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- Volume 17, Issue 5, 2021
Current Nutrition & Food Science - Volume 17, Issue 5, 2021
Volume 17, Issue 5, 2021
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Application of Microbial Transglutaminase in Wheat Bread Industry: A Review
Bread as the main food all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is considered weak based on its essential amin Read More
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Natural Bioactive Compounds as Adjuvant Therapy for Hepatitis C Infection
Authors: Moema S. Santana, Rute Lopes, Isabela H. Peron, Carla R. Cruz, Ana M.M. Gaspar and Paulo I. CostaBackground: Hepatitis C virus infection is a significant global health burden, which causes acute or chronic hepatitis. Acute hepatitis C is generally asymptomatic and progresses to cure, while persistent infection can progress to chronic liver disease and extrahepatic manifestations. Standard treatment is expensive, poorly tolerated, and has variable sustained virologic responses amongst the different viral genotypes. New ther Read More
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Butyrate: A Review on Beneficial Pharmacological and Therapeutic Effect
Authors: Dhirendra Singh and Sumeet GuptaBackground: Short-chain fatty acids (SCFAs), generally acetate, propionate along with butyrate, are aliphatic organic acids formed in the gut mucosa through bacterial fermentation of mostly undigested nutritional carbohydrates, again to a minor degree by natural and dietary proteins, such as mucous and shed epithelial cells. Methods: Many sources were used to collect information about Butyrate, such as Pub med, Go Read More
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Formulation, Sensory Attributes and Nutrient Content of a Malted Sorghum-based Porridge: Potential for the Management of Moderate Acute Malnutrition among Infants and Young Children
Authors: Richard B. Kajjura, Frederick J. Veldman and Susanna M. KassierIntroduction: Substituting corn in a fortified corn-soy blend (CSB+) with enzyme-active sorghum malt has the potential to be used as a suitable alternative supplementary porridge in the management of infants and young children (IYC) with moderate acute malnutrition (MAM) in Uganda. Objective: This study aimed to develop acceptable malted sorghum-based supplementary porridge (MSBP) that meets the energy and p Read More
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Phytase Mediated Beneficial Impact on Nutritional Quality of Biofortified Wheat Genotypes
Authors: Meena Verma, Abhishake Saxena, Punesh Sangwan, Imran Sheikh, Vinod Kumar and Harcharan S. DhaliwalBackground: Biofortification has been proposed as an intervention towards alleviation of micronutrient deficiency in the population of developing countries. However, the presence of anti- nutritional factor phytic acid in staple cereals chelates divalent cations and decreases their bioavailability for monogastric animals. Thus, the use of phytase enzyme for hydrolysing phytate-P and enhancing the amount of free divalent cations Read More
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Breakfast Location Effect on Breakfast Quality and Obesity Risk in Saudi Female College Students
Authors: Rola A. Jalloun and Eman M. AlfadhliBackground: There is a lack of data regarding breakfast consumption and quality among college students in the Kingdom of Saudi Arabia. Objective: The objective of this study was to assess the prevalence of breakfast consumption and examine the effect of breakfast location on breakfast nutritional quality and obesity risk among female college students at Taibah University. Methods: A total of 658 students partici Read More
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Physicochemical and Organoleptic Properties of Local Food-based Enteral Nutrition Product to Mitigate Patient Malnutrition
Authors: Lily A. Lestari, Susetyowati, Ismail Setyopranoto, Probosuseno and Herni AstutiBackground: In Indonesia, to attain cost-effectiveness, home enteral formulas are produced from fresh foods, but they are not ready-to-use products, not durable, and have unstandardized nutrition contents. Objectives: We aimed to evaluate sensory characteristics and the physicochemical properties of a local food-based enteral nutrition product. Methods: We evaluated sensory characteristics of a local foo Read More
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Selar (Selar crumenophthalmus) Fish Protein Hydrolysate Has Antidiabetic Properties Possibly through GLP-1
Authors: Rio J. Kusuma, Aviria Ermamilia, Salehah N. Halimah, Ninda F. Pradani and Imroatus SholikhaBackground: Enzymatic hydrolysis of fish protein using protease or fish protein hydrolysate can form bioactive peptides that have antidiabetic activity. One potential mechanism of fish protein hydrolysate is reducing blood glucose through increased endogenous glucagon like peptide (GLP)-1 production. Tempeh is soy fermented food that has protease which is potential biocatalyst in producing fish protein hydrolysate. Objectiv Read More
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Nutritional, Biochemical and Haematological Indices of White Albino Rats Fed Complementary Diets Developed from Selected Cereals and Legumes
More LessBackground: Childhood malnutrition is a common public health problem in Ethiopia. This animal study aims to evaluate the haematological, biochemical, and nutritional indices of weanling albino rats fed on complementary diets developed from selected cereals and legumes. Methods: The nutritional qualities of the formulated blends were assessed biologically by feeding white albino rats in order to determine feed intak Read More
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Physical and Rheological Properties of Poly-floral Honey from the Iraqi Kurdistan Region and the Effect of Temperature on its Viscosity
Aims: In this study, the physical and rheological properties of three poly-floral honey samples collected from different places in the Kurdistan region were determined. Methods: The honey samples were analyzed for pH, free acidity, total ash content, moisture content, refractive index, soluble solids (Brix), electrical conductivity, volume expansion, density, specific heat capacity, surface tension, and rheological properties. The p Read More
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Volumes & issues
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Volume 21 (2025)
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Volume 20 (2024)
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Volume 19 (2023)
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Volume 18 (2022)
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Volume 17 (2021)
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Volume 16 (2020)
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Volume 15 (2019)
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Volume 14 (2018)
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Volume 13 (2017)
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Volume 12 (2016)
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Volume 11 (2015)
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Volume 10 (2014)
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Volume 9 (2013)
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Volume 8 (2012)
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Volume 7 (2011)
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Volume 6 (2010)
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Volume 5 (2009)
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Volume 4 (2008)
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Volume 3 (2007)
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Volume 2 (2006)
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Volume 1 (2005)
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