Food Science and Nutrition

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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
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
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
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
The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance
Food Science and Nutrition - Tập 9 Số 3 - Trang 1704-1711 - 2021
Seyed Jalil Masoumi, Davood Mehrabani, Mehdi Saberifiroozi, Raimund Erbel, Fariba Moradi, Masoud Najafi
AbstractThis study assessed the effect of probiotic yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. in patients with lactose intolerance. Fifty‐five patients suffering from lactose intolerance were randomly divided into control group of 28 lactose intolerance patients who received nonprob...... hiện toàn bộ
Application of mixture design methodology for development of high antioxidant fruity functional beverage
Food Science and Nutrition - Tập 10 Số 7 - Trang 2245-2254 - 2022
Samar Sahraee, Babak Ghanbarzadeh, Pasquale M. Falcone
AbstractThree red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages. Organoleptic analysis was done to detect the most acceptable fruit juice blend. The physicochemical proper...... hiện toàn bộ
Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride
Food Science and Nutrition - Tập 1 Số 2 - Trang 157-171 - 2013
Anna Timgren, Marilyn Rayner, Petr Dejmek, Diana Marku, Malin Sjöö
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 o...... hiện toàn bộ
Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel
Food Science and Nutrition - Tập 3 Số 6 - Trang 506-518 - 2015
Mohammad‐Taghi Golmakani, Mahsa Moayyedi
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 activi...... hiện toàn bộ
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