Journal of Nutritional Health & Food Engineering最新文献

{"title":"Nutritive content of lentil","authors":"H. Sharma, N. Ramawat, C. Gupta","doi":"10.15406/jnhfe.2022.12.00351","DOIUrl":"https://doi.org/10.15406/jnhfe.2022.12.00351","url":null,"abstract":"Lentil (Lens culinaris) is a very important nutritious crop, grown, consumed throughout the world due to its high macro and micronutrients contents, including all the minerals. The nutritive components of lentil have several beneficial influences on human health. The current review aims to highlight the present knowledge on the mineral, amino acid, lipids, vitamins and carbohydrate composition of lentils. Thereby, a literature search was conducted using reliable sources: Elsevier, Research gate, Springer, etc to understand the overall nutritive status of lentils. The proximate composition of lentils is similar when compared with other legumes but the seed contains low concentrations of fat, fiber. Lentils supply a reasonably balanced range of all minerals. Lentils contain a number of anti-nutritive factors and these may be controlled either by processing or possibly by plant breeding programs. Anti-nutritive factors are less important In human diets because of cooking and processing which normally occur prior to eating, Lentils have a potential as a protein concentrate and could be processed to produce many products similar to those produced from soya beans. Lentils should be used for a variety of purposes, mainly towards eliminating malnutrition, on the condition of being well-balanced. Lentils should be incorporated either in snacks or while preparing household, school, or hospital meals, particularly in developing countries.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127239950","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":"Effects of thermal processing on edible seed plant proteins","authors":"Ogori Af","doi":"10.15406/jnhfe.2022.12.00349","DOIUrl":"https://doi.org/10.15406/jnhfe.2022.12.00349","url":null,"abstract":"This chemistry, structure and the effects of processing methods on functionalities and significance of plant proteins was reviewed. Plant seed proteins are known to provide various beneficial activities and are essential source of amino acids; peptides fractions as extended functional units. These extended moieties enhances nutritional and functional properties of food and food systems. The review elaborates on structure of cereal, legume and vegetable plant proteins and their functional outcomes, nutritional properties and challenges associated during processing approach.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"150 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116046407","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 use of nano natural edible coating and films to Prolong Shelf Life of fruit & vegetable","authors":"Hosam El Din Aboul Anean L, Mallasi O","doi":"10.15406/jnhfe.2022.12.00348","DOIUrl":"https://doi.org/10.15406/jnhfe.2022.12.00348","url":null,"abstract":"","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121069746","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":"Risk factors for chronic non-diseases and cardiovascular risk anthropometric indices: is there a correlation?","authors":"Richele Janaina de Araújo Machado, Lorena Almeida Brito, Carla Braga Campelo de Oliveira, Marcos de Souza, Júlio César Chaves Nunes Filho, Marilia Porto Oliveira a Nunes, J. Rêgo","doi":"10.15406/jnhfe.2022.12.00347","DOIUrl":"https://doi.org/10.15406/jnhfe.2022.12.00347","url":null,"abstract":"It aimed to correlate the prevalence of risk factors with the anthropometric indices of risk analysis for CVD in employees of a university center in Fortaleza/CE. It was a cross-sectional, observational, quantitative, descriptive, and analytical study, carried out in a Higher Education Institution. Sociodemographic, food consumption and anthropometric data were collected, in addition to the self-reported presence of any chronic disease, from August 2019 to January 2020. Anthropometric data were classified according to the WHO, characterizing the nutritional status and the presence of risk for CVD. Food frequency was analyzed by food groups, correlated with risk for CVD (eg consumption of soft drinks and sweets, whole milk, red meat with apparent fat and added salt). Data tabulation was performed in Microsoft Excel 2019 and statistical analyzes in SPSS 22.0. All data were collected after approval by the ethics committee and participants signed an informed consent form. Eighty employees were evaluated, 65% women, aged between 20 and 29 years old (50%, 62.5%), brown with 56.70% and with at least complete high school (52.5%). In the BMI, 68.75% were overweight (p= 0.172). Regarding the classification of WC, 62.5% of the population has a moderate to high risk according to their classification, with a difference between genders (p=0.00). In PC, 77.5% are obese and overweight (p=0.639). In WHtR, 75% of women and 60.7% of men had risk values, with no difference between genders (p=0.184). In both sexes, they ingested soda and artificial drinks from 1 to 2 days a week, where 42.9% were men and 30.8% were women (p = 0.654), consuming sweets 1 to 2 days a week, with the percentage of 37,5% (p=0.431). Vegetables and vegetables cooked, 3 to 4 times a week, 45% of the population consumed and 26.25% rarely consumed these raw foods. In red meat with visible fat, it was observed that most of the population consumes (57.5%) and whole milk (70%). Employees also presented as a protective factor for hypertension and dyslipidemia the presence of milk consumption and as a risk, and a higher risk when they had a BMI >25kg/m2. Thus, it could be observed that there is a large consumption of foods with saturated fats such as red meat and sugars such as soft drinks, sweets and artificial drinks that end up contributing to excess weight, cardiovascular risks and it is possible to identify how eating habits and the indicators are related to the development of chronic diseases.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127779066","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 of yoghurt–milk enrichment with whole soy bean flour","authors":"A. Ogori, PI Aondoakaa","doi":"10.15406/jnhfe.2019.09.00333","DOIUrl":"https://doi.org/10.15406/jnhfe.2019.09.00333","url":null,"abstract":"The potential of symbiotic yoghurt enrichment with soybean flour was studied yoghurt control Sample A: 100% Milk powder (Dano) and o% whole soyabean flour ,Sample B: 90% milk powder (Dano) and 10% whole soybean flour, Sample C: 80% milk powder (Dano) and 20% whole soybean flour, Sample D: 70% milk powder (Dano) and 30% whole soybean flour, Sample E: 60% milk powder (Dano) and 40% whole soy bean flour were produced respectively. The proximate composition, physical, chemical properties and sensory evaluation were determined using standard methods. The results on proximate obtained showed increase in values for moisture (77.79-89.34)%, protein (3.06-9.23)%, fat content (1.57-3.97)% and fiber content (0.18-2.45)%.A reversed trend was observed for ash and carbohydrate values. The physiochemical analysis results obtained showed decrease in total solids (22.21-10.66)%, total solid non-fat (201.64-6.70)%, TTA (1.34-0.78)%, viscosity (10.54-0.86) Pa.s and PH with observed increased from (4.5-5.13). The sensory evaluation result showed that there were no significant difference p>0.05 between the control and sample B in appearance but there were significance difference p<0.05 between the control and the enriched sample in terms of aroma, taste, mouthful and overall acceptability. It was observed that substituting 10% whole soybean flour with powdered milk gave the yoghurt the ranked characteristic as the control, whole yoghurt in terms of general acceptability.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health &amp; Food Engineering","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127000493","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":"Bactericidal effects of organic acids as sanitizing agent on iced storage shrimp","authors":"T. Zhao, Ruisheng Zheng, Qufang Wang","doi":"10.15406/jnhfe.2019.09.00330","DOIUrl":"https://doi.org/10.15406/jnhfe.2019.09.00330","url":null,"abstract":"The microbial population and sensory of Penaeus vannamei white shrimp were observed during iced storage period in order to keep fresh and prolong its shelf life through treatments by levulinic acid plus sodium dodecyl sulfate (SDS) and lactic acid. Results indicated that the microbial growths in shrimp meat and shrimp intestine were relatively slow. However, the microbial growths in shrimp shell and shrimp head were rapid during iced storage, especially after the 8th day. At the same time, shrimp’s qualities begun to deteriorate on the surface, from shrimp shell and head to the interior of shrimp meat. Treatments by levulinic acid plus SDS and lactic acid were compared. Results demonstrated that both levulinic acid plus SDS and lactic acid effectively reduced the microbial growth in the shrimp meat, head, and shell (p<0.01). The log reduction is related with sanitization concentration, i. e., there were 0.87, 1.06, 0.73, 0.91 log (CFU/g-1) reductions of shrimp shell and head in treatments of dipping 0.5% levulinic acid plus 0.05% SDS, 1.0% levulinic acid plus 0.1% SDS, 0.5% and 1.0% lactic acid when compared with the control group, respectively. Results revealed that levulinic acid plus SDS and lactic acid can be used as sanitizing agents and their antibacterial effects in the shrimp head and shell were better than that obtained from the shrimp meat (p<0.05). The shrimp treated with levulinic acid and SDS had better color, flavor and texture conditions than the control.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health &amp; Food Engineering","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115250613","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":"Nutritional status of reproductive aged santal ethnic women","authors":"Faroque Md Mohsin ","doi":"10.15406/jnhfe.2019.09.00328","DOIUrl":"https://doi.org/10.15406/jnhfe.2019.09.00328","url":null,"abstract":"Measurement of nutritional status is always vital and thought to be primary step to formulate development strategy. Reproductive aged ethnic women are important group to study because of their distinct features. An observational cross-sectional study was carried out at northern part of Bangladesh to assess nutritional status of reproductive aged Santal women with a sample size 200. Face to face interview was carried out with the semi-structured questionnaire. Convenient sampling technique was used to collect data on the basis of inclusion and exclusion criteria and written consent was taken prior to interview. Nutritional status was determined according to BMI cut off value for Asian population. Descriptive as well as inferential statistics were used to present data. Mean±SD age of respondents was 34.27±8.60. More than half (67%) of the respondents were illiterate and housewife (84%). Mean±SD income of respondents was 5700.71±282.89 per month. Underweight, normal and overweight were 67%, 30% and 3% respectively. Most respondents took rice 2-3times/day. Vegetables and soyabean were taken randomly. Lentil was taken daily. Statistical significant association was found between nutritional status and age group (p<0.05), education (p<0.05), occupation (p<0.05) and monthly income (p≤0.05). Half of the respondents suffered from underweight and most of them income was very low. Income generating capacity should be increased as well effective nutrition education programme must be instituted.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health &amp; Food Engineering","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127114786","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 relationship between normal glucose level of blood and people’s interest for watching cricket","authors":"Arslan Hassan","doi":"10.15406/jnhfe.2019.09.00327","DOIUrl":"https://doi.org/10.15406/jnhfe.2019.09.00327","url":null,"abstract":"The purpose of current study was to correlate the glucose level of blood and people’s interest forwatching cricket. Blood glucose level is the quantity of sugar which is present within the blood of organisms.The body maintain the glucose level in blood for homeostasis. Glucose is present in every cell of body and it is stored in a liver and skeletal muscles. In humans, glucose is very necessary for normal functioning of body and tissues like the brain of humans. There are also different types of fans which are more interested in cricket and can do anything for cricket. We all know that cricket makes us perfect mentally as well physically. So, many parent advices their children to play games. Cricket is very easy game so mostly people play cricket. There is no scientific relation between people’s interest for watching cricket and glucose level of blood.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health &amp; Food Engineering","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114294490","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 rebirth of natural fibers? Analysis of market potential for fique (furcraeaandina) production in santander, colombia","authors":"I. Díaz, I. Fromm","doi":"10.15406/jnhfe.2019.09.00326","DOIUrl":"https://doi.org/10.15406/jnhfe.2019.09.00326","url":null,"abstract":"Natural fibers extracted from the leaves of the fique plant (Furcraeaandina) are currently used by the Colombian market mainly for the manufacture of coffee sacks and crafts. However, the economy associated with the cultivation of fique in the department of Santander is weak and optimal production practices have greatly been abandoned by farmers because of poor market demand in the last two decades. However, new market demand for natural, eco-friendly fibers to replace plastic opens up better opportunities for fique producers. The objective of this study was to provide a macro view of the current fique market in Colombia and its potential in modern markets. The study of production aspects, economic situation and market potential was conducted with 25 producing families where relevant information to characterize the current situation was obtained. Data on production practices, market access and economic situation was collected. The results revealed that fique production can help improve the economic situation of rural families in Santander, but that the production system can be improved and optimized to generate a higher income. Currently, there is a market potential in natural fibers, but more investments need to be made to train farmers in sustainable production practices and compliance with new standards and certifications. Additionally, local artisans need to improve the products they produce with the fiber to meet the new demands in the eco-friendly, natural fiber market. A set of strategies and recommendations for improved market access for small-scale producers and artisans using both modern and traditional techniques was drawn.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health &amp; Food Engineering","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127888673","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":"Comparison of food ingredients of Oysters mushroom cultivation on agricultural waste","authors":"Lida Shahsavani ","doi":"10.15406/jnhfe.2019.09.00324","DOIUrl":"https://doi.org/10.15406/jnhfe.2019.09.00324","url":null,"abstract":"The cultivation of edible mushroom on agricultural and industrial waste can be considered as one of the most effective solutions. The use of waste as a substrate for mushroom not only increases its nutritional value and contributes to food security in the community, but also reduces environmental pollution. In this study, Sweet fruit pleurotus Floridain Florida was cultivated on two types of agricultural waste (rice straw and wheat straw) and then the amount of yield, fat, ash, sodium, potassium, calcium, zinc and iron was evaluated. Statistical studies indicated that cultivation mushroom on the wheat straw was more suitable for fruiting and nutritional value.","PeriodicalId":254980,"journal":{"name":"Journal of Nutritional Health &amp; Food Engineering","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127835447","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}