Journal of Food and Health最新文献_第7页

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

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

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

Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis 黑胡萝卜渣作为功能成分在蛋糕和饼干配方中的感官分析影响

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22010

E. Gölge, G. Ova, Ömer Kemal Kemahlıoğlu, M. Demirağ

引用次数: 0

Anxiety disorder: definition, symptoms, causes, epidemiology and treatments 焦虑症:定义、症状、原因、流行病学和治疗

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20221101018

Preeti Gautam, P. Mittal, Shubham Gautam, V. Rawat

引用次数: 0

Fermented milk cream and its properties 发酵乳脂及其性质

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22008

T. Özcan, Miray Özcan

{"title":"Fermented milk cream and its properties","authors":"T. Özcan, Miray Özcan","doi":"10.3153/fh22008","DOIUrl":"https://doi.org/10.3153/fh22008","url":null,"abstract":"Milk fat has an important role in the formation of fla-vour, aroma, texture proper-ties and quality in milk and dairy products, and milk fat is encapsulated in the glob-ule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kid-ney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fer-mented creams, fat content, production method and used starter cultures vary by country. In this study, fer-mented cream produced in Turkey and in the world classification, production stages, the parameters af-fecting the sensory and tex-tural properties was investi-gated.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79474153","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

Determination of some quality parameters in Horoz Karası grape variety 霍洛兹·卡拉斯维葡萄品种若干品质参数的测定

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22027

Nazan Balbaba, Sefair Bağcı

引用次数: 0

Investigation of the effects of animal and plant based milk on satiety and postprandial glucose levels 动物奶和植物奶对饱腹感和餐后血糖水平影响的研究

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.3153/fh22006

Hilal Hızlı Güldemir, İlkim Güney, Duygu Göksu, Büşrahan Sancak, Havvagül Pekdemir

引用次数: 0

A review on the recent advances in the effects of exogenous substances in food on gut microbiota 综述了食物中外源物质对肠道菌群影响的最新研究进展

Journal of Food and Health Pub Date : 2022-01-01 DOI: 10.53388/fh20221101020

Zhang Li, Yong Yang, Yue Liu, Xiu-Hua Wu, Zhang Li

引用次数: 0