Journal of Nutritional Health & Food Engineering最新文献

{"title":"Rooster Collagen Extracts from Rooster by-Products","authors":"K. A. Munasinghe, J. Schwarz","doi":"10.15406/JNHFE.2017.07.00239","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00239","url":null,"abstract":"Collagen associated hydrolysates have desirable characteristics for various industrial applications [1,2]. They have been used as important biomaterial in medical applications because of their biodegradability and weak antigenicity [3]. In addition, intracellular and extra-cellular self-assembly of polypeptide chains and the cross-links between adjacent molecules help collagen fibrils to withstand physical stress [4]. Collagen is also effective in decreasing cooking loss of deli products containing chunked chicken meat by increasing protein-protein bindings, and has the potential to improve the quality characteristics of deli rolls by improving their texture [5]. Further, Mittal [6] showed that collagen hydrolysates can be used as binders or extenders in meat emulsions. Moreover, collagen can also be used to make natural casings for sausages and frankfurters [7] and to fill periodontal bony pockets [8]. Collagen is however, deficient in the essential amino acid tryptophan and limited in some essential amino acids such as lysine, threonine and methionine [9].","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129226487","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":"Nutrient composition and digestibility of taro leaf in the diets of chicken and effects on the meat quality","authors":"M. Temesgen, N. Retta, E. Tesfaye","doi":"10.15406/JNHFE.2017.07.00238","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00238","url":null,"abstract":"In Ethiopia, in highly populated areas where it may be complex to continue agronomic activities, subsistence poultry can be the best alternative form of income resources, plays a significant role in family nutrition and above all, smallholder poultry provide a good opportunity to address poverty alleviation.1 However, scarcity of conventional feedstuffs and food insecurity problems by rapidly increasing population growth are the most aggravating factors at present (FAO, 2014). Most of the population in Ethiopia depends on cereals as stable foods which are also required for poultry feeding.2 This means, it is difficult to use cereals for poultry with having human food insecurity burden and replacing expensive cereals and less available agro-industrial by-products by unconventional source of raw materials, which are less exploited by man, is one of the solutions to reduce cost of production and contribute to increased supply of animal protein to rich of poor people’s.3,4 Diets formulated on a least cost basis are vital and essential. It is generally assumed that improvements in alternative feed resources utilization will be associated with increased rate of productivity and product quality.5 However, in Ethiopia this strategy is not practiced because of the less characterization of nonconventional feed sources from rural areas rather dependent on high costs of conventional feed ingredients (maize, soybean and others), many of are utilized primarily in the human food and industrial input application (FAO 2011). This elevates the prices of the products like egg and chicken meat. Thus, high cost of cereals and protein supplements and uncertainty about their sustainable supply pressed the need to search for other potential non-conventional feed sources which are relatively less used for human consumption.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131538493","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":"Socio-Demography Characteristics of Parents of the Adolescent Girls in a Nutrition Education Based Intervention Study in Rural Bangladesh","authors":"A. Razzak, F. M. Juliana, Sabir Hossain, Asaduzzaman, U. Sadia, Fatema-Tuj-Zohra","doi":"10.15406/jnhfe.2017.07.00237","DOIUrl":"https://doi.org/10.15406/jnhfe.2017.07.00237","url":null,"abstract":"Adolescence is age between 10 to 19years old. In this stage rapid physical, psychological and emotional changes occur in the human body system. For proper human development the stage demands balance of diet.1–3 About one-fifth of the world’s populations are adolescent girls and 84% lives in developing countries.4 Bangladesh has an adolescent and youth population of approximately 52million, which is quantifying to one third of the country’s total population. This major percentage, however, will not remain unchanged and it is proposed that by 2050, only ten to twenty percent of Bangladesh’s population will consist of young people.5 What this means for a country like Bangladesh is that it needs to spend in young people and focus on meeting their health and nutritional needs without further delay. Often health and nutritional status of adolescent girls are direct reflection of the cumulative effects of physical growth, the onset of menarche and increase in fat and muscle mass which place extra nutrition requirements on them. Physical growth of adolescent girls related to their dietary behaviour. If this dietary behaviour is compromised with unhealthy diet, adolescent girls are the worst sufferers of the ravages of various forms of malnutrition because of their increased nutritional needs and low social power. Further low literacy levels, lack of awareness about nutrition and health and poverty aggravate this dismal situation. The cycle of poor nutrition perpetuates itself across generations particularly in girls. The influence of socio-economic status (SES) on health and consequently nutritional status is assumed to begin early in life, perhaps even in the prenatal environment, and continue to accumulate throughout life. SES is thus more than financial well-being or educational achievement; it encompasses a lifetime of access to knowledge, resources, and opportunities.6,7 A large and growing body of evidence shows those socio demographic factorsage, race, ethnicity, and language, for example and socioeconomic status, such as income and education, can influence health and nutritional outcomes.8 Ever-increasing evidence suggests that the health and nutritional status of a population is greatly determined by the social and economic circumstances of that population, as well as its access to health care services.9,10","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124467745","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":"Compliance to prenatal iron and folic acid supplement and associated factors among women during pregnancy in south east Ethiopia: a cross-sectional study","authors":"M. Haile, Abera Biratu Jeba, M. Hussen","doi":"10.15406/JNHFE.2017.07.00235","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00235","url":null,"abstract":"Anemia is a global public health problem affecting two billion people worldwide. Globally, 41.8% of pregnant women and 30.2% of non-pregnant women are anaemic [1]. At least half of this anemia burden is assumed to be due to iron deficiency [2]. Many studies documented the adverse effects of maternal anemia, 12.8% and 3.7% of maternal mortality in Asia and Africa respectively is directly attributable to anemia [3]. In Ethiopia, anemia is the severe problem affecting 62.7% of pregnant mothers and 52.3% non-pregnant women [4,5]. During pregnancy anemia have negative consequence both for mother and the infant. For mother, the consequences of anemia include reduced energy and capacity for work poor pregnancy and birth outcomes including premature delivery, low birth weight, and increased prenatal mortality and increased risk of death during delivery and postpartum. It is estimated that as many as 20% of maternal deaths are caused by anemia and that anemia may be an associated cause in as many as 50% of maternal deaths worldwide [6].","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128641018","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 allergy cases: global problem under diagnosed, awareness is required","authors":"Vijayanand B. Warad, V. Warad","doi":"10.15406/JNHFE.2017.07.00234","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00234","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131953261","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":"Predictors of chronic undernutrition (stunting) among under five children in rural east Wollega, oromiya region, west Ethiopia: a community based unmatched case - control study","authors":"Amsalu Taye Wondemagegn, Melese Chego Cheme, Emiru Adeba Gerbi","doi":"10.15406/JNHFE.2017.07.00233","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00233","url":null,"abstract":"Abbreviations: AKs, administrative kebeles; ANC, anti natal care; BF, breast feeding; CF, complementary feeding; CI, confidence interval; DHS, demographic and health survey; EMDHS, Ethiopia mini demographic and health survey; H/A, height-for-age; HAZ, height for age z score; HHs, households; IYCF, infant and young child feeding; OR, odds ratio; AOR, adjusted odds ratio; SD, standard deviation; UNICEF, united nations children’s fund; WHO, world health organization","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"2012 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128225537","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 the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour","authors":"O. Awolu, O. A. Olarewaju, Adenike Oluwatosin Akinade","doi":"10.15406/JNHFE.2017.07.00232","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00232","url":null,"abstract":"Biscuit is a popular bakery product worldwide. Biscuit is widely accepted by all age group due to its longer shelf life, better taste and its position as snacks; it is also considered as a good product for protein fortification and other nutritional improvement.1 Due to competition in the market and increase demand for healthy, natural, and functional products, attempt are been made to improve the nutritive value of cookies and functionality by modifying their nutritive.2 Composite flour are being developed consisting as a substitute to primarily wheat flour in the production of baked products.3,4 Composite flours consisting cereals with legumes, fibre sources and hydrocolloids which can serve as viable alternatives to wheat flour have been researched into.5‒9 Major advantages of these composite flours are their enhanced nutritional (protein, antioxidants, fibre, minerals) in addition to being gluten-free.6,7 In addition, composite flours enhance the utilization of local and underutilized local and inexpensive food raw materials in the production of bakery products. Millets (Penisetum glaucum) are groups of small seeded species of cereal crops or grains, widely grown around the world for food and staples.10 Millet could also be malted and milled into flour or brewed into various drinks and can be as well dehulled and milled into flour. Millet is predominantly starchy and the bran layer of millet is good sources of b-complex vitamins.11 It also serves as a source of antioxidant in our diets.11","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128424210","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":"Dry and Periparturient Cow Adaptation to Optimized Starch Assimilation","authors":"A. Nikkhah","doi":"10.15406/jnhfe.2017.07.00229","DOIUrl":"https://doi.org/10.15406/jnhfe.2017.07.00229","url":null,"abstract":"The objective of this article was to describe how proper adaptation to starch assimilation during dry period and periparturient phase can improve production and health in dairy cows. Starch is a major component in dairy cow rations that requires optimization in both inclusion rate and processing.1–4 Although not always wise, it is a common practice to feed up to 35-40% cereal grains in dairy diets (dry matter basis). This is very risky when highly fermentable grains such as barley and wheat are fed. But, it is not as risky when corn and sorghum are fed because these grains possess harder endosperm (comparing barley and wheat) that is fermented much less rapidly in the rumen.5–8","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116022841","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":"Extremophilic Carbohydrate Active Enzymes (CAZymes)","authors":"B. Lee, Sung-Hoon Park, Kwan‐Hwa Park","doi":"10.15406/JNHFE.2017.07.00230","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00230","url":null,"abstract":"Carbohydrate active enzymes (CAZymes) are a large class of enzymes, which build and breakdown the complex carbohydrates of the cell. On the basis of their amino acid sequences they are classified in families that show conserved catalytic mechanism, structure, and active site residues, but may conflict each other in substrate specificity. The CAZymes provides a continuously updated list of the glycoside hydrolase families, GHs. This group of enzymes is classified based on functional similarity, but today they are classified into 108 GHs on the basis of amino acid sequence similarity. Despite their similarities to enzymes with known functions, their primary functions are still unclear. Based on these criteria, β-galactosidase activities are now divided into four different families: GH1, GH2, GH35 and GH42, among which the better studied GH2 includes β-galactosidase from Escherichia coli, Aspergillus, Bacillus megatherium, and Sulfolobus solfataricus, while those from thermophilic, psychrophilic and halophilic organisms belong to GH42. Lactase is often confused as an alternate name for β-galactosidase, but it is actually simply a subclass (small subunit) of β-galactosidase.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132280964","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":"Effectiveness of Multidisciplinary Intervention in Obese Women with Binge Eating Disorder","authors":"H. G. V. Silva, A. Nascimento, L. C. Pôrto, A. S. Moreira","doi":"10.15406/JNHFE.2017.07.00231","DOIUrl":"https://doi.org/10.15406/JNHFE.2017.07.00231","url":null,"abstract":"Binge eating disorder (BED) is a psychiatric disorder characterized by eating large amounts of food, not followed by inappropriate compensatory behaviors for weight control that characterize other eating disorders. In 2013, it was approved, by the American Psychiatric Association, the inclusion of this disorder in the diagnostic and statistical manual of mental disorders 5th edition (DSM-V) as its own category of eating disorder.1 There is an important relationship between this disorder and obesity, which complexity is linked to psychological and physical implications, such as a low self-esteem, weight and shape concerns, and unhealthy eating behaviors including binge eating.2","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124143889","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}