The taste and mouthfeel of a wine are two of the most important aspects of wine tasting. However, while much is known about phenolic compounds and other macromolecules direct effects on wine taste and mouthfeel, little is known about other wine compounds such as oligosaccharides. This experiment uses Fructo-oligosaccharide (FOS) and Galacto-oligosaccharide (GOS) at two different concentrations, 450 mg/L and 900 mg/L within a simple model wine matrix. A model matrix was used to control for any unknown interactions between oligosaccharides and the multitude of wine components. Oligosaccharides were added individually to the model wine matrix at each concentration to create four treatments. Triangle tests were performed on all treatments against the control base model wine and between the high and low concentrations of each oligosaccharide treatment. Following the triangle tests, each treatment and the control underwent descriptive analysis (DA) using line intensity scales for sweetness, bitterness, astringency, acidity, and viscosity. Triangle test results revealed a significant difference only between the FOS450 and FOS900 samples. The wine matrix was made more complicated by adding polyphenols and still, none of the four oligosaccharide treatment groups were found to be significantly different. DA found no significant differences for the five attributes but did show clear trends in increased sweetness and acidity, decreased bitterness, as well as changes to astringency and viscosity. This suggests there may be more complex interactions happening within the mouth. However, given the lack of significant results in the simple wine model and the more complex wine model wine, any complex interactions between oligosaccharides and other wine compounds are likely to be minimal.
{"title":"Wine Oligosaccharides: Underutilized or Irrelevant? A Study into the Effects of Oligosaccharides on Wine Taste and Mouthfeel","authors":"Samuel Hoffman, Quynh T N Phan, E. Tomasino","doi":"10.5539/jfr.v10n5p60","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p60","url":null,"abstract":"The taste and mouthfeel of a wine are two of the most important aspects of wine tasting. However, while much is known about phenolic compounds and other macromolecules direct effects on wine taste and mouthfeel, little is known about other wine compounds such as oligosaccharides. This experiment uses Fructo-oligosaccharide (FOS) and Galacto-oligosaccharide (GOS) at two different concentrations, 450 mg/L and 900 mg/L within a simple model wine matrix. A model matrix was used to control for any unknown interactions between oligosaccharides and the multitude of wine components. Oligosaccharides were added individually to the model wine matrix at each concentration to create four treatments. Triangle tests were performed on all treatments against the control base model wine and between the high and low concentrations of each oligosaccharide treatment. Following the triangle tests, each treatment and the control underwent descriptive analysis (DA) using line intensity scales for sweetness, bitterness, astringency, acidity, and viscosity. Triangle test results revealed a significant difference only between the FOS450 and FOS900 samples. The wine matrix was made more complicated by adding polyphenols and still, none of the four oligosaccharide treatment groups were found to be significantly different. DA found no significant differences for the five attributes but did show clear trends in increased sweetness and acidity, decreased bitterness, as well as changes to astringency and viscosity. This suggests there may be more complex interactions happening within the mouth. However, given the lack of significant results in the simple wine model and the more complex wine model wine, any complex interactions between oligosaccharides and other wine compounds are likely to be minimal.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72803102","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}
John Manano, P. Ogwok, G. W. Byarugaba-Bazirake, E. Mugampoza
Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.
{"title":"Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough","authors":"John Manano, P. Ogwok, G. W. Byarugaba-Bazirake, E. Mugampoza","doi":"10.5539/jfr.v10n5p18","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p18","url":null,"abstract":"Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74324495","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}
Eric Beyegue, B. Azantsa, Angie M-A Mbong, J. Oben
Prolonged hyperglycemia enhances oxidative stress. Bioactive compounds extracted possess antioxidant, anti-free radical potentials or the ability to reduce blood sugar levels. The objective of this study was to evaluate the antioxidant properties of extracts of stem bark of Coula edulis Baill., their abilities to trap free radicals and glucose, as well as their ability to inhibit α-amylase and invertase activities. In vitro assays were used to test the trapping capacity of extracts on DPPH, ABTS, NO, and OH radicals; to evaluate the antioxidant capacity, the activity of glycosylation and the capacity of inhibition of the activities of α-amylase and invertase were conducted. Also, phenolic, flavonoid and alkaloid contents of extracts were determined. Results showed that extracts of the stem bark of C. edulis have anti-radical properties. The extracts chelate DPPH, hydroxyl (OH), nitrite oxide (NO), ABTS radicals, and even glucose. The IC50 values varied depending on the nature of the extraction solvent. Ethanolic extract has the highest polyphenolic content (289.12 ± 30.31 µg catechin equivalent/g), flavonoids (1.12 ± 0.09 µg quercetin equivalent/g) and alkaloids (5.54 ± 0.59 µg quinin equivalent/g). The extracts also reduce invertase and α-amylase activities. C. edulis extracts present strong antioxidant potentials and can be used as a source of natural antioxidants for the prevention of oxidative stress and hyperglycemia.
{"title":"Inhibition of Digestive Enzymes, Antioxidant and Free Radical Scavenging Capacities of Stem Bark Extracts of Coula edulis Baill (Olacaceae)","authors":"Eric Beyegue, B. Azantsa, Angie M-A Mbong, J. Oben","doi":"10.5539/jfr.v10n5p1","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p1","url":null,"abstract":"Prolonged hyperglycemia enhances oxidative stress. Bioactive compounds extracted possess antioxidant, anti-free radical potentials or the ability to reduce blood sugar levels. The objective of this study was to evaluate the antioxidant properties of extracts of stem bark of Coula edulis Baill., their abilities to trap free radicals and glucose, as well as their ability to inhibit α-amylase and invertase activities. In vitro assays were used to test the trapping capacity of extracts on DPPH, ABTS, NO, and OH radicals; to evaluate the antioxidant capacity, the activity of glycosylation and the capacity of inhibition of the activities of α-amylase and invertase were conducted. Also, phenolic, flavonoid and alkaloid contents of extracts were determined. Results showed that extracts of the stem bark of C. edulis have anti-radical properties. The extracts chelate DPPH, hydroxyl (OH), nitrite oxide (NO), ABTS radicals, and even glucose. The IC50 values varied depending on the nature of the extraction solvent. Ethanolic extract has the highest polyphenolic content (289.12 ± 30.31 µg catechin equivalent/g), flavonoids (1.12 ± 0.09 µg quercetin equivalent/g) and alkaloids (5.54 ± 0.59 µg quinin equivalent/g). The extracts also reduce invertase and α-amylase activities. C. edulis extracts present strong antioxidant potentials and can be used as a source of natural antioxidants for the prevention of oxidative stress and hyperglycemia.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76962210","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 4 Ammar Eltayeb Ali Hassan, University of Tromsø, Norway 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 J. Basilio Heredia, Research Center for Food and Development, Mexico Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania 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 Y. Riswahyuli, Gadah Mada University, Indonesia
《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4卷审稿人Ammar Eltayeb Ali Hassan，挪威特罗姆瑟大学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J. Basilio Heredia，食品与发展研究中心，墨西哥Liana Claudia Salanta，农业科学与兽医大学，罗马尼亚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，埃及农业研究中心Vezirka Jankuloska, University“St. Kliment Ohridski”- Bitola，马其顿共和国Y. Riswahyuli, Gadah马达大学，印度尼西亚
{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 4","authors":"Bella Dong","doi":"10.5539/jfr.v10n4p56","DOIUrl":"https://doi.org/10.5539/jfr.v10n4p56","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 4 \u0000 \u0000 \u0000 \u0000Ammar Eltayeb Ali Hassan, University of Tromsø, Norway \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 \u0000J. Basilio Heredia, Research Center for Food and Development, Mexico \u0000 \u0000Liana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, Romania \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 \u0000Y. Riswahyuli, Gadah Mada University, Indonesia","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"19 Suppl 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78501205","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}
Md. Nahian Rahman, Syeda Saima Alam, Shaidaton Nisha, Fathima Nusrath Zaman, M. Nesa, S. Alam, F. Mohsin, M. Mannan, M. Hasan, Md. Mahbubur Rahman, Smita Roy Tory, Sabrina Rahman, A. Zobayed, Sumaiya Jahan Dina, K. Islam
Background: Hypertension is a silent killer and an overwhelming global public health challenge. This study aimed to determine the prevalence and associated factors of hypertension among adults in Bangladesh. Methods: A community-based cross-sectional study design was conducted among 400 adults who lived in Dhaka, Mymensing, Sylhet and Khulna District. Data were collected using a structured questionnaire that is adapted from the WHO Stepwise approach. Data was analyzed by SPSS version 25. Descriptive statistics and bivariate logistic regression analysis were conducted and statistical significance was declared at a p-value ≤0.05. Results: This study identified a high prevalence of hypertension in the study area and it was 39.75%. Among the male the prevalence was 23.5% and the prevalence was 16.5% among female. In this study hypertension was significantly associated with the age group 51-65 years (OR=1.02; CI 0.557-1.862) , ever smoking (OR= 2.59; CI 1.718-3.917) consume less fruits (OR=3.125; CI 0.839-11.632) and vegetable (OR=2.25; CI 1.364-3.725), physically inactive (OR=1.48;CI 0.973-2.252) overweight (OR=7.98; CI 4.612-13.793) and had diabetes mellitus (0R=2.38; CI 1.213-4.659). Conclusion: The prevalence of hypertension was considerably higher in this study area. Hence, the health care system needs to establish strategies to improve the diagnostic and screening services. Community-level intervention and regular assessment, screening, and diagnosis of behavioral, socio-demographic, and physiological risk factors, screening, should be institutionalized to address the occult burden of hypertension.
{"title":"Prevalence of Hypertension and Its Associated Factors among Adults in Selected Areas of Bangladesh: A Community Based Cross-sectional Study","authors":"Md. Nahian Rahman, Syeda Saima Alam, Shaidaton Nisha, Fathima Nusrath Zaman, M. Nesa, S. Alam, F. Mohsin, M. Mannan, M. Hasan, Md. Mahbubur Rahman, Smita Roy Tory, Sabrina Rahman, A. Zobayed, Sumaiya Jahan Dina, K. Islam","doi":"10.12691/AJHR-8-1-1","DOIUrl":"https://doi.org/10.12691/AJHR-8-1-1","url":null,"abstract":"Background: Hypertension is a silent killer and an overwhelming global public health challenge. This study aimed to determine the prevalence and associated factors of hypertension among adults in Bangladesh. \u0000 \u0000Methods: A community-based cross-sectional study design was conducted among 400 adults who lived in Dhaka, Mymensing, Sylhet and Khulna District. Data were collected using a structured questionnaire that is adapted from the WHO Stepwise approach. Data was analyzed by SPSS version 25. Descriptive statistics and bivariate logistic regression analysis were conducted and statistical significance was declared at a p-value ≤0.05. \u0000 \u0000Results: This study identified a high prevalence of hypertension in the study area and it was 39.75%. Among the male the prevalence was 23.5% and the prevalence was 16.5% among female. In this study hypertension was significantly associated with the age group 51-65 years (OR=1.02; CI 0.557-1.862) , ever smoking (OR= 2.59; CI 1.718-3.917) consume less fruits (OR=3.125; CI 0.839-11.632) and vegetable (OR=2.25; CI 1.364-3.725), physically inactive (OR=1.48;CI 0.973-2.252) overweight (OR=7.98; CI 4.612-13.793) and had diabetes mellitus (0R=2.38; CI 1.213-4.659). \u0000 \u0000Conclusion: The prevalence of hypertension was considerably higher in this study area. Hence, the health care system needs to establish strategies to improve the diagnostic and screening services. Community-level intervention and regular assessment, screening, and diagnosis of behavioral, socio-demographic, and physiological risk factors, screening, should be institutionalized to address the occult burden of hypertension.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76997761","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, Shannon Faires, J. Music, Kent Williams
More than 90% of the money spent on food in the Canadian province of New Brunswick was spent on food that was imported to the province from either other provinces or out of the country. The feasibility of controlled environment agriculture in the Canadian province of New Brunswick depends on a large variety of factors, some of which have no available data. Few studies have looked at this issue, including consumers’ willingness to pay for locally grown produce in that region. The study aims at understanding how agriculture can serve the region differently to increase its food autonomy and how consumers would be receptive to more locally grown produce. From the information in the survey conducted, unless CEA (Controlled Environment Agriculture) crops can compete with conventionally grown and imported alternatives pricewise, it could face many issues in New Brunswick and Canada considering the economic uncertainties surrounding COVID-19. Canadians were also surveyed specifically about paying a premium for food that they considered local, not necessarily Canada as a whole, and many of the larger regions in Canada, such as Ontario and Quebec, consider food grown within their region as local – a definition which would not include New Brunswick.
{"title":"The Feasibility of Controlled Environment in Horticulturally Poor Region: The Case of New Brunswick in Canada","authors":"Sylvain Charlebois, Shannon Faires, J. Music, Kent Williams","doi":"10.5539/JFR.V10N4P33","DOIUrl":"https://doi.org/10.5539/JFR.V10N4P33","url":null,"abstract":"More than 90% of the money spent on food in the Canadian province of New Brunswick was spent on food that was imported to the province from either other provinces or out of the country. The feasibility of controlled environment agriculture in the Canadian province of New Brunswick depends on a large variety of factors, some of which have no available data. Few studies have looked at this issue, including consumers’ willingness to pay for locally grown produce in that region. The study aims at understanding how agriculture can serve the region differently to increase its food autonomy and how consumers would be receptive to more locally grown produce. From the information in the survey conducted, unless CEA (Controlled Environment Agriculture) crops can compete with conventionally grown and imported alternatives pricewise, it could face many issues in New Brunswick and Canada considering the economic uncertainties surrounding COVID-19. Canadians were also surveyed specifically about paying a premium for food that they considered local, not necessarily Canada as a whole, and many of the larger regions in Canada, such as Ontario and Quebec, consider food grown within their region as local – a definition which would not include New Brunswick.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86054580","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}
Yves Djihounouck, D. Diop, César Bassène, S. Sané, K. Noba
Forests are an immense reservoir of biological resources and provide the local population with subsistence needs, especially for edible fruits. This study contributes to a better knowledge of the use modes of non-cultivate edible plant species in the area of Kasa, traditional name for the department of Oussouye. Ethnobotanical surveys, based on an interview guide, oral discussions and direct observations were conducted among 178 people from the department of Oussouye, stronghold of the Diola ethnic group. A factorial correspondence analysis highlighted the relationship between species and categories of use. The frequency of citation, informant consensus factor and use value showed the socio-cultural importance of the species. The data collected identified 62 edible species divided into 31 families and 54 genera. The fruit species inventoried are used for different purposes. They are a food source with 62% of citations, energetic 19%, technological 14%, medicinal 13%, cultural 6% and agronomic 2% for the populations. Two species stand out for their high use value factor (UVt). These were Elaeis guineensis (12.24) and Borassus aethiopum (7.56). In addition to their use value, species such as Mangifera indica, Neocarya macrophylla, Parkia biglobosa, Anacardium occidentale, Ceiba pentandra, Parinari excelsa, stood out for their categories and organs used. These results inform us about the level of use of fruit species for different needs and open up avenues for research in sustainable management of this resource with the aim of reducing poverty.
{"title":"Ethnobotanical Uses of Non-cultivated Edible Fruit Species in the Department of Oussouye (South Senegal)","authors":"Yves Djihounouck, D. Diop, César Bassène, S. Sané, K. Noba","doi":"10.5539/JFR.V10N4P16","DOIUrl":"https://doi.org/10.5539/JFR.V10N4P16","url":null,"abstract":"Forests are an immense reservoir of biological resources and provide the local population with subsistence needs, especially for edible fruits. This study contributes to a better knowledge of the use modes of non-cultivate edible plant species in the area of Kasa, traditional name for the department of Oussouye. Ethnobotanical surveys, based on an interview guide, oral discussions and direct observations were conducted among 178 people from the department of Oussouye, stronghold of the Diola ethnic group. A factorial correspondence analysis highlighted the relationship between species and categories of use. The frequency of citation, informant consensus factor and use value showed the socio-cultural importance of the species. The data collected identified 62 edible species divided into 31 families and 54 genera. The fruit species inventoried are used for different purposes. They are a food source with 62% of citations, energetic 19%, technological 14%, medicinal 13%, cultural 6% and agronomic 2% for the populations. Two species stand out for their high use value factor (UVt). These were Elaeis guineensis (12.24) and Borassus aethiopum (7.56). In addition to their use value, species such as Mangifera indica, Neocarya macrophylla, Parkia biglobosa, Anacardium occidentale, Ceiba pentandra, Parinari excelsa, stood out for their categories and organs used. These results inform us about the level of use of fruit species for different needs and open up avenues for research in sustainable management of this resource with the aim of reducing poverty.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82624775","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 tubers suffer from postharvest physiological deterioration (PPD) which normally sets in within 72 hours of harvest. This study examines the role of scopoletin and carotenoids in the onset or delay in PPD in two transgenic varieties EC20-7 and EC20-8 compared to a wild variety TME-7. Scopoletin and carotenoids were quantified by liquid chromatography-mass spectrometry. The scopoletin content (0.10 – 0.20 nmol/g) in the fresh varieties was not significantly (P>0.05) different from the amount in stored cassava roots (12.58 – 14.90 nmol/g). The carotenoid content values in EC20-7 variety were 6.66 µg/g (α-carotene), 80.45 µg/g (β-carotene) and 5.98 µg/g (lutein). As for EC20-8, α-carotene, β-carotene and lutein values were 6.19 µg/g, 69.11 µg/g and 3.12 µg/g, respectively. There was no significant (P>0.05) difference between the varieties in α-carotene content but in their lutein content. The results indicate that carotenoids are more relevant in the delay of PPD and scopoletin content is not a major factor in PPD vascular streaking or discolouration. Hence scopoletin content of cassava varieties may not be considered as a chemical marker for determining the potential of PPD in cassava tubers.
{"title":"Effect of Scopoletin and Carotenoids on Postharvest Physiological Deterioration (PPD) of Transgenic High Beta Carotene Cassava","authors":"N. L. Edoh, J. Ukpabi, J. Igoli","doi":"10.5539/JFR.V10N4P9","DOIUrl":"https://doi.org/10.5539/JFR.V10N4P9","url":null,"abstract":"Cassava tubers suffer from postharvest physiological deterioration (PPD) which normally sets in within 72 hours of harvest. This study examines the role of scopoletin and carotenoids in the onset or delay in PPD in two transgenic varieties EC20-7 and EC20-8 compared to a wild variety TME-7. Scopoletin and carotenoids were quantified by liquid chromatography-mass spectrometry. The scopoletin content (0.10 – 0.20 nmol/g) in the fresh varieties was not significantly (P>0.05) different from the amount in stored cassava roots (12.58 – 14.90 nmol/g). The carotenoid content values in EC20-7 variety were 6.66 µg/g (α-carotene), 80.45 µg/g (β-carotene) and 5.98 µg/g (lutein). As for EC20-8, α-carotene, β-carotene and lutein values were 6.19 µg/g, 69.11 µg/g and 3.12 µg/g, respectively. There was no significant (P>0.05) difference between the varieties in α-carotene content but in their lutein content. The results indicate that carotenoids are more relevant in the delay of PPD and scopoletin content is not a major factor in PPD vascular streaking or discolouration. Hence scopoletin content of cassava varieties may not be considered as a chemical marker for determining the potential of PPD in cassava tubers.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79274736","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}
The consequences of the COVID-19 pandemic crisis for both food safety and especially the economic sustainability of food production in Canada and around the globe are explored. A full analysis is made of the nature of the virus, and it is spread as they relate to the forces of globalization which have created a global food supply chain, with a focus on the weaknesses of a global supply chain that fell prey to the COVID-19 virus and its associated economic effects. Comparison was made to past outbreaks of Spanish flu and Ebola, both of which challenged public health, food safety, and food supply systems. A more focused analysis examines how public and private responses to the pandemic create opportunities and challenges for several linkages in the supply chain, including farms, food processing facilities, grocery stores and restaurants. The quarantine procedures put in place around the world to manage the COVID-19 necessitated radical shifts in food production and. Ultimately the response from any individual government is insufficient to weather these events, as the fundamentally international and cross-industry factors involved require a holistic, globally coordinated approach which was not possible with the tools available before these events began.
{"title":"Food Safety Economics in the COVID-19 Pandemic","authors":"Sylvain Charlebois, Trevor Vandertuin","doi":"10.5539/JFR.V10N4P1","DOIUrl":"https://doi.org/10.5539/JFR.V10N4P1","url":null,"abstract":"The consequences of the COVID-19 pandemic crisis for both food safety and especially the economic sustainability of food production in Canada and around the globe are explored. A full analysis is made of the nature of the virus, and it is spread as they relate to the forces of globalization which have created a global food supply chain, with a focus on the weaknesses of a global supply chain that fell prey to the COVID-19 virus and its associated economic effects. Comparison was made to past outbreaks of Spanish flu and Ebola, both of which challenged public health, food safety, and food supply systems. A more focused analysis examines how public and private responses to the pandemic create opportunities and challenges for several linkages in the supply chain, including farms, food processing facilities, grocery stores and restaurants. The quarantine procedures put in place around the world to manage the COVID-19 necessitated radical shifts in food production and. Ultimately the response from any individual government is insufficient to weather these events, as the fundamentally international and cross-industry factors involved require a holistic, globally coordinated approach which was not possible with the tools available before these events began.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"162 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83036838","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 1 Anna Iwaniak, Warmia and Mazury University, Poland Bruno Alejandro Irigaray, Facultad de Química, Uruguay Diego A. Moreno-Fernández, CEBAS-CSIC, Spain Djilani Abdelouaheb, Badji Mokhtar University, Algeria Lenka Kourimska, Czech University of Life Sciences Prague, Czech Republic Marco Iammarino, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil Tzortzis Nomikos, Harokopio University, Greece Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China 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1号审稿人Anna Iwaniak, Warmia和Mazury大学，波兰Bruno Alejandro Irigaray，教员Química，乌拉圭Diego A. Moreno-Fernández, ce巴斯- csic，西班牙Djilani Abdelouaheb, Badji Mokhtar大学，阿尔及利亚Lenka Kourimska，捷克布拉格生命科学大学，捷克共和国Marco Iammarino，动物实验研究所，意大利Mohd Nazrul Hisham Daud，马来西亚农业研究与发展研究所，马来西亚Rozilaine A. P. G. Faria，马托格罗索州联邦科学、教育和技术研究所，巴西Tzortzis Nomikos，哈罗科皮奥大学，希腊李兴军，国家粮食和物资储备局研究院，中国Zahra Saleh Ahmed，埃及国家研究中心
{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 1","authors":"Bella Dong","doi":"10.5539/jfr.v10n1p65","DOIUrl":"https://doi.org/10.5539/jfr.v10n1p65","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 1 \u0000 \u0000 \u0000 \u0000Anna Iwaniak, Warmia and Mazury University, Poland \u0000 \u0000Bruno Alejandro Irigaray, Facultad de Química, Uruguay \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Djilani Abdelouaheb, Badji Mokhtar University, Algeria \u0000 \u0000Lenka Kourimska, Czech University of Life Sciences Prague, Czech Republic \u0000 \u0000Marco Iammarino, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil \u0000 \u0000Tzortzis Nomikos, Harokopio University, Greece \u0000 \u0000Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China \u0000 \u0000Zahra Saleh Ahmed, National Research Centre, Egypt","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89370268","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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