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食品与营养科学(英文)最新文献

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Improving Effect of Acetic Acid Bacteria (Gluconacetobacter hansenii GK-1) on sIgA and Physical Conditions in Healthy People: Double-Blinded Placebo-Controlled Study 改善健康人sIgA和身体状况的醋酸菌(糖醋杆菌GK-1):双盲安慰剂对照研究
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.136041
Soyogu Yamashita, Mariko Oe, M. Kimura, Yohei Okuyama, Satoshi Seino, Daichi Kajiyama, Ryosuke Matsuoka, Y. Masuda, K. Tsukinoki
{"title":"Improving Effect of Acetic Acid Bacteria (<i>Gluconacetobacter hansenii</i> GK-1) on sIgA and Physical Conditions in Healthy People: Double-Blinded Placebo-Controlled Study","authors":"Soyogu Yamashita, Mariko Oe, M. Kimura, Yohei Okuyama, Satoshi Seino, Daichi Kajiyama, Ryosuke Matsuoka, Y. Masuda, K. Tsukinoki","doi":"10.4236/fns.2022.136041","DOIUrl":"https://doi.org/10.4236/fns.2022.136041","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":"70564379","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
Assessment of the Pesticides Utilization and the Pesticide Residues Presence in Fresh and Tomato Products for the Tomato Supply Chain in Rwanda 卢旺达番茄供应链中新鲜和番茄产品中农药使用和农药残留评估
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1312067
Ndisanze Marc Antoine, Kamana Emmanuel, Nirere Claudine, I. Koca
{"title":"Assessment of the Pesticides Utilization and the Pesticide Residues Presence in Fresh and Tomato Products for the Tomato Supply Chain in Rwanda","authors":"Ndisanze Marc Antoine, Kamana Emmanuel, Nirere Claudine, I. Koca","doi":"10.4236/fns.2022.1312067","DOIUrl":"https://doi.org/10.4236/fns.2022.1312067","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":"70562891","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
Ethnobotanical Survey of Appetite Suppressant Plants Used in Hauts-Bassins Areas of Burkina Faso 布基纳法索上盆地地区食欲抑制植物的民族植物学调查
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1312070
E. Zongo, R. Meda, Yaya Gnanou, Sami Eric Kam, B. Koama, Pataréyaoba Alassane Ouedraogo, Eliasse Zongo, O. Da, D. Paré, G. Ouédraogo
{"title":"Ethnobotanical Survey of Appetite Suppressant Plants Used in Hauts-Bassins Areas of Burkina Faso","authors":"E. Zongo, R. Meda, Yaya Gnanou, Sami Eric Kam, B. Koama, Pataréyaoba Alassane Ouedraogo, Eliasse Zongo, O. Da, D. Paré, G. Ouédraogo","doi":"10.4236/fns.2022.1312070","DOIUrl":"https://doi.org/10.4236/fns.2022.1312070","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":"70563224","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
Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso 在布基纳法索瓦加杜古出售的新鲜和烤羊肉的微生物质量
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1312069
Z. Douamba, A. Tankoano, Donatien Kaboré, Diarra Compaore-Sereme, Mahamoudou Ouédraogo, Pingdwindé Marie Judith Samadoulougou-Kafando, A. Paré, Mamadou Dicko, H. Sawadogo-Lingani
{"title":"Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso","authors":"Z. Douamba, A. Tankoano, Donatien Kaboré, Diarra Compaore-Sereme, Mahamoudou Ouédraogo, Pingdwindé Marie Judith Samadoulougou-Kafando, A. Paré, Mamadou Dicko, H. Sawadogo-Lingani","doi":"10.4236/fns.2022.1312069","DOIUrl":"https://doi.org/10.4236/fns.2022.1312069","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":"70563572","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
The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt 添加地瓜粉对酸奶功能和感官特性的影响
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.134030
A. El-Attar, N. Ahmed, M. El-Soda, Silvia M. Zaki
{"title":"The Impact of Sweet Potato Flour Supplementation on Functional and Sensorial Properties of Yoghurt","authors":"A. El-Attar, N. Ahmed, M. El-Soda, Silvia M. Zaki","doi":"10.4236/fns.2022.134030","DOIUrl":"https://doi.org/10.4236/fns.2022.134030","url":null,"abstract":"Sweet potatoes have become a research focus in recent years, due to their par-ticular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produced yoghurt texture it will also add attractive orange colour to the final product. The article focused on the replacement of the stabilizers used in the manufacture of yoghurt with sweet potato flour dehydrated in a lab (SPFL) due to its functional features and a less expensive alternative and the improvement of yoghurt colour due to the presence of anthocyanin pigment. In order to reach these goals, experimental yoghurt was fortified with 0, 0.5, 1, 2, and 4 g SPFL/100g cow milk (%) and stored at 4˚C for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1, CS2, CS3, and CS4). Sensory evaluation revealed that the 2% SPFL, CS1, and CS3 obtained higher scores than the other treatments. The fat content of the yoghurts was identical whereas, the other physicochemical parameters and water holding capacity (WHC %) levels varied. SPFL supplementation had a significant impact on the rheological properties of yoghurt production, allowing sweet potato flour to replace the industrial stabiliser. Scanning Electron Micrograph (SEM) of yoghurt enriched with SPFL revealed denser and smaller gaps, as well as the presence of sweet potato globules embedded in and attached to the gel matrix. The results obtained in the present research imply that sweet potatoes can be used to produce a kind of cohesive and gummy yoghurt that can be used instead of industrial stabilizers.","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":"70564270","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
Formulation and Optimization of Constituent in Legumes-Based Milk Chocolate Fortified with Citrus Peel Powder 柑橘皮粉强化豆科牛奶巧克力的配方及成分优化
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.136045
Preethi Selvaraj, Anhuradha Shanmugam, Arrivukkarasan Sanjeevirayar
{"title":"Formulation and Optimization of Constituent in Legumes-Based Milk Chocolate Fortified with Citrus Peel Powder","authors":"Preethi Selvaraj, Anhuradha Shanmugam, Arrivukkarasan Sanjeevirayar","doi":"10.4236/fns.2022.136045","DOIUrl":"https://doi.org/10.4236/fns.2022.136045","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":"70564443","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
Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum) 蒸煮处理对高粱稻壳矿质元素的影响
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.131008
R. Siminiuc, L. Coșciug
{"title":"Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)","authors":"R. Siminiuc, L. Coșciug","doi":"10.4236/fns.2022.131008","DOIUrl":"https://doi.org/10.4236/fns.2022.131008","url":null,"abstract":"Soriz (Sorghum oryzoidum) is a relatively new cereal of hybrid origin obtained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease in minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op-timize the parameters of raw material processing and culinary treatment with the aim of minimizing the mineral loss as well as for the nutritional value balance of soriz sorghum dishes.","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":"70562826","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 a Community-Based Intervention on the Lifestyle and Health of People at Risk of Type 2 Diabetes in Benin 以社区为基础的干预对贝宁2型糖尿病高危人群生活方式和健康的影响
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1310061
C. Metonnou, C. Azandjeme, C. Sossa, Bio Nigan Issiako, M. N. Paraïso, V. Agueh
{"title":"Effects of a Community-Based Intervention on the Lifestyle and Health of People at Risk of Type 2 Diabetes in Benin","authors":"C. Metonnou, C. Azandjeme, C. Sossa, Bio Nigan Issiako, M. N. Paraïso, V. Agueh","doi":"10.4236/fns.2022.1310061","DOIUrl":"https://doi.org/10.4236/fns.2022.1310061","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":"70563087","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
Biological in Vitro and in Vivo Studies of the Milk Thistle Seed Oil 水飞蓟籽油的体内外生物学研究
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1312071
Heba H. Gaber, A. Sedki, W. E. Sherbiny, E. Elgendy
{"title":"Biological <i>in Vitro</i> and <i>in Vivo</i> Studies of the Milk Thistle Seed Oil","authors":"Heba H. Gaber, A. Sedki, W. E. Sherbiny, E. Elgendy","doi":"10.4236/fns.2022.1312071","DOIUrl":"https://doi.org/10.4236/fns.2022.1312071","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":"70563270","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
Physical and Phytochemical Properties of the Rind of Five Watermelon Cultivars 5个西瓜品种外皮的物理和植物化学性质
食品与营养科学(英文) Pub Date : 2022-01-01 DOI: 10.4236/fns.2022.1312072
David Bazié, K. Konaté, Dakuyo Roger, Kabakdé Kaboré, Abdoudramane Sanou, Hemayoro Sama, M. Dicko
{"title":"Physical and Phytochemical Properties of the Rind of Five Watermelon Cultivars","authors":"David Bazié, K. Konaté, Dakuyo Roger, Kabakdé Kaboré, Abdoudramane Sanou, Hemayoro Sama, M. Dicko","doi":"10.4236/fns.2022.1312072","DOIUrl":"https://doi.org/10.4236/fns.2022.1312072","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":"70563314","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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