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Publisher: Science and Education Publishing   (Total: 72 journals)   [Sort by number of followers]

Showing 1 - 72 of 72 Journals sorted alphabetically
American J. of Applied Mathematics and Statistics     Open Access   (Followers: 11)
American J. of Applied Psychology     Open Access   (Followers: 45)
American J. of Biomedical Research     Open Access   (Followers: 2)
American J. of Cancer Prevention     Open Access   (Followers: 11)
American J. of Civil Engineering and Architecture     Open Access   (Followers: 36)
American J. of Clinical Medicine Research     Open Access   (Followers: 7)
American J. of Educational Research     Open Access   (Followers: 63)
American J. of Electrical and Electronic Engineering     Open Access   (Followers: 24)
American J. of Energy Research     Open Access   (Followers: 11)
American J. of Environmental Protection     Open Access   (Followers: 7)
American J. of Epidemiology and Infectious Disease     Open Access   (Followers: 19)
American J. of Food and Nutrition     Open Access   (Followers: 47)
American J. of Food Science and Technology     Open Access   (Followers: 8)
American J. of Infectious Diseases and Microbiology     Open Access   (Followers: 26)
American J. of Information Systems     Open Access   (Followers: 6)
American J. of Materials Engineering and Technology     Open Access   (Followers: 4)
American J. of Materials Science and Engineering     Open Access   (Followers: 5)
American J. of Mathematical Analysis     Open Access  
American J. of Mechanical Engineering     Open Access   (Followers: 41)
American J. of Medical and Biological Research     Open Access   (Followers: 8)
American J. of Medical Case Reports     Open Access   (Followers: 1)
American J. of Medical Sciences and Medicine     Open Access   (Followers: 4)
American J. of Medicine Studies     Open Access   (Followers: 1)
American J. of Microbiological Research     Open Access   (Followers: 3)
American J. of Modeling and Optimization     Open Access   (Followers: 1)
American J. of Nanomaterials     Open Access   (Followers: 7)
American J. of Numerical Analysis     Open Access   (Followers: 3)
American J. of Pharmacological Sciences     Open Access   (Followers: 2)
American J. of Public Health Research     Open Access   (Followers: 28)
American J. of Rural Development     Open Access   (Followers: 5)
American J. of Sensor Technology     Open Access   (Followers: 4)
American J. of Sports Science and Medicine     Open Access   (Followers: 31)
American J. of Water Resources     Open Access   (Followers: 6)
American J. of Zoological Research     Open Access   (Followers: 1)
Applied Ecology and Environmental Sciences     Open Access   (Followers: 21)
Automatic Control and Information Sciences     Open Access   (Followers: 3)
Biomedical Science and Engineering     Open Access   (Followers: 4)
Chemical Engineering and Science     Open Access   (Followers: 27)
Intl. J. of Celiac Disease     Open Access   (Followers: 3)
Intl. J. of Dental Sciences and Research     Open Access   (Followers: 1)
Intl. J. of Econometrics and Financial Management     Open Access   (Followers: 4)
Intl. J. of Physics     Open Access   (Followers: 11)
Intl. Transaction of Electrical and Computer Engineers System     Open Access   (Followers: 2)
J. of Automation and Control     Open Access   (Followers: 7)
J. of Biomedical Engineering and Technology     Open Access   (Followers: 1)
J. of Business and Management Sciences     Open Access   (Followers: 1)
J. of Cancer Research and Treatment     Open Access   (Followers: 4)
J. of Computer Networks     Open Access   (Followers: 7)
J. of Computer Sciences and Applications     Open Access  
J. of Environment Pollution and Human Health     Open Access   (Followers: 4)
J. of Finance and Accounting     Open Access   (Followers: 7)
J. of Finance and Economics     Open Access   (Followers: 10)
J. of Food and Nutrition Research     Open Access   (Followers: 8)
J. of Food Security     Open Access   (Followers: 5)
J. of Geosciences and Geomatics     Open Access   (Followers: 1)
J. of Materials Physics and Chemistry     Open Access   (Followers: 4)
J. of Mathematical Sciences and Applications     Open Access   (Followers: 2)
J. of Optoelectronics Engineering     Open Access   (Followers: 3)
J. of Polymer and Biopolymer Physics Chemistry     Open Access   (Followers: 7)
Materials Science and Metallurgy Engineering     Open Access   (Followers: 5)
Nanoscience and Nanotechnology Research     Open Access   (Followers: 18)
Physics and Materials Chemistry     Open Access   (Followers: 2)
Research in Plant Sciences     Open Access  
Research in Psychology and Behavioral Sciences     Open Access   (Followers: 3)
Sustainable Energy     Open Access   (Followers: 3)
Turkish J. of Analysis and Number Theory     Open Access   (Followers: 1)
Wireless and Mobile Technologies     Open Access   (Followers: 6)
World J. of Agricultural Research     Open Access   (Followers: 2)
World J. of Analytical Chemistry     Open Access   (Followers: 3)
World J. of Chemical Education     Open Access   (Followers: 4)
World J. of Environmental Engineering     Open Access   (Followers: 3)
World J. of Organic Chemistry     Open Access   (Followers: 7)
Journal Cover
Journal of Food and Nutrition Research
Number of Followers: 8  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2333-1119 - ISSN (Online) 2333-1240
Published by Science and Education Publishing Homepage  [72 journals]
  • Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

    • Authors: Weishi Wang; Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi
      Pages: 277 - 284
      Abstract: The effects of whole wheat flour (WWF) on the deep-frying kinetics of Chinese Sachima sticks were investigated in this study. Refined wheat flour (RWF) in the Sachima dry mix formula was replaced with WWF at different levels. There was a linear relationship between moisture content and structural oil content for all WWF substitution samples during deep-frying. The kinetic coefficients of moisture and oil transfer decreased significantly by substitution with WWF. WWF increased the spin-spin relaxation time of water molecules by enhancing the water-binding capacity in Sachima dough. The G’ (storage modulus) and G” (loss modulus) of Sachima dough reduced and the onset and peak temperatures increased as the substitution levels of WWF increased. Furthermore, WWF can partially substitute RWF to produce lower oil content Sachima, which had a smooth surface with fewer and smaller voids. In conclusion, WWF affect significantly the oil absorption of Sachima.
      PubDate: 2018-5-5
      DOI: 10.12691/jfnr-6-5-1
      Issue No: Vol. 6, No. 5 (2018)
       
  • A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery
           Products

    • Authors: Kamila de Oliveira do Nascimento; Sany do Nascimento Dias Paes, Ivanilda Maria Augusta
      Pages: 285 - 294
      Abstract: Clean labeling has been a trend and the term “clear label” incorporates the concept of transparency. Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniques as alternatives to chemical additives. In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries but also for the industrialized world. There is a increased interest in biopreservation, aiming to extend the shelf life and enhancing food safety by using natural microbiota and/or antimicrobial compounds. The use of natural preservatives would enable bakeries to market the ‘clean label’ or ‘label friendly’ products. Thus, the free-from trend leads the bakery industry to reconsider the traditional preservation methods and replace chemical preservatives with natural alternatives to guarantee the clean label. This process is based on the tendency in dairy category, which coincide with manufactures that incorporate no artificial/all natural/GMO free/BPA free claims on products. In this sense, consumer awareness of food ingredients and the desire for simple, natural foods have forced food manufacturers to develop products with a clean label appeal. It is therefore critical to consider the implications of developing a clean-label product, taking into account the effects such a change may have on sensory quality and microbiological control, while also maintaining regulatory compliance.
      PubDate: 2018-5-7
      DOI: 10.12691/jfnr-6-5-2
      Issue No: Vol. 6, No. 5 (2018)
       
  • Effect of Wheat Bran Particle Size on the Quality of Whole Wheat Based
           Instant Fried Noodles

    • Authors: Lu Lu; Xinlei Cao, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi
      Pages: 295 - 301
      Abstract: This research investigated the effects of wheat bran (WB) particle size on the dough and final productions of instant fried noodles. With the decrease of particle size (from 487.9 to 148.5μm), the pasting properties gradually increased and the solvent retention capacities (SRC) of the dry mix were improved and the values of elasticity modulus (G’) and viscous modulus (G’’) of the noodle dough increased significantly. The SEM micrographs of noodle dough showed the more uniform starch granule structure could be formed with smaller WB particle. Moreover, the reduction of particle size gave the fried noodles a slightly darker surface, harder texture and weaker adhesiveness. Most importantly, the oil content of fried noodles decreased from 26.50% to 19.77% with the decrease of particle size. All the results indicated that the decreasing WB particle size reduce the negative effects of WB on the properties of dough and the qualities of noodles.
      PubDate: 2018-5-8
      DOI: 10.12691/jfnr-6-5-3
      Issue No: Vol. 6, No. 5 (2018)
       
  • Nutritional Intervention Based on Ludic Activities: Effect on Eating
           Habits and Nutritional Status of Brazilian Schoolchildren

    • Authors: Ariene Silva do Carmo; Taciana Maia de Sousa, Cristianny Miranda e Silva, Angélica Ribeiro e Silva, Adriana Cândida da Silva, Arabele Teixeira de Lacerda, Luana Rosa de Oliveira, Adilana Oliveira Rocha Alcântara, Simone Cardoso Lisboa Pereira, Luana Caroline dos Santos
      Pages: 302 - 305
      Abstract: This study aimed to evaluate the effect of a nutritional intervention on eating habits and nutritional status of schoolchildren. It is a non-controlled intervention study with children from the 4th grade of elementary of nine public schools of a Brazilian metropolis. Five workshops based on healthy eating habits were performed using ludic activities. Eating habits (food frequency questionnaire) and anthropometry (weight and height) were evaluated before and after the intervention. Nutritional status was obtained by Body Mass Index (BMI)-for-age. McNemar test was performed with 5% significance. We evaluated 613 students with a median age of 9.4 (8.6-11.9) years. After the nutritional intervention, we observed a reduction in the consumption of chips, cookies, candy, artificial juice and soft drinks (p0.05). The intervention had a positive effect on eating habits of schoolchildren which might contribute to future changes on nutritional status.
      PubDate: 2018-5-12
      DOI: 10.12691/jfnr-6-5-4
      Issue No: Vol. 6, No. 5 (2018)
       
  • Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster)
           Snacks and Their Quality Characteristics

    • Authors: Woo Young JUNG; Jin Gi MIN, Hong Hee LEE, Myoung Kyo PARK, Won Kyung LEE
      Pages: 306 - 312
      Abstract: Fish snacks were prepared by adding starch, gelatin and oligosaccharide. Among the snacks with fish meat contents of 50, 60 and 70%, the salmon-70 and the conger-70 snacks (70% fish meat) received the highest score in sensory evaluation. The hardness of the snacks containing 50% or higher fish meat content tended to increase as the amount of added starch increased. The protein content of the salmon-70 snack was 32.4%, and for the conger-70 snack, it was 38.6%; salmon-70 snack (16.4%) contained more lipids than conger-70 snack (10.5%). The acid value (AV) and peroxide value (PV) of the fish snacks with high lipid contents increased with storage period. PV did not exceed the standard value during the storage period when applying the Codex standard for the seasoning dried laver. During the storage, the volatile basic nitrogen of the snacks was almost unchanged. Fatty acid composition of the salmon-70 snack containing only salmon frame, which was composed of 40% oleic acid, 16.4% linoleic acid, and 4.3% and 7.3% EPA and DHA, respectively. In the conger-70 snack, oleic acid (23.6%) and DHA (22.8%) were highest among the fatty acids, followed by palmitic acid (16.4%) (which the saturated fatty acid) and EPA, by 9.2%.
      PubDate: 2018-5-12
      DOI: 10.12691/jfnr-6-5-5
      Issue No: Vol. 6, No. 5 (2018)
       
  • Review of Recommendations for the Use of Caloric Sweeteners by Adults and
           Children

    • Authors: Alejandro Gabriel González-Garay; Alonso Romo-Romo, Aurora Elizabeth Serralde-Zúñiga
      Pages: 313 - 319
      Abstract: Sweeteners are natural or artificial substances that give food or a product a sweet flavour, and are divide by their nutritional value to caloric and non-caloric. Although they have been reported as safe, this review analyses the findings of various studies to obtain recommendations for their use based on their effect on energy consumption, weight, glucose and blood lipids. In addition to the compensation in energy intake, effects on appetite, hydration, preference for sweet flavours and cardiovascular function were reviewed. We searched MEDLINE, EMBASE, LILACS, and WHO ICTRP Search Portal without language restrictions. We included systematic reviews, controlled trials and observational studies comparing the administration of caloric and non-caloric sweeteners in adults and children. Two authors used AMSTAR tool, Risk of bias tool of the Cochrane Collaboration or ROBINS-I instrument for screening the studies according to their methodological quality and were included those have a low risk of bias. A reduction in blood glucose was more effective when sweetening foods with fructose compared with the use of sucrose in non-diabetic patients (–4.81 mmol/L; 95% CI –6.34 to –3.29, p
      PubDate: 2018-5-17
      DOI: 10.12691/jfnr-6-5-6
      Issue No: Vol. 6, No. 5 (2018)
       
  • Influence of Temperature on Triacylglycerol Degradation in Camellia Seed
           Oil during Accelerated Thermal Oxidation

    • Authors: Jinying Wang; Qizhi Long, Haiyan Zhong
      Pages: 320 - 328
      Abstract: A thermal oxidation test of Camellia seed oil (CO) was carried out at 120°C and 180°C by Rancimat instrument. The effects of temperature on the stability of CO were evaluated by measuring various chemical properties as well as the composition of nonpolar and polar triglycerides. The results showed that the rate of TAG degradation from CO during the first hour at 180°C was 4.16 times higher than at 120°C, and the formation of PTAG and TPC were 18.6 times and 8.15 times higher than at 120°C, respectively. This suggests that higher reaction temperature results in higher degree of degradation. The polymerization products (TGO and TGD), oxidation products (ox-TGM) and hydrolysates (DG and FFA) from CO were 27.67%, 59.05%, 13.32%, 66.15%, 29.28% and 5.21% after 10 hours oxidation at 120°C and 180°C, respectively, indicating that the reaction process of CO at the two temperatures was very different. The polymerization reaction was dominant at 180°C, while the oxidation reaction was the dominant reaction at 120°C. The degree of hydrolysis at 120°C was higher than at 180°C. In addition, polar compounds TGO and TGD are considered biologically toxic and cytotoxic, and, as temperature increases, the nutritional and safety characteristics of CO worsen. Therefore, the cooking temperature of CO should not be too high.
      PubDate: 2018-5-17
      DOI: 10.12691/jfnr-6-5-7
      Issue No: Vol. 6, No. 5 (2018)
       
  • Assessment of the Biological Activity in Human Milk Power Treated with
           Different Processes for Their Conservation

    • Authors: Ariana Rodríguez Arreola; Monique Lacroix, Josué Raymundo Solís Pacheco, Elisa García Morales, José Alfonso Gutiérrez Padilla, Eusebio Angulo Castellanos, Juan Arturo Ragazzo Sánchez, Blanca Rosa Aguilar Uscanga
      Pages: 329 - 334
      Abstract: Human milk is the best food for newborns and infants for its combination of nutrients and biological complexity that allows the healthy grows and development of the infant. These components could be affected by thermic treatments of conservation as heat pasteurization, used in Human Milk Banks. The aim of this study was to evaluate the effects of different treatments applied to human milk in its biological activity (antiradical scavenging and anticancer properties). Human milk was heat pasteurized, also submitted high pressure and after it was spray-dried. Moreover, of UV-C or γ- irradiation was applied on spray dried human milk. HT-29 cell line was used for testing antiproliferative assay. The results of this essay showed that 1.25 mg/mL of human milk treated with high pressures and spray dried can attain CI50. Human milk powder treated with γ-irradiation showed the highest inhibition activity of HT-29 cell line, and the pasteurized and spray dried human milk presents the lowest inhibition activity (p
      PubDate: 2018-5-17
      DOI: 10.12691/jfnr-6-5-8
      Issue No: Vol. 6, No. 5 (2018)
       
  • Effect of Resistant Starch on Physicochemical Properties of Wheat Dough
           and Bread

    • Authors: Yung-Shin Shyu; Jean-Yu Hwang, Tzu-Ching Huang, Wen-Chieh Sung
      Pages: 335 - 340
      Abstract: The effect on the baking performance of dough and bread of adding resistant starch in proportions of 0-30% as a substitute for bread flour was investigated. Resistant starch had significant effect (p
      PubDate: 2018-5-19
      DOI: 10.12691/jfnr-6-5-9
      Issue No: Vol. 6, No. 5 (2018)
       
  • Development of a Green Banana-based Food and the Effects of Its
           Consumption on the Intestinal Transit of Hemodialysis Patients

    • Authors: Fabíola Pansani Maniglia; Davi Casale Aragon, Lia Sumie Nakao, Carla Juliana Ribeiro Dolenga, José Abrão Cardeal da Costa
      Pages: 341 - 345
      Abstract: Introduction: Hemodialysis patients are generally subjected to water and food restrictions imposed by treatment, which hamper intestinal transit. The aim of the present study was to develop a green banana food and evaluate its effects on the intestinal functioning of these individuals. Methods: Fifty-three hemodialysis patients were randomized into two groups: those who consumed 50.0 g of green banana cake, and the placebo group, whose recipe was prepared using ripe bananas. Before and after a two-month cake consumption period, the intestinal function was evaluated according to Rome III Criteria and the Bristol Stool Form Scale. A dietary habit assessment was also conducted to estimate fiber intake. Results: After the intervention, the constipation percentages decreased from 23.1% to 5.1% in the green banana group and from 15.4% to 7.7% in the placebo group. Improvements in stool consistency were especially noteworthy in the green banana group. The participants' fiber intake did not undergo significant changes during the study. Conclusions: The study sample showed a high prevalence of intestinal constipation. It was not possible to claim that the green banana was exclusively able to improve intestinal transit. It is believed that higher amounts of resistant starch may lead to statistically significant differences in the results.
      PubDate: 2018-5-25
      DOI: 10.12691/jfnr-6-5-10
      Issue No: Vol. 6, No. 5 (2018)
       
 
 
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