Journal of Food and Health最新文献_第5页

A review of inherent beneficial effects of black seeds (Nigella sativa) in marburg virus disease management 黑籽(Nigella sativa)在马尔堡病毒病管理中的内在有益作用综述

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023006

N. Maideen

引用次数: 0

Investigation of acrylamide hazard in cocoa cakes in terms of food safety 从食品安全角度探讨可可蛋糕中丙烯酰胺的危害

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23030

Beyza Hilal Ermiş, Ali Göncü, Aslı Yıldırım Vardin, Burcu Keser, Ayşe Demet Karaman

{"title":"Investigation of acrylamide hazard in cocoa cakes in terms of food safety","authors":"Beyza Hilal Ermiş, Ali Göncü, Aslı Yıldırım Vardin, Burcu Keser, Ayşe Demet Karaman","doi":"10.3153/fh23030","DOIUrl":"https://doi.org/10.3153/fh23030","url":null,"abstract":"Acrylamide is a toxic Maillard reaction product that occurs primarily in heat-treated products and has proven adverse effects on human health. Since bakery products are produced by applying heat treatment, they especially pose a risk regarding acrylamide formation. For public health, it is essential to determine the amount of acrylamide in bakery products that are widely consumed in the daily diet. The study aims to examine the amount of acrylamide in some cocoa cakes offered for sale in our country. The cocoa cakes, which were sold as packaged and unpackaged in chain markets and patisseries in Aydın province, were examined regarding acrylamide contents. Some significant compositional properties of the samples were also determined. Chromatographic analysis of acrylamide, after extraction, was carried out using high-performance liquid chromatography. The study determined that the acrylamide amounts of the cocoa cake samples varied between 34.36-311.95 µg/kg. No correlation was found between the colour values of the cocoa cake samples and their acrylamide content (p>0.05). Various scientific societies and legal organisations conduct risk assessment studies to examine the health effects of acrylamide exposure. As a result of these evaluations, risky foods are determined for some general or particular groups in society. The most appropriate production models are created for these foods, and exposure is minimised by limiting the levels of toxic substances. The study results will be a guide for reducing acrylamide exposure in cocoa cakes.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136202348","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

Generation Z consume animal-free milk? A Türkiye experience Z世代会喝无动物奶吗?一次<s:1> rkiye体验

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23023

M. E. Aydemir, Yusuf Taha Okan, K. Takım

{"title":"Generation Z consume animal-free milk? A Türkiye experience","authors":"M. E. Aydemir, Yusuf Taha Okan, K. Takım","doi":"10.3153/fh23023","DOIUrl":"https://doi.org/10.3153/fh23023","url":null,"abstract":"This study aims to examine the perceptions of young people between the ages of 18-22 in Türkiye, studying at universities and representing Generation Z regarding the consumption of animal-free milk and to determine whether there will be a consumer base for animal-free milk in Türkiye in the coming years. For this purpose, 620 students were informed to participate in the research, but data were collected from 215 individuals. A face-to-face interview was conducted with the individual. 32.55% of the participants stated that they could consume animal-free milk. 27 (30%) of 90 female participants and 42 (33.6%) of 125 male participants stated that they could consume animal-free milk. Participants stated that they would not consume animal-free milk because they were concerned that animal-free milk is unhealthy, unnatural, insufficient in terms of nutritional value, unsafe, negatively affecting animal husbandry, and posing a problem in terms of belief. As a result, it has been seen that the Z-generation individuals living in Türkiye have the potential to consume animal-free milk. Suppose the participants’ concerns are clarified, and their familiarity with this product is increased. In that case, it is predicted that there will be a more severe increase in the animal-free milk consumption potential future in Türkiye.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"174 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75744767","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 application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability 花生和小米植物乳混合物在植物性酸奶类似物开发中的应用:近似成分、理化性质、微生物安全性和消费者可接受性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23005

Jasper O.G. Elechi, J. Abu, M. O. Eke

{"title":"The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability","authors":"Jasper O.G. Elechi, J. Abu, M. O. Eke","doi":"10.3153/fh23005","DOIUrl":"https://doi.org/10.3153/fh23005","url":null,"abstract":"This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced from blends of Bambaranut milk and millet milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of the chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates and energy contents ranged from 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%,12.88- 5.60 and 92.94-57.50% respectively Total solids of between 12.39 and 21.74% were obtained with titratable acidity of 0.21, 0.65, 0.21, 0.23, 0.23, 0.25, 0.30 and 0.90%, respectively. The syneresis of the samples ranged from 40.28 to 18.90% while all the samples showed fairly acidic levels. A viscosity of between 250 and 784cp was obtained. The microbiological examination revealed an acceptable level for all the samples. There were observable significant differences in terms of overall acceptability, taste, and flavour between cow milk yoghurt and the yoghurt analogues.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86050601","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

Mycotoxins in vegetable oils 植物油中的霉菌毒素

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23024

N. Can, Serap Duraklı Velioğlu

引用次数: 0

Mechanical, thermal and biodegradable behavior properties of nano SiO2 doped polyhydroxyethylmethacrylate (PHEMA) films 纳米SiO2掺杂聚甲基丙烯酸羟乙酯(PHEMA)薄膜的力学、热及生物降解性能

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23011

Sinan Temel, E. Yaman, M. F. Gözükızıl, F. Gökmen

引用次数: 0

Antioxidant and 3-hydroxy-3-methylglutaryl Coenzyme A reductase inhibitory activities of some plant samples 一些植物样品的抗氧化活性和3-羟基-3-甲基戊二酰辅酶A还原酶抑制活性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23026

Elmas Irmak Çil Arslan, Özlem Saçan

{"title":"Antioxidant and 3-hydroxy-3-methylglutaryl Coenzyme A reductase inhibitory activities of some plant samples","authors":"Elmas Irmak Çil Arslan, Özlem Saçan","doi":"10.3153/fh23026","DOIUrl":"https://doi.org/10.3153/fh23026","url":null,"abstract":"The antioxidant activity capacities of some plants, and their inhibitory effects on the HMG-CoA reductase enzyme, the rate-determining enzyme of cholesterol synthesis, were investigated in our study. Antioxidant activity capacity and inhibitory effect of the HMG-CoA reductase enzyme were detected in all plant extracts used in our research. The results obtained determined that both antioxidant activity and % inhibition values of HMG-CoA reductase enzyme increased as the plant extracts concentration increased. The strongest ABTS and DPPH radical scavenging activities were exhibited by pomegranate fruit extract (IC50= 1.07 ±0.04 mg/mL and IC50= 0.39 ±0.01 mg/mL, respectively). At the same time, lemon had the strongest DMPD radical scavenging activity (IC50= 9×10-4 ±6×10-5 mg/mL). The best HMG-CoA reductase inhibitory activity was observed in persimmon fruit extract (IC50= 0.71 ±0.18 µg/mL). The inhibitory power of this extract was much higher than that of the enzyme’s standard inhibitor, Atorvastatin (IC50 = 1.76 ±0.12 µg/mL). The extracts' potent antioxidant and inhibitory properties can be attributed to the rich phytochemical composition of plant extracts. Thus, it may be a potential source of new bioactive compounds effective against oxidative stress, hypercholesterolemia and cardiovascular complications.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"109 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136203282","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

Community nutrition in disasters and nutrition plan for vulnerable groups 灾害中的社区营养和弱势群体营养计划

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23006

Rumeysa Ayşe Güden, A. Borlu

引用次数: 1

Comparision of the effect of sous vide with traditional cooking methods on color properties and anti-oxidant capacity of zucchini and green bean 真空烹调与传统烹调方法对西葫芦、青豆色泽及抗氧化性能的影响比较

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23004

S. Yılmaz, H. İlyasoğlu

引用次数: 1

In vitro trypsin inhibitory activities of some plant and fruit extracts and chemical compounds 一些植物和水果提取物和化合物的体外胰蛋白酶抑制活性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23025

Ebru İlhan Lale, İsmet Burcu Türkyılmaz, Refiye Yanardağ

引用次数: 0