find out about the accuracy of the youth's answers and to determine the type of food preparation practiced in the family. Those who participated in this study had an informed consent, previously signed by their parents and voluntarily expressed their willingness to participate, although they could drop out at any time if they so wished. The results showed a good adherence to the Mediterranean Dietary Pattern (MDP) by the respondents (46.47%) and their knowledge about the concept of the Mediterranean Diet can be classified as “good” (39.7%) and “reasonable” (36.6%). The main conclusions of the study are that the students participating in the study have a good knowledge about the Mediterranean Food Pattern and show a high level of adherence to it.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87181157","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

ffect of melon seed powder on the quality characteristics of cupcakes 瓜子粉对纸杯蛋糕品质特性的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23027

Meryem Akbaş, Yıldız Ünlü, Hilal Kılmanoğlu

引用次数: 0

Ultrasound-assisted extraction of phenolic compounds from apple peel 超声辅助提取苹果皮中酚类化合物

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23031

Serdar Uğurlu, Emre Bakkalbaşı

引用次数: 0

Is nutritional literacy level in young adults associated with quality of life? 年轻人的营养素养水平与生活质量有关吗?

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23012

Sinem Erem, Zeynep Bektaş

{"title":"Is nutritional literacy level in young adults associated with quality of life?","authors":"Sinem Erem, Zeynep Bektaş","doi":"10.3153/fh23012","DOIUrl":"https://doi.org/10.3153/fh23012","url":null,"abstract":"This study was planned to examine the relationship between nutritional literacy level and quality of life in young adults. 234 students studying at Trakya University Faculty of Dentistry participated in the research. Study data were collected by online questionnaire between February and June 2022. 60.3% of the participants are women. The mean age, body weight, height and BMI of the individuals were 21.35 ±1.43 years, 64.76 ±15.8 kg, 169.86 ±8.50 cm, 21.22 ±3.63 kg/m2, respectively. 9.7% of the participants were underweight, 71.3% were normal weight, 19.7% were obese. While the average of the highest nutritional literacy score was found in thin individuals, the general nutritional knowledge score was found to be highest in normal weight individuals (p<0.05). Nutrition literacy level is sufficient in 82.5% of individuals. This rate was found to be 95.2% in the thin and 67.4% in the obese (p<0.05). Food label reading and numerical literacy scores were higher in men than in women (p<0.05). When the quality of life subscales were examined, the MCS-12 (Mental Component Summary) subscale scores were found to be higher in normal-weight subjects than in thin and obese subjects (p<0.05). As the students' nutritional literacy level increased, their PCS-12 (Physical Component Summary) and MCS-12 subscale scores increased (p<0.05). As the general nutrition knowledge subscale score increased, an increase was found in the MCS-12 subscale score in both women and men (p<0.05). Increasing the awareness of university students about nutritional literacy and providing the necessary training can be beneficial in increasing the quality of life.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86624755","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