Variations in prebiotic oligosaccharide fermentation by intestinal lactic acid bacteria.

abstract：:Fresh persimmon contains high quantities of bioactive compounds, but is only available in the autumn and winter months. The aim of this investigation was to compare fresh and dried persimmon in order to determine whether the latter could be a substitute for fresh fruit. It was found that the contents of dietary fibers...

journal_title：International journal of food sciences and nutrition

authors： Jung ST,Park YS,Zachwieja Z,Folta M,Barton H,Piotrowicz J,Katrich E,Trakhtenberg S,Gorinstein S

更新日期：2005-03-01 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：:Information on the nutrient content of foods commonly consumed (especially indigenous ones) in rural communities of Tanzania is limited. A study was conducted to determine the nutrient content of foods commonly consumed in the Iringa and Morogoro regions. A survey was carried out in six representative villages to iden...

journal_title：International journal of food sciences and nutrition

authors： Kinabo J,Mnkeni AP,Nyaruhucha CN,Msuya J,Haug A,Ishengoma J

更新日期：2006-02-01 00:00:00

abstract：:Chemical composition and nutritional quality of five Saudi dishes based on legumes were evaluated. On fresh weight basis, the dishes contained 35.3-78.1% moisture, 4.4-10.2% protein (NX6.25), 1.2-19.1% fat, 8.0-24.8% carbohydrates, 2.4-7.7% dietary fibre, 1.4-2.9% ash and 71-311 Kcal (297-1301 KJ) per 100 g dish. The ...

journal_title：International journal of food sciences and nutrition

authors： al-Kanhal MA,al-Mohizea IS,al-Othaimeen AI,Khan MA

更新日期：1998-05-01 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 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：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：:Plant-based dietary patterns have been associated with decreased cancer risk. The aim of the present study was to perform a meta-analysis of studies comparing empirically derived dietary patterns in relation to cancer risk. A systematic search of PubMed and EMBASE electronic databases was conducted. Eligible studies h...

journal_title：International journal of food sciences and nutrition

authors： Bella F,Godos J,Ippolito A,Di Prima A,Sciacca S

更新日期：2017-06-01 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：:The aim of this research was to analyse the quality of the lipid fraction extracted from commercially available cookies intended for infants. The composition, fatty acid distribution and oxidative stability of fats, interpreted as the resistance of fats against autooxidation, were studied. In addition, the kinetic par...

journal_title：International journal of food sciences and nutrition

authors： Wirkowska M,Górska A,Bryś J,Ostrowska-Ligęza E,Koczoń P

更新日期：2012-05-01 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：: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：:Powdered infant formula (PIF) can be the sole source of nutrition for babies and infants. Monitoring conformational changes in protein during manufacture of PIF is critical in order to maintain its nutritional value. This study presents the development of a calibration model for monitoring conformational changes in PI...

journal_title：International journal of food sciences and nutrition

authors： Pabari RM,Togashi D,Cama-Moncunill R,El Arnaout T,Rifai H,Cruise P,Cullen PJ,Sullivan C

更新日期：2015-01-01 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：:The Japanese mint (Mentha arvensis) oil (JMO) was effective as fumigant against Sitophilus oryzae in sorghum (Sorghum bicolor). The observations on the effect of JMO treatment at a dose of 166.6 microliters/l of space to grains stored for 3 months in desiccators at 28 +/- 5 degrees C showed non significant (P approxim...

journal_title：International journal of food sciences and nutrition

authors： Singh M,Srivastava S,Srivastava RP

更新日期：1995-08-01 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：:Studies on dietary changes and their associated factors are limited, particularly with respect to younger cardiovascular patients. Our objective was to evaluate the factors associated with fruit and vegetable intake among adults with premature acute coronary syndrome (ACS) 1 year after the event. We used data from GEN...

journal_title：International journal of food sciences and nutrition

authors： Leung Yinko SS,Pelletier R,Behlouli H,Bacon SL,Karp I,Thanassoulis G,Daskalopoulou SS,Eisenberg MJ,Khan NA,Lavoie KL,Pilote L,GENESIS-PRAXY investigators.

更新日期：2015-01-01 00:00:00

abstract：:The aim of this study was to establish nutrient intake from breakfast in children and adolescents in Croatia (n = 1190). A quantified FFQ method was used. The results showed that 1.7% of subjects skip breakfast. Energy intake from breakfast was 26% RDA. Adolescents obtained significantly more energy from carbohydrates...

journal_title：International journal of food sciences and nutrition

authors： Barić IC,Satalić Z

更新日期：2002-01-01 00:00:00

abstract：:The present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (Lactobacilluscasei and Lactobacillus plantarum) and bifidobacteria (Bifidobacteriumlongum). Changes in pH, acidity, sugar content, cell survival and antioxidant properties during fe...

journal_title：International journal of food sciences and nutrition

authors： Wang CY,Ng CC,Su H,Tzeng WS,Shyu YT

更新日期：2009-01-01 00:00:00

abstract：:Some factors that could influence adolescent eating behavior include: peer influences, nutrition knowledge and beliefs, mass media, and parental dietary habits. The purpose of this study was to examine the correlation of nutrition knowledge and eating behavior of a sample of middle school children. The participants we...

journal_title：International journal of food sciences and nutrition

authors： Pirouznia M

更新日期：2001-03-01 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：: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

authors： Leite KM,Assis SA,Tadiotti AC,Oliveira OM

更新日期：2009-01-01 00:00:00

abstract：:This work aims to evaluate the structure-stability relationship of anthocyanins in cell culture. An early degradation time (CT10) and half-degradation time (CT50) were used to characterise the stability of 10 of the most common anthocyanins, incubated with DMEM at 37 °C, pH = 7.4, 5% CO2 for different time periods. Ac...

journal_title：International journal of food sciences and nutrition

authors： Zhang J,Giampieri F,Afrin S,Battino M,Zheng X,Reboredo-Rodriguez P

更新日期：2019-05-01 00:00:00

abstract：:Panax ginseng (Ginseng), Rhodiola rosea (Hong Jing Tian) and Schisandra chinensis (Wu Wei Zi) are well-known herbs in traditional Chinese medicine (TCM). Recently, there have been a number of studies on these three herbs. This review discusses their active components and major pharmacological effects. For P. ginseng, ...

journal_title：International journal of food sciences and nutrition

authors： Chan SW

更新日期：2012-03-01 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：:Scallopini is a general name derived from scallopine, an Italian preparation of veal, which describes thinly pounded cuts of meat which are either used as a cutlet or rolled around other foods and cooked. Concept development was accomplished through use of focus groups, consumer ranking studies, and mailed surveys. Th...

journal_title：International journal of food sciences and nutrition

authors： Elsner RJ,McWatters KH,Resurreccion AV

更新日期：1999-11-01 00:00:00

abstract：:Due to their health-promoting effects green tea catechins have gained a keen interest in recent years in the context of bodyweight reduction treatments and alleviation of inflammatory diseases. This study was designed to evaluate the impact of native and thermally modified catechins (TMC) on the body weight gain, fatt...

journal_title：International journal of food sciences and nutrition

authors： Mika M,Wikiera A,Antończyk A,Grabacka M

更新日期：2020-09-09 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：OBJECTIVE:To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. DESIGN:The iodine content in rye breads, wheat breads and salt samples was assessed. The increase in iodine intake f...

journal_title：International journal of food sciences and nutrition

authors： Rasmussen LB,Ovesen L,Christensen T,Knuthsen P,Larsen EH,Lyhne N,Okholm B,Saxholt E

更新日期：2007-05-01 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

authors： Nisha P,Singhal RS,Pandit AB

更新日期：2005-09-01 00:00:00