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Carpathian Journal of Food Science and Technology最新文献

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QUALITY CHARACTERISTIC ANALYSIS OF BADUYPALM SUGAR 巴豆棕榈糖的质量特性分析
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.4
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引用次数: 1
VALORIZATION OF CAROB SEEDS AS A FUNCTIONAL FOOD 角蛋白种子作为功能性食品的价值
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.1
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引用次数: 1
ANTIBACTERIAL AND PHYTOCHEMICAL SCREENING OF VARIOUSFRUITS EXTRACTS OF ABELMOSCHUS MANIHOT TRADITIONALLYUSED FOR THE TREATMENT OF CHRONIC BRONCHITIS 传统治疗慢性支气管炎的黄花果提取物的抗菌及植物化学筛选
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.9
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引用次数: 0
PREBIOTICS AND PROBIOTICS: A FOCUSED REVIEW OF APPLICATIONSIN RESPIRATORY DISORDERS 益生元和益生菌:在呼吸系统疾病中的应用综述
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.14
M. S. Hussain, A. Sharma, R. Kumar
The principal function of food is to provide sufficient nutrients to achieve healthy diets and give a sense of fulfillment and health to people. The prevalence, seriousness, predicted patterns and economic effects of chronic respiratory conditions such as asthma, COPD, COVID-19, and other such diseases pose a serious public health challenge. The use of, among many other therapies, antibiotics, immunosuppressants, and radiation can induce alterations and influence the gastrointestinal biome. Therefore, it would be a very enticing choice to re-establish microbial balance and avoid disease if favorable microorganisms are introduced in the GIT. Probiotic and prebiotic ingredients have been the focus of substantial studies in recent decades in human nutrition with therapeutic potentials. The number of studies on possible health advantages that come via the use of probiotics and prebiotics has improved dramatically in the last few years. The concept of probiotic products has emerged from a live active culture that enhances the balance of the intestinal microbiota composition and the immunomodulatory capacity of clearly specified strains, to specific results. Prebiotics are short-chain carbohydrates that beneficially alter the composition or metabolism of intestinal microbiota. Therefore, prebiotics is supposed to improve wellness like probiotics but at the same time are economic, less toxic, and easier to introduce into the diet than probiotics. These are used to prevent and cure different medical problems and to encourage general well-being. © 2023,Carpathian Journal of Food Science and Technology. All Rights Reserved.
食物的主要功能是提供足够的营养，以实现健康的饮食，并给人们一种满足感和健康感。慢性呼吸系统疾病(如哮喘、慢性阻塞性肺病、COVID-19和其他此类疾病)的患病率、严重性、预测模式和经济影响构成了严重的公共卫生挑战。在许多其他疗法中，抗生素、免疫抑制剂和辐射的使用可以诱导改变和影响胃肠道生物群系。因此，如果在胃肠道中引入有益微生物，将是重建微生物平衡和避免疾病的一个非常诱人的选择。近几十年来，益生菌和益生元成分一直是人类营养研究的焦点，具有治疗潜力。在过去的几年里，关于使用益生菌和益生元可能带来的健康益处的研究数量有了显著的提高。益生菌产品的概念是从一种活的活性培养中产生的，它可以增强肠道微生物群组成的平衡和明确指定菌株的免疫调节能力，以达到特定的效果。益生元是短链碳水化合物，有利于改变肠道微生物群的组成或代谢。因此，益生元被认为可以像益生菌一样改善健康，但同时又比益生菌更经济、毒性更小、更容易引入饮食。这些药物用于预防和治疗不同的医疗问题，并促进总体健康。©2023，喀尔巴阡食品科学与技术杂志。版权所有。
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引用次数: 1
VALORIZATION OF CAROB SEEDS AS A FUNCTIONAL FOOD 角豆籽作为功能性食品的价值评价
Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-03-10 DOI: 10.34302/cpjfst/2023.15.1.1
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引用次数: 0
EFFECT OF GERMINATION ON CHEMICAL COMPOSITION, ANTINUTRITIONAL FACTORS, FUNCTIONAL PROPERTIES ANDNUTRITIONAL VALUE OF KIDNEY BEAN (PHASEOLUS VULGARIS) 发芽对芸豆化学成分、抗营养因子、功能特性及营养价值的影响
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.15
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引用次数: 1
ACAI (EUTERPE OLERACEA MART): ANTIOXIDANT CAPACITY AND ITS PERSPECTIVE FOR THE PREVENTION OF MULTIPLE DISEASES IN THE PERUVIAN AMAZON – A REVIEW 巴西莓(euterpe oleracea mart):抗氧化能力及其在秘鲁亚马逊地区预防多种疾病的前景综述
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-01-31 DOI: 10.34302/si/232
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引用次数: 0
Polyphenols from coffee (Coffee arabica L.) Shell and pulp extracted by ultrasound applying surface response methodology 咖啡中的多酚(咖啡阿拉比卡L.)应用表面响应法超声提取壳和浆
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2023-01-30 DOI: 10.34302/si/231
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引用次数: 0
MICROORGANISMS RESPONSIBLE FOR DETERIORATION OF FOODPRODUCTS: REVIEW 导致食品变质的微生物:综述
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.16
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引用次数: 0
ASSESSMENT OF FOOD ADDITIVES IMPACT ON ACRYLAMIDEFORMATION IN POPCORN SUPPLIED IN TEHRAN, IRAN: A RISKASSESSMENT STUDY 伊朗德黑兰供应的爆米花中食品添加剂对丙烯酰胺形成影响的评估:一项风险评估研究
IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
Carpathian Journal of Food Science and Technology
Pub Date : 2022-12-20 DOI: 10.34302/crpjfst/2022.14.4.17
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引用次数: 1
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