Influence of micronutrients on rheological characteristics and bread-making quality of flour.

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：:The objective was to develop a cereal bar product rich in isoflavones and soy protein to be used in diets for controlling dyslipidaemia. A soy snack bar with 39.88 g/100 g dietary fibre, 34.25 g/100 g protein, 100.39 mg/100 g isoflavones and 245.47 kcal/100 g was produced. The shelf life of the product was tested over...

journal_title：International journal of food sciences and nutrition

authors： Lobato LP,Iakmiu Camargo Pereira AE,Lazaretti MM,Barbosa DS,Carreira CM,Mandarino JM,Grossmann MV

更新日期：2012-02-01 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：:The physical and chemical properties of seeds and seed oil from 'Tainung No. 1' passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high amount of protein (10.8 +/- 0.60%) and are rich in oil (23.40 +/- 2.50%). The seeds are found to be...

journal_title：International journal of food sciences and nutrition

authors： Liu S,Yang F,Li J,Zhang C,Ji H,Hong P

更新日期：2008-11-01 00:00:00

abstract：:The characterization and stability evaluation of food and food constituents (chemical active ingredient/microorganism) for which nutrition or health claims want to be requested are essential for the success of an application to EFSA. This work reviews the requirements that must be fulfilled for a full characterization...

journal_title：International journal of food sciences and nutrition

authors： González-Ferrero C,Sáiz-Abajo MJ

更新日期：2015-07-01 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：: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：: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：: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：: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：: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

authors： Ozcan MM,Arslan D,Gökçalik H

更新日期：2007-12-01 00:00:00

abstract：:Dietary nitrate may improve exercise tolerance in some healthy and clinical populations. Existing data regarding dietary nitrate in COPD is inconsistent. We conducted a 14d double-blind, randomised, placebo-controlled, crossover trial of daily nitrate-rich beetroot juice (BRJ; 12.9 mmol) versus nitrate-depleted BRJ (P...

journal_title：International journal of food sciences and nutrition

authors： Kerley CP,James PE,McGowan A,Faul J,Cormican L

更新日期：2019-03-01 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：: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 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：:In a randomized, repeated-measures design, the glycaemic response and satiety ratings of a potato and leek soup were compared with and without the addition of 5 g of yellow mustard bran. Ten healthy, non-smoking, moderately active male subjects (mean age of 21.1 years and mean body mass index 23.2 kg/m(2)) were recrui...

journal_title：International journal of food sciences and nutrition

authors： Lett AM,Thondre PS,Rosenthal AJ

更新日期：2013-03-01 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

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：:Vegetables are very important in the diet and provide minerals, vitamins, antioxidants and fiber. A beneficial role of dietary fiber in human nutrition is known but the data on the effect of maturity and processing of Indian vegetables on dietary fiber and its fractions are not available. Hence, the present study was ...

journal_title：International journal of food sciences and nutrition

authors： Punna R,Rao Paruchuri U

更新日期：2004-11-01 00:00:00

abstract：:The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were identified and processed for...

journal_title：International journal of food sciences and nutrition

authors： Oshodi AA,Ipinmoroti KO,Adeyeye EI

更新日期：1997-07-01 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：: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

authors： Eltom A,Elnagar B,Gebre-Medhin M

更新日期：1999-03-01 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：:In the current study, we investigated the association between dietary amino acid ratios and the 3-year incidence of hypertension, conducted in the framework of the Tehran Lipid and Glucose Study with 4287 adults(41.9% men), aged 20-70 y. Dietary intakes of amino acids were assessed using a valid and reliable food freq...

journal_title：International journal of food sciences and nutrition

authors： Teymoori F,Asghari G,Farhadnejad H,Mirmiran P,Azizi F

更新日期：2019-06-01 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：:γ-Oryzanol, a mixture of ferulic acid esters of triterpene alcohols and sterols, is a nutritionally important group of rice secondary metabolites. A library of 27 γ-oryzanol was assembled from existing data and used to assist identification and quantification of γ-oryzanol isolated from 16 Korean rice varieties (11 wh...

journal_title：International journal of food sciences and nutrition

authors： Kim HW,Kim JB,Cho SM,Cho IK,Li QX,Jang HH,Lee SH,Lee YM,Hwang KA

更新日期：2015-03-01 00:00:00

abstract：PRIMARY OBJECTIVE:To assess the contributions of seafood (finfish and shellfish, wild and farmed, freshwater and marine) to the French recommended daily intakes of dietary elements that are particularly abundant in these foods. METHODS AND PROCEDURES:We first calculated the concentrations of each of these elements by ...

journal_title：International journal of food sciences and nutrition

authors： Bourre JM,Paquotte PM

更新日期：2008-09-01 00:00:00

abstract：:The guava pectin methylesterase (PME) specific activity and vitamin C were assayed in samples from different phases of guava fruit development. The PME enzyme from guava was extracted with borate-acetate buffer, 50 mol/l, pH 8.0, in the presence of NaCl 0.3 mol/l. The results showed PME optimum activity at pH 9 and 95...

journal_title：International journal of food sciences and nutrition

authors： Carvalho AB,De Assis SA,Leite KM,Bach EE,Oliveira OM

更新日期：2009-05-01 00:00:00

abstract：INTRODUCTION:The aims of this study were to evaluate whether the antihypertensive effect of garlic could to be associated to interactions with adrenergic and dopaminergic receptors involved in regulating blood pressure and to compare these data with those obtained from wild Allium species. METHODS:The aqueous extracts...

journal_title：International journal of food sciences and nutrition

authors： Nencini C,Franchi GG,Micheli L

更新日期：2010-06-01 00:00:00

abstract：BACKGROUND:Dietary antioxidant intake has been suggested to protect against oxidative damage and related clinical complications. The aim of the present study was to assess the potential relationships between the dietary total antioxidant capacity (TAC) and obesity-related features in children and adolescents. MATERIAL...

journal_title：International journal of food sciences and nutrition

authors： Puchau B,Ochoa MC,Zulet MA,Marti A,Martínez JA,Members G

更新日期：2010-11-01 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