International Journal of Food and Nutrition Research


Chemical and microbiological properties of kavut flour produced in some regions of Turkey

Research Article of International Journal of Food and Nutrition Research Chemical and microbiological properties of kavut flour produced in some regions of Turkey Asya ÇETİNKAYA Kafkas University, Faculty of Engineering and Architecture,Department of Food Engineering, Kars-Turkey Kavut is a traditional cereal product prepared with kavut flour, which is obtained from grinding wheat or barley, and sugar, milk and butter. In this study, 35 unpacked kavut flour samples that were produced in house conditions and family businesses in Kars province and sold in delicatessen and shopping arcades were analyzed chemically to determine their ash, moisture, acidity (%), protein ratio and microbiologically to determine their Total Aerobic Mesophilic Bacteria (TAMB), coliform, mould and rope spores counts. Ash, moisture, protein and acidity ratios (%) of flour samples were found to be within the limits specified in the Turkish Food Codex Communiqué on wheat flour. According to the results of the microbiological analysis, the count of TAMB, mould and coliform bacteria were determined to be below the maximum acceptable limit defined in the Turkish Food Codex Communiqué on Microbiological Criteria. In general, it was observed that kavut flour is eligible for kavut production given its microbiological and chemical properties. Keywords: Kavut, cereal-based product, wheat flour, chemical and microbiological properties ...

Content Analysis of Television Food Advertisements Aimed at Children: Case Study of Lagos and Ibadan

Research Article of International Journal of Food and Nutrition Research Content Analysis of Television Food Advertisements Aimed at Children: Case Study of Lagos and Ibadan Folake O. Samuel1 and Grace O. Ekundayo2 1Department of Human Nutrition, University of Ibadan, Ibadan, Nigeria. 2Department of Human Nutrition, University of Ibadan, Ibadan, Nigeria. Advertisement is one of the major components of the food environment which influences in childhood food choices. This study was conducted to analyze the content of food advertisements aimed at children in Lagos and Ibadan, Nigeria. Advertisement samples which were aired between March 2016 to April 2016 were collected from six television stations. A total of 58 advertisments aimed at children were coded and analysed thematically. Beverages, fruit drinks and soft drinks were the most frequently advertised (32.8%). Butter and margarine had the highest mean duration of time spent for advertisement (47.00± 22.91 seconds), while the mean time for all the advertisement was 34.72±14.05 seconds. Although 82.8% of the advertisements had a slogan, about half of them (48.3%) carried no nutrition message. Keywords: Food advertisement, nutrition claims, children, Nigerian Television ...

A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp)

Review Article of International Journal of Food and Nutrition Research A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp) Rabia Syed1 and Ying Wu2 1PhD candidate. Graduate Research Assistant. Department of Agricultural and Environmental Sciences. College of Agriculture Tennessee State University. 2Ph.D. Associate Professor Food and Animal Science. Department of Agricultural and Environmental Sciences. College of Agriculture Tennessee State University. Pigeon pea is a perennial tropical crop primarily grown in Asia and Africa, and its seeds are consumed as a rich source of protein and carbohydrates both in fresh and dried forms. It has been used as an important part of the folk and traditional medicine in India, China, and South America to prevent and treat various human diseases. This crop has been successfully grown in some southeastern states but still considered as a novel pulse here in the US with the majority of the work focused on its non-consumable parts like leaves, stems, and roots. Literature studies indicate that pigeon pea has the potential to prevent and treat many human diseases such as bronchitis, pneumonia, measles, hepatitis, yellow fever, ulcers, diabetes, and certain forms of cancer. Nutritionally along with protein and fiber, it has a decent number of health-promoting phytochemicals. Foremost phytochemicals found in pigeon pea seeds are phenolic acids, flavonoids, tannins, saponins, and phytic acid. These minor components predominately exhibit antioxidant, antidiabetic, and anti-inflammatory activities. It is an excellent source of inexpensive plant-based protein. Some studies describe the bioactive role of protein fractions, especially as an antihyperglycemic factor. Seeds are the edible and non-perishable part of this crop with the feasibility of addition in food products. Functional properties of the pigeon pea flour make it a suitable ingredient for food products like bread, pasta, and nutritional bars which can make it a gluten-free substitute for ...

The potential use of Mentha x piperita L., Peumus boldus Mol. and Baccharis trimera Iless. extracts as functional food ingredients

Research Article of International Journal of Food and Nutrition Research The potential use of Mentha x piperita L., Peumus boldus Mol. and Baccharis trimera Iless. extracts as functional food ingredients Agustina Irazustaa, Russell Caccavellob, Luis Panizzoloa, Alejandro Gugliucci b, Alejandra Medrano *a a Laboratorio de Bioactividad y Nanotecnología de Alimentos. Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Udelar, Uruguay; b Glycation, Oxidation and Disease Laboratory, Dept. of Research, College of Osteopathic Medicine, Touro University-California, Vallejo, CA, USA We studied the comparative antioxidant and anti-glycation activities of Mentha x piperita L., Baccharis trimera Iless. and Peumus boldus Mol, in order to evaluate their potential interest as ingredients in functional foods. The total content of polyphenol compounds was determined by Folin-Ciocalteau assay as their antioxidant and anti-glycation capacities, using ABTS and ORAC for the first one and a model with methylglyoxal and bovine serum albumin for the latter. Then, paraoxonase 1 (PON 1) arylesterase activity was measured as well as apolipoprotein A-1 (ApoA-1) structure by SDS-PAGE, in the presence of an oxidative agent and the herbal extracts. Finally, the same procedure was applied to high density lipoprotein (HDL) particles using a Lipoprint kit. Results show that herbal extracts have a considerable amount of total polyphenols, thus a high antioxidant activity and a considerable anti-glycation activity. Furthermore, these extracts restore PON 1 activity as well as the original configuration of apoA-1 and the distribution of HDL subclasses, favouring anti-atherogenic particles. These herbal extracts are interesting targets to use as ingredients in functional foods. Keywords: Antioxidant, Advanced glycation, Mentha x piperita L., Peumus boldus Mol., Baccharis trimera Iless ...

Dr. Xue Wu ZHANG
Professor, South China University of Technology, 381 Wushan Road, Guangzhou 510640, People’s Republic of China

Dr. Yuan Soon Ho
Distinguished Professor/Director, Graduate Institute of Medical Science, College of Medicine, Taipei Medical University

Prof. Dr. Mahmoud Abd-Allah Mohamed Saleh
Chief Researcher , Special Food & Nutrition, Dept., Food Technology Res. Inst (FTRI), Agric. Res. Center, (ARC), 9 El-Gamma st., Giza, Egypt

Dr. Khaled Saad Zaghloul Ali
Associate Professor, Faculty of Medicine, Pediatric Department, Assiut University

Dr. Jiban Shrestha
Scientist, Nepal Agricultural Research Council, National Maize Research Program, Rampur, Chitwan, Nepal

Dr. Vikas Kumar
Assistant Professor (Food Technology and Nutrition), School of Agriculture, Lovely Professional University

Dr. Majid Sharifi-Rad
Department of Range and Watershed Management, Faculty of Natural Resources, University of Zabol

Dr Rodney Alexandre Ferreira Rodrigues
Universidade Estadual de Campinas, Centro Pluridisciplinar de Pesquisas Químicas e Biológicas

Dr. Carolina Veronezi
Research Scientist & Teacher, University of the State of Minas Gerais – UEMG and Union of Great Lakes Colleges – UNILAGO

Dr. Pankaj Kumar Singh
Assistant Professor, Department of Animal Nutrition, Bihar Animal Sciences University

Dr. Guang Hao
Georgia Prevention Institute, Department of Population Health Sciences, Medical College of Georgia. Augusta University

Dr. Umar Farooq
Associate Professor, Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture

Dr. Ionel BONDOC
Associate Professor, University of Agricultural Sciences and Veterinary Medicine Iasi, Faculty of Veterinary Medicine Iasi (ROMANIA), Department of Public Health

Dr. Leqi Cui
Assistant Professor, Xi’an Jiaotong University, Shaanxi, China

Dr. Heba Hassan Abd-El Azim Salama
Associate Professor, National Research Centre, Food Industries and Nutrition Division

Dr. Jong-Bang Eun
Professor, Department of Food Science and Technology, College of Agriculture and Life Science, Chonnam National University

Dr. Monica BUTNARIU
Professor, habilitated doctor, chemist, Chemistry & Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645, Calea Aradului 119, Timis, Romania,

Dr. Victor Hugo Gomes Sales
Professor, Department of food technology, Instituto Federal do Amapá

Dr. Kamila Nascimento
PhD in Food Science and Technology – Federal Rural University of Rio de Janeiro – RJ, Brazil

Dr. Krešimir Mastanjević
Assistant Professor, Name and address of employer, Type of business or sector University in Osijek, Faculty of Food Technology, Franje Kuhača 20, 31000 Osijek, Croatia Science and higher education

Dr. Theophine Akunne
Department of Pharmacology and Toxicology, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria

Dr Kasim S. Abass
Assistant Professor, College of Nursing, University of Kirkuk

Dr Zhuo Wang
The Wistar Institute, Philadelphia, PA

Dr. Sheikh Adil Hamid
Assistant Professor, Division of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry

Dr Nishant P. Visavadiya
Biodesign Institute, Arizona State University, USA

Dr. Poliana Mendes de Souza
Federal University of Vales do Jequitinhonha e Mucuri

Dr. Rajinder Pal Singh Bajwa
Niagara Falls Mem Med Center, Division of Infectious Diseases, 621 Tenth Street, Niagara Falls, NY 14301.

Dr. Subrota Hati
Assistant Professor, Dept. Dairy Microbiology, Anand Agricultural University

Dr. İlknur UCAK
Assistant Professor, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University

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1. Agustina Irazusta, Russell Caccavello, Luis Panizzolo, Alejandro Gugliucci, Alejandra Medrano. The potential use of Mentha x piperita L., Peumus boldus Mol. and Baccharis trimera Iless. extracts as functional food ingredients. International Journal of Food and Nutrition Research, 2018; 2:14. DOI: 10.28933/ijfnr-2018-09-1001 
2. Rabia Syed and Ying Wu.A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp). International Journal of Food and Nutrition Research, 2018; 2:15. DOI: 10.28933/ijfnr-2018-09-0301

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International journal of food and nutrition research

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