In this study, a novel neutral non-starch polysaccharide (GP1A) was extracted using hot water from ginseng roots. Chemical characteristics, monosaccharide compositions and structure of GP1A were investigated using scanning electron microscopy, gel permeation chromatography, X-ray diffraction, Fourier transform infrared spectroscopy, gas chromatography with mass spectrometer, one-dimensional and two-dimensional nuclear magnetic resonance. The results indicated that the lyophilized GP1A was a homogeneous polysaccharide with a low molecular weight of 1.03 kDa. The dominating monosaccharides of GP1A were d -glucose, d -galactose, d -mannose, d -xylose and d -arabinose. The structure analysis indicated the main chain residues sequence of GP1A was α- d -Glc p -(6 → 3)-α- d -Gal p -(1 → 1)-α- d -Glc p -(3 → 4)-β- d -Man p -(2 → 2)-β- d -Ara p with branch chains of α- d -Glc p substituted at α- d -Gal p and β- d -Xyl p substituted at β- d -Man p .
{"title":"Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from Panax ginseng by Enzymatic Hydrolysis","authors":"Ying Ying, Chao Ma, Yajie Zhang, Xiaoping Li, Hongxin Wu","doi":"10.31883/pjfns/160179","DOIUrl":"https://doi.org/10.31883/pjfns/160179","url":null,"abstract":"In this study, a novel neutral non-starch polysaccharide (GP1A) was extracted using hot water from ginseng roots. Chemical characteristics, monosaccharide compositions and structure of GP1A were investigated using scanning electron microscopy, gel permeation chromatography, X-ray diffraction, Fourier transform infrared spectroscopy, gas chromatography with mass spectrometer, one-dimensional and two-dimensional nuclear magnetic resonance. The results indicated that the lyophilized GP1A was a homogeneous polysaccharide with a low molecular weight of 1.03 kDa. The dominating monosaccharides of GP1A were d -glucose, d -galactose, d -mannose, d -xylose and d -arabinose. The structure analysis indicated the main chain residues sequence of GP1A was α- d -Glc p -(6 → 3)-α- d -Gal p -(1 → 1)-α- d -Glc p -(3 → 4)-β- d -Man p -(2 → 2)-β- d -Ara p with branch chains of α- d -Glc p substituted at α- d -Gal p and β- d -Xyl p substituted at β- d -Man p .","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49120688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.
{"title":"Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality","authors":"Thi-Phuong-Dung Nguyen, T. Tran, N. Ton, V. Le","doi":"10.31883/pjfns/159360","DOIUrl":"https://doi.org/10.31883/pjfns/159360","url":null,"abstract":"The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42568876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review","authors":"Mayra Nicolás García, Anahí Borrás Enríquez, Jorge González Escobar, Oscar Calva Cruz, Viridiana Pérez Pérez, Mayra Sánchez Becerril","doi":"10.31883/pjfns/159361","DOIUrl":"https://doi.org/10.31883/pjfns/159361","url":null,"abstract":"A.C","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42775368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alba Mery Garzón-García, S. Ruiz-Cruz, Saúl Dussán-Sarria, J. I. Hleap-Zapata, E. Márquez‐Ríos, C. L. Del‐Toro‐Sánchez, J. A. Tapia-Hernández, D. F. Canizales-Rodríguez, V. Ocaño-Higuera
Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m 2 was evaluated on quality attributes of fresh-cut ‘Tommy Atkins’ mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage.
芒果品种“Tommy Atkins”因其感官特性和对最少加工的耐受性而备受推崇。然而，一些操作，如去皮和切割，可能会产生微生物污染和生物活性化合物的损失。紫外线短波（UV-C）是鲜切产品的一种替代技术，可导致微生物失活和有益化合物的增加。在贮藏的第0、3、6、9和12天（5°C，相对湿度：85-90%），评价了6kJ/m2的UV-C剂量对鲜切“Tommy Atkins”芒果质量属性的影响，并与阳性对照（浸泡在10mg/L次氯酸钠溶液中的常规方法）和阴性对照（未经处理）进行了比较。进行了理化分析（可滴定酸度、pH值、总可溶性固形物含量和硬度）、表面颜色评估、微生物计数测定、总类胡萝卜素、酚类和类黄酮含量测定以及抗氧化能力测定。结果表明，UV-C处理可以保持新鲜芒果的微生物安全性和表面色泽，并提高总类胡萝卜素的含量，对照和UV-C处理样品在贮藏第12天的总类胡萝卜素含量分别为19.34和26.50 mgβ-胡萝卜素/100 g鲜重。在储存结束时，UV-C处理的芒果的DPPH•清除活性（0.60 mM TE/g FW）也高于对照（0.27 mM TE/g-FW）。然而，UV-C处理导致硬度损失。芒果的一些原生微生物适应了处理和贮藏所造成的胁迫。
{"title":"Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango","authors":"Alba Mery Garzón-García, S. Ruiz-Cruz, Saúl Dussán-Sarria, J. I. Hleap-Zapata, E. Márquez‐Ríos, C. L. Del‐Toro‐Sánchez, J. A. Tapia-Hernández, D. F. Canizales-Rodríguez, V. Ocaño-Higuera","doi":"10.31883/pjfns/159290","DOIUrl":"https://doi.org/10.31883/pjfns/159290","url":null,"abstract":"Mango cv. ‘Tommy Atkins’ is a highly appreciated fruit for its organoleptic characteristics and its resistance to minimal processing. However, some operations as peeling and cutting can generate microbial contamination and loss of bioactive compounds. Ultraviolet short wave (UV-C) is an alternative technology for fresh-cut products that leads to microbial inactivation and the increase of beneficial compounds. The effect of a UV-C dose of 6 kJ/m 2 was evaluated on quality attributes of fresh-cut ‘Tommy Atkins’ mango during days 0, 3, 6, 9, and 12 of storage (5°C, relative humidity: 85-90%), and compared with a positive control (conventional method by immersion in 10 mg/L sodium hypochlorite solution) and a negative control (without treatment). Physicochemical analysis (titratable acidity, pH, total soluble solid content, and firmness), superficial color evaluation, determinations of microbial counts, contents of total carotenoids, phenolics and flavonoids, and antioxidant capacity assays were performed. The results showed that UV-C treatment allowed to preserve microbial safety and superficial color of stored fresh-cut mango, and to increase the content of total carotenoids, which was 19.34 and 26.50 mg β-carotene/100 g fresh weight (FW) for control and UV-C treated sample at day 12 of storage, respectively. The DPPH• scavenging activity of the UV-C treated mango was also higher (0.60 mM TE/g FW) compared to control (0.27 mM TE/g FW) at the end of storage. However, UV-C treatment caused loss of firmness. Some native microorganisms of mango adapted to the stress caused by the treatments and the storage.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47441345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
F. Biandolino, E. Prato, A. Grattagliano, I. Parlapiano
This study investigated the effect of five in-house cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet ( Mullus barbatus ). Moreover, the nutritional quality of the lipid fraction was evaluated by determining a number of lipid nutritional quality indices (LNQI). Moisture content of red mullet decreased after cooking, with the exception of boiled fish, while the lipid content significantly increased after microwave treatment and frying. After the latter, a ten-fold increase in lipid content was noted compared to fresh fish (from 2.1 to 21.1 g/100 g wet matter). All cooking methods caused significant changes in the fatty acid (FA) profile of M. barbatus . The content of saturated fatty acids (SFAs) varied significantly between raw and cooked fish with the lowest values determined for fried sample. Monounsaturated fatty acid (MUFA) content increased after oven cooking and frying, while polyunsaturated fatty acid (PUFA) content showed an opposite trend. The eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) were the dominant fatty acids among n 3 acids in all samples. EPA+DHA contribution in total FAs was significantly lower in the samples after oven cooking (19.6% total FAs) and frying (4.99% total FAs) than in the raw (25.5% of total FAs) fish. The n 3/ n 6 ratio (range 1.25–3.65) decreased significantly after cooking; however, it remained above the recommended values for a healthy human nutrition (1:5). The PUFA/SFA ratio was between 0.69 in fried and 1.02 in boiled fish, both being greater than those recommended by the WHO/FAO [2003]. Atherogenicity index value decreased significantly after the cooking particularly in fried fish. The polyene index (PI), as a measure of PUFA damage, was in the range of 0.42–1.18. Although all cooking methods affected the FA profile, based on LNQI, it can be concluded that barbecue-grilling and boiling were the best cooking methods for healthy eating, due to their lowest effect on essential FAs.
{"title":"Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (Mullus barbatus)","authors":"F. Biandolino, E. Prato, A. Grattagliano, I. Parlapiano","doi":"10.31883/pjfns/159651","DOIUrl":"https://doi.org/10.31883/pjfns/159651","url":null,"abstract":"This study investigated the effect of five in-house cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet ( Mullus barbatus ). Moreover, the nutritional quality of the lipid fraction was evaluated by determining a number of lipid nutritional quality indices (LNQI). Moisture content of red mullet decreased after cooking, with the exception of boiled fish, while the lipid content significantly increased after microwave treatment and frying. After the latter, a ten-fold increase in lipid content was noted compared to fresh fish (from 2.1 to 21.1 g/100 g wet matter). All cooking methods caused significant changes in the fatty acid (FA) profile of M. barbatus . The content of saturated fatty acids (SFAs) varied significantly between raw and cooked fish with the lowest values determined for fried sample. Monounsaturated fatty acid (MUFA) content increased after oven cooking and frying, while polyunsaturated fatty acid (PUFA) content showed an opposite trend. The eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) were the dominant fatty acids among n 3 acids in all samples. EPA+DHA contribution in total FAs was significantly lower in the samples after oven cooking (19.6% total FAs) and frying (4.99% total FAs) than in the raw (25.5% of total FAs) fish. The n 3/ n 6 ratio (range 1.25–3.65) decreased significantly after cooking; however, it remained above the recommended values for a healthy human nutrition (1:5). The PUFA/SFA ratio was between 0.69 in fried and 1.02 in boiled fish, both being greater than those recommended by the WHO/FAO [2003]. Atherogenicity index value decreased significantly after the cooking particularly in fried fish. The polyene index (PI), as a measure of PUFA damage, was in the range of 0.42–1.18. Although all cooking methods affected the FA profile, based on LNQI, it can be concluded that barbecue-grilling and boiling were the best cooking methods for healthy eating, due to their lowest effect on essential FAs.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46372182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-14DOI: 10.11648/j.jfns.20231101.13
Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge
{"title":"Effect of<i> Mbuja </i>Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats","authors":"Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge","doi":"10.11648/j.jfns.20231101.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.13","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"28 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86637022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the aim of this study was to evaluate the effect of type of packaging (vacuum-sealed polyamide/polyethylene bag and polyethylene terephthalate box) on the microbial contamination of edible flowers including nasturtium, calendula, and daisy during refrigerated storage. The counts of selected pathogenic bacteria, total yeasts and moulds on the day of harvesting and after 1–3 days of refrigerated storage were determined. The results showed that the edible flowers did not contain Salmonella sp. or Escherichia coli (except nasturtiums), while all flowers contained both yeast and moulds at counts about 4–5 log cfu/g, and Staphylococcus aureus at numbers ranging from 1.89 to 2.72 log cfu/g. The differences in the counts of moulds and S. aureus were statistically significant depending on the type of flower. Neither the type of packaging nor storage time under refrigerated conditions influenced the degree of microbial contamination of the flowers.
{"title":"Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage","authors":"A. Wilczyńska, A. Kukułowicz, A. Lewandowska","doi":"10.31883/pjfns/159037","DOIUrl":"https://doi.org/10.31883/pjfns/159037","url":null,"abstract":"Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the aim of this study was to evaluate the effect of type of packaging (vacuum-sealed polyamide/polyethylene bag and polyethylene terephthalate box) on the microbial contamination of edible flowers including nasturtium, calendula, and daisy during refrigerated storage. The counts of selected pathogenic bacteria, total yeasts and moulds on the day of harvesting and after 1–3 days of refrigerated storage were determined. The results showed that the edible flowers did not contain Salmonella sp. or Escherichia coli (except nasturtiums), while all flowers contained both yeast and moulds at counts about 4–5 log cfu/g, and Staphylococcus aureus at numbers ranging from 1.89 to 2.72 log cfu/g. The differences in the counts of moulds and S. aureus were statistically significant depending on the type of flower. Neither the type of packaging nor storage time under refrigerated conditions influenced the degree of microbial contamination of the flowers.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49109169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Lušnic Polak, M. Kuhar, Iva Zahija, L. Demšar, T. Polak
The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins ( longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation products determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.
{"title":"Oxidative Stability and Quality Parameters of Veal During Ageing","authors":"M. Lušnic Polak, M. Kuhar, Iva Zahija, L. Demšar, T. Polak","doi":"10.31883/pjfns/157248","DOIUrl":"https://doi.org/10.31883/pjfns/157248","url":null,"abstract":"The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins ( longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation products determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44684658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Meal Pattern and Micro Nutrient Adequacy of Food Consumed by Secondary School Female Adolescents in Ibadan, Oyo State, Nigeria","authors":"Olanike Olubunmi Balogun, Morenike Okeya Oluwatosin, Adekemi Oyepeju Akinpelu","doi":"10.11648/j.jfns.20231101.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.11","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"42 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80680706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-10DOI: 10.11648/j.jfns.20231101.12
Aleru Elizabeth Oluwafolakemi, Mosuro Aderonke, Balogun Francis Adeniyi, Ogundele, Abimbola Eniola, Akinrefe Olanrewaju Ayopo, Bodunde Ifeoluwa Omolara
{"title":"Assessment of Nutritional Knowledge, Dietary Habits and Oral Health Practices of Undergraduate Students in Lead City University Ibadan, Nigeria","authors":"Aleru Elizabeth Oluwafolakemi, Mosuro Aderonke, Balogun Francis Adeniyi, Ogundele, Abimbola Eniola, Akinrefe Olanrewaju Ayopo, Bodunde Ifeoluwa Omolara","doi":"10.11648/j.jfns.20231101.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.12","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"4 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74110747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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