Journal of Food and Nutritional Disorders最新文献_第3页

Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato 发酵乳酸菌液与卤水液对油炸马铃薯生产过程中丙烯酰胺还原的比较研究

Journal of Food and Nutritional Disorders Pub Date : 2019-05-23 DOI: 10.4172/2324-9323.1000256

Jale Çatak, Halime Uğur, E. Okur, Gülser Reyyan, S. Erdoğan, Serra Orak, Z. Sağlık

{"title":"Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato","authors":"Jale Çatak, Halime Uğur, E. Okur, Gülser Reyyan, S. Erdoğan, Serra Orak, Z. Sağlık","doi":"10.4172/2324-9323.1000256","DOIUrl":"https://doi.org/10.4172/2324-9323.1000256","url":null,"abstract":"Recently, acrylamide has become one of the most important and most serious global problems, so it has been classified as a potential carcinogen and known to be a neurotoxic, occurs in heated starchy foods such as potato products (French fries and potato crisps). The present research addressed this issue by determining levels of the acrylamide precursors (asparagine and reducing sugars) and levels of the acrylamide in French fries made from two cultivars of potatoes (Cara and Banba) after immersion in fermented lactic acid bacteria solution (60 and 90 min) or brine solution (5 days) comparing to the control samples after frying process. The results indicated that the brine solution treatment appeared better sensorial properties with the panelists than the other treatments in both varieties, whereas Cara 90 and Banba 90 appeared better color and texture than the other samples using a Hunter colorimeter and a Brookfield texture analyzer. Also Cara 90 and Banba 90 treatments showed the lowest values of asparagine (2.50 and 9.08 mg/100 g), glucose (34.00 and 34.12 mg/100 g), sucrose (60.08 and 21.09 mg/100 g) and intermediate values of fructose (6.47 and 4.71 mg/100 g). With keeping in mind that asparagine and glucose values in the Cara cultivar were lower than the Banba cultivar and the opposite was found in fructose and sucrose values. And finally it was noticed that the acrylamide formation was the lowest in Cara 90 and Banba 90 (104 and 152 µg/kg) treatments, whereas the highest values of the acrylamide were for the control samples of Banba and Cara (823 and 692 µg/kg) and it was found that the Cara variety was better than in most of determined parameters than the Banba variety.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129175103","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

Proteolysis of Reduced-Salt Cheddar Cheese as Affected by Casein to Fat Ratio, Rennet, and pH at Drainage 酪蛋白与脂肪比、凝乳酶和排水pH对还原盐切达干酪蛋白水解的影响

Journal of Food and Nutritional Disorders Pub Date : 2019-05-23 DOI: 10.4172/2324-9323.1000259

A. Sheibani, M. Ayyash, T. Vasiljevic, V. Mishra

{"title":"Proteolysis of Reduced-Salt Cheddar Cheese as Affected by Casein to Fat Ratio, Rennet, and pH at Drainage","authors":"A. Sheibani, M. Ayyash, T. Vasiljevic, V. Mishra","doi":"10.4172/2324-9323.1000259","DOIUrl":"https://doi.org/10.4172/2324-9323.1000259","url":null,"abstract":"Effects of change in pH at drainage (6.2, 5.9, and 5.6), rennet concentration (0.1 and 0.3 mL rennet/L of milk) and casein to fat ratio (0.6, 0.7, and 0.8) on proteolytic characteristics of salt-reduced Cheddar cheese were investigated. Chemical composition, lactic acid bacteria and proteolysis were measured. At the same drainage pH, cheeses with C/F ratio 0.6 had significantly higher moisture and ash content compared other ratios. The pH decreased significantly from day 0 (right after pressing) to 120 day and then remained constant. Total LAB growth in cheeses made with 0.3 ml rennet /L was higher at the same C/F ratio and pH at drainage of 6.2. Total plate count at day 180 was significantly higher compared with day 0 (right after pressing). At the same drainage pH, C/F ratio and storage time, water soluble nitrogen contents in cheeses made with 0.3 ml/L rennet were higher compared with 0.1 ml/L. Total free amino acids and trichloroacetic acid-soluble nitrogen contents increased significantly during storage. More hydrophobic peaks appeared as the rennet concentration was increased from 0.1 to 0.3 ml/L. Extra-hydrophobic peptides % in cheese at day 0 and pH at drainage of 5.6, were higher compared to cheese where pH at drainage was 6.2. Increase in C/F ratio and rennet concentration, especially at low pH, showed similar proteolysis as cheese containing 2.5-3% salt.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126541969","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

Antimicrobial Activity of Bifidobacterium breve against Aspergillus flavus and its Control in Fresh Fermented Sausage 鲜发酵香肠中短双歧杆菌对黄曲霉的抑菌活性及其防治

Journal of Food and Nutritional Disorders Pub Date : 2019-02-06 DOI: 10.4172/2324-9323.1000255

Eldeep Gss, M. Sm

引用次数: 0

Development of Nutraceutical Rich Tender Coconut Water Mixed Fruit Juices Jelly and Its Physico-Chemical Characteristics 富含营养成分的嫩椰子水混合果汁果冻的研制及其理化特性研究

Journal of Food and Nutritional Disorders Pub Date : 2019-02-06 DOI: 10.4172/2324-9323.1000257

B. Kavitha, D. Sugasini, Poorna C. R. Yalagala, P. Kumar

{"title":"Development of Nutraceutical Rich Tender Coconut Water Mixed Fruit Juices Jelly and Its Physico-Chemical Characteristics","authors":"B. Kavitha, D. Sugasini, Poorna C. R. Yalagala, P. Kumar","doi":"10.4172/2324-9323.1000257","DOIUrl":"https://doi.org/10.4172/2324-9323.1000257","url":null,"abstract":"AbstractObjective: To prepare nutraceutical rich tender coconut water mixed juice fruit jelly blended with guava juice, aonla and pomegranate juice in varying proportions maintaining a constant level of total soluble solids (TSS) and acidity in the final product.Methods: Among the above blends, the tender coconut water mixed fruit jelly exhibited good organoleptic characteristics with high sensory score. The shelf stability of the jelly samples was evaluated at 4°C for the period of 90 days.Results: The physicochemical properties of the tender coconut water mixed juice fruit jelly, such as TSS, reducing sugar and acidity significantly increased during storage at 4° C. Total sugars, vitamin C, pH and total phenols, decreased significantly during storage at refrigeration 4°C. The tender coconut water mixed juice fruit jelly remained acceptable up to 90 days of storage under 4°C temperature, when stored in plastic PET bottles. The microbial load of stored jelly under above conditions was found to be within the acceptable limits. Moreover, the total antioxidant activity was significantly increased with tender coconut water mixed fruit jellies as compared to control.Conclusion: The tender coconut water mixed juice fruit jelly blended with guava juice, aonla and pomegranate juice contains good amount of nutraceuticals and retained self-life up to 90 days","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129287099","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

Diet and Exercise 饮食与运动

Journal of Food and Nutritional Disorders Pub Date : 2018-09-27 DOI: 10.4172/2324-9323.1000254

Foreman Js

引用次数: 0

Effects of Sorghum Pasta Production Techniques on Health and on Protection of Nutritional Values 高粱面食生产工艺对健康及营养价值保护的影响

Journal of Food and Nutritional Disorders Pub Date : 2018-09-27 DOI: 10.4172/2324-9323.1000251

M. Caramma

引用次数: 0

Dietary Prevention of Colorectal Cancer 饮食预防大肠癌

Journal of Food and Nutritional Disorders Pub Date : 2018-09-27 DOI: 10.4172/2324-9323.1000252

A. Scott

引用次数: 0

Factors Influencing the Exclusion of Food during Pregnancy in Uttarakhand 影响北阿坎德邦怀孕期间不吃食物的因素

Journal of Food and Nutritional Disorders Pub Date : 2018-09-27 DOI: 10.4172/2324-9323.1000253

Joshi Alpana, K. Kalpana

{"title":"Factors Influencing the Exclusion of Food during Pregnancy in Uttarakhand","authors":"Joshi Alpana, K. Kalpana","doi":"10.4172/2324-9323.1000253","DOIUrl":"https://doi.org/10.4172/2324-9323.1000253","url":null,"abstract":"There are multiple reasons for assuring adequate micro nutrient status pre pregnancy and throughout lactation to achieve optimal infant and young child outcomes and maternal health. Multiple micronutrient containing supplements are widely available and after initial survey for adequacy, women should be encouraged to take supplements when their needs are not met by food-based or fortification approaches. Figures, showing distribution of pregnant women according to the education, economic status, locality, food habits and percentage of women who excluding food and further distribution according to the education, socioeconomic status, and locality revealed that a major proportion (87%) of women were excluding some or the other food during pregnancy, out of these 78% were from lower socioeconomic status and also had low level of education. It is concluded from the study that Uttarakhand women who exclude food constitute the major proportions i.e. 87%, and further distribution according to the education, socioeconomic status, and locality revealed that out of these 78 percent were from lower socioeconomic status andalso had low level of education. However no major difference as per location was apparent from the data i.e. in rural or urban women. Major groups of foods being eliminated were nuts, fruits and vegetables and non-veg food like; milk, meat, eggs having greater importance during pregnancy however as these were excluded by women from lower socioeconomic strata the reason may be affordability apart from the reasons given i.e. hotness or cold foods criteria.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115288738","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

The Efficacy of Community Based Intervention on Childhood Obesity 社区干预儿童肥胖的效果

Journal of Food and Nutritional Disorders Pub Date : 2018-09-27 DOI: 10.4172/2324-9323.1000250

L. Salvador

引用次数: 0

Effect of BMI, food preference and working pattern on coronary heart disease in the southern region of Bangladesh 孟加拉国南部地区BMI、食物偏好和工作模式对冠心病的影响

Journal of Food and Nutritional Disorders Pub Date : 2018-06-06 DOI: 10.4172/2324-9323.1000258

Lesa Kn, R. Ferdous, Reyad Rocky

{"title":"Effect of BMI, food preference and working pattern on coronary heart disease in the southern region of Bangladesh","authors":"Lesa Kn, R. Ferdous, Reyad Rocky","doi":"10.4172/2324-9323.1000258","DOIUrl":"https://doi.org/10.4172/2324-9323.1000258","url":null,"abstract":"Abstract \u0000Background: In present study focused on to detect the effect of BMI, food preference, and working pattern on coronary heart disease aged between (30-80) years old male and female in southern region of Bangladesh. \u0000Methods: Data were collected by questionnaires on the basis of sex, age, BMI, physical activity, hypertension, family history, food preferences, lipid profile test, smoking habit and presence or absence of other disease like diabetes. All data were analyzed statistically. \u0000Results: A total of 240 respondents of male and female diagnosed by coronary heart disease were selected randomly to collected data. Among them male were 188 and 52 were female. This study also indicates that increased body weight, hypertension, smoking, sedentary life style related factors, including poor dietary habits, excess saturated and trans fat, high salt intake, and low-level physical activity may be important as well and family history of cardiac diseases are influential risk factors for CHD. Most of patients’ affected by excessive overweight; 60.1% male and 61.5% female were suffer from diabetics which proved that Diabetic is often liable to affect CHD; 62.2% male and 65.4% female respondents gain heart disease from family; On the contrary the rate of CHD affected male were 73.40% who were involved in normal physical activity level; 56.9% male do smoke all time. \u0000Conclusion: This study demonstrates that increasing body weight, physical inactivity, unhealthy eating habits or food preferences, poor lifestyle is correlated with CHD and males are more vulnerable to CHD than females.","PeriodicalId":417095,"journal":{"name":"Journal of Food and Nutritional Disorders","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127405008","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