Effects of short-term supplementation with bovine lactoferrin and/or immunoglobulins on body mass and metabolic measures: a randomised controlled trial.

abstract：:Prebiotic oligosaccharides confer health benefits on the host by modulating the gut microbiota. Intestinal lactic acid bacteria (LAB) are potential targets of prebiotics; however, the metabolism of oligosaccharides by LAB has not been fully characterized. Here, we studied the metabolism of eight oligosaccharides by 19...

journal_title：International journal of food sciences and nutrition

authors： Endo A,Nakamura S,Konishi K,Nakagawa J,Tochio T

更新日期：2016-01-01 00:00:00

abstract：:In this study, the impact of dietary sn-2 palmitic triacylglycerol (sn-2 PTAG) on faecal lipids, calcium excretion and lipid metabolic alternation was investigated in Sprague-Dawley (SD) rats fed with high-fat diet containing either palm olein (PO, sn-2 palmitic acid (PA) of 14.8%), sn-2 PTAG50 (sn-2 PA of 56.4%) or s...

journal_title：International journal of food sciences and nutrition

authors： Yang P,Zhang H,Wan J,Hu J,Liu J,Wang J,Zhang Y,Yu LL

更新日期：2019-06-01 00:00:00

abstract：:The aim of this research was to evaluate β-glucan-enriched flours, obtained from barleys with either normal or waxy starch, for their effects on the glycaemic index (GI) and the quality of bread. Rheological results confirmed that when barley flour was included in the dough the overall quality of bread slightly worsen...

journal_title：International journal of food sciences and nutrition

authors： Finocchiaro F,Ferrari B,Gianinetti A,Scazzina F,Pellegrini N,Caramanico R,Salati C,Shirvanian V,Stanca AM

更新日期：2012-02-01 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：: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：:Quantification of n-3 polyunsaturated fatty acids (PUFA) is an important aspect in quality control of designer eggs. Prediction of these fatty acids would be of value for egg grading stations. The aim of the present study was to evaluate the ability of hyperspectral imaging (HSI) to classify the eggs according their c...

journal_title：International journal of food sciences and nutrition

authors： Abdel-Nour N,Ngadi M

更新日期：2011-06-01 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：: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 amino acid and fatty acid contents of Adenopus breviflorus benth seed (locally called egwoli) with and without hull were determined. The results for the amino acid analysis showed that the seed is a good source of most of the essential amino acids and comparable to those of soya bean. The total essential amino aci...

journal_title：International journal of food sciences and nutrition

authors： Oshodi AA

更新日期：1996-07-01 00:00:00

abstract：:Soluble fibers are known to modulate intestinal absorption of non-polar compounds in the small intestine. Little is known about the modulation of absorption of more polar compounds. In the present study, we applied the Caco-2-transwell-system in order to investigate the modulation of intestinal bioavailability by solu...

journal_title：International journal of food sciences and nutrition

authors： Willenberg I,Wonik J,Schebb NH

更新日期：2015-01-01 00:00:00

abstract：:Maternal nutrition has been identified as a factor determining fetal growth and risk of adult disease. In rats, the feeding of a low protein diet during pregnancy retards fetal growth and induces hypertension in the resulting offspring. Rat models of low protein feeding have been extensively used to study the mechanis...

journal_title：International journal of food sciences and nutrition

authors： Langley-Evans SC

更新日期：2000-01-01 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：:The aim of the present study was to assess the total daily energy intake of infants (aged 0-4 months) exclusively fed with infant formulae available on the European Union market. All of the products were identified from the European market share data of the year 2007 covering 22 countries. The calculated daily energy ...

journal_title：International journal of food sciences and nutrition

authors： Pandelova ME,Lopez WL,Kasham S,Leclercq C,Piccinelli R,Schramm KW

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：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：: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：:Digestibility of macronutrients depends on the food matrix structure as well as on gastrointestinal conditions, especially in patients with exocrine pancreatic insufficiency. In this situation, an oral enzyme supplementation that promotes nutrient hydrolysis is needed. In this context, in the present study, a static i...

journal_title：International journal of food sciences and nutrition

authors： Asensio-Grau A,Calvo-Lerma J,Heredia A,Andrés A

更新日期：2019-08-01 00:00:00

abstract：:We performed systematic review and meta-analysis of published studies that investigated the potential association between fried food consumption and prostate cancer risk. Four case-control studies were finally selected for this systematic literature review, totaling 2579 cancer patients and 2277 matched controls. In t...

journal_title：International journal of food sciences and nutrition

authors： Lippi G,Mattiuzzi C

更新日期：2015-01-01 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：:Mineral contents of four mulberry fruits and their pekmez samples growing particularly in the Malatya province in Turkey were determined by inductively coupled plasma atomic emission spectrometry. All samples contained high amounts of calcium, potassium, magnesium, sodium, phosphorus and sulphur. The highest mineral c...

journal_title：International journal of food sciences and nutrition

authors： Akbulut M,Ozcan MM

更新日期：2009-05-01 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：:Residual cyanogens in gari, the most popular cassava food in West Africa, is implicated in the causation of tropical ataxic neuropathy. Gari is eaten by soaking its granules in cold water or by adding boiling water to make a food called eba. This study was conducted to determine whether loss of the residual cyanogens ...

journal_title：International journal of food sciences and nutrition

authors： Onabolu AO,Oluwole OS,Bokanga M

更新日期：2002-07-01 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：:'Arnoia' peppers (Capsicum annuum L. var. annuum cv. Arnoia) are cultivated in areas surrounding the Arnoia River, in Galicia (northwest Spain). Some physical and chemical changes associated with maturation and storage conditions have been reported. Changes in gross composition, the main physico-chemical parameters an...

journal_title：International journal of food sciences and nutrition

authors： Martínez S,Curros A,Bermúdez J,Carballo J,Franco I

更新日期：2007-03-01 00:00:00

abstract：:Stabilizing wheat germ by defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01% and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase activity and most of the lipoxygenase activity. Addition of def...

journal_title：International journal of food sciences and nutrition

authors： Bansal S,Sudha ML

更新日期：2011-08-01 00:00:00

abstract：:This study was undertaken to evaluate the in vivo impact of new symbiotic products based on liquid maple sap or its concentrate. Sap and concentrate, with or without inulin (2%), were inoculated with Bifidobacterium lactis Bb12 and Lactobacillus rhamnosus GG valio at initial counts of 2-4 × 10(8) cfu mL(-1). The exper...

journal_title：International journal of food sciences and nutrition

authors： Hammami R,Ben Abdallah N,Barbeau J,Fliss I

更新日期：2015-01-01 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：:The kinetics of ascorbic acid degradation in amla (Phyllanthus emblica L.) as well as in pure ascorbic acid solutions at initial concentrations present in amla over a temperature range of 50-120 degrees C (steady-state temperature) has been studied. The ascorbic acid degradation followed first-order reaction kinetics ...

journal_title：International journal of food sciences and nutrition

authors： Nisha P,Singhal RS,Pandit AB

更新日期：2004-08-01 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：:Water and ethanol crude extracts from black pepper (Piper nigrum) were investigated for their antioxidant and radical scavenging activities in six different assay, namely, total antioxidant activity, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, superoxide anion radical scavenging, hyd...

journal_title：International journal of food sciences and nutrition

authors： Gülçin I

更新日期：2005-11-01 00:00:00