Food Science and Nutrition

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Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts
Food Science and Nutrition - Tập 6 Số 1 - Trang 189-196 - 2018
Hoang Van Chuyen, Minh H. Nguyen, Paul D. Roach, John B. Golding, Sophie E. Parks
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 extra...... hiện toàn bộ
Smoking behavior and circulating vitamin D levels in adults: A meta‐analysis
Food Science and Nutrition - Tập 9 Số 10 - Trang 5820-5832 - 2021
Lu Yang, Hang Zhao, Ke Liu, Yichao Wang, Qianqian Liu, Tiantian Sun, Shuchun Chen, Luping Ren
AbstractTo determine the effect of smoking on circulating vitamin D in adults, we performed a meta‐analysis. Literature before 9 May 2021 was retrieved from electronic literature databases such as EMBASE, PubMed, and Cochrane. The quality of the included studies was assessed by two researchers against the Newcastle–Ottawa scale and JBI Evidence‐based Health Care Ce...... hiện toàn bộ
Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters
Food Science and Nutrition - Tập 4 Số 1 - Trang 110-118 - 2016
Samira Naderinezhad, Nasrin Etesami, Arefe Poormalek Najafabady, Majid Ghasemi Falavarjani
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...... hiện toàn bộ
Hypolipidemic and anti‐atherogenic activities of crude polysaccharides from abalone viscera
Food Science and Nutrition - Tập 8 Số 5 - Trang 2524-2534 - 2020
Binxiong Liu, Zhen Jia, Changcheng Li, Jinquan Chen, Ting Fang
AbstractThis study was performed to evaluate the hypolipidemic and anti‐atherogenic activities of the crude polysaccharides extracted from abalone viscera (AVCP). The major functional groups of purified polysaccharides were analyzed by infrared spectroscopy (IR). Male Kunming mice (SPF) were divided into six groups and were treated with normal diet or high‐fat diet...... hiện toàn bộ
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review
Food Science and Nutrition - Tập 9 Số 7 - Trang 3988-4006 - 2021
Kiana Pourmohammadi, Elahe Abedi
AbstractPoor water solubility, emulsifying, and foaming properties of gluten protein have limited its applications. Gluten is structured by covalent (disulfide bonds) and noncovalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds) which prone to alteration by various treatments. Enzyme modification has the ability to alter certain properties of gluten and co...... hiện toàn bộ
Potential inhibition of major human cytochrome P450 isoenzymes by selected tropical medicinal herbs—Implication for herb–drug interactions
Food Science and Nutrition - Tập 7 Số 1 - Trang 44-55 - 2019
Segun Johnson Showande, Titilayo O. Fakeye, Marena Kajula, Juho Hokkanen, Ari Tolonen
AbstractBackgroundIncreasing use of medicinal herbs as nutritional supplements and traditional medicines for the treatment of diabetes, hypertension, hyperlipidemia, and malaria fever with conventional drugs poses possibilities of herb–drug interactions (HDIs). The pote...... hiện toàn bộ
Cytochrome P450 induction properties of food and herbal‐derived compounds using a novel multiplex RT‐qPCR in vitro assay, a drug–food interaction prediction tool
Food Science and Nutrition - Tập 2 Số 5 - Trang 500-520 - 2014
Xue Fen Koe, Tengku Sifzizul Tengku Muhammad, Alexander Chong Shu‐Chien, Habibah A. Wahab, Mei Lan Tan
AbstractA multiplex RT‐qPCR was developed to examine CYP1A2, CYP2D6, and CYP3A4 induction properties of compounds from food and herbal sources. The induction of drug metabolizing enzymes is an important pharmacokinetic interaction with unique features in comparison with inhibition of metabolizing enzymes...... hiện toàn bộ
Influence of development, postharvest handling, and storage conditions on the carbohydrate components of sweetpotato (Ipomea batatas Lam.) roots
Food Science and Nutrition - Tập 5 Số 6 - Trang 1088-1097 - 2017
Agnes Nabubuya, Agnes Namutebi, Yusuf B. Byaruhanga, Judith Narvhus, Trude Wicklund
AbstractChanges in total starch and reducing sugar content in five sweetpotato varieties were investigated weekly during root development and following subjection of the roots to different postharvest handling and storage conditions. Freshly harvested (noncured) roots and cured roots (spread under the sun for 4 days at 29–31°C and 63–65% relative humidity [... hiện toàn bộ
Degree of hydrolysis, functional and antioxidant properties of protein hydrolysates from Grass Turtle (Chinemys reevesii) as influenced by enzymatic hydrolysis conditions
Food Science and Nutrition - Tập 9 Số 8 - Trang 4031-4047 - 2021
Md. Serajul Islam, Hongxin Wang, Habtamu Admassu, Anwar Noman, Chaoyang Ma, Fu An Wei
AbstractGrass turtle muscle was hydrolyzed with papain enzyme to produce protein hydrolysate (PH) and the degree of hydrolysis (DH) was determined. Under optimal conditions, the highest DH was 19.52% and the yield was recorded as 17.26%. Protein content of the hydrolysates was ranged from 73.35% to 76.63%. Total amino acids were more than 96.77% for each PH. The PH...... hiện toàn bộ
Chemical characterization of commercial liquid smoke products
Food Science and Nutrition - Tập 1 Số 1 - Trang 102-115 - 2013
Naim Montazeri, Alexandra Oliveira, Brian H. Himelbloom, Mary Beth Leigh, Charles A. Crapo
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 ra...... hiện toàn bộ
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