{"title":"Social Network's Diet and Digitalization of Food","authors":"P. D. Esposti","doi":"10.1166/JNEF.2014.1068","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1068","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"154-162"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585536","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}
{"title":"Sharing in Web Society Times: Exchanging Food","authors":"Lucia Marciante","doi":"10.1166/JNEF.2014.1069","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1069","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"163-169"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585579","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}
{"title":"Characterization of a Novel Functional Food of Alginate Emulgel Used for Obesity Treatment: Emulsifier Concentration Effect and Safety Concerns","authors":"M. AL-REMAWI, I. Maghrabi","doi":"10.1166/JNEF.2014.1072","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1072","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"96-104"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585592","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}
Y. Guigma, A. Ouédraogo, P. Zerbo, J. Millogo-Rasolodimby
Food diversity is essential for human beings. In many small areas of sub-Saharan Africa there is no information on the use of wild plants as food. This paper aims at understanding to what extent the wild plants are used by rural people in Southern Burkina Faso villages and how they are used. Wild food plants are basis to improve local agro-biodiversity and food security. In this work an ethnobotanical survey was carried out in three adjoining villages’of southern Burkina Faso. One hundred and fifty informants (equal number of women and men) were interviewed in three villages about wild food plants and their use. The results showed that fifty eight (58) plant species are used in the wild as food. Eighty six percent (86%) of them were used frequently and 14% were used in time of famine. The utilization of wild plants for food is a part of the cultural values of the local population. They make 13 categories of food with plants. Leaves (40%) and fruits (37%) contributed mostly to food preparation than other parts of the plants. These organs were used to make a diversity of foods. Almost all (75%) the food was culinary foods. Sauces and leaves stew are the most dominant ones. The majority (97%) of the villager use water of well to cook culinary food. The inhabitants used several strategies to process plants parts to obtain food. The species which were mostly used for food preparation are Adansonia digitata L., Parkia biglobosa (Jacq.) Benth., Ceiba pentandra L., Balanites aegyptiaca L., Vitex doniana Sw. and Stylochyton hypogaeus Lepr.. The foods which come from these species have good nutritive values and could be used in large scale to solve malnutrition and alimentary diseases. These species should require most attention in natural resource management in Burkina Faso.
{"title":"The Use of Wild Plants as Food in Three Adjoining Villages in Southern Burkina Faso","authors":"Y. Guigma, A. Ouédraogo, P. Zerbo, J. Millogo-Rasolodimby","doi":"10.1166/JNEF.2014.1076","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1076","url":null,"abstract":"Food diversity is essential for human beings. In many small areas of sub-Saharan Africa there is no information on the use of wild plants as food. This paper aims at understanding to what extent the wild plants are used by rural people in Southern Burkina Faso villages and how they are used. Wild food plants are basis to improve local agro-biodiversity and food security. In this work an ethnobotanical survey was carried out in three adjoining villages’of southern Burkina Faso. One hundred and fifty informants (equal number of women and men) were interviewed in three villages about wild food plants and their use. The results showed that fifty eight (58) plant species are used in the wild as food. Eighty six percent (86%) of them were used frequently and 14% were used in time of famine. The utilization of wild plants for food is a part of the cultural values of the local population. They make 13 categories of food with plants. Leaves (40%) and fruits (37%) contributed mostly to food preparation than other parts of the plants. These organs were used to make a diversity of foods. Almost all (75%) the food was culinary foods. Sauces and leaves stew are the most dominant ones. The majority (97%) of the villager use water of well to cook culinary food. The inhabitants used several strategies to process plants parts to obtain food. The species which were mostly used for food preparation are Adansonia digitata L., Parkia biglobosa (Jacq.) Benth., Ceiba pentandra L., Balanites aegyptiaca L., Vitex doniana Sw. and Stylochyton hypogaeus Lepr.. The foods which come from these species have good nutritive values and could be used in large scale to solve malnutrition and alimentary diseases. These species should require most attention in natural resource management in Burkina Faso.","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"105-115"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585694","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}
{"title":"A Special Section on Responsible Consumption in the Web Society","authors":"C. Cipolla","doi":"10.1166/JNEF.2014.1064","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1064","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"126-127"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585238","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}
{"title":"Urban Farming and Transition Towns Initiatives: Practices and Paths of Urban Regeneration","authors":"Maurizio Bergamaschi, M. Castrignanò, A. Landi","doi":"10.1166/JNEF.2014.1065","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1065","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"128-133"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585469","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}
{"title":"The Farmer's Market in the Web Society","authors":"Umberto Mezzacapo","doi":"10.1166/JNEF.2014.1067","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1067","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"143-153"},"PeriodicalIF":0.0,"publicationDate":"2014-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585522","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}
R. Tudisco, S. Calabrò, V. Terzi, M. Cutrignelli, M. Grossi, N. Musco, L. Addi, F. Infascelli
{"title":"Comparison Among Bt-Corn and Several Corn Cultivars by In Vitro Gas Production Technique","authors":"R. Tudisco, S. Calabrò, V. Terzi, M. Cutrignelli, M. Grossi, N. Musco, L. Addi, F. Infascelli","doi":"10.1166/JNEF.2014.1058","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1058","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"64-68"},"PeriodicalIF":0.0,"publicationDate":"2014-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585101","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}
B. Chiofalo, L. Liotta, V. L. Presti, Antonio Agnello, G. Montalbano, A. Marino, V. Chiofalo
Istituto Zooprofilattico Sperimentale della Sicilia, Catania, ItalyThe effects of dietary addition of sodium butyrate on growth performance and on intestinal health ofweaned piglets were studied. At the age of 21 days (Day 0), animals were weaned and, on the basisof the body weight (57±08 kg), allotted into three treatment groups consisting of 6 replication with2 pigs per pen (1 castrated male and 1 female). The three dietary treatments included a basal diet(CTR group), the basal diet supplemented with 0.15%n-butyric acid sodium salt—ADIMIX C(ADIgroup) or 0.15% of fat-protected sodium butyrate—BUTISAFE Coated (BUTI group). Growth per-formance and microbiological analyses were determined during the 45d postweaning. After slaugh-tering (66d of age) digesta and intestinal tissues were collected to evaluate variables indicative ofaspects of the gastrointestinal environment. The BUTI group showed higher (p<005) final BWand ADG than ADI and CTR. FCR showed lower values (p<005) in piglets fed sodium butyrate.Enumeration of lactic acid bacteria on intestinal mucosa showed significantly (p<001) higher val-ues in BUTI than ADI and CTR. Total SCFA was lower (p<005) in BUTI than in CTR and ADI.Villous length and crypt depth showed a significant (p<005) increase in the piglets fed sodiumbutyrate. The presented data testified the key role of sodium butyrate in maintaining the intestinalhealth status of piglets.
{"title":"Dietary Supplementation of Free or Microcapsulated Sodium Butyrate on Weaned Piglet Performances","authors":"B. Chiofalo, L. Liotta, V. L. Presti, Antonio Agnello, G. Montalbano, A. Marino, V. Chiofalo","doi":"10.1166/JNEF.2014.1053","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1053","url":null,"abstract":"Istituto Zooprofilattico Sperimentale della Sicilia, Catania, ItalyThe effects of dietary addition of sodium butyrate on growth performance and on intestinal health ofweaned piglets were studied. At the age of 21 days (Day 0), animals were weaned and, on the basisof the body weight (57±08 kg), allotted into three treatment groups consisting of 6 replication with2 pigs per pen (1 castrated male and 1 female). The three dietary treatments included a basal diet(CTR group), the basal diet supplemented with 0.15%n-butyric acid sodium salt—ADIMIX C(ADIgroup) or 0.15% of fat-protected sodium butyrate—BUTISAFE Coated (BUTI group). Growth per-formance and microbiological analyses were determined during the 45d postweaning. After slaugh-tering (66d of age) digesta and intestinal tissues were collected to evaluate variables indicative ofaspects of the gastrointestinal environment. The BUTI group showed higher (p<005) final BWand ADG than ADI and CTR. FCR showed lower values (p<005) in piglets fed sodium butyrate.Enumeration of lactic acid bacteria on intestinal mucosa showed significantly (p<001) higher val-ues in BUTI than ADI and CTR. Total SCFA was lower (p<005) in BUTI than in CTR and ADI.Villous length and crypt depth showed a significant (p<005) increase in the piglets fed sodiumbutyrate. The presented data testified the key role of sodium butyrate in maintaining the intestinalhealth status of piglets.","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"41-48"},"PeriodicalIF":0.0,"publicationDate":"2014-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64584986","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}
{"title":"Household Food Waste and Consumer Culture: Reflections on Italian Behaviour","authors":"M. Martinengo","doi":"10.1166/JNEF.2014.1062","DOIUrl":"https://doi.org/10.1166/JNEF.2014.1062","url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"2 1","pages":"73-77"},"PeriodicalIF":0.0,"publicationDate":"2014-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"64585220","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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