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Food Science & Nutrition

Xiaowei Sheng, Dengqun Shu, Xiajun Tang, Yitian Zang
Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes in total viable count, thiobarbituric acid content, pH, total volatile basic nitrogen, and sensory scores revealed that the required quality standard of the beef treated with distilled water, Tpp, and SAEW was maintained for up to 6-8, 12-14, and 14-16 days, respectively...
October 2018: Food Science & Nutrition
Hyun-Kyung Kim, Soo-Hwan Kim, Chul-Soo Jang, Sung-In Kim, Chang-Oh Kweon, Byung-Won Kim, Jae-Ki Ryu
Several studies have reported individual benefits of yogurt and exercise on health; however, their combined effects remain unclear. Twenty-four healthy individuals participated in the study and were randomly assigned to the following four groups: control, yogurt, exercise, and combination. The participants consumed yogurt and exercised for 2 weeks, and we examined the combined effects of yogurt and exercise on physiological biomarkers. Individually, yogurt and exercise did not exert a significant effect on biomarkers of depression or cardiovascular disease, although vitamin D levels increased in the exercise group...
October 2018: Food Science & Nutrition
Jasper R F W Leuven, Annerie H M Rutenfrans, Alexander G Dolfing, Rob S E W Leuven
At least 10% of children worldwide are diagnosed with overweight. Part of this problem is attributed to low vegetable intake, for which preference at a younger age is an indicator. Few studies examined long-term effects of school garden interventions on the knowledge about and preference for vegetables. Therefore, in this study, an intervention period of 7 months (17 lessons) was organized for primary school students ( n  = 150) of age 10-12 years in the Municipality of Nijmegen (the Netherlands). Surveys were conducted before and after the intervention period to test the ability of students to identify vegetables, to measure their self-reported preference for vegetables, and to analyze students' attitudes toward statements about gardening, cooking, and outdoor activity...
October 2018: Food Science & Nutrition
Rui Sun, Lei Sun, Chuanming Han
Objective: To investigate the correlation between chemical constituents and active ingredients of 13 types of Chinese mulberry fruits. Methods: Thirteen types mulberry fruits were harvested. The correlation between chemical constituents and active ingredients (primarily anthocyanins and rutins) of 13 new types of Chinese mulberries was assessed using partial-least-squares, principle-component and canonical-correlation analyses. Results: Vitamin C and titratable acid in the mulberry fruits were critical components that affected the active ingredients, especially anthocyanins and rutins...
October 2018: Food Science & Nutrition
Diru Liu, Jianjun Cheng, Changhui Zhao, Mingruo Guo
Thermal treatment has been utilized to improve the functional properties of proteins for many years. In this study, we aimed to investigate the effect of sodium triphosphate (Na5 P3 O10 ) on particle size and size distribution of heat-induced whey protein concentrate (WPC) aggregates under different processing conditions. The results showed that high Na5 P3 O10 level (>0.5%, w/w), long heating time (>15 min), and alkaline condition (pH 8-8.5) facilitated formation of large particles (>10 μm). The WPC aggregates with small-to-medium particle size (1-3 μm) that are suitable to be applied as a fat replacer were obtained by heating the WPC solution (8%, w/v) containing 0...
October 2018: Food Science & Nutrition
Manahel Mohammed Ahmed, Ismat G Abdalla, A M Salih, Amro B Hassan
This study was aimed to evaluate the effect of gamma irradiation at dose levels of 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 kGy on fungal growth, free fatty acids, in vitro protein digestibility (IVPD), protein solubility, and functional properties of sorghum grains. Results indicated that radiation process enhanced the storability properties. It eliminates the fungal incidence particularly at the higher doses 4.0 and 5.0 kGy, and significantly ( p  < 0.05) reduced the content of the free fatty acids to the level 3...
October 2018: Food Science & Nutrition
Bunty Maskey, Drishya Dhakal, Mahalaxmi Pradhananga, Nabindra Kumar Shrestha
Pectin was extracted at temperature of 100 and 120°C with two different pH conditions each, pH 1.5 and pH 2 along with different extraction ratios, ER1:1, 1:1.5 and 1:2 respectively. Data obtained were analyzed statistically using ANOVA (no blocking) at 5% level of significance, which showed that there was significant difference ( p  < 0.05) between the pectin extracted at 100°C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2, respectively, whereas there was not any significant difference between extraction at 120°C, pH 1...
October 2018: Food Science & Nutrition
Poonam Singha, Sushil K Singh, Kasiviswanathan Muthukumarappan, Padmanaban Krishnan
Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%-20%) and extrusion process parameters such as barrel and die temperature (100-140°C), screw speed (100-200 rpm), and feed moisture content (14%-20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology...
October 2018: Food Science & Nutrition
Mina Kim, Dong-Geon Nam, Sang-Bum Kim, Pureum Im, Jeong-Sook Choe, Ae-Jin Choi
Dietary supplementation with lactic acid bacteria to maintain or improve intestinal health is advocated. Weissella spp. are present in different fermented vegetable-based foods like kimchi , as well as in the normal gastrointestinal (GI) tract of humans. Weissella cibaria strains have been proposed as potential probiotics. Freeze-drying is a promising treatment method for these strains for industrial applications and to increase the accessibility of their health-promoting benefits. Moreover, probiotic strains need to be able to survive in the host GI tract, and acid and bile are both environmental stressors that can reduce strain survival...
October 2018: Food Science & Nutrition
Ahmad Jahanbakhshi, Yousef Abbaspour-Gilandeh, Tarahom Mesri Gundoshmian
Lack of sufficient knowledge about the physical and mechanical properties of agricultural products can result in higher waste of them. Due to the importance of carrot as an agricultural product and lack of much knowledge about how to reduce its waste as well as design and optimize the required harvest and postharvest machinery, this research study was carried out to fill this gap. In this study, physical properties included the length, width, thickness, mean diameter (geometric and arithmetic), mass, volume, density, sphericity, surface area, aspect ratio...
October 2018: Food Science & Nutrition
Kingsley Omage, Vivian O Omuemu
Background: Analysis of dietary patterns gives a more comprehensive impression of the food consumption habits within a population. Poor dietary habits among undergraduate students have been reported as a lifestyle challenge they face while in school. This study was carried out to assess the dietary pattern and nutritional status of undergraduate students in Igbinedion University, Okada. Methodology: This study applied a cross-sectional, descriptive study design and 800 undergraduate students selected by multistage sampling method participated in the study...
October 2018: Food Science & Nutrition
Aderonke I Olagunju, Olufunmilayo S Omoba, Victor N Enujiugha, Adeola M Alashi, Rotimi E Aluko
Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea ( Cajanus cajan ) is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis using pepsin and pancreatin. Hydrolysates were evaluated for their amino acid composition, antioxidant properties, in vitro and in vivo antihypertensive properties...
October 2018: Food Science & Nutrition
Soroush Haghighi-Manesh, Mohammad Hossein Azizi
Corn bran, as one of the high-fructose corn syrup industries' by-products, is a rich source of functional fibers. The major fraction of corn bran is insoluble arabinoxylan having lower functional properties than the minor soluble function. Therefore, the main aim of this research was to increase the soluble fiber content of corn bran and use it for functional cake production. In this regard, milled corn bran with three different sizes was exposed to one factor enzymatic treatment to select the best sieving size (the criterion for selecting the best product in each stage of assay was production of the highest amount of soluble fiber)...
October 2018: Food Science & Nutrition
Henry O Udeh, Kwaku G Duodu, Afam I O Jideani
Background: Deficiency of essential minerals is a widespread nutritional disorder in the world, particularly in developing economies. Poor mineral accessibility from foods is a major contributing factor to deficiency and associated health problems. This study investigated the effect of malting on minerals, phytic acid, and physicochemical properties of finger millet varieties. Sorghum was used as external reference. Mineral composition was analyzed using an inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS)...
October 2018: Food Science & Nutrition
Jiamiao Hu, Shenghan Ge, Chenying Huang, Peter C K Cheung, Luan Lin, Yi Zhang, Baodong Zheng, Shaoling Lin, Xiujuan Huang
This study was conducted to assess the potential application of ultrasonic treatment to enhance the tenderness of whelk ( Buccinum undatum ) meat. The optimum ultrasonic conditions for the maximum tenderization effect were determined using response surface methodology by a three-level factorial Box-Behnken design for the optimization of three variables. The optimum conditions for the three variables found were as follows: ultrasound power at 200 W, treatment time for 9.6 min, and temperature at 45°C. The resulted tenderization effect was comparable to traditional enzymatic methods...
October 2018: Food Science & Nutrition
Warinporn Klunklin, Geoffrey Savage
Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder ( Perna canaliculus ) added in the range of 5-15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.90%), and ash (6.00%) contents and a lower total fat (5.64%) content compared to the control biscuits. The in vitro starch digestibility and predicted glycemic index (pGI) decreased in the fortified biscuits by 18.95% and 6.18%, respectively, while the in vitro protein digestibility increased by 3...
October 2018: Food Science & Nutrition
Majekodunmi R Adedayo, Jacob K Akintunde, Alhassan Sani, Aline A Boligon
Mono-culture fermentation by Rhizopus stolonifer could promote the healthiness of immune systems and cholesterol levels. Hence, we examined the effect of diet from mono-culture fermentation of Moringa oleifera seeds by R. stolonifer (MCF-MORS) on hematological parameters and fundamental indicators of hypercholesterolemia in rat. The animals were divided into six groups ( n  =   6). Group 1 was placed on basal diet. Group II, III, IV and V were placed on a basal diets supplemented with 7.5%, 15%, 22.5% and 30%, respectively, of MCF-MORS...
October 2018: Food Science & Nutrition
Amir H P Anvarian, Madeleine P Smith, Tim W Overton
Orange juice (OJ) contains numerous compounds some of which are known to play key roles in growth and survival of bacteria. This study aimed to investigate the effects of natural or processing-induced variations in OJ composition on the physiology of Escherichia coli . OJ and model OJ (MOJ) samples containing various sugars, organic acids, amino acids, or ascorbic acid were inoculated with E. coli K-12 MG1655 in different growth phases. The culturability, viability, and physiology of the cells were investigated during storage using plate counting and flow cytometry...
October 2018: Food Science & Nutrition
Emmanuel Oladeji Alamu, Ibironke Popoola, Busie Maziya-Dixon
Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein-energy malnutrition (PEM). Diet-based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour inclusion on the nutritional properties, consumer preference, purchase intent, and willingness to pay for wheat-based fritters. The proximate composition of both types of fritters was determined using standard methods, Consumer preference survey on organoleptic properties was carried out among 291 participants (93 men, 198 women) in Chipata, Katete, and Lundazi districts of Eastern Zambia...
October 2018: Food Science & Nutrition
Basiru O Ajiboye, Oluwafemi A Ojo, Marry A Okesola, Ayodele J Akinyemi, Justina Y Talabi, Olajumoke T Idowu, Adewale O Fadaka, Aline A Boligon, Marli M Anraku de Campos
The phenolic extract of Senecio biafrae leaves was investigated to determine the in vitro antioxidant, phenolic profiles, and inhibition of key enzymes relevant to type II diabetes mellitus (α-amylase and α-glucosidase) and Alzheimer's disease (acetylcholinesterase and butrylcholinesterase). The phenolic extract demonstrated significant scavenging abilities against all in vitro antioxidant parameters assessed. Reversed-phase HPLC of the extract revealed the presence of gallic acid, chlorogenic, caffeic acid, rutin, quercetin, and kaempferol...
October 2018: Food Science & Nutrition
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