解剖学和形态学
麻醉学
听力与言语-语言病理学
行为科学
心脏和心血管系统
细胞和组织工程学
临床神经病学
危重症监护医学
牙科,口腔外科和医学
皮肤病学
急诊医学
内分泌学和新陈代谢
肠胃学和肝脏学
老人病学和老年医学
卫生保健科学和服务
血液学
免疫学
传染病
综合和补充性医学
医学伦理学
医学信息学
医学实验室技术
医学,全科和内科
医学,法律
医学,研究和试验
神经系统科学
护理
营养学和饮食学
产科医学和妇科医学
肿瘤学
眼科学
整形外科学
耳鼻喉科学
病理学
儿科学
周围血管疾病
药理学和药剂学
生理学
基本医疗保健
精神病学
公共、环境和职业卫生
放射学,核医学和医学成像
康复学
生殖生物学
呼吸系统
风湿病学
运动科学
外科学
毒理学
热带医学
泌尿学和肾脏学
病毒学
老年医学
健康政策和服务
心理学,临床
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
pub_type: 杂志文章
doi:10.1080/09637480050208099
更新日期:2000-11-01 00:00:00
abstract::Mastication, the first step in food digestion, results in the breakdown of solid food and its lubrication with saliva. Although the rate and extent of starch digestion are closely dependent on the way food is chewed, this factor has not been adequately considered in the preparation of food for in vitro digestion exper...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374800426948
更新日期:2000-09-01 00:00:00
abstract::Evaluation of true digestibility (TD), biological value (BV) and net protein utilisation (NPU) of diets made with raw and processed seed flour from mature Canavalia gladiata seeds were carried out with male Sprague-Dawley rats. The weight gain of the rats fed with diets containing raw whole seed and raw cotyledon alon...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480050077176
更新日期:2000-07-01 00:00:00
abstract::In order to investigate the possible role of fiber in the etiology of acute appendicitis, 203 consecutive appendectomized children with histologically proved appendicitis and 1922 controls were studied by the diet history method. Statistics were performed by multivariate analysis of variance, discriminant analysis and...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480050029647
更新日期:2000-05-01 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
pub_type: 杂志文章
doi:10.1080/096374800100859
更新日期:2000-01-01 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
pub_type: 杂志文章
doi:
更新日期:2000-01-01 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
pub_type: 杂志文章
doi:10.1080/096374899100969
更新日期:1999-11-01 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
pub_type: 杂志文章
doi:10.1080/096374899101120
更新日期:1999-07-01 00:00:00
abstract::Thyroid hormones in relation to iodine status were studied in a group of Sudanese pregnant women with goitre (n = 66). These women were compared with a healthy, non-pregnant control group from the same area (n = 40). Twenty-four-hour urine samples and serum samples were collected during weeks 10-13, 20-24 and 32-39 of...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374899101292
更新日期:1999-03-01 00:00:00
abstract::2-Alkylcyclobutanones are routinely used as chemical markers for irradiated foods containing lipids. However, current extraction procedures (soxhlet-Florisil chromatography) for the isolation of these markers involve a long and tedious clean-up regime prior to GC-MS identification. A simple and rapid method for the is...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374899101418
更新日期:1999-01-01 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::The objective of the present investigation was to study the relationship between breakfast consumption and subjective reports of mental health and health-related behaviours in a general population sample (126 subjects aged between 20 and 79 years). Individuals who consumed a cereal breakfast each day were less depress...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489809089415
更新日期:1998-09-01 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
pub_type: 杂志文章
doi:10.3109/09637489809086411
更新日期:1998-05-01 00:00:00
abstract::Pediococcus pentosaceus was selected from isolates obtained from the naturally fermenting bitter gourd and fenugreek leaves based on its high titre and broad spectrum of inhibitory activity against spoilage organisms. This strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489809089389
更新日期:1998-03-01 00:00:00
abstract::The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were identified and processed for...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489709028568
更新日期:1997-07-01 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::Blackcurrant (Ribes nigrum) jam was manufactured with the aim of producing a jam with a low sugar content, and without any additives. Four temperatures were investigated, namely 60 degrees C, 76 degrees C, 92 degrees C and 97 degrees C. Processing time varied between 1-20 min. After processing, the highest content of ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489709006964
更新日期:1997-01-01 00:00:00
abstract::Some chemical and physical properties of bambara groundnut seed were determined. The proximate composition of the bambara groundnut seed was found to be 9.7% moisture, 16.6% protein, 5.9% fat, 2.9% ash, 4.9% crude fibre and 64.9% carbohydrate. Maximum water absorption was attained after soaking for 11, 9, 6, and 4 h a...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489609031875
更新日期:1996-11-01 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::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
pub_type: 杂志文章
doi:10.3109/09637489609041028
更新日期:1996-07-01 00:00:00
abstract::The effect of soaking, cooking and autoclaving on the levels of certain antinutritional factors present in the tribal pulse, Mucuna pruriens, were studied. The amount of reduction of total free phenolics was found to be greater in sodium bicarbonate solution (56%) compared to distilled water (47%); subjected to cookin...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489609012587
更新日期:1996-05-01 00:00:00
abstract::Ground rhubarb stalk fiber containing, on a dry weight basis, 74% total dietary fiber (66% insoluble and 8% soluble) was prepared from rhubarb plants. This fiber source has been shown to have a pronounced lipid lowering effect in mice. Its high oxalic acid content may, however, be a limiting factor for its use. The pr...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489609012577
更新日期:1996-03-01 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
pub_type: 杂志文章
doi:10.3109/09637489609028558
更新日期:1996-01-01 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
pub_type: 杂志文章
doi:10.3109/09637489509012565
更新日期:1995-11-01 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
pub_type: 杂志文章
doi:10.3109/09637489509012552
更新日期:1995-08-01 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
pub_type: 杂志文章,评审
doi:10.3109/09637489509012546
更新日期:1995-05-01 00:00:00
abstract::The influence of processing and cooking on the metabolic response to carrots in mixed meals was explored in two consecutive harvest years. The contribution of dietary fibre (4.4 g 1989 and 6.6 g 1990) from carrots was chosen to be different in order to compare effects with varying doses. The meals, composed of carrots...
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:10.3109/09637489509003379
更新日期:1995-02-01 00:00:00