Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post‐harvest physiology, preservation, and role as human food

1988 ◽  
Vol 27 (2) ◽  
pp. 87-158 ◽  
Author(s):  
Zakia Bano ◽  
S. Rajarathnam ◽  
Keith H. Steinkraus
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Human Food ◽  
Post Harvest

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

scholarly journals The role of edible insects to mitigate challenges for sustainability

2021 ◽  
Vol 6 (1) ◽  
pp. 24-36
Author(s):  
Raquel P. F. Guiné ◽  
Paula Correia ◽  
Catarina Coelho ◽  
Cristina A. Costa
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
World Population ◽  
Edible Insects ◽  
Strong Component ◽  
Human Food ◽  
The World ◽  
Food And Feed ◽  
Recent Trends

Abstract This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world population, constantly increasing. Many chefs have adhered to the trend of using insects in their culinary preparations, bringing insects to the plan of top gastronomy, highlighting their organoleptic qualities allied to a recognized high nutritional value. However, in some markets, insects or insect-based products are not readily accepted because of neophobia and disgust. Moreover, the insect markets, farming, and commercialization are experiencing a huge growth, in which the domain of animal feed is undoubtedly a very strong component. The future of insects as human food and animal feed seems promising in view of the recent trends and challenges.

scholarly journals Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1149
Author(s):  
Daryl J. Mares ◽  
Judy Cheong ◽  
Shashi N. Goonetilleke ◽  
Diane E. Mather
Keyword(s):  
Enzyme Activity ◽  
Product Quality ◽  
Genetic Control ◽  
Nutritional Value ◽  
Lipoxygenase Activity ◽  
Lipoxygenase Inhibitor ◽  
Wheat Varieties ◽  
Post Harvest ◽  
End Products

Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during storage of noodle sheets prepared from flour of wheat varieties representing a range in lipoxygenase activity, as well as in different mill streams and in different grain tissues. Higher lipoxygenase concentration was associated with an increased loss of free lutein and lutein mono-esters whereas lutein diesters appeared to be more resistant to degradation. Lutein degradation was reduced in the presence of a lipoxygenase inhibitor, when noodle sheets were heated to destroy enzyme activity or when pH was increased. In addition, three populations were used to investigate the genetic control of lipoxygenase. A previously reported mutation of Lpx-B1.1 was associated with a reduction in activity from high to intermediate whilst a new locus on chromosome 4D was associated with variation between intermediate and near-zero. The gene underlying the 4D locus is a putative lipoxygenase. Stability of lutein could be improved by deployment of the mutations at the 4B and 4D loci and/or by post-harvest storage of grain under conditions that promote esterification.

Chemical composition and nutritional value of processing discards of cod (Gadus morhua)

1991 ◽  
Vol 42 (2) ◽  
pp. 145-151 ◽  
Author(s):  
Fereidoon Shahidi ◽  
Marian Naczk ◽  
Ronald B. Pegg ◽  
Jozef Synowiecki
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Gadus Morhua

Nutritional value and chemical composition of Greek artichoke genotypes

2018 ◽  
Vol 267 ◽  
pp. 296-302 ◽  
Author(s):  
Spyridon A. Petropoulos ◽  
Carla Pereira ◽  
Georgia Ntatsi ◽  
Nikolaos Danalatos ◽  
Lillian Barros ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value

Chemical composition, nutritional value, and antioxidant constituents of Kalopanax pictus leaves

2012 ◽  
Vol 131 (2) ◽  
pp. 449-455 ◽  
Author(s):  
Weicheng Hu ◽  
Chaoqing Huang ◽  
Myeong-Hyeon Wang
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Kalopanax Pictus

scholarly journals Ionizing radiation effects on food vitamins: a review

2009 ◽  
Vol 52 (5) ◽  
pp. 1267-1278 ◽  
Author(s):  
Ana Paula Dionísio ◽  
Renata Takassugui Gomes ◽  
Marília Oetterer
Keyword(s):  
Chemical Composition ◽  
Ionizing Radiation ◽  
Food Processing ◽  
Irradiation Dose ◽  
Radiation Effects ◽  
Nutritional Value ◽  
Food Composition ◽  
Industrial Processes ◽  
Cosmetic Products ◽  
Irradiation Process

Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.

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