Journal of Nutritional Health & Food Engineering最新文献

{"title":"A review of aflatoxin: occurrence, prevention, and gaps in both food and feed safety","authors":"D. Negash","doi":"10.15406/JNHFE.2018.08.00268","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00268","url":null,"abstract":"Aflatoxins are one of many natural occurring mycotoxins that are found in soils, foods, humans, and animals. Derived from the Aspergillus flavus fungus, the toxigenic strains of aflatoxins are among the most harmful mycotoxins. Aflatoxins are found in the soil as well as in grains, nuts, dairy products, tea, spices and cocoa, as well as animal and fish feeds [1]. Aflatoxins are especially problematic in hot, dry climates (+/30 to 40 degrees latitude) and their prevalence is exacerbated by drought, pests, delayed harvest, insufficient drying and poor post-harvest handling. Exposure to foods contaminated with high levels of aflatoxins can cause immediate death to humans and animals. Chronic high levels lead to a gradual deterioration of health through liver damage and immune suppression. Linkages with child stunting are suspected but not proven. Malaria and HIV/AIDS may also be affected by aflatoxin levels, though to date the evidence is inconclusive.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"254 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114072666","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":"Foods rich in magnesium","authors":"G. Grant","doi":"10.15406/jnhfe.2018.8.00267","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.8.00267","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124107735","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":"The study of nutrition value and physico-chemical properties on cross- linked rye noodles","authors":"L. Shahsavani, F. Hosseinmardi","doi":"10.15406/JNHFE.2018.08.00266","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00266","url":null,"abstract":"The rye is a plant of the family of grasses. Rye is the second most common European cereal in Europe, which is used largely in the north, center, and east of parts of Europe in bread making, but in recent decades its cultivation has declined. Rye generally contains high levels of fiber in the diet, vitamins, minerals and essential amino acids, as well as good sources of magnesium, selenium, manganese, phosphorus and vitamins of group B, including folic acid. In addition, it is a great source of dissolved and insoluble fibers. . Noodles are one of the most important and best foods for the people of the world, especially Asian countries. Today’s busy life has deprived people of healthy eating, today’s mothers and wives have little time to cook traditional foods. On the other hand, eating prepared foods and shopping from fast food restaurants has caused people to have problems with their own health and their families. The transglutaminase enzyme naturally exists in most animal tissues and body fluids. This enzyme only promotes proteins by accelerating the covalent bond between the carboxylic amide group of the lateral chain of the glutamate root and the lysine side chain amino acid group.1 Wu and Cork used the enzyme in the White Noodle Building in 2005,2 and stated that the samples had better rheological properties than the enzyme-free control sample, slightly less desirable color, less solids lost to cooking water. In 2016, Comino et al.3 reported that adding some rye flour to wheat flour could produce more water-absorbing paste that also preserves its novelty from the dough. Survjannametakol et al.4 in 2017 reported that rye flour retains a higher nutrient content than wheat flour because it is difficult to separate bran and juniper from it. Sandberg et al.5 In 2017, reported that the addition of some rye flour to wheat flour could result in a more water-absorbing paste that will keep its final product fresh longer. According to Boxa et al.6 in 2015, the presence of pentosane, especially soluble pentosane in water and protein, has a major impact on the absorption of rye flour in bread. In this research, the use of rye flour to increase the nutritional value of noodle cereal products is performed for the first time in a laboratory system. The purpose of this research is to produce a product with high potential for food and lower calories and better quality.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134231433","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":"Gluten misconceptions and scam","authors":"T. Asiyanbi-H, G. Stanley, A. Hammed","doi":"10.15406/JNHFE.2018.08.00265","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00265","url":null,"abstract":"Gluten is nothing new; it has always been part of wheat-based products. Gluten is formed from flour storage proteins (glutenins and gliadins) when water is added. Recently, gluten comes into spotlight due to increase in the number of celiac patient. Celiac disease is an immune disorder that primarily truncates the villi of the small intestine in the genetically predisposed people due to reaction to α-type gliadins. Global spread of celiac might be due to increasing in population, migration and inter-marriage. Also, increase in celiac cases can be due to increase in gluten concentration in food due to reduction in processing (mostly fermentation) time and addition of extra gluten in recent food production.1","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129409538","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":"Iridescence in cooked venison – an optical phenomenon","authors":"Hj Swatl","doi":"10.15406/JNHFE.2018.08.00264","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00264","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122447945","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":"Malnutrition and school feeding programmes","authors":"C. It, C. Garrine, Ferrão Lj, Fern, Esmond Th","doi":"10.15406/JNHFE.2018.08.00292","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00292","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"161 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123496543","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":"Breakfast consumption habits and prevalence of overweight and obesity among Kuwaiti adolescents","authors":"Maryam A Al Dwairji, N. Al-Qaoud, W. Husain, E. Al-Shami","doi":"10.15406/jnhfe.2018.08.00263","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00263","url":null,"abstract":"Breakfast is widely considered a key component of a healthy dietary lifestyle. However, the habit of skipping breakfast among children and adolescents is common.1,2 It has been demonstrated that daily consumption of breakfast is more frequent among boys (39– 76%) than among girls (36–71%).2 Regular breakfast consumption is generally associated with high dietary quality and nutrient profiles in children.3 A systematic review has shown that breakfast consumption is generally associated with positive effects on cognitive performance.4 In addition, a recent review has demonstrated the positive effects of breakfast consumption on cardiovascular health and weight management.5 Observational evidence has shown that children and adolescents who eat breakfast have a reduced risk of becoming overweight and obese, compared to breakfast skippers.6 However, some studies have found no such associations.7 Globally, obesity has more than doubled since 1980.8 The growing prevalence of overweight and obesity has been described as a pandemic in developing countries. 9,10 In 2015, the KNNS reported that overweight and obesity is on the rise among all age groups, with a prevalence of 57% at age 11 to < 13, 52.4% at age 13 to < 15, 51.6% at age 15 to < 17, and 47.9% at age 17 and above.11","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124103505","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":"Assessment of knowledge, attitude and practices of food handlers in nekemte referral hospital, Wollega, Ethiopia","authors":"T. Gemeda, T. T. Asayehu, M. Abdisa, Habtamu Fekadu","doi":"10.15406/jnhfe.2018.08.00262","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00262","url":null,"abstract":"Due to the changes in food production, handling and preparation techniques as well as eating habits, the fact remains that food is the source for microorganisms that can cause illness. The US Centers for Disease Control and Prevention USDHHS-CDC 1 revealed that the outbreaks of food borne diseases which resulted from foods of animal origin had caused approximately 76 million illness, 325,000 hospitalizations and 5000 deaths each year.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130843232","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":"Milk Allergy & Role of Dietitian in its Management","authors":"Z. Hussain","doi":"10.15406/jnhfe.2018.08.00261","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00261","url":null,"abstract":"Lactose is one of the disaccharides contained within the brush border of small intestine epithelial cells. In the human, lactase activity is detectable in the fetal gut as early as 8 weeks’ gestation. Persons who have a deficiency of the intestinal enzyme lactase have a decreased ability to digest lactose and experience symptoms of abdominal cramping and etc. Others may not lack intestinal lactase activity, lactose is absorbed and marked lactosuria together with aminoaciduria, proteinuria and renal tubular acidosis is found.1 Infants may develop severe diarrhea, vomiting and acidosis within the first few days of life and is a life threatening situation. It should be noted that even a small amount of lactose can precipitate the symptoms, but it is a transient disorder from which the child recovers between 12 and 18 months of age.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121862937","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":"Current detection and quantification method for gluten to support the gluten-free claim: an insight about elisa method","authors":"N. S. Deora","doi":"10.15406/JNHFE.2018.08.00259","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00259","url":null,"abstract":"Celiac disease (CD) is an enteropathy mediated by immunological mechanisms triggered by the interaction of gluten with the intestinal mucosa in affected individuals [1]. The consequences of this condition are the intestinal extensions leading to malabsorption and malnutrition [2]. The only currently effective health strategy for affected consumers is to avoid glutencontaining products, and such the food must be labelled clearly. However, despite unanimously accepted Codex definitions by all member jurisdictions, the national implementation of equivalent laws displays significant variations. With reference to CD and in support of the gluten-free statement, regulatory enforcement, as well as manufacturers’ quality controls are typically centered and rely on analytical results. The market for the gluten free is expanding and needs to develop and further improve the detection methods for gluten is of paramount importance. Currently, commercially available antibody-based assays are designed to detect gluten to verify and support gluten-free claims in the context of CD. However, these assays are not developed for the purpose of detecting gluten-containing cereals in the context of food allergies. The other wheat allergens which are water soluble like globulins and albumins are also targeted by commercial ELISA kits. Secondly, there are no thresholds established for food allergens, and the lower limit of Quantification (LOQs) of commercial assays for gluten may not be suitable for testing of allergen. Additionally, there is a gap between gluten free definition and food allergen labeling regulation. For example, gluten-free definitions state the reporting unit as mg gluten/kg product, which is used by the kits. However, food allergen labeling regulations mandate the common name of the cereal to be labeled. Commercial assays report only gluten with no conversion factor from gluten to cereal available [3]. Moreover, because currently available kits indistinguishably detect gluten from wheat, rye, and barley, it is not possible to identify the source of cereal. However, it is to be noted that not all food allergen regulations mandate the labeling of gluten-containing cereals as is the case in Europe and Australia. The United States requires only wheat, and Canada requires wheat and triticale. Japan does, not have gluten-free regulations, but requiring the labeling of the presence of wheat and buckwheat as allergens on the food label. In Japan, they use commercial kits to determine and quantify the presence of soluble wheat protein. It is reasonable to state that, Japanese kits are used to determine the presence of wheat in the context of food allergies in accordance with local regulation food allergies.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131704429","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}