Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes.

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

authors： Galan MG,Drago SR,Armada M,José RG

更新日期：2013-06-01 00:00:00

abstract：:Structural properties (using gas chromatographic analyses: gas chromatography and gas chromatography-mass spectrometry) of some compounds (pure chemicals, essential oils, extracts, etc.) and systematic investigation of antimicrobial activities (with agar dilution and agar diffusion disc methods) were determined in the...

journal_title：International journal of food sciences and nutrition

authors： Parlatan A,Sariçoban C,Ozcan MM

更新日期：2009-11-01 00:00:00

abstract：:Ferulic acid (FA) acts as a powerful antioxidant against various age-related diseases. To investigate the effect and underlying mechanism of FA against d-galactose(d-gal)-induced memory deficit, mice were injected with d-gal to induce memory impairment and simultaneously treated with FA and donepezil. The behavioral r...

journal_title：International journal of food sciences and nutrition

authors： Yang H,Qu Z,Zhang J,Huo L,Gao J,Gao W

更新日期：2016-11-01 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：:Impacts of exogenous microorganisms and tea polyphenols on acid production and conversion during in vitro colonic fermentation of konjac glucomannan (KGM) were assessed in this study. Colonic fermentation of KGM by the fecal extract of healthy adults resulted in a propionate-rich profile, as acetic, propionic, butyric...

journal_title：International journal of food sciences and nutrition

authors： Zhao XH,Geng Q

更新日期：2016-01-01 00:00:00

abstract：:Epidemiological studies suggest that metabolic ageing process of overweight and obese populations is associated with an increased risk of developing non-communicable diseases (NCDs). Inflammation, hyper-glycaemia, dyslipidemia and oxidative stress have been associated with early stages of NCDs development whereas coho...

journal_title：International journal of food sciences and nutrition

authors： Cases J,Romain C,Dallas C,Gerbi A,Cloarec M

更新日期：2015-02-01 00:00:00

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 ap...

journal_title：International journal of food sciences and nutrition

authors： Rojas-Gonzalez JA,Avallone S,Brat P,Trystram G,Bohuon P

更新日期：2006-02-01 00:00:00

abstract：:The aim of the present work was to assess the influence of nutrition information format on attentional capture and consumers' understanding. Sixteen labels of two products (yoghurt and pan bread) were designed following a four 2-level factors full factorial design with the following variables: label background design,...

journal_title：International journal of food sciences and nutrition

authors： Ares G,Giménez A,Bruzzone F,Antúnez L,Sapolinski A,Vidal L,Maiche A

更新日期：2012-09-01 00:00:00

abstract：:This work compares the phenolic contents and the total antioxidant capacity of the 36 most popular Brazilian foods submitted to aqueous extraction or in vitro digestion. The purpose was to evaluate the extent by which digestion differs from the simple aqueous extraction procedures of several food matrices. After in vi...

journal_title：International journal of food sciences and nutrition

authors： Koehnlein EA,Koehnlein ÉM,Corrêa RC,Nishida VS,Correa VG,Bracht A,Peralta RM

更新日期：2016-09-01 00:00:00

abstract：PRIMARY OBJECTIVE:To create a food list and develop a draft quantitative food frequency questionnaire (QFFQ) for Trinidad and Tobago. METHODS AND PROCEDURES:A mixed sampling method was used to obtain a representative sample and trained interviewers administered 24-h dietary recalls. Portion sizes were assessed and the...

journal_title：International journal of food sciences and nutrition

authors： Ramdath DD,Hilaire DG,Cheong KD,Sharma S

更新日期：2011-09-01 00:00:00

abstract：:As the nutrition transition continues in Africa, it is crucial to identify population-specific dietary patterns. Healthy diets may then be promoted for prevention and alleviation of the chronic disease burden associated with nutrition. Using a semi-quantitate food frequency questionnaire, we conducted a cross-sectiona...

journal_title：International journal of food sciences and nutrition

authors： Akarolo-Anthony SN,Odubore FO,Yilme S,Aragbada O,Odonye G,Hu F,Willett W,Spiegelman D,Adebamowo CA

更新日期：2013-05-01 00:00:00

abstract：BACKGROUND AND AIM:There is accumulating evidence that shows the metabolism of zinc and vitamin A are altered in diabetes mellitus type I (DMTI), thus the present study was conducted to evaluate the effects of combination of zinc and vitamin A supplementation on serum fasting blood sugar (FBS), insulin, apoprotein B an...

journal_title：International journal of food sciences and nutrition

authors： Shidfar F,Aghasi M,Vafa M,Heydari I,Hosseini S,Shidfar S

更新日期：2010-03-01 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：: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：:Four formulations were processed into frankfurters with different ratios of mechanically deboned chicken meat (MDCM) and cooked chicken skin (CCS) i.e. 80/0, 70/10, 60/20 and 50/30. The products were evaluated for proximate composition, cholesterol content, colour; 'L' value (lightness) and 'a' value (redness), percen...

journal_title：International journal of food sciences and nutrition

authors： Babji AS,Chin SY,Seri Chempaka MY,Alina AR

更新日期：1998-09-01 00:00:00

abstract：:The present study evaluated the flavonoid content, antioxidant as well as type II diabetes-related enzyme inhibition activities of ethanolic extract of certain raw and traditionally processed indigenous food ingredients including cereals, legumes, oil seeds, tubers, vegetables and leafy vegetables, which are commonly ...

journal_title：International journal of food sciences and nutrition

authors： Kunyanga CN,Imungi JK,Okoth MW,Biesalski HK,Vadivel V

更新日期：2011-08-01 00:00:00

abstract：:Intestinal degradation of dietary fibre in blanched and microwaved green beans was studied by using a rat experimental model. Content and composition of dietary fibre as well as molecular weight distribution of water-soluble polysaccharides (WSP) were analysed. There was a solubilization and a shift towards lower Mw o...

journal_title：International journal of food sciences and nutrition

authors： Svanberg M,Suortti T,Nyman M

更新日期：1999-07-01 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：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：:The effect of browning intensity of qurshallah, a popular bakery product in Jordan leavened by ammonium bicarbonate and baked twice, on the protein quality was investigated. Light, medium and dark toasted qurshallah samples baked at the same temperature but for different times were used. Data on the proximate analysis...

journal_title：International journal of food sciences and nutrition

authors： Abu-Dweih BM,Tukan SK,Takruri HR

更新日期：2000-11-01 00:00:00

abstract：:This study examined the relationship between intestinal helminthiases and growth in urban slum schoolchildren. Children (n = 330) who received single doses of either pyrantel, albendazole, or placebo at baseline and again at 6 months were followed and examined fully at 0, 3, 6, and 12 months for helminth infections an...

journal_title：International journal of food sciences and nutrition

authors： Hadju V,Satriono,Abadi K,Stephenson LS

更新日期：1997-03-01 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

authors： Abete I,Parra D,De Morentin BM,Alfredo Martinez J

更新日期：2009-01-01 00:00:00

abstract：:Extrusion process has been widely used for the development of many functional foods. The aim of this study was to assess the effect of extrusion process on antioxidant and angiotensin-converting enzyme (ACE) inhibition properties from bovine haemoglobin concentrate (BHC) hydrolysates (P, FC, PF and FCF). Extrusion was...

journal_title：International journal of food sciences and nutrition

authors： Cian RE,Luggren P,Drago SR

更新日期：2011-11-01 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：: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

authors： Huang G,Li J

更新日期：2012-03-01 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：: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 fatty acid composition, including trans-fatty acids, of 15 margarine samples from the Greek market was determined by gas-liquid chromatography. Saturated, cis-monounsaturated and polyunsaturated fatty acids have been found in the ranges of 24.1-53.3%, 15.5-50.3%, and 14.3-50.2% of total fatty acids, respectively. ...

journal_title：International journal of food sciences and nutrition

authors： Triantafillou D,Zografos V,Katsikas H

更新日期：2003-03-01 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：:The aim was to develop novel fibres by enzymatic synthesis, to determine their total dietary fibre by AOAC method 2009.01 and to estimate their potential digestibility and assess their digestibility in vivo using glycaemic and insulinaemic responses as markers in mice and randomised clinical trial models. We found tha...

journal_title：International journal of food sciences and nutrition

authors： Hasselwander O,DiCosimo R,You Z,Cheng Q,Rothman SC,Suwannakham S,Baer ZC,Roesch BM,Ruebling-Jass KD,Lai JP,Hurteau RE,Marquez ML,Kopatsis AD,Ouwehand AC,Forssten SD,Mukerji P,Caverly Rae JM,Dragan YP,Damewood JR,Tii

更新日期：2017-11-01 00:00:00