Nutrition & Food Science International Journal最新文献

Pomegranate’s Ellagitannins: Metabolism and Mechanisms of Health Promoting Properties 石榴鞣花单宁:促进健康的代谢和机制

Nutrition & Food Science International Journal Pub Date : 2019-10-30 DOI: 10.19080/nfsij.2019.09.555766

P. Silacci, M. Tretola

{"title":"Pomegranate’s Ellagitannins: Metabolism and Mechanisms of Health Promoting Properties","authors":"P. Silacci, M. Tretola","doi":"10.19080/nfsij.2019.09.555766","DOIUrl":"https://doi.org/10.19080/nfsij.2019.09.555766","url":null,"abstract":"The health benefits of pomegranate consumption have been known since the antiquity. More recently, the biological activities of pomegranate, including its anti-bacterial, antioxidant, anti-inflammatory and anticarcinogenic properties, have raised great interests in the scientific community and they have been the subject of a large number of scientific studies. Several phenolic compounds are present in various parts of the fruit, of which ellagitannins, hydrolysable tannins considered responsible for most health benefits of pomegranate. Despite all these efforts, the actual effectors remain unidentified and the mechanisms of action only partially elucidated. This is probably due to the complex catabolic pathway of these molecules that takes place in the gastrointestinal tract, involving both microbial and cellular modifications before entering the bloodstream. The diversity of the intestinal microbiota in the human population leads to the production of different metabolites in individuals, contributing to the heterogeneity of the response to dietary pomegranate assumption. This complex situation determines the need for special attention in designing studies on the action of ellagitannins on both cell cultures and animal models.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"592 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132622273","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: 6

Relationship of Diet to Depression 饮食与抑郁症的关系

Nutrition & Food Science International Journal Pub Date : 2019-08-26 DOI: 10.19080/nfsij.2019.09.555761

Shaza Shaaban Zackaria Mohammed

引用次数: 0

Renealmia alpinia (Rottb.) Maas: An Unappreciated Fruit Current and Potential Uses of the Fruit 阿尔卑斯病(腐烂病)马斯:一种未被重视的水果，目前和潜在的用途

Nutrition & Food Science International Journal Pub Date : 2019-07-31 DOI: 10.19080/NFSIJ.2019.09.555755

J. Oscar, L. Lorena, Luna José

引用次数: 0

Encapsulation: strategy for β-carotene Preservation 封装:β-胡萝卜素保存策略

Nutrition & Food Science International Journal Pub Date : 2019-06-27 DOI: 10.19080/NFSIJ.2019.09.555751

D. Otero, Camila Duarte Ferreira-Ribeiro, I. L. Nunes

引用次数: 0

Chronic Bovine Mastitis: A Food Safety Issue and Public Health Hazard 慢性牛乳腺炎:食品安全问题和公共健康危害

Nutrition & Food Science International Journal Pub Date : 2019-05-10 DOI: 10.19080/nfsij.2019.08.555747

M. Garvey

{"title":"Chronic Bovine Mastitis: A Food Safety Issue and Public Health Hazard","authors":"M. Garvey","doi":"10.19080/nfsij.2019.08.555747","DOIUrl":"https://doi.org/10.19080/nfsij.2019.08.555747","url":null,"abstract":"Milk is a nutrient dense liquid containing fats, proteins, carbohydrates and vitamins which provides an ideal matrix for the growth of many pathogenic microbial species. The presence of intramammary infections in bovine species has a significant impact on the dairy industry due to losses in the quantity and quality of milk. Causative agents of disease may gain entry into milk-based food items at any stage of food production and is typically an indicator of poor manufacture practices. Species such as S. aureus, S. uberis, S. agalactiae, E. coli and Pseudomonas have been known to induce sub-clinical or clinical mastitis which may persist chronically. In addition to possessing antimicrobial resistance mechanisms, these species are often adapted to the host immune system with virulence factors enabling them to colonize and thrive within the mammary gland. Therefore, while providing an invaluable food source to countless people globally, dairy produce may also act as a reservoir for disease and morbidity to consumers. The World Health Organization has listed Enterobacteriaceae and Pseudomonas as critically important on its watch list of priority pathogens challenging human safety. As such, the bacteriological safety of milk and dairy food represents a serious health hazard which producers must overcome. The association between food and nutrition impact on human and animal health related quality of life and economics is an important aim of the One Health approach. Efficient farm and milk management programs including optimal treatment of clinical mastitis cases, culling of non-responsive cows, cow teat and machine disinfection and maintenance is essential in controlling mastitis outbreaks within herds.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115364117","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

Wheat Germs and their Protein Quality for Human Nutrition 人类营养用小麦胚芽及其蛋白质品质

Nutrition & Food Science International Journal Pub Date : 2019-05-06 DOI: 10.19080/NFSIJ.2019.08.555746

M. Brestenský

{"title":"Wheat Germs and their Protein Quality for Human Nutrition","authors":"M. Brestenský","doi":"10.19080/NFSIJ.2019.08.555746","DOIUrl":"https://doi.org/10.19080/NFSIJ.2019.08.555746","url":null,"abstract":"The wheat germs are by-product originating from milling industry. But there is a little information about protein quality of wheat germ as nutritional protein source in human nutrition. Therefore, this paper reveals the protein quality of this by-product. Wheat germs are rich in protein content which is about 36.5 %. Wheat germs are characterized by high standardized ileal digestibility of protein and amino acids. A digestible indispensable ileal amino acid score (DIAAS), as the lowest ratio between the content of standardized ileal digestible amino acid in the protein source and amino acid requirements for people, is 82 %. It is limited by leucine. Content of other amino acids, with exception of isoleucine, is in surplus. The DIAAS reference ratio for isoleucine is 0.93 and for the other amino acids is in a range from 1.01 (tryptophan) to 1.28 (threonine). The DIAAS reference ratio for sulfur amino acids is 1.11. In conclusion, wheat germs are a rich source of a high-quality protein, with a high ileal digestible amino acids content. Protein quality based on DIAAS is limited by leucine followed by isoleucine, but other amino acids are in surplus. By an inclusion of wheat germs in nutrition we can obtain new protein source while","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124036449","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

Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir 商用开菲尔再发酵后未发酵罗布斯塔咖啡挥发性成分的变化

Nutrition & Food Science International Journal Pub Date : 2019-04-23 DOI: 10.19080/NFSIJ.2019.08.555745

A. Afriliana, D. Pratiwi, Giyarto, M. Belgis, H. Harada, Mitoma Yushiharu, M. Taizo

{"title":"Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir","authors":"A. Afriliana, D. Pratiwi, Giyarto, M. Belgis, H. Harada, Mitoma Yushiharu, M. Taizo","doi":"10.19080/NFSIJ.2019.08.555745","DOIUrl":"https://doi.org/10.19080/NFSIJ.2019.08.555745","url":null,"abstract":"Robusta coffee usually has a low quality because the formation of flavored precursors is imperfect. The efforts to form a flavored precursor of unfermented Robusta coffee can be done by re-fermenting the coffee using reproduction which is able to help the formation of flavored precursors such as lactic acid bacteria found in kefir. The appropriate temperature condition and time period are needed to be considered in re-fermenting the unfermented Robusta coffee. This study aimed to determine the effect of temperature and time on the volatile compoundâ€™s changes in unfermented Robusta coffee by commercial kefir. This study used two factors, including temperature (27, 37 and 47 â„ƒ) and re-fermentation time (6, 12 and 18 hours). The results showed that duration and temperature of re-fermenting could improve the aroma characteristics and volatile compounds. Re-fermentation of Robusta coffee bean can increase total of volatile compounds at 37 â„ƒ for 18 hours. The increasing volatile compounds of acid, alcohol, aldehyde and acetate groups contributed to give the pleasant aroma as follows acidy, fruity, nutty and caramelly aroma.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129625416","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: 6

Nutrient and Bioactive Analyses of Forests Foods for Policy Making on Food and Nutrition Security in Central Africa 为中非粮食和营养安全政策制定提供的森林食品营养和生物活性分析

Nutrition & Food Science International Journal Pub Date : 2019-03-08 DOI: 10.19080/NFSIJ.2019.08.555737

R. Fungo, J. Tieguhong

引用次数: 1

Sodium for the Prevention of Grass Tetany and Fetal Losses Associated with Nitrate Toxicosis in Herbivores 钠预防草食动物硝酸盐中毒引起的草性手足搐搦症和胎儿损失

Nutrition & Food Science International Journal Pub Date : 2018-12-06 DOI: 10.19080/NFSIJ.2018.08.555728

Swerczek Tw

引用次数: 3

Sensory Evaluation of Ancient whole Grain Gluten- free Buckwheat, Peanut Meal, Beets Flatbreads 古代全谷物无麸质荞麦，花生粉，甜菜面饼的感官评价

Nutrition & Food Science International Journal Pub Date : 2018-10-30 DOI: 10.19080/nfsij.2018.07.555722

T. Kahlon

{"title":"Sensory Evaluation of Ancient whole Grain Gluten- free Buckwheat, Peanut Meal, Beets Flatbreads","authors":"T. Kahlon","doi":"10.19080/nfsij.2018.07.555722","DOIUrl":"https://doi.org/10.19080/nfsij.2018.07.555722","url":null,"abstract":"The sensory evaluation of whole grain, gluten-free, Buckwheat (B), Peanut Meal (P) and Beets (B) flatbreads was conducted. The flatbreads were BPB, BPB-Onions, BPB-Garlic and BPB-Ginger. Buckwheat is an ancient grain, gluten-free and good source of many essential minerals. Peanut Meal was utilized to formulate higher protein flatbreads and to add value to this low value farm byproduct. Fresh beets a vegetable with bile acid binding and health promoting potential was used to increase vegetable consumption. Onions, garlic and ginger contain many healthful phytonutrients. The levels of buckwheat, peanut meal, beets, onions, garlic and ginger were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 55-83ml water per 100g as is ingredients. The ingredients were Buckwheat flour, Peanut Meal and Beets (22-33%) as is basis. Onions, Garlic and Ginger flatbreads contained 33%, 8% and 20% of the respective ingredients. 50g flatbread dough was pressed between parchment paper in Sol Luna tortilla press to about 8-inch circle. They were cooked in flatbread cooker for 2-2.25 minutes at (165-195 ͦC). Seventy-seven in-house volunteers evaluated Color/Appearance, Texture/Mouth feel as well as Acceptance of the four kinds of flatbreads tested to be statistically similar. Odor/Aroma of BPB-Onions was significantly (p ≤ 0.05) higher than BPB flatbreads. Taste/ Flavor of the BPB-Onions and BPB-Garlic was similar and significantly better than BPB-Ginger and BPB flatbreads. For BPB-Ginger flatbreads these values were also significantly higher than BPB. The acceptance of the flatbreads tested was BPB-Onions 79%, BPB-Garlic 78%, BPB 68% and BPB-Ginger 66%. These flat breads used only 3-4 ingredients and could be made in any house kitchen or commercial production. These whole gain, high protein, gluten-free, vegetable, flatbreads offer tasty, nutritious and healthy choice to all and those sensitive to gluten.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129474764","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