Breakfast quality differences among children and adolescents in Croatia.

abstract：:High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, breakfast cereals and beverages, but it has been reported that there might be a direct relationship between high fructose intake and adverse he...

journal_title：International journal of food sciences and nutrition

authors： Khorshidian N,Shadnoush M,Zabihzadeh Khajavi M,Sohrabvandi S,Yousefi M,Mortazavian AM

更新日期：2021-01-26 00:00:00

abstract：:Advanced glycation end products (AGEs) are stable end products of the Maillard reaction. Effects of food extracts are often initially analysed in cellular test systems and it is not clear how different cell culture conditions might influence the results. Therefore, we compared the effects of two models for AGE-rich fo...

journal_title：International journal of food sciences and nutrition

authors： Nass N,Weissenberg K,Somoza V,Ruhs S,Silber RE,Simm A

更新日期：2014-03-01 00:00:00

abstract：:Mastication, the first step in food digestion, results in the breakdown of solid food and its lubrication with saliva. Although the rate and extent of starch digestion are closely dependent on the way food is chewed, this factor has not been adequately considered in the preparation of food for in vitro digestion exper...

journal_title：International journal of food sciences and nutrition

authors： Hoebler C,Devaux MF,Karinthi A,Belleville C,Barry JL

更新日期：2000-09-01 00:00:00

abstract：:Type 2 diabetes is a chronic metabolic disease, and the current treatment for type 2 diabetes targets oxidative stress and postprandial hyperglycemia via the inhibition of α-glucosidase and α-amylase, key enzymes linked to type 2 diabetes. In the present study, two varieties of sprouted and non-sprouted Bengal gram (w...

journal_title：International journal of food sciences and nutrition

authors： Prathapan A,Fahad K,Thomas BK,Philip RM,Raghu KG

更新日期：2011-05-01 00:00:00

abstract：:Pediococcus pentosaceus was selected from isolates obtained from the naturally fermenting bitter gourd and fenugreek leaves based on its high titre and broad spectrum of inhibitory activity against spoilage organisms. This strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more...

journal_title：International journal of food sciences and nutrition

authors： Gupta U,Rudramma,Rati ER,Joseph R

更新日期：1998-03-01 00:00:00

abstract：:Evaluation of true digestibility (TD), biological value (BV) and net protein utilisation (NPU) of diets made with raw and processed seed flour from mature Canavalia gladiata seeds were carried out with male Sprague-Dawley rats. The weight gain of the rats fed with diets containing raw whole seed and raw cotyledon alon...

journal_title：International journal of food sciences and nutrition

authors： Ekanayake S,Jansz ER,Nair BM

更新日期：2000-07-01 00:00:00

abstract：:Impacts of exogenous microorganisms and tea polyphenols on acid production and conversion during in vitro colonic fermentation of konjac glucomannan (KGM) were assessed in this study. Colonic fermentation of KGM by the fecal extract of healthy adults resulted in a propionate-rich profile, as acetic, propionic, butyric...

journal_title：International journal of food sciences and nutrition

authors： Zhao XH,Geng Q

更新日期：2016-01-01 00:00:00

abstract：:In order to investigate the possible role of fiber in the etiology of acute appendicitis, 203 consecutive appendectomized children with histologically proved appendicitis and 1922 controls were studied by the diet history method. Statistics were performed by multivariate analysis of variance, discriminant analysis and...

journal_title：International journal of food sciences and nutrition

authors： Adamidis D,Roma-Giannikou E,Karamolegou K,Tselalidou E,Constantopoulos A

更新日期：2000-05-01 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：AIMS:The aim of the study was to establish whether the addition of some berries and fruits during quince jam processing, improves its colour and enriches it in polyphenol compounds, other than those found in quince fruits. METHODS:Phenolic compounds were identified and quantified by LC-MS Q/TOF and HPLC. Antioxidant a...

journal_title：International journal of food sciences and nutrition

authors： Wojdyło A,Oszmiański J,Teleszko M,Sokół-Łętowska A

更新日期：2013-09-01 00:00:00

abstract：PRIMARY OBJECTIVE:To provide, for the first time, the calculated nutritional composition of 32 composite dishes commonly consumed in Barbados to enable dietary intake to be calculated from a Quantitative Food Frequency Questionnaire developed specifically for this population to determine associations between diet and r...

journal_title：International journal of food sciences and nutrition

authors： Sharma S,Harris R,Cao X,Hennis AJ,Leske MC,Wu SY,Barbados National Cancer Study Group.

更新日期：2007-09-01 00:00:00

abstract：:Alzheimer's disease (AD) is characterized by intraneuronal β-amyloid plaques and hyperphosphorylated tau, leading to neuronal cell death and progressive memory losses. This exploratory work investigates if dietary resveratrol, previously shown to have broad anti-aging effects and improve AD pathology in vivo, leads to...

journal_title：International journal of food sciences and nutrition

authors： Varamini B,Sikalidis AK,Bradford KL

更新日期：2014-02-01 00:00:00

abstract：:Apple extract powders from three different manufacturers were investigated for their anti-inflammatory activity, their total phenolic content, and their chemical composition. The samples represented two production batches for two products and a single batch of a third. The samples showed similar, but clearly different...

journal_title：International journal of food sciences and nutrition

authors： Lauren DR,Smith WA,Adaim A,Cooney JM,Wibisono R,Jensen DJ,Zhang J,Skinner MA

更新日期：2009-01-01 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：:The digestibility of Megalosaccharide® (newly developed carbohydrate comprising α-1,4-glucosaccharide) was investigated in vitro and in vivo. Isomaltosyl-megalosaccharide® (IMS) and nigerosyl-megalosaccharide® (NMS) contain 20% and 50% of the megalosaccharide fraction (degree of polymerization (DP) 10-35), respectivel...

journal_title：International journal of food sciences and nutrition

authors： Nakamura S,Takami M,Tanabe K,Oku T

更新日期：2014-09-01 00:00:00

abstract：:Given the role of the intestinal microbiota in obesity and related disease, strategies to modulate the composition of the intestinal microbiota may augment traditional weight-management approaches. Here, we examined the safety and tolerability of 28 days of supplementation with bovine whey-derived lactoferrin and immu...

journal_title：International journal of food sciences and nutrition

authors： Cox AJ,Watts AM,Zhang P,Williams LT,Cripps AW,West NP

更新日期：2017-03-01 00:00:00

abstract：OBJECTIVE:To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. DESIGN:The iodine content in rye breads, wheat breads and salt samples was assessed. The increase in iodine intake f...

journal_title：International journal of food sciences and nutrition

authors： Rasmussen LB,Ovesen L,Christensen T,Knuthsen P,Larsen EH,Lyhne N,Okholm B,Saxholt E

更新日期：2007-05-01 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：INTRODUCTION:Low-carbohydrate, high-protein diets are a current challenge in the nutritional treatment of obesity. OBJECTIVE:To compare the effect of a low-carbohydrate high-protein diet with a traditional hypocaloric diet on weight loss and mitochondrial oxidative metabolism. SUBJECTS AND METHODS:Nineteen obese men ...

journal_title：International journal of food sciences and nutrition

authors： Abete I,Parra D,De Morentin BM,Alfredo Martinez J

更新日期：2009-01-01 00:00:00

abstract：:We performed systematic review and meta-analysis of published studies that investigated the potential association between fried food consumption and prostate cancer risk. Four case-control studies were finally selected for this systematic literature review, totaling 2579 cancer patients and 2277 matched controls. In t...

journal_title：International journal of food sciences and nutrition

authors： Lippi G,Mattiuzzi C

更新日期：2015-01-01 00:00:00

abstract：:Some chemical and physical properties of bambara groundnut seed were determined. The proximate composition of the bambara groundnut seed was found to be 9.7% moisture, 16.6% protein, 5.9% fat, 2.9% ash, 4.9% crude fibre and 64.9% carbohydrate. Maximum water absorption was attained after soaking for 11, 9, 6, and 4 h a...

journal_title：International journal of food sciences and nutrition

authors： Enwere NJ,Hung YC

更新日期：1996-11-01 00:00:00

abstract：:In the search for anticancer compounds against human cancer cells (A549, SK-OV-3, SK-MEL-2, XF498, HCT15), it was found that the chloroform extracts obtained from the whole plant food of Carpesium rosulatum MlQ exhibited significant anticancer activity. The structures and stereochemistry of these compounds were establ...

journal_title：International journal of food sciences and nutrition

authors： Moon HI,Zee O

更新日期：2011-03-01 00:00:00

abstract：:The metabolic fate of salvaged urea-nitrogen was explored in normal adults who had consumed a diet that provided 36 g protein/day for 7 days. We hypothesised that the colonic microflora utilise nitrogen derived from urea salvage to synthesise lysine in functionally significant amounts for the host. Oral lactose-[(15)N...

journal_title：International journal of food sciences and nutrition

authors： Jackson AA,Gibson NR,Bundy R,Hounslow A,Millward DJ,Wootton SA

更新日期：2004-09-01 00:00:00

abstract：:Long-term stress exposure can lead to disturbed homeostasis and cause many life-style diseases. Phloridzin possesses various bioactivities, but the understanding of the effects of phloridzin on stress-related lipid metabolism disorder is limited. Our results demonstrate that phloridzin improved plasma lipoprotein lipa...

journal_title：International journal of food sciences and nutrition

authors： Wang GE,Li YF,Wu YP,Tsoi B,Zhang SJ,Cao LF,Kurihara H,He RR

更新日期：2014-11-01 00:00:00

abstract：:Mexico ranks 2nd in adult obesity and 4th in milk intake worldwide. Low levels of IGF-1 have been related to obesity and can be reverted by milk intake. The rs6214 polymorphism has been associated with an increase in the expression of IGF-1. Therefore, the aim of the study was to evaluate the association between both,...

journal_title：International journal of food sciences and nutrition

authors： Grijalva-Avila J,Villanueva-Fierro I,Lares-Asseff I,Chairez-Hernández I,Rivera-Sanchez G,Martínez-Estrada S,Martínez-Rivera I,Quiñones LA,Loera-Castañeda V

更新日期：2020-05-01 00:00:00

abstract：:The aim of this research was to evaluate β-glucan-enriched flours, obtained from barleys with either normal or waxy starch, for their effects on the glycaemic index (GI) and the quality of bread. Rheological results confirmed that when barley flour was included in the dough the overall quality of bread slightly worsen...

journal_title：International journal of food sciences and nutrition

authors： Finocchiaro F,Ferrari B,Gianinetti A,Scazzina F,Pellegrini N,Caramanico R,Salati C,Shirvanian V,Stanca AM

更新日期：2012-02-01 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 effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volu...

journal_title：International journal of food sciences and nutrition

authors： Bartkiene E,Jakobsone I,Juodeikiene G,Vidmantiene D,Pugajeva I,Bartkevics V

更新日期：2013-11-01 00:00:00

abstract：:The study was conducted to look at the effectiveness of a multimicronutrient-fortified complementary food on the micronutrient status, linear growth and psychomotor development of 6- to 12-month-old infants from a black urban disadvantaged community in the Western Cape, South Africa. The study was designed as an inter...

journal_title：International journal of food sciences and nutrition

authors： Oelofse A,Van Raaij JM,Benade AJ,Dhansay MA,Tolboom JJ,Hautvast JG

更新日期：2003-09-01 00:00:00

abstract：:Oxygenated fatty acids are classified as secondary metabolites in wheat, produced by oxidation of free fatty acids (FFAs). Oxygenated fatty acids have significant impact on the organoleptic and sensory properties of food products and participate in regulation of defense and developmental processes in plants. The objec...

journal_title：International journal of food sciences and nutrition

authors： Simsek S,Doehlert DC

更新日期：2014-11-01 00:00:00