Food Science and Nutrition
SCIE-ISI SCOPUS (2013-2023)
2048-7177
2048-7177
Anh Quốc
Cơ quản chủ quản: John Wiley and Sons Ltd , WILEY
Lĩnh vực:
Food Science
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 Tóm tắt Các 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...
Tập 2 Số 2 - Trang 75-104 - 2014
Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional propertiesAbstract Recent 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 ‐...
Tập 2 Số 5 - Trang 443-463 - 2014
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydrideAbstract Starch granules are an interesting stabilizer candidate for food‐grade P ickering 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 o... ...
Tập 1 Số 2 - Trang 157-171 - 2013
Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extractsAbstract The 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 extra... ...
Tập 6 Số 1 - Trang 189-196 - 2018
Chemical characterization of commercial liquid smoke productsAbstract The 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 ra... ...
Tập 1 Số 1 - Trang 102-115 - 2013
Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley floursAbstract Stinging 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... ...
Tập 4 Số 1 - Trang 119-124 - 2016
Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH Abstract The 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. Function... ...
Tập 2 Số 6 - Trang 802-810 - 2014
Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methodsAbstract The 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 (... ...
Tập 7 Số 2 - Trang 465-475 - 2019
Mathematical modeling of drying of potato slices in a forced convective dryer based on important parametersAbstract The 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... ...
Tập 4 Số 1 - Trang 110-118 - 2016