Nutrition & Food Science: Volume 44 Issue 5

Legumin from chickpea: hypolipidemic effect in the liver of hypercholesterolemic rats

Ana L. Amaral, Ederlan S. Ferreira, Valdir A. Neves, Aureluce Demonte

This paper aims to determine the effects of 11S globulin isolated from Chickpea (Cicer arietinum L.) on lipid metabolism in animals subjected to a hypercholesterolemic and…

Evaluation of the satiating properties of a fish protein hydrolysate among overweight women: A pilot study

Yassine Zaïr, Elisa Duclos, Béatrice Housez, Coralie Vergara, Murielle Cazaubiel, Florian Soisson

This paper aims to investigate the satiety properties of a fish protein hydrolysate (blue whiting muscle hydrolysate, BWMH). Protein consumption is associated with higher satiety…

Physico-chemical and sensory properties of cereal/legume-substituted cocoa-based beverage

Babatunde Stephen Oladeji, Adeniran Omotoso Badmus

The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and…

Dysphagia: Education needs assessment for future health-care foodservice employees

Charles C. Broz, Rhonda K. Hammond

The purpose of this study was to survey current culinary, hospitality and nutrition students to determine their level of knowledge about dysphagia, or swallowing impairment, and…

Nutritional composition of takeaway food in the UK

Agnieszka Jaworowska, Toni M. Blackham, Rachel Long, Catherine Taylor, Matthew Ashton, Leonard Stevenson, Ian Glynn Davies

This paper aims to determine the nutritional profile of popular takeaway meals in the UK. Fast food has a poor nutritional profile; research has focused on the major catering…

Impact of an educational intervention using e-mail on diet quality

Kelly Cristina Moura Bombem, Daniela Silva Canella, Daniel Henrique Bandoni, Patricia Constante Jaime

– The purpose of this paper is to assess the impact of a worksite nutritional intervention on the dietary quality of adult workers from the city of São Paulo, Brazil.

Herbs as a dietary source of iron: Screening for iron bioavailability and absorption-promoting activity in selected herbs

Swarnim Gupta, Krishnapillai Madhavan Nair, Ravinder Punjal, Ananthan Rajendran, Raghu Pullakhandam

The purpose of this paper is to screen for iron bioavailability and absorption-promoting activity in selected herbs. Evidence is needed to promote and practice food-based…

Polyphenols, flavonoids and (-)-epigallocatechin gallate in tea leaves and in their infusions under various conditions

Maysoon AlHafez, Fadi Kheder, Malak AlJoubbeh

The purpose of this paper was to determine total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate (EGCG) in five commercial tea extracts and in their…

Nutritional evaluation of complementary food formulated from fermented maize, pigeon pea and soybeans

Samson Ishola Ibironke, Mojisola Aderonke Adeniyi, Joseph Bandele Fashakin

– The purpose of this study is to nutritionally evaluate complementary food formulated from fermented maize, pigeon pea (Cajanus cajan L.) and soybean.