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Journal of Food Science and Nutrition Therapy
Number of Followers: 2  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2641-3043
Published by Peertechz Homepage  [75 journals]
  • Prebiotics and their activity for the handling of diabetes: Literature

    • Abstract: Prebiotics are non-digestible substance that provides a positive physiological effect by selectively stimulating the growth or action of a limited number of indigenous bacteria in the host. Form previous decade there is increase in public interest and demand for the development of new product and prebiotics formula to improve quality of life.
      PubDate: 30 Jul, 2019
  • Effects of Blending Semolina with Egg Powder on Physico- Chemical and
           Sensory Quality of Macaroni

    • Abstract: A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour. The effects of five proportions of egg powder (20%, 25%, 30%, 35% and 40%) were investigated. The result showed that with increase in egg proportion, increase in protein, fat, ash and a reduction in fiber and carbohydrate were observed. Improvement in Fe, Ca and Zn were also observed. Farinograph dough rheology evaluation indicated a drop in water absorption, stability time, time to dough viscosity break and tolerance index. On the other hand, increase in dough development time was noticed. Increase in the egg powder proportion resulted in the reduction of optimum cooking time and hardness. At the same time the water uptake capacity and cooking loss were increased.
      PubDate: 29 Jan, 2019
  • Get back in shape after the excess food with the secret of the Etruscans

    • Abstract: Ancient advice (but scientifi cally modern) to help the body to regularize the metabolism, the biological clock, the use of fats and not to accumulate. Do not lose weight if you do not need it, but quickly get back to the right weight. Without drugs, without tricks..
      PubDate: 24 Jan, 2018
  • Antioxidant activity and nutritional value of Citrus limetta and Ananas
           comosus pomace

    • Abstract: Pulp waste from two fruits, Citrus limetta and Ananas comosus were analysed for in vitro antioxidantactivity, total carbohydrate and pectin content and ascorbic acid. Total polyphenols determined interms of catechol equivalents per 100g of pomace were higher in Citrus limetta (63-112 mg of catecholequivalents/100g pomace) as compared to Ananas comosus (22-86 mg of catechol equivalents/100gpomace).
      PubDate: 22 Jan, 2018
  • Evaluation the Viability of the Saccharomyces Boulardii Bld-3 and its
           Influence on the Colonic Microbiota Composition by SHIME

    • Abstract: During this study the viability of Saccharomyces Boulardii Bld-3 during passage through the upper GIT under fed and fasted conditions was evaluated. For this purpose, a Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) was used, which allows to re-create the physiological conditions that are representative of the human GIT. Furthermore, the aim of this study was also to study the modulatory effect of the Saccharomyces Boulardii Bld-3 on the colonic microbiota composition and activity after passage of the strain through the fed or fasted upper GIT or when delivered directly to the colon. For this purpose, four different types of short-term colonic batch experiments were performed that simulate the colonic fermentation process.
      PubDate: 20 Aug, 2018
  • Sweet lupine recipe development and nutritional content of recipe at
           Holeta, Ethiopia

    • Abstract: Legumes plants are important source of protein. Sweet lupine is one of the legumes plant which is protein and mineral source. In this study sweet lupine were prepared in different common Ethiopian food preparation methods in the form of cooked food (Nefro), Roasted food (Kolo) and Shero.
      PubDate: 20 Aug, 2018
  • Dietary intake of vitamin D in the Moroccan adolescents

    • Abstract: Aims: Most epidemiological studies show that vitamin D defi ciency is frequent in the generalpopulation including adolescents. The aim of our work is to evaluate the dietary intake of vitamin D in theMoroccan adolescents.Methods: This study included 257 Moroccan adolescents who performed a vitamin D questionnaire(VDQ), covering the consumption of four foods with high vitamin D content (fi sh, milk, margarine andyoghurt).Results: The average dietary vitamin D intake was 4.6μg/day. This observational study on Moroccanadolescents indicates a high prevalence of insuffi cient vitamin D intake, and below the recommendedconsumption values, particularly in girls.
      PubDate: 05 Jan, 2018
  • Food security in Food & Beverage sector

    • Abstract: The education level of people throughout the world increases food safety awareness is alsoincreasing. In tourism sector, the investments to food security is increasing and applied to a variety ofeducational activities.
      PubDate: 26 Jul, 2017
  • Serum levels of Vitamin A and Atopic Rhinoconjunctivitis in Swedish

    • Abstract: Aim: Vitamin A plays a role in mucosal immunity and tolerance, but the association between vitaminA status and allergy is still unclear. The aim of the study was to analyze the levels of vitamin A in serumfrom adolescents with or without atopic rhinoconjunctivitis.Method: Thirteen-year-old children with atopic rhinoconjunctivitis (n = 53) and non-allergic, nonsensitizedcontrols (n = 52) were randomly selected from a population based prospective birth cohortcomprising 1228 children in Northern Sweden born in 1996-1997.
      PubDate: 12 Sep, 2017
  • Calcium intake in the Moroccan adolescents

    • Abstract: Purpose: Calcium needs vary in function with age, sex and individuals. Needs are increased inadolescents. The aim of our work is to evaluate the calcium intake in the Moroccan adolescents. Methods:The version translated into Arabic dialect Fardellone questionnaire is tested on a sample of 257 Moroccanadolescents aged between 14 and 17 years old.
      PubDate: 11 Nov, 2017
  • Quality assessment of stored fresh Cassava Roots and ‘fufu’ flour
           produced from stored roots

    • Abstract: The aim of this study was to assess the quality characteristics of cassava roots and fermentedcassava fl our (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bagfor a period ranging from 0 to 10 days.
      PubDate: 03 Aug, 2017
  • Investigation of Structural Features of Prunes (Prunus domestica)
           Insoluble Dietary Fibers

    • Abstract: Structural characteristics of dietary fi bers are closely related to its biological functions in thehuman body. Previously,
      PubDate: 02 Jun, 2017
  • Vitamin D - A Probable Performance Boosting Mediator in Athletes

    • Abstract: Vitamin D positively infl uences athletic performance by improving strength, power, speed, cardiorespiratory fi tness, reaction time, coordination, and body composition. Debatable opinion exists regardingthe exact role of Vitamin–D (Vit–D) which is supplemented in the form of Vit–D3 to improve sportsperformance. Proper dose of Vit–D3 supplementation among athletes has been recommended since lowerVit–D level is a common feature in athletes. Direct association of Vit–D level and athletic performancehas not yet been confi rmed. The present attempt was aimed to review the concept of Vit–D inducedimprovement in athletic performance and also to explore the guidelines of Vit–D3 supplementationimprove health and performance in adolescent athletes.
      PubDate: 30 Dec, 2016
  • Pharmacognostic and Conservational Overview of Swertia chirata Buch.- Ham.
           ex Wall., A Critically Endangered Himalayan Herb

    • Abstract: Background: Swertia chirata Buch.-Ham. ex Wall. is an endangered medicinal herb native to the temperate Himalayan region. The species holds immense ethnobotanical importance in India, Nepal, Bangladesh and Bhutan.
      PubDate: 30 Dec, 2016
  • Comparison of Biochemical Changes in Kefirs Produced from Organic and
           Conventional Milk at Different Inoculation Rates of Kefir Grains

    • Abstract: The purpose of this study was to assess effects of milk variety (organic and conventional) and the inoculation rate (0.2 g 100 g-1 and 0.5 g 100 g-1) as kefir grains on organic acids, volatile organic compounds (VOCs) and free amino acids (FAAs) as well as basic chemical composition of kefir.
      PubDate: 13 Dec, 2016
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
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