Journal of Food and Health最新文献_第10页

Formulation of Vegetable Cocktail Filling Solutions (Chayote, Tomato and Carrots) on Consumer Acceptance 蔬菜鸡尾酒馅料配方(佛手瓜、番茄和胡萝卜)的消费者接受度

Journal of Food and Health Pub Date : 2021-10-31 DOI: 10.53966/jofh.v1i2.7

S. Batubara, Budi Istanto

{"title":"Formulation of Vegetable Cocktail Filling Solutions (Chayote, Tomato and Carrots) on Consumer Acceptance","authors":"S. Batubara, Budi Istanto","doi":"10.53966/jofh.v1i2.7","DOIUrl":"https://doi.org/10.53966/jofh.v1i2.7","url":null,"abstract":"Chayote, tomato, and carrot are vegetable commodities that are easily found in Indonesia. The way to increase the economic value of chayote, tomatoes, and carrots is to diversify products, one of which is processed cocktail products. Cocktails candied products are package in cups, jars, or cans with add of syrup as a filling medium or solution. In general, cocktails did make from fruits, so that to process cocktails from vegetables, proper formulations and methods are needed to be well received by consumers. This research will study the exact formulation in the manufacture of products cocktail vegetable filler that cocktail of vegetables acceptable to consumers based on quality organoleptic and chemical quality (pH and total dissolved solids). The raw materials used consist of chayote, tomatoes, carrots, sugar, water, and citric acid. The packaging material used is a glass jar. The data analysis technique in this study used the D-optimal Mixture Design method to get the most optimum formula. The results of one research on organoleptic quality in the form of hedonic tests on the color, aroma, texture, and taste of vegetable cocktails based on ANAVA Design Expert processing showed results that were not significantly different from the 16 recommended formulations. The results of the chemical quality research in the form of pH and TDS showed different results. Based on the organoleptic quality and chemical quality as a predictive model, the optimal formulation was obtained with a ratio of 62.511% water, 37.138% sugar, and 0.352% citric acid with a desirability value 0.823.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79306210","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

Importance of functional nutrition components on new Coronavirus disease (COVID-19) and other viral communicable diseases 功能性营养成分对新型冠状病毒病(COVID-19)和其他病毒性传染病的重要性

Journal of Food and Health Pub Date : 2021-10-01 DOI: 10.3153/fh21030

Serhan Mohammed, Nigün Özdemir, A. Çon

引用次数: 0

Author Guidelines Journal of Food and Health 作者指南，食品与健康杂志

Journal of Food and Health Pub Date : 2021-08-31 DOI: 10.53966/jofh.v1i1.4

H. Permatasari, F. Nurkolis, Hardinsyah Hardinsyah, D. Wewengkang, S. Radu, M. Samtiya, Sudathip Sae-tan

引用次数: 0

Essential oil profile of six spontaneous hybrids from male sterile Salvia officinalis L. 6个雄性不育鼠尾草自发杂交种的精油谱。

Journal of Food and Health Pub Date : 2021-07-01 DOI: 10.3153/fh21017

Nadire Pelin Bahadırlı

引用次数: 0

Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey 土耳其南部烹饪/烹饪艺术学生和食品工人的食品安全知识水平

Journal of Food and Health Pub Date : 2021-07-01 DOI: 10.3153/fh21022

Mevhibe Terkuran

{"title":"Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey","authors":"Mevhibe Terkuran","doi":"10.3153/fh21022","DOIUrl":"https://doi.org/10.3153/fh21022","url":null,"abstract":"This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food work-ers in the Çukurova Region of Turkey. A total of 155 participants (80 students, 75 food workers) have partici-pated in this cross-sectional study. The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively, and food workers have more scores in all sections (p<0.001). Hy-giene certification, occupa-tion, and working estab-lishments had a significant association with total food safety scores; however, gender, marital status, age, education level, frequency of hygiene education, work-ing experience, monthly in-come had no significant as-sociation with their scores (p>0.05). A positive correla-tion was found between gender, education status, hygiene certification, and frequency of receiving hy-giene education; but no cor-relation was found between working in any food busi-ness, graduated high schools, and age of the stu-dents (p>0.05). More knowledge gaps of both groups have been found about time-temperature con-trol, holding/storage tem-perature, and cross-contamination. Finally, it is important to measure the reflection of the hygiene training on practices and to make it regular in ensuring food safety.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84974806","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 combined supplementation of omega-3 fatty acids and probiotics decreased the levels of serum polyamines in experimental colitis 联合补充omega-3脂肪酸和益生菌可降低实验性结肠炎患者血清多胺水平

Journal of Food and Health Pub Date : 2021-01-01 DOI: 10.3153/fh21029

Havvanur Yoldaş İlktaç, N. Büyükuslu, Cuneyd Parlayan

{"title":"The combined supplementation of omega-3 fatty acids and probiotics decreased the levels of serum polyamines in experimental colitis","authors":"Havvanur Yoldaş İlktaç, N. Büyükuslu, Cuneyd Parlayan","doi":"10.3153/fh21029","DOIUrl":"https://doi.org/10.3153/fh21029","url":null,"abstract":"Polyamines play an important role in the maintenance of intestinal permeability. Therefore we aimed to determine the effects of probiotics and omega 3 fatty acids on serum polyamine levels in colitis. Fifty BALB/c mice were randomly grouped as normal, colitis with no treatment applied, colitis treated by probiotics (VSL#3), colitis treated by omega-3, and colitis treated by both probiotics and omega-3. Experimental colitis was induced by injection of 200 mg/kg 2,4-Dinitrobenzenesulfonic acid (DNBS). The probiotic and the omega-3 fatty acid supplements were applied daily by oral gavage. Serum polyamine levels were measured with high performance liquid chromatography (HPLC). In each group, the levels of serum polyamines are the highest in spermidine and the least in spermine. Bowel inflammation in experimentally induced colitis mice resulted in lower serum polyamine concentrations. In probiotic and omega 3 fatty acid supplemented group significant decreases were observed for spermine and spermidine (p<0.001), while no significant changes were obtained for putrescine. Combined supplementation of probiotics and omega-3 fatty acids for 10 days in colitis mice significantly decreased the serum levels of spermine and spermidine.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"53 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77836055","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

Research on the Application of Diversified Teaching in Gynecological Clinical Teaching 多元化教学在妇科临床教学中的应用研究

Journal of Food and Health Pub Date : 2021-01-01 DOI: 10.53388/fthc20210202

WenMing Chao, WenWen Wang, Guoqing Qi, KuiMei Zhang, Xiurong Wang

引用次数: 1

The effect of storage on some chemical and microbial properties of apricots dried with a combined solar energy assisted air and hot air assisted radio frequency drying system 太阳能辅助空气和热风辅助射频干燥联合系统干燥杏的化学和微生物特性的影响

Journal of Food and Health Pub Date : 2021-01-01 DOI: 10.3153/fh20027

H. Özbek, Aysel Elik, Melis Sever, Şakire Ecem Bulut, D. Koçak Yanık, A. Dalgıç, F. Erdoğdu, F. Göğüş

{"title":"The effect of storage on some chemical and microbial properties of apricots dried with a combined solar energy assisted air and hot air assisted radio frequency drying system","authors":"H. Özbek, Aysel Elik, Melis Sever, Şakire Ecem Bulut, D. Koçak Yanık, A. Dalgıç, F. Erdoğdu, F. Göğüş","doi":"10.3153/fh20027","DOIUrl":"https://doi.org/10.3153/fh20027","url":null,"abstract":"Innovative combined solar energy assisted air and hot air assisted radio frequency drying system was used to dry unsulphured, sulphured (1 kg/ton and 2 kg/ton sulphur) and pistachio hull extract treated apricots. Unsulphured and sulphured apricots dried under sun were used as the control samples. The effects of different storage temperatures (5, 20 and 35oC) on residual sulphur content, β-carotene and microbial stability characteristics of dried apricots were studied. Also, the effect of storage temperature on the total phenolic content of dried apricots pre-treated with pistachio hull extract was investigated. The obtained results showed that the loss of sulphur and β-carotene was less in the products stored at 5oC compared to the products stored at 20 and 35oC. Sulphur treatment significantly inhibited the loss of β-carotene during storage. The maximum decrease in phenolic content of dried apricots pretreated with extract, was observed in samples stored at 20°C. In addition, extract treatment provided an advantage in terms of storage considering the microbial quality. The combined drying system caused less sulfur loss compared to sun drying.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89933322","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 possible role of interleukin-6 (IL-6) and survivin in the pathogenesis of embryonic damage 白细胞介素-6 (IL-6)和存活素在胚胎损伤发病机制中的可能作用

Journal of Food and Health Pub Date : 2021-01-01 DOI: 10.53388/fthc20210501

Xiurong Wang, KuiMei Zhang, XiaoYing Meng, Xia Li, WenMing Cao

引用次数: 0

Potential of Allicin, Ajoene and Quercetin Contained in Garlic (Allium sativum) as a Promising Anti-Malarial 大蒜中大蒜素、阿琼烯和槲皮素抗疟疾潜力的研究

Journal of Food and Health Pub Date : 2021-01-01 DOI: 10.53966/jofh.v1i1.3

R. Bagy, J. Tuda, Dimas Prakoso, T. Kantohe

引用次数: 0