Journal of Nutritional Health & Food Engineering最新文献

{"title":"Microbial biotechnology review in microbial enzyme production methods, assay techniques and protein separation and purifications","authors":"D. Yimer, Adaba Tilahun","doi":"10.15406/JNHFE.2018.08.00249","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00249","url":null,"abstract":"Enzymes are one of the most important biomolecules which has a wide range of applications in industrial as well as biomedical field. They are important due to their many useful properties. Their development, to a great extent, has been possible due to the availability of microbial sources. Microorganisms are of much attention because they can be produced economically and are amenable to genetic improvement. Microbial enzymes have replaced many plant and animal enzymes [1,2].","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130595062","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":"Effect of heat-moisture treatment on resistant starch functional and thermal properties of mung bean (vigna radiate) starch","authors":"Sreejani Barua, P. Srivastav","doi":"10.15406/JNHFE.2017.07.00248","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00248","url":null,"abstract":"The formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122850587","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":"Functional foods and their benefits: an overview","authors":"Umesh Kumar Sh, Ilya, Ankita Sharma","doi":"10.15406/JNHFE.2017.07.00247","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00247","url":null,"abstract":"means to provide the desired function. In last decades a lot of emphasis is given to designer foods mainly developed to deliver the nutritional and Functional foods and nutraceuticals provide a means to reduce the increasing cost on the health care system by a continuous preventive mechanism. The interest in functional foods has started in early 1990s, becoming one of the fast growing sectors of global food industry. Epidemiological studies and randomized clinical trials carried out in different parts of the world have been demonstrated or at least suggested numerous health effects related to functional food consumption, such as reduction of cancer risk, improvement of heart health, enhancement of immune functions, lowering of menopause symptoms, improvement of gastrointestinal health, anti-inflammatory effects, reduction of blood pressure, antibacterial & antiviral activities, reduction of osteoporosis etc.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131797244","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":"Good mood foods","authors":"Kate Pe, Deshmukh Gp, Datir Rp, K. JayrajRao","doi":"10.15406/JNHFE.2017.07.00246","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00246","url":null,"abstract":"Mood is considered as an emotional state and may be defined as one’s mental status of thinking and behaviour in a healthy, normal individual. Good mood is usually considered a state without an identified cause; people cannot pinpoint exactly why they are in a good mood. Apart from several extraneous factors, foods that we relish and consume have a great impact on it. It is often said that human endeavour is first to fulfil his culinary desires and rest all comes only after that. This probably has led to discovery of hundreds of varieties of foods that we consume today. It is common experience that foods that we like enhance our ‘mood’ and those that we detest spoil the ‘mood’. This actually is the result of nerve reactions elicited by the food compounds and release of chemicals that stimulate the nerve reactions.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129895509","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":"Food Insecurity during the Gestational Period and Factors Associated with Maternal and Child Health","authors":"A. A. Ramalho, Fernanda, A. Martins, R. Koifman","doi":"10.15406/JNHFE.2017.07.00245","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00245","url":null,"abstract":"The main international measure to achieve food security is based on the first United Nations Millennium Development Goals (eradicate hunger and poverty) [2], concurrent with the human right to proper food. It is estimated that one billion people in the world do not have access to sufficient food to meet basic nutritional needs or that they live in a situation of continuous hunger, a situation that indicates a severe food insecurity. [3]. Food security / insecurity can be measured through individual dietary intake, anthropometry, food availability, among others. In international surveys the most used instrument to measure this insecurity is the “Household Food Security Survey Module”.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125349918","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":"Pattern of delivery and early initiation of breastfeeding: an urban slum based cross cut study","authors":"E. Samad, M. Haque, S. Sultana","doi":"10.15406/JNHFE.2017.07.00244","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00244","url":null,"abstract":"Establishment of lactation within hours after birth may have important consequences for the health and development of the newborn [1]. Breastfeeding within an hour of delivery is associated with the establishment of longer and more successful breastfeeding, and of exclusive breastfeeding. The mother also receives positive benefits from breastfeeding within hours of giving birth. Studies have also found association between early cessation of breastfeeding and post-natal depression in mothers [2]. The early initiation of breastfeeding hastens mother-infant interactions, which are an important component in the early development of a strong and healthy relationship between mother and child [3].","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123706698","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":"Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato","authors":"Oumarou Hama Moutaleb, I. Amadou, T. Amza, Min Zhang","doi":"10.15406/JNHFE.2017.07.00243","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00243","url":null,"abstract":"Cowpea (Vigna unguiculata) is popularly grain legume referred to as ‘beans’ in West Africa. It is nutritious and provides protein, vitamins, and minerals. Cowpea grain contains about 25% protein, making it extremely valuable where many people can’t afford proteins from animal sources such as meat and fish [1,2]. Cowpea flour has been used as a nutritious ingredient in fried and baked products, as well as comminuted meat products, such as chicken nuggets and meatballs [3-6]. Sweet potato (Ipomoea batatas L.) is an important sources of calories for the people of the developing nations; is the seventh most important food crop grown in around 111 countries with 80% of the world production came from China, where the roots of sweet potato are used as food or as raw material for starch and noodle manufacture [7,8].","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128149696","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":"Can nigella sativa and pure honey improved chemoradiotherapy effects in advanced pancreatic cancer","authors":"A. Mayadağlı, H. Kiziltan, A. H. Eriş, A. Bayir, M. K. Turkdogan, M. Ismaylova, A. Abbasi, Nazmiye Ozsutcu","doi":"10.15406/JNHFE.2017.07.00242","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00242","url":null,"abstract":"Cancer is the formation of different cells the ability to overgrow. Sometimes its formation becomes easier with some factors. The carcinogens, which is one of the causing factors of cancer, and mutations of some genes that supress cancer formation are known the most important contributing factors for cancer.1,2 The risk of cancer can be diminished an average of 30-40% with an adequate diet and exercise. Approximately 5million people in the world would be protected by appropriate diet from cancer each year.3‒7","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128982151","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":"Development of a concept inventory to investigate student learning gains in life cycle nutrition","authors":"C. McCabe, O. Anderson","doi":"10.15406/jnhfe.2017.07.00241","DOIUrl":"https://doi.org/10.15406/jnhfe.2017.07.00241","url":null,"abstract":"Students being trained as dietitians or public health nutritionists will work with an assortment of populations that differ by demographics such as age, gender, and socioeconomic status. As such, these students must gain a wide scope of knowledge to develop their understanding of the nutritional needs across populations and the life cycle. Accredited nutrition programs offer courses to students that encompass a variety of topics such as nutritional biochemistry, community nutrition, medical nutrition therapy, and nutrition policy, and which integrate and prepare students to deliver informed nutritional care to diverse populations.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122224333","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":"Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration","authors":"F. Masoodi","doi":"10.15406/JNHFE.2017.07.00240","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00240","url":null,"abstract":"Demand for nutritious, healthy and RTE (ready to eat) meat and chicken products with functional values is increasing all over the world. The colour of RTE mutton products is one of the important attributes for consumer preference and its acceptability. Use of synthetic colorants in meat products is responsible for various allergic reactions [1] and therefore consumers prefer naturally derived colorants. Tomatoes which are rich sources of lycopene, may act as suitable candidate to be used as natural colorant in the processed mutton meat products. Besides this tomatoes are a good source of antioxidants and there by becoming one of fast favorite foods. Apart from imparting color to processed meat products, it is supposed to increase their functionality. These value added product can thus prevent various lifestyle diseases including obesity, CVDs, diabetes, atherosclerosis, degeneration of brain, certain kind of cancers and help in improving mental function as humans age [2]. Previous studies reported the use of tomato products and lycopene as antioxidants in meat products, such as tomato powder in frankfurters [3]. Lycopene addition from natural sources to processed meat could lead to product with better taste, enhanced color and with a well health benefits. Lycopene addition to meat products will result in functional food, which will replace use of chemical preservative addition in minced meat products. Utilization of the tomato powder into the processed mutton meat products was supposed to fill the technological, economical and functional gap between the fruit and meat processing industries. The characteristics of mutton meat for processing into value added products are also out-standing. Mutton meat is the healthiest meat, known for human consumption because it is low in calories and cholesterol. Mutton meat is well comparable to other meats in many of the physicochemical, nutritional, functional properties and palatability attributes. Furthermore, its utility in meat processing is on increase because of higher content of lean meat and less fat. The aim of the present work was therefore to develop the functional meat products in order to lessen the various diseases occurring due to consumption of high fat meat products.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"135 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129787368","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}