Quality of gluten-free supplemented cakes and biscuits.

abstract：:Dextrans are homopolysaccharides of D-glucose units produced by lactic acid bacteria. They have several technological applications and potential utilisation in positively modulating gut microbiota is attracting increasing attention. Whereas the prebiotic activity of low polymerisation degree (DP) dextrans has been est...

journal_title：International journal of food sciences and nutrition

authors： Amaretti A,Bottari B,Morreale F,Savo Sardaro ML,Angelino D,Raimondi S,Rossi M,Pellegrini N

更新日期：2020-08-01 00:00:00

abstract：:Lutein and docosahexaenoic acid (DHA) are associated with the prevention of age-related macular degeneration (AMD). Since microalgae are potent natural sources of these nutrients, their nutritional value should be evaluated based on the bioavailability of lutein and DHA for the retina via the plasmatic compartment. In...

journal_title：International journal of food sciences and nutrition

authors： Schnebelen-Berthier C,Acar N,Pouillart P,Thabuis C,Rodriguez B,Depeint F,Clerc E,Mathiaud A,Bourdillon A,Baert B,Bretillon L,Lecerf JM

更新日期：2015-03-01 00:00:00

abstract：AIM:To determine the effect of dietary advice in conjunction with advice to increase physical activity on the body composition, blood lipid and insulin profiles in overweight women. DESIGN:A 12-week randomized controlled intervention study. subjects were assigned to one of four groups: (1) no advice, (2) low-fat, high...

journal_title：International journal of food sciences and nutrition

authors： Kirkwood L,Aldujaili E,Drummond S

更新日期：2007-08-01 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：:A recent epidemiological study showed that daily intake of mg quantities of S-equol is required for health-promoting effects in menopausal women. However, the maximum equol content in food was reported to be approximately 130 μg/100 g in egg yolk. The objective of this study was to find a high equol-containing food. W...

journal_title：International journal of food sciences and nutrition

authors： Abiru Y,Kumemura M,Ueno T,Uchiyama S,Masaki K

更新日期：2012-12-01 00:00:00

abstract：:2-Alkylcyclobutanones are routinely used as chemical markers for irradiated foods containing lipids. However, current extraction procedures (soxhlet-Florisil chromatography) for the isolation of these markers involve a long and tedious clean-up regime prior to GC-MS identification. A simple and rapid method for the is...

journal_title：International journal of food sciences and nutrition

authors： Tewfik IH,Ismail HM,Sumar S

更新日期：1999-01-01 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：:Polyunsaturated fatty acids (PUFAs) have been considered of great interest for human health due to their potential anti-inflammatory action that may protect from a number of chronic-degenerative diseases with an inflammatory pathogenesis. This review aimed to report the most updated evidence of both n-3 and n-6 PUFAs ...

journal_title：International journal of food sciences and nutrition

authors： Marventano S,Kolacz P,Castellano S,Galvano F,Buscemi S,Mistretta A,Grosso G

更新日期：2015-01-01 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：: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：: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 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

authors： Chisholm A,Mann J,Skeaff M

更新日期：1995-05-01 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：:Oxidative stress (OS) - defined as the imbalance between free radical production and antioxidant defences - is a condition associated with chronic-degenerative disease, such as cancer, metabolic and disease cardiovascular diseases (CVDs). Several studies have shown that diet and some of its components could influence ...

journal_title：International journal of food sciences and nutrition

authors： Vetrani C,Costabile G,Di Marino L,Rivellese AA

更新日期：2013-05-01 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：:The aim of this study was to compare the estimations provided by three different means of measuring the resting energy expenditure (REE) in anorexia nervosa (AN) patients. REE was measured, after 24 h of refeeding, using a portable multisensor body monitor [SenseWear Pro2 Armband (SWA)], FitMate™ method and the Müller...

journal_title：International journal of food sciences and nutrition

authors： El Ghoch M,Alberti M,Capelli C,Calugi S,Battistini NC,Pellegrini M,Šubašić S,Lanza M,Dalle Grave R

更新日期：2012-11-01 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 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：:Previous studies have shown that osteopontin (OPN) can enhance infant resistance to infection. However, the underlying mechanisms remain to be explored. Here, we studied the effects of OPN on the development and functions of immune cells in infant rats fed with OPN-enriched formula (OF) compared with regular formula (...

journal_title：International journal of food sciences and nutrition

authors： Chen X,Fang M,Xing S,Zuo D,Zhang P,Hu Z

更新日期：2018-12-01 00:00:00

abstract：:The presence of furan in foods has received recent attention because of its association with harmful effects to human health. This compound, which is originated as a consequence of thermal treatment, is mainly found in canned, jarred, toasted and fried foods. The aim of this study was to estimate the exposure to furan...

journal_title：International journal of food sciences and nutrition

authors： Mesías M,Guerra-Hernández E,García-Villanova B

更新日期：2012-02-01 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：:Three sample preparation methods--proteolysis to determine the initial species distribution, and an in vitro gastric and gastrointestinal digestion to assess the bioavailability of selenium--were applied to extract the selenium from selenized green onion and chive samples. Ion exchange chromatography was coupled to a ...

journal_title：International journal of food sciences and nutrition

authors： Kápolna E,Fodor P

更新日期：2007-06-01 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：: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

abstract：:Seaweeds are rich in vitamins, minerals, dietary fibres, proteins, polysaccharides and various functional polyphenols. Many researchers have focused on brown algae as a potential source of bioactive materials in the past few decades. Ecklonia cava is a brown seaweed that is abundant in the subtidal regions of Jeju Isl...

journal_title：International journal of food sciences and nutrition

authors： Wijesinghe WA,Jeon YJ

更新日期：2012-03-01 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：: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：:Activity pattern, energy intake and body mass index (BMI) were studied in a group of 232 women aged 19-65 years. The subjects were selected from five major markets in Abeokuta Township using a systematic random sampling technique. With the aid of a structured questionnaire and 24-h diet recall, information was collect...

journal_title：International journal of food sciences and nutrition

authors： Afolabi WA,Addo AA,Sonibare MA

更新日期：2004-03-01 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 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