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Journal of Nutritional Health & Food Engineering最新文献

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Food security problems in various income groups of Kakamega County 卡卡梅加县不同收入群体的粮食安全问题
Journal of Nutritional Health & Food Engineering Pub Date : 2017-09-06 DOI: 10.15406/JNHFE.2017.07.00228
John O Ombogo
{"title":"Food security problems in various income groups of Kakamega County","authors":"John O Ombogo","doi":"10.15406/JNHFE.2017.07.00228","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00228","url":null,"abstract":"Food security, at the individual, household, national, regional and global levels [is achieved] when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. Poverty is the underlying cause of food insecurity, while food insecurity causes malnutrition. Food insecurity is a challenge for Kenya that endorsed the Millennium Development Goals in 2000,7 which include Goal 1 as the eradication of poverty and hunger. This research was carried out to map out foods consumption per capita in households of various income levels. The “minimum dietary energy requirement” for each person as stipulated by the UN Food and Agriculture Organization (FAO) is just below 2,000 kilocalories per day.8 In Kenya, the poverty line is determined by expenditure required to purchase the food basket that yields a minimum 2,250kcal per adult equivalent per day in addition to non food needs.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126419752","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: 4
Application of quality assurance programs in small dairy plants 质量保证程序在小型乳品厂的应用
Journal of Nutritional Health & Food Engineering Pub Date : 2017-08-30 DOI: 10.15406/JNHFE.2017.07.00227
N. Nasr, S. El-Gizawy, Mk Zahra
{"title":"Application of quality assurance programs in small dairy plants","authors":"N. Nasr, S. El-Gizawy, Mk Zahra","doi":"10.15406/JNHFE.2017.07.00227","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00227","url":null,"abstract":"Traditional quality assurance programs and facility inspections have proven to be inadequate in controlling many food-borne illnesses.1 Also, results of the WHO surveillance program2 indicate that the number of causative agents of food-borne diseases continues increase. The best way to achieve disease reduction and food product quality assurance is through implementation of the preventative system of Hazard Analysis Critical Control Points (HACCP) from production to consumption of dairy products.3 HACCP is a system that was developed for assuring pathogen free foods for the space program by the Pillsbury Company, the U.S. Army and the National Aeronautics and Space Administration (NASA) in the 1960s. Food and Drug Administration (FDA) has considered developing regulations of HACCP system for the dairy industry.1,4","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128854587","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
Micronutrients for Natural Carbonated and Noncarbonated Soft Drink 天然碳酸和非碳酸软饮料中的微量营养素
Journal of Nutritional Health & Food Engineering Pub Date : 2017-08-24 DOI: 10.15406/jnhfe.2017.07.00226
A. Saa, Masoud Mrm, Youssif Mrg
{"title":"Micronutrients for Natural Carbonated and Noncarbonated Soft Drink","authors":"A. Saa, Masoud Mrm, Youssif Mrg","doi":"10.15406/jnhfe.2017.07.00226","DOIUrl":"https://doi.org/10.15406/jnhfe.2017.07.00226","url":null,"abstract":"Carbonated Soft Drinks are the beverages with added carbon dioxide that gives an effervescent taste to the beverages. Carbonated soft drinks are further divided into colas and non-colas, as well as diet and regular soft drinks. The cola-flavoured carbonated beverages usually contain added phosphoric acid as acidulant because it can strengthen the acidity. Phosphoric acid has the same characteristics as the cola flavours, which are dry and sometimes balsamic.2,3 Cola soft drinks use cola nut from Cola nitida and Cola acuminata trees of Africa as their flavour agent. Non-cola soft drinks usually use citric acid as acidulant.4","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121299935","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: 3
A Growing Wave of Change in the Food Industry 食品工业不断增长的变革浪潮
Journal of Nutritional Health & Food Engineering Pub Date : 2017-08-10 DOI: 10.15406/jnhfe.2017.07.00225
Felix Amiri
{"title":"A Growing Wave of Change in the Food Industry","authors":"Felix Amiri","doi":"10.15406/jnhfe.2017.07.00225","DOIUrl":"https://doi.org/10.15406/jnhfe.2017.07.00225","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133871113","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
Phytochemical and mineral content of pulp drink and analogue yoghurt from pretreated balanaites aeqyptiaca fruit pulp 预处理巴巴拉果浆饮料和类似酸奶的植物化学和矿物质含量
Journal of Nutritional Health & Food Engineering Pub Date : 2017-08-04 DOI: 10.15406/JNHFE.2017.06.00224
Ogori Af, Orede Vo, Wakawa Ld, M. Oj
{"title":"Phytochemical and mineral content of pulp drink and analogue yoghurt from pretreated balanaites aeqyptiaca fruit pulp","authors":"Ogori Af, Orede Vo, Wakawa Ld, M. Oj","doi":"10.15406/JNHFE.2017.06.00224","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.06.00224","url":null,"abstract":"There have been significant use of plants, for food and as animal protein substitutes, this is arousing interest among consumers, dieticians and nutritionists. Plants are now being used in the preparation of food of high energy value by dietetics: yoghurt, flour for babies, jams, marmalades. It has been reported that dates products have been developed including Ketchup,1 biscuits,2 ice,3 Tamarheep (a mixture of flour of dates and milk),4 flour of dates and yogurt with extract of dates.5 Fresh fermented dairy products such as yoghurt are widely consumed foods in many countries.6 Yogurt is one of the most dairy products sold on the market because of the diversification of its constitution, such as fat yoghurt, probiotic yoghurt, yoghurt mousse, ice cream yoghurt, liquid yoghurt for drinking7 yoghurts are healthy food because of its beneficial live bacteria. However, in competition with pathogenic bacteria in both food and the environment.8 The extract of balanites such as pulp, leaves, juice had been reported to be rich in micro and macro nutrients especially proteins and vitamins.1 Dates are rich in fiber and pectin minerals such as (Ca, P, K, Fe) and other biological active substances like Group B vitamins, essential amino acids and polyphenols.9 The purpose of this research is to Make yoghurt analogue from balanites pulps drink, as a functional food base material that may meets consumers’ expectations in the modern day of infection, diseases and age related issues .These potentials, balanites polyphenols contents has.1,6 This research work seeks to establish the best analogue yogurt and juice products from banalities pulp produce at various pretreatments for children and adult that depends on milk, milk intolerance people as well as ovo-lacto vegetarians. The bioactive, minerals and vitamins contents may help against hidden hunger.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125525373","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: 4
The role of source of protein in regulation of food intake, satiety, body weight and body composition 蛋白质来源在调节食物摄入、饱腹感、体重和身体组成中的作用
Journal of Nutritional Health & Food Engineering Pub Date : 2017-07-27 DOI: 10.15406/JNHFE.2017.06.00223
E. Greco, Andrew Winquist, Thomas Jacob Lee, Shari Collins, Zach Lebovic, Tara Zerbe-Kessinger, Alireza Jahan Mihan
{"title":"The role of source of protein in regulation of food intake, satiety, body weight and body composition","authors":"E. Greco, Andrew Winquist, Thomas Jacob Lee, Shari Collins, Zach Lebovic, Tara Zerbe-Kessinger, Alireza Jahan Mihan","doi":"10.15406/JNHFE.2017.06.00223","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.06.00223","url":null,"abstract":"Submit Manuscript | http://medcraveonline.com Abbreviations: AA: Amino Acid; BAP: Bioactive Peptide; BBB: Blood Brain Barrier; BCAA: Branched Chain Amino Acid; BMI: Body Mass Index; CCK: Cholecystokinin; CHO: Carbohydrate; DPP-IV: Dipeptidyl Peptidase IV; EWH: Egg White Hydrolysate; GI: Gastro-Intestinal Tract; GLP-1: Glucagon like Peptide; GMP: Glycomacropeptide; ICV: Intracerebroventricular; IPP: IsoleucineProline-Proline; kg: kilogram; m: meter; PYY: Peptide YY; VPP: Valine-Proline-Proline","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116169568","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: 22
Consumption of muscle building supplements among young male adolescents 青少年男性增肌补充剂的消费情况
Journal of Nutritional Health & Food Engineering Pub Date : 2017-07-11 DOI: 10.15406/jnhfe.2017.06.00222
Ayesha Iftikhar
{"title":"Consumption of muscle building supplements among young male adolescents","authors":"Ayesha Iftikhar","doi":"10.15406/jnhfe.2017.06.00222","DOIUrl":"https://doi.org/10.15406/jnhfe.2017.06.00222","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133920693","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
Is All Processed Food Harmful 所有加工食品都有害吗
Journal of Nutritional Health & Food Engineering Pub Date : 2017-07-10 DOI: 10.15406/jnhfe.2017.06.00221
Mateen Anwar, Z. Hussain
{"title":"Is All Processed Food Harmful","authors":"Mateen Anwar, Z. Hussain","doi":"10.15406/jnhfe.2017.06.00221","DOIUrl":"https://doi.org/10.15406/jnhfe.2017.06.00221","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134214805","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
Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough 克非兰对弱质小麦面团混合热力学性能的影响
Journal of Nutritional Health & Food Engineering Pub Date : 2017-07-07 DOI: 10.15406/JNHFE.2017.06.00220
M. S. Fard, M. Alami, Aliraza Sadeghi Mahoonak, Mohammad Omidnejad, M. Rahimi
{"title":"Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough","authors":"M. S. Fard, M. Alami, Aliraza Sadeghi Mahoonak, Mohammad Omidnejad, M. Rahimi","doi":"10.15406/JNHFE.2017.06.00220","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.06.00220","url":null,"abstract":"There is an increasing interest in the production of attractive and healthier foods with low fat content or with low levels of additives,1 but the replacements of additives in new functional foods, lowfat products or vegetarian foods have not been successful with consumers.2,3 This, the food industry is always searching for new food components to improve texture and mouth-feel of food; besides, a healthy promoting capacity is also required.4 In addition, the use of natural additive is being encouraged.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133340124","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
Pulsed electric field technology in food preservation: a review 脉冲电场技术在食品保鲜中的应用综述
Journal of Nutritional Health & Food Engineering Pub Date : 2017-06-19 DOI: 10.15406/JNHFE.2017.06.00219
Q. Syed, A. Ishaq, U. Rahman, S. Aslam, R. Shukat
{"title":"Pulsed electric field technology in food preservation: a review","authors":"Q. Syed, A. Ishaq, U. Rahman, S. Aslam, R. Shukat","doi":"10.15406/JNHFE.2017.06.00219","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.06.00219","url":null,"abstract":"Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not commonly practiced by consumers during household processing. Modern food technology deals with the development of conventional processing methods such as high-temperature short time heating or vacuum cooking, as well as several other approaches like high pressure treatment, extrusion, pulsed electric field technology and microwave processing. These modern technologies usually emphasize on food preservation with maximum retention of food quality attributes and nutrients. Therefore the frequently used concept of ‘‘minimal processing’’ is not absolutely apt, since actually the principle ‘‘as little as possible, but as much as necessary’’ is meant [1].","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134313585","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: 52
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