Meet Our Executive Guest Editor
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - July 14, 2020 Category: Nutrition Source Type: research
Effect on Crystallinity of Rice After Iron Fortification
Conclusion: X-ray diffraction results revealed the polycrystalline nature of the fortified sample, was somewhat less crystalline as compared to control sample. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes
Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Incorporation of Cornus mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity
Conclusion: PVs and TBARs levels of soybean oil during the incubation time was decreased by the incorporation of extracts (water and ethanol) of Cornus mas L. while compared to the control. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread
Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Household Food Insecurity and Health-related Quality of Life in an Urban Adult Population in Iran
Background: The relationship between food insecurity and mental and physical components of health-related quality of life (HRQOL) has been less addressed by healthcare professionals. Objective: We aimed to investigate the relationship between household food insecurity and mental and physical components of HRQOL in a large sample of urban people and to determine whether household food insecurity has a negative effect on mental and physical components of HRQOL. Methods: This cross-sectional study was conducted across twenty-two districts of Tehran (capital of Iran) during 2011. The participants were selected through multista...
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese
Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm...
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Chemical Analysis of Traditional Food Additive Dokhora Khar Derived from Water Hyacinth (Eichhornia crassipes)
Conclusion: The investigation suggests that dokhora khar consists of a mixture of carbonates, chlorides, sulfates and phosphates of various metals such as K, Mg, Ca, Na, Fe, Mn, Zn, Cu, etc. Some of these metals such as Fe, Co, Mn, Ni, Cu, Zn, Cr, etc., are essential nutrients. Hence the results establish that the consumption of this traditional food additive by the natives of Assam provides health benefits. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Correlation Between Insulin Levels and Thyroid Hormones in Diabetic Animals After Caffeine Consumption Associated with Exercise
Conclusion: Physical exercise and caffeine consumption were able to promote hormonal changes in diabetic animals after 30 days of training. The study showed a reduction in the serum concentration of thyroid hormones, but insulin levels were higher. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Optimization of Crude Polysaccharides Extraction from Plantago ovata Forsk Seed by Response Surface Methodology
Conclusion: This study showed that Psyllium gum can be used as a hydrocolloid source for pharmaceutical and food industry such as edible films for food packaging. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Effect of Liquid Smoke Extract on the Oxidative Stability, Benzopyrene and Sensory Quality of Calabrese Sausage
Conclusion: In this way, the use of liquid and traditional smoke with temperature control ~300°C for a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Tualang Honey and its Methanolic Fraction Improve LPS-induced Learning and Memory Impairment in Male Rats: Comparison with Memantine
Conclusion: Both TH and its methanolic fraction improved spatial and recognition memory of LPS rat model comparable to memantine. Thus, TH and its methanolic fraction have potential preventivetherapeutic effects for neurodegenerative diseases involving neuroinflammation. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Curry Leaf and its Antioxidant Potential: A Systematic Study to Enhance its Activity in Aqueous Medium
Conclusion: The protocols used in the present study were very simple and can be implemented in any lab set-up. In future, this work can be extended to evaluate antioxidant potentials of other plant based materials. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Recommended Consumption of Fruits and Vegetables Increases the Intake of Polyphenols and Flavonoids in Brazilian Adults
Conclusion: The high consumption of FV is essential for a higher dietary intake and diversity of polyphenols and flavonoids compounds by the Brazilian population. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Effect of Natural Fermentation on Antioxidant Activity of Pearl Millet (Pennisetum glaucum)
This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutri...
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
