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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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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  [187 journals]
  • Enrichment of potato slices with vitamins C and D by vacuum impregnation

    • Authors: Zehra GÜNEL
      Abstract: This study aims to enrich the potato slices with vitamins C and D, whose beneficial effects on human health have been proven by literature studies, using the vacuum impregnation method. For this purpose, the vitamin contents and antioxidant capacities of potato samples vacuum impregnated with solutions containing vitamins C and D were determined. In addition, the samples were cooked by steaming and deep-fried, cooking losses were determined, and sensory analyzes were carried out on the cooked samples. While the vitamin C content of potato slices without vacuum impregnation was determined as 14.13±0.08 mg/100g, this amount was increased by 65% with the vacuum impregnation process and determined as 39.42±0.15 mg/100g. The vitamin D contents of the potato slices, which were below the limit of detection value (LOD) in the control sample, were increased approximately six times by the vacuum impregnation process. The antioxidant capacity values of the vacuum impregnated samples were also increased (approximately 23% in the DPPH method and approximately 6.5% in the ABTS method) compared to the control sample. While very low losses were observed in the vitamin content in the steam cooking method, the vitamin D content was reduced by half in the frying process. As a result of sensory analysis, no statistical difference was found between the vacuum-impregnated samples and the control sample. When the general appreciation scores were evaluated, the most liked samples by the panelists were deep-fried.
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
  • Determination of some chemical properties of pomegranate and lemon juice
           sauces in Gaziantep

    • Authors: Hatice Neval ÖZBEK; Aysel ELİK
      Abstract: In this study, some chemical properties of lemon and pomegranate sauces sold in Gaziantep market were investigated. For this purpose, six samples of lemon sauce and pomegranate sauce samples were taken. The total phenolic content, total anthocyanin content, brix, titration acidity, pH, organic acid and sugar contents of the samples were determined. According to the results of the study, the chemical analysis results of the pomegranate sauce samples were determined as follows; total phenolic content of 0.27-1.29 mg GAE/g pomegranate sauce (PS); total anthocyanin content of 0.37-4.77 µg/g PS; brix of 68.45-73.20%; the titration acidity of 4.3-8.7% and the pH of 1.32 -1.71%. For the lemon sauces, the total phenolic content, titration acidity and pH were found in range of 0.07-0.66 mg GAE/ml lemon sauce, 5.1-7.6% and 1.23-1.49, respectively. In addition, the main organic acid in pomegranate and lemon sauces was detected as citric acid and the quantity varied between 5.19-9.95 g/100g and 52.26-84.59 g/L, respectively. The main sugar in the samples was determined as glucose and fructose for lemon sauces and only glucose for pomegranate sauces. It was concluded that the samples of lemon and pomegranate sauce used in the study were different from each other in terms of some chemical properties.
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
  • The effects of different herbs on the quality characteristics of Sucuk
           (Turkish dry-fermented sausage)

    • Authors: Harun URAN; Berkay KOPUK, Aslı ÖZKAN, Öykü ÖZYAR
      Abstract: The effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days. According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in instrumental a* values with the addition of herbs and the decrease in color scores in the sensory analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor evaluation than the control group. Considering TBARS values, significantly higher results were observed in all herb added groups during the ripening period. However, the addition of herbs caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to the nitrite added groups.
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
  • Artificial meat production and future vision

    • Authors: Darya FARHOOMAND; Aybüke OKAY, Sümer ARAS, İlker BÜYÜK
      Abstract: Artificial meat shows great promise as a method for use in future food production. It is predicted that traditional meat will be insufficient with the increasing human population. In addition, artificial meat has many advantages in terms of human health, such as being sustainable for the environment, controlled fat content, and absence of antibiotics and hormones compared to traditional meat. Artificial meat, also known as cultured meat, is produced through in vitro myogenesis, which includes muscle tissue-based protein products, stem cell culture, and differentiation, and mature muscle cell processing for flavor and texture. Artificial meat production consists of a sequential process; firstly muscle sampling for stem cell collection and followed by muscle tissue dissociation and muscle stem cell isolation, primary cell culture, high cell culture, and ending with muscle differentiation and maturation. A deep understanding of the process by considering its pros and cons will help not only artificial meat production but also the food industry in business sectors seeking new biomaterials. By explaining the methods utilized for artificial meat production, this study is created to prepare for the new era of cellular agriculture as well as for application in academia and industry.
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
  • Innovative approaches in functional chocolate production

    • Authors: Kıvılcım ÇELİK; Pelin GUNC ERGONUL, Simge ÇELİK
      Abstract: Chocolate; It is a foodstuff obtained by using cocoa products, sugars and/or sweeteners, milk or dairy products and additives and/or flavorings permitted in the Turkish Food Codex Regulation. Cocoa (Theobroma cocoa), the raw material of chocolate, positively affects heart health, due to the minerals, polyphenols, and high antioxidant activity. Functional foods are foods that do not contain synthetic components and have health and well-being promoting properties as well as nutritious effects. For a food to be functional, it must contain factors such as bioactive components, probiotic microorganisms and prebiotic substances. Today, consumers to be healthier to their nutrition and turn to products with reduced fat and calorie content. Since chocolate is a high-calorie food with its high fat and sucrose ratio, its consumption is at a low rate. To positively affect human health, functional chocolate is produced by using probiotic microorganisms, adding ingredients such as inulin, polydextrose, sweeteners, different fat substitutes to it, reducing the amount of sugar and fat, and increasing the antioxidant capacity. In this review, the developments in chocolate production from year to year, what is functional chocolate, studies on functional chocolate and the health aspect of chocolate composition are examined.
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
  • Effects of micronized sugar beet dietary fiber addition on the properties
           of wheat dough and bread

    • Authors: Ayla HANÇER; İhsan KARABULUT, İncilay GÖKBULUT
      Abstract: The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogenization, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized sugar beet fibers were used in the bread formulation and they were incorporated into flour at levels of 2, 4, 6, 8, and 10%. The addition of sugar beet fiber increased the storage modulus (G′) and loss modulus (G″) values and led to more solid-like and elastic bread dough. Also, the hardness values of bread dough increased while the gumminess and adhesiveness values didn’t change significantly. The addition of sugar beet fiber significantly decreased the volume of bread samples (P ˂0.05). The effect of fiber addition on the textural properties of bread was determined and it was observed that the hardness and chewiness of bread samples increased while the cohesiveness and springiness parameters didn’t change. Sugar beet fiber addition significantly decreased the lightness (L) values and increased the redness (a) values of the crumbs. According to the results of sensory analysis, all bread samples that contain sugar beet fiber were evaluated as acceptable by the panelists. The bread samples that contain unmicronized sugar beet fiber at a 4% level and micronized sugar beet fiber at a 2% level got similar scores to the control bread. Micronization by high pressure homogenization has developed functional properties of sugar beet fiber and it is understood that it could be used in various foods. 
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
  • PVP/PVA blended hydrogels as a biofilm for use in food packaging

    • Authors: Fatma Özge GÖKMEN
      Abstract: Bio-films have been produced that attract attention with their functional behavior among conventional food packaging materials of bio-based polymer blends. The physical and morphological properties of copolymeric biofilms have been extensively investigated. Biodegradable polymer and copolymer films were produced by in situ polymerization technique and prepared as solution casting. The strong water absorbency of polyvinyl alcohol and the antimicrobial property of polyvinylpyrrolidone are combined in a single material. Structural and morphological properties of the films were characterized by Fourier-Transform Infrared Spectroscopy and Scanning Electron Microscope analysis. These results show that the films obtained can be used as an environmentally friendly bio-based polymer blend packaging material to extend the shelf life of food products.
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
  • Cytotoxic effects of water and ethanolic extracts of Turkish propolis on
           human laryngeal epidermoid carcinoma cell lines

      Abstract: Propolis is a natural resinous substance collected by bees from various types of trees and plants and has antibacterial, antiviral and antitumoral features depending on its antioxidant properties. Major aim is to investigate cytotoxic effect of Turkish propolis on human laryngeal epidermoid carcinoma (HEp-2) cells. HEp-2 cells/well were loaded on RTCA(real time cell analysis) system and the cell index was followed up during 48 hours. Water extract of Turkish propolis (WEP) of 250-10.000 μg/mL concentrations and ethanolic extracts of Turkish propolis (EEP) of 10-2.400 μg/mL concentrations were treated with HEp-2 cells and followed by RTCA system. The cell indexes and IC50 values were determined. HEp-2 cells were incubated with WEP and EEP. Proliferation was followed by flow cytometric DNA cycle analysis. WEP and EEP were found to be cytotoxic to HEp-2 cells. When WEP and EEP were incubated with HEp-2 cells during 72 hours, the highest antiproliferative effect was seen by interfering DNA cycles. Turkish propolis extracts were found to be cytotoxic and antiproliferative to HEp- 2 cells in the present study, therefore, it was concluded that it may fall within chemotherapy or target therapies for larynx cancers.
      PubDate: Fri, 01 Jul 2022 00:00:00 +030
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