Polish Journal of Food and Nutrition Sciences最新文献_第9页

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying 芒果和鳄梨果肉在折光窗干燥过程中的干燥动力学及总酚含量、抗氧化活性和颜色参数的变化

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-27 DOI: 10.31883/pjfns/144835

T. Nguyen, Q. Nguyen, Phuoc-Bao-Duy Nguyen

{"title":"Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying","authors":"T. Nguyen, Q. Nguyen, Phuoc-Bao-Duy Nguyen","doi":"10.31883/pjfns/144835","DOIUrl":"https://doi.org/10.31883/pjfns/144835","url":null,"abstract":"Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying tempera - ture (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.25×10 -10 m 2 /s to 7.24×10 -10 m 2 /s for avocado pulp, and from 4.50×10 -10 m 2 /s to 10.67×10 -10 m 2 /s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activa - tion energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44661650","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: 8

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines 葡萄品种、酵母及苹果酸发酵对红葡萄酒挥发性物质及傅立叶变换红外光谱的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-27 DOI: 10.31883/pjfns/145665

A. Stój, Tomasz Czernecki, B. Sosnowska, A. Niemczynowicz, A. Matwijczuk

引用次数: 2

Impact of Key Nutrients on Brain and Executive Function Development in Infants and Toddlers: A Narrative Review 关键营养素对婴幼儿大脑和执行功能发展的影响:一项叙述性综述

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221001.14

N. Franklyn, D. Kesavelu, P. Joji, Rahul Verma, Arun Wadhwa, C. Ray

引用次数: 1

Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (Phaseolus vulgaris L.) 不同加工方法对红豆和白豆品种营养价值的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221001.15

M. Mananga, Eyili Noah Joseph Karrington, Kotue Taptue Charles, Kouandjoua Ndjigoui Brice Didier, Fokou Elie

引用次数: 0

Evaluation of the Mineral Content and Their Bioavailability in Macrotermes subhyalinus (Winged, Queen and Soldier) 大白蚁(翅、蜂、兵)矿物含量及生物利用度评价

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221001.11

Angaman Djédoux Maxime, Boko Adjoua Christiane Eunice, Kambou Sansan

{"title":"Evaluation of the Mineral Content and Their Bioavailability in <i>Macrotermes subhyalinus</i> (Winged, Queen and Soldier)","authors":"Angaman Djédoux Maxime, Boko Adjoua Christiane Eunice, Kambou Sansan","doi":"10.11648/j.jfns.20221001.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20221001.11","url":null,"abstract":": Edible insects are an important source of nutrients that can help to cover certain nutritional deficiencies. This is the case with Macrotermes subhyalinus , a species of termite widely consumed in Côte d'Ivoire. This study was carried out to assess the mineral content and their bioavailability in the different castes (winged, queen and soldier) of this species. For this, the levels of antinutritional factors, the levels of minerals and their bioavailability were determined. Magnesium and potassium contents vary respectively from 977.18 mg/100g DM to 1405.45 mg/100g DM and from 6658.20 mg/100g DM to 9879.38 mg/100g DM. The winged M. subhyalinus had the higher levels of copper (62 mg/100g DM) and manganese (2867 mg/100g DM). While the queen had the highest values for sodium (2158.9 mg/100g DM) and selenium (0.67 mg/100g DM). As for M. subhyalinus soldier, it was rich in calcium (3323.4 mg/100g DM), zinc (127 mg/100g DM), iron (2657 mg/100g DM) and molybdenum (0.48 mg/100g DM). Regarding the content of antinutritional factors, the highest values are observed with M. subhyalinus soldier in phytate (451.85±28.49 mg/100g DM) and in tannins (35.32±0.98 mg/100g DM). M. subhyalinus queen has the highest oxalate content (12.57±0.48 mg/100g DM). The calculated molar ratios vary from 0.02 to 0.9 with oxalate and from 0.09 to 35.57 with phytates. These insects could be recommended for children suffering from micronutrient deficiency malnutrition.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"127 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75843488","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: 1

Accelerated Ripening of Mangoes in the Commune of Man 人类公社中芒果的加速成熟

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221002.12

Kouadio Kouakou Kouassi Armand, Koné Mohamed Ba, Soro Lêniféré Chantal, Ocho-Anin Atchibri Louise

引用次数: 0

Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger 姜香菠萝、金瓜、西瓜汁的品质评价

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221003.12

Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, Peter Owigbo Opreh, Deborah Ekpenyobhiele Enwerem

引用次数: 0

Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic 植物乳杆菌K-3作为益生元发酵川森森醋的可能性

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221002.13

Y. Nodake, Chiharu Koshi, C. Kobayashi, Choryo Uema, S. Toda, T. Taira

引用次数: 0

An Overview of Food Preservation Using Conventional and Modern Methods 传统和现代食品保鲜方法综述

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221003.13

Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je

{"title":"An Overview of Food Preservation Using Conventional and Modern Methods","authors":"Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je","doi":"10.11648/j.jfns.20221003.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20221003.13","url":null,"abstract":": This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"168 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80558325","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: 4

Assessing Nutritional Quality and Shelf life of Broccoli Cultivars 西兰花品种营养品质与货架期评价

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-01-01 DOI: 10.11648/j.jfns.20221001.13

Md. Shyduzzaman Roni, Mahmud Hasan Rifat, M. Zakaria, Md. Mijanur Rahman Rajib, E. Kayesh, Md. Ruhul Amin

引用次数: 0