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Food and Health
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  This is an Open Access Journal Open Access journal
ISSN (Online) 2602-2834
Published by DergiPark Homepage  [148 journals]
  • ENCAPSULATION OF FOOD MATERIALS WITH SPRAY COOLING METHOD

    • Authors: Emine Varhan; Mehmet Koç
      Abstract: Encapsulation of food materials with spray cooling has been a remarkabletechnology in recent years and is especially used for encapsulating heat andwater sensitive active materials. The spray cooling method comprises thedispersion of the active material into the coating material or materials, theatomization of the mixture and the solidification stages. In the food industry,aromas, vitamins, oils and probiotics can be encapsulated by using spraycooling method. Waxes, hydrogenated oils, fatty acids and, proteins andcarbohydrates that are good at forming gels at low temperatures are used ascoating materials in the encapsulation process by spray cooling. The type andmixing ratio of coating materials are the most important features thatdetermine the encapsulation efficiency in spray cooling as well as in otherencapsulation methods. Aromas, vitamins, minerals, oils and prebiotics aremostly encapsulated in the studies where spray cooling method is used. In thesestudies, the effect of coating material type and ratio on encapsulationefficiency and/or the storage stability of active material have beeninvestigated. In this review study, usability of spray cooling method inencapsulation process and the scope of the studies carried out in theliterature have been evaluated.      
      PubDate: Sun, 01 Apr 2018 00:00:00 +030
       
  • SIMULTANEOUS DETERMINATION OF BENZOIC ACID AND SORBIC ACID IN FOOD
           PRODUCTS BY CAPILLARY ELECTROPHORESIS

    • Authors: Nevin Öztekin
      Abstract: In this work, a rapid and easy capillary electrophoretic method for simultaneous determination of benzoic acidand sorbic acid in food samples using direct UV detection was reported. The separation of acids wasachieved in fused silica capillary at 28 kV. 20 mM borate buffer at pH 9.3 wasused as running buffer; cinnamic acid was chosen as internal standard forquantification.  Under the optimalseparation conditions benzoic acid and sorbic acid were detected in 3.1 min.The linear ranges were between 0.005-0.4 mM. The correlation coefficients foreach calibration curve were calculated as 0.999.  The reproducibility of peakarea and migration time for each acid were less than 3% (R.S.D.). The limits ofdetection were found 0.405 mg/mL forbenzoic acid and 0.415 mg/mL for sorbic acid. The limits ofquantification were 1.35 μg/mLand 1.38 μg/mL respectively.
      PubDate: Tue, 13 Mar 2018 00:00:00 +030
       
  • THE IMPORTANCE OF BIOGENIC AMINES IN THE FOODS FOR HEALTH AND THEIR
           DETOXIFICATION MECHANISMS

    • Authors: Sadiye Akan; Mustafa Kemal Demirağ
      Abstract: Nowadays,the researches about determination of compounds that are present at traceamounts in foods and have significant effects on health have been proceeded.Biogenic amines, which are formed by microbial decarboxylation or deaminationof aldehites and ketones, especially in the foods rich in proteins andfermented foods and have many effects on human health, subject to the so-calledresearches. Biogenic amines play important roles in the regulation of manyphysiological functions in the body, however excessive intake of biogenicamines could lead to toxicological effects. These amines are detoxified(catabolized) by amine oxidase enzymes in the body, however biogenic amines maycause toxicological effects in cases enzymes at issue are inactivated by somesubstances. In this review, the physiological and toxicological effects ofbiogenic amines and their detoxification mechanisms are discussed.
      PubDate: Tue, 13 Mar 2018 00:00:00 +030
       
  • ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS
           IN FOODS WITH SOME PROCESSES

    • Authors: Müge Hendek Ertop; Müberra Bektaş
      Abstract: The most of plantfoods, nuts and cereals contain antinutrient compounds. They reduce to mineralbioavailability and protein absorption of foods thanks to their chelatingproperties. They causes to micronutrient malnutrition and mineral deficiencies.The micronutrient malnutrition is a widespread global health problem not onlyin developing but also in many countries. Increasing micronutrient intake infood through food processing based approaches is a sustainable method ofprevention of micronutrient malnutrition which should be achieved through fooddiversification. There are traditional and technological methods that providereducing of antinutrient compounds.The pretreatment and processing techniquesas soaking, fermentation, germination, debranning, and autoclaving are even traditional methods which use generally inconsumption of foods.Removing antinutrients, the bioavailability of some cation(Ca, Fe and Zn) and the absorption of proteins make to increase andconsequently nutrition value of food increase. It is possible to reduce antinutrient factors by using domestic orindustrial basic food processing techniques alone or in combination.This reviewfocused on various methods to reduce antinutrients in food such as phytic acid,tannin, and oxalate in food grain to improve nutritional quality of foods.
      PubDate: Sat, 10 Mar 2018 00:00:00 +030
       
 
 
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