α-Amylase an industrially used enzyme can be obtained from Aspergillusniger and can be produced from food sources such as pigeon pea. α-Amylase was produced from Aspergillusniger isolated from pigeon pea, purified and characterized. This process was achieved using ammonium sulphate, ion exchange DEAE column and gel filtration (Sephadex A-50 and sephadex G-100) chromatography. The effect of salt and inhibitor was determinedAmmonium sulphate precipitation results showed that the highest specific α-amylase activity was (1.01 U/ml. mg) obtained at 11.27% saturation level, with a purity of 1.81-fold of the crude extract and yielding 1.00%. Further purification using gel filtration increased the enzyme purity and yielding 8.94-fold relative to the crude extract 3.01% and yielding Specific activity after purification was 4.99 U/mg. The effect of salts on α-Amylase activity increased to 258.09% when in MgSO4, while decreased to 7.71% and 21.07% when in MnSO4 and CuCl2 respectively and yielded no result when in PbNO3.Its reaction with chemical inhibitors such as Bromosuccinimide was activated to 136.465% and was inhibited at Mercaptoethanol to 0%. All these were determined using a visible spectrophotometer with an absorbance of 540nm, against the control that contains 100µL of the enzyme and 100µL of 1% starch solution.Therefore α -amylase produced from Aspergillusniger can be exploited for potential usage for industrial applications of enzymes in a wide range of production and its application in food processing.
{"title":"Effect of Salt and Inhibitoron the Isolation, Purification and Characterization of α -Amylase from Aspergillusniger Produced from Pigeon Pea","authors":"A. O. R.","doi":"10.55124/jfsn.v1i1.155","DOIUrl":"https://doi.org/10.55124/jfsn.v1i1.155","url":null,"abstract":"α-Amylase an industrially used enzyme can be obtained from Aspergillusniger and can be produced from food sources such as pigeon pea. α-Amylase was produced from Aspergillusniger isolated from pigeon pea, purified and characterized. This process was achieved using ammonium sulphate, ion exchange DEAE column and gel filtration (Sephadex A-50 and sephadex G-100) chromatography. The effect of salt and inhibitor was determinedAmmonium sulphate precipitation results showed that the highest specific α-amylase activity was (1.01 U/ml. mg) obtained at 11.27% saturation level, with a purity of 1.81-fold of the crude extract and yielding 1.00%. Further purification using gel filtration increased the enzyme purity and yielding 8.94-fold relative to the crude extract 3.01% and yielding Specific activity after purification was 4.99 U/mg. The effect of salts on α-Amylase activity increased to 258.09% when in MgSO4, while decreased to 7.71% and 21.07% when in MnSO4 and CuCl2 respectively and yielded no result when in PbNO3.Its reaction with chemical inhibitors such as Bromosuccinimide was activated to 136.465% and was inhibited at Mercaptoethanol to 0%. All these were determined using a visible spectrophotometer with an absorbance of 540nm, against the control that contains 100µL of the enzyme and 100µL of 1% starch solution.Therefore α -amylase produced from Aspergillusniger can be exploited for potential usage for industrial applications of enzymes in a wide range of production and its application in food processing.","PeriodicalId":346692,"journal":{"name":"Journal of Food Science and Nutritional Disorders","volume":"547 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116230552","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}
Article history: Received 20210130 Received in revised form 20210425 Accepted 20210425 Available online 20210425 In this study, tube well water, soil, crop, and vegetable were collected from agricultural field where irrigated with arsenic contaminated water. Estimation of total arsenic and other metals and metalloids in soil, vegetable, and paddy (rice & husk) samples by using ICP-MS after microwave digestion. But arsenic species in paddy (rice + husk), rice, husk, and vegetable by IC-ICP-MS after TFA extraction.
{"title":"Total arsenic, arsenic species, and trace elements in crop and vegetable grown in areas irrigated with arsenic contaminated water in Bangladesh and West Bengal-India","authors":"U. Chowdhury","doi":"10.55124/jfsn.v1i1.121","DOIUrl":"https://doi.org/10.55124/jfsn.v1i1.121","url":null,"abstract":"Article history: Received 20210130 Received in revised form 20210425 Accepted 20210425 Available online 20210425 In this study, tube well water, soil, crop, and vegetable were collected from agricultural field where irrigated with arsenic contaminated water. Estimation of total arsenic and other metals and metalloids in soil, vegetable, and paddy (rice & husk) samples by using ICP-MS after microwave digestion. But arsenic species in paddy (rice + husk), rice, husk, and vegetable by IC-ICP-MS after TFA extraction.","PeriodicalId":346692,"journal":{"name":"Journal of Food Science and Nutritional Disorders","volume":"771 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115753038","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}
Introduction Arsenic: The king of poisons, the poisons of kings, and the bane of investigators1. The IARC2 has classified arsenic as a group 1 human carcinogen. Chronic exposure to inorganic arsenic can cause cancerous2-5 and non-cancerous health hazards6,7 in humans. Arsenic can get entry into the human body via drinking water, eating food, inhaling dust, and/or ingesting soil. In arsenic affected areas of West Bengal-India and Bangladesh huge quantity of arsenic is falling on agricultural land. A study in West Bengal-India reported that in a 201 km2 area of the Deganga block in the arsenic-affected district of North 24-Parganas, 6.4 tons of arsenic is falling on agricultural land in one year from 3200 contaminated tube wells for agricultural irrigation8. They expect tons of arsenic is coming with underground water in the arsenic affected areas of West Bengal-India and Bangladesh and falling on irrigated land. Thus, it is expected arsenic is entering the food chain. Figure. Using tube well water for agricultural irrigation. Rice and vegetable are the staple food for poor villagers of West Bengal, India and Bangladesh. This is true for the villagers in Kolsur gram-panchayet (G.P.) in Deganga block of North 24-Parganas district, West Bengal-India, where a group of researchers studied for arsenic in soil, rice, and vegetables from fields cultivated with arsenic contaminated water. From the results of total arsenic (drinking water + rice + vegetables + Pantavat + water added for food preparation) body burden to North Kolsur villagers [1185.0 µg for per adult per day and 653.2 µg for per child (around 10 years) per day], as the amount of arsenic coming from rice, vegetables, and water added for Pantavat and food preparation is 485 µg i.e., 41% of total for adult and 253.2 µg i.e., 38.8% for child and from rice and vegetable 285 µg i.e., 24% of total for adult and 153.2 µg i.e., 23.4% for child9-11. Their findings show most of the arsenic coming from food is inorganic in nature10. They reported that 95% and 5% of the arsenic are inorganic arsenic and methylated arsenic in rice, and 96% and 4% are inorganic arsenic and methylated arsenic in vegetables, respectively10. According to WHO12 1.0 µg of inorganic arsenic per day may give rise to skin effects within a few years. It has been estimated that based upon the current U.S. Environmental Protection Agency (EPA) standard of 50 µg/L, the lifetime risk of dying from cancer of the liver, lung, kidney, or bladder, from drinking 1 liter per day of water could be as high as 13 per 1000 persons13. Using the same methods, the risk estimate for 500 µgL of arsenic in drinking water would be 13 per 100 persons14. In its latest document on arsenic in drinking water, the U.S. National Research Council (NRC) concluded that exposure to 50 µg/L could easily result in a combined cancer risk15 of 1 in 100. Comparing to the WHO, EPA, and NRC document with arsenic burden to Kolsur vi
{"title":"Food Chain Arsenic: Additional body burden on health of arsenic","authors":"U. Chowdhury","doi":"10.55124/jfsn.v1i1.123","DOIUrl":"https://doi.org/10.55124/jfsn.v1i1.123","url":null,"abstract":"Introduction \u0000 \u0000 \u0000Arsenic: The king of poisons, the poisons of kings, and the bane of investigators1. The IARC2 has classified arsenic as a group 1 human carcinogen. Chronic exposure to inorganic arsenic can cause cancerous2-5 and non-cancerous health hazards6,7 in humans. Arsenic can get entry into the human body via drinking water, eating food, inhaling dust, and/or ingesting soil. \u0000 \u0000In arsenic affected areas of West Bengal-India and Bangladesh huge quantity of arsenic is falling on agricultural land. A study in West Bengal-India reported that in a 201 km2 area of the Deganga block in the arsenic-affected district of North 24-Parganas, 6.4 tons of arsenic is falling on agricultural land in one year from 3200 contaminated tube wells for agricultural irrigation8. They expect tons of arsenic is coming with underground water in the arsenic affected areas of West Bengal-India and Bangladesh and falling on irrigated land. Thus, it is expected arsenic is entering the food chain. \u0000 \u0000 \u0000 \u0000 \u0000 \u0000Figure. Using tube well water for agricultural irrigation. \u0000 \u0000Rice and vegetable are the staple food for poor villagers of West Bengal, India and Bangladesh. This is true for the villagers in Kolsur gram-panchayet (G.P.) in Deganga block of North 24-Parganas district, West Bengal-India, where a group of researchers studied for arsenic in soil, rice, and vegetables from fields cultivated with arsenic contaminated water. From the results of total arsenic (drinking water + rice + vegetables + Pantavat + water added for food preparation) body burden to North Kolsur villagers [1185.0 µg for per adult per day and 653.2 µg for per child (around 10 years) per day], as the amount of arsenic coming from rice, vegetables, and water added for Pantavat and food preparation is 485 µg i.e., 41% of total for adult and 253.2 µg i.e., 38.8% for child and from rice and vegetable 285 µg i.e., 24% of total for adult and 153.2 µg i.e., 23.4% for child9-11. Their findings show most of the arsenic coming from food is inorganic in nature10. They reported that 95% and 5% of the arsenic are inorganic arsenic and methylated arsenic in rice, and 96% and 4% are inorganic arsenic and methylated arsenic in vegetables, respectively10. \u0000 \u0000 According to WHO12 1.0 µg of inorganic arsenic per day may give rise to skin effects within a few years. \u0000It has been estimated that based upon the current U.S. Environmental Protection Agency (EPA) standard of 50 µg/L, the lifetime risk of dying from cancer of the liver, lung, kidney, or bladder, from drinking 1 liter per day of water could be as high as 13 per 1000 persons13. Using the same methods, the risk estimate for 500 µgL of arsenic in drinking water would be 13 per 100 persons14. In its latest document on arsenic in drinking water, the U.S. National Research Council (NRC) concluded that exposure to 50 µg/L could easily result in a combined cancer risk15 of 1 in 100. Comparing to the WHO, EPA, and NRC document with arsenic burden to Kolsur vi","PeriodicalId":346692,"journal":{"name":"Journal of Food Science and Nutritional Disorders","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114344742","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}
Ever since the corona virus pandemic began, a significant chunk of the world population has lost its life. But despite the enormous number of deaths the world has seen, its demand for food seems to be on the rise. The global health crisis has deteriorated the economies worldwide, causing people to lose their jobs at an unimaginable rate. With millions of people employed, the food insecurity graph is rapidly climbing. In October 2020, The UN’s Food and Agriculture Organization (FAO) reported that food insecurity impacts more than 2 billion people, citing an increase of 10 million from October 2019. Suffice to say that the demand for food is climbing, and studies suggest that it will continue to grow, forcing the food industry to feed 10 billion mouths by 2050. And with meat being the primary source of protein, and in general, food, relying on industrial animal agriculture for meat products is getting more and more unsustainable. That is why many food manufacturers have developed environmentally sustainable ways to produce meat in a lab without harming the animals. The meat produced in an artificial environment is cultivated, cell-based, slaughter-free, cultured, cell-cultured, or clean meat. And by the looks of the food market, it seems that cultured meat will take over the entire industry in the future. Cultivated Meat: The Science The science behind cultured meat is pretty simple; experts cut out stem cells from an animal under anesthesia. The procured sample is then placed with nutrients, growth factors, salts, and pH buffers and left to proliferate. The resulting product is slaughter-free meat. Although the process of cultivating faux meat is slow, the industry is beginning to flourish at a remarkable rate. Figure 1. Red meat steak with red chilies and black peppers Staggering Stats Forbes has reported that the global cultivated meat market is expected to grow $15.5m by 2021 and $20m by 2027, and nearly 35% of all meat available in the market by 2040 will be cell-based. According to another study conducted by the Institute of the Future in Palo Alto, cultivated meat will be a standard product in supermarkets by 2023. Despite being a relatively recent synthetic product, cultured meat seems to be going mass-market quite early on in its life. It was only four years ago when an American company created quite a buzz producing meat-less, cell-based meatballs. The Beginning of Cell-Based Meat Industry The California-based company Memphis Meats introduced cultured meatballs four years ago as an alternative to real meat. Since then, the company has been working on mega projects to lunch cell-based meaton a much larger level worldwide. Memphis Meats’ CEO, Uma Valeti, is hell-bent on providing the world with slaughter-free meat to reduce the risk of heart disease and offer an affordable meat-like meat alternative. His corporation is currently working on a pilot plant to produce beef, chicken, and duck on a mass scale. Memphis Meat is not the
{"title":"Will Cultivated Meat Take Over The Food Industry?","authors":"Suryakiran Navath","doi":"10.55124/jfsn.v1i1.106","DOIUrl":"https://doi.org/10.55124/jfsn.v1i1.106","url":null,"abstract":"Ever since the corona virus pandemic began, a significant chunk of the world population has lost its life. But despite the enormous number of deaths the world has seen, its demand for food seems to be on the rise. The global health crisis has deteriorated the economies worldwide, causing people to lose their jobs at an unimaginable rate. With millions of people employed, the food insecurity graph is rapidly climbing. \u0000In October 2020, The UN’s Food and Agriculture Organization (FAO) reported that food insecurity impacts more than 2 billion people, citing an increase of 10 million from October 2019. Suffice to say that the demand for food is climbing, and studies suggest that it will continue to grow, forcing the food industry to feed 10 billion mouths by 2050. \u0000And with meat being the primary source of protein, and in general, food, relying on industrial animal agriculture for meat products is getting more and more unsustainable. That is why many food manufacturers have developed environmentally sustainable ways to produce meat in a lab without harming the animals. The meat produced in an artificial environment is cultivated, cell-based, slaughter-free, cultured, cell-cultured, or clean meat. And by the looks of the food market, it seems that cultured meat will take over the entire industry in the future. \u0000Cultivated Meat: The Science \u0000The science behind cultured meat is pretty simple; experts cut out stem cells from an animal under anesthesia. The procured sample is then placed with nutrients, growth factors, salts, and pH buffers and left to proliferate. The resulting product is slaughter-free meat. \u0000Although the process of cultivating faux meat is slow, the industry is beginning to flourish at a remarkable rate. \u0000Figure 1. \u0000Red meat steak with red chilies and black peppers \u0000Staggering Stats \u0000Forbes has reported that the global cultivated meat market is expected to grow $15.5m by 2021 and $20m by 2027, and nearly 35% of all meat available in the market by 2040 will be cell-based. \u0000According to another study conducted by the Institute of the Future in Palo Alto, cultivated meat will be a standard product in supermarkets by 2023. Despite being a relatively recent synthetic product, cultured meat seems to be going mass-market quite early on in its life. It was only four years ago when an American company created quite a buzz producing meat-less, cell-based meatballs. \u0000The Beginning of Cell-Based Meat Industry \u0000The California-based company Memphis Meats introduced cultured meatballs four years ago as an alternative to real meat. Since then, the company has been working on mega projects to lunch cell-based meaton a much larger level worldwide. Memphis Meats’ CEO, Uma Valeti, is hell-bent on providing the world with slaughter-free meat to reduce the risk of heart disease and offer an affordable meat-like meat alternative. His corporation is currently working on a pilot plant to produce beef, chicken, and duck on a mass scale. \u0000Memphis Meat is not the","PeriodicalId":346692,"journal":{"name":"Journal of Food Science and Nutritional Disorders","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124579585","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}
Patricia Naomi Sakae, Anita L R Saldanha, Antonio Helfenstein Fonseca, Henrique Trial Bianco, Luciano Monteiro Camargo, M. C. de Oliveira Izar, Ana Paula Pantoja Margeotto, A. L. Valera Gasparoto, Bruno Abdala, Tania Leme da Rocha Martinez, S.S. Miki Ihara
Background and Aims: Dukan diet, a popular diet with high content of protein and carbohydrate and fat restriction has been widely used for weight loss. We aimed to compare the effects of the Dukan diet with traditional low-calorie diet in nutritional, laboratory and vascular parameters in obese subjects. Methods and Results: Obese subjects classes I or II of both genders, aging 19 to 65 years were allocated into two groups: Traditional low-calorie diet (n=17) and Dukan Diet (n=17). Anthropometric, laboratory and vascular evaluations were performed at baseline, 3, 6 and 12 months. Body composition was evaluated by bioelectric impedance and endothelial function by flow-mediated dilation of the brachial artery, at same times. After 12 months, it was verified that Dukan diet was more effective (p<0.05) than traditional diet for: weight loss (-10.6 vs -2.9 kg), body mass index (-3.7 vs -1.1 kg/m2), waist circumference (-11.2 vs -2.1 cm), fat (-5.7 vs -2.0 kg) and lean mass (-4.8 vs 0.8 kg) and basal metabolic rate (-152 vs -28 cal). In Dukan diet group, improvement (p<0.05 vs baseline) was observed in triglyceride levels (172.40 to 111.90 mg/dL) and insulin resistance, based on HOMA-IR index (4.98 to 3.26). The glomerular filtration rate decreased in this group after 3 months (132.50 to 113.80 mL/min) and no changes in flow-mediated dilation were observed throughout the study with both diets. Conclusion: Dukan diet was more effective than traditional diet for weight loss and laboratory parameters and without changes in endothelial function, in the 12-months follow-up of obese subjects. Introduction Low-carbohydrate diets have been one of the most recently used dietary therapies in patients with diabetes and obesity in clinical studies(1). Among them, in addition to carbohydrate restriction, fat restriction and high protein concentration, as in the Diet Dukan, has been widely used by the general population, aiming at weight loss. The Dukan diet is designed to reduce carbohydrate and fat intake in the first phase of the diet, with exclusive intake of protein, followed by another Three phases, with progressive and slow reintroduction of other nutrients such as fiber, carbohydrates and fats. In recent years, there has been increasing interest in the effectiveness of very low carbohydrate diets, called ketogenic diets, in the effectiveness of weight loss in order to combat obesity and cardiovascular disease risk(2). In this diet, ketone bodies are formed and they are used as an alternative energy source in the absence of glucose. Ketogenic diet promotes weight loss reducing appetite, increasing satiety and thermogenesis, due to the high protein consumption(3) affect hormones that control appetite, such as ghrelin and leptin(4) reduces lipogenesis and increases lipolysis(5,6) and gluconeogenesis(7). Replacing carbohydrates by proteins in the diet have been the aim of several studies but with inconsistent results. High protein intake has positive effects
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{"title":"Traditional weight loss and dukan diets as to nutritional and laboratory results","authors":"Patricia Naomi Sakae, Anita L R Saldanha, Antonio Helfenstein Fonseca, Henrique Trial Bianco, Luciano Monteiro Camargo, M. C. de Oliveira Izar, Ana Paula Pantoja Margeotto, A. L. Valera Gasparoto, Bruno Abdala, Tania Leme da Rocha Martinez, S.S. Miki Ihara","doi":"10.55124/jfsn.v1i1.73","DOIUrl":"https://doi.org/10.55124/jfsn.v1i1.73","url":null,"abstract":"Background and Aims: Dukan diet, a popular diet with high content of protein and carbohydrate and fat restriction has been widely used for weight loss. We aimed to compare the effects of the Dukan diet with traditional low-calorie diet in nutritional, laboratory and vascular parameters in obese subjects. Methods and Results: Obese subjects classes I or II of both genders, aging 19 to 65 years were allocated into two groups: Traditional low-calorie diet (n=17) and Dukan Diet (n=17). Anthropometric, laboratory and vascular evaluations were performed at baseline, 3, 6 and 12 months. Body composition was evaluated by bioelectric impedance and endothelial function by flow-mediated dilation of the brachial artery, at same times. After 12 months, it was verified that Dukan diet was more effective (p<0.05) than traditional diet for: weight loss (-10.6 vs -2.9 kg), body mass index (-3.7 vs -1.1 kg/m2), waist circumference (-11.2 vs -2.1 cm), fat (-5.7 vs -2.0 kg) and lean mass (-4.8 vs 0.8 kg) and basal metabolic rate (-152 vs -28 cal). In Dukan diet group, improvement (p<0.05 vs baseline) was observed in triglyceride levels (172.40 to 111.90 mg/dL) and insulin resistance, based on HOMA-IR index (4.98 to 3.26). The glomerular filtration rate decreased in this group after 3 months (132.50 to 113.80 mL/min) and no changes in flow-mediated dilation were observed throughout the study with both diets. Conclusion: Dukan diet was more effective than traditional diet for weight loss and laboratory parameters and without changes in endothelial function, in the 12-months follow-up of obese subjects. \u0000Introduction Low-carbohydrate diets have been one of the most recently used dietary therapies in patients with diabetes and obesity in clinical studies(1). Among them, in addition to carbohydrate restriction, fat restriction and high protein concentration, as in the Diet Dukan, has been widely used by the general population, aiming at weight loss. The Dukan diet is designed to reduce carbohydrate and fat intake in the first phase of the diet, with exclusive intake of protein, followed by another Three phases, with progressive and slow reintroduction of other nutrients such as fiber, carbohydrates and fats. \u0000In recent years, there has been increasing interest in the effectiveness of very low carbohydrate diets, called ketogenic diets, in the effectiveness of weight loss in order to combat obesity and cardiovascular disease risk(2). In this diet, ketone bodies are formed and they are used as an alternative energy source in the absence of glucose. Ketogenic diet promotes weight loss reducing appetite, increasing satiety and thermogenesis, due to the high protein consumption(3) affect hormones that control appetite, such as ghrelin and leptin(4) reduces lipogenesis and increases lipolysis(5,6) and gluconeogenesis(7). \u0000Replacing carbohydrates by proteins in the diet have been the aim of several studies but with inconsistent results. High protein intake has positive effects","PeriodicalId":346692,"journal":{"name":"Journal of Food Science and Nutritional Disorders","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114680605","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}
Identification Author Year Country which study was conducted Idiom Population of the study A1 Jino e col.(14) 2013 Ghana English Refugees from Kigali and Rwanda A2 Jessri e col.(15) 2013 Canada English Migrants e refugees from Middle East A3 Denis e col.(16) 2014 Canada English Refugees and migrants living in Canada A4 Gallegos e col.(17) 2015 Australia English Refugees from Liberia, Sierra Leone, Burundi and Democratic Republic of Congo A5 Jessri e col.(18) 2015 Canada English Migrantes e Refugiadas Árabes e Iranianas A6 Hufton e col.(19) 2016 England English Refugees in Liverpool and Manchester A7 Hunter-adams e col.(20) 2016 South Africa English Migrants And refugees from Democratic Republic of Congo Somalia e Zimbabwe A8 Woldeghebrie col.(21) 2017 Ghana English Liberian Refugees
身份识别作者年份进行研究的国家idim研究人口1 jino e col(14)2013加纳英语来自基加利和卢旺达的难民2 jessri e col(15)2013加拿大英语来自中东的移民3 denis e col(16)2014加拿大英语居住在加拿大的难民和移民4 gallegos e col(17)2015澳大利亚英语来自利比里亚、塞拉利昂的难民布隆迪和刚果民主共和国5杰斯里上校(18)2015加拿大英语移民和难民Árabes e伊朗人1赫夫顿上校(19)2016英国英语利物浦和曼彻斯特的难民7亨特-亚当斯上校(20)2016南非英语刚果民主共和国索马里和津巴布韦的移民和难民8沃尔德格布里上校(21)2017加纳英语利比里亚难民
{"title":"Breast feeding in refugee context: a scoping review","authors":"Dr. Juliana Vidal Vieira Guerra","doi":"10.55124/jfsn.v1i1.23","DOIUrl":"https://doi.org/10.55124/jfsn.v1i1.23","url":null,"abstract":"\u0000\u0000\u0000\u0000Identification\u0000\u0000\u0000Author\u0000\u0000\u0000Year\u0000 \u0000\u0000\u0000Country which study was conducted \u0000\u0000\u0000Idiom\u0000\u0000\u0000Population of the study\u0000\u0000\u0000\u0000\u0000A1\u0000\u0000\u0000Jino e col.(14)\u0000\u0000\u00002013\u0000\u0000\u0000Ghana\u0000\u0000\u0000English\u0000\u0000\u0000Refugees from Kigali and Rwanda\u0000\u0000\u0000\u0000\u0000A2\u0000\u0000\u0000Jessri e col.(15)\u0000\u0000\u00002013\u0000\u0000\u0000Canada\u0000\u0000\u0000English\u0000\u0000\u0000Migrants e refugees from Middle East\u0000\u0000\u0000\u0000\u0000A3\u0000\u0000\u0000Denis e col.(16)\u0000\u0000\u00002014\u0000\u0000\u0000Canada\u0000\u0000\u0000English\u0000\u0000\u0000Refugees and migrants living in Canada\u0000\u0000\u0000\u0000\u0000A4\u0000\u0000\u0000Gallegos e col.(17)\u0000\u0000\u00002015\u0000\u0000\u0000Australia\u0000\u0000\u0000English\u0000\u0000\u0000Refugees from Liberia, Sierra Leone, Burundi and Democratic Republic of Congo\u0000\u0000\u0000\u0000\u0000A5\u0000\u0000\u0000Jessri e col.(18)\u0000\u0000\u00002015\u0000\u0000\u0000Canada\u0000\u0000\u0000English\u0000\u0000\u0000Migrantes e Refugiadas Árabes e Iranianas\u0000\u0000\u0000\u0000\u0000A6\u0000\u0000\u0000Hufton e col.(19)\u0000\u0000\u00002016\u0000\u0000\u0000England\u0000\u0000\u0000English\u0000\u0000\u0000Refugees in Liverpool and Manchester\u0000\u0000\u0000\u0000\u0000A7\u0000\u0000\u0000Hunter-adams e col.(20)\u0000\u0000\u00002016\u0000\u0000\u0000South Africa\u0000\u0000\u0000English\u0000\u0000\u0000Migrants And refugees from Democratic Republic of Congo Somalia e Zimbabwe\u0000\u0000\u0000\u0000\u0000A8\u0000\u0000\u0000Woldeghebrie col.(21)\u0000\u0000\u00002017\u0000\u0000\u0000Ghana\u0000\u0000\u0000English\u0000\u0000\u0000Liberian Refugees\u0000\u0000\u0000\u0000","PeriodicalId":346692,"journal":{"name":"Journal of Food Science and Nutritional Disorders","volume":"111 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131463675","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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