Journal of Food Science and Nutrition Research最新文献

英文中文

Skin Transparency Improvement Effects of Rice Vitamin E Crude Extract 稻米维生素E粗提物对皮肤透明度的改善作用

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000127

Yuho Yamauchi, Jing Zhou, Shiori Nakagawa, Y. Uchida, Toshio Nakamura, T. Tsuno

引用次数: 0

Prevalence and associated Risk Factors for Obesity among Adult Patients with Thyroid Nodules 成年甲状腺结节患者肥胖患病率及相关危险因素

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000135

Imad R Musa

Background: Obesity and thyroid nodules (TNs) are a growing medical health problem globally. Hence, the current study was performed to evaluate the prevalence and associated predictors for obesity among adult patients with TNs in the Royal Commission Hospital, Kingdom of Saudi Arabia (KSA).

背景:肥胖和甲状腺结节(TNs)是全球日益严重的医疗健康问题。因此，本研究旨在评估沙特阿拉伯王国(KSA)皇家委员会医院成年TNs患者的肥胖患病率和相关预测因素。

引用次数: 0

Evaluation of Online Training to Improve Animal Welfare of Cattle during Transport and Slaughter from the Perspective of Animal Welfare officers and official Veterinarians 从动物福利官员和官方兽医的角度对提高牛运输和屠宰过程中动物福利的在线培训进行评估

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000134

Svea Nicolaisen, C. Thöne-Reineke, M. Wiegard

Animal welfare during transport and slaughter is a major concern for the European livestock industry. Despite existing legislation and guidelines, it remains challenging to achieve optimal animal welfare standards during these processes. The aim of this study was to evaluate the implementation and effectiveness of two multilingual online animal welfare training modules designed for less educated slaughterhouse work hands and livestock transport drivers. The training modules focused separately on animal behavior and cattle handling, with an emphasis on visual teaching materials such as pictures and videos. An online survey was conducted, in which 25 official veterinarians and animal welfare officers participated, who evaluated the two training modules. The survey included questions on design, ease of use, comprehensibility, and learning content. Participants rated the modules positively, with the majority awarding very good or good ratings for the design, layout, content, structure, and usability of the videos and interactive elements. Results also indicated that the modules provided comprehensive information and were appropriate in terms of scope and completion time. Participants expressed satisfaction with the content and agreed to use the training program themselves for teaching purposes. Feedback from the open questions indicated the strengths and areas for improvement of the modules. This study contributes to the improvement of online training materials to promote animal welfare. By providing slaughterhouse and livestock transport employees with the necessary knowledge and skills, this training program has the potential to improve animal welfare practices, reduce stress levels for workers and animals, and improve the overall work environment. Further research and development of targeted online training modules should be encouraged to improve animal welfare standards during transport and slaughter.

动物在运输和屠宰过程中的福利是欧洲畜牧业关注的主要问题。尽管现有的立法和指导方针，在这些过程中达到最佳的动物福利标准仍然具有挑战性。本研究的目的是评估为受教育程度较低的屠宰场工作人员和牲畜运输司机设计的两个多语言在线动物福利培训模块的实施和有效性。培训模块分别侧重于动物行为和牛的处理，重点是视觉教学材料，如图片和视频。25名官方兽医和动物福利官员参与了一项在线调查，他们对这两个培训模块进行了评估。调查的问题包括设计、易用性、可理解性和学习内容。参与者对这些模块的评价是积极的，大多数人对设计、布局、内容、结构、视频和互动元素的可用性给予了非常好或很好的评价。结果还表明，这些模块提供了全面的信息，并且在范围和完成时间方面是适当的。参与者对培训内容表示满意，并同意将培训项目用于教学目的。公开问题的反馈表明了模块的优势和需要改进的地方。本研究有助于改善在线培训材料，以促进动物福利。通过向屠宰场和牲畜运输员工提供必要的知识和技能，该培训计划有可能改善动物福利实践，减轻工人和动物的压力水平，并改善整体工作环境。应鼓励进一步研究和开发有针对性的在线培训模块，以提高动物在运输和屠宰过程中的福利标准。

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引用次数: 0

Research on the development of Value-added Vinegar using Subcritical Treated Water 利用亚临界水开发增值食醋的研究

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000136

S. Hirayama, Daigo Murakami, Yuri Fukagusa, Yuriko Hoshino, Kazuharu Yamato, Munehiro Hoshino, Mitsuru Sasaki

Sake lees and rice bran, which are residues from food processing, were liquefied by subcritical water treatment to effectively produce new vinegar. Our previous studies reported that high concentrations of amino acids can be recovered from sake lees treated with subcritical water at 120°C for 240 min [1,2]. In this study, the conditions for subcritical water treatment of rice bran were examined

采用亚临界水处理技术，对食品加工过程中残留的清酒酒糟和米糠进行液化，有效地制备了新型食醋。我们之前的研究报道，用亚临界水在120°C下处理240分钟，可以从清酒糟中回收高浓度的氨基酸[1,2]。对米糠亚临界水处理条件进行了研究

引用次数: 0

Effects of Gender and Ethnicity on Fruits Consumption by Students in a Ghanaian Technical University Before and During COVID-19 性别和种族对加纳一所技术大学学生在COVID-19之前和期间水果消费的影响

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000123

L. Effah-Manu, Genevieve Fremah Opoku, Desmond Ntim, E. Asamoah

引用次数: 0

Α Randomized, Placebo-Controlled Trial to assess the Efficacy and Safety of a Novel Nutraceutical Combination of Monacolin K and Bergamot extract in subjects with Mild to Moderate Hypercholesterolemia Α随机、安慰剂对照试验，评估莫纳可林K和佛手柑提取物的新型营养品组合对轻度至中度高胆固醇血症患者的疗效和安全性

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000132

N. Angelopoulos

Background: Lipid-lowering therapy is the primary treatment for hypercholesterolemia, with statins as the first-line therapy. Nutraceuticals like bergamot, RYR, and berberine have been shown to be effective in reducing Low-density Lipoprotein (LDL-C) and total cholesterol (TC) levels. This study assessed the safety and efficacy of a novel nutraceutical supplement for mild to moderate hypercholesterolemia and low cardiovascular risk. Materials and methods: A prospective, multicentric, open-label, randomized controlled trial was conducted at four outpatient endocrine clinical centers in Greece. Patients were over 40 years old, had mild hypercholesterolemia, and did not require statin treatment according to guidelines. 66 subjects with mild hypercholesterolemia and a 10-year atherosclerotic cardiovascular disease risk (ASCVD Risk) <7.5% were included in the study. Mediterranean diet and the nutraceutical compound were prescribed to 34 patients at random for eight weeks, while 30 patients comprised the diet-only control group. Results: No significant changes were observed in Body mass index, TC, and High-density Lipoprotein concentrations between the two groups. A significant median reduction of 13.25% in LDL-C levels was achieved in the treated group and no adverse effects were reported. Conclusion: These results suggest that the investigated nutraceutical compound could serve as a potential alternative treatment, particularly for certain patient populations, such as those who are intolerant to statins or who refuse lipid-lowering drug therapy.

背景:降脂治疗是高胆固醇血症的主要治疗方法，他汀类药物是一线治疗。佛手柑、RYR和小檗碱等营养保健品已被证明对降低低密度脂蛋白(LDL-C)和总胆固醇(TC)水平有效。本研究评估了一种新型营养补充剂对轻度至中度高胆固醇血症和低心血管风险的安全性和有效性。材料和方法:在希腊的四个门诊内分泌临床中心进行了一项前瞻性、多中心、开放标签、随机对照试验。患者年龄超过40岁，患有轻度高胆固醇血症，根据指南不需要他汀类药物治疗。66名轻度高胆固醇血症和10年动脉粥样硬化性心血管疾病风险(ASCVD风险)<7.5%的受试者被纳入研究。在8周的时间里，随机给34名患者开了地中海饮食和营养化合物的处方，而30名患者组成了只吃饮食的对照组。结果:两组患者体质量指数、TC、高密度脂蛋白浓度无明显变化。治疗组LDL-C水平中位数显著降低13.25%，无不良反应报告。结论:这些结果表明，所研究的营养品化合物可以作为一种潜在的替代治疗方法，特别是对于某些患者群体，例如那些对他汀类药物不耐受或拒绝降脂药物治疗的患者。

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引用次数: 0

Influence of Cookery Method on Frozen Ground Beef Patties 烹调方法对冷冻碎牛肉饼的影响

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000142

Savannah L Douglas, Gabriela M Bernardez-Morales, Brooks W Nichols, Aeriel D Belk, Jase J Ball, Jason T Sawyer

Ground beef patties commonly known as hamburgers are a popular food item throughout the United States among meat consumers. Technologies for measuring changes in cooked and fresh characteristics of ground beef patties have improved, and the need for evaluating cooked meat patty characteristics are necessary. In the current study, ground beef patties were cooked from frozen using a griddle (GRID), convection oven (OVEN), or clam shell (GARL) to 71.1 °C. Cooked patties were evaluated for cook loss, cooking time, and objective tenderness (Allo-Kramer Shear Force). Patties cooked using the direct heat method GRID had the longest cooking time (p < 0.0001) compared to OVEN (p < 0.0001) and GARL (p < 0.0001) to reach 71.1 °C and the greatest percentage of cook loss versus OVEN (p < 0.0001) and GARL (p = 0.0223). In addition, patties cooked using the GRID required more Allo-Kramer shear force (p < 0.0001) and thus less objective tenderness compared to either OVEN (p < 0.0001) or GARL (p = 0.0988). Current results suggest that if frozen patties are cooked using various cookery methods, then the cooked characteristics are altered.

碎牛肉饼通常被称为汉堡，是一种受美国肉类消费者欢迎的食品。测量碎牛肉饼煮熟和新鲜特性变化的技术已经得到了改进，因此有必要对熟肉肉饼的特性进行评估。在目前的研究中，碎牛肉饼是用煎锅(GRID)、对流烤箱(oven)或蛤壳(GARL)从冷冻中煮到71.1°C。评估熟肉饼的煮损、煮时间和客观嫩度(Allo-Kramer剪切力)。与烤箱(p < 0.0001)和GARL (p < 0.0001)相比，直接加热法GRID烹饪的肉饼的烹饪时间最长(p < 0.0001)，达到71.1°C，与烤箱(p < 0.0001)和GARL (p = 0.0223)相比，烹饪损失百分比最大(p < 0.0001)。此外，与烤箱(p < 0.0001)或GARL (p = 0.0988)相比，使用GRID烹饪的肉饼需要更多的Allo-Kramer剪切力(p < 0.0001)，因此客观嫩度更低。目前的研究结果表明，如果用不同的烹饪方法烹饪冷冻肉饼，那么煮熟的特性就会改变。

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引用次数: 0

High Carbohydrate vs High Fat Diets: Which is Preferable for Long-term Use? 高碳水化合物饮食与高脂肪饮食：哪一种更适合长期使用？

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 Epub Date: 2023-04-20 DOI: 10.26502/jfsnr.2642-110000126

Alan M Preston, Cindy A Rodriguez, Marianna M Preston

Background: Commercial manufacturers have formulated diets to promote not only weight reduction but also to reduce risks of chronic diseases.

Objective: To determine if these formulations satisfy requirements for essential nutrients and their suitability for long term use.

Methods: We have selected two established commercial diets, one high carbohydrate, low fat (diet 1) and the other, low carbohydrate, high fat (diet 2) and determined "representative meals" through use of recipes suggested in the manufacturer's manuals. Nutrition Data System for Research (NDSR) software has been used to perform the most extensive nutrient analysis to date of these diets.

Results: Tables report macronutrients (energy), vitamins, minerals, essential amino acids, essential fatty acids and nutrient-related components for a total of 62 entries. Diet 1 satisfied requirements for 50 of these (81%) with only vitamin B12, vitamin D, and essential fatty acids not reaching recommended levels, while fiber and glycemic load exceeded suggested values. Diet 2 satisfied requirements for forty- six of the components (71%) but had excess percentage of fat, especially saturated fat, sodium and cholesterol as well as decreased percentage of carbohydrate resulting in suboptimal intake of B-complex vitamins (B1, niacin and total folate) as well as fiber.

Conclusions: Neither diet satisfied adequacies for all reported nutrients. However, based on nutrient content alone diet 1, if supplemented, could be sustained over the long term whereas diet 2, even if supplemented, should not be encouraged for long term adaptation.

背景：商业制造商配制的饮食不仅能减轻体重，还能降低慢性疾病的风险：目的：确定这些配方是否满足对必需营养素的要求以及是否适合长期使用：我们选择了两种成熟的商业饮食，一种是高碳水化合物、低脂肪饮食（饮食 1），另一种是低碳水化合物、高脂肪饮食（饮食 2），并通过使用制造商手册中建议的食谱来确定 "代表性膳食"。研究营养数据系统（NDSR）软件用于对这些饮食进行迄今为止最广泛的营养分析：表格报告了常量营养素（能量）、维生素、矿物质、必需氨基酸、必需脂肪酸和营养相关成分，共计 62 项。饮食 1 满足了其中 50 项（81%）的要求，只有维生素 B12、维生素 D 和必需脂肪酸未达到建议水平，而纤维和血糖负荷超过了建议值。饮食 2 满足了 46 种成分（71%）的要求，但脂肪比例过高，尤其是饱和脂肪、钠和胆固醇，碳水化合物比例降低，导致复合维生素 B1、烟酸和总叶酸以及纤维的摄入量低于最佳水平：结论：两种饮食都不能满足所有营养素的需要。然而，仅从营养成分来看，如果补充营养，饮食 1 可以长期维持，而饮食 2 即使补充营养，也不应鼓励长期适应。

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引用次数: 0

Skin Improvement Effects of Phytosterol Ester Derived from Rice Bran 米糠植物甾醇酯对皮肤的改善作用

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000125

Mizuka Kobayashi, Shiori Nakagawa, Toshio Nakamura, T. Tsuno

Rice bran contains an abundance of phytosterols. We have prepared phytosterol ester extract (PEE), which consists of a phytosterol ester and fatty acids made from the by-product of extracting oil from rice bran. PEE has been registered as a cosmetic ingredient in rice bran-derived products, and its physical functions, such as its high water retention and emollient effects, are evident, although its biological functions remain poorly understood. In this study, we clarified the biological effectiveness of PEE. Treatment of 0.01% PEE to normal human fibroblasts cell (Hs68) resulted in increased amounts of hyaluronic acid and type III collagen. On the other hand, in the face application test with human volunteers, a significantly reduced amount of trans-epidermal water loss (TEWL) was found in the 8th and 12th weeks. By image analysis, improvements in facial redness and pore troubles were also observed using a visual analog scale (VAS) questionnaire. It is suggested that PEE improves barrier function and maintains the repair of the dermis structure.

米糠含有丰富的植物甾醇。以米糠提油副产物植物甾醇酯和脂肪酸为原料制备了植物甾醇酯提取物(PEE)。PEE已被注册为米糠衍生产品的化妆品成分，其物理功能，如高保水和润肤作用，是显而易见的，尽管其生物功能仍然知之甚少。在本研究中，我们阐明了PEE的生物学有效性。0.01% PEE对正常人成纤维细胞(Hs68)的处理导致透明质酸和III型胶原蛋白的数量增加。另一方面，在人类志愿者的面部涂抹试验中，在第8周和第12周，发现表皮外失水(TEWL)量显著减少。通过图像分析，使用视觉模拟量表(VAS)问卷也观察到面部红肿和毛孔问题的改善。提示PEE可改善真皮屏障功能，维持真皮结构的修复。

引用次数: 3

Selection, use and the influence of starter cultures in the nutrition and processing improvement of ogi 发酵剂的选择、使用及其对ogi营养和加工改善的影响

Journal of Food Science and Nutrition Research

Pub Date : 2023-01-01 DOI: 10.26502/jfsnr.2642-110000131

Olakunle David Teniola, Wilhelm H Holzapfel, Sunday Ayodele Odunfa

引用次数: 1

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全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

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