Nowadays, due to the pandemic, preventive medicine also plays a prominent role in medical science. In addition to physical activity or techniques used in alternative medicine (acupuncture, forms of massage, yogic exercise etc.), the science of meditation has become the part of preventive medicine thanks to quantum physics, epigenetics, metaphysics, neuroplasticity, and psychoneuroimmunology. Firstly, we examined the role of nutrition science in preventive medicine in the manuscript. Therefore, we present foods that reinforce the street food philosophy while being healthy and promoting health improvement. Furthermore, these foods can be used as part of various diets. The manuscript contributes to the health promoting effect of nutrition science and gastronomy and its role in preventive medicine.
{"title":"The Role of Nutrition in Preventive Medicine: The Place of Street Food in International Gastronomy and Health Development","authors":"M. Pal","doi":"10.31579/2637-8914/053","DOIUrl":"https://doi.org/10.31579/2637-8914/053","url":null,"abstract":"Nowadays, due to the pandemic, preventive medicine also plays a prominent role in medical science. In addition to physical activity or techniques used in alternative medicine (acupuncture, forms of massage, yogic exercise etc.), the science of meditation has become the part of preventive medicine thanks to quantum physics, epigenetics, metaphysics, neuroplasticity, and psychoneuroimmunology. Firstly, we examined the role of nutrition science in preventive medicine in the manuscript. Therefore, we present foods that reinforce the street food philosophy while being healthy and promoting health improvement. Furthermore, these foods can be used as part of various diets. The manuscript contributes to the health promoting effect of nutrition science and gastronomy and its role in preventive medicine.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75075092","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}
Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of the in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional pieces of bread. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol, and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour, and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve the overall appearance, quality, sensory properties, and shelf-life of gluten-free bread. To improve the quality of life of these patients from a dietary standpoint, food-processing researchers have been seeking to develop high-quality gluten-free bread. As the quality of wheat pieces of bread depends largely on the viscoelastic properties of gluten, various ingredients have been employed to simulate its effects, such as hydrocolloids, transglutaminase, and proteases.
{"title":"Review On: Progress In Wheat Bread Improvement: Emphasis on Ingredient Functionality","authors":"G. Abebaw","doi":"10.31579/2637-8914/048","DOIUrl":"https://doi.org/10.31579/2637-8914/048","url":null,"abstract":"Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of the in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional pieces of bread. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol, and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour, and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve the overall appearance, quality, sensory properties, and shelf-life of gluten-free bread. To improve the quality of life of these patients from a dietary standpoint, food-processing researchers have been seeking to develop high-quality gluten-free bread. As the quality of wheat pieces of bread depends largely on the viscoelastic properties of gluten, various ingredients have been employed to simulate its effects, such as hydrocolloids, transglutaminase, and proteases.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81271920","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}
Objective: To critically evaluate the Quality Management System (QMS) for Clinical Nutrition (CN) in Jiangsu. Monitor its performance in quality assessment as well as human resource management from nutrition aspect. Investigate the appliance and development of Artificial Intelligence (AI) in medical quality control. Subjects: The study source of this research was all the staffs of 70 Clinical Nutrition Department (CND) of the tertiary hospitals in Jiangsu Province, China. These departments are all members of the Quality Management System of Clinical Nutrition in Jiangsu (QMSNJ). Methods: An online survey was conducted on all 341 employees within all these CNDs based on the staff information from the surveyed medical institutions. The questionnaire contains 5 aspects, while data analysis and AI evaluation were focused on human resource information. Results: 330 questionnaires were collected with the respondent rate of 96.77%. The QMS for CN has been build up for CNDs in Jiangsu, which achieved its target in human resource improvements, especially among dietitians. The increasing number of participated departments (42.8%) and the significant growth of dietitians (p=0.02, t=-0.42) are all expressions of the advancements of QMSNJ. Conclusion: As the first innovation of an online platform for QM in Jiangsu, JPCNMP has been successfully implemented among QMS from this research. This multidimensional electronic system can help QMSNJ and CND achieve quality assessment from various aspects, so as to realize the continuous improvement of clinical nutrition. The instrument of online platform, as well as AI technology for quality assessment is worth to be recommended and promoted in the future. Strengths This is the first evaluation of the online QM platform after its implementation in daily disciplinary management among the QMS in china. This research has been designed to investigate the status of CND multidimensionally. This analysis is emphasizing on the human resource approvement after the designation and application of QMS. A clearer forecast of AI in medical quality assessment and disciplinary construction was achieved, while some modifications are recommended in human resource management to improve its efficiency and accuracy.
{"title":"Quality Management System for Clinical Nutrition: On the processing of the Artificial Intelligence into Quality Assessment","authors":"C. Pan","doi":"10.31579/2637-8914/038","DOIUrl":"https://doi.org/10.31579/2637-8914/038","url":null,"abstract":"Objective: To critically evaluate the Quality Management System (QMS) for Clinical Nutrition (CN) in Jiangsu. Monitor its performance in quality assessment as well as human resource management from nutrition aspect. Investigate the appliance and development of Artificial Intelligence (AI) in medical quality control. Subjects: The study source of this research was all the staffs of 70 Clinical Nutrition Department (CND) of the tertiary hospitals in Jiangsu Province, China. These departments are all members of the Quality Management System of Clinical Nutrition in Jiangsu (QMSNJ). Methods: An online survey was conducted on all 341 employees within all these CNDs based on the staff information from the surveyed medical institutions. The questionnaire contains 5 aspects, while data analysis and AI evaluation were focused on human resource information. Results: 330 questionnaires were collected with the respondent rate of 96.77%. The QMS for CN has been build up for CNDs in Jiangsu, which achieved its target in human resource improvements, especially among dietitians. The increasing number of participated departments (42.8%) and the significant growth of dietitians (p=0.02, t=-0.42) are all expressions of the advancements of QMSNJ. Conclusion: As the first innovation of an online platform for QM in Jiangsu, JPCNMP has been successfully implemented among QMS from this research. This multidimensional electronic system can help QMSNJ and CND achieve quality assessment from various aspects, so as to realize the continuous improvement of clinical nutrition. The instrument of online platform, as well as AI technology for quality assessment is worth to be recommended and promoted in the future. Strengths This is the first evaluation of the online QM platform after its implementation in daily disciplinary management among the QMS in china. This research has been designed to investigate the status of CND multidimensionally. This analysis is emphasizing on the human resource approvement after the designation and application of QMS. A clearer forecast of AI in medical quality assessment and disciplinary construction was achieved, while some modifications are recommended in human resource management to improve its efficiency and accuracy.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"107 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80802922","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}
SARC-F is a commonly used screening tool for sarcopenia case finding due to its user-friendly and very practical application. It has been introduced to screen for sarcopenia with simple functional questions obviating the need for the measurement of muscle mass. A score equal to or greater than 4 has been reported as predictive of poor outcomes. Sarcopenia is a geriatric syndrome associated with well-known adverse consequences. The growing awareness of sarcopenia as a determinant of poor health in older people has underlined the importance of rapidly diagnosing sarcopenia, which will aid clinicians for implementing prevention and treatment strategies. It has been recommended formal tool for sarcopenia screening/case-finding. In this narrative review, we aimed to evaluate the use of SARC-F, its ability to screen and diagnose sarcopenia and its potential use in the fields other than sarcopenia, i.e. frailty. We conclude that SARC-F stands as one of the most useful and applied tool in studies focusing on screening and diagnosis of sarcopenia. In addition, it has a great potential to be used as a frailty screening tool.
{"title":"SARC-F test in Sarcopenia and Frailty: A Narrative Review","authors":"G. Bahat","doi":"10.31579/2637-8914/047","DOIUrl":"https://doi.org/10.31579/2637-8914/047","url":null,"abstract":"SARC-F is a commonly used screening tool for sarcopenia case finding due to its user-friendly and very practical application. It has been introduced to screen for sarcopenia with simple functional questions obviating the need for the measurement of muscle mass. A score equal to or greater than 4 has been reported as predictive of poor outcomes. Sarcopenia is a geriatric syndrome associated with well-known adverse consequences. The growing awareness of sarcopenia as a determinant of poor health in older people has underlined the importance of rapidly diagnosing sarcopenia, which will aid clinicians for implementing prevention and treatment strategies. It has been recommended formal tool for sarcopenia screening/case-finding. In this narrative review, we aimed to evaluate the use of SARC-F, its ability to screen and diagnose sarcopenia and its potential use in the fields other than sarcopenia, i.e. frailty. We conclude that SARC-F stands as one of the most useful and applied tool in studies focusing on screening and diagnosis of sarcopenia. In addition, it has a great potential to be used as a frailty screening tool.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"456 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91348323","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 genus Rue (Ruta chalepensis) is an aromatic medicinal plant used in the folk as an herbal remedy medicine for the treatment of a variety of disorders in Ethiopia. Information about the effects of drying methods and storage days on essential oil physical properties is limited. The fresh leaf of rue was collected from the Wondo Genet Agriculture research center and was subjected to sun and shade drying methods and four storage days (0,5,10, and 15) days for each day's moisture content and essential oil extraction using hydro distillation. The obtained essential oils were analyzed for physical properties (specific gravity and refractive index). The highest value of moisture content in percent was recorded at 0-day storage days with the value of 73.533 and the lowest one was recorded at 15-day sundry with the value of 8.400. The highest and lowest value of essential oil content in volume by weight in percent was 0.673 and 0.174 at 0 day and 10-day sun, respectively. The highest and lowest value of essential oil content weight by weight in percent was 0.996 and 0.287 at 0 day and 15-day sun, respectively. The results showed that the rue dried under shade had a higher level of moisture content, essential oil content, volume by weight and weight by weight, specific gravity, and refractive index compared to the rue leaf dried under sun-drying methods. In the case of storage days in all parameters except refractive index and specific gravity, the rue fresh leaf (0 days) was higher in moisture content and essential oil contents compared to others storage days. This study provides evidence that drying herbs for different storage days and different drying methods affect the essential oil content and physical properties of essential oil.
{"title":"Effect of Drying Method and Storage Days on Essential Oil Yield and Quality of Rue (Ruta Chalepensis) leaves","authors":"Abdela Befa","doi":"10.31579/2637-8914/049","DOIUrl":"https://doi.org/10.31579/2637-8914/049","url":null,"abstract":"The genus Rue (Ruta chalepensis) is an aromatic medicinal plant used in the folk as an herbal remedy medicine for the treatment of a variety of disorders in Ethiopia. Information about the effects of drying methods and storage days on essential oil physical properties is limited. The fresh leaf of rue was collected from the Wondo Genet Agriculture research center and was subjected to sun and shade drying methods and four storage days (0,5,10, and 15) days for each day's moisture content and essential oil extraction using hydro distillation. The obtained essential oils were analyzed for physical properties (specific gravity and refractive index). The highest value of moisture content in percent was recorded at 0-day storage days with the value of 73.533 and the lowest one was recorded at 15-day sundry with the value of 8.400. The highest and lowest value of essential oil content in volume by weight in percent was 0.673 and 0.174 at 0 day and 10-day sun, respectively. The highest and lowest value of essential oil content weight by weight in percent was 0.996 and 0.287 at 0 day and 15-day sun, respectively. The results showed that the rue dried under shade had a higher level of moisture content, essential oil content, volume by weight and weight by weight, specific gravity, and refractive index compared to the rue leaf dried under sun-drying methods. In the case of storage days in all parameters except refractive index and specific gravity, the rue fresh leaf (0 days) was higher in moisture content and essential oil contents compared to others storage days. This study provides evidence that drying herbs for different storage days and different drying methods affect the essential oil content and physical properties of essential oil.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90203780","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}
Extracted lycopene oil of tomato peels waste using green-extraction technique may be used as a convenient alternative to butter in processed cheese manufacturing. The effects of partial substitution of butter by lycopene oil at ratio of 25%, 50%, and 75% were evaluated, in comparison with cheeses produced only with butter. The substitution of butter by lycopene oil increased dry matter, ash, lycopene content, antioxidant activity, meltability and sensorial characteristics of processed cheese. While, the firmness value was decreased with increasing level of incorporated lycopene oil. The present study displays that the substitution of butter by lycopene oil obtained by green-extraction technique of tomato peels waste in processed cheese can be used as a substitute process for decreasing saturated fats in dairy products with keeping other desired characteristics of the product.
{"title":"Novel Processed Cheese Production Using Lycopene Oil Obtained By Green-Extraction Technique of Tomato Peels Waste","authors":"A. Bakry","doi":"10.31579/2637-8914/035","DOIUrl":"https://doi.org/10.31579/2637-8914/035","url":null,"abstract":"Extracted lycopene oil of tomato peels waste using green-extraction technique may be used as a convenient alternative to butter in processed cheese manufacturing. The effects of partial substitution of butter by lycopene oil at ratio of 25%, 50%, and 75% were evaluated, in comparison with cheeses produced only with butter. The substitution of butter by lycopene oil increased dry matter, ash, lycopene content, antioxidant activity, meltability and sensorial characteristics of processed cheese. While, the firmness value was decreased with increasing level of incorporated lycopene oil. The present study displays that the substitution of butter by lycopene oil obtained by green-extraction technique of tomato peels waste in processed cheese can be used as a substitute process for decreasing saturated fats in dairy products with keeping other desired characteristics of the product.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91112547","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}
Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki (fermented radish taproot), and Maseura (fermented lentils) are mostly sun dried, and thus often deteriorate during the uncontrolled drying process. Herein, cabinet drying was done at 50, 55, and 60°C after fermentation, and the moisture loss was systematically recorded. The data were converted to moisture ratio and fitted to five semi-theoretical drying mathematical models: Modified Henderson and Pabis, Logarithmic, Two-Term, Midilli et al., and Approximate diffusion. All the models were validated using statistical parameters, namely: R2, RMSE, χ2, and SSE. The Midilli et al. model gave excellent fit for all three products, with R2 greater than 0.97. The effective diffusivity values increased with an increase in air temperature for all the samples. The activation energy values were found to be 56.25, 21.63 and 15.08 kJ/ mol while the diffusivity constants were found to be 1268.51, 0.028, and 8.655× 10-3 m2/s for Gundruk, Sinki, and Maseura, respectively.
{"title":"Drying Kinetics of Indigenous Fermented Foods of the Himalaya region (Gundruk, Sinki, and Maseura)","authors":"Arjun Ghimire","doi":"10.31579/2690-1919/042","DOIUrl":"https://doi.org/10.31579/2690-1919/042","url":null,"abstract":"Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki (fermented radish taproot), and Maseura (fermented lentils) are mostly sun dried, and thus often deteriorate during the uncontrolled drying process. Herein, cabinet drying was done at 50, 55, and 60°C after fermentation, and the moisture loss was systematically recorded. The data were converted to moisture ratio and fitted to five semi-theoretical drying mathematical models: Modified Henderson and Pabis, Logarithmic, Two-Term, Midilli et al., and Approximate diffusion. All the models were validated using statistical parameters, namely: R2, RMSE, χ2, and SSE. The Midilli et al. model gave excellent fit for all three products, with R2 greater than 0.97. The effective diffusivity values increased with an increase in air temperature for all the samples. The activation energy values were found to be 56.25, 21.63 and 15.08 kJ/ mol while the diffusivity constants were found to be 1268.51, 0.028, and 8.655× 10-3 m2/s for Gundruk, Sinki, and Maseura, respectively.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85979415","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}
Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.
{"title":"A Review on the Production and Uses of Herbal Teas","authors":"A. Kinki","doi":"10.31579/2637-8914/044","DOIUrl":"https://doi.org/10.31579/2637-8914/044","url":null,"abstract":"Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87163287","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}
Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.
{"title":"A Review on the Production and Uses of Herbal Teas","authors":"Abdela Befa Kinki","doi":"10.31579/2637-8914/045","DOIUrl":"https://doi.org/10.31579/2637-8914/045","url":null,"abstract":"Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73421747","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}
Background: Recently, there are many concerns about the health consequences of COVID-19 as well as the global food supply. For this reason, assessing the impact of pandemic effects on the vegetable chain is critical to set policies to ensure an adequate supply of vegetables. Methods: In this study, major centers of processing and distribution of vegetables in various areas of Tehran have been studied. In the first phase, the status of the hygienic behavior of 192 staff of these centers in the COVID-19 pandemic, and in the second phase, the challenges of these centers were assessed. Data were collected through completing questionnaires, observation, and interviews with staff and statistically analyzed using SPSS. The relationship between independent (demographic characteristics) and dependent (behavior) variables were analyzed using multivariate logistic regression analysis. Results: In the first quantitative phase, up to 51% of the respondents had a good hygienic behavior towards various aspects of the preventive measures. The behavioral mean scores were significantly related to educational level (p <0.05). Findings of the qualitative phase revealed that the outbreak of COVID-19, quarantine, and social distance measures to prevent transmission of the COVID-19 virus have not disrupted the vegetable supply chain, but it was observed that vegetable distributors and manufacturers have suffered the most from declining sales and after that, due to price volatility during the epidemic which is mostly due to lock-down. Conclusion: In general, the current economic situation may seriously impair the livelihoods of disadvantaged groups. Although most staff at vegetable centers follow the safety measures of using masks, these results show that this part of the population that is in continuous contact with different persons have not taken COVID-19 disease seriously.
{"title":"Challenges of the Vegetable Production and Distribution Industry during the COVID-19 Pandemic","authors":"F. Esfarjani","doi":"10.31579/2637-8914/040","DOIUrl":"https://doi.org/10.31579/2637-8914/040","url":null,"abstract":"Background: Recently, there are many concerns about the health consequences of COVID-19 as well as the global food supply. For this reason, assessing the impact of pandemic effects on the vegetable chain is critical to set policies to ensure an adequate supply of vegetables. Methods: In this study, major centers of processing and distribution of vegetables in various areas of Tehran have been studied. In the first phase, the status of the hygienic behavior of 192 staff of these centers in the COVID-19 pandemic, and in the second phase, the challenges of these centers were assessed. Data were collected through completing questionnaires, observation, and interviews with staff and statistically analyzed using SPSS. The relationship between independent (demographic characteristics) and dependent (behavior) variables were analyzed using multivariate logistic regression analysis. Results: In the first quantitative phase, up to 51% of the respondents had a good hygienic behavior towards various aspects of the preventive measures. The behavioral mean scores were significantly related to educational level (p <0.05). Findings of the qualitative phase revealed that the outbreak of COVID-19, quarantine, and social distance measures to prevent transmission of the COVID-19 virus have not disrupted the vegetable supply chain, but it was observed that vegetable distributors and manufacturers have suffered the most from declining sales and after that, due to price volatility during the epidemic which is mostly due to lock-down. Conclusion: In general, the current economic situation may seriously impair the livelihoods of disadvantaged groups. Although most staff at vegetable centers follow the safety measures of using masks, these results show that this part of the population that is in continuous contact with different persons have not taken COVID-19 disease seriously.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89221321","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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