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Satavar and safed musli-ingredients for herbal food: an appraisal 萨塔瓦和安全的纤维成分用于草药食品:评价
Journal of Nutritional Health & Food Engineering Pub Date : 2018-05-29 DOI: 10.15406/jnhfe.2018.08.00279
R. Goyal, Pk Singh, S. Goyal
{"title":"Satavar and safed musli-ingredients for herbal food: an appraisal","authors":"R. Goyal, Pk Singh, S. Goyal","doi":"10.15406/jnhfe.2018.08.00279","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00279","url":null,"abstract":"Medicinal plants are rich in secondary metabolites and are potential sources of drugs. These secondary metabolites include alkaloids, glycosides, coumarins, flavonoids, steroids, etc. Generally the whole plant, roots, stem, bark, leaves, flowers, fruits, gums and oleoresins, etc. are used.1 A large number of people in developing countries have traditionally depended on products derived from plants, especially from forests, for curing human and livestock ailments. Additionally, several aromatic plants are popular for domestic and commercial uses. Collectively they are called medicinal and aromatic plants (MAPs). About 12.5 % of the 4,22,000 plant species documented worldwide are reported to have medicinal values. With dwindling supplies from natural sources and increasing global demand, the medicinal and aromatic plants will need to be cultivated to ensure their regular supply for processing and value added products.2 Recently, the development of food products by supplements with herbal ingredients is important from nutritional and theraptic point of view. Now a day demand of herbal food products is increasing day by day. The production of such type of food product is more economical and profitable in the interest of health.3","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130595442","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 antioxidant effect of Brazil nut (Bertholletia excelsa) is influenced by a genetic superoxide-hydrogen peroxide imbalance in healthy humans 巴西坚果(Bertholletia excelsa)的抗氧化作用受到健康人类遗传超氧化物-过氧化氢失衡的影响
Journal of Nutritional Health & Food Engineering Pub Date : 2018-05-21 DOI: 10.15406/jnhfe.2018.08.00278
I. B. M. Cruz, Jéssica de Rosso Motta, Adriano Flesch Lenz, T. Flores, Fern, A. Barbisan, V. Azzolin, Maiquidieli Dal Berto, A. Machado, E. Ribeiro, E. Ribeiro
{"title":"The antioxidant effect of Brazil nut (Bertholletia excelsa) is influenced by a genetic superoxide-hydrogen peroxide imbalance in healthy humans","authors":"I. B. M. Cruz, Jéssica de Rosso Motta, Adriano Flesch Lenz, T. Flores, Fern, A. Barbisan, V. Azzolin, Maiquidieli Dal Berto, A. Machado, E. Ribeiro, E. Ribeiro","doi":"10.15406/jnhfe.2018.08.00278","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00278","url":null,"abstract":"Abbreviations: BN, Brazil nut; ROS, reactive oxygen species; Se, selenium; GPX, glutathione peroxidase; SNP, single nucleotide polymorphism; SOD, superoxide dismutase; V, valine; A, alanine; HP, hydrogen peroxide; HR, hydroxyl radical; PBMCs, peripheral-blood mononuclear cells; RFLP, restriction fragment length polymorphism; BMI, body mass index; CRP, C-reactive protein; TACO, table of food composition; DCFDA; dichlorofluoresceindiacetate; DCF, dichlorofluorescein; TBARS, thiobarbituric acid reactive substances; NO, nitric oxide","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121650913","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
Encapsulation of food active ingredients in liposomes 食品活性成分在脂质体中的包封
Journal of Nutritional Health & Food Engineering Pub Date : 2018-05-11 DOI: 10.15406/jnhfe.2018.08.00276
P. Eduardo, V. Fern, O. Emmanuel
{"title":"Encapsulation of food active ingredients in liposomes","authors":"P. Eduardo, V. Fern, O. Emmanuel","doi":"10.15406/jnhfe.2018.08.00276","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00276","url":null,"abstract":"Liposomes are colloidal aggregates formed by one or more closed bilayers, which include in their interior a small fraction of the aqueous medium.1 They form spontaneously when the lipid molecules (mostly phospholipids) generate the membrane that encloses an active agent, and are dispersed in the aqueous medium giving rise to suspensions of vesicles with diameters that can have a size from nanometers to microns (Figure 1).2 Liposomes have particular characteristics and have been studied in many fields as medical, environmental and food, some studies are based in models of cell membranes helping to elucidate the physical and chemical behavior, organization of cell compartments and the structures of cell transport.3","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126242271","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
Sensory analysis of heated sodium alginate film flavored with chicken stock 鸡汤味海藻酸钠热膜的感官分析
Journal of Nutritional Health & Food Engineering Pub Date : 2018-05-11 DOI: 10.15406/JNHFE.2018.08.00277
N. Delorenzi, Pablo A Bustia, E. Llopart, G. D. Báez, R. Verdini
{"title":"Sensory analysis of heated sodium alginate film flavored with chicken stock","authors":"N. Delorenzi, Pablo A Bustia, E. Llopart, G. D. Báez, R. Verdini","doi":"10.15406/JNHFE.2018.08.00277","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00277","url":null,"abstract":"objectives, an alternative for roasted chicken skin was proposed in the research carried out by Báez et al.5 In this work, a heat treated calcium alginate dry film prepared with chicken stock was developed. This film presented similar characteristics to roasted chicken skin when it was heated. Heat treatment of the dry film for 15 min at 130°C produced the development of an opaque maroon color and an increased in their brittleness. This information can be used by product developers, culinary scientists and professional chefs in designing food products in which these kinds of films are employed to wrap or cover the top of chicken meat pieces that are then subjected to cooking. These studies suggest a potential use of heat treated-chicken stock films as a substitute of roasted chicken skin since the crisp texture and optical properties were alike. This is the basis for the preparation of healthier alternatives to the traditional roasted skin through reduction unhealthy components, such as fat (including cholesterol) and carcinogenic compounds, without loss of overall flavor intensity.5 However, sensory studies are needed before the product can be recommended.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125996489","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
Does really snacking positively reduce abdominal obesity 吃零食真的能减少腹部肥胖吗
Journal of Nutritional Health & Food Engineering Pub Date : 2018-05-07 DOI: 10.15406/JNHFE.2018.08.00275
Sara Rami El Zeitounie
{"title":"Does really snacking positively reduce abdominal obesity","authors":"Sara Rami El Zeitounie","doi":"10.15406/JNHFE.2018.08.00275","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00275","url":null,"abstract":"Many former diet programs focused mainly on “three main meals” a day which made snacks of less importance compared to the main meals and led people believe that reducing food intake would aid in weight loss and started inventing strict diet programs that are actually not reaching the needed calories/day. This may cause many side effects including headaches, nausea, anemia as well as other life threating conditions.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"17 17","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114100065","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
Milk protein based edible films and coatings–preparation, properties and food applications 乳蛋白基可食用薄膜和涂层。制备、性能和食品应用
Journal of Nutritional Health & Food Engineering Pub Date : 2018-04-30 DOI: 10.15406/JNHFE.2018.08.00273
Shendurse Am, G. Gopikrishna, Patel Ac, Yamuna Aj
{"title":"Milk protein based edible films and coatings–preparation, properties and food applications","authors":"Shendurse Am, G. Gopikrishna, Patel Ac, Yamuna Aj","doi":"10.15406/JNHFE.2018.08.00273","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00273","url":null,"abstract":"Abbreviations: CN, casein; WPI, whey protein isolate; LG, lactoglobulin; BSA, bovine serum albumin; Ig, immunoglobulin; PP, proteose peptone; TMP, total milk proteins; NFDM, non-fat dry milk; UF-TMP, ultra-filtered-total milk proteins; WVP, water vapor permeability; UF, ultrafiltration; WPC, whey protein concentrate; TEG, triethylene glycol; PG, propylene glycol; WPI, whey protein isolate; HPMC, hydroxyl-propyl-methyl-cellulose; WPFs, whey protein isolate based edible films; NAE, natural antioxidant extracts; SA, salvia officinalis; RH, relative humidity; PABA, p-aminobenzoic acid; SA, sorbic acid; LPOS, lactoperoxidase system; CEO, cinnamon essential oil; PRO, propionic acid; LA, lactic acid; COS, chitooligosaccharides; NA, natamycin; WPEF, whey protein edible films; CI, cinnamon; CU, cumin; TH, thyme; CC, calcium caseinate; GC, gluconal cal","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133564601","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: 42
The raw truth that’s fit to print 适合发表的原始真相
Journal of Nutritional Health & Food Engineering Pub Date : 2018-04-19 DOI: 10.15406/JNHFE.2018.08.00272
Robbie Raugh
{"title":"The raw truth that’s fit to print","authors":"Robbie Raugh","doi":"10.15406/JNHFE.2018.08.00272","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00272","url":null,"abstract":"You may know as an RN and Board Certified Integrative Nutritionist, I don’t really agree with a lot of the FDA guidelines. Why was aspartame and artificial sweeteners, food dyes, and foodlike ingredients approved, but stevia was an issue? Why do we allow GMO’s and why aren’t we informed which foods have them? Why were we told we needed dairy for calcium or that tums was good for our gut? Why was our government subsidized (paid) by certain industries to tell us some foods were healthy for our bodies when clearly they were not? I am so grateful to have the opportunity to teach the Real Raw Truth, and help people change their bodies, change their health and change their life!","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132164019","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
Spirulina: a new hope for silicosis 螺旋藻:矽肺的新希望
Journal of Nutritional Health & Food Engineering Pub Date : 2018-04-09 DOI: 10.15406/jnhfe.2018.08.00271
Jaspreet Singh, Laxmi Parwani
{"title":"Spirulina: a new hope for silicosis","authors":"Jaspreet Singh, Laxmi Parwani","doi":"10.15406/jnhfe.2018.08.00271","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00271","url":null,"abstract":"Spirulina, blue green algae can be found the best way to fight durably and effectively against silicosis. Spirulina is well known for its extraordinary nutritional and therapeutic values. It is nature’s richest and most complete source of nutrition. Its easy local production with affordable technologies and cost-effectiveness make it valuable for its economic production and easy availability. Spirulina possesses very high amount of antioxidant activities which is due to majorly presence of high amount of phenolic and flavonoids contents in it. A single report by Zongxing et al.,2 supported effectiveness of Spirulina in induced silicosis rat models. Authors reported elevated level of super oxide dismutase and glutathione in silicosis rats those were fed with Spirulina. The organism has reported anti-inflammatory and analgesic activities. Thus more studies should be conducted on exploration of Spirulina and its various extract for the cure of silicosis. The organism has extraordinary nutritional and therapeutic values, it is safe for human consumption and can be easily cultivated with minimal nutrition requirement and still unexplored for the cure of silicosis. Further detailed and systematic studies in the above mentioned related fields can open hidden treasures of nature in near future.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134448353","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
Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities 干燥温度和干燥速度对发酵玉米籽粒干燥动力学和品质特性影响的研究
Journal of Nutritional Health & Food Engineering Pub Date : 2018-04-05 DOI: 10.15406/JNHFE.2018.08.00270
A. Ajala
{"title":"Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities","authors":"A. Ajala","doi":"10.15406/JNHFE.2018.08.00270","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00270","url":null,"abstract":"Abbreviations: Deff, moisture diffusivity (m2/s); L, half of the thickness of the sample (m);M0, initial moisture content of the sample (g water/g solid); Mi, instantaneous moisture content of the sample (g water/g solid); Me, equilibrium moisture content of the sample (g water/g solid); MBE, mean bias error; MR, moisture ratio; MRexp, experimental moisture ratio; MRpre, predicted moisture ratio; n, Drying constant in the model; N, number of observation; RMSE, root mean square error; R2, coefficient of determination; t, drying time (hr); χ2, reduced chi square; z, number of constant in the models","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124532961","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
The efficacy of sweet orange (Citrus sinensis (l). osbeck) peels in the preservation of plain cake at ambient temperature 甜橙(Citrus sinensis (l). osbeck)皮在常温下保鲜普通蛋糕的效果
Journal of Nutritional Health & Food Engineering Pub Date : 2018-03-30 DOI: 10.15406/JNHFE.2018.08.00269
Ibejekwe An, Nyam Ma
{"title":"The efficacy of sweet orange (Citrus sinensis (l). osbeck) peels in the preservation of plain cake at ambient temperature","authors":"Ibejekwe An, Nyam Ma","doi":"10.15406/JNHFE.2018.08.00269","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00269","url":null,"abstract":"Bakery products are valuable source of nutrients in our diet providing us with calories and protein requirement. Cake is a good example of bakery products made from cereals.1 Cake is a cherished food source for people throughout the whole world. Cakes are baked with, flour, sugar, fat, eggs, preservatives and its composition makes it rich food source. Cakes are used for special occasions such as wedding, birthdays, parties and special events. Despite these aesthetic properties of cakes, they are still subjected to spoilage problems; these include physical, chemical and microbiological spoilage. Properly handled cakes generally lack sufficient amounts of moisture to slow growth of any microorganism, except moulds. As normal cooking temperature destroy most fungal spores.1","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114445251","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
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