Food Science

This study was conducted to assess the suitability of several equations for the estimation of metabolizable energy (ME) of pet foods. Sixteen canned and 31 dry cat foods and 24 dry dog foods representing the range of energy densities found in commercial adult, growth or all life stage products were evaluated in four separate experiments. In vivo ME was compared with estimates of ME generated by several previously published equations. The results indicated that the equation recommended by Association of American Feed Control Of®cials provided reasonable estimates of in vivo ME for both canned cat foods and dry dog foods, but proved unsuitable for dry cat foods. Better estimates were generated in each case using other published equations. Of the equations tested, the most accurate equations for estimating ME (kJ/g) without feeding trials were: for canned cat foods: [(16.32´protein) + (32.22´fat) + (12.55´NFE)]; for dry cat foods: [((GE´1.209) ± 1.911)´4.184] or [((0.075´g fat) + 2.766)´4.184]; for dry dog foods: [GE (24´g protein) + (38´g fat) + (17´g NFE), then percentage energy digestibility 91.2 ± (1.43´percentage crude ®bre in dry matter), then ME (GE´percentage energy digestibility) ± (4.34´g protein)]. With the exception of high-®bre weight-management diets, the simple equation [((GE´1.209)±1.911)´4.184] also reliably predicted ME in dry dog foods.

5-Hydroxymethylfurfural (HMF) is the most important intermediate product of the acid-catalyzed dehydration reaction of hexoses and/or Maillard reaction; furthermore, it is the most used index to evaluate thermal damages or ageing in food products. Usually its degradation reactions, being very slow, are neglected. This study reports the findings concerning the degradation kinetics of HMF, in honeys of different floral origin at a temperature between 25 and 50 • C. The results highlighted higher degradation rates (k HMF degradation ) compared to the corresponding formation rates (k HMF formation ) in chestnut and citrus samples. Similar k-values were found in multifloral honey. Moreover, the reaction of HMF degradation was characterized by lower activation energy (E a ) values compared to E a formation values. The final concentration of HMF in honey, during storage at room temperature, should be ascribed to high sugar concentration. The fluctuation of HMF in honeys could depend on the equilibrium between the accumulation and the degradation processes. This can affect the validity of HMF as storage index in some honeys, above all during the analysis of those honeys whose legislation is too restrictive (citrus) or in chestnut honey analysis where it does not accumulate.

A lot of people especially women above 40 has been wondering about if KETO would really be helpful for them. In this paper I have explained the science behind the KETO and and how it help to reduce the weight. Hope it will help to those are struggling with excess weight issues.

Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

A concise Pamphlet for those wishing to follow the aboriginal human vegan diet as Prophet Moses re-specified for homo sapiens sapiens in the Bible Genesis 1: 29 that can help one prevent and reverse chronic diseases and acute diseases because most sickness has its foundation in eating and drinking the wrong things. Consequently, emphasis is put on the cleansing of the colon as this a priori is where most problem causation and thus reversal lies.

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

The aim of the current study was to evaluate the natural pigments (chlorophylls, carotenoids and antho-cyanins), phenolic compounds and antioxidant activity of water and 95% ethanol extracts from five edible flowers-snapdragon (Antirrhinum majus), carnation (Dianthus plumarius), garden geranium (Pelargonium hortorum), petunia (Petunia integrifolia) and dahlia (Dahlia decorative). It was found that water extracts gave higher extractive yields. The highest carotenoids and total anthocyanins content were detected in snapdragon and dahlia flowers. The total phenolic content dominated in water extracts of petunia, garden geranium, carnation and snapdragon-above 30 mg GAE/g of dry extract. Sinapic acid was detected in all edible flowers. Gallic, caffeic, chlorogenic, p-coumaric, rosmarinic, sinapic and ferulic acid were detected only in carnation. Antioxidant activity was the highest in ethanol extracts of petunia, garden geranium, carnation by FRAP method. The current study demonstrated ...

A chronic continuous or intermittent gastrointestinal tract dysfunction, the irritable bowel syndrome (IBS), appears to be due to dysregulation of brain-gut-microbiota communication. Furthermore, the "microbiota" greatly impacts the bi-directional brain-gut axis communication. This article describes IBS in relation to similar diseases, presents the background to osteopathy, and proposes osteopathic manipulative treatment (OMT) to manage IBS. In IBS, OMT focuses on the nervous and circulatory systems, spine, viscera, and thoracic and pelvic diaphragms in order to restore homeostatic balance, normalize autonomic activity in the intestine, promote lymphatic flow, and address somatic dysfunction. Lymphatic and venous congestion are treated by the lymphatic pump techniques and stimulation of Chapman's reflex points. A simple treatment plan designed to lessen chronic pain and inflammation in IBS is presented based on current evidence-based literature. Since food itself, food allergies, and intolerance could contribute to symptom onset or even cause IBS, this article also provides dietary modifications to consider for patients.

Sesbania grandiflora L. an indigenous species native to Asian, South-Asian nations widely used for innumerable purpose. The plant is accepted for its vast use for an economic benefit from environmental valuation to human livelihood. Nation such as Indonesia, Philippines cultivate this plant for economical purpose. The plant is also known to be useful for manufacture of paper and pulp. Thus, cellulose and fibres generated from various sources from this plant is highly valued in developing the economy. Moreover, the seeds of Sesbania are indeed utilized for consumption purpose. The current research is carried out to testify the amount of Dietary fibre in the seeds of Sesbania grandiflora L. Researches have shown the plant leaves enriched with high amount of nutrient content, hence the seed of the plant too forms an attractive theme to search out and study experimentally for the various nutritional sources. The research carried out for evaluation of dietary fibre successfully concludes the quantity and its consumption on a daily basis in a diet.

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans.

Günümüzde insan nüfusu sürekli artarken çevresel kirlilik ve iklim problemleri nedeniyle besin üretim verimliliği azalmaktadır. Bu nedenle alternatif besinler araştırılmaktadır. Bu derleme, geleceğe yönelik alternatif besin kaynaklarının güncel bilimsel literatür ile incelemeyi amaçlamaktadır. Pubmed ve Google Akademik veri tabanlarında 2010 2021 yıllarını kapsayan geleceğe yönelik besin alternatiflerinin sunulduğu çalışmalar incelenmiş ve derleme haline getirilmiştir. Geleceğe yönelik besin alternatifleri doğal ve biyoteknolojik alternatifler olarak iki grupta incelenmektedir. Doğal alternatifler besin değeri oldukça yüksek olup dünyanın farklı bölgelerinde uzun yıllardır tüketilen yenilebilir böcekler ve alglerdir. Bu kaynakların verimlilikleri yüksek ve çevresel zararları düşüktür. Biyoteknolojik yöntemlerle elde edilen alternatifler ise genetik düzenleme ile üretilen besinler, zenginleştirilmiş fonksiyonel veya süper besinler ve sentetik ettir. Teknolojinin gelişmesi ile bu yöntemlerle üretilen besinler ve bu besinlere olan talep artmıştır. Çeşitli sorunlara çözüm önerileri getirmeleri nedeniyle de bu alanlarda gelişmenin devam edeceği öngörülmektedir. Gelecekte artan nüfusla birlikte besin ihtiyacının artacağı bilinmektedir. Günümüzde tarım ve hayvancılık da doğaya zarar vermektedir. Geleceğe yönelik alternatifler düşünürken öncelik bu zararın azaltılması olmalıdır. Sürdürülebilir, çevre dostu ve verimli besin üretim sistemlerine ihtiyaç duyulmaktadır. Alternatif besinler kapsamlı araştırılmalı ve risk analizleri yapılmalıdır. İleri çalışmalara sonucunda gerekli mevzuatlar ve politikalar oluşturulmalıdır.

description of its therapeutic value as well as when and how it should be consumed. The "infusion of four harmonies" {sihe tang), for example, is made by adding hot water to a small amount of a mixture made by combining precise amounts 10 of pan-parched flour, sesame seeds, fennel seeds, and salt, each reduced to a powder and "grilled." The resulting infusion is to be consumed on an empty stomach every morning. This section of volume two ends with a description of different kinds of water (spring water, rain water, well water), followed in turn by a chapter devoted to "food for immortals." Extract from Yinshan Zhengyao

Essential oils have been studied for their unique ability to act as antioxidants. Antioxidant activities of 423 essential oils of 48 different botanical families were evaluated for their antioxidant activities as free radical scavenging agents using the 1,1-diphenyl-2-picrylhydrazyl method. Seventy-three oils showed 50% or more inhibition at a concentration of 1.25 mg/mL. The 73 most active oil samples were further evaluated for their scavenging activities using series of dilutions to estimate their EC 50 . The EC 50 of the 73 most active oils ranged from 4 to 2000 μg/mL. Oils having an EC 50 of less than 300 μg/mL (20 selected samples) were subjected to β-carotene bleaching antioxidant activity test and more detailed analysis including thin layer chromatography, gas chromatography/mass spectrometry, high performance liquid chromatography and bioautography. Essential oils of the botanical families Lamiaceae and Myrtaceae were the most effective antioxidants. Thymol and carvacrol were the major constituents in most of the essential oils of the family Lamiaceae and eugenol was the major terpene in all of the essential oils of the family Myrtaceae.

The study tested the possibility of incorporating corn and soya bean flours to partially substitute wheat flour in the production of cakes. A 3x2 factorial design was followed using three different composite flour formulations (A, B= 80 soya bean: 15 corn: 5 wheat; C, D= 15 soya bean: 80 corn: 5 wheat; E, F= 50 soya bean: 20 corn: 30 wheat) at two levels of creaming (manual and machine creaming). Samples A, C and E were manually creamed whereas B, D and F were subjected to machine creaming. Composite flours were used to bake cakes, with 100% wheat flour cake serving as control. A total of seven samples were produced, coded and tested for acceptability using a nine-point hedonic scale in affective sensory test. Correlation analysis was performed to ascertain the influence of individual flour components on the performance of cake samples. Proximate analysis was also conducted on best overall scored sample and control sample (G). Results showed that all cake samples compared well senso...

© 2021 Soniya Shetty et al. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Abstract Probiotics are defined as nonpathogenic living microorganisms, that have beneficial effects on host health. The most important and frequently used functional food compounds are probiotics and fermented foods. Functional foods have numerous beneficial nutritional effects. Probiotics dairy foods, idli, dhokla, pickles etc are traditional Indian foods that beneficially affect the host. They improve survival and implantation of live microbial supplements. In our study, probiotics were isolated from Fermented Idli batter. There is a difference observed in the pH of fermented idli batter. It decreases from 6 to 4.3-...

Bioactive molecules derived from seaweed extracts are revolutionary bio-stimulants used to enhance plant growth and increase yield production. This study evaluated the effectiveness of a commercially available seaweed liquid extract, namely, True-Algae-Max (TAM®), as a plant growth stimulant on nutritional, and antioxidant activity of Capsicum annuum. Three concentrations of TAM® (0.25, 0.5, and 1%) of various NPK: TAM® ratios were investigated via foliar spray, over 2017 and 2018 cultivation seasons, under greenhouse conditions. TAM® is rich in phytochemical compounds, such as ascorbic acid (1.66 mg g−1), phenolics (101.67 mg g−1), and flavonoids (2.60 mg g−1) that showed good antioxidant activity (54.52 mg g−1) and DPPH inhibition of 70.33%. Promoting measured parameter results stated the extensive potentiality of TAM® application, in comparison with conventional NPK treatment. Yield and composition of C. annuum were significantly improved in all TAM® treated groups, especially th...

The objective of this work was to evaluate the potential of Fourier transform infrared spectroscopy (FTIR) in the characterization and discrimination between immature and mature or ripe coffee beans. Arabica coffee beans were submitted to FTIR analysis by reflectance readings employing attenuated total reflectance (ATR) and diffuse reflectance (DR) accessories. The obtained spectra were similar, but in general higher absorbance values were observed for nondefective beans in comparison to immature ones. Multivariate statistical analysis (principal component analysis, PCA, and agglomerative hierarchical clustering, AHC) was performed in order to verify the possibility of discrimination between immature and mature coffee samples. A clear separation between immature and mature coffees was observed based on AHC and PCA analyses of the normalized spectra obtained by employing both ATR and DR accessories. Linear discriminant analysis was employed for developing classification models, with recognition and prediction abilities of 100%. Such results showed that FTIR analysis presents potential for the development of a simple routine methodology for separation of immature and mature coffee beans.

A field experiment was conducted for two years at Bangalore, to study the influence of organic (vermicompost) and inorganic fertilizers (NPK) on growth, yield and nutrient uptake of patchouli (Pogostemon cablin) in a semi-arid tropical climate. The results revealed that application of vermicompost (5 t ha -1 ) + 50% NPK (100 : 25 : 25 kg ha -1 ) produced significantly higher herbage and oil yield (13.98 t ha -1 and 83.4 kg ha -1 ), respectively, which was on par with recommended dose of NPK (200 : 50 : 50 kg ha -1 ). Application of vermicompost (5 t ha -1 ) + 50% NPK (100 : 25 : 25 kg ha -1 ) increased the nitrogen, phosphorus and potassium uptake, respectively, which was at par with recommended dose of NPK (200 : 50 : 50 kg ha -1 ). Oil content was not influenced by organic and inorganic fertilizers.

The suitability of stevioside as a sweetener in peach juice was investigated. Comparison between stevioside and sucrose in terms of sweetness, sweet and bitter aftertastes were determined both in water and peach juice. The results demonstrated that 160 mg/L of stevioside may replace 34 g/L of sucrose in juice, with a 25% decrease in calories, without affecting the sensory characteristics of the product. Synergistic and inhibitory effects between sucrose and stevioside were also monitored at different stevioside concentration. A new juice formulation sweetened with a binary mixture of stevioside (160 mg/L) and sucrose (56 g/L) was not significantly different in terms of desirability from a reference product sweetened with 9% sucrose.

The aim of this study was to compare culinary and technological properties of meat obtained from five genetic groups of pigs. The investigations comprised 174 pigs of Danish Landrace (L), Danish Landrace x Duroc (LxD), Danish Landrace x Yorkshire (LxY), (Danish Landrace x Yorkshire) x Duroc [(LxY) x D] and the 890 line. The highest tenderness values were determined 48 h after slaughter in the meat of L x D porkers, whereas 144 h after slaughter - in the meat obtained from the (LxY) x D crosses. The L x D meat was also characterised by lower (p≤0.05) storage losses 48 h after slaughter in comparison with the meat obtained from the LxY and (LxY)xD genetic groups. The meat obtained from the (LxY)xD hybrids received the highest notes for its juiciness and was also characterised by the highest water holding capacity estimated on the basis of the amount of centrifugal drip and thermal losses 144 h after slaughter. The meat from line 890 received the worst assessment for its culinary prope...

Water activity (a w) is a major factor affecting pathogen heat resistance in low-moisture foods. However, there is a lack of data for a w at elevated temperatures that occur during actual thermal processing conditions, and its influence on thermal tolerance of pathogens. The objective of this study was to gain an in-depth understanding of the relationship between temperature-induced changes in a w and thermal resistance of Salmonella in all purpose flour and peanut butter at elevated temperatures. Equilibrium water sorption isotherms (water content vs. water activity) for all purpose flour and peanut butter over the range of 20 to 80ºC were generated using a vapor sorption analyzer and a newly developed thermal cell. The thermal resistance (D 80-values) of Salmonella in all purpose flour and peanut butter with initial a w of 0.45 (measured at room temperature, ~20 o C) was determined via isothermal treatment of small (< 1 g) samples. When increasing sample temperature from 20 to 80ºC in sealed cells, the a w of all purpose flour increased from 0.45 to 0.80, but the a w of peanut butter decreased from 0.45 to 0.04. The corresponding estimated D 80-values of Salmonella in all purpose flour and peanut butter with room temperature a w of 0.45 were 6.9 ± 0.7 min and 17.0 ± 0.9 min, respectively. The significantly (P < 0.05) higher D 80-value of Salmonella in peanut butter than in all purpose flour may be partially attributed to the reduced a w in peanut butter in comparison to the increased a w in all purpose flour at 80 o C. The improved understanding of the temperature-induced changes in a w of low-moisture products of different composition provides a new insight into seemly unpredictable results, when using heat treatments to control Salmonella in such food systems.

Tropical medicinal plant spices have remained underutilized in commercial food processing because of the inadequate chemical characterization of their terpene compositions. The activity of medicinal plants used in flavoring is due to their terpene contents. Terpene contents of Aframomum danielli seeds, Xylopia aethiopica fruits, Syzygium aromaticum leaves, Piper guineense seeds, and Monodora myristica seeds were determined using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. P. guineense is rich in terpinene and terpinolene (2.5 g per 100 g), S. aromaticum has caryophyllene (0.68 g per 100 g); A. danielli is rich in ocimene (1.65 g per 100 g); X. aethiopica is rich in ocimene (2.94 g per 100 g); M. mystristica is rich in delta carene (0.49 g per 100 g). Combinations of the five medicinal plant spices are being applied as flavorings in packaged tropical food.

The influence of season, gender, and reproductive maturity on the sensory properties (appearance, odor, taste, flavor, texture/mouthfeel, and aftertaste) of roe from sea urchins (Evechinus chloroticus) was investigated. A trained sensory panel applied descriptive analysis, with a comprehensive sensory vocabulary of 35 descriptors to analyze sea urchin roe obtained from samples collected during the austral autumn, winter, summer, and spring, over a 2-y period. Sensory differences between genders were less pronounced in autumn (March to May) and winter (June to August) when more nutritive cells were present in the roe, and more pronounced over spring (September to November) and summer (December to February) months as the gametogenic cells matured. Roe from female sea urchins were commonly associated with sulfur odor, bitter taste, and metallic flavor, while roe from the male sea urchins were associated with sweet taste. During autumn, female roe were closest in sensory quality to male roe (least bitter and most sweet compared to other seasons), while there were little differences in sweetness and bitterness of male roe over the 4 seasons. Despite the relative size of the roe being lowest in autumn, it appeared to be the optimum season to harvest E. chloroticus sea urchins to obtain high-quality roe.