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食品与营养科学(英文)最新文献

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Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents 新型豆浆-腰果发酵及其抗氧化和抗炎成分的初步表征
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.145028
A. A. Antoine, A. Koua, O. H. Djeneba, Gnagnini Tokro Ruth D’Avila
{"title":"Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents","authors":"A. A. Antoine, A. Koua, O. H. Djeneba, Gnagnini Tokro Ruth D’Avila","doi":"10.4236/fns.2023.145028","DOIUrl":"https://doi.org/10.4236/fns.2023.145028","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":"70566143","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
Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria 响应面法优化三种不同耐热乙酸菌发酵食醋的条件
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.147042
Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, C. Kane
{"title":"Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria","authors":"Mariama Ciré Kourouma, Malick Mbengue, Abdoulaye Thioye, C. Kane","doi":"10.4236/fns.2023.147042","DOIUrl":"https://doi.org/10.4236/fns.2023.147042","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":"70566987","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
Foods and Herbs That May Interact with Medications Used for Arterial Hypertension and Dyslipidemia 可能与用于动脉高血压和血脂异常的药物相互作用的食物和草药
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.141002
M. A. Nicoletti, E. Ricci, J. Delorenzi, P. Waziry, Juliana Weckx Peña Muñoz, A. Fukushima
{"title":"Foods and Herbs That May Interact with Medications Used for Arterial Hypertension and Dyslipidemia","authors":"M. A. Nicoletti, E. Ricci, J. Delorenzi, P. Waziry, Juliana Weckx Peña Muñoz, A. Fukushima","doi":"10.4236/fns.2023.141002","DOIUrl":"https://doi.org/10.4236/fns.2023.141002","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":"70564864","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
A Review on the Role of Low Glycemic Index Foods for Glycemic Control in Chronic Liver Disease 低血糖指数食物对慢性肝病血糖控制作用的研究进展
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.143017
R. Bhoite, N. Joshi, V. Pratti, V. Satyavrat
{"title":"A Review on the Role of Low Glycemic Index Foods for Glycemic Control in Chronic Liver Disease","authors":"R. Bhoite, N. Joshi, V. Pratti, V. Satyavrat","doi":"10.4236/fns.2023.143017","DOIUrl":"https://doi.org/10.4236/fns.2023.143017","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":"70565400","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
Phytosanitary Practices and Pesticide Levels in Fresh and Dried Mangoes Produced in Burkina Faso 布基纳法索生产的鲜芒果和干芒果的植物检疫措施和农药水平
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.146034
Alain Gustave Yaguibou, S. Zio, B. Tarnagda, F. Tapsoba, Soumaïla Konaté, Fulbert Nikiéma, A. Savadogo
{"title":"Phytosanitary Practices and Pesticide Levels in Fresh and Dried Mangoes Produced in Burkina Faso","authors":"Alain Gustave Yaguibou, S. Zio, B. Tarnagda, F. Tapsoba, Soumaïla Konaté, Fulbert Nikiéma, A. Savadogo","doi":"10.4236/fns.2023.146034","DOIUrl":"https://doi.org/10.4236/fns.2023.146034","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":"70566706","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
Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix 胶原纤维-聚乙烯醇复合活性膜的研制及牛至和迷迭香精油的掺入
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.147040
Suslin Raatz Thiel, Mari Silvia Rodrigues de Oliveira, V. Badia, S. Ribeiro, R. Wagner, T. Emanuelli, R. C. Prestes, R. Mello
{"title":"Development of Active Films with Collagen Fiber and Polyvinyl Alcohol Mixture and Incorporation of Oregano and Rosemary Essential Oils in Their Matrix","authors":"Suslin Raatz Thiel, Mari Silvia Rodrigues de Oliveira, V. Badia, S. Ribeiro, R. Wagner, T. Emanuelli, R. C. Prestes, R. Mello","doi":"10.4236/fns.2023.147040","DOIUrl":"https://doi.org/10.4236/fns.2023.147040","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":"70566772","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
Isolation and Progeny Transmission of Non-Temperature-Sensitive MS-H Vaccine Strains of Mycoplasma synoviae from Temperature-Sensitive MS-H-Vaccinated Laying Breeder Hens 温敏MS-H种鸡滑膜支原体非温敏MS-H疫苗株的分离及子代传播
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.147038
V. Petrone-García, R. López-Arellano, I. Castellanos-Huerta, S. El-Ashram, Ebtesam Al-Olayan, D. Graham, G. Téllez-Isaías
{"title":"Isolation and Progeny Transmission of Non-Temperature-Sensitive MS-H Vaccine Strains of <i>Mycoplasma synoviae</i> from Temperature-Sensitive MS-H-Vaccinated Laying Breeder Hens","authors":"V. Petrone-García, R. López-Arellano, I. Castellanos-Huerta, S. El-Ashram, Ebtesam Al-Olayan, D. Graham, G. Téllez-Isaías","doi":"10.4236/fns.2023.147038","DOIUrl":"https://doi.org/10.4236/fns.2023.147038","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70567041","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
Semi-Automated Enzymatic Determination of Ethanol in Beverages: Collaborative Study for RIDA®CUBE Ethanol 饮料中乙醇的半自动化酶测定:RIDA®CUBE乙醇的合作研究
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.142007
M. Lacorn, T. Hektor
{"title":"Semi-Automated Enzymatic Determination of Ethanol in Beverages: Collaborative Study for RIDA®CUBE Ethanol","authors":"M. Lacorn, T. Hektor","doi":"10.4236/fns.2023.142007","DOIUrl":"https://doi.org/10.4236/fns.2023.142007","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":"70564762","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
Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (Piper nigrum) from the Ivory Coast 象牙海岸鲜椒和干椒中总多酚和类黄酮含量的评价
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.143011
Coulibaly Moussa, Y. Antoinette, Soro Doudjo, A. Emmanuel
{"title":"Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (<i>Piper nigrum</i>) from the Ivory Coast","authors":"Coulibaly Moussa, Y. Antoinette, Soro Doudjo, A. Emmanuel","doi":"10.4236/fns.2023.143011","DOIUrl":"https://doi.org/10.4236/fns.2023.143011","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":"70565102","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 Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt 菊苣和洋蓟根提取、纯化菊粉及与麦芽糖糊精复合作为益生元膳食纤维对搅拌型生物酸奶功能特性的影响
食品与营养科学(英文) Pub Date : 2023-01-01 DOI: 10.4236/fns.2023.142006
W. El-Kholy, G. Bisar, Reda A. Aamer
{"title":"Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt","authors":"W. El-Kholy, G. Bisar, Reda A. Aamer","doi":"10.4236/fns.2023.142006","DOIUrl":"https://doi.org/10.4236/fns.2023.142006","url":null,"abstract":"Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots; evaluate the physicochemical, functional properties and functional groups of the purified inulin; determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin; examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the con-trol. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.","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":"70565174","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
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