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1 – 10 of 11Antoine G. Farhat, Doris Jaalouk and Serine Francis
The relationship between adherence to a Mediterranean diet and reduced mortality or a lower incidence of major chronic diseases has been widely studied. The purpose of this study…
Abstract
Purpose
The relationship between adherence to a Mediterranean diet and reduced mortality or a lower incidence of major chronic diseases has been widely studied. The purpose of this study was to assess the adherence of a Lebanese adult sample to the Mediterranean diet.
Design/methodology/approach
This cross-sectional dietary survey involved a Lebanese population sample aged 19 to 70 years. A total of 615 men and women were asked to fill a diet history questionnaire (144 items), assisted by trained nutrition research assistants. Data were analyzed and compared to the Mediterranean diet recommendations, and the Mediterranean diet score, a ten-point scale based on above and below median levels of consumption, was estimated.
Findings
There was no significant difference in terms of adherence between men and women participants below the age of 30 years, while women over 30 years had a poorer score than men within this age group. The surveyed sample was found to have a 4.2 Mediterranean diet score and, thus, has a low adherence to the Mediterranean dietary pattern. Consumption of fruits, vegetables, dairy products, legumes and nuts of this Lebanese sample met the Mediterranean diet recommendations, while whole grains, poultry and fish consumption was lower than the recommended Mediterranean diet intake, and meat consumption was found to be much higher than what was recommended.
Originality/value
Facing the fast increase in non-communicable disease incidence, and with a more spread Western-type culture, it is central to raise awareness about the role of traditional Mediterranean diet in preventing and protecting against these diseases. This study contributes to the limited literature on the adherence to the Mediterranean diet in Lebanon.
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Another Christmas month is upon us, following it seems quickly on others that have been. Such is the relativity of Time, it is not yesteryear, but could be yester‐month or even…
Abstract
Another Christmas month is upon us, following it seems quickly on others that have been. Such is the relativity of Time, it is not yesteryear, but could be yester‐month or even yester‐week. The seasons pass like youth, all too soon. Our minds return to other Christmas months of yore — “Memories are like Christmas roses!”, the old saying goes. The children, singing much‐loved hymns and carols, happy family settings, a birth, christening, so much to look forward to in the new year. There are not always such happy memories, but memories just the same — Christmas in war‐time, Earth's joys growing dimmer each year, change and decay, life drawing to a close for many a soul; old folk tend to see Christmas as a time of passing, of leaving the world behind.
The new protein conversion factors presented in this circular are based upon the most reliable information available regarding the nature and composition of the proteins in the…
Abstract
The new protein conversion factors presented in this circular are based upon the most reliable information available regarding the nature and composition of the proteins in the materials concerned. Although it is realised that their use will not give values which will express the quantity of protein in the different food materials with absolute accuracy, it is believed that they will give values representing the real protein content more closely than those obtained by the indiscriminate application of the factor 6·25, now in general use. How these factors are to be applied must be left to the discretion of those who wish to use them in their own particular fields.
It was stated by a philosopher of very early days that the Gods sell their choicest goods in the cheapest market; and, it may be added, if it is necessary to impress such an…
Abstract
It was stated by a philosopher of very early days that the Gods sell their choicest goods in the cheapest market; and, it may be added, if it is necessary to impress such an obvious truism, that the greatest poverty may often be found in the midst of riches. The herring well illustrates the truths of the above paragraph.
Z. F. Bhat, Sunil Kumar and Hina Fayaz Bhat
The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products…
Abstract
Purpose
The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products. Bioactive peptides of egg origin have attracted increasing interest as one of the prominent candidates for development of various health-promoting functional and designer foods.
Design/methodology/approach
Traditionally known as a source of highly valuable proteins in human nutrition, eggs are nowadays also considered as an important source of many bioactive peptides which may find wide application in medicine and food production. These specific protein fragments from egg proteins which, above and beyond their nutritional capabilities, have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and may ultimately influence health.
Findings
Several peptides that are released in vitro or in vivo from egg proteins have been attributed to different health effects, including antihypertensive effects, antimicrobial properties, antioxidant activities, anticancer activity, immunomodulating activity, antiadhesive properties and enhancement of nutrient absorption and/or bioavailability. Extensive research has been undertaken to identify and characterize these biologically active peptides of egg origin which has changed the image of egg as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health and treatment and prevention of diseases.
Originality/value
The paper mainly describes the above-stated properties of bioactive peptides derived from egg proteins.
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Zhenhua Gao, Guoping Yu, Yihong Bao and Mingruo Guo
The purpose of this paper is to develop an environmentally safe aqueous polymer‐isocyanate (API) wood adhesive for structural uses with whey protein isolate (WPI) that is a…
Abstract
Purpose
The purpose of this paper is to develop an environmentally safe aqueous polymer‐isocyanate (API) wood adhesive for structural uses with whey protein isolate (WPI) that is a by‐product of cheese making.
Design/methodology/approach
The API formulations with whey proteins denatured at different heating temperatures and times, WPI/polyvinyl alcohol (PVA) denaturing processes, PVA contents and nano‐CaCO3 (as filler) contents were investigated and optimised according to the JIS K6806‐2003 standard.
Findings
A whey‐protein based API adhesive was developed which had 28 h boiling‐dry‐boiling wet compression shear strength 6.81 MPa and dry compression shear strength 13.38 MPa beyond the required values (5.88 and 9.81 MPa, respectively) for structural use of commercial standards. The study also indicated that the thermal denaturation of 40 per cent WPI solution at 60‐63°C could unfold the globular structure of whey protein to some extent and therefore improve the bond strength and bond durability of whey‐protein based API adhesive; the additions of PVA and nano‐CaCO3 as filler had a significant effect on the bond strength and bond durability of whey‐protein based API adhesive.
Research limitations/implications
The thermally denatured WPI solutions (40 wt%) incline towards being decayed by moulds if not properly formulated.
Practical implications
Owing to the good bond strength and durability and environmental safety, the optimised whey‐protein based API adhesives have greater potential for commercial applications, especially for the structural wood bonds.
Originality/value
A novel API wood adhesive for structural use was developed using whey proteins that are often regarded as a waste due to their relatively small molecules and compact globular structures.
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Anand Kumar Pandey and Shalja Verma
Millets are underused crops that have the potential to withstand harsh environmental conditions. Recent research has proved immense nutritional benefits associated with millets…
Abstract
Purpose
Millets are underused crops that have the potential to withstand harsh environmental conditions. Recent research has proved immense nutritional benefits associated with millets which have increased their utilization to some extent but yet their sole potential is left to be exploited. Different millet varieties have exceptional nutritional and nutraceutical properties which can ameliorate even the deadly conditions of cancers. They have significant protein composition ranging from 10% to 12% which possess effective bioactive potential. Protein hydrolysates containing bioactive peptides have been evaluated for their therapeutic effects against a variety of diseases. This review aims to discuss the bioactive potential of different millet protein hydrolysates to encourage research for development of effective natural therapeutics.
Design/methodology/approach
The present article elaborates on effective studies on the therapeutic effects of millet protein hydrolysates.
Findings
Several effective millet peptides have been reported for their therapeutic effect against different diseases and their antioxidant, anti-inflammatory, anticancer, antimicrobial and antidiabetic effects have been investigated.
Originality/value
This review focuses on millet bioactive peptides and their significance in treating variety of diseases. Thus, will further encourage research to explore the novel therapeutic effects of millet proteins hydrolysates which can eventually result in the development of natural and safe therapeutics.
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Purpose – Description of the effects of the revolution in neuroscience and other areas of biology that can help to explain the roots of some portion of violent crime. The chapter…
Abstract
Purpose – Description of the effects of the revolution in neuroscience and other areas of biology that can help to explain the roots of some portion of violent crime. The chapter reconsiders the role of brain chemistry in social behavior and violent behavior. To illustrate the interdisciplinary complexities entailed when linking brain chemistry to policy decisions concerning violent crime, this analysis has four main stages: first, why might SiFs (H2SiF6 and Na2SiF6, jointly called “silicofluorides” or SiFs) be dangerous? Second, what biochemical effects of SiF could have toxic consequences for humans? Third, on this basis a research hypothesis predicts children in communities using SiF should have increased uptake of lead from environmental sources and higher rates of behavioral dysfunctions known to be caused by lead neurotoxicity.
Design/methodology/approach – To illustrate the implications of the new issues involved, this chapter focuses on a public policy that inadvertently seems to increase rates of violent crime. Since violent behavior is one of the effects of lead neurotoxicity, the hypothesis is tested using multiple sources of data including rates of violent crime studied using a variety of multivariate statistical techniques (including analysis of variance, multiple regression, and stepwise regression).
Findings – Various data sources point to greater violence among individuals with greater exposure to SiFs.
Originality/value – Testing hypotheses linking neurotoxins to violent behavior reveals the generally unsuspected value of analyzing human social behavior and public policy from the perspective of evolutionary psychology.
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Willard Navicha, Yufei Hua, Kingsley George Masamba, Xiangzhen Kong and Caimeng Zhang
The purpose of this paper is to evaluate the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans.
Abstract
Purpose
The purpose of this paper is to evaluate the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans.
Design/methodology/approach
In total, 12 purposively selected post graduate students majoring in Food Science conducted descriptive sensory analysis after being trained for 18 h in sensory analysis, while 75 untrained students conducted consumer acceptability test of soymilk prepared by roasting soybeans at a temperature of 110°C for 20, 40, 60, 80 and 100 min and at 120°C for 20 min.
Findings
Results have revealed that roasting soybeans improved sensory properties by significantly (p<0.05) decreasing the objectionable green, beany flavours and increasing sweet taste, viscosity and roasted flavour. Furthermore, results from the principal component analysis revealed that aroma and sweet taste were the most critical sensory attributes. In addition, it was found out that soymilk samples prepared by roasting soybeans at 110°C for 40 and 60 min and at 120°C for 20 min were significantly more acceptable than the control soymilk.
Research limitations/implications
The participants in this study were from one locality and predominantly soybean consuming community and therefore there is need to conduct the study in a different locality in order to validate the study findings.
Practical implications
The study can assist small scale processors that might not have access to lipoxygenase-free soybeans and other technologies for improving the quality of soymilk.
Social implications
The study can be used as a guide for connecting the food processers with the external world of consumption.
Originality/value
For the first time, the study findings have demonstrated that controlled soybean roasting can be a useful strategy for improving soymilk sensory properties and consumer acceptability. The findings in this study can be usefully used in the quality control of soy bean-based products.
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Zongyan Zhao, Zhenhua Gao, Wenbo Wang and Mingruo Guo
The purpose of this paper is to investigate the effects of the components of whey‐protein based aqueous polymer‐isocyanate (API) adhesives on the bond strength.
Abstract
Purpose
The purpose of this paper is to investigate the effects of the components of whey‐protein based aqueous polymer‐isocyanate (API) adhesives on the bond strength.
Design/methodology/approach
The bond test (according to the JIS K6806‐2003 standard), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterise the whey‐protein based API adhesives with various formulations and processing technologies.
Findings
The good bond strength of the optimised whey‐protein based API adhesive was attributed to the formation of strong chemical bonds in the bondline and to the additions of polyisocyanate, polyvinyl alcohol (PVA) and nano‐CaCO3 powder that improved adhesive cohesive strength by either chemical crosslinks or mechanical interlocking. The blending procedures of whey protein, PVA, polyvinyl acetate (PVAc) and p‐p‐MDI had great impacts on the performances of the whey‐protein based API adhesives.
Research limitations/implications
SEM micrographs showed that the effects of blending processes on the bond strength, pot life and colour might be attributed to the particle size of hydrophobic p‐MDI droplet and p‐MDI distribution in the protein‐PVA matrix.
Practical implications
The study lays the foundations of the formulation design and the processing technology for preparing whey‐protein based API adhesives.
Originality/value
The effects of the components of whey‐protein based API adhesives and the effects of blending processes on the bond strength were investigated by means bond strength evaluation, FTIR and SEM analyses; whey protein is utilised successfully to prepare novel API adhesives for structural uses.
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