Loss of residual cyanogens in a cassava food during short-term storage.

abstract：:Prebiotics such as inulin (Inu)-type fructans and alternative natural sweeteners such as stevioside (Ste) become more popular as food ingredients. Evidence is accumulating that carbohydrates and carbohydrate-containing biomolecules can be considered true antioxidants, capable of scavenging reactive oxygen species (ROS...

journal_title：International journal of food sciences and nutrition

authors： Stoyanova S,Geuns J,Hideg E,Van den Ende W

更新日期：2011-05-01 00:00:00

abstract：:Reports have shown that Delta-5 polyunsaturated fatty acids (-5 PUFA) are enriched at sn-1,3 positions of triacylglycerols (TAG) in pine (Pinus koraiensis) nut oil (Pn). As a major Delta-5 PUFA, pinolenic acid (Pi) is about 14.2% in the oil, while the percentage of Pi at the sn-1 and/or sn-3 positions in TAG was found...

journal_title：International journal of food sciences and nutrition

authors： Zhu XM,Hu JN,Shin JA,Li D,Jin J,Adhikari P,Akoh CC,Lee JH,Choi SW,Lee KT

更新日期：2010-03-01 00:00:00

abstract：:Phytate, a salt of phytic acid (myo-inositol 1,2,3,4,5,6-hexakisphosphate), is found in certain plant-based foods. It strongly chelates minerals, forming insoluble complexes in the small intestine that cannot be digested or absorbed. Information on the phytate content of rice-based diets of children in Northeast Thail...

journal_title：International journal of food sciences and nutrition

authors： Krittaphol W,Bailey KB,Pongcharoen T,Winichagoon P,Gibson RS

更新日期：2006-11-01 00:00:00

abstract：:This study was to examine dietary intakes and the inter-relationships in urban Chinese spouses in Taipei, Taiwan. We analyzed the dietary intakes and related household factors for 82 wives and their husbands by 24-h recalls and a Chinese food frequency questionnaire (CFFQ) designed with meal sequences in Taipei, Taiwa...

journal_title：International journal of food sciences and nutrition

authors： Lyu LC,Huang SH,Hsu CY,Lee MS,Lin SH

更新日期：2004-05-01 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：:Five prepared catering dishes were analysed to evaluate the proximate composition and the fatty acids, vitamin E, thiamine and riboflavin content. The correspondent values were calculated from actually available food composition tables (two from Italy, one from the UK and one from the USA). When using more than one da...

journal_title：International journal of food sciences and nutrition

authors： Contato R,Riso P,Ciappellano S,Oriani GA,Testolin G

更新日期：2001-01-01 00:00:00

abstract：:The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chrom...

journal_title：International journal of food sciences and nutrition

authors： Donmez M,Kemal Seckin A,Sagdic O,Simsek B

更新日期：2005-05-01 00:00:00

abstract：:Polycyclic aromatic hydrocarbons (PAHs) and halogenated aromatic hydrocarbons (HAHs) develop various adverse effects through activation of an aryl hydrocarbon receptor (AhR). The suppressive effects of brewed green tea and black tea on 3-methylcholanthrene (MC)-induced AhR activation and its downstream events were exa...

journal_title：International journal of food sciences and nutrition

authors： Fukuda I,Nishiumi S,Mukai R,Yoshida K,Ashida H

更新日期：2015-05-01 00:00:00

abstract：:The in vivo bioactivity of polyphenols will depend on their bioavailability. Grape juice is an important source of dietary phenolics. This paper reports results that prove that quercetin (3,3',4',5,7-pentahydroxyflavone) is bioavailable after a single ingestion of red grape juice by healthy volunteers. Blood plasma sa...

journal_title：International journal of food sciences and nutrition

authors： Dávalos A,Castilla P,Gómez-Cordovés C,Bartolomé B

更新日期：2006-08-01 00:00:00

abstract：:Plant and microbial phytases present in raw materials can cause a dephosphorylation of phytate (myo-inositol hexakisphosphate) (InsP6)) during food processing resulting in a broad range of different myo-inositol phosphates such as pentakisphosphate (InsP5) and tetrakisphosphate (InsP4) in foods. Here, we investigated ...

journal_title：International journal of food sciences and nutrition

authors： Briviba K,Schollenberger M,Rodehutscord M,Greiner R

更新日期：2018-02-01 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：:Soaking of cereal grains has been suggested as a method to reduce their phytate content and hence increase their mineral availability. Whole and milled wholegrain, normal and low phytate sorghum and normal maize were studied. Soaking of unmilled sorghum and maize did not result in substantial reductions in phytate or ...

journal_title：International journal of food sciences and nutrition

authors： Kruger J,Oelofse A,Taylor JR

更新日期：2014-08-01 00:00:00

abstract：:The total antioxidant capacity of the aqueous extracts of some endemic herbs-prepared as infusions by steeping these herbs in hot water--was assayed with bis(neocuproine)copper(II) chloride, also known as the cupric ion reducing antioxidant capacity (CUPRAC) reagent, which was easily accessible, rapid, stable and resp...

journal_title：International journal of food sciences and nutrition

authors： Apak R,Güçlü K,Ozyürek M,Esin Karademir S,Erçağ E

更新日期：2006-08-01 00:00:00

abstract：:Plant-based dietary patterns have been associated with decreased cancer risk. The aim of the present study was to perform a meta-analysis of studies comparing empirically derived dietary patterns in relation to cancer risk. A systematic search of PubMed and EMBASE electronic databases was conducted. Eligible studies h...

journal_title：International journal of food sciences and nutrition

authors： Bella F,Godos J,Ippolito A,Di Prima A,Sciacca S

更新日期：2017-06-01 00:00:00

abstract：:Fresh persimmon contains high quantities of bioactive compounds, but is only available in the autumn and winter months. The aim of this investigation was to compare fresh and dried persimmon in order to determine whether the latter could be a substitute for fresh fruit. It was found that the contents of dietary fibers...

journal_title：International journal of food sciences and nutrition

authors： Jung ST,Park YS,Zachwieja Z,Folta M,Barton H,Piotrowicz J,Katrich E,Trakhtenberg S,Gorinstein S

更新日期：2005-03-01 00:00:00

abstract：:Total-scale quantitative research literature analysis on the food toxicology scientific field has yet to be conducted. In this work, we identified and analysed food toxicology publications in the existing scientific literature. A literature search was performed with the online Web of Science database. Full records and...

journal_title：International journal of food sciences and nutrition

authors： Yeung AWK,Tzvetkov NT,Jóźwik A,Horbanczuk OK,Polgar T,Pieczynska MD,Sampino S,Nicoletti F,Berindan-Neagoe I,Battino M,Atanasov AG

更新日期：2020-02-01 00:00:00

abstract：:The kinetics of ascorbic acid degradation in amla (Phyllanthus emblica L.) as well as in pure ascorbic acid solutions at initial concentrations present in amla over a temperature range of 50-120 degrees C (steady-state temperature) has been studied. The ascorbic acid degradation followed first-order reaction kinetics ...

journal_title：International journal of food sciences and nutrition

authors： Nisha P,Singhal RS,Pandit AB

更新日期：2004-08-01 00:00:00

abstract：:The potential of wild plants in Israel as sources of edible sprouts has not been investigated until now. Milk thistle (Silybum marianum L.) is native to the Mediterranean basin and is now widespread throughout the world; its young fleshy stems are traditionally eaten by the local Arab sector in Israel, and its sprouts...

journal_title：International journal of food sciences and nutrition

authors： Vaknin Y,Hadas R,Schafferman D,Murkhovsky L,Bashan N

更新日期：2008-06-01 00:00:00

abstract：:The Japanese mint (Mentha arvensis) oil (JMO) was effective as fumigant against Sitophilus oryzae in sorghum (Sorghum bicolor). The observations on the effect of JMO treatment at a dose of 166.6 microliters/l of space to grains stored for 3 months in desiccators at 28 +/- 5 degrees C showed non significant (P approxim...

journal_title：International journal of food sciences and nutrition

authors： Singh M,Srivastava S,Srivastava RP

更新日期：1995-08-01 00:00:00

abstract：:The major goal of the study was to explore the possibility of developing an updated model that integrates the effect of various enhancers and inhibitors for predicting the potential availability of iron from typical Indian vegetarian meals. The interaction effects of four constituents namely ascorbic acid, citric acid...

journal_title：International journal of food sciences and nutrition

authors： Anand AN,Seshadri S

更新日期：1995-11-01 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：:Coronavirus disease 2019 (COVID-19) has become pandemic very rapidly at the beginning of 2020. In the rush to possible therapeutic options, probiotics administration has been proposed mainly based on indirect observation. Some evidence of COVID-19 effects on intestinal microbiota dysbiosis has been shown and probiotic...

journal_title：International journal of food sciences and nutrition

authors： Bottari B,Castellone V,Neviani E

更新日期：2020-08-12 00:00:00

abstract：:The influence of processing and cooking on the metabolic response to carrots in mixed meals was explored in two consecutive harvest years. The contribution of dietary fibre (4.4 g 1989 and 6.6 g 1990) from carrots was chosen to be different in order to compare effects with varying doses. The meals, composed of carrots...

journal_title：International journal of food sciences and nutrition

authors： Gustafsson K,Asp NG,Hagander B,Nyman M,Schweizer T

更新日期：1995-02-01 00:00:00

abstract：:The aim of present study was to evaluate antioxidant property of Glycyrrhiza glabra root extracts using in vitro models. The dose-dependent aqueous and ethanolic extracts demonstrated the scavenging activity against nitric oxide (concentration that caused 50% inhibition of nitric oxide radicals [IC(50)]=72 and 62.1 mi...

journal_title：International journal of food sciences and nutrition

authors： Visavadiya NP,Soni B,Dalwadi N

更新日期：2009-01-01 00:00:00

abstract：:Soybean and bambara groundnut were malted for 0, 24, 48, 72, 96 and 120 h, respectively. The malted beans were dried, devegetated and milled into flour. The protein contents of unmalted soybean and bambara groundnut flours which were 48.3 and 18.8% (dry weight), respectively, increased on malting to maximum levels of ...

journal_title：International journal of food sciences and nutrition

authors： Akpapunam MA,Igbedioh SO,Aremo I

更新日期：1996-01-01 00:00:00

abstract：:Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentratio...

journal_title：International journal of food sciences and nutrition

authors： Klaus A,Kozarski M,Niksic M,Jakovljevic D,Todorovic N,Stefanoska I,Van Griensven LJ

更新日期：2013-08-01 00:00:00

abstract：:Meat and meat products are of high nutritional value; however, they frequently provide salt and fat in high amounts, which can have negative health effects when consumed in excess. We investigated salt- and fat-reduced meat products, i.e. sensory evaluation and consumer surveys were carried out as well as a dietary in...

journal_title：International journal of food sciences and nutrition

authors： Arnarson A,Olafsdottir A,Ramel A,Martinsdottir E,Reykdal O,Thorsdottir I,Thorkelsson G

更新日期：2011-12-01 00:00:00

abstract：:The aim of this research was to determine the changes in chemical and microbiological qualities of ready-to-eat intermediate-moisture raisins during storage. Raisins were immersed into hot (98+/-1 degrees C) glucose solutions (10% w/v and 20% w/v) containing 1% (w/v) potassium sorbate to inhibit mould and yeast growth...

journal_title：International journal of food sciences and nutrition

authors： Güleç H,Kundakçi A,Ergönül B

更新日期：2009-05-01 00:00:00

abstract：:The main objective of the present study was to investigate the effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions prepared by the emulsification-evaporation technique. The results indicated that the average droplet size increased ...

journal_title：International journal of food sciences and nutrition

authors： Cheong JN,Mirhosseini H,Tan CP

更新日期：2010-06-01 00:00:00

abstract：:Several nutraceutical products have been developed from Fucus vesiculosus, a brown edible seaweed, rich in dietary fiber and polyphenolic antioxidants (phlorotannins). The aim of this work was to compare the antioxidant capacity and polysaccharide composition of raw Fucus with those of some common commercial nutraceut...

journal_title：International journal of food sciences and nutrition

authors： Díaz-Rubio ME,Pérez-Jiménez J,Saura-Calixto F

更新日期：2009-01-01 00:00:00