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食品与营养科学(英文)最新文献

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Physical, Total Phenolic and Total Flavonoid Properties of Chia (Salvia hispanica L.) Seeds Grown in Kenya 鼠尾草(Salvia hispanica L.)的物理、总酚和总黄酮性质肯尼亚种植的种子
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1312068
Pauline W. Ikumi, M. Mburu, D. Njoroge, N. Gikonyo, Benjamin Musyimi Musingi
{"title":"Physical, Total Phenolic and Total Flavonoid Properties of Chia (<i>Salvia hispanica</i> L.) Seeds Grown in Kenya","authors":"Pauline W. Ikumi, M. Mburu, D. Njoroge, N. Gikonyo, Benjamin Musyimi Musingi","doi":"10.4236/fns.2022.1312068","DOIUrl":"https://doi.org/10.4236/fns.2022.1312068","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562966","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
Evaluation of the Value Nutritious Leaves Five Varieties Taro (Colocasia esculenta) Cultivated in Burkina Faso 布基纳法索五个芋头品种营养叶片价值评价
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1310060
Boampoundi Hélène Ouoba, A. M. Dabiré, Sidnooma Véronique Zongo, Hemayoro Sama, S. Guenné, R. Traoré, J. Simporé
{"title":"Evaluation of the Value Nutritious Leaves Five Varieties Taro (<i>Colocasia esculenta</i>) Cultivated in Burkina Faso","authors":"Boampoundi Hélène Ouoba, A. M. Dabiré, Sidnooma Véronique Zongo, Hemayoro Sama, S. Guenné, R. Traoré, J. Simporé","doi":"10.4236/fns.2022.1310060","DOIUrl":"https://doi.org/10.4236/fns.2022.1310060","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562983","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
Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives 精选天然植物提取物对Chapati保鲜期的优化及延长
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1311064
R. Rahul, S. Arrivukkarasan, S. Anhuradha
{"title":"Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives","authors":"R. Rahul, S. Arrivukkarasan, S. Anhuradha","doi":"10.4236/fns.2022.1311064","DOIUrl":"https://doi.org/10.4236/fns.2022.1311064","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563188","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
Study of the Stability during Aging of Mixed Cashew and Papaya Wine Produced with Palm Wine Sediment 以棕榈酒为底料生产腰果与木瓜混合酒的陈酿稳定性研究
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.132016
Jean Ives Kablan Gnoumou, D. Soro, Blanchard G. A. Adou Gnagne, Ernest K. Koffi
{"title":"Study of the Stability during Aging of Mixed Cashew and Papaya Wine Produced with Palm Wine Sediment","authors":"Jean Ives Kablan Gnoumou, D. Soro, Blanchard G. A. Adou Gnagne, Ernest K. Koffi","doi":"10.4236/fns.2022.132016","DOIUrl":"https://doi.org/10.4236/fns.2022.132016","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563909","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
Growth of Telfairia occidentalis Leaf Grown in NPK 20-10-10 Hydroponic Solution NPK 20-10-10水培条件下西洋飞虱叶片的生长
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.135036
K. Okonwu, L. Akonye, S. Mensah, J. Agogbua
{"title":"Growth of <i>Telfairia occidentalis</i> Leaf Grown in NPK 20-10-10 Hydroponic Solution","authors":"K. Okonwu, L. Akonye, S. Mensah, J. Agogbua","doi":"10.4236/fns.2022.135036","DOIUrl":"https://doi.org/10.4236/fns.2022.135036","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564277","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
Effect of Garlic Paste on the Physicochemical Attributes of Cheese 大蒜糊对奶酪理化性质的影响
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.131002
M. Sohany, Md. Abdul Halim, M. Akhter, S. Yasmin, Fatehatun Noor
{"title":"Effect of Garlic Paste on the Physicochemical Attributes of Cheese","authors":"M. Sohany, Md. Abdul Halim, M. Akhter, S. Yasmin, Fatehatun Noor","doi":"10.4236/fns.2022.131002","DOIUrl":"https://doi.org/10.4236/fns.2022.131002","url":null,"abstract":"Cheese has recently gained a lot of popularity around the world. This experi-ment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample. Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity; nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parame-ters of the skim milk cheese.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562245","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
Intake Nutritional Variabilities of Saba senegalensis Fruits 塞内加尔沙巴果实的摄食营养变异
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1310059
Sarr Médoune Gaye, Diouf Paul, Ayessou Nicolas Cyrille, Cissé Mady, Sakho Mama, Diop Codou Mar
{"title":"Intake Nutritional Variabilities of <i>Saba senegalensis</i> Fruits","authors":"Sarr Médoune Gaye, Diouf Paul, Ayessou Nicolas Cyrille, Cissé Mady, Sakho Mama, Diop Codou Mar","doi":"10.4236/fns.2022.1310059","DOIUrl":"https://doi.org/10.4236/fns.2022.1310059","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562519","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
Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (Hyphaene thebaica L.) and Carob (Ceratonia siliqua) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities 添加豆豆(Hyphaene thebaica L.)和角豆(Ceratonia siliqua)果粉的功能性合成风味脱脂发酵乳饮料的研制，具有营养、抗菌和高抗氧化活性
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1311063
Manal Khider, Khaled Abd El-Hameed Seliem, W. M. A. Ebid
{"title":"Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (<i>Hyphaene thebaica</i> L.) and Carob (<i>Ceratonia siliqua</i>) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities","authors":"Manal Khider, Khaled Abd El-Hameed Seliem, W. M. A. Ebid","doi":"10.4236/fns.2022.1311063","DOIUrl":"https://doi.org/10.4236/fns.2022.1311063","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562946","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
Effects of Bacillus subtilis Var. Natto Products on Capillary Blood Flow in Healthy Subjects with Peripheral Coldness: A Double-Blind, Placebo-Controlled, Randomized Parallel Study 枯草芽孢杆菌Var.纳豆产品对外周性寒冷健康受试者毛细血管血流的影响:一项双盲、安慰剂对照、随机平行研究
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.133018
Chiharu Fujita, Yukio Usui, Masanori Inoue
{"title":"Effects of <i>Bacillus subtilis</i> Var. Natto Products on Capillary Blood Flow in Healthy Subjects with Peripheral Coldness: A Double-Blind, Placebo-Controlled, Randomized Parallel Study","authors":"Chiharu Fujita, Yukio Usui, Masanori Inoue","doi":"10.4236/fns.2022.133018","DOIUrl":"https://doi.org/10.4236/fns.2022.133018","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563772","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: 2
Preliminary Research Study for Antibiotics in Eggs Produced and Sold in Bamako, Mali 马里巴马科生产和销售的鸡蛋中抗生素的初步研究
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.133021
Dalané Bernadette Coulibaly, Mohamed El Béchir Naco, D. Tangara, Fatoumata Tata Sow, Fanta Kaba Camara, H. Touré, Madani Mariko, Blaise Dackouo, S. Coulibaly, B. Koumaré
{"title":"Preliminary Research Study for Antibiotics in Eggs Produced and Sold in Bamako, Mali","authors":"Dalané Bernadette Coulibaly, Mohamed El Béchir Naco, D. Tangara, Fatoumata Tata Sow, Fanta Kaba Camara, H. Touré, Madani Mariko, Blaise Dackouo, S. Coulibaly, B. Koumaré","doi":"10.4236/fns.2022.133021","DOIUrl":"https://doi.org/10.4236/fns.2022.133021","url":null,"abstract":"The quality of agri-food products, in particular those of poultry origin, has now become an imperative. Because of the antibiotics used in poultry production, we are seeing the presence of antibiotic residues in products from poultry farming, especially eggs. Residues in eggs do not always comply with regulatory requirements, which can have harmful consequences for consum-ers such as: risk of allergies or risk of antibiotic resistance. This study was carried out with the aim of evaluating the presence of residues of veterinary antibiotics in eggs produced and marketed in the district of Bamako and sur-roundings. All samples were analyzed using the Premi ®Test which is a rapid detection kit for antibiotic residues in different materials. We collected 900 eggs from 10 farms and 10 markets in Bamako. Out of 900 eggs, 228 were tested. One hundred and eighty-nine (189) eggs tested negative for the presence of antibiotic residues, i.e. 82.9%; on the other hand, 39 were positive, i.e. 17.1%. This study clearly shows the presence of antibiotic residues in eggs from farms and various markets in Bamako and the surrounding area. This will allow us to continue our study at a later date to identify the types of antibiotic and to dose them.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564096","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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