Rheological Characteristics and Methodology of Ice Cream: A Review
The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for ...
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Jackfruit (Artocarpus heterophyllus): A Comprehensive Patent Review
Conclusion: The detailed research on the patent information presented herein focused on the activity of the compositions containing jackfruit extract and isolated phytochemicals would assist researchers to understand the mechanisms by which the bio-chemicals exert their effect and the overall nutritional benefits. An increase in the number of publications and patents in recent years related to the use of jackfruit for different health conditions clearly emphasizes its therapeutic potential and importance as medicinal food products and cosmetics. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Probiotic Potential of Traditional Indian Fermented Drinks
Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity, adhesion to intestinal epithel...
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
The Effects of Different Kinds of Nutrition and Functional Foods on Multiple Sclerosis
It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and de...
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
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Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Manufacture of the Functional Noodle and its Effects on Postprandial 2h-blood Glucose and Serum Lipid Levels of Subjects with IGT
Conclusion: FN made in the 4:3:3 ratio of powder of corn, powder of bean cake defatted and powder of peeled whole potato is more effective to decrease the levels of postprandial 2h-blood glucose. FN is a staple type of functional food that could be used for the treatment of IGT. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Highly Cross-linked Starch and Modified Cellulose as Dietary Fibers, and their Acclimation Effect on Hydrogen Excretion in Rats
Conclusion: We conclude that both HCPS and MC could be suitable for use as low energy bulking materials. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Xanthine Oxidase Inhibition, In Vitro Antioxidant Activity and Antibacterial Effect of the Aerial Part Extracts of Thymus pallidus Coss
Conclusion: The obtained results revealed the presence of a strong correlation between the antioxidant and antibacterial activities of the extract and its total phenolic content. Furthermore, they reported that the EtAE has a considerable antioxidant capacity. This can be considered as an alternative natural source of antioxidants used generally as additives in food and pharmaceutical preparation. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Tofu Processing at Tofu Industry Using Fermented Whey as Coagulants
Conclusion: The six factors that influenced the tofu texture were soybean type, soybean and water ratio, coagulation temperature (°C), coagulation pH, coagulation time (minutes), and duration of molding (minutes). (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks
Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’
Conclusion: We concluded that this clarified cashew apple juice has a high antioxidant compound content, and it is a functional food. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Varying Body Composition and Growth in Indian Adolescents from Different Socioeconomic Strata
Background: Early growth stunting has been associated with modifications in body composition and its direction differs with the local environment. Data on the association between body composition with growth and the influence of socioeconomic strata (SES) on the same is scarce in Indian adolescents. Objectives: The study aimed to examine (i) the associations of SES with body composition and growth (ii) the relationship between body composition and lifestyle factors (physical activity, diet) across SES and (iii) interrelationship between the body composition and growth. Methods: A cross-sectional study on apparently healthy...
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Safety Factors of Oils Marketed in Iran and Applicable Strategies in Control of Food Derived Cardiovascular Diseases
Conclusion: The usage of applicable approaches such as inter-esterification, fractionation and blending by more stable oils fractions is suggested to achieve healthier products. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Chemical Composition and Biological Activities of Essential Oils of Echinops spinosus and Carlina vulgaris Rich in Polyacetylene Compounds
Conclusion: Both essential oils rich to polyacetylenes and polythiophenes.components have shown interesting biological activities, which suggests that plants have the potential to be used as biopesticides and provide an alternative to chemical pesticides. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Evaluation of the Food and Nutrition Value of Rubus alceifolius Poir. Fruits of Mizoram, India
Conclusion: Results from studies on various antioxidant activities such as DPPH scavenging, reducing capability and inhibition of lipid peroxidation indicate that the R. alceifolius fruit possesses antioxidant activities and its consumption may help in reducing the oxidative stress and preventing the various degenerative diseases associated with it. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
