Journal of Food Science and Nutrition Research最新文献_第9页

Formulated Therapeutic Food Fortified of Vegetable for Nutritional Recuperation of Undernourished Infants in Benin 为贝宁营养不良婴儿营养恢复而配制的强化蔬菜治疗食品

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-11000041

Sandrine E. Kouton, S. Vodouhè, W. Hounkpatin, M. Soumanou

{"title":"Formulated Therapeutic Food Fortified of Vegetable for Nutritional Recuperation of Undernourished Infants in Benin","authors":"Sandrine E. Kouton, S. Vodouhè, W. Hounkpatin, M. Soumanou","doi":"10.26502/jfsnr.2642-11000041","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000041","url":null,"abstract":"The aim of work is to evaluate the nutritional characteristics of developed therapeutic foods based on Groundnut-maize and Pistache-maize. Indeed, nutritional characteristics of formulated therapeutic foods were determined and compared at that of plumpynut a usual therapeutic food. Protein content of two therapeutic foods T1 Groundnut-maize cookie, T2 Pistache-maize cookie and plumpynut are respectively 16.18%, 16.12% and 16.35%. Energy value are respectively 556.05, 584.33 and 555.70 Kcal. Iron content was respectively 12.05, 11.58 and 16.25 mg. T2 cookie presents a higher energy value and could be used in recuperation of infants, who suffer of several wasting with bilateral oedema. T1 cookie presents a higher (38.30 mg/100g) calcium content and could be used in optimal growth of undernourished infants. The nutritional characteristics of therapeutic foods were same and their mineral content was around of that of plumpynut a usual therapeutic food. In regarding, their nutritional potential, a formulated therapeutic cookies could be used for cover the shortage in repartition of plumpynut and recuperation of undernourished infants.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81770543","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 Traditional Fermentation Process on the Nutrient and Anti-nutrient Content of Maize and African Locust Beans 传统发酵工艺对玉米和刺槐豆营养和抗营养成分的影响

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-11000010

Agblemanyo E Felix, Abrokwah K Francis

引用次数: 2

Preparation and Sensory Evaluation of Quinoa based RTS Dairy Beverage 藜麦RTS乳饮料的制备及感官评价

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-11000016

Tejaswi Boyapati

{"title":"Preparation and Sensory Evaluation of Quinoa based RTS Dairy Beverage","authors":"Tejaswi Boyapati","doi":"10.26502/jfsnr.2642-11000016","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000016","url":null,"abstract":"Introduction: Nowadays, colonoscopy has become a very common procedure used to evaluate different colonic pathologies. Complications following this procedure are usually rare, with perforation being the most dreaded and severe one. An infrequent, yet potentially life-threatening complication of colonic perforation is abdominal compartment syndrome (ACS), due to continuous elevation of intra-abdominal pressure as a result of iatrogenic perforation. Case Presentation: Herein, we report a case of a 73-year-old female patient, who presented to our Emergency Medicine department with abdominal pain and distension, hypotension and respiratory distress following diagnostic colonoscopy. An upright Chest x-ray revealed free air under the diaphragm, and the patient admitted with a diagnosis of abdominal compartment syndrome due to colonic perforation following diagnostic colonoscopy. On exploration of the abdomen, a 2 cm tear of the antero-medial wall of the cecum was demonstrated and an abbreviated laparotomy with right hemicolectomy and temporary closure of the abdomen was performed. Several hours following surgery, the patient developed multi-organ failure and died. Conclusion: Abdominal compartment syndrome due to perforation after colonoscopy is an extremely rare condition, and a high index of suspicion is warranted for prompt early diagnosis and treatment.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79457695","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

Changes in the Nutritional Composition of Fish Pickle Prepared from Thai Pangus (Pangasianodon hypophthalmus) during Longer Storage at Low Temperature 泰国盘鱼(Pangasianodon hypophthalmus)在低温下长时间贮藏过程中营养成分的变化

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-11000028

Rahman Ma, Hossain Mi, Shikha Fh

{"title":"Changes in the Nutritional Composition of Fish Pickle Prepared from Thai Pangus (Pangasianodon hypophthalmus) during Longer Storage at Low Temperature","authors":"Rahman Ma, Hossain Mi, Shikha Fh","doi":"10.26502/jfsnr.2642-11000028","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000028","url":null,"abstract":"Processing and preservation result in nutritional quality changes in fishery products. This study designed to observe quality changes in fish pickle from Thai Pangus (Pangasianodon hypophthalmus) at refrigeration (5°C to 8°C) and freezing (-20°C to -18°C) temperature in kitchen refrigerator. In fish pickle, moisture content (%) decreased from 58.20 ± 0.194 to 48.53 ± 0.345 and 58.67 ± 0.180 to 43.90 ± 0.245 at refrigeration and freezing storage, respectively after twelve months of storage. Likewise, protein content (%) decreased from 22.35 ± 0.385 to 18.85 ± 0.097 and 22.70 ± 0.141 to 14.69 ± 0.137, respectively throughout the storage period. Lipid content (%) increased up to five months of storage and then decreased gradually at refrigeration temperature, whereas at frozen temperature it increased gradually at the whole storage period. Ash content (%) increased from 4.08 ± 0.043 to 7.38 ± 0.081 and 4.83 ± 0.130 to 9.18 ± 0.085, respectively in refrigeration and freezer compartment. pH value decreased from 6.83 ± 0.040 to 4.29 ± 0.045 and from 6.79 ± 0.036 to 4.11 ± 0.045, respectively at refrigeration and frozen storage condition. Aerobic plate count (APC) reached to 6.5 × 106 CFU g-1 from 4.4 × 104 CFU g-1 at refrigeration temperature, but at freezing temperature it decreases to 6.8 × 102 CFU g-1 from 3.3 × 104 CFU g-1. This study has immense importance to satisfy consumer’s query relating to nutritional composition and longevity of fish pickle in domestic refrigerator.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80547006","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: 6

Characteristics of New Sourdough using Lactic Acid Bacteria and Wild Yeast 乳酸菌与野生酵母混合发酵酵母的特性研究

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-1100004

N. Komatsuzaki, Mina Izawa, Madoka Suzumori, S. Fujihara, J. Shima

引用次数: 3

Stabilization and Sensory Evaluation of Cashew Apple Juice (Anacardium occidentale L.) from the Northeast Region in Côte d'Ivoire 产自Côte科特迪瓦东北地区的腰果苹果汁(Anacardium occidentale L.)的稳定性和感官评价

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/JFSNR.2642-11000013

A. Marc, Tetchi Fabrice Achille, Adjouman Yao Desire, A. Georges

{"title":"Stabilization and Sensory Evaluation of Cashew Apple Juice (Anacardium occidentale L.) from the Northeast Region in Côte d'Ivoire","authors":"A. Marc, Tetchi Fabrice Achille, Adjouman Yao Desire, A. Georges","doi":"10.26502/JFSNR.2642-11000013","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-11000013","url":null,"abstract":"The aim of this work is to study the stability under predefined conditions of cashew nut juice and its sensory evaluations. Cashew apple juices have a pleasant taste and are generally marketed as frozen pulp, juice and nectar. This study examined the stability of the different samples of pasteurized cashew apple juice at 75°C/5 min and 90°C/30s and stored at different temperatures. Parameters such as pH, acidity, Refractometric Dry Extract (ESR), total sugar content, reducing sugars, vitamin C and microbiological analysis were determined on the juices. Pasteurization scales and storage time have shown a significant influence on the evolution of these parameters. Thus, the evolution of pH, acidity and ESR is due to the degradation of total sugars, reducing sugars and vitamin C used as substrates in the various reactions. Of these substrates studied, vitamin C is the compound that degrades most rapidly. Microbiological analysis also revealed the absence of total and fecal coliforms. The sensory evaluation showed that physicochemical and to a lesser extent microbiological variations in the environment did not influence the assessment of the juice samples. In short, the pasteurization rate of 75°C/5 min and the storage time for 5 days can be retained for a better preservation of the physicochemical characteristics. Thermal treatment, notwithstanding the degradation caused by vitamin C, appears to be an effective way of preserving cashew apple juice.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73494164","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: 6

Evaluation of Stability against Oxidation in Edible Fats and Oils 食用油脂抗氧化稳定性的评价

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-11000027

S. Sahin

引用次数: 8

Protection against Oxidation of Omega-3 Fatty Acids with Natural Antioxidants in Clove (Szygium aromaticum) Water Extracts during Storage of Sun dried Sardines (Ratrineobola argentea) 丁香(Szygium aromaticum)水提取物中天然抗氧化剂对晒干沙丁鱼(Ratrineobola argentea)储存期间ω -3脂肪酸氧化的保护作用

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/JFSNR.2642-11000018

Davis Chaula, C. Jacobsen, H. Laswai, B. Chove, A. Dalsgaard, R. Mdegela, Grethe Hyldig

{"title":"Protection against Oxidation of Omega-3 Fatty Acids with Natural Antioxidants in Clove (Szygium aromaticum) Water Extracts during Storage of Sun dried Sardines (Ratrineobola argentea)","authors":"Davis Chaula, C. Jacobsen, H. Laswai, B. Chove, A. Dalsgaard, R. Mdegela, Grethe Hyldig","doi":"10.26502/JFSNR.2642-11000018","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-11000018","url":null,"abstract":"Omega-3 fatty acids are a family of polyunsaturated fatty acids (PUFAs) with beneficial health effects to humans if consumed in required amounts. Fatty fish species are known to be rich in marine-based omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, C22:6n-3) and docosapentaenoic acid (DPA, C22:5n-3). Sardines (Rastrineobola argentea) from Lake Victoria are a good source of health promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Due to their chemical instability omega-3 fatty acids in sun dried sardines are prone to lipid oxidation during processing and subsequent storage. This study investigated the use of clove (Syzygium aromaticum) water extracts as natural antioxidants to protect omega-3 fatty acids against oxidative damage during storage of sun dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and iron (Fe2+) chelating ability. Clove extracts resulted into significantly higher retention of total PUFAs, DHA, EPA and DPA at the end of 30 days storage period and lower concentrations of secondary lipid oxidation products. This is an evidence of their enhanced oxidative stability in the real food system due to presence of natural clove antioxidants.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82511520","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

Sensory Descriptive Evaluation of Food Products: A Review 食品感官描述性评价综述

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-11000034

Tiziana Maria Sirangelo

引用次数: 0

Synergism between manuka honey and penicillin antibiotics against Escherichia coli 麦卢卡蜂蜜与青霉素抗生素对大肠杆菌的协同作用

Journal of Food Science and Nutrition Research Pub Date : 2019-01-01 DOI: 10.26502/jfsnr.2642-11000025

D. Mara, Tessler Madison, DeCarolis Emidio, Rampakakis Emmanouil

引用次数: 0