Scholarly Journal of Food and Nutrition最新文献

{"title":"Nature vs. Nurture – Will the Species Survive?","authors":"Richard M Fleming, M. Fleming, A. McKusick, T. Chaudhuri","doi":"10.32474/sjfn.2019.02.000128","DOIUrl":"https://doi.org/10.32474/sjfn.2019.02.000128","url":null,"abstract":"During the last half-century, human beings have developed new processes to both produce and preserve food for immediate and long term consumption...","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121540693","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}

{"title":"Mini-Review Study of Adulterants and Diluents in Some Seized Amphetamine-Type Stimulant","authors":"Saleh Bajamal, Mjadi Jamal Alil, Abdulmajeed Allahyani, Marwan Al johani, Faisalmeshal alharbi, A. Ammar, M. Baeshen, F. Aqlan","doi":"10.32474/sjfn.2019.02.000127","DOIUrl":"https://doi.org/10.32474/sjfn.2019.02.000127","url":null,"abstract":"The definition of a drug is \"any substance that in any part of the body changes normal metabolism\"...","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125122715","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}

{"title":"Pastoralists’ Perception of Resource-Use Conflicts as a Challenge to Livestock Development and Animal Agriculture in Southeast, Nigeria","authors":"Chikaire Ju, Ani Ao, Ajaero Jo, Odoemenam Ef","doi":"10.32474/SJFN.2019.02.000126","DOIUrl":"https://doi.org/10.32474/SJFN.2019.02.000126","url":null,"abstract":"In Nigeria, grazing lands are rarely demarcated, and this large\u0000sector of agriculture always suffers compared to crop farming\u0000or fruit plantation","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"20 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131175638","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}

{"title":"Changes in Proximate Composition of Mullet Fish Steaks During Frozen Storage and Cooking Techniques","authors":"Adel A El Lahamy, Shaban A El Sherif, H. R. Mohamed, Khalil Khalil, A. Mahmud, Mohamed Hh Roby","doi":"10.32474/SJFN.2019.01.000125","DOIUrl":"https://doi.org/10.32474/SJFN.2019.01.000125","url":null,"abstract":"Fish is highly nutritious, rich in micronutrients, minerals,\u0000polyunsaturated fatty acids and proteins, and represents a valuable\u0000supplement in diets lacking these nutrients, essential vitamins\u0000and minerals","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114929569","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}

{"title":"Effect on Nutritional Composition of Organically and Inorganically Cultivated Garlic","authors":"P. Bajpai","doi":"10.32474/SJFN.2019.01.000124","DOIUrl":"https://doi.org/10.32474/SJFN.2019.01.000124","url":null,"abstract":"Organic agriculture is a unique production management system\u0000which promotes and enhances agro ecosystem health, including\u0000biodiversity, biological cycles and soil biological activity","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134303308","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}

{"title":"Influence of Psychosocial Factors on Optimal Dietary Intake of University Students of Kenya","authors":"L. MutuliA, J. AchokaSK, A. OnyangoC.","doi":"10.32474/SJFN.2019.01.000123","DOIUrl":"https://doi.org/10.32474/SJFN.2019.01.000123","url":null,"abstract":"niversity students’ encounter environmental changes which exerts mixed perceptions on sufficiency of their diets...","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128172894","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}

{"title":"Evaluation of the Physicochemical and Thermal Properties of Folic Acid: Influence of the Energy of Consciousness Healing Treatment","authors":"Dahryn Trivedi, M. Trivedi, A. Branton, G. Nayak, S. Jana","doi":"10.32474/SJFN.2019.01.000122","DOIUrl":"https://doi.org/10.32474/SJFN.2019.01.000122","url":null,"abstract":"Folic acid is vitamin B9, which is a water-soluble vitamin that plays an important role in cell growth, production of DNA and replication. This study was aimed to determine the influence of the Trivedi Effect® Consciousness Energy Healing Treatment on the various physicochemical and thermal properties of folic acid by using the different analytical techniques. The study was done by dividing the folic acid sample into the control and treated parts; in which, no treatment was given to control, while the treated part received the Consciousness Energy Healing Treatment remotely by a renowned Biofield Energy Healer, Dahryn Trivedi. The analysis indicated that the particle sizes of the treated sample were reduced by 3.80% (d10), 5.18% (d50), 6.33% (d90), and 4.79% {D (4,3)}, respectively, which resulted in the increase in surface area by 4.60% compared with the control sample. The PXRD analysis indicated the changes in the peak intensities of the characteristic peaks of the treated sample and their corresponding crystallite sizes in the range from -45.76% to 277.50% and -87.55% to 15.88%, respectively, in comparison to the control folic acid sample. The treated sample also showed a significant reduction in the average crystallite size by 19.37% compared with the control sample. The weight loss of the treated sample was increased during thermal degradation by 9.11% and therefore, the decreased residual mass by 36.56%, in comparison to the untreated sample. The DSC analysis of the treated sample revealed the increase in melting and degradation temperature by 10.48% and 7.32%, respectively; while the latent heat of fusion and decomposition were reduced by 2.27% and 34.35%, respectively, compared to the untreated sample. The overall study indicated that the Trivedi Effect®Consciousness Energy Healing Treatment has the significant impact of on the folic acid, which might be used as a novel approach for introducing some new polymorph of folic acid and thereby improving its solubility, bioavailability, and melting and degradation profile in comparison to the untreated sample. Hence, the Trivedi Effect® could be used as a useful approach in developing the nutraceutical/pharmaceutical formulations of folic acid with improved performance and efficacy.","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124818326","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}

{"title":"Complementary and Alternative Medicine: Impact of Consciousness Energy Healing Treatment on the Cholecalciferol (Vitamin D3)","authors":"G. Nayak, M. Trivedi, A. Branton, Dahryn Trivedi, S. Jana","doi":"10.32474/SJFN.2019.01.000121","DOIUrl":"https://doi.org/10.32474/SJFN.2019.01.000121","url":null,"abstract":"Cholecalciferol is a steroid hormone (7-dehydroxycholesterol), which helps in the absorption of dietary minerals like zinc, calcium, magnesium, iron, and phosphate and also responsible for other biological activity. In this research study, the influence of the Trivedi Effect®-Consciousness Energy Healing Treatment on the physicochemical and thermal properties of cholecalciferol was evaluated using the modern analytical technique. The cholecalciferol test sample was divided into two parts. One of the test samples was considered as a control sample, which did not receive the Biofield Energy Treatment; whereas, the other part was treated with the Consciousness Energy Healing Treatment remotely by a well-known Biofield Energy Healer, Gopal Nayak and termed as a treated sample. The particle size values in the treated cholecalciferol powder sample were significantly decreased by 78.94% (d10), 26.21% (d50), 22.01% (d90), and 29.04% {D (4,3)}; thus, the specific surface area of the treated cholecalciferol was significantly increased by 174.12% compared to the control sample. The XRD peak intensities and crystallite sizes of the treated cholecalciferol powder sample were significantly altered ranging from -44.37% to 370.49% and -74.48% to 91.52%, respectively; therefore, the average crystallite size of the treated cholecalciferol was significantly decreased by 36.21% compared to the control cholecalciferol. The latent heat of fusion of the treated cholecalciferol was significantly increased by 25.89% compared to the control cholecalciferol. The weight loss was decreased by 1.48%; whereas, the residue amount was significantly increased by 107.02% in the treated sample compared with the control sample. Thus, the Trivedi Effect®-Consciousness Energy Healing Treatment generated a new polymorphic form of cholecalciferol which might offer better solubility, absorption, bioavailability, and be thermally more stable compared with the control sample. Henceforth, the Consciousness Energy Healing Treated cholecalciferol would be more beneficial to maintain the overall quality of life and it would be more useful in designing novel nutraceutical/pharmaceutical formulations for the better therapeutic responses against deficiency of vitamin D, osteoporosis, rickets, cardiovascular diseases, diabetes mellitus, cancer, mental disorders, multiple sclerosis, etc.","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"2013 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127425239","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}

{"title":"The Impact of Daily Kimchi Consumption: A Pilot Study","authors":"T. Kraft, J. Keith, B. Bisha, E. Larson-Meyer, A. Griebel","doi":"10.32474/SJFN.2019.01.000120","DOIUrl":"https://doi.org/10.32474/SJFN.2019.01.000120","url":null,"abstract":"Background: Kimchi, a traditional fermented Korean food, contains prebiotics and probiotics, which have demonstrated ability to impact irregular gastrointestinal (GI) symptoms. Objective: To evaluate the impact of daily kimchi consumption on GI symptoms, sensory characteristics and consumer acceptability of kimchi, and the microbial content in homemade and commercial kimchi. Design: Dietary intervention study incorporating an experimental design. Participants consumed 75g (½ cup) of kimchi twice a day for 14 days. Instruments included 3-day food records, a modified Gastrointestinal Symptom Rating Scale (GSRS), stool diaries using the Bristol Stool Scale (BSS), and a 7-point Hedonic scale (for sensory analysis and consumer acceptability). Lactic Acid Bacteria (LAB) were enumerated via plating methods. Participants/Setting: Participants (n=20) experiencing irregular GI symptoms were recruited from a Mountain West university community during fall 2017. Main Outcome Measures: Main outcomes included GI symptoms, tracking of bowel movements, pre and post response to consumer acceptability, and LAB levels in homemade and commercial kimchi. Analysis: Analysis included: 1) repeated measures ANOVA (p<0.05) for the GSRS and BSS with post-hoc testing for mean comparison between symptoms, 2) paired T-tests to assess mean differences in consumer acceptability and nutrient intake, and 3) culture-based microbial analysis with surface plating methods to determine bacterial counts. Results: Participants reported a significant decrease in abdominal pain, heartburn, acid regurgitation, abdominal rumbling and distention, and eructation and gas production. Consumer acceptability and sensory characteristics questionnaires showed a majority of participants ‘liked’ kimchi and were willing to consume kimchi in the future. Bacterial analysis showed homemade kimchi had a lower concentration of LAB compared to commercial kimchi. Conclusions: Kimchi is a nutrient dense probiotic source, acceptable among consumers in the study, with potential to impact irregular GI symptoms. Understanding consumer perception of kimchi provides valuable insight to when kimchi may be suggested as a method of probiotic and prebiotic intake.","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131163139","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}

{"title":"Development and Application of HPLC/Post-Column Method for Analysis of Low Molecular Weight Organic Acids in Beers, Wines and Fruit Juices","authors":"J. Moon, Kyu-Won Hwang, Hoon Choi, Woo-Suk Bang, T. Shibamoto","doi":"10.32474/SJFN.2018.01.000119","DOIUrl":"https://doi.org/10.32474/SJFN.2018.01.000119","url":null,"abstract":"A post-column reaction method, which involves use of the pH indicator BTB, was developed and applied to the analysis of low molecular weight organic acids in commercial beers, wines, and fruit juices. Organic acids identified in these beverages were formic, acetic, citric, pyruvic, tartaric, malic, succinic, lactic, and pyroglutamic. Amounts of total acids in samples ranged from 980.4 mg/L to 513.5 mg/L in beers, from 7,502.3 mg/L to 5,573.3 mg/L in wines, and from 11,162.8 mg/L (orange) to 2,995.8 mg/L (mango) in fruit juices. Citric acid was found in the greatest amount-ranging from 286.7 ± 4.5 mg mg/L to 139.0 ± 5.3 mg mg/L in beers. The greatest level of malic acid was in a wine with 4,248.4 mg/L. The method developed is applicable to determine amounts of organic acids, formic and acetic acids, in beverages quickly and accurately.","PeriodicalId":191049,"journal":{"name":"Scholarly Journal of Food and Nutrition","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122011534","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}