Journal of Food and Health最新文献_第6页

Investigation Physico-Chemical Characterization of Jaggery from Different Sugarcane Varieties 不同甘蔗品种粗糠理化性质的研究

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20221101022

Amrat Pal Singh, Alok Sharma

引用次数: 2

PVP/PVA blended hydrogels as a biofilm for use in food packaging applications 用于食品包装的PVP/PVA混合水凝胶生物膜

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22017

F. Gökmen

引用次数: 2

Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait as salad and soup by determining the seasonal nutritional content 从Çanakkale海峡采集的海莴苣作为沙拉和汤的季节性营养成分评价

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22013

N. Berik, Ekrem Cem Çankırılıgil, H. Ormancı, Akın Yıldız

引用次数: 0

Germinated foods and their effects on health 发芽食品及其对健康的影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22031

Zeynep Kalaycı, Aysel Şahin Kaya

{"title":"Germinated foods and their effects on health","authors":"Zeynep Kalaycı, Aysel Şahin Kaya","doi":"10.3153/fh22031","DOIUrl":"https://doi.org/10.3153/fh22031","url":null,"abstract":"Plant sprouts attract attention as ready-to-eat healthy foods in many countries. Different processes such as adding nutrients to the environment, especially humidity and temperature, are also necessary to ensure optimum germination. Germination is an inexpensive and effective method for improving the nutritional quality of plants. In the past, germination of legumes, especially some grains such as wheat and barley, was a common practice, but today, alfalfa, broccoli, soybean and some other cereal grains are germinated and consumed as sprouts. The amount of antinutritional factors decreases with germination; The amount of bioactive compounds such as phenolic compounds, phytosterols, folate, gamma aminobutyric acid, antioxidant activity and digestibility can also increase. In addition, the synthesis of new compounds such as Ɣ-oryzanol and amino acids increases during the germination process. In addition to the many physiological effects of germinated nutrients; It has been reported that these foods may have a decrease in the risk of diseases such as cancer, diabetes, cardiovascular diseases and neurological diseases. Therefore, germinated foods are considered as functional foods. Various biological activities of germinated nutrients have still not been conclusively proven. Therefore, there is a need for more studies on the various bioactive component contents of germinated foods and their effects on human health.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87076815","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

Comparison of total phenolic contents and antioxidant activities of propolis in different solvents 不同溶剂中蜂胶总酚含量及抗氧化活性的比较

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22011

Tuğba Nigar Bozkuş, O. Değer

引用次数: 0

Investigation of effect of antibacterial, antioxidant, and phytochemical factors of Ocimum basilicum extract on Escherichia coli and Staphylococcus aureus 罗勒提取物抑菌、抗氧化及植物化学因子对大肠杆菌和金黄色葡萄球菌影响的研究

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20220801015

Fatemeh Fazli, M. Owrang, A. Ahmadi

引用次数: 0

Innovative approaches in functional chocolate production 功能巧克力生产的创新方法

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22023

K. Çelik, Pelin Günç Ergönül, Simge Çelik

{"title":"Innovative approaches in functional chocolate production","authors":"K. Çelik, Pelin Günç Ergönül, Simge Çelik","doi":"10.3153/fh22023","DOIUrl":"https://doi.org/10.3153/fh22023","url":null,"abstract":"Chocolate; It is a foodstuff obtained by using cocoa products, sugars and/or sweeteners, milk or dairy products and additives and/or flavorings permitted in the Turkish Food Codex Regulation. Cocoa (Theobroma cocoa), the raw material of chocolate, positively affects heart health, due to the minerals, polyphenols, and high antioxidant activity. Functional foods are foods that do not contain synthetic components and have health and well-being promoting properties as well as nutritious effects. For a food to be functional, it must contain factors such as bioactive components, probiotic microorganisms and prebiotic substances. Today, consumers to be healthier to their nutrition and turn to products with reduced fat and calorie content. Since chocolate is a high-calorie food with its high fat and sucrose ratio, its consumption is at a low rate. To positively affect human health, functional chocolate is produced by using probiotic microorganisms, adding ingredients such as inulin, polydextrose, sweeteners, different fat substitutes to it, reducing the amount of sugar and fat, and increasing the antioxidant capacity. In this review, the developments in chocolate production from year to year, what is functional chocolate, studies on functional chocolate and the health aspect of chocolate composition are examined.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88103684","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

Artificial meat production and future vision 人造肉的生产及未来展望

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22024

Darya Farhoomand, Aybüke Okay, E. Aras, I. Büyük

{"title":"Artificial meat production and future vision","authors":"Darya Farhoomand, Aybüke Okay, E. Aras, I. Büyük","doi":"10.3153/fh22024","DOIUrl":"https://doi.org/10.3153/fh22024","url":null,"abstract":"Artificial meat shows great promise as a method for use in future food production. It is predicted that traditional meat will be insufficient with the increasing human population. In addition, artificial meat has many advantages in terms of human health, such as being sustainable for the environment, controlled fat content, and absence of antibiotics and hormones compared to traditional meat. Artificial meat, also known as cultured meat, is produced through in vitro myogenesis, which includes muscle tissue-based protein products, stem cell culture, and differentiation, and mature muscle cell processing for flavor and texture. Artificial meat production consists of a sequential process; firstly muscle sampling for stem cell collection and followed by muscle tissue dissociation and muscle stem cell isolation, primary cell culture, high cell culture, and ending with muscle differentiation and maturation. A deep understanding of the process by considering its pros and cons will help not only artificial meat production but also the food industry in business sectors seeking new biomaterials. By explaining the methods utilized for artificial meat production, this study is created to prepare for the new era of cellular agriculture as well as for application in academia and industry.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85481141","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

Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey 在土耳其五星级酒店厨房工作的食品处理人员的食物过敏知识、态度和做法

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22003

U. Lokman, A. Akoğlu

{"title":"Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey","authors":"U. Lokman, A. Akoğlu","doi":"10.3153/fh22003","DOIUrl":"https://doi.org/10.3153/fh22003","url":null,"abstract":"The purpose of this study is to determine the food allergy knowledge, attitudes and practices of food handlers working in five-star hotel kitchens in Turkey and to explore the association between the obtained scores and handlers’ demographic and working characteristics. A cross-sectional survey involving 450 food handlers in the state of Istanbul, Ankara and Antalya, in Turkey, was conducted using a paper-based questionnaire. The total knowledge score of the participants was 11.89 ±2.22 (max 17), attitude score 60.63 ±10.34 (max 75) and practice score 55.60 ±8.01 (max 65). In the comparison based on demographic characteristics; the knowledge (12.10 ±2.15) and practice (56.33 ±5.91) scores of the food handlers who received food allergy training in the hotel they work were found to be significantly higher than those who did not receive food allergy training (p<0.05). Food allergy knowledge of food handlers was evaluated as \"average\", attitude as \"positive\", and practice as \"low risk practice\". The results obtained are expected to contribute to the development of food allergy policies, procedures, and the planning of the necessary trainings for reducing the risks of food allergies and preventing fatal allergic reactions.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80421800","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

Probable beneficial effects of black seeds (Nigella sativa) in the management of langya henipavirus infection 黑籽(Nigella sativa)在控制langya henipvirus感染中的可能有益作用

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20221101017

Naina Mohamed

引用次数: 0