Preeti Gautam, P. Mittal, Shubham Gautam, V. Rawat
{"title":"Anxiety disorder: definition, symptoms, causes, epidemiology and treatments","authors":"Preeti Gautam, P. Mittal, Shubham Gautam, V. Rawat","doi":"10.53388/fh20221101018","DOIUrl":"https://doi.org/10.53388/fh20221101018","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"14 22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80670374","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}
E. Gölge, G. Ova, Ömer Kemal Kemahlıoğlu, M. Demirağ
In this study, it was aimed to determine the properties of the black carrot pomace and its use in pastries. For this purpose, black carrot pomace was dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 %), fat (1.60 %), protein (8.82 %), anthocyanins (0.21 mg/g) and total phenolic substances (2.30 mg/g) of the black carrot pomace were determined. The functional properties of the carrot pomace such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (737.5 g/kg) and emulsion capacity (30.64 mL/g) were calculated. Dried pomace was used at three different levels in modified cookie and cake formulations. Ranking test was applied for the sensory evaluation of each derived formulations. The results of the sensory analysis showed that the use of black carrot pomace in cookie formulations was more suitable and more preferred.
{"title":"Effect of black carrot (Daucus carota L.) pomace in cake and cookie formulations as a functional ingredient on sensory analysis","authors":"E. Gölge, G. Ova, Ömer Kemal Kemahlıoğlu, M. Demirağ","doi":"10.3153/fh22010","DOIUrl":"https://doi.org/10.3153/fh22010","url":null,"abstract":"In this study, it was aimed to determine the properties of the black carrot pomace and its use in pastries. For this purpose, black carrot pomace was dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 %), fat (1.60 %), protein (8.82 %), anthocyanins (0.21 mg/g) and total phenolic substances (2.30 mg/g) of the black carrot pomace were determined. The functional properties of the carrot pomace such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (737.5 g/kg) and emulsion capacity (30.64 mL/g) were calculated. Dried pomace was used at three different levels in modified cookie and cake formulations. Ranking test was applied for the sensory evaluation of each derived formulations. The results of the sensory analysis showed that the use of black carrot pomace in cookie formulations was more suitable and more preferred.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82046108","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}
Milk fat has an important role in the formation of fla-vour, aroma, texture proper-ties and quality in milk and dairy products, and milk fat is encapsulated in the glob-ule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kid-ney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fer-mented creams, fat content, production method and used starter cultures vary by country. In this study, fer-mented cream produced in Turkey and in the world classification, production stages, the parameters af-fecting the sensory and tex-tural properties was investi-gated.
{"title":"Fermented milk cream and its properties","authors":"T. Özcan, Miray Özcan","doi":"10.3153/fh22008","DOIUrl":"https://doi.org/10.3153/fh22008","url":null,"abstract":"Milk fat has an important role in the formation of fla-vour, aroma, texture proper-ties and quality in milk and dairy products, and milk fat is encapsulated in the glob-ule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kid-ney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fer-mented creams, fat content, production method and used starter cultures vary by country. In this study, fer-mented cream produced in Turkey and in the world classification, production stages, the parameters af-fecting the sensory and tex-tural properties was investi-gated.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79474153","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, some quality elements of the Horoz Karası grape variety were investigated. For this purpose, cluster, berry, total soluble solids (TSS), titration acidity, pH level, berry color, total phenol, and antioxidant activity were determined in sample clusters of the Horoz Karası grape variety taken from the producer vineyards in Kahramanmaraş. In the Horoz Karası grape cultivar, total soluble solids (TSS) level was recorded between 16.6-25.35%, titratable acidity between 0.189-0.517, pH level 3.62 and 3.94. In Horoz Karası grape samples, L*, which expresses brightness, was determined between 25.64 and 29.97, a* value between 0.32-1.33, b* value between -0.91 and -0.23. Chroma value was recorded between 0.43-1.85 and CIRG (Color Index of Red Grapes) values were between 7.02 and 8.25. Hue angle was recorded between -40.88 - (-33.31) values in CIE (Commission Internationale de L'éclairage) color coordinate. According to the Hue angle values, the color of the berry of the Horoz Karası variety was recorded as purple.
{"title":"Determination of some quality parameters in Horoz Karası grape variety","authors":"Nazan Balbaba, Sefair Bağcı","doi":"10.3153/fh22027","DOIUrl":"https://doi.org/10.3153/fh22027","url":null,"abstract":"In this study, some quality elements of the Horoz Karası grape variety were investigated. For this purpose, cluster, berry, total soluble solids (TSS), titration acidity, pH level, berry color, total phenol, and antioxidant activity were determined in sample clusters of the Horoz Karası grape variety taken from the producer vineyards in Kahramanmaraş. In the Horoz Karası grape cultivar, total soluble solids (TSS) level was recorded between 16.6-25.35%, titratable acidity between 0.189-0.517, pH level 3.62 and 3.94. In Horoz Karası grape samples, L*, which expresses brightness, was determined between 25.64 and 29.97, a* value between 0.32-1.33, b* value between -0.91 and -0.23. Chroma value was recorded between 0.43-1.85 and CIRG (Color Index of Red Grapes) values were between 7.02 and 8.25. Hue angle was recorded between -40.88 - (-33.31) values in CIE (Commission Internationale de L'éclairage) color coordinate. According to the Hue angle values, the color of the berry of the Horoz Karası variety was recorded as purple.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"235 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75881940","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 aim of this study was to determine the short-term effects of animal and plant-based milk consumption on postprandial glycemia, toughness, food intake of healthy individuals. Cow milk and soymilk were used as the test drink and com-mercial fruit juice as the control group. In the study in which 19 healthy adult subjects participated, fast-ing blood glucose and post-prandial blood glucose ana-lysed, visual analog scale and appetite were ques-tioned. Then, 24-hour food comsumption records were taken and energy and mac-ronutrients were calculated and compared. While the highest energy intake was on the day that cow milk was consumed, no signifi-cant relationship was found between test groups in terms of energy and macronutrient intake (p>0.05). It was de-termined that the difference between fasting and post-prandial blood glucose was in the week in which the highest cow milk was con-sumed and this change was significant (p< 0.05). It was thought that the satiety ef-fect of cow milk may be higher than that of soy milk due to its animal protein and saturated fat content.
{"title":"Investigation of the effects of animal and plant based milk on satiety and postprandial glucose levels","authors":"Hilal Hızlı Güldemir, İlkim Güney, Duygu Göksu, Büşrahan Sancak, Havvagül Pekdemir","doi":"10.3153/fh22006","DOIUrl":"https://doi.org/10.3153/fh22006","url":null,"abstract":"The aim of this study was to determine the short-term effects of animal and plant-based milk consumption on postprandial glycemia, toughness, food intake of healthy individuals. Cow milk and soymilk were used as the test drink and com-mercial fruit juice as the control group. In the study in which 19 healthy adult subjects participated, fast-ing blood glucose and post-prandial blood glucose ana-lysed, visual analog scale and appetite were ques-tioned. Then, 24-hour food comsumption records were taken and energy and mac-ronutrients were calculated and compared. While the highest energy intake was on the day that cow milk was consumed, no signifi-cant relationship was found between test groups in terms of energy and macronutrient intake (p>0.05). It was de-termined that the difference between fasting and post-prandial blood glucose was in the week in which the highest cow milk was con-sumed and this change was significant (p< 0.05). It was thought that the satiety ef-fect of cow milk may be higher than that of soy milk due to its animal protein and saturated fat content.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"109 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89319595","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}
Zhang Li, Yong Yang, Yue Liu, Xiu-Hua Wu, Zhang Li
{"title":"A review on the recent advances in the effects of exogenous substances in food on gut microbiota","authors":"Zhang Li, Yong Yang, Yue Liu, Xiu-Hua Wu, Zhang Li","doi":"10.53388/fh20221101020","DOIUrl":"https://doi.org/10.53388/fh20221101020","url":null,"abstract":"","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81016166","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}
It was aimed to evaluate the effects of different ingredi-ents on total antioxidant sta-tus (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, co-conut-oil, animal and plant-based milk types were add-ed and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI val-ues, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, ad-dition of coconut-oil to cof-fee samples increased the TOS and OSI values of cof-fees. While the TOS and OSI of the sugar and su-cralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclu-sion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added in-gredients. The addition of soy milk or sucralose in-stead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reduc-ing the oxidative capacity.
{"title":"Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee","authors":"Yasemin Ertaş Öztürk, D. Ağagündüz","doi":"10.3153/fh22005","DOIUrl":"https://doi.org/10.3153/fh22005","url":null,"abstract":"It was aimed to evaluate the effects of different ingredi-ents on total antioxidant sta-tus (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, co-conut-oil, animal and plant-based milk types were add-ed and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI val-ues, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, ad-dition of coconut-oil to cof-fee samples increased the TOS and OSI values of cof-fees. While the TOS and OSI of the sugar and su-cralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclu-sion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added in-gredients. The addition of soy milk or sucralose in-stead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reduc-ing the oxidative capacity.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73129336","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}
To respond the growing demands for consuming natural foods, biochemical compounds originated from natural sources can be one of significant purposes for numerous researchers. In this review, we summarize the literatures regarding to the health effects of coffee consumption toward various human disease treatments, i.e., diabetes, cancer, liver diseases, and neurodegenerative diseases. The consumption of natural products is being common and considered significantly, for example, the potentially functional features of biochemical compounds contained in coffee have significantly contributed to clinical treatments of different human diseases. The experimental and epidemiologic evidences are indicated in this review to probably contribute to elucidate the protective effects of coffee consumption on several human diseases; besides, it is not still certain whether the consumption of coffee should be recommended to patients in some cases. Moreover, the chemical features and health benefits of coffee are introduced shortly, which can support readers understanding in detail to the benefits and the roles of coffee compounds.
{"title":"Coffee: Health effects and various disease treatments","authors":"Tin Sinh Vo, T. Vo, T. Vo","doi":"10.3153/fh22032","DOIUrl":"https://doi.org/10.3153/fh22032","url":null,"abstract":"To respond the growing demands for consuming natural foods, biochemical compounds originated from natural sources can be one of significant purposes for numerous researchers. In this review, we summarize the literatures regarding to the health effects of coffee consumption toward various human disease treatments, i.e., diabetes, cancer, liver diseases, and neurodegenerative diseases. The consumption of natural products is being common and considered significantly, for example, the potentially functional features of biochemical compounds contained in coffee have significantly contributed to clinical treatments of different human diseases. The experimental and epidemiologic evidences are indicated in this review to probably contribute to elucidate the protective effects of coffee consumption on several human diseases; besides, it is not still certain whether the consumption of coffee should be recommended to patients in some cases. Moreover, the chemical features and health benefits of coffee are introduced shortly, which can support readers understanding in detail to the benefits and the roles of coffee compounds.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75184177","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}
Betul Değer Kulaksiz, M. İmamoğlu, O. Değer, Kubra Akbulut Cakiroglu, S. Demir, M. Sönmez
Propolis is a natural resinous substance collected by bees from various types of trees and plants and has antibacterial, antiviral and antitumoral features depending on its antioxidant properties. Major aim is to investigate cytotoxic effect of Turkish propolis on human laryngeal epidermoid carcinoma (HEp-2) cells. HEp-2 cells/well were loaded on RTCA(real time cell analysis) system and the cell index was followed up during 48 hours. Water extract of Turkish propolis (WEP) of 250-10.000 μg/mL concentrations and ethanolic extracts of Turkish propolis (EEP) of 10-2.400 μg/mL concentrations were treated with HEp-2 cells and followed by RTCA system. The cell indexes and IC50 values were determined. HEp-2 cells were incubated with WEP and EEP. Proliferation was followed by flow cytometric DNA cycle analysis. WEP and EEP were found to be cytotoxic to HEp-2 cells. When WEP and EEP were incubated with HEp-2 cells during 72 hours, the highest antiproliferative effect was seen by interfering DNA cycles. Turkish propolis extracts were found to be cytotoxic and antiproliferative to HEp- 2 cells in the present study, therefore, it was concluded that it may fall within chemotherapy or target therapies for larynx cancers.
{"title":"Cytotoxic effects of water and ethanolic extracts of Turkish propolis on human laryngeal epidermoid carcinoma cell lines","authors":"Betul Değer Kulaksiz, M. İmamoğlu, O. Değer, Kubra Akbulut Cakiroglu, S. Demir, M. Sönmez","doi":"10.3153/fh22021","DOIUrl":"https://doi.org/10.3153/fh22021","url":null,"abstract":"Propolis is a natural resinous substance collected by bees from various types of trees and plants and has antibacterial, antiviral and antitumoral features depending on its antioxidant properties. Major aim is to investigate cytotoxic effect of Turkish propolis on human laryngeal epidermoid carcinoma (HEp-2) cells. HEp-2 cells/well were loaded on RTCA(real time cell analysis) system and the cell index was followed up during 48 hours. Water extract of Turkish propolis (WEP) of 250-10.000 μg/mL concentrations and ethanolic extracts of Turkish propolis (EEP) of 10-2.400 μg/mL concentrations were treated with HEp-2 cells and followed by RTCA system. The cell indexes and IC50 values were determined. HEp-2 cells were incubated with WEP and EEP. Proliferation was followed by flow cytometric DNA cycle analysis. WEP and EEP were found to be cytotoxic to HEp-2 cells. When WEP and EEP were incubated with HEp-2 cells during 72 hours, the highest antiproliferative effect was seen by interfering DNA cycles. Turkish propolis extracts were found to be cytotoxic and antiproliferative to HEp- 2 cells in the present study, therefore, it was concluded that it may fall within chemotherapy or target therapies for larynx cancers.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83962737","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 effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days. According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in instrumental a* values with the addition of herbs and the decrease in color scores in the sensory analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor evaluation than the control group. Considering TBARS values, significantly higher results were observed in all herb added groups during the ripening period. However, the addition of herbs caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to the nitrite added groups.
{"title":"The effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)","authors":"H. Uran, Berkay Kopuk, A. Özkan, Öykü Özyar","doi":"10.3153/fh22022","DOIUrl":"https://doi.org/10.3153/fh22022","url":null,"abstract":"The effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these herbs and ripened for 15 days. According to the results, the addition of herbs did not result in a significant difference in pH, water activity (aw), ash and dry matter values, and lightness (L*) of the products. The significant decrease in instrumental a* values with the addition of herbs and the decrease in color scores in the sensory analysis were similar, and all groups containing natural antioxidants (herbs) scored higher in odor evaluation than the control group. Considering TBARS values, significantly higher results were observed in all herb added groups during the ripening period. However, the addition of herbs caused a decrease in the hardness, adhesiveness, and cohesiveness values of Sucuks compared to the nitrite added groups.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80922690","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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