Food Science and Nutrition
SCIE-ISI SCOPUS (2013-2025)
2048-7177
2048-7177
Anh Quốc
Cơ quản chủ quản: John Wiley and Sons Ltd , WILEY
Lĩnh vực:
Food Science
Phân tích ảnh hưởng
Các bài báo tiêu biểu
Chất chống oxi hóa trong gạo: axit phenolic, flavonoid, anthocyanin, proanthocyanidin, tocopherol, tocotrienol, γ-oryzanol và axit phytic Dịch bởi AI
Tập 2 Số 2 - Trang 75-104 - 2014
Tóm tắtCác nghiên cứu dịch tễ học cho thấy rằng tỷ lệ mắc các bệnh mãn tính nhất
định thấp ở những vùng tiêu thụ gạo trên thế giới có thể liên quan đến hàm lượng
hợp chất chống oxi hóa có trong gạo. Các phân tử có hoạt tính chống oxi hóa có
trong gạo bao gồm axit phenolic, flavonoid, anthocyanin, proanthocyanidin,
tocopherol, tocotrienol, γ-oryzanol và axit phytic. Bài tổng quan này cung cấp
thông...
Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties
Tập 2 Số 5 - Trang 443-463 - 2014
AbstractRecent studies have clearly shown the importance of polyunsaturated
fatty acids (as essential fatty acids) and their nutritional value for human
health. In this review, various sources, nutritional properties, and metabolism
routes of long‐chain polyunsaturated fatty acids (LC‐PUFA) are introduced. Since
the conversion efficiency of linoleic acid (LA) to arachidonic acid (AA) and
also α‐li...
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
Tập 1 Số 2 - Trang 157-171 - 2013
AbstractStarch granules are an interesting stabilizer candidate for food‐grade
Pickering emulsions. The stabilizing capacity of seven different intact starch
granules for making oil‐in‐water emulsions has been the topic of this screening
study. The starches were from quinoa; rice; maize; waxy varieties of rice,
maize, and barley; and high‐amylose maize. The starches were studied in their
native st...
Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts
Tập 6 Số 1 - Trang 189-196 - 2018
AbstractThe peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high
levels of bioactive compounds, especially carotenoids which possess significant
antioxidant capacities. However, the peel of Gac is regarded as a waste from the
production of carotenoid‐rich oil from Gac fruit. In this study, carotenoids of
Gac peel were extracted by microwave‐assisted extraction (MAE) and
ultrasound‐a...
Chemical characterization of commercial liquid smoke products
Tập 1 Số 1 - Trang 102-115 - 2013
AbstractThe objective of this study was to determine important chemical
characteristics of a full‐strength liquid smoke, Code 10‐Poly, and three refined
liquid smoke products (AM‐3, AM‐10 and 1291) commercially available (Kerry
Ingredients and Flavors, Monterey, TN). The pH of the products were
significantly different (P < 0.05) and ranged from 2.3 (Code 10‐Poly) to 5.7
(1291). The pH was inversel...
Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours
Tập 4 Số 1 - Trang 119-124 - 2016
AbstractStinging nettle (Urtica dioica. L) is a wild, unique herbaceous
perennial flowering plant with Stinging hairs. It has a long history of use as a
food sources as a soup or curries, and also used as a fiber as well as a
medicinal herb. The current aim was to analyze the composition and bioactive
compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively
higher level of cr...
Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
Tập 2 Số 6 - Trang 802-810 - 2014
AbstractThe demand for products of high nutritional value from sustainable
sources is growing rapidly in the global food market. In this study, the effect
of pH on the functional properties of lupin, green pea, fava bean, hemp, and
buckwheat flours was investigated and compared with wheat flour. Functional
properties included solubility, emulsifying and foaming properties, gelling
ability, and wat...
Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods
Tập 7 Số 2 - Trang 465-475 - 2019
AbstractThe different species of Arum maculatum plant can be found in all over
the world, and a wide range of medicinal applications has been mentioned for
them. Thus, it can also be valued as a source of natural compounds with
antioxidant and antimicrobial activities. In this study, the effect of solvents
(water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and
ultrasound) o...
Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters
Tập 4 Số 1 - Trang 110-118 - 2016
AbstractThe effect of air temperature, air velocity, and sample shapes (circle
and square with the same cross‐sectional area) on kinetic drying of potato
slices in a tunnel dryer was investigated experimentally and a suitable drying
model was developed. The experiments of drying of potato slices were conducted
at an air temperature of 45–70°C with an air velocity 1.60 and 1.81 m sec−1.
Results sho...
Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel
Tập 3 Số 6 - Trang 506-518 - 2015
AbstractDried and fresh peels of Citrus limon were subjected to
microwave‐assisted hydrodistillation (MAHD) and solvent‐free microwave
extraction (SFME), respectively. A comparison was made between MAHD and SFME
with the conventional hydrodistillation (HD) method in terms of extraction
kinetic, chemical composition, and antioxidant activity. Higher yield results
from higher extraction rates by mic...