Journal of Food Science and Nutrition Research最新文献_第2页

Skin Transparency Improvement Effects of Rice Vitamin E Crude Extract 稻米维生素E粗提物对皮肤透明度的改善作用

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000127

Yuho Yamauchi, Jing Zhou, Shiori Nakagawa, Y. Uchida, Toshio Nakamura, T. Tsuno

引用次数: 0

Prevalence and associated Risk Factors for Obesity among Adult Patients with Thyroid Nodules 成年甲状腺结节患者肥胖患病率及相关危险因素

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000135

Imad R Musa

引用次数: 0

Evaluation of Online Training to Improve Animal Welfare of Cattle during Transport and Slaughter from the Perspective of Animal Welfare officers and official Veterinarians 从动物福利官员和官方兽医的角度对提高牛运输和屠宰过程中动物福利的在线培训进行评估

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000134

Svea Nicolaisen, C. Thöne-Reineke, M. Wiegard

{"title":"Evaluation of Online Training to Improve Animal Welfare of Cattle during Transport and Slaughter from the Perspective of Animal Welfare officers and official Veterinarians","authors":"Svea Nicolaisen, C. Thöne-Reineke, M. Wiegard","doi":"10.26502/jfsnr.2642-110000134","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000134","url":null,"abstract":"Animal welfare during transport and slaughter is a major concern for the European livestock industry. Despite existing legislation and guidelines, it remains challenging to achieve optimal animal welfare standards during these processes. The aim of this study was to evaluate the implementation and effectiveness of two multilingual online animal welfare training modules designed for less educated slaughterhouse work hands and livestock transport drivers. The training modules focused separately on animal behavior and cattle handling, with an emphasis on visual teaching materials such as pictures and videos. An online survey was conducted, in which 25 official veterinarians and animal welfare officers participated, who evaluated the two training modules. The survey included questions on design, ease of use, comprehensibility, and learning content. Participants rated the modules positively, with the majority awarding very good or good ratings for the design, layout, content, structure, and usability of the videos and interactive elements. Results also indicated that the modules provided comprehensive information and were appropriate in terms of scope and completion time. Participants expressed satisfaction with the content and agreed to use the training program themselves for teaching purposes. Feedback from the open questions indicated the strengths and areas for improvement of the modules. This study contributes to the improvement of online training materials to promote animal welfare. By providing slaughterhouse and livestock transport employees with the necessary knowledge and skills, this training program has the potential to improve animal welfare practices, reduce stress levels for workers and animals, and improve the overall work environment. Further research and development of targeted online training modules should be encouraged to improve animal welfare standards during transport and slaughter.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81006383","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 development of Value-added Vinegar using Subcritical Treated Water 利用亚临界水开发增值食醋的研究

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000136

S. Hirayama, Daigo Murakami, Yuri Fukagusa, Yuriko Hoshino, Kazuharu Yamato, Munehiro Hoshino, Mitsuru Sasaki

引用次数: 0

Effects of Gender and Ethnicity on Fruits Consumption by Students in a Ghanaian Technical University Before and During COVID-19 性别和种族对加纳一所技术大学学生在COVID-19之前和期间水果消费的影响

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000123

L. Effah-Manu, Genevieve Fremah Opoku, Desmond Ntim, E. Asamoah

引用次数: 0

Α Randomized, Placebo-Controlled Trial to assess the Efficacy and Safety of a Novel Nutraceutical Combination of Monacolin K and Bergamot extract in subjects with Mild to Moderate Hypercholesterolemia Α随机、安慰剂对照试验，评估莫纳可林K和佛手柑提取物的新型营养品组合对轻度至中度高胆固醇血症患者的疗效和安全性

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000132

N. Angelopoulos

{"title":"Α Randomized, Placebo-Controlled Trial to assess the Efficacy and Safety of a Novel Nutraceutical Combination of Monacolin K and Bergamot extract in subjects with Mild to Moderate Hypercholesterolemia","authors":"N. Angelopoulos","doi":"10.26502/jfsnr.2642-110000132","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000132","url":null,"abstract":"Background: Lipid-lowering therapy is the primary treatment for hypercholesterolemia, with statins as the first-line therapy. Nutraceuticals like bergamot, RYR, and berberine have been shown to be effective in reducing Low-density Lipoprotein (LDL-C) and total cholesterol (TC) levels. This study assessed the safety and efficacy of a novel nutraceutical supplement for mild to moderate hypercholesterolemia and low cardiovascular risk. Materials and methods: A prospective, multicentric, open-label, randomized controlled trial was conducted at four outpatient endocrine clinical centers in Greece. Patients were over 40 years old, had mild hypercholesterolemia, and did not require statin treatment according to guidelines. 66 subjects with mild hypercholesterolemia and a 10-year atherosclerotic cardiovascular disease risk (ASCVD Risk) <7.5% were included in the study. Mediterranean diet and the nutraceutical compound were prescribed to 34 patients at random for eight weeks, while 30 patients comprised the diet-only control group. Results: No significant changes were observed in Body mass index, TC, and High-density Lipoprotein concentrations between the two groups. A significant median reduction of 13.25% in LDL-C levels was achieved in the treated group and no adverse effects were reported. Conclusion: These results suggest that the investigated nutraceutical compound could serve as a potential alternative treatment, particularly for certain patient populations, such as those who are intolerant to statins or who refuse lipid-lowering drug therapy.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84744043","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

Influence of Cookery Method on Frozen Ground Beef Patties 烹调方法对冷冻碎牛肉饼的影响

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000142

Savannah L Douglas, Gabriela M Bernardez-Morales, Brooks W Nichols, Aeriel D Belk, Jase J Ball, Jason T Sawyer

{"title":"Influence of Cookery Method on Frozen Ground Beef Patties","authors":"Savannah L Douglas, Gabriela M Bernardez-Morales, Brooks W Nichols, Aeriel D Belk, Jase J Ball, Jason T Sawyer","doi":"10.26502/jfsnr.2642-110000142","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-110000142","url":null,"abstract":"Ground beef patties commonly known as hamburgers are a popular food item throughout the United States among meat consumers. Technologies for measuring changes in cooked and fresh characteristics of ground beef patties have improved, and the need for evaluating cooked meat patty characteristics are necessary. In the current study, ground beef patties were cooked from frozen using a griddle (GRID), convection oven (OVEN), or clam shell (GARL) to 71.1 °C. Cooked patties were evaluated for cook loss, cooking time, and objective tenderness (Allo-Kramer Shear Force). Patties cooked using the direct heat method GRID had the longest cooking time (p < 0.0001) compared to OVEN (p < 0.0001) and GARL (p < 0.0001) to reach 71.1 °C and the greatest percentage of cook loss versus OVEN (p < 0.0001) and GARL (p = 0.0223). In addition, patties cooked using the GRID required more Allo-Kramer shear force (p < 0.0001) and thus less objective tenderness compared to either OVEN (p < 0.0001) or GARL (p = 0.0988). Current results suggest that if frozen patties are cooked using various cookery methods, then the cooked characteristics are altered.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"105 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":"135059087","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

High Carbohydrate vs High Fat Diets: Which is Preferable for Long-term Use? 高碳水化合物饮食与高脂肪饮食：哪一种更适合长期使用？

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 Epub Date: 2023-04-20 DOI: 10.26502/jfsnr.2642-110000126

Alan M Preston, Cindy A Rodriguez, Marianna M Preston

{"title":"High Carbohydrate vs High Fat Diets: Which is Preferable for Long-term Use?","authors":"Alan M Preston, Cindy A Rodriguez, Marianna M Preston","doi":"10.26502/jfsnr.2642-110000126","DOIUrl":"10.26502/jfsnr.2642-110000126","url":null,"abstract":"Background: Commercial manufacturers have formulated diets to promote not only weight reduction but also to reduce risks of chronic diseases.Objective: To determine if these formulations satisfy requirements for essential nutrients and their suitability for long term use.Methods: We have selected two established commercial diets, one high carbohydrate, low fat (diet 1) and the other, low carbohydrate, high fat (diet 2) and determined \"representative meals\" through use of recipes suggested in the manufacturer's manuals. Nutrition Data System for Research (NDSR) software has been used to perform the most extensive nutrient analysis to date of these diets.Results: Tables report macronutrients (energy), vitamins, minerals, essential amino acids, essential fatty acids and nutrient-related components for a total of 62 entries. Diet 1 satisfied requirements for 50 of these (81%) with only vitamin B12, vitamin D, and essential fatty acids not reaching recommended levels, while fiber and glycemic load exceeded suggested values. Diet 2 satisfied requirements for forty- six of the components (71%) but had excess percentage of fat, especially saturated fat, sodium and cholesterol as well as decreased percentage of carbohydrate resulting in suboptimal intake of B-complex vitamins (B1, niacin and total folate) as well as fiber.Conclusions: Neither diet satisfied adequacies for all reported nutrients. However, based on nutrient content alone diet 1, if supplemented, could be sustained over the long term whereas diet 2, even if supplemented, should not be encouraged for long term adaptation.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"6 2","pages":"24-30"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10194135/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9511805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Skin Improvement Effects of Phytosterol Ester Derived from Rice Bran 米糠植物甾醇酯对皮肤的改善作用

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000125

Mizuka Kobayashi, Shiori Nakagawa, Toshio Nakamura, T. Tsuno

引用次数: 3

Selection, use and the influence of starter cultures in the nutrition and processing improvement of ogi 发酵剂的选择、使用及其对ogi营养和加工改善的影响

Journal of Food Science and Nutrition Research Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000131

Olakunle David Teniola, Wilhelm H Holzapfel, Sunday Ayodele Odunfa

引用次数: 1