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Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts 富含芙蓉提取物的腰果苹果酒的生产
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.148047
Esaïe W. Koui, D. Soro, J. I. K. Gnoumou, N. Assidjo, K. Yao
{"title":"Production of Cashew Apple Wine Enriched with <i>Hibiscus sabdariffa</i> Extracts","authors":"Esaïe W. Koui, D. Soro, J. I. K. Gnoumou, N. Assidjo, K. Yao","doi":"10.4236/fns.2023.148047","DOIUrl":"https://doi.org/10.4236/fns.2023.148047","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70567148","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 Cooking Time on the Physicochemical and Nutritional Properties of Macrotermes subhyalinus and Imbrasia obscura 蒸煮时间对大白蚁和黑云母理化和营养特性的影响
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.144024
C. Saïdou, K.M.L. Djouffa, B. Mohammadou, Ahmed Ali, C. Tchiégang
{"title":"Impact of Cooking Time on the Physicochemical and Nutritional Properties of <i>Macrotermes subhyalinus</i> and <i>Imbrasia obscura</i>","authors":"C. Saïdou, K.M.L. Djouffa, B. Mohammadou, Ahmed Ali, C. Tchiégang","doi":"10.4236/fns.2023.144024","DOIUrl":"https://doi.org/10.4236/fns.2023.144024","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70565801","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
Chronic Supplementation with L-Isoleucine Alone or in Combination with Exercise Reduces Hepatic Cholesterol Levels with No Effect on Serum Glucose, Insulin, or Lipids in Rats Fed a High Fructose Diet 长期补充l -异亮氨酸或与运动结合可降低高果糖饮食大鼠的肝脏胆固醇水平，而对血清葡萄糖、胰岛素或脂质无影响
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.145032
Michael J. Dellogono, Lyra R. Clark, C. Ferrara, M. Garelnabi, T. Wilson
{"title":"Chronic Supplementation with L-Isoleucine Alone or in Combination with Exercise Reduces Hepatic Cholesterol Levels with No Effect on Serum Glucose, Insulin, or Lipids in Rats Fed a High Fructose Diet","authors":"Michael J. Dellogono, Lyra R. Clark, C. Ferrara, M. Garelnabi, T. Wilson","doi":"10.4236/fns.2023.145032","DOIUrl":"https://doi.org/10.4236/fns.2023.145032","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566631","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
Carbon, Water, Ecological Footprints, Energy and Nutritional Densities of Omnivore and Vegan Culinary Preparations 碳，水，生态足迹，能量和营养密度的杂食和素食烹饪准备
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.147041
T. T. C. Da Silva, Bianca Biscacio Falco, Isis Gomes De Castro, Rita Barreira Zanon, Juliana Vidal Vieira Guerra, Karina Yuriko Yaginuma, Verônica Oliveira, Aline Gomes De Mello De Oliveira
{"title":"Carbon, Water, Ecological Footprints, Energy and Nutritional Densities of Omnivore and Vegan Culinary Preparations","authors":"T. T. C. Da Silva, Bianca Biscacio Falco, Isis Gomes De Castro, Rita Barreira Zanon, Juliana Vidal Vieira Guerra, Karina Yuriko Yaginuma, Verônica Oliveira, Aline Gomes De Mello De Oliveira","doi":"10.4236/fns.2023.147041","DOIUrl":"https://doi.org/10.4236/fns.2023.147041","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566853","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
State of Knowledge on the Metabolic Syndrome and NASH in the Ivorian Population: Case of People Attending the Diabetology Endocrinology Service of the University Hospital Center (CHU) of Yopougon (Abidjan, Côte d’Ivoire) 科特迪瓦人口中代谢综合征和NASH的知识状况:在Yopougon(阿比让，Côte科特迪瓦)大学医院中心(CHU)糖尿病内分泌科就诊的人的情况
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.147043
Aboubacar Diaby, K. Y. Zahé, Alassane Meïté, M. Traore, J. Abodo, S. Kati-coulibaly
{"title":"State of Knowledge on the Metabolic Syndrome and NASH in the Ivorian Population: Case of People Attending the Diabetology Endocrinology Service of the University Hospital Center (CHU) of Yopougon (Abidjan, Côte d’Ivoire)","authors":"Aboubacar Diaby, K. Y. Zahé, Alassane Meïté, M. Traore, J. Abodo, S. Kati-coulibaly","doi":"10.4236/fns.2023.147043","DOIUrl":"https://doi.org/10.4236/fns.2023.147043","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70567195","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
Tryptophan Metabolism and Gut Microbiota 色氨酸代谢和肠道菌群
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.148050
A. Takada
{"title":"Tryptophan Metabolism and Gut Microbiota","authors":"A. Takada","doi":"10.4236/fns.2023.148050","DOIUrl":"https://doi.org/10.4236/fns.2023.148050","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70567592","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
Analyzing the Prebiotic Potential of Glucosamine for Targeting the Gut Microbiome Health 葡萄糖胺对肠道微生物群健康的益生元潜力分析
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.142009
Pranav Pancham, Divya Jindal, Archita Gupta, Deepshikha Yadav, S. Agarwal, Saurabh Jha, Manisha Singh
{"title":"Analyzing the Prebiotic Potential of Glucosamine for Targeting the Gut Microbiome Health","authors":"Pranav Pancham, Divya Jindal, Archita Gupta, Deepshikha Yadav, S. Agarwal, Saurabh Jha, Manisha Singh","doi":"10.4236/fns.2023.142009","DOIUrl":"https://doi.org/10.4236/fns.2023.142009","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564926","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
Glycemic Responses of Food Formulations Based on White Rice and White Bean 以白米和白豆为原料的食品配方对血糖的影响
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.143015
Assita Yao, J. Gbakayoro, Cyrille Tan, Anselme N’guessan, Jocelyne Danho, Frank Kouassi, Adelaide Hue, P. Koffi-Dago, M. Traore, S. Maman, J. Abodo, Albarin G. Gbogouri
{"title":"Glycemic Responses of Food Formulations Based on White Rice and White Bean","authors":"Assita Yao, J. Gbakayoro, Cyrille Tan, Anselme N’guessan, Jocelyne Danho, Frank Kouassi, Adelaide Hue, P. Koffi-Dago, M. Traore, S. Maman, J. Abodo, Albarin G. Gbogouri","doi":"10.4236/fns.2023.143015","DOIUrl":"https://doi.org/10.4236/fns.2023.143015","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70565272","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
Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition 成兔胃粗混凝剂的性能及其对巴西普拉托干酪类型组成的影响
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.145031
M. S. E. Jiménez, N. Richards
{"title":"Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition","authors":"M. S. E. Jiménez, N. Richards","doi":"10.4236/fns.2023.145031","DOIUrl":"https://doi.org/10.4236/fns.2023.145031","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566523","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
Effectiveness of Enriched Flour in the Recovery of Children Aged 6 to 59 Months with Moderate Acute Malnutrition 强化面粉对6 ~ 59月龄中度急性营养不良患儿康复的疗效观察
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.147045
Oumalkher Youssouf Adam, I. D. Soudy, A. Ousman, Mablahi Amina Kanika, Mahamat Garba
{"title":"Effectiveness of Enriched Flour in the Recovery of Children Aged 6 to 59 Months with Moderate Acute Malnutrition","authors":"Oumalkher Youssouf Adam, I. D. Soudy, A. Ousman, Mablahi Amina Kanika, Mahamat Garba","doi":"10.4236/fns.2023.147045","DOIUrl":"https://doi.org/10.4236/fns.2023.147045","url":null,"abstract":"Introduction: In Chad, malnutrition is a silent emergency. Yet the use of lo-cal products in the fight against malnutrition is essential. The purpose of this study was to compare the efficacy of locally sourced enriched flour in the recovery of children 6 to 59 months of moderate acute malnourishment compared to Ready-to-Use Therapeutic Foods (Plumpy’ Sup) in the city of Abéché-Chad. Methodology: This study took place from 1 October 2021 to 31 January 2022 in the city of Abéché, capital of the province of Ouaddaï. It was conducted in eight (8) urban health centers in the city of Abéché and concerned eighty (80) children with moderate acute malnutrition. It was based on a consumption assessment of two complementary foods by two groups of children. The assessment of nutritional status was made through anthropometric data such as weight, height and brachial perimeter. Results: All 80 children were tested for moderate acute malnutrition. Two complementary foods have been used which are locally produced flour and the Ready-to-Use Therapeutic Food. The study showed that the group 1 who consumed the locally produced flour had an average weight gain of 1100 g and the group 2 who consumed the Plumpy sup had an average weight gain of 400 g. Conclu-sion: The present study carried out in Abéché allowed us to compare the effectiveness of locally produced weaning flours with Ready-to-Use Therapeutic Foods on moderate malnourished child weight growth in the nutritional units of the town of Abéché.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70566884","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
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