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Preventive Nutrition and Food Science

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https://www.readbyqxmd.com/read/28401090/non-newtonian-characteristics-of-gochujang-and-chogochujang-at-different-temperatures
#1
Ji Eun Choi, Jun Ho Lee
This study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35, and 45°C). Rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s(-1). Gochujang and chogochujang were found to be non-Newtonian fluids according to the Herschel-Bulkley model. Yield stress and consistency coefficient of gochujang at different temperatures were higher than those of chogochujang, whereas the opposite was observed for flow behavior index...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401089/rheological-differences-of-waxy-barley-flour-dispersions-mixed-with-various-gums
#2
Chong-Yeon Kim, Byoungseung Yoo
Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401088/leaves-of-raphanus-sativus-l-shows-anti-inflammatory-activity-in-lps-stimulated-macrophages-via-suppression-of-cox-2-and-inos-expression
#3
Hye-Jin Park, Minjung Song
Raphanus sativus L. (RS) is a cruciferous vegetable that is widely consumed in Korea. The anticancer activity of leaves of RS (RSL) extract has been investigated; however, no studies focused on its anti-inflammatory effects. Therefore, the aim of the current study was to evaluate the anti-inflammatory effects of RSL extract. In brief, RSL powder was fractionated into n-hexane, chloroform, ethyl acetate, n-butanol, and water-soluble fractions. Lipopolysaccharide (LPS)-stimulated RAW264.7 cells were treated with each fraction for initial screening...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401087/low-dose-yeast-hydrolysate-in-treatment-of-obesity-and-weight-loss
#4
Eun Young Jung, Jong Woo Lee, Yang Hee Hong, Un Jae Chang, Hyung Joo Suh
The anti-obesity effects of yeast hydrolysate (YH) supplementation (1.0 g/d) have already been demonstrated. We investigated whether a low dose of YH (0.5 g/d, YH-500) also has the anti-obesity effects. Thirty obese women were randomly assigned to the control or YH-500 groups. After 8 weeks, weight and body mass index were significantly reduced by the YH treatment (0.5 g/d) (P<0.05). The YH-500 group lost a significant amount of body fat after the 8-week treatment: fat mass 25.9 kg (baseline) versus 23.8 kg (8th week), P<0...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401086/optimization-of-maillard-reaction-in-model-system-of-glucosamine-and-cysteine-using-response-surface-methodology
#5
Shanika Jeewantha Thewarapperuma Arachchi, Ye-Joo Kim, Dae-Wook Kim, Sang-Chul Oh, Yang-Bong Lee
Sulfur-containing amino acids play important roles in good flavor generation in Maillard reaction of non-enzymatic browning, so aqueous model systems of glucosamine and cysteine were studied to investigate the effects of reaction temperature, initial pH, reaction time, and concentration ratio of glucosamine and cysteine. Response surface methodology was applied to optimize the independent reaction parameters of cysteine and glucosamine in Maillard reaction. Box-Behnken factorial design was used with 30 runs of 16 factorial levels, 8 axial levels and 6 central levels...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401085/physicochemical-qualities-and-flavor-patterns-of-traditional-chinese-vinegars-manufactured-by-different-fermentation-methods-and-aging-periods
#6
Yaping Gao, Yunhee Jo, Namhyeok Chung, Song-Yi Gu, Yong-Jin Jeong, Joong-Ho Kwon
Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401084/influence-of-roasting-treatment-on-the-antioxidant-activities-and-color-of-burdock-root-tea
#7
Darye Lee, Choon Young Kim
The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401083/antioxidant-activities-of-functional-beverage-concentrates-containing-herbal-medicine-extracts
#8
Seon-Joo Park, Mi-Ok Kim, Jung Hoan Kim, Sehyun Jeong, Min Hee Kim, Su-Jin Yang, Jongsung Lee, Hae-Jeung Lee
This study investigated the antioxidant activity of functional beverage concentrates containing herbal medicine extracts (FBCH) using various antioxidant assays, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and reducing power assay. The total polyphenolic content of FBCH (81.45 mg/100 g) was higher than Ssanghwa tea (SHT, 37.56 mg/100 g). The antioxidant activities of FBCH showed 52.92% DPPH and 55...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401082/vaccinium-angustifolium-root-extract-suppresses-fc%C3%A9-ri-expression-in-human-basophilic-ku812f-cells
#9
Sun Yup Shim, Kyung Dong Lee, Mina Lee
Vaccinium angustifolium, commonly known as the lowbush blueberry, is a rich source of flavonoids, with which various human physiological activities have been associated. The present study focuses on the investigation of the effect of the methanolic extract of V. angustifolium root extract (VAE) on high affinity immunoglobulin E receptor (FcɛRI) α chain antibody (CRA-1)-induced allergic reaction in human basophilic KU812F cells. The total phenolic content of VAE was found to be 170±1.9 mg gallic acid equivalents/g...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28401081/zinc-in-pancreatic-islet-biology-insulin-sensitivity-and-diabetes
#10
REVIEW
Wolfgang Maret
About 20 chemical elements are nutritionally essential for humans with defined molecular functions. Several essential and nonessential biometals are either functional nutrients with antidiabetic actions or can be diabetogenic. A key question remains whether changes in the metabolism of biometals and biominerals are a consequence of diabetes or are involved in its etiology. Exploration of the roles of zinc (Zn) in this regard is most revealing because 80 years of scientific discoveries link zinc and diabetes...
March 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078267/correction-of-table
#11
(no author information available yet)
[This corrects the article on p. 165 in vol. 21, PMID: 27752491.].
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078266/evaluation-of-melanoidins-formed-from-black-garlic-after-different-thermal-processing-steps
#12
Ok-Ju Kang
The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078265/classification-of-31-korean-wheat-triticum-aestivum-l-cultivars-based-on-the-chemical-compositions
#13
Induck Choi, Chon-Sik Kang, Choon-Kee Lee, Sun-Lim Kim
Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078264/comparison-of-ginsenoside-contents-in-different-parts-of-korean-ginseng-panax-ginseng-c-a-meyer
#14
Ok-Ju Kang, Ji-Sang Kim
The present study was conducted to investigate the ginsenoside profiles of the main root, root hair, and leaf of ginseng in order to demonstrate their possible application in medicine. The total ginsenoside content of the leaf was up to 12 times than that in the main root, and the content of protopanaxadiol groups was higher than that of protopanaxatriol groups in all the samples. The leaf was shown to contain high amounts of ginsenosides Rb3 and Rh1, whereas the main root contained large amounts of ginsenosides Rb1 and Rc...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078263/cytotoxic-effects-of-strawberry-korean-raspberry-and-mulberry-extracts-on-human-ovarian-cancer-a2780-cells
#15
Dahae Lee, Ki Sung Kang, Sanghyun Lee, Eun Ju Cho, Hyun Young Kim
Reactive oxygen species are tumorigenic by their ability to increase cell proliferation, survival, and cellular migration. The purpose of the present study was to compare the antioxidant activity and cytotoxic effects of 3 berry extracts (strawberry, Korean raspberry, and mulberry) in A2780 human ovarian carcinoma cells. Except for raspberry, the ethyl acetate or methylene chloride fractions of berries containing phenolic compounds exerted dose dependent free radical scavenging activities. In the raspberry fractions, the hexane fraction also exhibited potent antioxidant activity...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078262/the-leaf-of-diospyros-kaki-thumb-ameliorates-renal-oxidative-damage-in-mice-with-type-2-diabetes
#16
Myung-Sook Choi, Mi Ji Jeong, Yong Bok Park, Sang Ryong Kim, Un Ju Jung
Diabetic kidney disease is the most common and severe chronic complication of diabetes. The leaf of Diospyros kaki Thumb (persimmon) has been commonly used for herbal tea and medicinal purposes to treat a variety of conditions, including hypertension and atherosclerosis. However, the effect of persimmon leaf on kidney failure has not been investigated. This study aimed to examine the role of persimmon leaf in protecting the diabetes-associated kidney damage in a mouse model of type 2 diabetes. Mice were fed either a normal chow diet with or without powered persimmon leaf (5%, w/w) for 5 weeks...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078261/effects-of-aqueous-extracts-of-cynanchum-wilfordii-in-rat-models-for-postmenopausal-hot-flush
#17
Gyuok Lee, Chul-Yung Choi, Woojin Jun
Menopausal hot flushes (HFs), which manifest as a transient increase in skin temperature, occur most frequently in postmenopausal women, and sometimes negatively influence daily life. We investigated the effect of an aqueous extract of Cynanchum wilfordii (CWW) in a rat model of menopausal HFs, where tail skin temperature (TST) is increased after the rapid estrogen decline induced by ovariectomy. Ten-week-old female rats were ovariectomized and treated with CWW for 1 week. We measured TST and rectal temperatures (RT) and investigated serum estradiol...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078260/rheological-and-pasting-properties-of-naked-barley-flour-as-modified-by-guar-xanthan-and-locust-bean-gums
#18
Sung-Jin Yoon, Youngseung Lee, Byoungseung Yoo
To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078259/effects-of-blends-of-low-protein-winter-wheat-flour-and-barley-byproducts-on-quality-changes-in-noodles
#19
Na-Young Lee
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078258/multiresponse-optimization-and-prediction-of-antioxidant-properties-of-aqueous-ginger-extract
#20
Solomon Akinremi Makanjuola, Victor Ndigwe Enujiugha, Olufunmilayo Sade Omoba
The influence of extraction temperature, powder concentration, and extraction time on the antioxidant properties of aqueous ginger extract was investigated. The possibility of estimating the antioxidant properties of the extract from its absorbance and colour properties was also investigated. Results indicated that powder concentration was the most significant factor to consider in optimizing antioxidant extraction. However, temperature and time still influenced the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity while extraction temperature influenced the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the extract...
December 2016: Preventive Nutrition and Food Science
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