Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000041
Sandrine E. Kouton, S. Vodouhè, W. Hounkpatin, M. Soumanou
The aim of work is to evaluate the nutritional characteristics of developed therapeutic foods based on Groundnut-maize and Pistache-maize. Indeed, nutritional characteristics of formulated therapeutic foods were determined and compared at that of plumpynut a usual therapeutic food. Protein content of two therapeutic foods T1 Groundnut-maize cookie, T2 Pistache-maize cookie and plumpynut are respectively 16.18%, 16.12% and 16.35%. Energy value are respectively 556.05, 584.33 and 555.70 Kcal. Iron content was respectively 12.05, 11.58 and 16.25 mg. T2 cookie presents a higher energy value and could be used in recuperation of infants, who suffer of several wasting with bilateral oedema. T1 cookie presents a higher (38.30 mg/100g) calcium content and could be used in optimal growth of undernourished infants. The nutritional characteristics of therapeutic foods were same and their mineral content was around of that of plumpynut a usual therapeutic food. In regarding, their nutritional potential, a formulated therapeutic cookies could be used for cover the shortage in repartition of plumpynut and recuperation of undernourished infants.
{"title":"Formulated Therapeutic Food Fortified of Vegetable for Nutritional Recuperation of Undernourished Infants in Benin","authors":"Sandrine E. Kouton, S. Vodouhè, W. Hounkpatin, M. Soumanou","doi":"10.26502/jfsnr.2642-11000041","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000041","url":null,"abstract":"The aim of work is to evaluate the nutritional characteristics of developed therapeutic foods based on Groundnut-maize and Pistache-maize. Indeed, nutritional characteristics of formulated therapeutic foods were determined and compared at that of plumpynut a usual therapeutic food. Protein content of two therapeutic foods T1 Groundnut-maize cookie, T2 Pistache-maize cookie and plumpynut are respectively 16.18%, 16.12% and 16.35%. Energy value are respectively 556.05, 584.33 and 555.70 Kcal. Iron content was respectively 12.05, 11.58 and 16.25 mg. T2 cookie presents a higher energy value and could be used in recuperation of infants, who suffer of several wasting with bilateral oedema. T1 cookie presents a higher (38.30 mg/100g) calcium content and could be used in optimal growth of undernourished infants. The nutritional characteristics of therapeutic foods were same and their mineral content was around of that of plumpynut a usual therapeutic food. In regarding, their nutritional potential, a formulated therapeutic cookies could be used for cover the shortage in repartition of plumpynut and recuperation of undernourished infants.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81770543","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}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000010
Agblemanyo E Felix, Abrokwah K Francis
{"title":"Effect of Traditional Fermentation Process on the Nutrient and Anti-nutrient Content of Maize and African Locust Beans","authors":"Agblemanyo E Felix, Abrokwah K Francis","doi":"10.26502/jfsnr.2642-11000010","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000010","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"114 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77791265","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}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000016
Tejaswi Boyapati
Introduction: Nowadays, colonoscopy has become a very common procedure used to evaluate different colonic pathologies. Complications following this procedure are usually rare, with perforation being the most dreaded and severe one. An infrequent, yet potentially life-threatening complication of colonic perforation is abdominal compartment syndrome (ACS), due to continuous elevation of intra-abdominal pressure as a result of iatrogenic perforation. Case Presentation: Herein, we report a case of a 73-year-old female patient, who presented to our Emergency Medicine department with abdominal pain and distension, hypotension and respiratory distress following diagnostic colonoscopy. An upright Chest x-ray revealed free air under the diaphragm, and the patient admitted with a diagnosis of abdominal compartment syndrome due to colonic perforation following diagnostic colonoscopy. On exploration of the abdomen, a 2 cm tear of the antero-medial wall of the cecum was demonstrated and an abbreviated laparotomy with right hemicolectomy and temporary closure of the abdomen was performed. Several hours following surgery, the patient developed multi-organ failure and died. Conclusion: Abdominal compartment syndrome due to perforation after colonoscopy is an extremely rare condition, and a high index of suspicion is warranted for prompt early diagnosis and treatment.
{"title":"Preparation and Sensory Evaluation of Quinoa based RTS Dairy Beverage","authors":"Tejaswi Boyapati","doi":"10.26502/jfsnr.2642-11000016","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000016","url":null,"abstract":"Introduction: Nowadays, colonoscopy has become a very common procedure used to evaluate different colonic pathologies. Complications following this procedure are usually rare, with perforation being the most dreaded and severe one. An infrequent, yet potentially life-threatening complication of colonic perforation is abdominal compartment syndrome (ACS), due to continuous elevation of intra-abdominal pressure as a result of iatrogenic perforation. Case Presentation: Herein, we report a case of a 73-year-old female patient, who presented to our Emergency Medicine department with abdominal pain and distension, hypotension and respiratory distress following diagnostic colonoscopy. An upright Chest x-ray revealed free air under the diaphragm, and the patient admitted with a diagnosis of abdominal compartment syndrome due to colonic perforation following diagnostic colonoscopy. On exploration of the abdomen, a 2 cm tear of the antero-medial wall of the cecum was demonstrated and an abbreviated laparotomy with right hemicolectomy and temporary closure of the abdomen was performed. Several hours following surgery, the patient developed multi-organ failure and died. Conclusion: Abdominal compartment syndrome due to perforation after colonoscopy is an extremely rare condition, and a high index of suspicion is warranted for prompt early diagnosis and treatment.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"49 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79457695","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}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000028
Rahman Ma, Hossain Mi, Shikha Fh
Processing and preservation result in nutritional quality changes in fishery products. This study designed to observe quality changes in fish pickle from Thai Pangus (Pangasianodon hypophthalmus) at refrigeration (5°C to 8°C) and freezing (-20°C to -18°C) temperature in kitchen refrigerator. In fish pickle, moisture content (%) decreased from 58.20 ± 0.194 to 48.53 ± 0.345 and 58.67 ± 0.180 to 43.90 ± 0.245 at refrigeration and freezing storage, respectively after twelve months of storage. Likewise, protein content (%) decreased from 22.35 ± 0.385 to 18.85 ± 0.097 and 22.70 ± 0.141 to 14.69 ± 0.137, respectively throughout the storage period. Lipid content (%) increased up to five months of storage and then decreased gradually at refrigeration temperature, whereas at frozen temperature it increased gradually at the whole storage period. Ash content (%) increased from 4.08 ± 0.043 to 7.38 ± 0.081 and 4.83 ± 0.130 to 9.18 ± 0.085, respectively in refrigeration and freezer compartment. pH value decreased from 6.83 ± 0.040 to 4.29 ± 0.045 and from 6.79 ± 0.036 to 4.11 ± 0.045, respectively at refrigeration and frozen storage condition. Aerobic plate count (APC) reached to 6.5 × 106 CFU g-1 from 4.4 × 104 CFU g-1 at refrigeration temperature, but at freezing temperature it decreases to 6.8 × 102 CFU g-1 from 3.3 × 104 CFU g-1. This study has immense importance to satisfy consumer’s query relating to nutritional composition and longevity of fish pickle in domestic refrigerator.
{"title":"Changes in the Nutritional Composition of Fish Pickle Prepared from Thai Pangus (Pangasianodon hypophthalmus) during Longer Storage at Low Temperature","authors":"Rahman Ma, Hossain Mi, Shikha Fh","doi":"10.26502/jfsnr.2642-11000028","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000028","url":null,"abstract":"Processing and preservation result in nutritional quality changes in fishery products. This study designed to observe quality changes in fish pickle from Thai Pangus (Pangasianodon hypophthalmus) at refrigeration (5°C to 8°C) and freezing (-20°C to -18°C) temperature in kitchen refrigerator. In fish pickle, moisture content (%) decreased from 58.20 ± 0.194 to 48.53 ± 0.345 and 58.67 ± 0.180 to 43.90 ± 0.245 at refrigeration and freezing storage, respectively after twelve months of storage. Likewise, protein content (%) decreased from 22.35 ± 0.385 to 18.85 ± 0.097 and 22.70 ± 0.141 to 14.69 ± 0.137, respectively throughout the storage period. Lipid content (%) increased up to five months of storage and then decreased gradually at refrigeration temperature, whereas at frozen temperature it increased gradually at the whole storage period. Ash content (%) increased from 4.08 ± 0.043 to 7.38 ± 0.081 and 4.83 ± 0.130 to 9.18 ± 0.085, respectively in refrigeration and freezer compartment. pH value decreased from 6.83 ± 0.040 to 4.29 ± 0.045 and from 6.79 ± 0.036 to 4.11 ± 0.045, respectively at refrigeration and frozen storage condition. Aerobic plate count (APC) reached to 6.5 × 106 CFU g-1 from 4.4 × 104 CFU g-1 at refrigeration temperature, but at freezing temperature it decreases to 6.8 × 102 CFU g-1 from 3.3 × 104 CFU g-1. This study has immense importance to satisfy consumer’s query relating to nutritional composition and longevity of fish pickle in domestic refrigerator.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"184 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80547006","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}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-1100004
N. Komatsuzaki, Mina Izawa, Madoka Suzumori, S. Fujihara, J. Shima
We examined the various effects of lactic acid bacteria (LAB) and yeast on sourdough bread and aimed at the development of a new sourdough bread using wild yeast isolated from fruit and LAB isolated from a traditional Japanese fermented fish (funa-sushi). We made sourdough by using Lactobacillus paracasei NFRI 7415 and baker’s yeast isolated from fruit. Fermentation tests of four types of sourdough were carried out for 4 days: LAB+yeast (28°C), LAB (28°C), LAB and yeast (8°C) and LAB (8°C). The CO2 production and the organic acid and free amino acid contents of the sourdough from LAB and yeast fermented at 28°C were higher than those of the other sourdough. These results indicate that for the new sourdough, the most suitable fermentation period is 3 days and the most suitable temperature is 28°C. Our findings demonstrate that it is possible to develop new sourdough bread using sourdough by the co-fermentation of LAB and wild yeast.
{"title":"Characteristics of New Sourdough using Lactic Acid Bacteria and Wild Yeast","authors":"N. Komatsuzaki, Mina Izawa, Madoka Suzumori, S. Fujihara, J. Shima","doi":"10.26502/jfsnr.2642-1100004","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-1100004","url":null,"abstract":"We examined the various effects of lactic acid bacteria (LAB) and yeast on sourdough bread and aimed at the development of a new sourdough bread using wild yeast isolated from fruit and LAB isolated from a traditional Japanese fermented fish (funa-sushi). We made sourdough by using Lactobacillus paracasei NFRI 7415 and baker’s yeast isolated from fruit. Fermentation tests of four types of sourdough were carried out for 4 days: LAB+yeast (28°C), LAB (28°C), LAB and yeast (8°C) and LAB (8°C). The CO2 production and the organic acid and free amino acid contents of the sourdough from LAB and yeast fermented at 28°C were higher than those of the other sourdough. These results indicate that for the new sourdough, the most suitable fermentation period is 3 days and the most suitable temperature is 28°C. Our findings demonstrate that it is possible to develop new sourdough bread using sourdough by the co-fermentation of LAB and wild yeast.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90141666","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}
Pub Date : 2019-01-01DOI: 10.26502/JFSNR.2642-11000013
A. Marc, Tetchi Fabrice Achille, Adjouman Yao Desire, A. Georges
The aim of this work is to study the stability under predefined conditions of cashew nut juice and its sensory evaluations. Cashew apple juices have a pleasant taste and are generally marketed as frozen pulp, juice and nectar. This study examined the stability of the different samples of pasteurized cashew apple juice at 75°C/5 min and 90°C/30s and stored at different temperatures. Parameters such as pH, acidity, Refractometric Dry Extract (ESR), total sugar content, reducing sugars, vitamin C and microbiological analysis were determined on the juices. Pasteurization scales and storage time have shown a significant influence on the evolution of these parameters. Thus, the evolution of pH, acidity and ESR is due to the degradation of total sugars, reducing sugars and vitamin C used as substrates in the various reactions. Of these substrates studied, vitamin C is the compound that degrades most rapidly. Microbiological analysis also revealed the absence of total and fecal coliforms. The sensory evaluation showed that physicochemical and to a lesser extent microbiological variations in the environment did not influence the assessment of the juice samples. In short, the pasteurization rate of 75°C/5 min and the storage time for 5 days can be retained for a better preservation of the physicochemical characteristics. Thermal treatment, notwithstanding the degradation caused by vitamin C, appears to be an effective way of preserving cashew apple juice.
{"title":"Stabilization and Sensory Evaluation of Cashew Apple Juice (Anacardium occidentale L.) from the Northeast Region in Côte d'Ivoire","authors":"A. Marc, Tetchi Fabrice Achille, Adjouman Yao Desire, A. Georges","doi":"10.26502/JFSNR.2642-11000013","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-11000013","url":null,"abstract":"The aim of this work is to study the stability under predefined conditions of cashew nut juice and its sensory evaluations. Cashew apple juices have a pleasant taste and are generally marketed as frozen pulp, juice and nectar. This study examined the stability of the different samples of pasteurized cashew apple juice at 75°C/5 min and 90°C/30s and stored at different temperatures. Parameters such as pH, acidity, Refractometric Dry Extract (ESR), total sugar content, reducing sugars, vitamin C and microbiological analysis were determined on the juices. Pasteurization scales and storage time have shown a significant influence on the evolution of these parameters. Thus, the evolution of pH, acidity and ESR is due to the degradation of total sugars, reducing sugars and vitamin C used as substrates in the various reactions. Of these substrates studied, vitamin C is the compound that degrades most rapidly. Microbiological analysis also revealed the absence of total and fecal coliforms. The sensory evaluation showed that physicochemical and to a lesser extent microbiological variations in the environment did not influence the assessment of the juice samples. In short, the pasteurization rate of 75°C/5 min and the storage time for 5 days can be retained for a better preservation of the physicochemical characteristics. Thermal treatment, notwithstanding the degradation caused by vitamin C, appears to be an effective way of preserving cashew apple juice.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73494164","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}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000027
S. Sahin
There is a lipid oxidation problem in edible oils and fats due to the fact that they are continuously exposed to various storage conditions or overheating. Therefore, investigation of the stabilization of edible oil products is an area worth researching due to consumer-related health concerns. Consequently, thermal oxidative deterioration might be prevented if the stability of the product is comprehended fairly. Thus, food formulations can be regulated depending on the findings of the stability measurements. In this review article, the mechanism and structure of lipid oxidation process have been explained. Furthermore, the significance of prediction of shelf-life has been mentioned as well as kinetic and thermodynamic comprehension in oxidation process. Additionally, all the mentioned stability measuring methods have been discussed, respectively.
{"title":"Evaluation of Stability against Oxidation in Edible Fats and Oils","authors":"S. Sahin","doi":"10.26502/jfsnr.2642-11000027","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000027","url":null,"abstract":"There is a lipid oxidation problem in edible oils and fats due to the fact that they are continuously exposed to various storage conditions or overheating. Therefore, investigation of the stabilization of edible oil products is an area worth researching due to consumer-related health concerns. Consequently, thermal oxidative deterioration might be prevented if the stability of the product is comprehended fairly. Thus, food formulations can be regulated depending on the findings of the stability measurements. In this review article, the mechanism and structure of lipid oxidation process have been explained. Furthermore, the significance of prediction of shelf-life has been mentioned as well as kinetic and thermodynamic comprehension in oxidation process. Additionally, all the mentioned stability measuring methods have been discussed, respectively.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72815988","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}
Pub Date : 2019-01-01DOI: 10.26502/JFSNR.2642-11000018
Davis Chaula, C. Jacobsen, H. Laswai, B. Chove, A. Dalsgaard, R. Mdegela, Grethe Hyldig
Omega-3 fatty acids are a family of polyunsaturated fatty acids (PUFAs) with beneficial health effects to humans if consumed in required amounts. Fatty fish species are known to be rich in marine-based omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, C22:6n-3) and docosapentaenoic acid (DPA, C22:5n-3). Sardines (Rastrineobola argentea) from Lake Victoria are a good source of health promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Due to their chemical instability omega-3 fatty acids in sun dried sardines are prone to lipid oxidation during processing and subsequent storage. This study investigated the use of clove (Syzygium aromaticum) water extracts as natural antioxidants to protect omega-3 fatty acids against oxidative damage during storage of sun dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and iron (Fe2+) chelating ability. Clove extracts resulted into significantly higher retention of total PUFAs, DHA, EPA and DPA at the end of 30 days storage period and lower concentrations of secondary lipid oxidation products. This is an evidence of their enhanced oxidative stability in the real food system due to presence of natural clove antioxidants.
{"title":"Protection against Oxidation of Omega-3 Fatty Acids with Natural Antioxidants in Clove (Szygium aromaticum) Water Extracts during Storage of Sun dried Sardines (Ratrineobola argentea)","authors":"Davis Chaula, C. Jacobsen, H. Laswai, B. Chove, A. Dalsgaard, R. Mdegela, Grethe Hyldig","doi":"10.26502/JFSNR.2642-11000018","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-11000018","url":null,"abstract":"Omega-3 fatty acids are a family of polyunsaturated fatty acids (PUFAs) with beneficial health effects to humans if consumed in required amounts. Fatty fish species are known to be rich in marine-based omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, C22:6n-3) and docosapentaenoic acid (DPA, C22:5n-3). Sardines (Rastrineobola argentea) from Lake Victoria are a good source of health promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Due to their chemical instability omega-3 fatty acids in sun dried sardines are prone to lipid oxidation during processing and subsequent storage. This study investigated the use of clove (Syzygium aromaticum) water extracts as natural antioxidants to protect omega-3 fatty acids against oxidative damage during storage of sun dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and iron (Fe2+) chelating ability. Clove extracts resulted into significantly higher retention of total PUFAs, DHA, EPA and DPA at the end of 30 days storage period and lower concentrations of secondary lipid oxidation products. This is an evidence of their enhanced oxidative stability in the real food system due to presence of natural clove antioxidants.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"1997 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82511520","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}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000034
Tiziana Maria Sirangelo
{"title":"Sensory Descriptive Evaluation of Food Products: A Review","authors":"Tiziana Maria Sirangelo","doi":"10.26502/jfsnr.2642-11000034","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000034","url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85147119","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}
Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000025
D. Mara, Tessler Madison, DeCarolis Emidio, Rampakakis Emmanouil
Previous studies have suggested synergistic effects between manuka honey and different antibiotics against Staphylococcus aureus. In the present study we have tested in vitro the antibacterial efficacy against Escherichia coli of manuka honey with or without ampicillin and penicillin using the disc diffusion method. Similar synergistic effects of manuka honey with ampicillin and penicillin were observed, particularly in early phases of treatment. Overall, these results support the potential use of natural antimicrobials such as manuka honey either alone or in combination with synthetic agents to lower their therapeutic dose and prevent antibiotic resistance.
{"title":"Synergism between manuka honey and penicillin antibiotics against Escherichia coli","authors":"D. Mara, Tessler Madison, DeCarolis Emidio, Rampakakis Emmanouil","doi":"10.26502/jfsnr.2642-11000025","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000025","url":null,"abstract":"Previous studies have suggested synergistic effects between manuka honey and different antibiotics against Staphylococcus aureus. In the present study we have tested in vitro the antibacterial efficacy against Escherichia coli of manuka honey with or without ampicillin and penicillin using the disc diffusion method. Similar synergistic effects of manuka honey with ampicillin and penicillin were observed, particularly in early phases of treatment. Overall, these results support the potential use of natural antimicrobials such as manuka honey either alone or in combination with synthetic agents to lower their therapeutic dose and prevent antibiotic resistance.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"1036 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77205825","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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