Nutrition and Food Processing最新文献_第7页

Body Fatty Acids, Nutrition, and Health: Is Skewness of Distributions a Mediator of Correlations? 人体脂肪酸、营养和健康:分布偏度是相关性的中介吗?

Nutrition and Food Processing Pub Date : 2019-09-17 DOI: 10.31579/2637-8914/009

A. Høstmark

引用次数: 5

Improvement of the Technology of Catalytic Hydrogenization of Cotton Oil 棉油催化加氢工艺的改进

Nutrition and Food Processing Pub Date : 2018-07-03 DOI: 10.31579/2637-8914/006

Majidova Nargiza Kahramonovna

引用次数: 0

Research Article : Metabolic Syndrome And Its Relationship With Obesity In Procreative Women In Morocco 研究文章:摩洛哥生育妇女代谢综合征及其与肥胖的关系

Nutrition and Food Processing Pub Date : 2018-05-23 DOI: 10.31579/2637-8914/005

E. Sellam

{"title":"Research Article : Metabolic Syndrome And Its Relationship With Obesity In Procreative Women In Morocco","authors":"E. Sellam","doi":"10.31579/2637-8914/005","DOIUrl":"https://doi.org/10.31579/2637-8914/005","url":null,"abstract":"Introduction: The objective of this study was to define the prevalence of metabolic syndrome (MS)is procreative women and its relationship with obesity in the eastern region of Morocco. The purpose of our work and to determine the prevalence of MS and its relation to obesity in the eastern region of Morocco Materials and methods: Our study was conducted in the oriental region of Morocco (Oujda-Angad). The study included 624 women aged 20-49 years healthy and non-pregnant. Anthropometric measurements were determined according to World Hearth Organization (WHO) standards.The medical tests were conducted in a private testing laboratory in Oujda. Data of demographic and socioeconomic level were collected using a questionnaire.The data were processed on SPSS. Results: The average age of the women surveyed was 33.42 ± 8.02 years. The BMI values indicated that the prevalence of obesity among women surveyed was 30,61% and the prevalence of overweight was 38,78%. The abdominal obesity affects 79,10% of women. The MS affects 21% (according to the definition of NCEP-ATP III) of women surveyed, while according to the definition of the International Diabetes Federation (IDF) prevalence increases to 35%. The MS increases with age, was affects 25% of women aged between 20 and 29 years, and 37,5% of women aged between 40 and 49 years. All women with MS were overweight (obesity included) (p = 0.004). With the exception of level of education all socio-demographic factors were not associated with the MS. Conclusion: The prevalence of metabolic syndrome in our study was higher. The MS was more pronounced among obese and illiterate women. The results of this study will help in the planning of control of these problems in the future","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88765690","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

Short Review : Açaí: An Ally For Human Health? 简短回顾:Açaí:人类健康的盟友?

Nutrition and Food Processing Pub Date : 2018-05-23 DOI: 10.31579/2637-8914/004

R. Freitas

引用次数: 0

Report: Controlling Clostridium Botulinum In Heat-Preserved Food 报告:控制热保存食品中的肉毒杆菌

Nutrition and Food Processing Pub Date : 2018-05-23 DOI: 10.31579/2637-8914/003

I. Pflug

{"title":"Report: Controlling Clostridium Botulinum In Heat-Preserved Food","authors":"I. Pflug","doi":"10.31579/2637-8914/003","DOIUrl":"https://doi.org/10.31579/2637-8914/003","url":null,"abstract":"The purpose of this report is to explain, in easy to understand outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. There are three major parts to the story: (1) Truths regarding the Clostridium botulinum problem, (2) Controlling the Clostridium botulinum hazard; and (3) Estimating the probability of process failure. The later includes errors that may occur in the process design area and errors that may occur in the process delivery area. In the report, \"Science, Practice and Human Errors in Controlling Clostridium botulinum in Heat-Preserved Food in Hermetic Containers,\" by Pflug, Irving J., Journal of Food Protection, 73(5):993-1002 (2010), the important story of Clostridium botulinum has been told in detail, but the important results have been hidden by the author's syntax. In this manuscript, \"Controlling Clostridium botulinum in Heat-Preserved Food,\" we hope to make available the details of Clostridium botulinum control. The purpose of this report is to explain, in easy to understand, outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. Quite simply, there are three major aspects to Clostridium botulinum control: (1) Facts regarding the Clostridium botulinum organism and its spores; (2) How to control the Clostridium botulinum hazard; and (3) Estimating the probability of process failure.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80077090","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

A Systems Approach To Secure Food, Good Health And A Healthy Environment 保障食物、健康和健康环境的系统方法

Nutrition and Food Processing Pub Date : 2018-02-05 DOI: 10.31579/2637-8914/001/

J. Drangert

引用次数: 1