Consumer preference optimization of scallopini made from boneless, skinless chicken thighs.

abstract：:Chemical composition and nutritional quality of five Saudi dishes based on legumes were evaluated. On fresh weight basis, the dishes contained 35.3-78.1% moisture, 4.4-10.2% protein (NX6.25), 1.2-19.1% fat, 8.0-24.8% carbohydrates, 2.4-7.7% dietary fibre, 1.4-2.9% ash and 71-311 Kcal (297-1301 KJ) per 100 g dish. The ...

journal_title：International journal of food sciences and nutrition

authors： al-Kanhal MA,al-Mohizea IS,al-Othaimeen AI,Khan MA

更新日期：1998-05-01 00:00:00

abstract：:A decline in adherence to the Mediterranean dietary pattern has been observed over the last years. The aim of this study was to assess the level of adherence to the Mediterranean diet and possible determinants in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort. Demographic and dietary data of...

journal_title：International journal of food sciences and nutrition

authors： Marventano S,Godos J,Platania A,Galvano F,Mistretta A,Grosso G

更新日期：2018-02-01 00:00:00

abstract：:Powdered infant formula (PIF) can be the sole source of nutrition for babies and infants. Monitoring conformational changes in protein during manufacture of PIF is critical in order to maintain its nutritional value. This study presents the development of a calibration model for monitoring conformational changes in PI...

journal_title：International journal of food sciences and nutrition

authors： Pabari RM,Togashi D,Cama-Moncunill R,El Arnaout T,Rifai H,Cruise P,Cullen PJ,Sullivan C

更新日期：2015-01-01 00:00:00

abstract：:Dry and 24-h imbibed rapeseeds and sesame seeds were defatted with hexane, and freeze-dried powder was analysed for the functional properties of the meals. The water absorption capacity of the imbibed rapeseed meal and the fat absorption capacity of both the imbibed meals were higher than dry meals. Protein solubility...

journal_title：International journal of food sciences and nutrition

authors： Mahajan A,Dua S,Bhardwaj S

更新日期：2002-11-01 00:00:00

abstract：:Mineral contents of four mulberry fruits and their pekmez samples growing particularly in the Malatya province in Turkey were determined by inductively coupled plasma atomic emission spectrometry. All samples contained high amounts of calcium, potassium, magnesium, sodium, phosphorus and sulphur. The highest mineral c...

journal_title：International journal of food sciences and nutrition

authors： Akbulut M,Ozcan MM

更新日期：2009-05-01 00:00:00

abstract：AIM:Study the shelf-life quality changes in raspberry juice with encapsulated lactobacilli (Lactobacillus rhamnosus NRRL B-4495 and Lactobacillus acidophilus NRRL B-442) obtained by spray drying and understand the various factors involved. METHODS AND RESULTS:Raspberry powder was obtained from spray drying lactobacill...

journal_title：International journal of food sciences and nutrition

authors： Anekella K,Orsat V

更新日期：2014-06-01 00:00:00

abstract：:Deficiencies of iron and zinc among the population dependent on plant foods necessitate strategies to maximize their bioavailability. In this context, specific combinations of promoters of iron and zinc bioaccessibility-namely, amchur (0.75 g/10 g), β-carotene-rich vegetables (2.5 g/10 g) and Allium spices (1.5 g/10 g...

journal_title：International journal of food sciences and nutrition

authors： Gautam S,Platel K,Srinivasan K

更新日期：2011-08-01 00:00:00

abstract：:The aim of this research was to analyse the quality of the lipid fraction extracted from commercially available cookies intended for infants. The composition, fatty acid distribution and oxidative stability of fats, interpreted as the resistance of fats against autooxidation, were studied. In addition, the kinetic par...

journal_title：International journal of food sciences and nutrition

authors： Wirkowska M,Górska A,Bryś J,Ostrowska-Ligęza E,Koczoń P

更新日期：2012-05-01 00:00:00

abstract：:Glycaemic response (GR) to starch-based meals depends on their food composition and microstructure. We studied the effect of palm and soybean oils on the microstructure of a solid starch-oil-gluten matrix, on the starch gelatinisation and in vitro digestibility. Additionally, a pilot cross-over study was carried out t...

journal_title：International journal of food sciences and nutrition

authors： Bravo C,Santos JL,Castillo G,Olivares G,Parada J

更新日期：2020-08-01 00:00:00

abstract：:The presence of furan in foods has received recent attention because of its association with harmful effects to human health. This compound, which is originated as a consequence of thermal treatment, is mainly found in canned, jarred, toasted and fried foods. The aim of this study was to estimate the exposure to furan...

journal_title：International journal of food sciences and nutrition

authors： Mesías M,Guerra-Hernández E,García-Villanova B

更新日期：2012-02-01 00:00:00

abstract：:Previous studies have shown that osteopontin (OPN) can enhance infant resistance to infection. However, the underlying mechanisms remain to be explored. Here, we studied the effects of OPN on the development and functions of immune cells in infant rats fed with OPN-enriched formula (OF) compared with regular formula (...

journal_title：International journal of food sciences and nutrition

authors： Chen X,Fang M,Xing S,Zuo D,Zhang P,Hu Z

更新日期：2018-12-01 00:00:00

abstract：BACKGROUND:Atherosclerosis begins in childhood and develops silently for decades before clinical events such as myocardial infarction or stroke occur. Only few studies have evaluated the relationship between CVD risk factors and carotid artery Intimal Media Thickness (IMT) in young asymptomatic people. AIM:The aim of ...

journal_title：International journal of food sciences and nutrition

authors： Clemente G,Mancini M,Giacco R,Tornatore A,Ragucci M,Riccardi G

更新日期：2015-01-01 00:00:00

abstract：:Seaweeds are rich in vitamins, minerals, dietary fibres, proteins, polysaccharides and various functional polyphenols. Many researchers have focused on brown algae as a potential source of bioactive materials in the past few decades. Ecklonia cava is a brown seaweed that is abundant in the subtidal regions of Jeju Isl...

journal_title：International journal of food sciences and nutrition

authors： Wijesinghe WA,Jeon YJ

更新日期：2012-03-01 00:00:00

abstract：:In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance met...

journal_title：International journal of food sciences and nutrition

authors： Mishra S,Kamboj U,Kaur H,Kapur P

更新日期：2010-05-01 00:00:00

abstract：:In this study, we sought the use of cultured human abdominal aortic aneurysm (AAA) tissue to investigate the transcriptional effects of some bioactives, whose role in the prevention of atherosclerotic plaque development through the regulation of gene expression has been hypothesized. After supplementation with n - 3 p...

journal_title：International journal of food sciences and nutrition

authors： Boschetti E,Bacon JR,Meyer F,Tugnoli V,Bordoni A,Kroon PA

更新日期：2013-03-01 00:00:00

abstract：:This work aims to evaluate the structure-stability relationship of anthocyanins in cell culture. An early degradation time (CT10) and half-degradation time (CT50) were used to characterise the stability of 10 of the most common anthocyanins, incubated with DMEM at 37 °C, pH = 7.4, 5% CO2 for different time periods. Ac...

journal_title：International journal of food sciences and nutrition

authors： Zhang J,Giampieri F,Afrin S,Battino M,Zheng X,Reboredo-Rodriguez P

更新日期：2019-05-01 00:00:00

abstract：:The present study evaluated functional properties of lactic-fermented ginger products. Three Zingiberaceae species were used as the substrate for fermentation using three lactic acid bacteria. The fermentation process ended 35-40 h after inoculation and reached a pH value of 3.5-4.0. Total antioxidant performances wer...

journal_title：International journal of food sciences and nutrition

authors： Chen IN,Ng CC,Wang CY,Chang TL

更新日期：2009-01-01 00:00:00

abstract：:Bulgur has been one of the most important traditional Durum wheat products in Turkey and Middle Eastern countries for ages. The objective of this study was to reveal the composition of some healthy components of industrial bulgur samples produced in Turkey. Total starch, resistant starch, dietary fibre and total pheno...

journal_title：International journal of food sciences and nutrition

authors： Tacer Caba Z,Boyacioglu MH,Boyacioglu D

更新日期：2012-03-01 00:00:00

abstract：:Residual cyanogens in gari, the most popular cassava food in West Africa, is implicated in the causation of tropical ataxic neuropathy. Gari is eaten by soaking its granules in cold water or by adding boiling water to make a food called eba. This study was conducted to determine whether loss of the residual cyanogens ...

journal_title：International journal of food sciences and nutrition

authors： Onabolu AO,Oluwole OS,Bokanga M

更新日期：2002-07-01 00:00:00

abstract：:The major aim of this study is to elucidate the hypocholesterolemic mechanism exerted by rice protein (RP) in adult rats under cholesterol-enriched dietary condition. Compared with casein, the cholesterol levels in plasma and the liver were significantly reduced by RP, accompanying significant inhibition of cholestero...

journal_title：International journal of food sciences and nutrition

authors： Yang L,Han G,Liu QH,Wu Q,He HJ,Cheng CZ,Duan YJ

更新日期：2013-11-01 00:00:00

abstract：:Blackcurrant (Ribes nigrum) jam was manufactured with the aim of producing a jam with a low sugar content, and without any additives. Four temperatures were investigated, namely 60 degrees C, 76 degrees C, 92 degrees C and 97 degrees C. Processing time varied between 1-20 min. After processing, the highest content of ...

journal_title：International journal of food sciences and nutrition

authors： Viberg U,Ekström G,Fredlund K,Oste RE,Sjöholm I

更新日期：1997-01-01 00:00:00

abstract：:Egyptian peanut (Arachis hypogaea L.) samples were roasted at 180°C for different time periods (0, 3, 5, 10, 20, and 45 min). Different protein fractions (total soluble protein, albumin, globulin and sodium dodecyl sulfate-2-mercapto ethanol) were separated using different solvents. Activities of acid phosphatase (AP)...

journal_title：International journal of food sciences and nutrition

authors： El-Beltagi HE

更新日期：2011-08-01 00:00:00

abstract：:For seven weeks, 37 overweight adults followed a hypocaloric diet based on Orthodox Fasting (OF). A hypocaloric, time restricted eating (TRE) plan (eating between 08:00 to 16:00 h, water fasting from 16:00 to 08:00 h) was followed by 23 Body Mass Index (BMI)-matched participants. Anthropometric, glycaemic and inflamma...

journal_title：International journal of food sciences and nutrition

authors： Karras SN,Koufakis T,Adamidou L,Antonopoulou V,Karalazou P,Thisiadou K,Mitrofanova E,Mulrooney H,Petróczi A,Zebekakis P,Makedou K,Kotsa K

更新日期：2021-02-01 00:00:00

abstract：:Stabilizing wheat germ by defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01% and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase activity and most of the lipoxygenase activity. Addition of def...

journal_title：International journal of food sciences and nutrition

authors： Bansal S,Sudha ML

更新日期：2011-08-01 00:00:00

abstract：:The role of dairy fat in the aetiology of myocardial infarction (MI) is controversial. The aim of this study was to evaluate the association between intake of dairy fat and dairy products, and risk of a first acute MI. A total of 111 MI patients with a first acute MI and 107 population controls (men and women, age 45 ...

journal_title：International journal of food sciences and nutrition

authors： Biong AS,Rebnord HM,Fimreite RL,Trygg KU,Ringstad J,Thelle DS,Pedersen JI

更新日期：2008-03-01 00:00:00

abstract：:Preparation of a tape ketan starter material called ragi tape was described by using pure cultures of A. rouxii, S. cerevisiae, P. anomale (HA 122) and P. anomale (HA 893) grown on rice. In a fermentation experiment this self-produced ragi tape was compared with a commercial available ragi tape (NKL). In addition to t...

journal_title：International journal of food sciences and nutrition

authors： Siebenhandl S,Lestario LN,Trimmel D,Berghofer E

更新日期：2001-07-01 00:00:00

abstract：:The major aim of this controlled, randomised, open-labelled, parallel-grouped, clinical trial was to investigate whether supplementation with different dosages of omega-3 fatty acids (0.5 g/d and 1 g/d) from a plant-based fatty acid supplement affected omega-3-indices (O3I) in well-nourished, healthy people. In additi...

journal_title：International journal of food sciences and nutrition

authors： Dams S,Holasek S,Tsiountsioura M,Edelsbrunner M,Dietz P,Koefeler H,Malliga DE,Gürbüz A,Meier-Allard N,Poncza B,Lackner S,Schwarzenberger E,Jansenberger Y,Lamprecht M

更新日期：2020-09-01 00:00:00

abstract：:Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different ferme...

journal_title：International journal of food sciences and nutrition

authors： Ronda F,Rivero P,Caballero PA,Quilez J

更新日期：2012-12-01 00:00:00

abstract：:Socio-economic changes that have taken place in Africa have influenced people's eating habits in both rural and urban set-ups. Most people prefer introduced foods to traditional foods, including plant foods whose consumption is widely regarded as a primitive culture manifesting poor lifestyles. However, recent studies...

journal_title：International journal of food sciences and nutrition

authors： Orech FO,Christensen DL,Larsen T,Friis H,Aagaard-Hansen J,Estambale BA

更新日期：2007-12-01 00:00:00

abstract：:Sub-Saharan African countries are experiencing an alarming increase in hypertension prevalence. This study evaluated the feasibility and acceptability of nitrate-rich beetroot and folate supplementation, alone or combined, for the reduction of blood pressure (BP) in Tanzanian adults with elevated BP. This was a three-...

journal_title：International journal of food sciences and nutrition

authors： Kandhari N,Prabhakar M,Shannon O,Fostier W,Koehl C,Rogathi J,Temu G,Stephan BCM,Gray WK,Haule I,Paddick SM,Mmbaga BT,Walker R,Siervo M

更新日期：2020-06-10 00:00:00