The Open Food Science Journal最新文献_第6页

The Level of Stress among College Students: A Case in the College of Education, Eritrea Institute of Technology 大学生压力水平:以厄立特里亚理工学院教育学院为例

The Open Food Science Journal Pub Date : 2018-11-19 DOI: 10.23954/OSJ.V3I4.1691

Dawit Yikealo, Werede Tareke, Ikali Karvinen

{"title":"The Level of Stress among College Students: A Case in the College of Education, Eritrea Institute of Technology","authors":"Dawit Yikealo, Werede Tareke, Ikali Karvinen","doi":"10.23954/OSJ.V3I4.1691","DOIUrl":"https://doi.org/10.23954/OSJ.V3I4.1691","url":null,"abstract":"The transition of students from high school level to the college level is inherently stressful for students. It could cause psychological, academic and social shock to them. From this perspective, this research was aimed to investigate the level of stress among the College of Education (CoE) students in Eritrea Institute of Technology. Descriptive research was undertaken to assess the students’ level of stress. A randomly drawn participants (N = 123) completed a self-developed questionnaire assessing their levels of stress on five domains (physiological, social, psychological, academic, and environmental). The results revealed that there was a moderate level of stress among the students. Out of the five domains, academic and environmental stressors were found contributing most to the students’ level of stress. Besides, the students’ levels of stress were found to have no statistically significant associations with their gender and grade point average. The study may theoretically contribute to the body of scientific knowledge on mental health studies. Practically, the study may also guide college communities to take concrete steps towards the improvement of the learning environment and subsequently mitigating the adverse impact of stress on students’ wellbeing and learning outcomes.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86755875","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: 29

Outcomes of the Ponseti method for the treatment of children diagnosed with congenital clubfoot in population under five years at Fundación Ruth Paz in San Pedro Sula, Honduras 在洪都拉斯圣佩德罗苏拉的Fundación Ruth Paz, Ponseti方法治疗五岁以下诊断为先天性内翻足的儿童的结果

The Open Food Science Journal Pub Date : 2018-11-03 DOI: 10.23954/OSJ.V3I4.1737

Sandy Lizeth Guerrero Sorto, G. García, N. Cruz, Paola Estela Figueroa Avilez, Gabriela Alejandra Contreras

{"title":"Outcomes of the Ponseti method for the treatment of children diagnosed with congenital clubfoot in population under five years at Fundación Ruth Paz in San Pedro Sula, Honduras","authors":"Sandy Lizeth Guerrero Sorto, G. García, N. Cruz, Paola Estela Figueroa Avilez, Gabriela Alejandra Contreras","doi":"10.23954/OSJ.V3I4.1737","DOIUrl":"https://doi.org/10.23954/OSJ.V3I4.1737","url":null,"abstract":"Background: Congenital clubfoot is a common deformity characterized by an abnormal development of the foot. The etiology is multifactorial and genetic causes have been related. The Ponseti method is a conservative treatment for the clubfoot, mostly used in idiopathic cases. This method involves serial plaster cast changes, tenotomy of the Achilles tendon and use of braces to prevent relapses. This study was designed to identify the characteristics of the patients diagnosed with congenital clubfoot who were treated with the Ponseti method and the main outcomes of this treatment in children under five years.Method: A retrospective study was conducted in Fundación Ruth Paz in San Pedro Sula, Honduras, since June 1st 2015 to May 31th 2017. This study included patients under five years who were diagnosed with congenital clubfoot and treated with Ponseti method. The data were collected from the clinical files of the identified cases.Results: Congenital clubfoot was more common among males (66.3%) and the localization of the deformity was more commonly bilateral (51.8%). The cases of idiopathic clubfoot represent 91.6% of all the cases. The tenotomy of the Achilles tendon was performed in 51.8% of the patients. Complete treatment was identified in 90.4% of the cases and relapses were reported in 12% of the children who completed treatment.Conclusions: Ponseti method was effective for treat children under five years diagnosed with clubfoot (idiopathic and non-idiopathic) and a significant decrease of the Pirani scoring after treatment was identified in all the cases. A correct use of braces is necessary to avoid relapses.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83849432","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

Antifungal Activity and Detoxification of Aflatoxins by Plant Extracts: Potential for Food Applications 植物提取物对黄曲霉毒素的抗真菌活性和解毒作用:食品应用的潜力

The Open Food Science Journal Pub Date : 2018-10-30 DOI: 10.2174/1874256401810010024

Bárbara Ponzilacqua, C. Corassin, C. A. Oliveira

引用次数: 10

Chemical Composition and Antibacterial Activity of Bergamot Peel Oil from Supercritical CO2 and Compressed Propane Extraction 超临界CO2和压缩丙烷萃取佛手柑皮油的化学成分及抑菌活性

The Open Food Science Journal Pub Date : 2018-10-30 DOI: 10.2174/1874256401810010016

M. Lazarotto, A. Valério, A. Boligon, M. Tres, J. Scapinello, J. D. Magro, J. V. Oliveira

{"title":"Chemical Composition and Antibacterial Activity of Bergamot Peel Oil from Supercritical CO2 and Compressed Propane Extraction","authors":"M. Lazarotto, A. Valério, A. Boligon, M. Tres, J. Scapinello, J. D. Magro, J. V. Oliveira","doi":"10.2174/1874256401810010016","DOIUrl":"https://doi.org/10.2174/1874256401810010016","url":null,"abstract":"\u0000 \u0000 Essential oils are widely used as flavors and fragrances in the food, cosmetic and pharmaceutical industries, especially the bergamot peel oil due to the high polyphenols content, compared to other citrus species. Two types of polyphenols present in bergamot peel oil, brutieridin and melitidin, are directly related to cholesterol biosynthesis inhibition in a similar way as the statins. In this context, this work reports the extraction yields of bergamot peel oil obtained by supercritical carbon dioxide and compressed propane, together with the antimicrobial activity.\u0000 \u0000 \u0000 \u0000 The experiments were conducted at 55°C and 350 bar (density 0.881kg/m3) for carbon dioxide and at 55 °C and 40 bar (density 0.441 kg/m3) for propane.\u0000 \u0000 \u0000 \u0000 Regarding the antimicrobial activity, the minimum inhibitory concentrations of bergamot oil were effective for the gram-positive bacteria growth inhibition, Staphylococcus aureus at 31.25 µg.mL-1 of bergamot oil, while 500 µg.mL-1 of oil extract was necessary to afford gram-negative bacterium (Escherichia coli) inhibition.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74266793","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: 9

The Influence of Lactobacilli in GABA and Amino Acid Profile of Fermented Mature Coconut Water 乳酸杆菌对发酵成熟椰子汁中GABA和氨基酸谱的影响

The Open Food Science Journal Pub Date : 2018-10-17 DOI: 10.2174/1874256401810010008

I. A. Rahman, M. Lazim, S. Mohamad, Koh Soo Peng, M. A. Othaman, M. A. Manan, M. Asri

{"title":"The Influence of Lactobacilli in GABA and Amino Acid Profile of Fermented Mature Coconut Water","authors":"I. A. Rahman, M. Lazim, S. Mohamad, Koh Soo Peng, M. A. Othaman, M. A. Manan, M. Asri","doi":"10.2174/1874256401810010008","DOIUrl":"https://doi.org/10.2174/1874256401810010008","url":null,"abstract":"\u0000 \u0000 Mature coconut water (MCW) is a waste product from the coconut milk industry. It is sour and unpalatable, yet it contains sufficient nutrients for microbial growth.\u0000 \u0000 \u0000 \u0000 Four Lactic Acid Bacteria (LAB), namely L. acidophilus B0258, L. brevis VM1, L. casei B0189, and L. plantarum B0103 were used to ferment MCW over 120 h. Among these LAB strains, only L. casei was capable to grow well with the highest viable bacteria count of 1 x 1011 colony forming unit (cfu)/ml. Although all LAB produced α-aminobutyric acid (GABA) after fermentation, L. acidophilus and L. plantarum produced the highest amount of GABA with the increment of 35.4%±7.9 and 38.9%±1.7, respectively. Other amino acid profiles of fermented MCW were also investigated, but most of them were consumed by the LAB. Both L. acidophilus and L. plantarum utilized the most essential amino acids. Within the first 24 h, GABA content was enhanced in all LAB strains when they were actively growing.\u0000 \u0000 \u0000 \u0000 This study showed that both L. acidophilus and L. plantarum have great potentials to increase GABA content in MCW. Fermented coconut water can be formulated as a healthy functional drink as GABA is known to have therapeutic value in alleviating stress as reported by past research findings.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80640861","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

Biochemical characterization of juices from three wild fruit species consumed in Côte d’Ivoire "Adansonia digitata, Parkia biglobosa and Tamarindus indica" 在Côte科特迪瓦食用的三种野生水果(Adansonia digitata, Parkia biglobosa和Tamarindus indica)果汁的生化特性

The Open Food Science Journal Pub Date : 2018-10-11 DOI: 10.23954/OSJ.V3I4.1567

Kouassi Kouamé Antoine, B. Maxwell, Kouassi Kouakou Nestor, N. Y. Denis, A. Georges, G. Dago

{"title":"Biochemical characterization of juices from three wild fruit species consumed in Côte d’Ivoire \"Adansonia digitata, Parkia biglobosa and Tamarindus indica\"","authors":"Kouassi Kouamé Antoine, B. Maxwell, Kouassi Kouakou Nestor, N. Y. Denis, A. Georges, G. Dago","doi":"10.23954/OSJ.V3I4.1567","DOIUrl":"https://doi.org/10.23954/OSJ.V3I4.1567","url":null,"abstract":"In the context of the valorization and the development of local products in Côte d’Ivoire, this study is based on juices samples prepared from the pulp of wild fruits of Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa). The physiochemical characteristics such as dry matter (desiccation, 105°C), mineral (spectrophotometer), ash, fat, fiber and protein (AOAC), Energy (coefficients), vitamins A & C (HPLC), organic acids & total polyphenols (HPLC), carbohydrate (by difference), pH and titratable acidity (titrimetry, NaOH) of pasteurized juices (75°C, 5 min) were investigated. Data showed that the juices have been characterized by low protein (0.21-0.28 %), fat (0.26-0.65 %) and ash (0.20-0.47 %) content and high level of total carbohydrates (21-30 %) and energy (85.83-124.43 Kcal/100mL). Baobab and Tomi juices were distinguished by their high acidity (103-159 meq.g / Kg) while Baobab and Néré juices were characterized by their average fiber content (4-5.30 %). The juices of Baobab, Tomi and Néré are very rich in some minerals (K and Mg) but calcium (Ca) and iron(Fe) are not bioavailable (Oxales/Ca and Oxalates/Fe ˃ 2). The juice of baobab is rich in vit A (80 mg/100mL) and vit C (189 mg/100mL) than the others juices. Catechin was the most phenolic content (52.29-110.32 mg/100mL) where tartric acid was the most organic acid (4.02-6.82 mg/100mL) in the juices. The knowledge of the nutritional value of these juices could contribute to a better understanding of the essential role of these three wild fruits in terms of food and trade.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74182234","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: 2

Developing Helical Grooved Drill Pipe for Increased Drive and Mud Pump Efficiency 研制螺旋槽钻杆，提高驱动效率和泥浆泵效率

The Open Food Science Journal Pub Date : 2018-10-08 DOI: 10.23954/OSJ.V3I4.1727

Tushar Pahwa

{"title":"Developing Helical Grooved Drill Pipe for Increased Drive and Mud Pump Efficiency","authors":"Tushar Pahwa","doi":"10.23954/OSJ.V3I4.1727","DOIUrl":"https://doi.org/10.23954/OSJ.V3I4.1727","url":null,"abstract":"Grooved drilled pipe is a type of drill pipe design, which can be a solution to some of major problems faced by drilling industry and increase overall efficiency of drilling as well. The problem in reference is differential drill pipe sticking. Simply put, grooved pipe is a type of drill pipe with spiral grooves on outer side (as used for experiments and calculations in this paper). This paper gives a comparative analysis between conventional and grooved drill pipes. Analysis is made on basis of theoretical formulas and working model using control scenarios to prove efficiency of grooved pipe over conventional drill pipe. Physical scale model was carefully fabricated to simulate conditions of a wellbore (in the best possible way for a scale model), carefully considering all the aspects of a conventional well. Theoretical formulas are also used to further support advantages of grooved pipe. Fabrication of model and experiment performed is meticulously explained in the paper. Almost everything comes with its own set of advantages and disadvantages. I have also listed a number of possible shortcomings of this idea. Even though results of experiment were better than anticipated andefficiency of grooved pipe over conventional pipe is quite significant, even for a scale model, the practicality of this project depends on whether advantages will outweigh disadvantages or not, in a real scenario. Further this paper aims to have an idea about future development studies and upcoming possibilities.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"116 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79361716","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

Institutional stakeholder perceptions on mobile number portability implementations in Georgia and Belarus 机构利益相关者对格鲁吉亚和白俄罗斯移动号码可携性实施的看法

The Open Food Science Journal Pub Date : 2018-10-04 DOI: 10.23954/OSJ.V3I4.1705

A. Ghalumyan

引用次数: 0

Municipal Solid Waste (MSW) characterization for possible Waste-to-Energy (WtE) conversion in Zambia 赞比亚城市固体废物(MSW)表征可能的废物转化为能源(WtE)

The Open Food Science Journal Pub Date : 2018-10-04 DOI: 10.23954/OSJ.V3I4.1734

Brian C Mushimba

{"title":"Municipal Solid Waste (MSW) characterization for possible Waste-to-Energy (WtE) conversion in Zambia","authors":"Brian C Mushimba","doi":"10.23954/OSJ.V3I4.1734","DOIUrl":"https://doi.org/10.23954/OSJ.V3I4.1734","url":null,"abstract":"Coal has traditionally been relied upon as a good source of bulk energy in many pyro processes especially in cement manufacturing and thermal power generation. In Zambia, cement manufacturing, a key and growing industry, uses coal as the main source of energy for the pyro process in the cement kiln that converts raw materials to a semi-finished product called clinker. Despite the advantages that coal has over other sources of energy in this market including its high energy content and its easy accessibility, burning coal has significant known and documented disadvantages especially towards the environment and human health that give way to dissenting views on its continued use. In attempts to address the environmental effects of coal usage in cement manufacturing and consequently contribute to the lowering of production costs, Cement manufacturing companies have been pursuing the possibilities of coal substitution with Municipal Solid Waste (MSW). The MSW should however; conform to certain standards before it can be used in the substitution in order not to affect the quality of cement produced. This paper sought to characterize the Municipal Solid Waste in Lusaka to ascertain its conformity to internationally recognized standards in order to be used in coal substitution. The results show that the characterization of MSW showed that it could be a viable substitute for coal burning in cement manufacturing in Zambia. Apart from the high moisture content in the rainy season, the other readings were all favorable to its use as an alternate energy source. The high moisture content meant that during the pre-treatment for possible use in the cement manufacturing, pretreatment processes could be employed to help align the moisture content before its use as the substitute for coal in cement manufacturing.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73449026","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

Impact of Grinding Procedure on the Yield and Quality of the Extract from Clove Buds Using Supercritical Fluid Extraction 粉碎工艺对超临界流体萃取丁香芽提取物得率和质量的影响

The Open Food Science Journal Pub Date : 2018-09-28 DOI: 10.2174/1874256401810010001

J. C. Johner, T. Hatami, P. I. Carvalho, M. Meireles

{"title":"Impact of Grinding Procedure on the Yield and Quality of the Extract from Clove Buds Using Supercritical Fluid Extraction","authors":"J. C. Johner, T. Hatami, P. I. Carvalho, M. Meireles","doi":"10.2174/1874256401810010001","DOIUrl":"https://doi.org/10.2174/1874256401810010001","url":null,"abstract":"\u0000 \u0000 The effects of the grinding procedure on the supercritical fluid extraction (SFE) yields of eugenol, β-caryophyllene, α-humulene, and eugenyl acetate from clove are discussed in detail in this paper. \u0000 \u0000 \u0000 \u0000 For this purpose, five grinding procedures were employed: 1) continuous 1-min grinding, 2) continuous 2-min grinding, 3) two 1-min grinding periods with 6-min stop in between 4) continuous 4-min grinding, and 5) four 1-min grinding periods with 6-min stops in between. After that, the extractor was filled with 12 g of milled clove obtained using one of the grinding procedures while the other SFE parameters were kept constant (pressure of 150 bar, temperature of 40 °C, supercritical CO2 flow rate of 1.03×10−4 kg/s, static time of 20 min, and dynamic extraction time of 15 min). Then, the composition of the extract was evaluated by gas chromatography (GC). \u0000 \u0000 \u0000 \u0000 It was found that the grinding procedure has considerable effects on the recoveries of eugenol, β-caryophyllene, α-humulene, and eugenyl acetate from clove, and employing four 1-min grinding periods with 6-min stops in between as the grinding procedure gave the highest content of the aforementioned components in the extract.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85958584","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: 8