Journal of Nutritional Health & Food Engineering最新文献

Biopolymer pullulan (polysaccharide) with potential as a edible coating & film and their application in food additives and drug 生物高分子普鲁兰(多糖)作为一种有潜力的可食用涂层及其在食品添加剂和药品中的应用

Journal of Nutritional Health & Food Engineering Pub Date : 2021-12-14 DOI: 10.15406/jnhfe.2021.11.00346

Hosam El din Aboul anean

引用次数: 1

Food safety – a key to healthy life 食品安全——健康生活的关键

Journal of Nutritional Health & Food Engineering Pub Date : 2019-02-07 DOI: 10.15406/jnhfe.2019.09.00320

Shendurse Am, Sawale Pd

{"title":"Food safety – a key to healthy life","authors":"Shendurse Am, Sawale Pd","doi":"10.15406/jnhfe.2019.09.00320","DOIUrl":"https://doi.org/10.15406/jnhfe.2019.09.00320","url":null,"abstract":"Food safety is related to the presence of all those foodborne hazards, which makes food unsafe to consume and injurious to health, if consumed. Food safety is a basic need but there is a danger that it may be overlooked for process efficiency and economy. Food reaches to consumers via supply chains consisting different types of organizations. A critical issue in improving the level of food safety is an integrated approach of controlling the safety of food during the entire food chain i.e. right through farm to the consumer’s table, but little is known about the characterization of safe food, the nature of food safety hazards, the establishment of acceptable hazard levels, the strategy of food safety improvement and the methods for valuating the improvement. The increasing incidences of foodborne diseases and its resultant social and economic impact on the human population have brought food safety to the forefront of public health concerns. The considerable increase of illness caused by consuming unhygienic food in both developed and developing countries has provided substantial impact on financial costs besides causing health hazards. This has necessitated the need for the development and introduction of new food safety standards and regulations to reach a higher level of food safety.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128878542","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

The ideal nutritional lifestyle: fasting and rewarding diet 理想的营养生活方式:禁食和有益的饮食

Journal of Nutritional Health & Food Engineering Pub Date : 2019-01-22 DOI: 10.15406/JNHFE.2019.09.00319

Dora Dragoni

引用次数: 0

Process standardization for enhancing biofunctionality of dahi 提高大麻油生物功能的工艺标准化

Journal of Nutritional Health & Food Engineering Pub Date : 2019-01-15 DOI: 10.15406/JNHFE.2019.09.00318

S. Sarkar, K. Sarkar, R. Majhi, K. Chatterjee, B. Sikder, A. Sur

引用次数: 2

Review on factors affecting the shelf life of fresh meat 鲜肉货架期影响因素研究进展

Journal of Nutritional Health & Food Engineering Pub Date : 2018-12-28 DOI: 10.15406/jnhfe.2018.08.00317

Yimer Mihretie

{"title":"Review on factors affecting the shelf life of fresh meat","authors":"Yimer Mihretie","doi":"10.15406/jnhfe.2018.08.00317","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00317","url":null,"abstract":"Meat quality has turned into a noteworthy worry for the meat segment of the poultry business the rise and expanded occurrence of turkey and oven bosom meat with pale, delicate and oxidative (PSE) attributes similar to the condition in pork has turned out to be one of the significant issues influencing the poultry business today the unusual pale shading and intemperate exudates that portray this meat is unsuitable to purchasers and antagonistically influences showcase potential moreover, the utilization of this sort of meat in the assembling of additionally handled items oftentimes results in poor preparing yields and quality.1 The meat business is experiencing a continuous however positive change in item separation because of customer and industry requests to actualize these progressions, hereditary upgrades have concentrated fundamentally on choice for development rate, feed transformation proficiency, and level of muscling bringing about gross changes in business meat amid the most recent 50years, the measure of time required achieving market weight, and the amount of feed expected to create a pound of meat, have been lessened by 50% while attending critical enhancements have been proficient in cultivation rehearses, illness counteractive action and nourishment, it has been evaluated that 90% of the phenotypic changes in poultry have originated from hereditary advancement.2","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131869728","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

A review on home yard medicinal plants commonly used in diabetic treatment 糖尿病治疗中常用的家庭庭院药用植物综述

Journal of Nutritional Health & Food Engineering Pub Date : 2018-12-06 DOI: 10.15406/jnhfe.2018.08.00316

Avra Pratim Chowdhury, Nibedita Thakuria, S. Uddin, R. Chakraborty

{"title":"A review on home yard medicinal plants commonly used in diabetic treatment","authors":"Avra Pratim Chowdhury, Nibedita Thakuria, S. Uddin, R. Chakraborty","doi":"10.15406/jnhfe.2018.08.00316","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00316","url":null,"abstract":"Bangladesh created own environmental support for tree plantation due to its monsoon effects. The concern of isolation and identification of phytomedicinal plants based on tropical rain forest area in Bangladesh is subjected on these global effects. For this reason, the research work has been carried out at Chittagong metropolitan and rural based area in Bangladesh. Here the reviewers tried to follow up differentiate implementation of raw herbal products for the treatment of Diabetic patient collected from home yard ground. Inexpensive and easily accessible nature of the traditional medicines made it an integral part of public health services in Bangladesh. Diabetes mellitus is metabolic diseases characterized in group of patterns incorporate with high blood sugar (glucose) levels that result from insufficient insulin secretion.1 Phyto medicines have been highly esteemed source are widely used today indicating that herbs usually inconsideration growing part of modern Bio tech application.2 Home yard herbal plants with active chemical constituents play a vital role in the treatment of Diabetes mellitus type 1 and type 2 maintaining blood sugar level in normal 70 to 100, or less than 140 mg/100ml.3,4 The Ayurvedic village prescribers were compiled along with their specific treatment and authentic suggestion as use this raw medicine discussed in this review.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125189108","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

Changes in qualities of potato and potato-soy snacks during high temperature short time (HTST) air puffing 高温短时间(HTST)空气膨化过程中马铃薯及马铃薯豆制品品质的变化

Journal of Nutritional Health & Food Engineering Pub Date : 2018-11-28 DOI: 10.15406/jnhfe.2018.08.00314

N. A.

引用次数: 1

Physicochemical and sensory qualities of bread fortified with banana, aonla and sapota powders 香蕉、乌拉和皂角粉强化面包的理化和感官品质

Journal of Nutritional Health & Food Engineering Pub Date : 2018-11-28 DOI: 10.15406/JNHFE.2018.08.00315

H. Rajeswari, Jagadeesh Sl, Suresha Gj

{"title":"Physicochemical and sensory qualities of bread fortified with banana, aonla and sapota powders","authors":"H. Rajeswari, Jagadeesh Sl, Suresha Gj","doi":"10.15406/JNHFE.2018.08.00315","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00315","url":null,"abstract":"Fruits are important in human diet owing to their nutritional value. They provide nutritional security in addition to food security. They supplement carbohydrates, proteins, vitamins and minerals which are essentially required for good health. They are also valued for their medicinal importance in improving digestion, reducing chronic diseases etc. As per the standard laid down by the Indian Council of Medical Research, the recommended per capita per day requirement of fruits are 100g. But the actual consumption of fruits accounts for 88g per day per capita.1 The demand for processed food is increasing rapidly with increasing urbanization. Among the processed foods, bakery products command wide popularity. Baked products, especially bread and biscuits form an important part of Indian dietary. These products are rich in starch, fat and energy but depleted of fiber. Various epidemiological studies have shown that diet lacking in fiber may be the cause for various gastrointestinal and cardiovascular diseases.2 Bread occupies an important place in baking industry in the total Indian market for bakery products. It is consumed by majority of population all over the world as a part of daily diet and is equally popular in urban and rural regions. The production of bread in India is 9.58lakh tones and its estimated growth rate is 9.7% per annum. However, to sustain the growth, the industry needs to diversify its products.3 ‘Functional foods’ are the food components that benefit health beyond the basic nutrition. Conventional foods, fortified, enriched or enhanced foods and dietary supplements are some of the examples of functional foods. These substances provide essential nutrients often beyond quantities necessary for normal maintenance, growth, development, and other biologically active components that impart desirable physiological effects.4","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125902681","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

Isolation, characterization and storage of probiotics associated with the fermentation of Bambara groundnut bran 班巴拉花生麸皮发酵相关益生菌的分离、鉴定和贮藏

Journal of Nutritional Health & Food Engineering Pub Date : 2018-11-26 DOI: 10.15406/JNHFE.2018.08.00310

Adeoye Bk, Obayemi Mo, Akinola Sa

{"title":"Isolation, characterization and storage of probiotics associated with the fermentation of Bambara groundnut bran","authors":"Adeoye Bk, Obayemi Mo, Akinola Sa","doi":"10.15406/JNHFE.2018.08.00310","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00310","url":null,"abstract":"Isolation refers to the separation of a strain from a natural, mixed population of living microbes as present in the environment.1 Bacterial isolation, purification and identification are the first steps to bacteriological studies. Isolation is done to obtain pure bacterial cultures. Pure culture is essential in the study of the morphology, physiology, biochemical characteristics, and susceptibility to antimicrobial agents of a particular bacterial strain.1 The formulation of the dietary supplements, functional foods or herbal products into marketed medicinal products is known as “nutraceuticals”; a term which combines “nutrition” and “pharmaceuticals”.2 Among various nutraceuticals of major importance in diseases prevention is probiotics.3 Probiotics are live microorganisms which when administered in adequate amounts confer a beneficial health benefit on the host.4 Probiotics can be delivered commercially either as nutritional supplements, pharmaceuticals or foods. A large number of probiotic products are available in the market in the form of milk, drinking and frozen yoghurts, probiotic cheeses, ice creams, dairy spreads and fermented soya products. Also, special freeze-dried pharmaceutical dietary preparations are available in the form of tablets.5 Together with prebiotics, probiotics are often consumed as functional foods, demonstrated to be effective for the treatment or control of several diseases. Prebiotic substances, such as lactulose, lactitol, xylitol, inulin and certain non-digestive oligosaccharides, selectively stimulate the growth and activity of, for example, bifidobacteria in the colon (Zubillaga and Roberfroid, 2010). Most widely and commercially used probiotic species are Lactobacillus (L. acidophillus, L. casei, L. fermentum, L. gasseri, L. johnsnli, L.lactis, L. paracasei, L. plantarum, L. reuteri, L. rhamnosus, L. salivarius), Bifidobacterium(B. bifidum, B. breve, B. lactis, B. longum), Streptoccocus(S. thermophilus) species, yeasts and molds (Saccharomyces boulardii).","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117171632","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: 5

3D - food printing using extrusion: an insight 使用挤压的3D食品打印:一种见解

Journal of Nutritional Health & Food Engineering Pub Date : 2018-11-23 DOI: 10.15406/JNHFE.2018.08.00308

R. Shukla, M. Dwivedi, N. S. Deora, H. Mishra

引用次数: 0