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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Purpose: To study the inhibitory effect of corn peptide combined with aerobic exercise on obesity mice induced by high-fat diet, and to explore the molecular mechanism of the effect. Methods: Four-week-old ICR mice were randomly divided into standard control group (CON, feeding standard diet),...

Author(s)
Zhang ShanShan; Yin KaiBo; Yao XiaoXue; Wang BiHui; Lu WenLi; Li MeiQi; Yang JinMei; Sun YingNing
Publisher
Yunnan Agricultural University, Kunming, China
Citation
Journal of Yunnan Agricultural University, 2022, 37, 2, pp 278-284
Abstract

Purpose: To develop a high-quality feed protein source from shrimp meal. Methods: The antarctic krill shrimp meal was fermented with Streptococcus thermophilus 18748, and the factors affecting fermentation were explored. The fermentation condition of the strain were optimized by response surface...

Author(s)
Li XuePing; Liu ZhiDong; Ning Xibin
Publisher
Yunnan Agricultural University, Kunming, China
Citation
Journal of Yunnan Agricultural University, 2022, 37, 2, pp 249-256
Abstract

Cucumber fruit is rich in fiber, carbohydrates, protein, magnesium, iron, vitamin B, vitamin C, flavonoids, phenolic compounds, and antioxidants. Agrochemical-based production of cucumber has tripled yields; however, excessive synthetic fertilization has caused problems in the accumulation of salts ...

Author(s)
Zapata-Sifuentes, G.; Hernandez-Montiel, L. G.; Saenz-Mata, J.; Fortis-Hernandez, M.; Blanco-Contreras, E.; Chiquito-Contreras, R. G.; Preciado-Rangel, P.
Publisher
MDPI AG, Basel, Switzerland
Citation
Plants, 2022, 11, 12,
Abstract

The effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes were investigated. Cotyledons of the legumes were separately cooked and oven-dried, and separately cooked and foamed, using glyceryl monostearate and egg...

Author(s)
Falade, K. O.; Adedeji, A. O.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Processing and Preservation, 2022, 46, 6,
Abstract

The aim of this study is develop a nutritionally balanced functional gluten free (GF) cookie with low sugar and high protein content with using composite flour (chickpea, buckwheat, corn and almond milk waste flours). The optimization and statistical analyses were carried out by the central...

Author(s)
Özer, E. A.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Processing and Preservation, 2022, 46, 6,
Abstract

In this research paper, the proximate, antioxidant, functional, color, and scanning electron microscopy properties bran were screened in six different cultivars of wheat viz. HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343. The results showed that carbohydrates ranged from 66.74% to...

Author(s)
Reshma Saroj; Vinti Singh; Radha Kushwaha; Monika Singh; Devinder Kaur
Publisher
Wiley, Boston, USA
Citation
Journal of Food Processing and Preservation, 2022, 46, 6,
Abstract

Bioactive peptide with anti-proliferative activity is a novel prospect to develop cancer drugs with fewer or no side effects, as well as cost benefits. The current review provides a development strategy for anti-proliferative peptides derived from fish and its discards through fish protein ...

Author(s)
Mannur Ismail Shaik; Sarbon, N. M.
Publisher
Taylor & Francis, Philadelphia, USA
Citation
Food Reviews International, 2022, 38, 7, pp 1389-1409
Abstract

Background and Objectives. It is known that the oxidation of chia seeds is minimal or absent, due to the presence of bioactive compounds, having a great potential in the foods and pharmacological industry. This investigation was done to estimate the nutrition values and anti-oxidant activity of...

Author(s)
Huda Aljumayi; Adel Aljumayi; Eman Algarni; Algheshairy, R. M.; Alharbi, H. F.; Wedad Azhar; Taqwa Bushnaq; Alaa Qadhi
Publisher
Hindawi, London, UK
Citation
Journal of Food Quality, 2022, 2022, 3507674,
AbstractFull Text

Nutraceuticals are food-based drugs that are used as dietary supplements to minimize chronic diseases. Diabetes is one of the most common chronic diseases all over the world. Recently, herbal nutraceuticals have taken a promising role in treating diabetes. We aimed to develop herbal nutraceutical...

Author(s)
Manna Kuntal; Debnath Bikash
Publisher
Kemerovo Institute of Food Science and Technology (University), Kemerovo, Russia
Citation
Foods and Raw Materials, 2022, 10, 2, pp 227-234
Abstract

The production of mung bean sprouts is mainly influenced by the soaking time, germination temperature and spraying interval, and therefore, optimizing the production process is of great significance to the production of mung bean sprouts. In this study, the germination conditions of mung bean with...

Author(s)
Wang KeXin; Yang SiMin; Lin RuiChang; Liu BeiBei; Gao YuMeng; Li Xin; Gao XiaoLi
Publisher
Tianjin Food Research Institute Co. Ltd, Tianjin, China
Citation
Food Research and Development, 2022, 43, 12, pp 155-163

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