Abstract:
:The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Martini D,Ciccoritti R,Nicoletti I,Nocente F,Corradini D,D'Egidio MG,Taddei Fdoi
10.1080/09637486.2017.1336751subject
Has Abstractpub_date
2018-02-01 00:00:00pages
24-32issue
1eissn
0963-7486issn
1465-3478journal_volume
69pub_type
杂志文章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
pub_type: 杂志文章
doi:10.1080/09637480902755095
更新日期:2009-01-01 00:00:00
abstract::It is reported that consumption of antioxidant-rich foods significantly increased plasma total antioxidant capacity (T-AOC) in humans. Also, it is proved that the antioxidants from plant foods improve the body's antioxidant defence by acting additively and synergistically. As a result, rational combination of antioxid...
journal_title:International journal of food sciences and nutrition
pub_type: 临床试验,杂志文章
doi:10.3109/09637486.2011.587399
更新日期:2011-12-01 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
pub_type: 杂志文章
doi:10.3109/09637489809089405
更新日期:1998-09-01 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
pub_type: 杂志文章
doi:10.1080/09637480701198117
更新日期:2007-05-01 00:00:00
abstract::The quality and safety parameters of mixed marinated seafood salad containing common octopus (Octopus vulgaris), shrimp (Parapenaeus longirostris), European squid (Loligo vulgaris), sea snail (Rapana thomasiana) and common cuttlefish (Sepia officinalis) at 4 degrees C during storage of 24 weeks were investigated. In a...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480701425650
更新日期:2008-09-01 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
pub_type: 杂志文章
doi:10.1080/09637480802189643
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
pub_type: 杂志文章
doi:10.1080/09637486.2018.1475552
更新日期:2018-12-01 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
pub_type: 杂志文章,评审
doi:10.3109/09637486.2014.950207
更新日期:2015-02-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2011.591369
更新日期:2012-02-01 00:00:00
abstract::Bulgur has been one of the most important traditional Durum wheat products in Turkey and Middle Eastern countries for ages. The objective of this study was to reveal the composition of some healthy components of industrial bulgur samples produced in Turkey. Total starch, resistant starch, dietary fibre and total pheno...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2011.639748
更新日期:2012-03-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2011.615301
更新日期:2012-03-01 00:00:00
abstract::Advanced glycation end products (AGEs) are stable end products of the Maillard reaction. Effects of food extracts are often initially analysed in cellular test systems and it is not clear how different cell culture conditions might influence the results. Therefore, we compared the effects of two models for AGE-rich fo...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.839631
更新日期:2014-03-01 00:00:00
abstract::Whether drinking green tea (GT) could reduce the risk of breast cancer (BC) is still controversial. The search was performed using PubMed, Embase and Web of Science databases. The generalised least square method and constrained cubic spline model were performed to assess the dose-response trends between GT consumption...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2020.1715353
更新日期:2020-09-01 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
pub_type: 临床试验,杂志文章,随机对照试验
doi:10.3109/09637489709006966
更新日期:1997-03-01 00:00:00
abstract::Vitamin E is a very important nutrient in the human diet mainly due to its antioxidant properties. In this study an attempt was made to measure and evaluate vitamin E intake and to determine plasma tocopherol levels in a group of adolescents in Spili, Crete, Greece. It is known that Crete is an area with a high consum...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489609006948
更新日期:1996-09-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2015.1042845
更新日期:2015-01-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2010.542407
更新日期:2011-06-01 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
pub_type: 杂志文章
doi:10.1080/09637486.2020.1807475
更新日期:2020-08-12 00:00:00
abstract::In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance met...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637480903476415
更新日期:2010-05-01 00:00:00
abstract::Iron-deficiency anaemia (IDA) is a common problem all over the world, which mainly attacks pregnant women, infants and children. The main objectives were to assess the prevalence of IDA in children 12-24 months old in the area of Thessalia located in the central part of Greece and to identify, by means of a simple que...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480500081183
更新日期:2005-02-01 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
pub_type: 杂志文章
doi:10.3109/09637489809086411
更新日期:1998-05-01 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
pub_type: 杂志文章
doi:10.3109/09637480801993938
更新日期:2009-11-01 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
pub_type: 杂志文章,meta分析,评审
doi:10.1080/09637486.2016.1261087
更新日期:2017-06-01 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
pub_type: 杂志文章
doi:10.1080/09637480701343762
更新日期:2007-11-01 00:00:00
abstract::In Mexico, the food guide developed by The National Institute of Nutrition for the Mexican population is 'The Pyramid of Health'. In the northwestern Mexican state of Baja California, the Nutrition Institute of Baja California (INUBAC) developed and validated another food guide. This guide, named 'The Apple of Health'...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480220132175
更新日期:2002-03-01 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
pub_type: 杂志文章
doi:10.1080/09637480412331321823
更新日期:2004-08-01 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
pub_type: 杂志文章
doi:10.1080/09637480601040989
更新日期:2006-11-01 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
pub_type: 杂志文章,随机对照试验
doi:10.1080/09637480701252336
更新日期:2007-08-01 00:00:00
abstract::In this study, the antioxidant activity of 50% aqueous methanol extracts of Crataegus tanacetifolia (Lam.) Pers, Crataegus bornmuelleri Zaberi, Crataegus orientalis Pall. ex M.Bieb. var. orientalis, Crataegus szovitsii Pojark, Crataegus curvisepala Lindm., Crataegus monogyna Jacq. subsp. monogyna, Crataegus monogyna J...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480701602530
更新日期:2008-11-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2012.690025
更新日期:2012-12-01 00:00:00