Journal of Food Research最新文献

筛选
英文 中文
Ochratoxin A in Infant Food from Amazon Region in Brazil 巴西亚马逊地区婴儿食品中的赭曲霉毒素 A
Journal of Food Research Pub Date : 2024-07-09 DOI: 10.5539/jfr.v13n2p33
Hanna B. Lemos, A. Kluczkovski, S. C. B. Pinto, Vanderson G. S. Torres, Maria Lucidalva R. De Sousa, Emerson S. Lima, Augusto Kluczkovski-Junior
{"title":"Ochratoxin A in Infant Food from Amazon Region in Brazil","authors":"Hanna B. Lemos, A. Kluczkovski, S. C. B. Pinto, Vanderson G. S. Torres, Maria Lucidalva R. De Sousa, Emerson S. Lima, Augusto Kluczkovski-Junior","doi":"10.5539/jfr.v13n2p33","DOIUrl":"https://doi.org/10.5539/jfr.v13n2p33","url":null,"abstract":"Children's foods have diversified both in terms of flavor options and practicality to attract consumers. However, sanitary aspects involving the presence of toxic agents such as mycotoxins, substances with carcinogenic effects, must be considered. As the child consumer is still in body formation and whose exposure limit to contaminants needs to be assessed, the objective of the work was to monitor the occurrence of contamination by ochratoxin A in children's foods produced in the Amazon region - Brazil. The samples were analyzed by liquid chromatography and the results showed that 16.7% of the samples were contaminated. As this was pioneering work, we suggest that monitoring be a routine adopted by government agencies and that producing companies seek to qualify their suppliers and processes to guarantee safe food for children.","PeriodicalId":507379,"journal":{"name":"Journal of Food Research","volume":"85 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141664573","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
Impact of Hulling and Heat Treatment on the Physicochemical Properties, Bioactivity and Bioavailability of Iron and Zinc of the G196 Soybean Variety Produced in Burkina Faso 脱壳和热处理对布基纳法索出产的 G196 大豆品种的理化特性、生物活性以及铁和锌的生物利用率的影响
Journal of Food Research Pub Date : 2024-07-01 DOI: 10.5539/jfr.v13n2p19
Elisabeth Rakiswendé Ouédraogo, Raymond Poussian Barry, Salamata Tiendrebeogo, Frédéric Anderson Konkobo, Sandrine Zongo, E. N. Roamba, K. Konaté, M. Dicko
{"title":"Impact of Hulling and Heat Treatment on the Physicochemical Properties, Bioactivity and Bioavailability of Iron and Zinc of the G196 Soybean Variety Produced in Burkina Faso","authors":"Elisabeth Rakiswendé Ouédraogo, Raymond Poussian Barry, Salamata Tiendrebeogo, Frédéric Anderson Konkobo, Sandrine Zongo, E. N. Roamba, K. Konaté, M. Dicko","doi":"10.5539/jfr.v13n2p19","DOIUrl":"https://doi.org/10.5539/jfr.v13n2p19","url":null,"abstract":"This study delved into the impact of hulling and two types of heat treatment on the physicochemical, bioactive properties and bioavailability of the G196 soybean produced in Burkina, in order to not only find the optimal conditions for pre-treatment of seed, but also to guide their use in food formulations. Standard analytical methods were used for physicochemical and biochemical analyses. The results showed an increase in ash content by 0.04% as a result of seed shelling, while steaming led to a significant decrease in ash with a reduction rate by 0.06%; 0.08%; 0.25% after 20min, 40min and one hour, respectively. An average increase in total dry materials by 0.03% and reduction in moisture by 6.33% were observed after one hour of roasting. Additionally, shelling and steaming increased total carbohydrate contents. Roasting and steaming caused a significant reduction in protein, but an increase was observed after hulling. Carbohydrate levels decreased over the course of three roasting times. Regarding bioavailability, the zinc content improved after 40 minutes of roasting. Shelling also reduced the phytate content by 11.89%, while steaming significantly reduced the phytate, resulting in a drop in the phytate content by 17.18%; 18.02% and 19.71% after twenty, forty minutes and one hour, respectively. A significant reduction in phytate content by 26.64% after 40 minutes, and 46.46% after one hour was observed during heat treatment by roasting.","PeriodicalId":507379,"journal":{"name":"Journal of Food Research","volume":"132 33","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141714573","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
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信