Current Nutrition & Food Science - Volume 8, Issue 2, 2012

The nutritional constituent and fatty acid profiles of six different tropical fruit residues were determined in this experiment. Proximate analysis including protein, moisture, carbohydrate, crude & dietary fiber, and ash was carried out by using standard methods. Mineral analysis was determined by inductively coupled plasma optical emission spectroscopy (ICP-OES) and the fatty acids were identified by GC/MSD. It was Read More

Cocoa butter replacer (CBR) was produced by the chemical and enzymatic interesterification of the hydrogenated and solid fraction of tea seed oil, at weight percent ratios of 20:80, 25:75 and 30:70. At the ratio of 30:70 (hydrogenated tea seed oil: solid fraction) in both the methods of interesterification, the major fatty acids were palmitic, stearic and oleic acids (17.58, 16.89 and 44.63 %; 17.58, 16.89 and 44.56 %, resp Read More

The aim of this work was to evaluate the quality of pita bread fortified with different levels of flaxseed cake flour (FCF) as an under-utilized functional ingredient. FCS was then used as a partial substitute for wheat flour 82% extraction at 5, 10, 15 and 20% substitution levels. The chemical composition of flours, the rheological characteristics of doughs and the quality of the produced bread were investigated. Subst Read More

More and more functional foods or nutraceuticals have proved to be important allies both to health promotion and disease treatment. For these reasons many research has been going on aimed at identifying functional components in foods and relate them with positive physiological effects. Although there is a distinction between what is a functional food and a nutraceutical, the truth is that these two concepts are much relat Read More

Oxidative stress caused by oxygen radicals damages cellular DNA, proteins and lipids and is widely recognized as one of the causes of the development of chronic disease. There is substantial evidence that antioxidant food components have a protective role against oxidative stress-induced atherosclerosis, degenerative and age-related diseases, cancer and aging. The study of the molecular mechanisms involved in t Read More

In this study, we focused on estimating Austrian consumer preferences or willingness to pay for organic products using stated preference methods: choice experiment and contingent valuation. Austria is a pioneer country in organic farming, and has an advanced market for organic food products in Europe. Therefore, it is meaningful to investigate their consumer preferences for organic foods. The results of the choice ex Read More

Onion (Allium cepa L.) is one of the oldest cultivated plants with tremendous therapeutic properties. They are a rich source of flavonoids, consisting mainly of the major flavonols quercetin-3,4’-O-diglucoside (QDG) and quercetin-4’- O-monoglucoside (QMG). Outer layer which is the transitional layer with the first living cells below the dry onion peel and innermost layers from two different sizes of onion were studied for their total Read More

Dough of bread is prepared from mixture of flour wheat, water, salt and yeast. By contacting water and suffering mechanical kneading the flour gets properties, almost exclusively, to produce a cohesive dough and viscoelasticity, containing gluten-forming proteins. The mixing process through which the dough of bread is produced, is essential for its development after fermentation and the final quality of finished bread. Read More

The management of cancer patients is frequently complicated by the occurrence of cachexia, a complex syndrome characterized by marked depletion of body weight, associated with profound alterations of both nutritional status and metabolic homeostasis. Progressive wasting of skeletal muscle mass and adipose tissue is a typical feature of cancer cachexia. This syndrome has a large impact on morbidity and mortality, a Read More

Background: Transthyretin has been widely used as a biomarker for identifying protein-energy malnutrition (PEM) and for monitoring the improvement of nutritional status after implementing a nutritional intervention by enteral feeding or by parenteral infusion. This has occurred because transthyretin (TTR) has a rapid removal from the circulation and it is readily measured. Nevertheless, concerns have been raise Read More