发布求助
文献互助 智能选刊 最新文献

Polish Journal of Food and Nutrition Sciences最新文献

筛选
英文 中文
Antibacterial Effect of Sea Buckthorn (Hippophae rhamnoides L.) Fruit Extract on Radish Seeds Prior to Sprouting 沙棘（Hippophae rhamnoides L.）果实提取物对萌发前萝卜种子的抗菌作用
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-04-18 DOI: 10.31883/pjfns/186717
K. Rajkowska, Emilia Rykała, A. Czyżowska
{"title":"Antibacterial Effect of Sea Buckthorn (Hippophae rhamnoides L.) Fruit Extract on Radish Seeds Prior to Sprouting","authors":"K. Rajkowska, Emilia Rykała, A. Czyżowska","doi":"10.31883/pjfns/186717","DOIUrl":"https://doi.org/10.31883/pjfns/186717","url":null,"abstract":"Sprouts consumption is increasing worldwide due to their nutritional and health benefits. However, they can be sources of foodborne bacterial diseases, including sprout-related outbreaks caused primarily by Shiga toxin-producing Escherichia coli and Salmonella spp. The aim of this study was to determine the efficacy of a dried sea buckthorn fruit extract in sanitization of contaminated radish seeds. The efficacy of 15-min seed treatment and 3-h soaking in the extract solution was evaluated in comparison to the treatment with 20,000 mg/L calcium hypochlorite, recommended by the U.S. Food and Drug Administration. The effect of the sea buckthorn fruit extract on radish seed germination capacity and the profile of phenolic compounds in the extract were also determined. Decontamination effect of the extract after a 15-min seed treatment ranged from 72.1% against Staphylococcus aureus to 93.0% against Listeria monocytogenes and was higher than that of active chlorine against E. coli , S. aureus and Salmonella enterica . Soaking seeds for 3 h in the extract increased the decontamination efficiency only against S. aureus (81.9%). Compared to water, after 4 days of sprouting, no significant differences were found in radish seed germination capacity and the length of roots and hypocotyls of sprouts. The sea buckthorn fruit extract had a high content of phenolic compounds, namely isorhamnetin 3-rhamnosylglucoside (12.99 mg/L), isorhamnetin 3-rutinoside (8.25 mg/L), protocatechuic acid (5.43 mg/L), isorhamnetin 3-glucoside (3.41 mg/L), and gallic acid (3.36 mg/L). The extract can be used as a substance limiting bacterial contamination of radish seeds and, as a result, sprouts, as well as a valuable source of phenolic compounds.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140688346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review 生酮饮食对氧化应激影响的当前视角--综述
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-03-07 DOI: 10.31883/pjfns/185366
Natalia Drabińska
{"title":"Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review","authors":"Natalia Drabińska","doi":"10.31883/pjfns/185366","DOIUrl":"https://doi.org/10.31883/pjfns/185366","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140077318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness 高纤维挤压紫甘薯（Ipomoea batatas）和芸豆（Phaseolus vulgaris）延长饱腹感
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-03-07 DOI: 10.31883/pjfns/183995
E. Palupi, N. M. Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, D. Briawan, Fitry Filianty
{"title":"High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness","authors":"E. Palupi, N. M. Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, D. Briawan, Fitry Filianty","doi":"10.31883/pjfns/183995","DOIUrl":"https://doi.org/10.31883/pjfns/183995","url":null,"abstract":"Low intake of dietary fiber is closely related to an increased risk of various non-communicable diseases globally. This study aimed to develop a formulation for high-fiber extrudate based on purple sweet potato and kidney bean and evaluate the nutritional value of the products and their satiety index after consumption. Optimization of the formula was carried out using four levels of purple sweet potato flour substitution with kidney bean flour: 0, 20, 30, and 40% ( w/w ). The extrudates were obtained using a double-screw extruder at 60°C, with the auger, screw, and cutter speeds of 40, 40 and 50 Hz, respectively. The satiety index determination involved 16 subjects with body mass index in optimal range, and data from the visual analogue scale (VAS) questionnaire were used at 0, 30, 60, 90, 120, 150, and 180 min after consumption of the test food. The product with the highest substitution (40%) of kidney bean was selected as the best based on the sensory acceptability and nutritive value – contents of protein and total fiber were 13.20 and 17.00 g in 100 g dry matter, respectively. The estimated shelf-life of this extrudate was 19 months. Satiety index values for commercial cereals, extruded purple sweet potato, and extruded purple sweet potato with kidney bean were 99, 104, and 140, respectively. This research showed that the consumption of high-fiber extruded sweet potato with kidney bean could significantly extend the feeling of fullness with low energy contribution so that it might prevent excess calorie intake contributing to overweight and obesity.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140258980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","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 Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder 红外干燥对芒果（Mangifera indica）粉干燥动力学和质量的影响
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-03-01 DOI: 10.31883/pjfns/182962
Phuoc-Bao-Duy Nguyen, T. Nguyen, Thi-Thuy-Dung Nguyen
{"title":"Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder","authors":"Phuoc-Bao-Duy Nguyen, T. Nguyen, Thi-Thuy-Dung Nguyen","doi":"10.31883/pjfns/182962","DOIUrl":"https://doi.org/10.31883/pjfns/182962","url":null,"abstract":"Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140089843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear 冻融循环对南果梨风味的影响
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-02-16 DOI: 10.31883/pjfns/181538
Ge Bai, Ya Wang, Jianrong Zheng, Xiaomin Zhang, Zhaoyue Zhuang, Danshi Zhu, Xuehui Cao
{"title":"Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear","authors":"Ge Bai, Ya Wang, Jianrong Zheng, Xiaomin Zhang, Zhaoyue Zhuang, Danshi Zhu, Xuehui Cao","doi":"10.31883/pjfns/181538","DOIUrl":"https://doi.org/10.31883/pjfns/181538","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139962216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation via Targeting the miR-22-3p/CRLS1 Pathway in HepG2 Cells 姜黄素通过靶向 miR-22-3p/CRLS1 通路防止 HepG2 细胞中游离脂肪酸诱导的脂质积累
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-02-13 DOI: 10.31883/pjfns/182927
Yuanyuan Mei, Xiaoting Sun, Shi-Ying Huang, Xiaowen Wu, Kuo-Ting Ho, Liming Lu, Chaoxiang Chen, Jian Li, Jingwen Liu, Guiling Li
{"title":"Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation via Targeting the miR-22-3p/CRLS1 Pathway in HepG2 Cells","authors":"Yuanyuan Mei, Xiaoting Sun, Shi-Ying Huang, Xiaowen Wu, Kuo-Ting Ho, Liming Lu, Chaoxiang Chen, Jian Li, Jingwen Liu, Guiling Li","doi":"10.31883/pjfns/182927","DOIUrl":"https://doi.org/10.31883/pjfns/182927","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139839810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation via Targeting the miR-22-3p/CRLS1 Pathway in HepG2 Cells 姜黄素通过靶向 miR-22-3p/CRLS1 通路防止 HepG2 细胞中游离脂肪酸诱导的脂质积累
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-02-13 DOI: 10.31883/pjfns/182927
Yuanyuan Mei, Xiaoting Sun, Shi-Ying Huang, Xiaowen Wu, Kuo-Ting Ho, Liming Lu, Chaoxiang Chen, Jian Li, Jingwen Liu, Guiling Li
{"title":"Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation via Targeting the miR-22-3p/CRLS1 Pathway in HepG2 Cells","authors":"Yuanyuan Mei, Xiaoting Sun, Shi-Ying Huang, Xiaowen Wu, Kuo-Ting Ho, Liming Lu, Chaoxiang Chen, Jian Li, Jingwen Liu, Guiling Li","doi":"10.31883/pjfns/182927","DOIUrl":"https://doi.org/10.31883/pjfns/182927","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139780035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products 通过接种强化发酵酸化从甘薯细胞液中回收蛋白质并测定蛋白质产品的功能特性
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-02-09 DOI: 10.31883/pjfns/182846
Qing X. Li, Liping Liu, Yanlei Han, Xiang-Hua Zhao, Mingjing Yao, Jing Ma, Mo Han, Jiaxiang Zhang
{"title":"Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products","authors":"Qing X. Li, Liping Liu, Yanlei Han, Xiang-Hua Zhao, Mingjing Yao, Jing Ma, Mo Han, Jiaxiang Zhang","doi":"10.31883/pjfns/182846","DOIUrl":"https://doi.org/10.31883/pjfns/182846","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139790346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products 通过接种强化发酵酸化从甘薯细胞液中回收蛋白质并测定蛋白质产品的功能特性
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-02-09 DOI: 10.31883/pjfns/182846
Qing X. Li, Liping Liu, Yanlei Han, Xiang-Hua Zhao, Mingjing Yao, Jing Ma, Mo Han, Jiaxiang Zhang
{"title":"Recovery of Proteins from Sweet Potato Cell Liquid by Acidification via Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products","authors":"Qing X. Li, Liping Liu, Yanlei Han, Xiang-Hua Zhao, Mingjing Yao, Jing Ma, Mo Han, Jiaxiang Zhang","doi":"10.31883/pjfns/182846","DOIUrl":"https://doi.org/10.31883/pjfns/182846","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139850092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup 炖煮模式对中式大沽鸡汤理化质量和风味化合物形成的影响
IF 2.4 4区 农林科学
Polish Journal of Food and Nutrition Sciences Pub Date : 2024-02-08 DOI: 10.31883/pjfns/178516
Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao
{"title":"Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup","authors":"Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao","doi":"10.31883/pjfns/178516","DOIUrl":"https://doi.org/10.31883/pjfns/178516","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139791384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信