食品与营养科学(英文)最新文献_第3页

Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls 用大豆壳强化的新型无麸质苋菜和燕麦面粉饼干

食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.148046

Sean X. Liu, Diejun Chen

{"title":"Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls","authors":"Sean X. Liu, Diejun Chen","doi":"10.4236/fns.2023.148046","DOIUrl":"https://doi.org/10.4236/fns.2023.148046","url":null,"abstract":"Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utilization, 25% soybean hulls were substituted for amaranth or whole oat flour (WOF) in novel gluten-free cookies. Composition, nutritional values, water-holding capacities, correlation between properties, and pasting and rheological properties of soybean hulls, amaranth, and WOF were appraised in comparison to wheat flour. Water loss, cookie texture, and geometrical properties of the cookies were examined. The results disclosed that soybean hulls, amaranth and WOF contain higher protein content, minerals, fiber, special amino acids, and critical vitamins (C and K) than wheat flour. Considerably higher total amino acid content was found in soybean hulls (18.33%) than wheat flour (12.77%). Water-holding capacities increased by replacing amaranth and WOF with soybean hulls. Soybean hulls exhibited higher rheological elastic properties than amaranth, WOF and wheat flours. The soybean hulls utilized in amaranth or WOF cookies greatly improved their nutritional value, the water retention and moisture content along with acceptable physical properties when compared to wheat flour cookies. This study explored the feasibility and potential of utilizing soybean hulls with amaranth and WOF in gluten-free bakery products and other food applications","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":"70566943","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

Traditional Processing and Characterization of “Alme Ardeb”, an Indigenous Beverage from Far North Region, Cameroon 喀麦隆远北地区土产饮料“阿黛布阿尔梅”的传统加工工艺及表征

食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.148048

D. Bakari, Sadou Kaou Abdouramane, Foundikou Yaya Bruno, Yaya Garga, T. Léopold

引用次数: 0

Uniqueness of Tryptophan in the Transport System in the Brain and Peripheral Tissues 色氨酸在脑和外周组织运输系统中的独特性

食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.145026

M. Ogawa, F. Shimizu, Y. Ishii, T. Takao, A. Takada

{"title":"Uniqueness of Tryptophan in the Transport System in the Brain and Peripheral Tissues","authors":"M. Ogawa, F. Shimizu, Y. Ishii, T. Takao, A. Takada","doi":"10.4236/fns.2023.145026","DOIUrl":"https://doi.org/10.4236/fns.2023.145026","url":null,"abstract":"Amino acids are important substances that must be transported to tissues such as the brain and muscles. The process is considered insulin dependent. It is not known whether all the amino acids are almost equally dependent in their transportation to tissues. We want to know whether some important amino acids are transported differently from other amino acids. Especially tryptophan is important because it is converted to serotonin, melatonin or kynurenine. Results showed that Amino acids levels in the plasma were measured after the intakes of 50 grams of glucose or sucrose to young (18 - 22 years old) and old (≥50 years old) men. Total amino acids in the plasma decreased after the intakes of glucose. Total amino acids levels decreased more significantly in old men after the administration of sucrose. Total and non-essential amino acids in the plasma decreased significantly at 120 min after the intakes of glucose in young and old men, but only sucrose caused their decreases in both aged and young men. Both glucose and sucrose intakes decreased significantly the plasma levels of the total essential and branched amino acids in young and old men. Surprisingly, plasma levels of tryptophan did not decrease upon the administration of glucose but only slightly decreased upon the administration of sucrose in young men. In conclusion, not all the amino acids were transported well into tissues upon the administration of glucose or sucrose. Tryptophan seems to be relatively resistant for insulin to facilitate the transportation into tissues.","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":"70565960","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

Protection of Allergic Asthma in Mice by Black Rice Bran Bioprocessed with Shiitake Mushroom Mycelia 香菇菌丝体黑米糠对小鼠变应性哮喘的保护作用

食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.144023

Ki Sun Kwon, Woon Sang Hwang, Kyung Yol Lee, K. Kim, Wha Young Lee, Jeanman Kim, Sang Jong Lee, Sung Phil Kim, M. Friedman

引用次数: 1

Retrospective Assessment of Changes in Perceived Health Status during Continuous Use of a Dietary Supplement 连续使用膳食补充剂期间感知健康状况变化的回顾性评估

食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.146036

B. West, M. M. Reid, Fernando A. Swartz, Deanna M. Latson

引用次数: 0

Some Processing Steps and Uses of Cashew Apples: A Review 腰果苹果的几种加工步骤及用途综述

食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.141004

Lou Boli Caroline Sahie, D. Soro, K. Y. Koné, N. Assidjo, K. Yao