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
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...
Smoking behavior and circulating vitamin D levels in adults: A meta‐analysis
Food Science and Nutrition - Tập 9 Số 10 - Trang 5820-5832 - 2021
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 Centre criteria. All
eligible studi...
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
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...
Hypolipidemic and anti‐atherogenic activities of crude polysaccharides from abalone viscera
Food Science and Nutrition - Tập 8 Số 5 - Trang 2524-2534 - 2020
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 with AVCP or
Xuezhikang (hypoten...
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
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
compensate the deficiencies in glut...
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
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 potential of nine selected widely used
tropical medicinal herbs in inhibiting human cytochrome P450 (CYP) isoenzymes
was investigated....
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
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.
Cytochrome induction can lead to serious drug–drug or drug–food interactions,
especially if t...
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
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 [RH]) were separately
stored at ambient co...
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
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 obtained at DH 19.52%
achieved e...
Chemical characterization of commercial liquid smoke products
Food Science and Nutrition - 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...
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