Fat digestibility in meat products: influence of food structure and gastrointestinal conditions.

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：:In the Netherlands, vitamin intake occurs mainly via food and for some vitamins also via fortified food. In addition, some people take dietary supplements. Information on the bioavailability of vitamins is important for a good estimation of the actual exposure to vitamins. Furthermore, for a reliable intake estimation...

journal_title：International journal of food sciences and nutrition

authors： Brandon EF,Bakker MI,Kramer E,Bouwmeester H,Zuidema T,Alewijn M

更新日期：2014-06-01 00:00:00

abstract：:Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural...

journal_title：International journal of food sciences and nutrition

authors： Gambuś H,Gambuś F,Pastuszka D,Wrona P,Ziobro R,Sabat R,Mickowska B,Nowotna A,Sikora M

更新日期：2009-01-01 00:00:00

abstract：:We sought to develop an index that incorporated various dietary and lifestyle behaviours that are associated with overweight/obesity status in adolescents. We assigned discrete scores into each component of the proposed index. The Diet-Lifestyle Index ranged from 11 to 57. We examined the accuracy of the index in rela...

journal_title：International journal of food sciences and nutrition

authors： Kosti RI,Panagiotakos DB,Mariolis A,Zampelas A,Athanasopoulos P,Tountas Y

更新日期：2009-01-01 00:00:00

abstract：PRIMARY OBJECTIVE:To provide, for the first time, the calculated nutritional composition of 32 composite dishes commonly consumed in Barbados to enable dietary intake to be calculated from a Quantitative Food Frequency Questionnaire developed specifically for this population to determine associations between diet and r...

journal_title：International journal of food sciences and nutrition

authors： Sharma S,Harris R,Cao X,Hennis AJ,Leske MC,Wu SY,Barbados National Cancer Study Group.

更新日期：2007-09-01 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：:Studies were carried out to see the influence of different iron and calcium salts along with some vitamins on the rheological characteristics and bread-making quality of wheat flour. Fortification with iron (30-90 ppm) from different sources showed a marginal increase in water absorption (2%). Calcium ranging between ...

journal_title：International journal of food sciences and nutrition

authors： Sudha ML,Leelavathi K

更新日期：2008-03-01 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：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 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：: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

authors： Nass N,Weissenberg K,Somoza V,Ruhs S,Silber RE,Simm A

更新日期：2014-03-01 00:00:00

abstract：:Use of antioxidant components is a new approach for improvement of insulin resistance (IR) as a main feature of type 2 diabetes and its complications. The aim of this study was to investigate the effects of broccoli sprouts powder (BSP) containing high concentration of sulphoraphane on IR in type 2 diabetic patients. ...

journal_title：International journal of food sciences and nutrition

authors： Bahadoran Z,Tohidi M,Nazeri P,Mehran M,Azizi F,Mirmiran P

更新日期：2012-11-01 00:00:00

abstract：:The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional composition significantly (P

journal_title：International journal of food sciences and nutrition

authors： Nasehi B,Mortazavi SA,Razavi SM,Tehrani MM,Karim R

更新日期：2009-01-01 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：: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：: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：OBJECTIVE:This study aimed to determine the effects of a monounsaturated fatty acids (MUFA)-rich diet on serum visfatin, interleukin-6 and insulin levels among overweight women. DESIGN:In this randomized cross-over clinical trial, 17 premenopausal overweight women were included. Participants were randomly assigned to ...

journal_title：International journal of food sciences and nutrition

authors： Haghighatdoost F,Hosseinzadeh-Attar MJ,Kabiri A,Eshraghian M,Esmaillzadeh A

更新日期：2012-11-01 00:00:00

abstract：:Evidence from animal and observational studies has supported the beneficial effects of beta-glucan intake on glycemic control, but intervention studies in hypercholesterolemic crowd have generated mixed results and have not been systematically examined. In the present study, we aimed to quantitatively evaluate the rel...

journal_title：International journal of food sciences and nutrition

authors： Zou Y,Liao D,Huang H,Li T,Chi H

更新日期：2015-01-01 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：: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：:The proximate composition and physico-chemical properties (moisture, crude lipid, crude protein, ash, and crude fiber, peroxide value, saponification value, acidity, relative density and refractive index) of prickly pear seed and corresponding oil were determined. The mineral contents (Ca, Cu, Fe, K, Mg, Na, P, Mn and...

journal_title：International journal of food sciences and nutrition

authors： Özcan MM,Al Juhaimi FY

更新日期：2011-08-01 00:00:00

abstract：:The study was aimed at assessing the influence of 3-week low glycemic index (LGI) versus moderate glycemic index (MGI) diet on substrate oxidation during incremental exercise. 17 runners completed two 3-week trials of either LGI or MGI diet in a randomised counterbalanced manner. Before and after each trial the increm...

journal_title：International journal of food sciences and nutrition

authors： Durkalec-Michalski K,Zawieja EE,Zawieja BE,Podgórski T,Jurkowska D,Jeszka J

更新日期：2018-09-01 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：:A prospective and double-blind study was conducted on 35 women with weight excess who consumed 25 grams of quinoa flakes (QF) or corn flakes (CF) daily during a period of four consecutive weeks. At the beginning (T1) and at the end (T2) of the intervention, total calorie intake was evaluated, anthropometric assessment...

journal_title：International journal of food sciences and nutrition

authors： De Carvalho FG,Ovídio PP,Padovan GJ,Jordão Junior AA,Marchini JS,Navarro AM

更新日期：2014-05-01 00:00:00

abstract：:The present study aims to examine the effects of a palm-oil-derived vitamin E mixture containing tocotrienol (approximately 70%) and tocopherol (approximately 30%) on plasma lipids and on the formation of atherosclerotic plaques in rabbits given a 2% cholesterol diet. Eighteen New Zealand White rabbits (2.2-2.8 kg) we...

journal_title：International journal of food sciences and nutrition

authors： Ismail NM,Abdul Ghafar N,Jaarin K,Khine JH,Top GM

更新日期：2000-01-01 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：:Soybean and bambara groundnut were malted for 0, 24, 48, 72, 96 and 120 h, respectively. The malted beans were dried, devegetated and milled into flour. The protein contents of unmalted soybean and bambara groundnut flours which were 48.3 and 18.8% (dry weight), respectively, increased on malting to maximum levels of ...

journal_title：International journal of food sciences and nutrition

authors： Akpapunam MA,Igbedioh SO,Aremo I

更新日期：1996-01-01 00:00:00

abstract：:The in vivo bioactivity of polyphenols will depend on their bioavailability. Grape juice is an important source of dietary phenolics. This paper reports results that prove that quercetin (3,3',4',5,7-pentahydroxyflavone) is bioavailable after a single ingestion of red grape juice by healthy volunteers. Blood plasma sa...

journal_title：International journal of food sciences and nutrition

authors： Dávalos A,Castilla P,Gómez-Cordovés C,Bartolomé B

更新日期：2006-08-01 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：: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