Y. P. Adepo, S. Soro, B. J. J. Touzou, K. O. Chatigre, G. Biego, K. Koffi, C. Kati
The rate of exclusive breastfeeding from 0 to 6 months in Côte d'Ivoire was 16.67 % in 2014. The objective of this study is to identify the difficulties related to the practice of exclusive breastfeeding of infants from birth to 6 months with a view to finding sustainable solutions for its implementation. A survey study was carried out on a sample of 200 women in the municipality of Bingerville from 7 October 2020 to 7 February 2021. After analysis, the results of the survey show that in the Bingerville locality of Côte d'Ivoire, the difficulties relating to the decline in exclusive breastfeeding are largely linked to the insufficient production of breast milk. The results have made it possible to record some species of food plants. They undoubtedly possess lactogenic properties, which make it possible to cope with the insufficient production of milk in the udder. Thus, after 24 hours, these food plants have made it possible to increase the production of breast milk in the udders intended for infants. The registered food plants will help to ensure the food security of the infant through the improvement of milk production in breastfeeding mothers.
{"title":"Study of Knowledge of Breastfeeding Practices in Infants from 0 to 6 Months","authors":"Y. P. Adepo, S. Soro, B. J. J. Touzou, K. O. Chatigre, G. Biego, K. Koffi, C. Kati","doi":"10.5539/jfr.v11n1p23","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p23","url":null,"abstract":"The rate of exclusive breastfeeding from 0 to 6 months in Côte d'Ivoire was 16.67 % in 2014. The objective of this study is to identify the difficulties related to the practice of exclusive breastfeeding of infants from birth to 6 months with a view to finding sustainable solutions for its implementation. A survey study was carried out on a sample of 200 women in the municipality of Bingerville from 7 October 2020 to 7 February 2021. After analysis, the results of the survey show that in the Bingerville locality of Côte d'Ivoire, the difficulties relating to the decline in exclusive breastfeeding are largely linked to the insufficient production of breast milk. The results have made it possible to record some species of food plants. They undoubtedly possess lactogenic properties, which make it possible to cope with the insufficient production of milk in the udder. Thus, after 24 hours, these food plants have made it possible to increase the production of breast milk in the udders intended for infants. The registered food plants will help to ensure the food security of the infant through the improvement of milk production in breastfeeding mothers.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"115 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85941631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 10, Number 6 Antonello Santini, University of Napoli "Federico II", Italy Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain Lucas Massaro Sousa, IFP Energies Nouvelles, France Meena Somanchi, United States Department of Agriculture, United States Sefat E Khuda, Centre for Food Safety and Applied Nutrition, United States Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China
《食品研究杂志》谨向以下人员致谢，感谢他们对本期稿件的同行评审提供的帮助。我们非常感谢他们在保持期刊质量方面的帮助和贡献。《食品研究杂志》正在为该杂志招募审稿人。如果您有兴趣成为审稿人，我们欢迎您加入我们。请与我们联络，索取申请表格:jfr@ccsenet.org第10卷第6号审稿人Antonello Santini，那不勒斯“Federico II”大学，意大利Corina-aurelia Zugravu，医学和药学大学Carol Davila，罗马尼亚Elke Rauscher-Gabernig，奥地利卫生和食品安全局，奥地利Elsa M Goncalves，国家调查研究所Agrária (INIA)，葡萄牙Jose Maria Zubeldia，被忽视疾病药物倡议艾滋病毒和肝炎倡议临床监管顾问。西班牙Lucas Massaro Sousa, IFP Energies Nouvelles，法国Meena Somanchi，美国农业部，美国Sefat E Khuda，食品安全与应用营养中心，美国李兴军，中国国家粮食和物资储备局研究院
{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 6","authors":"Bella Dong","doi":"10.5539/jfr.v10n6p65","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p65","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 10, Number 6 \u0000 \u0000Antonello Santini, University of Napoli \"Federico II\", Italy \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Lucas Massaro Sousa, IFP Energies Nouvelles, France \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Sefat E Khuda, Centre for Food Safety and Applied Nutrition, United States \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85264793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Soy sauce is a traditional Japanese seasoning made from fermented soybeans. As global demand grows, identifying novel soy sauce applications and benefits must become a priority. While conventional soy sauce undergoes heat-sterilization, filter-sterilization produces a lighter-colored (raw) soy sauce with preserved mold enzyme activities. As the impact of raw soy sauce during food (especially seafood) preparation remains unstudied, the present study compared the differential impact of raw and conventional soy sauce on tuna culinary properties. First, soy sauce color and protease activity were assessed. Next, tuna was marinated in soy sauce and non-alcoholic mirin for 0, 10, 35, or 60 min. Finally, marinated tuna properties (mass, salt content, surface salt penetration, color, rupture load, surface wetness, and protein content) were objectively assessed, and subjective sensory evaluation (appearance, aroma, wetness, softness, saltiness, umami, and overall taste) was performed by a blinded panel. Findings confirmed the lighter color of and the preservation of protease activity in raw soy sauce. Raw soy sauce significantly enhanced surface tenderization, salt penetration, and wetness, while both soy sauces increased surface firmness via salt-induced dehydration. Respondents significantly preferred the appearance and saltiness level of raw soy sauce-marinated tuna, and the umami and overall taste of tuna marinated in raw soy sauce for 60 min. The findings of this study, to our knowledge, demonstrate for the first time the potential culinary superiority of raw soy sauce in certain applications, and support future research to further define such applications.
{"title":"Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation","authors":"M. Ando, A. Obata, W. Mok, S. Kitao","doi":"10.5539/jfr.v11n1p10","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p10","url":null,"abstract":"Soy sauce is a traditional Japanese seasoning made from fermented soybeans. As global demand grows, identifying novel soy sauce applications and benefits must become a priority. While conventional soy sauce undergoes heat-sterilization, filter-sterilization produces a lighter-colored (raw) soy sauce with preserved mold enzyme activities. As the impact of raw soy sauce during food (especially seafood) preparation remains unstudied, the present study compared the differential impact of raw and conventional soy sauce on tuna culinary properties. First, soy sauce color and protease activity were assessed. Next, tuna was marinated in soy sauce and non-alcoholic mirin for 0, 10, 35, or 60 min. Finally, marinated tuna properties (mass, salt content, surface salt penetration, color, rupture load, surface wetness, and protein content) were objectively assessed, and subjective sensory evaluation (appearance, aroma, wetness, softness, saltiness, umami, and overall taste) was performed by a blinded panel. Findings confirmed the lighter color of and the preservation of protease activity in raw soy sauce. Raw soy sauce significantly enhanced surface tenderization, salt penetration, and wetness, while both soy sauces increased surface firmness via salt-induced dehydration. Respondents significantly preferred the appearance and saltiness level of raw soy sauce-marinated tuna, and the umami and overall taste of tuna marinated in raw soy sauce for 60 min. The findings of this study, to our knowledge, demonstrate for the first time the potential culinary superiority of raw soy sauce in certain applications, and support future research to further define such applications.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87301554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, we develop a model of food consumption with a focus on the subjectively assessed risk of consumers and their degree of confidence in their risk assessment and use it to examine consumer behavior in the chaotic situation created by the Fukushima nuclear accident in 2011. The data were collected in March 2012 using a mail survey for 1300 Japanese women, the primary food purchasers. The respondents were asked to evaluate the cancer risk of eating agricultural products, which were assumed to be grown in the affected area, despite meeting national regulatory standards for radioactive materials, as a measure of their risk assessment and willingness to purchase Fukushima beef. The results show that the effect of confidence in a consumer’s risk assessment on their behavior depends on the stated risk level: when stated risk is below an estimated critical value, termed the switching point, the risk perceived by a consumer without confidence exceeds that of one with confidence. On the other hand, perceived risk is inversely related to confidence when the stated risk exceeds the switching point.
{"title":"Risk Communication under Conflicting Information: The Role of Confidence in Subjective Risk Assessment","authors":"T. Ishida, A. Maruyama, S. Kurihara","doi":"10.5539/jfr.v11n1p1","DOIUrl":"https://doi.org/10.5539/jfr.v11n1p1","url":null,"abstract":"In this study, we develop a model of food consumption with a focus on the subjectively assessed risk of consumers and their degree of confidence in their risk assessment and use it to examine consumer behavior in the chaotic situation created by the Fukushima nuclear accident in 2011. The data were collected in March 2012 using a mail survey for 1300 Japanese women, the primary food purchasers. The respondents were asked to evaluate the cancer risk of eating agricultural products, which were assumed to be grown in the affected area, despite meeting national regulatory standards for radioactive materials, as a measure of their risk assessment and willingness to purchase Fukushima beef. The results show that the effect of confidence in a consumer’s risk assessment on their behavior depends on the stated risk level: when stated risk is below an estimated critical value, termed the switching point, the risk perceived by a consumer without confidence exceeds that of one with confidence. On the other hand, perceived risk is inversely related to confidence when the stated risk exceeds the switching point.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"124 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77571474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and the control were analyzed for moisture content, protein, crude fiber, crude fat, ash, carbohydrate, beta-carotene and iron content. Further, sensory tests were conducted using a nine-hedonic scale to evaluate consumers acceptability of porridge made of the flour samples. Microbial analysis was conducted to establish the safety of developed flours. The results show that as the proportion of pumpkin pulp and pumpkin seed flours increased the protein content, ash, vitamin A and iron content significantly (P<0.05) increased. The flour blend FP3 recorded the highest amount of protein (22.87%), vitamin A (875.00 µg RAE/100g) and iron (27.51 mg/100g). The FP2 flour blend was the most preferred with sensory score of 7.91 and had ability to meet >70% of daily protein, iron and vitamin A requirements of preschool children thus most suitable for a feeding trial. The findings of this study demonstrate that pumpkin pulp and pumpkin seed can be used to enhance the nutritive value of sorghum and as such meet the protein, iron and vitamin A requirements of preschool children aiding in the eradication of nutritional deficiencies.
{"title":"Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food","authors":"Jane Mbijiwe, Z. Ndung'u, J. Kinyuru","doi":"10.5539/jfr.v10n6p36","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p36","url":null,"abstract":"Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and the control were analyzed for moisture content, protein, crude fiber, crude fat, ash, carbohydrate, beta-carotene and iron content. Further, sensory tests were conducted using a nine-hedonic scale to evaluate consumers acceptability of porridge made of the flour samples. Microbial analysis was conducted to establish the safety of developed flours. The results show that as the proportion of pumpkin pulp and pumpkin seed flours increased the protein content, ash, vitamin A and iron content significantly (P<0.05) increased. The flour blend FP3 recorded the highest amount of protein (22.87%), vitamin A (875.00 µg RAE/100g) and iron (27.51 mg/100g). The FP2 flour blend was the most preferred with sensory score of 7.91 and had ability to meet >70% of daily protein, iron and vitamin A requirements of preschool children thus most suitable for a feeding trial. The findings of this study demonstrate that pumpkin pulp and pumpkin seed can be used to enhance the nutritive value of sorghum and as such meet the protein, iron and vitamin A requirements of preschool children aiding in the eradication of nutritional deficiencies.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87447224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sylvain Charlebois, M. Smook, Brenda Nyambura Wambui, S. Somogyi, M. Racey, Don Fiander, J. Music, Isabelle Caron
The objective of this study was to investigate Canadian’s awareness and use of Canada’s Food Guide and to explore barriers to adopting the recommendations. We also conducted a cost analysis to measure the affordability of the 2019 Food Guide compared to the previous version. Although 74% of Canadians were aware of the new Food Guide, it ranked low as a preferred source of information; as well, affordability is a top concern when implementing the recommendations. However, eating based on the 2019 Food Guide is more affordable than the 2007 version at food prices in either year. These results bring into question the influence Food Guides have on population’s health behaviour.
{"title":"Can Canadians afford the new Canada’s Food Guide? Assessing Barriers and Challenges","authors":"Sylvain Charlebois, M. Smook, Brenda Nyambura Wambui, S. Somogyi, M. Racey, Don Fiander, J. Music, Isabelle Caron","doi":"10.5539/jfr.v10n6p22","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p22","url":null,"abstract":"The objective of this study was to investigate Canadian’s awareness and use of Canada’s Food Guide and to explore barriers to adopting the recommendations. We also conducted a cost analysis to measure the affordability of the 2019 Food Guide compared to the previous version. Although 74% of Canadians were aware of the new Food Guide, it ranked low as a preferred source of information; as well, affordability is a top concern when implementing the recommendations. However, eating based on the 2019 Food Guide is more affordable than the 2007 version at food prices in either year. These results bring into question the influence Food Guides have on population’s health behaviour.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89250582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. El-Nagerabi, Mohammed S. R. Al-Maqbali, Khalid Alabri, A. Elshafie
Aflatoxins and especially aflatoxin B, are the devastating contaminant of food and feed products with hazardous effects to mankind and his domestic animals. These investigations were set to evaluate the effect of various levels of Commiphora myrrha resin (1.0, 1.25, 2.25, and 3.25 g/100 ml) and Prunus mahaleb seed extract (0.75, 1.5, 2.5, and 3.5 g/100 ml) on the growth and aflatoxin secretion by two aflatoxigenic strains of Aspergillus flavus and A. parasiticus. The two plant extracts significantly (p<0.05) decreased aflatoxin secretion, and inhibited the fungal growth. Resin of C. myrrha displayed 51.9-95.7% reduction in total aflatoxin secretion by A. flavus, and 46.9-92% for A. parasiticus, and Seed extract of P. mahaleb decreased aflatoxin up to 53.7-95.8% and 40-94.7%, respectively. The inhibition of aflatoxin B (B1 and B2) by myrrh resin and seed extract of mahaleb ranged between 51.7-93.5, 50-93.6% (A. flavus) and 39.5-89.7%, 37.9-93% (A. parasiticus). The mycelial dry weight of A. flavus and A. parasiticus ws decreased up to 46.1-58.7%, 28.9-51.3% (Myrrh resin), and between 45-56.9%, 33.3-55.9% (Mahaleb seed extract). Nonetheless, the two plant extracts did not detoxify aflatoxin B1. Therefore, it apparent that the resin of C. myrrha and seed extract of P. mahaleb affected the biosynthesis pathway of aflatoxins. Thus, they can be recommended as effective natural plant biopreservative against aflatoxin contamination of food and feed products.
{"title":"An in Vitro Antifungal and Antiaflatoxigenic Properties of Commiphora myrrha and Prunus mahaleb","authors":"S. El-Nagerabi, Mohammed S. R. Al-Maqbali, Khalid Alabri, A. Elshafie","doi":"10.5539/jfr.v10n6p10","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p10","url":null,"abstract":"Aflatoxins and especially aflatoxin B, are the devastating contaminant of food and feed products with hazardous effects to mankind and his domestic animals. These investigations were set to evaluate the effect of various levels of Commiphora myrrha resin (1.0, 1.25, 2.25, and 3.25 g/100 ml) and Prunus mahaleb seed extract (0.75, 1.5, 2.5, and 3.5 g/100 ml) on the growth and aflatoxin secretion by two aflatoxigenic strains of Aspergillus flavus and A. parasiticus. The two plant extracts significantly (p<0.05) decreased aflatoxin secretion, and inhibited the fungal growth. Resin of C. myrrha displayed 51.9-95.7% reduction in total aflatoxin secretion by A. flavus, and 46.9-92% for A. parasiticus, and Seed extract of P. mahaleb decreased aflatoxin up to 53.7-95.8% and 40-94.7%, respectively. The inhibition of aflatoxin B (B1 and B2) by myrrh resin and seed extract of mahaleb ranged between 51.7-93.5, 50-93.6% (A. flavus) and 39.5-89.7%, 37.9-93% (A. parasiticus). The mycelial dry weight of A. flavus and A. parasiticus ws decreased up to 46.1-58.7%, 28.9-51.3% (Myrrh resin), and between 45-56.9%, 33.3-55.9% (Mahaleb seed extract). Nonetheless, the two plant extracts did not detoxify aflatoxin B1. Therefore, it apparent that the resin of C. myrrha and seed extract of P. mahaleb affected the biosynthesis pathway of aflatoxins. Thus, they can be recommended as effective natural plant biopreservative against aflatoxin contamination of food and feed products.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86668530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org Reviewers for Volume 10, Number 5 Ammar Eltayeb Ali Hassan, University of Tromsø, Norway Bojana Filipcev, University of Novi Sad, Serbia Bruno Alejandro Irigaray, Facultad de Química, Uruguay Claudia Alejandra Narvaez, University of Manitoba, Canada Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania Diego A. Moreno-Fernández, CEBAS-CSIC, Spain Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal Emma Chiavaro, University of Parma, Italy Eng-Tong Phuah, Universiti Teknologi Brunei, Brunei J. Basilio Heredia, Research Center for Food and Development, Mexico Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain Leonardo Martín Pérez, Pontifical Catholic University of Argentina, Argentina Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania Meena Somanchi, United States Department of Agriculture, United States Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Philippa Chinyere Ojimelukwe, Michael Okpara University of Agriculture Umudike, Nigeria Rania I. M. Almoselhy, Agricultural Research Center, Egypt Vezirka Jankuloska, University "St. Kliment Ohridski" - Bitola, Republic of Macedonia Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China Y. Riswahyuli, Gadah Mada University, Indonesia Zahra Saleh Ahmed, National Research Centre, Egypt
《食品研究杂志》谨向以下人员致谢，感谢他们对本期稿件的同行评审提供的帮助。我们非常感谢他们在保持期刊质量方面的帮助和贡献。《食品研究杂志》正在为该杂志招募审稿人。如果您有兴趣成为审稿人，我们欢迎您加入我们。请与我们联络，索取申请表格:jfr@ccsenet.org第10卷第5号审稿人Ammar Eltayeb Ali Hassan，挪威特罗姆瑟大学Bojana Filipcev，诺维萨德大学，塞尔维亚Bruno Alejandro Irigaray，学院Química，乌拉圭Claudia Alejandra Narvaez，马尼托巴大学，加拿大Corina-aurelia Zugravu，医学和药学大学Carol Davila，罗马尼亚Diego A. Moreno-Fernández, CEBAS-CSIC，西班牙Elke Rauscher-Gabernig，奥地利卫生和食品安全局，奥地利Elsa M Goncalves，国家调查研究所Agrária (INIA)，葡萄牙Emma Chiavaro，帕尔马大学，意大利engi - tong Phuah，文莱科技大学，文莱J. Basilio Heredia，食品与发展研究中心，墨西哥Jose Maria Zubeldia, HIV和丙型肝炎药物倡议临床监管顾问，西班牙Leonardo Martín psamurez，阿根廷教皇天主教大学，阿根廷Liana Claudia Salanta，农业科学与兽医大学，罗马尼亚Meena Somanchi，美国农业部，美国Mohd Nazrul Hisham Daud，马来西亚农业研究与发展研究所，马来西亚Philippa Chinyere Ojimelukwe, Michael Okpara农业大学Umudike，尼日利亚Rania I. M. Almoselhy，农业研究中心，埃及Vezirka Jankuloska, St. Kliment Ohridski - Bitola大学，马其顿共和国李兴军，中国国家粮食和物资储备局研究院Y. Riswahyuli，加达马达大学，印度尼西亚Zahra Saleh Ahmed，埃及国家研究中心
{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 5","authors":"Bella Dong","doi":"10.5539/jfr.v10n5p70","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p70","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 10, Number 5 \u0000 \u0000Ammar Eltayeb Ali Hassan, University of Tromsø, Norway \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Bruno Alejandro Irigaray, Facultad de Química, Uruguay \u0000 \u0000Claudia Alejandra Narvaez, University of Manitoba, Canada \u0000 \u0000Corina-aurelia Zugravu, University of Medicine and Pharmacy Carol Davila, Romania \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária (INIA), Portugal \u0000 \u0000Emma Chiavaro, University of Parma, Italy \u0000 \u0000Eng-Tong Phuah, Universiti Teknologi Brunei, Brunei \u0000 \u0000J. Basilio Heredia, Research Center for Food and Development, Mexico \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Leonardo Martín Pérez, Pontifical Catholic University of Argentina, Argentina \u0000 \u0000Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Philippa Chinyere Ojimelukwe, Michael Okpara University of Agriculture Umudike, Nigeria \u0000 \u0000Rania I. M. Almoselhy, Agricultural Research Center, Egypt \u0000 \u0000Vezirka Jankuloska, University \"St. Kliment Ohridski\" - Bitola, Republic of Macedonia \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China \u0000 \u0000Y. Riswahyuli, Gadah Mada University, Indonesia \u0000 \u0000Zahra Saleh Ahmed, National Research Centre, Egypt","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91535160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cassava roots undergo postharvest physiological deterioration (PPD), and for most varieties it sets in within 72 hours of harvest. An untargeted metabolomics approach combined with a data-driven approach for statistical analysis was used to characterize and profile high beta-carotene cassava varieties with the aim of identifying any relevant metabolite changes that occur during PPD. Sixteen cassava root samples from four cassava lines were planted in a greenhouse and harvested after four months. The samples included four of 2 conventionally bred beta carotene cassava varieties – UMUCASS 38, UMUCASS 45 and four of 2 transgenic high beta carotene cultivars - EC20-7 and EC20-8 cassava lines. Extracts of fresh cassava roots from 20-100 mg tissues were used for the analyses and data were processed using Elements for Metabolomics software. Starch and lipid metabolites were the major constituents which may help explain the observed differences in starch and dry matter content among the varieties. The results provide further insight in the understanding of PPD and suggestions on controlling this deterioration in cassava are made.
木薯的根会在收获后发生生理退化(PPD)，对于大多数品种来说，它会在收获后72小时内发生。使用非靶向代谢组学方法结合数据驱动的统计分析方法来表征和描述高β -胡萝卜素木薯品种，目的是确定PPD期间发生的任何相关代谢物变化。来自4个木薯品系的16个木薯根样本被种植在温室中，并在4个月后收获。样品包括2个常规育种的β -胡萝卜素木薯品种中的4个(UMUCASS 38、UMUCASS 45)和2个转基因高β -胡萝卜素木薯品种(EC20-7和EC20-8)中的4个。从20-100 mg组织中提取新鲜木薯根提取物进行分析，数据使用Elements for Metabolomics软件进行处理。淀粉和脂质代谢物是主要成分，这可能有助于解释品种间淀粉和干物质含量的差异。研究结果为进一步认识木薯PPD提供了依据，并提出了控制木薯PPD恶化的建议。
{"title":"Untargeted Metabolomics Profiling of High Beta Carotene Cassava with respect to Postharvest Physiological Deterioration","authors":"N. L. Edoh, U. J. Ukpabi, J. Igoli","doi":"10.5539/jfr.v10n6p1","DOIUrl":"https://doi.org/10.5539/jfr.v10n6p1","url":null,"abstract":"Cassava roots undergo postharvest physiological deterioration (PPD), and for most varieties it sets in within 72 hours of harvest. An untargeted metabolomics approach combined with a data-driven approach for statistical analysis was used to characterize and profile high beta-carotene cassava varieties with the aim of identifying any relevant metabolite changes that occur during PPD. Sixteen cassava root samples from four cassava lines were planted in a greenhouse and harvested after four months. The samples included four of 2 conventionally bred beta carotene cassava varieties – UMUCASS 38, UMUCASS 45 and four of 2 transgenic high beta carotene cultivars - EC20-7 and EC20-8 cassava lines. Extracts of fresh cassava roots from 20-100 mg tissues were used for the analyses and data were processed using Elements for Metabolomics software. Starch and lipid metabolites were the major constituents which may help explain the observed differences in starch and dry matter content among the varieties. The results provide further insight in the understanding of PPD and suggestions on controlling this deterioration in cassava are made.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74192347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Stable oil-in-water nanoemulsions were generated by ultra-high-pressure homogenization (UHPH) at 140 and 210 MPa for use as nano-vesicular vehicles (NVV) to carry hydrophobic generally recognized as safe (GRAS) curcumin (CU) by whey protein isolate (WPI) in aqueous nutraceutical systems. Curcumin was used for its antioxidant activity and participation in the Michael reaction with nucleophiles at pHs above 8.0. Two variables, (1) addition of casein hydrolysate (CH) (2%, w/w of WPI) and, (2) use of UHPH (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and antioxidant capacity of the CU as cargo in the NVV throughout storage. CH and Tween 20 both were added to increase dispersibility and stability of the NVV. Addition of CH reduced nano-particle size (dvs) by 17% at 210 MPa when compared to140 MPa (P<0.05), and increased the stability with UHPH pressure as reflected by a 63% smaller dvs at 210 MPa as compared to 140 MPa (P<0.05). The nanoparticle distribution was not changed by the addition of CU, with dvs’s of 101 and 93 nm at 140 MPa and 73 and 92 at 210 MPa for NVV and CU-NVV, respectively. The NVV system was stable for 28 days as observed in zeta-potential, contact angle, and surface energy, and can be used to deliver CU and maintain its antioxidant activity.
{"title":"Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo","authors":"S. Mukherjee, Z. Haque, X. Zhang, W. Schilling","doi":"10.5539/jfr.v10n5p48","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p48","url":null,"abstract":"Stable oil-in-water nanoemulsions were generated by ultra-high-pressure homogenization (UHPH) at 140 and 210 MPa for use as nano-vesicular vehicles (NVV) to carry hydrophobic generally recognized as safe (GRAS) curcumin (CU) by whey protein isolate (WPI) in aqueous nutraceutical systems. Curcumin was used for its antioxidant activity and participation in the Michael reaction with nucleophiles at pHs above 8.0. Two variables, (1) addition of casein hydrolysate (CH) (2%, w/w of WPI) and, (2) use of UHPH (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and antioxidant capacity of the CU as cargo in the NVV throughout storage. CH and Tween 20 both were added to increase dispersibility and stability of the NVV. Addition of CH reduced nano-particle size (dvs) by 17% at 210 MPa when compared to140 MPa (P<0.05), and increased the stability with UHPH pressure as reflected by a 63% smaller dvs at 210 MPa as compared to 140 MPa (P<0.05). The nanoparticle distribution was not changed by the addition of CU, with dvs’s of 101 and 93 nm at 140 MPa and 73 and 92 at 210 MPa for NVV and CU-NVV, respectively. The NVV system was stable for 28 days as observed in zeta-potential, contact angle, and surface energy, and can be used to deliver CU and maintain its antioxidant activity.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"183 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74392165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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