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Food Science & Nutrition

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https://www.readbyqxmd.com/read/28265372/erratum
#1
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[This corrects the article DOI: 10.1002/fsn3.315.].
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265371/physicochemical-and-sensory-quality-of-yogurt-incorporated-with-pectin-from-peel-of-citrus-sinensis
#2
Fatiha Arioui, Djamel Ait Saada, Abderrahim Cheriguene
Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265370/evaluation-of-the-proximate-composition-antioxidant-potential-and-antimicrobial-activity-of-mango-seed-kernel-extracts
#3
Jane K Mutua, Samuel Imathiu, Willis Owino
After pulp extraction in fruit processing industry, a significant quantity of mango seed kernels are discarded as solid wastes. These seed kernels can be ideal raw materials for obtaining extracts rich in bioactive compounds with good antioxidant properties. The conversion of these wastes into utilizable food ingredients would help in reducing environmental problems associated with processing waste disposal. In order to determine their potential use, this study evaluated some of the biochemical characteristics and antimicrobial potential of mango seed kernel extracts on medically important human bacterial and fungal pathogens...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265369/acceptability-and-solubility-of-iron-and-zinc-contents-of-modified-moringa-oleifera-sauces-consumed-in-the-far-north-region-of-cameroon
#4
Saliou Mawouma, Roger Ponka, Carl Moses Mbofung
Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265368/bioactivities-of-coturnix-japonica-quail-egg-yolk-and-albumen-against-physiological-stress
#5
Gideon O Oladipo, Emmanuel O Ibukun
Cold and immobilization stressors can generate oxidative stress as well as skeletal muscle fatigue. Free radicals cause oxidative degradation of lipids, proteins, nucleic acids, and carbohydrates molecules thereby compromising cell integrity and function. Coturnix japonica (quail) egg had been described as being very functional biochemically, due to the essential biomolecules it contains in very regulated quantity. This study was designed to evaluate the in vitro antioxidant activity of extracts of quail egg yolk and the albumen...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265367/antioxidant-effect-of-leaf-extracts-from-cressa-cretica-against-oxidation-process-in-soybean-oil
#6
Afsaneh Afshari, S Zahra Sayyed-Alangi
Phenolic compounds from Cressa cretica leaves were extracted using different solvents (water and ethanol 70%) during 3-24 h by immersion method and were determined according to the Folin-Ciocalteu method. The antioxidant activities of the extracts were investigated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging, ferric reduction activity potential and total antioxidant capacity assays compared with synthetic antioxidant namely BHT. The results were shown that the most total phenol content was outcome of the ethanolic extract after 18 h (68...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265366/micronutrient-composition-and-acceptability-of-moringa-oleifera-leaf-fortified-dishes-by-children-in-ada-east-district-ghana
#7
Mary Glover-Amengor, Richmond Aryeetey, Edwin Afari, Alexander Nyarko
Moringa oleifera (M. oleifera), a green leafy vegetable, is a good source of minerals and vitamins which could be consumed as part of diet to improve human health and well-being. Drying M. oleifera leaves could make it readily available for use as a food fortificant. The objectives of the study were to determine micromineral and β -carotene content of dried M. oleifera leaves, and leaf-incorporated local dishes, and also assess school children's (4-12 yr) acceptability of dried M. oleifera leaf-incorporated local dishes and feasibility of introducing dried leaves into a school lunch menu...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265365/assessment-of-mold-contamination-and-physicochemical-properties-of-crude-palm-oil-sold-in-jos-nigeria
#8
Chuks K Odoh, Tarfen Y Amapu, Ikechukwu P Orjiakor, Paul E Martins, Benedict T Seibai, Uche K Akpi, Chinyere S Ugwu, Nathaniel I Lerum, Amechi S Nwankwegu
Due to increasing reports on poor-quality palm oil in the market, there has been a continual decrease in demand and revenue cum product rejection of palm oil sold in Jos, Nigeria. Hence, the significance of this work aims to moderate the microbial and physical qualities of crude palm oil sold in different major markets in order to increase revenue through quality control and quality assurance protocols. The intent is to create awareness among government monitoring agencies, buyers (exporters and importers), and to promote standard processing procedures among manufacturers...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265364/safety-of-micronized-palmitoylethanolamide-micropea-lack-of-toxicity-and-genotoxic-potential
#9
Earle R Nestmann
Palmitoylethanolamide (PEA) is a natural fatty acid amide found in a variety of foods, which was initially identified in egg yolk. MicroPEA of defined particle size (0.5-10 μm) was evaluated for mutagenicity in Salmonella typhimurium, for clastogenicity/aneuploidy in cultured human lymphocytes, and for acute and subchronic rodent toxicity in the rat, following standard OECD test protocols, in accordance with Good Laboratory Practice (GLP). PEA did not induce mutations in the bacterial assay using strains TA1535, TA97a, TA98, TA100, and TA102, with or without metabolic activation, in either the plate incorporation or liquid preincubation methods...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265363/comparison-of-proximate-composition-and-sensory-attributes-of-clariid-catfish-species-of-clarias-gariepinus-heterobranchus-bidorsalis-and-their-hybrids
#10
Wasiu A Olaniyi, Olukayode A Makinde, Ofelia G Omitogun
Clariid catfish are favorite food fish especially in African and Asian continents. Recently there has been preference for particular species or hybrids of these species based on quality assurance and value addition. Consequently, this study aimed to evaluate the possible effect of different catfish species and their hybrids on proximate composition and sensory attributes. Catfish species, Clarias gariepinus (CC), Heterobranchus bidorsalis (HH), with their hybrid (CH), and reciprocal hybrid (HC) were evaluated for sensory variables - cognitive (sweet, salty, sour, bitter, and recent characteristic taste 'umami') and qualitative (texture, aroma, flavor, and color) tests; and nutritional variables - proximate composition (moisture, protein, ether/fat, and ash)...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265362/effect-of-different-salt-and-fat-levels-on-the-physicochemical-properties-and-sensory-quality-of-black-pudding
#11
Susann Fellendorf, Maurice G O'Sullivan, Joseph P Kerry
Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty-five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.6-1.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265361/stabilization-of-sunflower-oil-with-pussy-willow-salix-aegyptiaca-extract-and-essential-oil
#12
Zahra Sayyari, Reza Farahmandfar
The aim of present study was to evaluate antioxidant efficacy of pussy willow extract (PWE) and essential oil (PWEO) in stabilization of sunflower oil (SFO) during ambient storage (60 days at 25°C). Initially, total phenolic (TP) and total flavonoid (TF) contents were evaluated. Then, PWE, PWEO, and TBHQ were added to SFO. Peroxide value (PV), carbonyl value (CV), total polar compound (TPC), acid value (AV), and Oxidative stability index (OSI) were measured every 15 days. The results showed that PWE had higher TP and TF than PWEO (TP: 966...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265360/a-nutritional-supplement-containing-lactoferrin-stimulates-the-immune-system-extends-lifespan-and-reduces-amyloid-%C3%AE-peptide-toxicity-in-caenorhabditis-elegans
#13
Patricia Martorell, Silvia Llopis, Nuria Gonzalez, Daniel Ramón, Gabriel Serrano, Ana Torrens, Juan M Serrano, Maria Navarro, Salvador Genovés
Lactoferrin is a highly multifunctional glycoprotein involved in many physiological functions, including regulation of iron absorption and immune responses. Moreover, there is increasing evidence for neuroprotective effects of lactoferrin. We used Caenorhabditis elegans as a model to test the protective effects, both on phenotype and transcriptome, of a nutraceutical product based on lactoferrin liposomes. In a dose-dependent manner, the lactoferrin-based product protected against acute oxidative stress and extended lifespan of C...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265359/the-relationship-between-agricultural-biodiversity-dietary-diversity-household-food-security-and-stunting-of-children-in-rural-kenya
#14
Florence K M'Kaibi, Nelia P Steyn, Sophie A Ochola, Lissane Du Plessis
The study was to determine the role of Dietary diversity (DD), household food security (HFS), and agricultural biodiversity (AB) on stunted growth in children. Two cross-sectional studies were undertaken 6 months apart. Interviews were done with mothers/caregivers and anthropometric measurements of children 24-59 months old. HFS was assessed by household food insecurity access scale (HFIAS). A repeated 24-h recall was used to calculate a dietary diversity score (DDS). Agricultural biodiversity (AB) was calculated by counting the number of edible plants and animals...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265358/blanching-influences-the-phenolics-composition-antioxidant-activity-and-inhibitory-effect-of-adansonia-digitata-leaves-extract-on-%C3%AE-amylase-%C3%AE-glucosidase-and-aldose-reductase
#15
Emmanuel A Irondi, Jacob K Akintunde, Samson O Agboola, Aline A Boligon, Margareth L Athayde
Adansonia digitata (A. digitata) leaves serve as food and has several medicinal uses in many parts of the world. This study evaluated the influence of blanching on the phenolics composition, antioxidant activity, and inhibitory effect of methanol extract of A. digitata leaves on the activities of some key enzymes (α-amylase, α-glucosidase, and aldose reductase) implicated in type 2 diabetes (T2D) in vitro. Reverse-phase HPLC analysis revealed that the leaves had appreciable levels of flavonoids and phenolic acids, including catechin, epicatechin, rutin, quercitrin, quercetin, kaempferol, and luteolin (flavonoids); gallic, chlorogenic, caffeic, and ellagic acids (phenolic acids)...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265357/antioxidant-potential-of-juglans-nigra-black-walnut-husks-extracted-using-supercritical-carbon-dioxide-with-an-ethanol-modifier
#16
Jonathan Wenzel, Cheryl Storer Samaniego, Lihua Wang, Laron Burrows, Evan Tucker, Nathan Dwarshuis, Michelle Ammerman, Ali Zand
The black walnut, Junglas nigra, is indigenous to eastern North America, and abscission of its fruit occurs around October. The fruit consists of a husk, a hard shell, and kernel. The husk is commonly discarded in processing, though it contains phenolic compounds that exhibit antioxidant and antimicrobial properties. For this study, black walnut husks were extracted using supercritical carbon dioxide with an ethanol modifier. The effects of temperature, ethanol concentration, and drying of walnut husks prior to extraction upon antioxidant potential were evaluated using a factorial design of experiments...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265356/removal-of-cadmium-from-contaminated-lentinula-edodes-by-optimized-complexation-and-coagulation
#17
Yi Wang, Chen Wang, Wei Cheng, Yinbing Bian, Peng Guo
Heavy metal pollution is a serious problem for Lentinula edodes; however, the treatment of contaminated L. edodes has seldom been studied. This study investigated the removal of cadmium (Cd) from contaminated L. edodes and its lentinan by complexation and coagulation. Some influencing factors, such as pH, medical dosage, and preoxidation were examined. Cd complexation from contaminated L. edodes was shown to be more efficient under acidic conditions (pH 5.0), with a clearance rate of 80.47% in 25 mmol/L EDTA and 78...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265355/euglena-gracilis-paramylon-activates-human-lymphocytes-by%C3%A2-upregulating-pro-inflammatory-factors
#18
Rossella Russo, Laura Barsanti, Valter Evangelista, Anna M Frassanito, Vincenzo Longo, Laura Pucci, Giuseppe Penno, Paolo Gualtieri
The aim of this study was to verify the activation details and products of human lymphomonocytes, stimulated by different β-glucans, that is Euglena paramylon, MacroGard(®), and lipopolysaccharide. We investigated the gene expression of inflammation-related cytokines and mediators, transactivation of relevant transcription factors, and phagocytosis role in cell-glucan interactions, by means of RT-PCR, immunocytochemistry, and colorimetric assay. Our results show that sonicated and alkalized paramylon upregulates pro-inflammatory factors (NO, TNF-α, IL-6, and COX-2) in lymphomonocytes...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265354/genistein-suppresses-the-proliferation-of-telomerase-negative-cells
#19
Chuan-Chuan Lin, Meng-Hsun Hsieh, Shu-Chun Teng
In both tumor and yeast cells that lack telomerase, telomeres are maintained via an alternative recombination mechanism. In this study, we tested genistein, a potential TOP2 inhibitor required for telomere-telomere recombination, on the repression of telomere-telomere recombination. Genistein on the repression of type II recombination on a tlc1 yeast strain was examined by the telomeric DNA structures using Southern blot analysis. Telomere patterns of freshly dissected tlc1 spores containing an empty plasmid (pYES2) or a yeast TOP2 (yTOP2) plasmid were analyzed...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28265353/effects-of-pretreatments-of-banana-musa-aaa-omini-on-the-composition-rheological-properties-and-baking-quality-of-its-flour-and-composite-blends-with-wheat-flour
#20
Adegoke H Bakare, Olukemi D Ogunbowale, Mojisola O Adegunwa, Joseph O Olusanya
Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4...
March 2017: Food Science & Nutrition
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