Abstract:
:The influence of thermal treatment (frying of plantain) on the micronutrients ascorbic acid, potassium and carotenoids is evaluated. Cylinders (diameter 30 mm, thickness 10 mm) of plantain (Musa AAB 'barraganete') were fried at four thermal treatments (120-180 degrees C and from 24 to 4 min) to obtain products with approximately the same water content (approximately 0.8+/-0.02 kg/kg1) and fat content (approximately 0.15+/-0.06 kg/kg). The thermal study used the cook value and the mean cook value as indicators of the effect of several different treatment temperatures and times on quality. Deep-fat frying had no significant effect on carotenoid contents at any frying conditions, and on potassium content, except at 120 degrees C and 24 min (loss journal_name journal_title authors doi subject pub_date pages issue eissn issn pii journal_volume pub_type
abstract::Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral avai...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2012.753038
更新日期:2013-06-01 00:00:00
abstract::In this study, the impact of dietary sn-2 palmitic triacylglycerol (sn-2 PTAG) on faecal lipids, calcium excretion and lipid metabolic alternation was investigated in Sprague-Dawley (SD) rats fed with high-fat diet containing either palm olein (PO, sn-2 palmitic acid (PA) of 14.8%), sn-2 PTAG50 (sn-2 PA of 56.4%) or s...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2018.1541968
更新日期:2019-06-01 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
pub_type: 杂志文章
doi:10.1080/09637486.2017.1332170
更新日期:2018-02-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2012.690025
更新日期:2012-12-01 00:00:00
abstract::We studied the effect of lyophilization of chicken breast muscle on the formation of dialyzable iron from ferric iron. Chicken breast muscle was used chilled, frozen or lyophilized and was analyzed for sulfhydryl and histidine content. It was then homogenized and mixed with ferric iron. The mixture was extracted with ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2010.539553
更新日期:2011-06-01 00:00:00
abstract::Raw seeds of tribal pulses Atylosia scarabaeoides, Canavalia gladiata, Lablab purpureus var. lignosus, Neonotonia wightii var. coimbatorensis, Rhynchosia filipes, Vigna trilobata and Vigna unguiculata subsp. unguiculata were investigated for their proximate composition, minerals, vitamins (niacin and ascorbic acid) an...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480120092026
更新日期:2003-05-01 00:00:00
abstract::We conducted a systematic review of the literature for the ability of green tea epigallocatechin gallate (EGCG) to lower low-density lipoprotein cholesterol (LDL-C). Study subjects were limited to healthy individuals and randomized, controlled trials on human serum lipid levels, especially LDL-C, conducted. A total of...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,评审
doi:10.1080/09637486.2016.1196655
更新日期:2016-09-01 00:00:00
abstract::In this work we studied the contents of pectin and protein, pectinmethylesterase (PME) activity, and PME stability in various stages of industrial processing, due to the implication of these values on the quality of the final product. The results of the PME stability at different values of pH showed residual PME activ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480802541298
更新日期:2009-01-01 00:00:00
abstract::It is speculated that the physical form (liquid or solid) of the food substrate has an independent effect on the body's satiety mechanisms. Using a balanced and controlled design, the objective of the present study was to determine the glycemic response (GR), insulin response (IR) and subjective feelings of satiety to...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.3109/09637486.2010.520011
更新日期:2011-02-01 00:00:00
abstract::The aim was to compare postprandial plasma levels of calprotectin, cortisol, triglycerides and zonulin between a control breakfast and a moderately low-carbohydrate test breakfast, given randomly after 10-h fast. Blood samples were collected before and repeatedly after the meal. Plasma calprotectin, cortisol, triglyce...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2016.1202214
更新日期:2016-11-01 00:00:00
abstract::The alkali-insoluble (1 → 3)-β-d-glucan was prepared by alkaline-acid method and followed deproteinization by alkaline method using yeast cell wall as the starting material. The deproteinized product was characterized by infrared (IR) spectroscopy, and the polysaccharide components were analysed by paper chromatograph...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2011.615301
更新日期:2012-03-01 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
pub_type: 杂志文章
doi:10.1080/09637480220164316
更新日期:2002-11-01 00:00:00
abstract::Kinetics of folic acid degradation in cowpea (Vigna catjang L.) as well as in pure folic acid solutions at initial concentrations present in cowpea over a temperature range of 50-120 degrees C (isothermal conditions) followed first order reaction kinetics, where the rate constant increased with an increase in temperat...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480500398876
更新日期:2005-09-01 00:00:00
abstract::This study investigates anaemia related to the sufficiency of dietary iron intake of school-aged children in the Kzyl-Orda region of Kazakhstan. We conducted a cross-sectional study of 97 school-aged children living in Kzyl-Orda. Blood samples were collected for measuring haemoglobin. Dietary intake data were obtained...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480310001642466
更新日期:2004-02-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2013.804038
更新日期:2013-11-01 00:00:00
abstract::The effect of chlorogenic acid-enriched green coffee bean extract (cGCE) intake on arterial stiffness was investigated using the cardio-ankle vascular index (CAVI) as a novel surrogate marker for predicting arteriosclerosis. A placebo-controlled double-blind pilot study was conducted with 16 healthy Japanese men. Subj...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.1080/09637486.2019.1585763
更新日期:2019-11-01 00:00:00
abstract::The objective of the present investigation was to study the relationship between breakfast consumption and subjective reports of mental health and health-related behaviours in a general population sample (126 subjects aged between 20 and 79 years). Individuals who consumed a cereal breakfast each day were less depress...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489809089415
更新日期:1998-09-01 00:00:00
abstract::Primary objective To determine the iron, zinc, and calcium content in different insects commonly eaten among the Luo of Kenya. Research design A cross-sectional design was chosen for the study in order to determine the insects eaten and their mineral content during a specific season.Methods and procedures Five differe...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480600738252
更新日期:2006-05-01 00:00:00
abstract::The recommendation to reduce total and saturated fat is incorporated into the dietary guidelines for the general population in many western countries. In addition, dietary modification to reduce substantially the intake of saturated fats is a cornerstone of treatment in the hyperlipidaemias. Concern has recently been ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,评审
doi:10.3109/09637489509012546
更新日期:1995-05-01 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
pub_type: 杂志文章,随机对照试验
doi:10.1080/09637480802232625
更新日期:2009-01-01 00:00:00
abstract::Thyroid hormones in relation to iodine status were studied in a group of Sudanese pregnant women with goitre (n = 66). These women were compared with a healthy, non-pregnant control group from the same area (n = 40). Twenty-four-hour urine samples and serum samples were collected during weeks 10-13, 20-24 and 32-39 of...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374899101292
更新日期:1999-03-01 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
pub_type: 杂志文章,meta分析,评审
doi:10.3109/09637486.2015.1056111
更新日期:2015-01-01 00:00:00
abstract::A food index (FI) based on a priory knowledge was developed to assess the role of diet on overweight (OW) and obesity (OB) in school-aged children. This included «positive» and «negative» foods based on research evidence and food guidelines, with scores set accordingly. Statistical tests were used to strengthen the se...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2015.1056109
更新日期:2015-01-01 00:00:00
abstract::The approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. Accor...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480701395549
更新日期:2007-12-01 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
pub_type: 杂志文章
doi:10.1080/09637480601040989
更新日期:2006-11-01 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
pub_type: 临床试验,杂志文章,随机对照试验
doi:10.1080/0963748031000092161
更新日期:2003-09-01 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
pub_type: 杂志文章
doi:10.1080/096374800426948
更新日期:2000-09-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2013.869793
更新日期:2014-06-01 00:00:00
abstract::The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, fro...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2017.1336751
更新日期:2018-02-01 00:00:00
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
pub_type: 杂志文章
doi:10.1080/09637486.2020.1862068
更新日期:2021-01-26 00:00:00