Journal of Nutritional Health & Food Engineering最新文献

{"title":"An overview on properties and internal characteristics of anaerobic bioreactors of food waste","authors":"M. Shariati","doi":"10.15406/JNHFE.2018.08.00288","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00288","url":null,"abstract":"Since a large amount of food resources comes to waste when are processing in the factories, recently more attention is being targeted to use anaerobicdigestion.1 Currently, huge amount of organic waste is generated including forest, wood industries, human, animal and agricultural crops. Furthermore they saved solar energy in different forms. This saved energy can be harvested by many ways like biochemical conversion, thermochemical conversion etc and may release CH4, H2, CO, CO2 etc. Treatment of food waste is carried out in a single phase anaerobic digestion chamber in which decomposition of waste arises from anaerobic microorganism.2 Anaerobic digestion is an advantageous way of waste treatment in which both recycling energy and control of contamination in consideration. Anaerobic digestion is defined as the decomposition of biomass by active micro flora in absence of oxygen. Till date, several methods biological treatments and the study results related to organic materials were available. Comparison between aerobic and anaerobic processes shows that later is more usable in treatment due to its low-energy consumption and produced final waste. Therefore, anaerobic processing of industrial wastes with toxic compounds and domestic waste has been showing upwards trends. Achieving the ability of environmental protection and anaerobic treatment along with bioreactors have been taken in consider recently.3","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131762331","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":"Acute oral intake of beta-hydroxybutyrate in a pilot study transiently increased its capillary levels in healthy volunteers","authors":"annalouise O'Connor, Jyh‐Lurn Chang, M. Brownlow, N. Contractor","doi":"10.15406/JNHFE.2018.08.00289","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00289","url":null,"abstract":"A ketogenic diet refers to a dietary approach that promotes nutritional ketosis by restricting carbohydrates (usually to less than 50g per day) and increasing the intake of fat with adequate consumption of protein. With a shortage of available glucose, fat from dietary source or stored adipose deposits is metabolized into ketone bodies [acetoacetate, β-hydroxybutyrate (βHB) and acetone] that can be utilized by the cells for energy.1 Systematic reviews and meta-analyses have reported the effectiveness of ketogenic diets in treating intractable epilepsy in adults and children,2,3 preventing an increase in appetite on reduced calorie diets,4 and achieving longterm bodyweight reduction.5 Emerging studies have shown that ketogenic diets may help diabetes management and improve exercise performance.6,7 However, compliance with a ketogenic diet can be difficult, as many have perceived the diet to be rigid or experienced adverse effects such as gastrointestinal disturbances.8,9 It has also been reported anecdotally as well as in the literature10 that, when following ketogenic diets or very-low-calorie diets (VLCD), there is a short lag time in the increase in circulating ketone bodies in conditions of reduced glucose intake, during which individuals report symptoms described as ‘keto flu’, including light headedness, irritability, fatigue and hunger. Hence, there has been increased interest in utilizing additional methods to enhance compliance and to facilitate the induction and maintenance of ketosis.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116122650","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":"Proximate composition of wild and on-farm Tamarindus indica linn fruits in the agro-ecological zones of Uganda","authors":"Jaspher Okello, J. Okullo, G. Eilu, P. Nyeko, J. Obua","doi":"10.15406/JNHFE.2018.08.00287","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00287","url":null,"abstract":"Wild edible plants are known to make important contributions to food baskets and livelihoods in the smallholder and subsistence farming communities of sub-Saharan Africa.1 The legumes, many of which are wild and indigenous plants, are major sources of plant protein, fats and essential amino acids2 and the nutritional values of legumes are of great importance.3 The nutritional values of indigenous fruit bearing tree species show that many are rich in phytochemicals, which include glucosides, essential vitamins and minerals while some are high in fat, protein and crude fibre.4 According to Pereira et al.,5 non-conventional fruits and vegetables can be richer in fibre and compounds with antioxidant functions than conventional foods. Food composition data are extremely important for the development of food composition tables, consumption of balanced nutrients, assessment of the supply and food consumption of a country.6 In addition, verification of the nutritional adequacy of the diets of individuals and populations, evaluation of nutritional status, and development of research regarding the relations between diet and disease, agricultural planning, and food industry introduction.6","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128117510","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":"Using quinoa protein and starch nano particles to produce edible films","authors":"H. Aboul-Anean","doi":"10.15406/JNHFE.2018.08.00286","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00286","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126671141","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":"Extraction and evaluation of oil from water melon (citrullus lanatus) seed","authors":"A. To","doi":"10.15406/jnhfe.2018.08.00285","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00285","url":null,"abstract":"The water melon (Citrullus lanatus) fruit belongs to the family of cucurbitaceae. The plant produces a special type of fruit known by botanists as a berry which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp).1 Water melon fruit has a smooth exterior rind, green, juicy, sweet interior flesh (dark red). The inner rind being white or light green. This fruit contains about 6% sugar and 90% water by weight and a lot of nutrients like carbohydrate, fat, protein, minerals like calcium, iron, magnesium, phosphorus, potassium, and Zinc and Vitamins like vitamin B, C and notably Vitamin A through its concentration of betacarotene.2 It is also packed with some important natural and powerful antioxidants which travel through the body neutralizing free radicals which cause damage to human body Wolford et al.3 Water melon plays an important role in African as it is used to quench thirst when there is shortage of water.4 The seed of water melon (Citrullus lanatus) can be bruised and rubbed up with water to form an emulsion which can be used to cure catarrh infections, in disorder of the bowels, urinary passage and fever. It is also being used as worm expeller.5","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123698445","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":"College student food insecurity and its relationship to fruit and vegetable intake and overweight/obesity at a HBCU","authors":"Linda L Thompson","doi":"10.15406/JNHFE.2018.08.00282","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00282","url":null,"abstract":"The United States Department of Agriculture/Economic Research Service (USDA/ERS), defines food security as the access by all people, at all times, to a safe and adequate diet for an active and healthy life.1,2 Food insecurity has been found to be prevalent among AfricanAmerican communities due to low incomes, low levels of education, high rates of unemployment, and food deserts.1,2 Research has found that an estimated one in five (22.5%) African-American households is food insecure whereas, one in eleven (9%) of White households is deemed food insecure.3–6 An estimated one in four (26%) of AfricanAmerican children is living in a food-insecure household compared to one in eight (13%) white children.3–6","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122818435","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":"Tenebrio molitor L., entomophagy and processing into ready to use therapeutic ingredients: a review","authors":"S. Feng","doi":"10.15406/JNHFE.2018.08.00283","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00283","url":null,"abstract":"Humans have consumed insects for thousands of years. Durst1 made reference to insect consumption before Christian times by Europeans and its consumption has also been described in the Bible. They have been generally consumed in very poor countries2 or reared as feed for reptile, fish and avian pets in developed countries.3 Historically, insects have been eaten in Africa, Asia and Latin America.4 Currently, there are more than 2,000 insect species consumed in 113 countries all over the world.5 The consumption of whole insects and insect-containing foods historically have had low acceptance in countries in the Western world. In view of the increasing world population demands for protein with low environmental impacts, proteins extracted from insects can have diverse applications and might potentially have greater success for acceptance as an ingredient for human foods.4,6","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129754370","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":"Study on supplementation of ‘ogi’ with oyster mushroom flour (Pleurotus ostreatus)","authors":"Ajala As","doi":"10.15406/JNHFE.2018.08.00284","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00284","url":null,"abstract":"Fermented cereal gruel popularly called ‘Ogi’ in Yoruba dialect is a staple food in Nigeria. It is estimated that about 150 million people consume it in West Africa despite its nutritional deficit.1 It is easy to prepare and serves as infant weaning food, breakfast for school pupils and convenient food for the aged adults. ‘Ogi’ can be prepared in various ways such as hot liquid smooth gel called ‘eko’ in ‘Yoruba’ which can be consumed with sugar, honey, and groundnut and bean cake. It can also be boiled into thick paste which when it is cool becomes solid called ‘eko agidi’. This can then be consumed with soup or bean cake (‘moinmoin’ or ‘akara’). Major raw materials for ‘ogi’ preparation are maize, sorghum or millet. The raw materials used determine the colour of ‘ogi’ produced. The production processes involve cleaning, steeping in warm water for 2-5 days to softening the kernels and fermentation process; the fermented maize is wet milled, sieved with muslin cloth and allowed to settle. The process of settling down of ‘ogi’ particles leads to substantive second fermentation process. The longer the ‘ogi’ is left in water, the sourer it becomes, and it can be preserved in this form for more than six months provided the supernatant water of the slurry are changed every three day. Other methods of preservation are by drying and packaged as flour.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126648261","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":"Determination of the proportion of pure beeswax recovered from crude beeswax resources at local honey wine making houses in Ethiopia","authors":"Yeshitela Eshete, Demelash Zelalem, Hana Tadesse, Tigist Lemma, T. Eshetie, Taye Negera","doi":"10.15406/JNHFE.2018.08.00281","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00281","url":null,"abstract":"Beeswax is a natural wax produced by honey bees of the genus Apis. The wax is formed by worker bees which secrete it into “scales” from eight wax-producing mirror glands on the inner sides of the ventral shield or plate of each segments of the body on the abdominal segments. Beeswax is a valuable product that can provide a worthwhile income in addition to honey. One kilogram of beeswax is worth more than one kilogram of honey.1","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114410154","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":"Decontamination methods utilising house hold practices for removing pesticides on field bean for food safety","authors":"S. Srinivasareddy, C. NarendraReddy, S. Vemuri, S. Swarupa","doi":"10.15406/JNHFE.2018.08.00280","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00280","url":null,"abstract":"Field bean belongs to the family Leguminosae, is an important pulse cum vegetable crop in India and is cultivated extensively for its fresh tender pods, leaves and seeds and as cattle feed. In India this is grown mostly in Andhra Pradesh, Karnataka, Tamil Nadu, Kerala and Assam and the fresh and dried seeds constitute major vegetarian source of proteins in the diet and are rich in nutritive value and are rich source of carbohydrates, minerals, vitamins, such as vitamin A, vitamin C, fat and fiber. The protein content of field bean is quite high varying from 20.0 to 28.0 per cent.1 However the primary cause attributed for lower yields of field bean is due to the heavy infestation of an array of pest complex. Govindan2 recorded as many as 55 species of insects and a species of mite feeding on the crop from seedling stage to the harvest of the crop in Karnataka and considered the pod borers as important as they cause 80-100 per cent loss.3 Naik et al.,4 reported Pod borers as key impediments for the low productivity causing a loss of 54 per cent in field beans.).The major yield loss is inflicted by the pod feeders which include both the pod borers and pod bugs. Pesticide use has increased rapidly over the last two decades at the rate of 12 per cent per year and the extensive, irrational use of pesticides resulted in the presence of residues of insecticides on different edible plant parts resulting in various public health problems and ill effects on environment. The increasing amount of pesticide residues in vegetables is a major concern to the consumers as the insecticides leave residues on pods which may persist up to harvest. Effecting export and sometimes rejection of consignments. Hence, great significance has to be given to for safe consumption. As the pods are consumed as vegetable, the pest control should be with pesticides having low residues. Vegetables retain residues of cocktail of chemicals as they are applied at different stages of crop growth and often prior to harvest resulting in health hazards to the customers. Removal of these pesticide residues is of importance before consumption of vegetables, Various studies have shown that processing leads to large reduction of residues in the prepared food, particularly through washing, peeling and cooking operation.5–7 Therefore, it is essential to look for cheap and effective methods which can be implemented easily at home. Thus keeping this requirement in mind, the present studies were taken up to evaluate the effect of different household processing and lab practices to reduce pesticide residues to a safe level for human consumption.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128425938","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}