        item: #1 of 39
          id: fsns-1036
      author: Otemuyiwa, Israel Olusegun; Sanni, Adedayo Muideen; Oyewumi, Emmanuel Ayorinde
       title: Comparative Study of Starch Characteristics, In-Vitro Starch Digestibility and Glycemic Index of Some Starchy Foods Consumed in Nigeria
        date: 2017
       words: 4817
      flesch: 57
     summary: d 47.9 ± 1.6 a 7.8 ± 0.1 h 14.5 ± 0.2 d 85.5 ± 0.2 b 3.22 ± 0.8 a 21.1 ± 1.4 b 1.45 ± 0.5 e Red Sorghu 12.7 ± 1.1 b 246 ± 0.9 b 51.6 ± 0.6 bc 33.3 ± 0.2 c 15.1 ± 0.6 f 14.4 ± 0.3 d 85.6 ± 0.3 b 2.29 ± 0.09 a 15.6 ± 0.26 d 2.6 ± 0.07 d white Sorghum 13.1 ± 0.6 b 241 ± 10 c 49.4 ± 0.2 c 40.2 ± 1.5 b 10.4 ± 0.2 gh 8.41 ± 0.7 e 92.4 ± 0.5 a 2.0 ± 0.07 ab 17.1 ± 0.22 c 2.2 ± 0.07 d Cassava flour 12.5 ± 1.0 b 248 ± 2.0 b 55.2 ± 1.0 a 22.6 ± 0.1 e 22.2 ± 0.4 e 12.8 ± 1.1 d 87.8 ± 2.0 b 3.6 ± 0.3 a 10.08 ± 0.05 e 1.83 ± 0.05 e Rice 8.2 ± 0.3 e 222 ± 0.14 c 38.0 ± 0.3 e 16.5 ± 0.2 f 46.5 ± 0.9 a 26.0 ± 0.8 a 74.0 ± 0.6 e 0.48 ± 0.01 c 10.9 ± 0.02 e 1.17 ± 0.13 e Semovita 10.2 ± 1.2 cd 237 ± 8.0 c 43.8 ± 0.3 d 27.9 ± 73.01 ± 0.9d 79.8 ± 2.1c Banana flour 60.0 ± 3.0b 0.07 ± 0.002a 9442 ± 22a 104 ± 10a 96.8 ± 1.1a Yam Flour 43.7 ± 0.8 d 0.02 ± 0.001d 5911 ± 10g 65.32 ± 0.8e 75.6 ± 1.2d Semovita 55.2 ± 0.7c 0.05 ± 0.001b 8800 ± 2.9d 97.2 ± 0.5c 93.0 ± 2.8b White Sorghum flour 61.9 ± 0.1ab 0.07 ± 0.001a 9014 ± 23c 99.6 ± 1.4b 94.4 ± 3.0ab Red Sorghum flour 64.9 ± 2.0a 0.07 ± 0.004a 9113 ± 25b 100 ± 6.0b 94.8 ± 4.0a Cassava flour 60.0 ± 0.6b 0.07 ± 0.009a 9403 ± 15a 104 ± 0.7a 96.8 ± 1.2a
    keywords: amylose; content; flour; food; hydrolysis; index; nutrition; starch
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        item: #2 of 39
          id: fsns-1082
      author: Rzoska, S. J.; Rosiak, E.; Rutkowska, M.; Drozd-Rzoska, A.; Wesolowska, A.; Borszewska-Kornacka, M. K.
       title: Comments on the High Pressure Preservation of Human Milk
        date: 2017
       words: 6687
      flesch: 59
     summary: Keywords human milk, foods preservation, high pressures, thermodynamics, microbiology 1. Three replicates of a 14-day storage cycle of humane milk contaminated with Staphylococcus aureus inactivated by high pressure were made.
    keywords: figure; food; hpp; milk; min; mpa; pressure; studies
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        item: #3 of 39
          id: fsns-1100
      author: L. Teixeira, Loriana; MB Teixeira, Estelamar; Gomes, Helen Mara; Arantes-Pereira, Lucas
       title: Food Quality and Nutritional Profile of Students from a Public School in Brazil
        date: 2017
       words: 5082
      flesch: 65
     summary: Introduction Overweight and obesity among school children (aged five to nine years) and adolescents almost tripled in the last 20 years, reaching one-fifth of children and one-third of teens (Brazilian Institute of Geography and Statistics, 2010). Nutritional status of school children in the public school of Peidade-SP, Campinas, Brasil.
    keywords: age; food; health; intake; nutritional; obesity; school; score; students; years
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        item: #4 of 39
          id: fsns-1117
      author: Romani, Marco; Romani, Chiara
       title: Challenge Test Improvement: Analytical Costs and Time Optimization
        date: 2017
       words: 1665
      flesch: 56
     summary: L. monocytogenes and lactic flora growth data were then put in Combase DMfit software in order to determine the growth curves and parameters: lag phase (days), daily growth rate (log/day), beginning of the stationary phase (days) and concentration of the stationary phase (log cfu/g). The experimental data at 12°C with those extrapolated at 4°C and 8°C were used to set the model which, taking also in consideration the difference time between L. monoctogenes and lactic flora stationary phase, aimed to define the maximum concentration reached by the pathogen in the liver chicken pate stored 4 days at 4°C, 4 days at 8°C and 4 days at 12°C.
    keywords: monocytogenes; test
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        item: #5 of 39
          id: fsns-1137
      author: Puminat, W.; Teangpook, C.
       title: Phytochemicals Extraction and Nutraceuticals of Purple Corn
        date: 2017
       words: 3691
      flesch: 56
     summary: Purple corn is extracted with polar and nonpolar solvent and analyzed for flavonoids and antioxidants. The extract residue of purple corn is compared on extraction with various solvent groups.
    keywords: corn; extract; extraction; flavonoids; purple; residue; solvent
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        item: #6 of 39
          id: fsns-1146
      author: Kahramanoglu, Ibrahim; Usanmaz, Serhat
       title: Effects of Propolis and Black Seed Oil on the Shelf Life of Freshly Squeezed Pomegranate Juice
        date: 2017
       words: 3393
      flesch: 64
     summary: Titratable acidity was determined by titrating 2 mL of fruit juice in 38 mL of distilled water with 0.1 N NaOH to an end point of pH 8.1. Fruit juice content is high and taste is sweet-tart.
    keywords: day; fruit; juice; oil; pomegranate; propolis; seed; shelf
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        item: #7 of 39
          id: fsns-1152
      author: Cosman, Upul; Hettiarachchi, Priyadharshika; Wanigasuriya, Kamani; Perera, Rasika
       title: Glycemic and Lipid Metabolic Markers in Type 2 Diabetes Mellitus Patients after Consuming Red Pigmented Parboiled Rice as a Staple—A Clinical Trial
        date: 2017
       words: 5002
      flesch: 52
     summary: Height was measured only at 8 weeks to the nearest 0.1 cm, using stadiometer (No. 265M), FB G, BM I FB G, BM I Intervention with red pigmented parboiled rice 16 wks 0 wks BMI FPG HBA1c Lipid profile 4 wks BMI FPG 8 wks BMI FPG 12 wks BMI FPG 16 wks BMI FPG HBA1c Lipid FB G, BM I FB G, Hb A1c lipi d prof ile BM I www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 1, No. 2, 2017 127 Published by SCHOLINK INC. while standing up straight against the backboard, with barefoot, heels together, toes apart, and the head, shoulder blades, buttocks and heels in contact with the backboard with the head kept in the Frankfurt’s horizontal plane. As proven by many prospective studies it is clear that the risk of diabetes increases with white rice consumption implying red pigmented parboiled rice might be an alternative for white rice (Villegas et al., 2007).
    keywords: bmi; food; lipid; nutrition; red; rice; studies; study; weeks
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        item: #8 of 39
          id: fsns-1181
      author: Awuni, Thomas K.; Kye-Duodu, Gideon; Duodu, Charles; Zotor, Francis B.; Ellahi, Basma
       title: Knowledge and Determinants of Fruit and Vegetable Consumption among Adults in Hohoe Municipality, Ghana
        date: 2017
       words: 4636
      flesch: 57
     summary: Adequate FV intake depends on availability of consumer prefered choice regardless of knowledge of recommendations. The guideline aims to achieve and maintain adequate FV intake globally for NCDs prevention and has since been translated into diverse national health promotion campaigns in different geographical areas (Agudo, 2004).
    keywords: consumption; fruit; ghana; health; intake; respondents; vegetable
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        item: #9 of 39
          id: fsns-1447
      author: Watanabe, Yoshiyuki; Kitayama, Hiroko; Yamamoto, Mina; Kono, Yusuke; Yamada, Yasue; Nomura, Masato
       title: Physiological Activities of Perilla Frutescens Var. Frutescens Leaf Extracts and Storage Stability in Kneaded Noodles
        date: 2018
       words: 5027
      flesch: 54
     summary: The activities were high in the order of the acidic fraction > hot water extract > phenolic > alkaline > neutral fractions. The free fatty acid concentrations released in response to the 500 g/mL acidic fraction, alkaline fraction, and hot water extract were 1.8-1.9-fold that of the control.
    keywords: activity; extract; food; fraction; leaf; leaves; noodles; perilla; solution; water
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        item: #10 of 39
          id: fsns-1619
      author: Akan, Lale Sariye
       title: Production and Characteristics of a Traditional Food: Molasses (Pekmez)
        date: 2018
       words: 2984
      flesch: 62
     summary: According to the Turkish Standards Institute (TS 3792), grape molasses are defined as a product that is produced by the addition of dark-matter substances obtained by vacuum or lightening according to the method of the present invention, without reducing the acidity of fresh or raisin syrup, or by reducing the acidity with calcium carbonate (Tetik et al., 2010; Türkben et al., 2010). Table 1 shows the chemical and microbiological properties of grape molasses according to TS3792 (TSE, 1989).
    keywords: food; grape; molasses; pekmez; production; properties; samples; syrup
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        item: #11 of 39
          id: fsns-1620
      author: Akan, Lale S.; Özdogan, Yahya
       title: Production and Characteristics of a Turkish Traditional Food in Another Country (Jonkoping-Sweden): Molasses
        date: 2018
       words: 3053
      flesch: 63
     summary: According to the Turkish Standards Institute (TS 3792), grape molasses are defined as a product that is produced by the addition of dark-matter substances obtained by vacuum or lightening according to the method of the present invention, without reducing the acidity of fresh or raisin syrup, or by reducing the acidity with calcium carbonate (Tetik et al., 2010; Turkben et al., 2010). Grape production which occupies the most important place in every period of Turkish history, grape molasses which is made with grapes, and many other products are required to be made in conformity with the standards and quality.
    keywords: food; grape; molasses; number; pekmez; production; syrup
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        item: #12 of 39
          id: fsns-1632
      author: Onyangore, Faith Obegi; Ochuodho, Julius; Osano, Odipo; Omondi, Cornell Akwiri
       title: Aberration of Metals Competing for Iron on Exposure to Lambda Cyhalothrin and Aflatoxins in Dietary Fish from Selected Aquatic Sources in Kenya
        date: 2018
       words: 7069
      flesch: 54
     summary: Fish in River Nyando had higher iron levels with a mean of 17.11 ± 7.81 mg/kg and 25.68 mg/kg in Clarias gariepinus and Oreochromis niloticus respectively than in fish bred in River Nyando. Fish from River Nyando had higher iron levels than those bred in Sagana.
    keywords: aflatoxin; cyhalothrin; fish; food; iron; iron levels; lambda; levels; metals; nyando; river; sagana; studies; study; treatment; zinc
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        item: #13 of 39
          id: fsns-1689
      author: Sato, Akie; Komatsuzaki, Noriko
       title: Effect of Live Lactobacillus Paracasei NFRI 7415 on the Preference for a Lard Diet or Fish Oil Diet in Rats
        date: 2018
       words: 5422
      flesch: 61
     summary: Food intake (g) 585 ± 20 598 ± 41 554 ± 46 595 ± 55 Lard diet intake (g) 388 ± 53 386 ± 75 433 ± 69 408 ± 49 Fish oil diet intake (g) 197 ± 39 209 ± 54 135 ± 43 142 ± 31 Ratio of fish oil diet intake (%) 34 ± 7 35 ± 10 24 ± 8 26 ± 5 n-6/n-3 ratio 2.5 2.5 3.0 3.2 Body weight (g) 297 ± 12 306 ± 17 303 ± 20 309 ± 23 Liver weight (g/100g BW) 3.26 ± 0.17 3.07 ± 0.22 2.36 ± 1.04 3.04 ± 0.15 Perirenal fat tissue weight (g/100g BW) 1.25 ± 0.24 1.25 ± 0.18 1.25 ± 0.15 1.31 ± 0.13 Epididymis fat tissue weight (g/100g BW) 2.24 ± 0.31 2.16 ± 0.32 2.38 ± 0.26 2.45 ± 0.15 Plasma lipid (mg/dL) Triacylglycerol 76.1 ± 21.6a 101.7 ± 35.1ab 122.3 ± 13.0b 113.3 ± 15.1ab T-cholesterol 45.7 ± 10.2 38.7 ± 12.4 52.9 ± 9.7 56.7 ± 7.9 Liver lipid (mg/g) Triacylglycerol 18.7 ± 2.9 16.6 ± 7.1 10.8 ± 6.0 12.5 ± 5.8 T-cholesterol 1.08 ± 0.15 1.24 ± 0.22 1.18 ± 0.17 1.28 ± 0.27 Values represent mean ± SD. Fecal Weight and Fecal Lipids after a Dietary Treatment Period of 4 Weeks LD ( n=5) LLD ( n=5) FD ( n=5) FLD ( n=5) Weight (fresh) (g) 2.21 ± 0.68 2.06 ± 0.58 2.13 ± 0.22 2.27 ± 0.36 Weight (dry) (g) 2.11 ± 0.44 1.79 ± 0.48 1.81 ± 0.24 1.91 ± 0.32 Total fat (mg/g) 50.6 ± 8.95b 46.1 ± 4.5ab 32.0 ± 9.34a 40.2 ± 6.61ab Bile acid (mg/g) 8.40 ± 1.62 6.57 ± 0.93 7.99 ± 1.03 7.01 ± 0.76 T-cholesterol (mg/g) 0.35 ± 0.10 0.37 ± 0.10 0.32 ± 0.03 0.37 ± 0.05 Values represent mean ± SD.
    keywords: diet; fish; food; group; intake; oil; period; self
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        item: #14 of 39
          id: fsns-1700
      author: Oloo, Benard O.; S., Mahungu; A., Kahi; Amonsou, Eric
       title: Quantity and Functionality of Protein Fractions Isolated from 3 Ecotypes of Indigenous Chicken in Kenya
        date: 2018
       words: 6614
      flesch: 56
     summary: Lower protein solubility has an influence on the functionality and or defects of chicken proteins such as the pale soft exudative (PSE) condition (Mudalal et al., 2014). It concludes that Indigenous chicken protein isolates’ nutritional and functional properties are affected by part of chicken and ecotype clusters.
    keywords: bands; breast; chicken; content; ecotypes; et al; food; kda; meat; protein; sarcoplasmic; science; solubility; thigh
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        item: #15 of 39
          id: fsns-1721
      author: W., Puminat; C., Teangpook
       title: Quality Oil for Deep Frying in Foods and Changes Acidity on Various Kind of Oils after Frying
        date: 2018
       words: 3371
      flesch: 69
     summary: Statistical data of fried oils estimate and systematize on three recipes of food (Doughstick, Fish cake and Fried chicken). Frying oils are collected by batch in three Intervals of sampling.
    keywords: acid; food; frying; oil; oils; recipes; temperature; time; value
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        item: #16 of 39
          id: fsns-1768
      author: Lares-Michel, Mariana; Housni, Fatima Ezzahra; Cervantes, Virginia Gabriela Aguilera; Carmona, María del Carmen Barragán; Cañedo, Claudia Llanes
       title: Influence of Women Age on Berries Consumption: The Role of Liking and Properties of Berries as Determinants of Their Intake
        date: 2019
       words: 6670
      flesch: 55
     summary: The results show that berries consumption frequency of YAW and MAW are mainly into a mid-scale (1-3 times a month to once a week) whereas OAW consumption are skewed towards lower frequencies, since 40% of these women never consume berries. www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 1, 2019 26 Published by SCHOLINK INC. 2.2 Instrument and Data Collection An adapted Food Consumption Frequency Questionnaire validated for the Mexican population was applied (Macedo-Ojeda et al., 2013), which asked about berries consumption, considering as such: blueberry, raspberry, strawberry and blackberry.
    keywords: adult; adult women; age; berries; consumption; correlation; food; health; maw; nutrition; oaw; value; women; yaw
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        item: #17 of 39
          id: fsns-1781
      author: Yulianto, Aton; Widiyanti, Palupi Tri; -, Suparman; -, Musa
       title: Fermented Starch: Production Testing of Process Stabilization
        date: 2019
       words: 3181
      flesch: 55
     summary: 2.3.3 Data Analysis Testing of quality stabilization of fermented starch product is carried out by several repetitive testing. The quality stabilization of fermented starch is observed through its functional characteristics including paste clarity, swelling power, and expanding capability.
    keywords: cassava; fermentation; food; process; product; starch; tapioca
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        item: #18 of 39
          id: fsns-1815
      author: J.C., Ibeabuchi,; D.C., Okafor,; I.M., Agunwah,; O.A., Agim,; M.O., Nwosu,; C.N., Eluchie,; E.J., Aneke,
       title: Proximate and Sensory Evaluation of Different Zobo-Moringa Blends Packaged in Tea Bags
        date: 2019
       words: 5206
      flesch: 63
     summary: Solar drying of Roselle (Hibiscus sabdariffa L.): Mathematical Modelling, Drying Experiments, and Effects of the Drying Conditions. Food Agriculture Journal, 1, 1-3. Perry, L. M. (1980).
    keywords: difference; food; hibiscus; journal; moringa; nutrition; roselle; sabdariffa; samples; science; studies; zobo
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        item: #19 of 39
          id: fsns-1881
      author: A.I., Peter-Ikechukwu,; J.C., Ibeabuchi,; C.N., Eluchie,; I.M., Agunwah,; E.J., Aneke,; M.N., Chukwu,; J.C., Ogbuagu,; D.C., Okafor,
       title: Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour
        date: 2019
       words: 5229
      flesch: 63
     summary: Flour sample with least time of wettability would perform better in textured comminuted meat and baked products (Achinewhu et al., 1998). Accepted: November 25, 2018 Online Published: March 9, 2019 doi:10.22158/fsns.v3n2p39 URL: http://dx.doi.org/10.22158/fsns.v3n2p39 Abstract Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied.
    keywords: capacity; cocoyam; flour; food; nutrition; oil; samples; sausage; science; soybean; water; wheat
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        item: #20 of 39
          id: fsns-1924
      author: Kpaibé, André Philippe S.; Kouassi, Yao Aya K.A.; Yao, N’goran Jean Simon T.; N’bra, Alexandre Koko; Dibi, Sylvain K.; Aké, Michèle
       title: Fat Content and Fatty Acids Profile in Follow-on Formulas Commercialized in Côte d'Ivoire
        date: 2019
       words: 2247
      flesch: 62
     summary: As in breastmilk, saturated and unsaturated fatty acids as well as essential fatty acids must be present in these formulas to ensure growth in children (Vaysse et al., 2011; Bernard & Annie, 1995). Fatty Acid Profile of Milk Analyzed Group Fatty acids detected Proportion of fatty acids identified in follow-up formula (%) 1 2 3 4 5 6 7
    keywords: acid; content; fatty; follow; formula; milk
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        item: #21 of 39
          id: fsns-1956
      author: B.P., Bintu; A.S., Falmata; B.K., Maryam; M.A., Raihatu; Z., Chellube; H., Hauwa; S., Modu
       title: Microbial, pH, Titratable Acidity, Functional and Sensory Properties of Weaning Food Blends Formulated from Maize, Cowpea, Bambaranut and Groundnut
        date: 2019
       words: 5346
      flesch: 57
     summary: Weaning food blends with low water absorption capacity tend to have their microbial activities reduced (Imtiaz et al., 2011). Studies on the evaluation of the nutritional quality chemical composition and rheological characteristics of a cereal of fortified with legume as a weaning of food blend.
    keywords: cowpea; fermentation; food; groundnut; hours; maize; mbg; parts; science; water; weaning
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        item: #22 of 39
          id: fsns-2033
      author: Sagheddu, Valeria; Guidesi, Elena; Galletti, Serena; Elli, Marina
       title: Selection and Characterization Criteria of Probiotics Intended for Human Use from the Past to the Future
        date: 2019
       words: 4589
      flesch: 41
     summary: Briefly, probiotic cells bind pathogens causing a sort of clumping effect limiting the pathogen interaction with the surfaces of the host and facilitating the excretion of pathogens trough biological fluids (e.g., saliva, feces) (Janković et al., 2012). The omics approaches with the advent of new molecular methods greatly contributed to the comprehension of the usefulness of probiotic towards hosts, mainly quantifying the expression variation of certain housekeeping genes of probiotic cells in response to specific environmental conditions.
    keywords: et al; food; microbiol; models; potential; probiotic; vitro
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        item: #23 of 39
          id: fsns-2163
      author: Kobayashi, Minatsu; Hirata, Mayuko; Abe, Eri; Horiguchi, Mieko
       title: Differences in Dietary Intake of Women with Standard Weight but Varying Body Fat Percentages in Japan
        date: 2019
       words: 5007
      flesch: 61
     summary: Energy and Nutrient Intake*** of Standard Group and Hidden Obese Group Standard group (n=376) Hidden obese group (n=160) P value* mean ± SD mean ± SD Energy (kcal) 1654.8 ± 548.9 1568.3 ± 407.0 0.044** Protein (g) 53.3 ± 7.1 52.1 ± 6.6 0.074 Total fat (g) 52.1 ± 10.1 50.0 ± 10.4 0.036 SFA (g) 18.0 ± 4.2 17.0 ± 4.4 0.017 MUFA (g) 18.2 ± 3.8 17.5 ± 3.9 0.082 PUFA (g) 10.6 ± 2.6 10.3 ± 2.6 0.318 Cholesterol (mg) 234.1 ± 73.6 234.2 ± 76.4 0.993 Carbohydrate (g) 204.3 ± 27.0 210.1 ± 25.8 0.023 Total dietary fibers (g) 8.7 ± 2.2 8.4 ± 2.4 0.251 Natrium（mg) 1672.9 ± 577.5 1664.6 ± 643.3 0.884 Potassium (mg) 1867.3 ± 391.5 1845.5 ± 422.3 0.565 Calcium (mg) 492.0 ± 185.8 465.8 ± 175.0 0.129 Magnesium (mg) 206.0 ± 37.7 203.1 ± 42.2 0.419 Phosphorus (mg) 846.8 ± 146.3 825.5 ± 136.0 0.117 Iron (mg) 6.1 ± 1.3 6.1 ± 1.4 0.936 Zinc (mg) 6.9 ± 0.8 6.8 ± 0.7 0.861 Copper (mg) 0.9 ± 0.2 0.9 ± 0.2 0.743 Manganese (mg) 2.8 ± 1.0 3.1 ± 1.3 0.001** Iodine (µg) 629.4 ± 202.4 682.3 ± 232.6 0.013** Serene (µg) 48.7 ± 11.1 48.4 ± 10.7 0.768 Chrome (µg) 4.3 ± 1.7 4.1 ± 1.7 0.302 Molybdic (µg) 156.8 ± 53.2 159.1 ± 53.2 0.648 Alpha-carotene (µg) 365.2 ± 293.4 398.2 ± 326.5 0.249 Beta-carotene (µg) 1674.6 ± 876.7 1727.4 ± 1043.0 0.575** Vitamin A (µg) 587.3 ± 413.1 550.1 ± 329.5 0.270** Vitamin D (µg) 4.4 ± 1.7 4.3 ± 1.7 0.699 Alpha-tocopherol (mg) 5.9 ± 2.1 5.8 ± 2.1 0.640 Vitamin K (µg) 179.98 ± 102.2 169.2 ± 110.5 0.276 Vitamin B1 (mg) 0.71 ± 0.11 0.69 ± 0.1 0.210 Vitamin B2 (mg) 1.1 ± 0.31 1.14 ± 0.30 0.754 Niacin (mgNE) 11.3 ± 2.3 11.3 ± 2.14 0.767 Vitamin B6 (mg) 0.9 ± 0.1 0.9 ± 0.1 0.833 Vitamin B12 (µg) 4.6 ± 1.8 4.4 ± 1.7 0.267 www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 3, 2019 91 Published by SCHOLINK INC. Folate (µg) 224.6 ± 61.6 229.1 ± 65.6 0.441 Pantothenic acid (mg) 5.2 ± 0.9 5.1 ± 0.9 0.294 Biotin (µg) 26.5 ± 6.5 26.6 ± 6.2 0.800 Vitamin C (mg) 65.0 ± 24.9 68.1 ± 28.5 0.238** Salt (g) 4.2 ± 1.5 4.1 ± 1.6 0.815 Alcohol (g) 4.0 ± 6.6 3.7 ± 6.8 0.574 Hidden obese group; Participants with 18.5≦BMI<25.0 and BFP ≧ 30; Standard group; Participants with 18.5≦BMI<25.0 and BFP <30. Food Intake*** of Standard Group and Hidden Obese Group Standard group (n=376) Hidden obese group (n=160) P value* (g) mean ± SD mean ± SD cereals 223.2 ± 59.6 237.8 ± 58.6 0.009 Potatoes and starches 25.2 ± 14.4 24.2 ± 15.2 0.483 Sugars 3.0 ± 3.3 2.7 ± 2.8 0.375** Beans 39.0 ± 24.8 36.3 ± 28.4 0.283** Nuts and seeds 1.6 ± 3.1 1.6 ± 2.8 0.834
    keywords: bmi; fat; food; group; intake; obesity; participants; physique; standard
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        item: #24 of 39
          id: fsns-2240
      author: D.C., Okafor; I.M., Agunwah; C.C., Ezegbe; C.L., Ekeoma; N.C., Onuegbu
       title: Sugar Spectra of Syrups Produced from Different Tuber Starches via Crude Enzymes and Amyloglucosidase Sources
        date: 2019
       words: 5218
      flesch: 59
     summary: All other starch sources (cassava and water yam starches) on the millet crude enzyme gave their highest degree brix at 15 grams concentration. Brix Reading of Syrups Produced with Crude Enzyme Application at Different Concentrations for Different Starch Sources Sources of Enzymes Sources of carbohydrates Quantity of crude enzymes applied (Grams) 0.0 3.0 6.0 9.0 12.0 15.0 20.0 Millet Cassava starch 0.0 7.0 9.0 12.0 13.6 15.40 15.30 Water yam starch 0.0 9.5 11.3 12.5 13.5 15.0 14.8 Potato white starch 0.0 10.5 11.8 13.8 15.5 18.5 18.0 Sorghum Cassava starch 3.0 9.5 11.9 13.5 14.5 16.0 15.8 Water yam starch 0.0 7.4 8.1 10.5 11.7 13.5 13.10 Potato white starch 0.0 8.5 9.8 11.5 13.7 15.0 14.8 Wheat Cassava starch 0.0 6.3 8.5 10.7 12.6 14.7 14.0 Water yam starch 0.0 8.5 9.8 10.6 11.3 12.8 12.4 Potato white starch 0.0 11.3 12.6 15.0 19.0 25.0 24.8 3.2 Sugar Spectra of Syrups as a Result of Effect of Only Starch Source Interaction For fructose, interaction between the starches showed that, water yam starch gave the highest mean yield of fructose (11.95 g/l) followed by cassava starch (7.55 g/l) while potato white starch gave the www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 3, No. 3, 2019 102 Published by SCHOLINK INC. least fructose yield (5.78 g/l) irrespective of the enzymes used.
    keywords: cassava; enzyme; sorghum; starch; water; wheat; yam; yield
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        item: #25 of 39
          id: fsns-2325
      author: Gao, Lin; Gu, Duanyin; Sun, Xin; Zhang, Rentang
       title: Investigation of Processing Technology for Aged Black Jujube
        date: 2019
       words: 5745
      flesch: 59
     summary: The polyphenol content fluctuated greatly, and the increase was the most obvious at 200 mL, reaching 4.37 g/100g. There was no significant difference in the content of cAMP at 100-400 mL and 500-600 mL. As can be seen from figure 3, with the increase of total water content, the water content of the jujube also showed an upward trend. At 36 h, 48 h, 60 h, 72 h, 84 h, and 96 h. Cyclic adenosine monophosphate, 5-hydroxymethylfurfural, polyphenols, total acids, reducing sugars, water content and other indicators of each sample were detected respectively.
    keywords: blackening; content; food; jujube; temperature; time; total; water
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        item: #26 of 39
          id: fsns-2386
      author: Acquisgrana, María del Rosario; Pamies, Laura Cecilia Gómez; Benítez, Elisa Inés
       title: Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour
        date: 2019
       words: 4124
      flesch: 57
     summary: Condensed tannins have a negative impact on sorghum flours because they reduce the digestibility of many nutrients, which can affect animal productivity and health (Awika & Rooney, 2004). For UMS (Figure 1), it is observed that pigmented sorghum T contains more polyphenols than the rest of the samples (0.40%), while non-pigmented sorghum shows the lowest value (<0.03%).
    keywords: extraction; food; polyphenols; samples; sorghum; tannins; ums
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        item: #27 of 39
          id: fsns-2426
      author: Puminat, W.
       title: Maintain the Chili Colour of a Sea-food Dipping Sauce in Product Processing
        date: 2019
       words: 3272
      flesch: 64
     summary: It is also used as economic plant for medicinal plant and product food. Several types of food products contain chili such as chili dipping sauce, chili sauce and canned food.
    keywords: blanching; chili; chlorophyll; colour; cooling; food; green; process
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        item: #28 of 39
          id: fsns-2430
      author: Zhu, Xiashi; Ren, Qiuyi
       title: A Synergistic Sensitized Fluorescent Determination of 2,4-Dichlorophenoxyacetic Acid in Vegetable Samples Based on the Derivatives of Calix[4]arene
        date: 2019
       words: 6410
      flesch: 62
     summary: Hydroxypropyl-β-cyclodextrin enhanced determination for the vitamin B12 by fluorescence quenching method. Determination of safranine T in food samples by CTAB sensitised fluorescence quenching method of the derivatives of calix[4]arene.
    keywords: 2,4; determination; effect; figure; fluorescence; medium; quenching; sax; sds; zhu
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        item: #29 of 39
          id: fsns-2434
      author: A.A., Adewumi,; E.O., Idowu,; J.B., Edward,; O.A., Iwalaye,; O.O., Fadiya,; B.D., Obafemi,
       title: Some Physiological Responses of Clarias gariepinus Fed Graded Levels of Cirina forda Larvae Based Diets
        date: 2019
       words: 5993
      flesch: 60
     summary: Knowledge of the capacity of a fish to utilize the nutrients in the diet is an essential pre-requisite for appropriate formulation of fish feed (Wilson, 1994). The high cost and fluctuating quality as well as the uncertain availability of fish meal have led to the need to identify alternative protein sources for fish feed formulation.
    keywords: activity; cirina; control; diets; enzyme; fed; feed; fish; food; forda; growth; nutrition; protein; weight
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        item: #30 of 39
          id: fsns-2665
      author: Ali, Manal Abdeen; Mahmoud, Ibtihag Awad; Balla, Sawsan Ahmed; Lecomte, Rekha; Dehondt, Laura; Abdekareem, Eman Ahmed; Gubara, AbdelHalim Rahma
       title: Acceptability and Satiety Evaluation of a Developed Nutritionally Balanced School Meal
        date: 2020
       words: 5351
      flesch: 65
     summary: The initial week started with serving the conventional school meal (Balila) for 5 days as a control, followed by the newly developed products (5 of them; A: Soy based product “Vitamamba”; B: Lentil based product; C: Lentil based product + inclusion product; D: Chick pea based product; E: Chick pea based product + inclusion product) served for consecutive 15 school study days giving 3 alternating days for each product. A: Soy based product Vitamamba; B: Lentil based product; C: Lentil based product + inclusion product; D: Chick pea base product; E: Chick pea based + inclusion product.
    keywords: chick; frequency; inclusion product; lentil; pea; product; students; week
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        item: #31 of 39
          id: fsns-2743
      author: MB, Raihanatu; AS, Falmata; BP, Bintu; BK, Maryam; Ali, Hadiza Ahmed; MB, Comfort; S, Modu
       title: Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds
        date: 2020
       words: 8893
      flesch: 67
     summary: The cost of producing sprouted wheat couscous blends is cheaper than the commercial couscous. The moisture content of sprouted wheat couscous blends were 7.07%, 8.01% and 6.78% respectively.
    keywords: bean; blends; content; protein; pumpkin; seeds; soya; sprouted; vitamin; wheat
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        item: #32 of 39
          id: fsns-2882
      author: Fry, Lincoln J.
       title: Hunger in Madagascar: A Case Study
        date: 2020
       words: 1902
      flesch: 55
     summary: Keywords hunger, Madagascar, hunger predictors, respondent perceptions of government actions, national probability sample 1. These studies have provided a consistent list of significant hunger predictors.
    keywords: africa; countries; food; hunger; madagascar
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        item: #33 of 39
          id: fsns-4005
      author: Blanchard, ANVOH Koutoua Yves; Valery, NIABA Koffi Pierre; Adjoua, Kouadio Larissa; Beryl, Kouadio Amani Ange
       title: Prevention of Kidneys Failure in Patients with Heart Diseases at Cardiology Institut of Abidjan
        date: 2021
       words: 3452
      flesch: 54
     summary: Results: The results of food frequency questionnaire shown that patients with higher serum creatinine are those who drink less than 1,5 liters of water a day and/or those have not a good repartition in water consumption. Despite the fact that the influence of certain types of nutrients has been widely studied in relation to kidney function and overall health condition of CKD patients, there are few studies on the impact of specific diet precisely, the impact of water consumption on their survival.
    keywords: clearance; consumption; creatinine; disease; kidney; patients; serum; water
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        item: #34 of 39
          id: fsns-796
      author: Andrew, Amegovu K.; Michael, Mawadri; Mandha, Juliana
       title: Nutritive Profile of Sun Dried Fermented Mud Fish (Clarias Anguiliaris) and Tiger Fish (Hydrocynus Vittatus) Locally Known as Abil Alier Sold in Markets in South Sudan
        date: 2017
       words: 3751
      flesch: 56
     summary: Fish protein isolate: Proximate Composition of C. Anguillaris and H. Vittatus Component Content (%) C. anguiliaris H. vittatus Moistur 14.3 ± 0.62a 8.12 ± 0.08b Protein 65.98 ± 0.01a 75.18 ± 0.04b
    keywords: acid; anguiliaris; content; fatty; fish; food; protein; vittatus
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        item: #35 of 39
          id: fsns-838
      author: Fry, Lincoln J.
       title: Is Hunger Destined to be Perpetual in Burundi?
        date: 2017
       words: 4875
      flesch: 59
     summary: These include whether rural residents, especially agricultural workers, are hungrier than other Burundi respondents. This paper will look at farmers, in order to determine if they are in fact hungrier than other Burundi respondents.
    keywords: africa; burundi; country; education; food; hunger; percent; respondents; rural; table
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        item: #36 of 39
          id: fsns-878
      author: Rabelo, Heros Teixeira; Barroso, Wanise Borges Gouvea; Magalhaes, Jorge Lima
       title: Micronutrients as an Innovation Opportunity for the Pharmaceutical Industry: A Case Study of Vitamin D in Brazil
        date: 2017
       words: 4632
      flesch: 51
     summary: A Case Study of Vitamin D in Brazil Heros Teixeira Rabelo1, Wanise Borges Gouvea Barroso2 & Jorge Lima Magalhães2,3* 1 Research and Marketing Department, GROSS Pharmaceutical Laboratory, Rio de Janeiro, Brazil 2 Research and Development in the Pharmaceutical Industry, Centre for Technological Innovation/NIT-FAR, Oswaldo Cruz Foundation/FIOCRUZ, Ministry of Health, Brazil 3 Global Health and Tropical Medicine (GHTM), Instituto de Higiene e Medicina Tropical (IHMT), Universidade Nova de Lisboa (UNL), Rua da Junqueira, Lisboa, Portugal * A case study of vitamin D as a pharmaceutical supplement is launched in the Brazilian Market.
    keywords: drops; food; health; innovation; laboratory; market; new; nutrition; pharmaceutical; sales; vitamin
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        item: #37 of 39
          id: fsns-889
      author: Mahawar, Manoj Kumar; Jalgaonkar, Kirti; Kadam, Dattatreya; Chavan, Prasad
       title: Entrepreneurial Skill Development through Aonla Processing in Punjab, India
        date: 2017
       words: 2482
      flesch: 52
     summary: 2.6 Colour Colour of aonla fruits as well as aonla juice was recorded using Hunterlab colour analyzer (HunterLab MSEZ-4500L, Virginia, USA) and respective L, a, b values were obtained. For processing operations, aonla fruits with similar maturation characteristics were procured from the farm of ICAR-CIPHET Abohar, Punjab, India.
    keywords: food; fruits; india; juice; nutrition; plant; processing; science
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        item: #38 of 39
          id: fsns-893
      author: Al-Moghazy, Marwa; Ammar, M. S.; M. Sief, Mohamed; R. Mohamed, Sherif
       title: Evaluation the Antimicrobial Activity of Artemisia and Portulaca Plant Extracts in Beef Burger
        date: 2017
       words: 4575
      flesch: 50
     summary: The results show that Artemisia extract was inhibited all tested microorganisms (Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella Typhimurium, Listeria monocytogenes and E.coli O157:H7) while, Portulaca extract affect Staphylococcus aureus only. The sensory quality of the formulated beef burger was carried out, beef burgers incorporated with Portulaca extract were having good sensory quality, while the beef burgers containing Artemisia extract were having bad sensory quality (bitter taste), although it showed good microbiological quality, thus further researches are needed to remove the compounds which induce the bitter taste until we can use the Artemisia extract as an antimicrobial in meat products.
    keywords: activity; antimicrobial; artemisia; beef; burger; extract; food; minimum; portulaca
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        item: #39 of 39
          id: fsns-900
      author: Ponnappan, Saravanan; Thangavel, Arun; Sahu, Omprakash
       title: Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties
        date: 2017
       words: 2636
      flesch: 53
     summary: The data results shows presence the level of anthocyanin, polyphenol and other vital antioxidant activities were higher in black rice variety. Sompong et al. (2011) reported that cyanidin 3-glucoside and peonoidin 3-glucoside as the dominant anthocyanins in black rice varieties with contents ranging from 19.4 to 140.8 mg/100 g DM and 11.1-12.8 mg/100 g DM respectively.
    keywords: anthocyanin; content; food; lutein; mg/100; rice; varieties
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