scholarly journals Role of Food Additives on Functional and Nutritional Properties of Noodles: A Review

2021 ◽  
Vol 10 (4) ◽  
pp. 724-735
Author(s):  
Seerat Un Nisa
Keyword(s):  
Food Additives ◽  
Nutritional Properties

scholarly journals Differential Responses of Two Broccoli (Brassica oleraceaL. var Italica) Cultivars to Salinity and Nutritional Quality Improvement

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Chokri Zaghdoud ◽  
Carlos Alcaraz-López ◽  
César Mota-Cadenas ◽  
María del Carmen Martínez-Ballesta ◽  
Diego A. Moreno ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Genetic Background ◽  
Nutritional Value ◽  
Soluble Sugars ◽  
Root Hydraulic Conductance ◽  
Nutritional Properties ◽  
Specific Strategy ◽  
Nutritional Characteristics ◽  
Salinity Levels

The comparative responses of two broccoli cultivars (Brassica oleraceavar. Italica, cv. Parthenon and cv. Naxos) to a 15 d exposure to different NaCl levels were investigated. Salinity led to increased concentrations of Na+and Cl−ions in both cultivars, a disruption of the endogenous minerals levels in the shoots and roots—that varied with the cultivar and salt concentration—and decreases in the osmotic potential (Ψπ), root hydraulic conductance (L0), and stomatal conductance (Gs). The reduced biomass of Naxos at moderate NaCl indicates greater sensitivity to salinity, compared with Parthenon. Parthenon accumulated more soluble sugars, for osmotic adjustment, whereas Naxos accumulated proline, which gave the two cultivars differing nutritional characteristics. The total glucosinolates (GSLs) content was not affected by salinity in Parthenon while it decreased significantly in Naxos as a consequence of the decrease in the indole GSL. However, Naxos accumulated more aliphatic GSLs under salt stress than Parthenon, which confers on this cultivar a greater nutritional value when cultivated under salinity.These results suggest that, at distinct salinity levels, each broccoli cultivar adopts a specific strategy, indicating the crucial role of the genetic background on the organoleptic and nutritional properties that each cultivar acquires.

scholarly journals Sugar substitutes and dental health

2018 ◽  
Vol 7 (9) ◽  
pp. 1667 ◽  
Author(s):  
Rohan Sachdev
Keyword(s):  
Dental Caries ◽  
Dental Health ◽  
Food Additives ◽  
Sweet Taste ◽  
Sugar Substitutes ◽  
Disease States ◽  
Fermentable Carbohydrates ◽  
Sweetening Agents ◽  
Day By Day

Sugar is one of the most widely consumed sweetening agents. Unfortunately, its use has been linked to various disease states, such as obesity, diabetes mellitus (DM) and dental caries. Dental caries is a chronic disease which can affect us at any age. The role of sugar (and other fermentable carbohydrates such as highly refined flour) as a risk factor in the initiation and progression of dental caries is increasing day by day. Sugar substitutes are food additives that provide a sweet taste more or less similar to that of sugar and plays important role in control of dental caries.

Evaluation of By-Products of Potato Peel as Food Additive

2021 ◽  
Vol 17 ◽  
Author(s):  
Ferhat Yuksel ◽  
Aysun Durmaz
Keyword(s):  
Food Additives ◽  
Food Additive ◽  
Potato Peel ◽  
Important Food ◽  
Daily Energy Intake ◽  
Nutritional Properties ◽  
The World ◽  
Daily Energy ◽  
Important Food Source ◽  
By Products

: The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.

Risk management options for endocrine disruptors in national and international programs

2003 ◽  
Vol 75 (11-12) ◽  
pp. 2549-2553
Author(s):  
J. C. Lamb ◽  
H. B. W. M. Koëter ◽  
R. Becker ◽  
A. Gies ◽  
Les Davies ◽  
...  
Keyword(s):  
Risk Management ◽  
Food Additives ◽  
Endocrine Disrupting Chemicals ◽  
Regulatory Agencies ◽  
Screening Methods ◽  
International Programs ◽  
Management Options ◽  
Industrialized Nations ◽  
Endocrine Disrupting

This workshop was convened to address common issues and concerns associated with risk management of endocrine-disrupting chemicals (EDCs). The talks described the tools and policies for key Japanese, Australian, German, and U.S. regulatory agencies. The agencies participating in the workshop were responsible for the regulation of various substances including: chemicals, pesticides, environmental contamination, pharmaceuticals, and food additives. The panel also described the role of the Organization for Economic Cooperation and Development (OECD) in standardizing the tools and validation of testing and screening methods. The panel also included nongovernmental organizations presenting the views of the World Wildlife Fund, and the chemical industry from industrialized nations; each organization described its concerns and proposed approaches to risk management of EDCs. This summary highlights the most important areas of common points of view of government, industry, and environmentalists. We also try to identify issues upon which viewpoints diverge.

Food additives containing nanoparticles induce gastrotoxicity, hepatotoxicity and alterations in animal behavior: The unknown role of oxidative stress

2020 ◽  
Vol 146 ◽  
pp. 111814
Author(s):  
Estefany I. Medina-Reyes ◽  
Carolina Rodríguez-Ibarra ◽  
Alejandro Déciga-Alcaraz ◽  
Daniel Díaz-Urbina ◽  
Yolanda I. Chirino ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Animal Behavior ◽  
Food Additives

A DFT STUDY ON THE ROLE OF DIFFERENT OH GROUPS IN THE RADICAL SCAVENGING PROCESS

2012 ◽  
Vol 11 (04) ◽  
pp. 871-893 ◽  
Author(s):  
K. SADASIVAM ◽  
R. JAYAPRAKASAM ◽  
R. KUMARESAN
Keyword(s):  
Antioxidant Activity ◽  
Density Functional ◽  
Dominant Role ◽  
Food Additives ◽  
Radical Scavenging ◽  
Theory Approach ◽  
Oh Groups ◽  
Flavonoid Compounds ◽  
Dissociation Enthalpy

The molecular properties of robinetin and melanoxetin which are the two naturally occurring flavonoid compounds have been studied theoretically by means of density functional theory approach (DFT) at the level of B3LYP/6-311G(d,p). The analysis of computed bond dissociation enthalpy (BDE), proton dissociation enthalpy (PDE), proton affinity (PA), electron transfer enthalpy (ETE) values for both the flavonoid compounds indicate the role of B-ring for the significant antioxidant characteristics and the instability of the A-ring. It also concerns the dominant role of BDE mechanism for antioxidant activity than PDE, PA and ETE mechanisms. Ionization potential (IP) is also found to be trustworthy in the study of antioxidant activity and the computed IP magnitudes are in agreement with the values of synthetic food additives. Further, the various molecular descriptors along with the plot of frontier molecular orbitals and Mulliken spin population analysis have been obtained and the validity of Koopmans' theorem is also verified with reference to antioxidant behavior.

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