Current Nutrition & Food Science - Volume 16, Issue 8, 2020

Background: The apple is among the most consumed fruits in the world and several studies suggest that apple polyphenols could play a role in preventing degenerative diseases. Recent studies have shown that polyphenols possess a high antioxidant and/or anti-proliferative power, therefore their food intake could play a decisive role in the prevention of various pathologies, in particular those associated with the production of Read More

Background: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Objective: Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast wit Read More

Background: In recent years, the possibility of favorably influencing the cognitive capacity through the promotion of lifestyle modifications has been increasingly investigated. In particular, the relationship between nutritional habits and brain health has attracted special attention. Polyphenols are secondary metabolites of plants. These phytochemicals are present in vegetables, fruits, legumes, olive oil, nuts. They include several a Read More

Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional Read More

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Obj Read More

Background: Recently, public interests have increased to study novel and vernacular polysaccharides due to their various uses, especially in food formulations as well as pharmaceuticals and herbal medicines. Plant-based gums are commercially produced from a large number of plants that include complex polysaccharides. Scope and Approach: The present study has summarized physicochemical, rheological and functional Read More

Background: Opuntia species, locally known as prickly pear was used for various purposes as food, medicine, beverage, source of dye and animal food. Many studies have revealed its pharmacology activity from time to time. This review is a collection of chemistry, pharmacognosy, pharmacology and bioapplications of the cactus family. Methods: Many sources were used to collect information about Opuntia species s Read More

Background: Despite the widespread use of antioxidants during the storage of oils, oxidation of fats and fatty foods is still reported to be the main reason for their quality drop. Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) completely escape and easily decompose at high temperatures. There are serious problems in relation to the toxicity of BHA, BHT and tertiary butylhydroq Read More

Background: Mystus bleekeri (M. bleekeri) is a small, freshwater catfish, with a maximum length of 15.5cm, which belongs to family Bagridae and order Siluriformes. It can be consumed both in fresh and processed form. Sun-drying is one of the most important traditional methods for processing M. bleekeri. However, neither fresh nor sun-dried M. bleekeri is normally consumed in raw form. Various cooking methods ar Read More

Background and Objective: In this article, a comprehensive study was carried out for food authenticity evaluation through chemometric analyses, correlating botanical and geographical origins with food chemical composition. Methods: A total of eighteen Calabrian red, rose and white wines were analyzed through Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Results: The mineral concentrations, determined by IC Read More

Background: Spontaneous fermentations have several disadvantages, and additions of lactic acid bacteria can improve sauerkraut fermentations and quality. Salt and sugar concentrations are important factors in sauerkraut fermentations, and the growth and activity of lactic acid bacteria can affect antioxidant activity of sauerkrauts. Objective: This study developed sauerkrauts with the addition of Lactobacillus casei and investi Read More

Background: Female menstrual changes in hormone concentration influence appetite and eating behavior. As well, eating pattern has some influences on menstrual hormonal status. Feeding date palm fruit has been found in our previous report to affect menstrual hormones and some menstrual parameters. Objective: The aim of this research is to study the effect of feeding dates on energy, macronutrient, and fiber int Read More

Background: In recent decades, a decrease of sodium chloride (NaCl) salt in diets such as breads has raised public attention for control of non-communicable diseases (NCDs) in developed and developing countries. Bread is an important food in public diets in Iran as well as many other countries. Aim: The aim of this study was to assess salt (NaCl) content of the Iranian traditional breads and to estimate daily salt intake t Read More