Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.

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：: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：:Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural...

journal_title：International journal of food sciences and nutrition

authors： Gambuś H,Gambuś F,Pastuszka D,Wrona P,Ziobro R,Sabat R,Mickowska B,Nowotna A,Sikora M

更新日期：2009-01-01 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：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：: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：: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：:Surimi was prepared from the thornback ray (Raja clavata L. 1758) and divided into two groups. The first group was prepared with 4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate as a cryoprotectant, while surimi in second group was prepared with 8% sorbitol and 0.3% sodium tripolyphosphate. The frozen surimi s...

journal_title：International journal of food sciences and nutrition

authors： Turan H,Sönmez G

更新日期：2007-11-01 00:00:00

abstract：:In a double-blind, placebo-controlled crossover trial, 23 patients consumed 250 ml mare's milk or placebo for 16 weeks. The aim was to examine the effects of mare's milk on the characteristics of atopic dermatitis (AD), on faecal microbiota and on clinical and immunological parameters. The intensity of AD was examined...

journal_title：International journal of food sciences and nutrition

authors： Foekel C,Schubert R,Kaatz M,Schmidt I,Bauer A,Hipler UC,Vogelsang H,Rabe K,Jahreis G

更新日期：2009-01-01 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：:Breast cancer occurs as a result between genes-diet interactions. Concerning diet, only alcohol is widely recognized for being most consistently associated with breast cancer risk. The purpose of this review is to report through a systematic way the current scientific evidence relating breast cancer and diet, through ...

journal_title：International journal of food sciences and nutrition

authors： Mourouti N,Kontogianni MD,Papavagelis C,Panagiotakos DB

更新日期：2015-02-01 00:00:00

abstract：:Thiamin and riboflavin were determined in the sea urchin, Paracentrotus lividus, by reversed-phase liquid chromatography with fluorescence detection and a mobile phase consisting of 72% 0.005 M NH(4)OAc and 28% MeOH at a flow rate of 1.450 ml/min. The total analysis time never exceeded 20 min. After acid hydrolysis an...

journal_title：International journal of food sciences and nutrition

authors： Rodríguez-Bernaldo De Quirós A,López-Hernández J,Simal-Lozano J

更新日期：2004-06-01 00:00:00

abstract：:A functional ingredient mix (FIM) comprising debittered and defatted fenugreek seed powder (70%) and flaxseed powder (30%) was used in cookies. Ash, fat and protein, dough development time, resistance to extension and peak viscosity values increased as the level of FIM increased from 10 to 30% in the blend. Beyond 20%...

journal_title：International journal of food sciences and nutrition

authors： Metwal N,Jyotsna R,Jeyarani T,Venkateswara Rao G

更新日期：2011-06-01 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：:This study explored the effects of the degree of lipid saturation on depressive behaviour and gut microbiota in mice. Thirty-two mice were divided into normal (N), Prozac (NP), lard (L) and fish oil (F) groups. After a 12-week dietary intervention, the open field test (OFT) and the forced swim test (FST) were conducte...

journal_title：International journal of food sciences and nutrition

authors： Lee HC,Lo YC,Yu SC,Tung TH,Lin IH,Huang SY

更新日期：2020-06-01 00:00:00

abstract：:Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which...

journal_title：International journal of food sciences and nutrition

authors： Cian RE,Drago SR,De Greef DM,Torres RL,González RJ

更新日期：2010-09-01 00:00:00

abstract：:Adverse health effects found to be caused by the industrial trans fatty acids (TFAs) encouraged significant changes in the food supply. A working model was implemented based on a multisectoral approach to monitor progress in the reduction of TFAs in compliance with Argentine food regulations. We analysed the fatty-aci...

journal_title：International journal of food sciences and nutrition

authors： Kakisu E,Tomchinsky E,Victoria Lipps M,Fuentes J

更新日期：2018-12-01 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：: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：:This study aimed to develop a Chinese Healthy Eating Index for School-age Children (CHEI-SC), apply it in the 2011 China Health and Nutrition Survey (CHNS) to assess dietary quality, and compared it with our former developed index named CHEI. Data of 3-day 24-hour diet recalls and household food inventory survey from ...

journal_title：International journal of food sciences and nutrition

authors： Wu H,Yuan YQ,Wang YC,Zhou XF,Liu SJ,Cai MQ,He GS,Li SG,Zang JJ,Chen B

更新日期：2020-07-27 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：:The study was aimed at assessing the influence of 3-week low glycemic index (LGI) versus moderate glycemic index (MGI) diet on substrate oxidation during incremental exercise. 17 runners completed two 3-week trials of either LGI or MGI diet in a randomised counterbalanced manner. Before and after each trial the increm...

journal_title：International journal of food sciences and nutrition

authors： Durkalec-Michalski K,Zawieja EE,Zawieja BE,Podgórski T,Jurkowska D,Jeszka J

更新日期：2018-09-01 00:00:00

abstract：:Anemia is a frequent problem in both the primary and secondary health care programs. In contrast, most areas of northeast India are vulnerable to iron toxicity. In the present study, we documented the effect of administration of iron rich water on hemolytic anemia in a Wistar rats' animal model. Hemolytic anemia was i...

journal_title：International journal of food sciences and nutrition

authors： Chaturvedi R,Chattopadhyay P,Banerjee S,Bhattacharjee CR,Raul P,Borah K,Singh L,Veer V

更新日期：2014-11-01 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

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

abstract：:This study evaluated if vitamin E consumption affects gut microbiota. Mice were grouped into control, low vitamin E (LV), and high vitamin E (HV). LV and HV were fed DL-α-tocopherol at 0.06 mg/20 g and 0.18 mg/20 g of body weight per day, respectively, for 34 days. Body weight of mice was measured before and after vit...

journal_title：International journal of food sciences and nutrition

authors： Choi Y,Lee S,Kim S,Lee J,Ha J,Oh H,Lee Y,Kim Y,Yoon Y

更新日期：2020-03-01 00:00:00

abstract：:Drinking of cranberry fruit juice and application of commercial preparations containing the cranberry extracts are recommended in the prevention and treatment of urinary tract infections (UTIs), especially in women with recurrent UTIs. Many studies focus on the activity of cranberries against uropathogenic Escherichia...

journal_title：International journal of food sciences and nutrition

authors： Wojnicz D,Tichaczek-Goska D,Korzekwa K,Kicia M,Hendrich AB

更新日期：2016-12-01 00:00:00

abstract：:Evidence from animal and observational studies has supported the beneficial effects of beta-glucan intake on glycemic control, but intervention studies in hypercholesterolemic crowd have generated mixed results and have not been systematically examined. In the present study, we aimed to quantitatively evaluate the rel...

journal_title：International journal of food sciences and nutrition

authors： Zou Y,Liao D,Huang H,Li T,Chi H

更新日期：2015-01-01 00:00:00

abstract：:Colorectal cancer is the third most common cancer worldwide. Growing evidence shows that about 47% of cases of colorectal cancer can be prevented by a healthy lifestyle. We performed a systematic review and meta-analysis aimed to evaluate the association between dietary fibre intake and the risk of colon cancer. We pe...

journal_title：International journal of food sciences and nutrition

authors： Gianfredi V,Salvatori T,Villarini M,Moretti M,Nucci D,Realdon S

更新日期：2018-12-01 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