Journal of Food and Health最新文献_第10页

Food purchasing, food hygiene, and nutritional behaviors of consumers during the COVID-19 pandemic COVID-19大流行期间消费者的食品购买、食品卫生和营养行为

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22028

S. Coşansu, Elif Başyazıcı, Ervin Atasoy, Gül Mazreku, Sinem Çetin, Samin Toupal

{"title":"Food purchasing, food hygiene, and nutritional behaviors of consumers during the COVID-19 pandemic","authors":"S. Coşansu, Elif Başyazıcı, Ervin Atasoy, Gül Mazreku, Sinem Çetin, Samin Toupal","doi":"10.3153/fh22028","DOIUrl":"https://doi.org/10.3153/fh22028","url":null,"abstract":"An online questionnaire, consisting of 24 questions was applied to determine individuals' food purchasing, food hygiene, and nutritional behaviors during the COVID-19 pandemic. Of 658 respondents, 67% were female, 33% were male, 60% were 18-24 years old, and 25% were 25-31 years old. Supermarket shopping (73.9%) was the most preferred way to supply food, while the primary stocked up food was dried legumes (59.1%). The nutritional values and contents of foods were more paid attention to than before the COVID-19 pandemic, and the packaged foods (79.3%) were primarily preferred. The most preferred methods for cleaning fresh fruits and vegetables were washing under running water (59.7%) and soaking in water with vinegar (43.2%). The participants intended to eat healthy foods during the COVID-19 pandemic. However, the daily meal counts increased slightly. Food supplements, mainly vitamin C (73%) and vitamin D (40.5%) were consumed to strengthen the immune system. Additionally, social media (31.9%) and TV programs (20.3%) were very effective after medical doctor recommendations (32%) for orienting the nutritional behaviors of participants.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87977297","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 progress of metal chelating peptides 金属螯合肽的研究进展

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20221101019

Wei Lu, Chunming Dong

引用次数: 2

Proximate and Sensory Analysis of Functional Drink from Jackfruit Seed Extract with Citrulline Fortification As A Potential Antidiabetic 添加瓜氨酸的菠萝蜜籽提取物功能饮料的近似及感官分析

Journal of Food and Health Pub Date : 2021-10-31 DOI: 10.53966/jofh.v1i2.6

William Gunawan, Amelia Septyn Priambodo, Diah Winarti, Aprilia Nurohma, Laurencia Okky Wijayanti

{"title":"Proximate and Sensory Analysis of Functional Drink from Jackfruit Seed Extract with Citrulline Fortification As A Potential Antidiabetic","authors":"William Gunawan, Amelia Septyn Priambodo, Diah Winarti, Aprilia Nurohma, Laurencia Okky Wijayanti","doi":"10.53966/jofh.v1i2.6","DOIUrl":"https://doi.org/10.53966/jofh.v1i2.6","url":null,"abstract":"The World Health Organization (WHO) predicts that diabetes Mellitus in Indonesia by 2030 will increase to 21.3 million people. There was a growing need for natural foods that can be used as a substitute for antihyperglycemic drugs and may lower the blood sugar levels of diabetes Mellitus patients without burdening the kidneys and causing other side effects. Citrulline, one of the amino acids that are useful for the immune system and improving blood flow circulation, is found in the white peel of watermelon in greater levels compared to the citrulline content of other fruits. Previous research has shown that citrulline supplementation significantly lowered fasting blood sugar and HbA1c as well as inflammatory biomarkers, including in obese subjects. Methods conducted in this study include watermelon peel extract making, jackfruit seed drink making, proximate analysis, total phenol testing, organoleptic testing, and data analysis. The results of proximate testing on jackfruit seed drink with additional citrulline (F1) were F1 samples consisting of 92.31% water, 0.47% protein, 0.99% fat, 0.00% ash, and 6.23% total carbohydrates. Sensory analysis revealed that the flavor of the drink was disliked, while the aroma of the drink was somewhat liked. The addition of watermelon peel extract in jackfruit seed drinks may increase nutrition value, antioxidant content, and has the potential to be a functional drink with antioxidant content and blood sugar reduction effects as antidiabetics.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83633585","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

Biodiversity and Long-Term Nutrition Through A Food-Based Approach 以食物为基础的生物多样性和长期营养

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

Ariela Primalova

引用次数: 0

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