#journal of food science
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Sustaining Wellness: Journal of Nutritional Health & Food Science
Embrace a journey of sustaining wellness with the Journal of Nutritional Health & Food Science, a distinguished publication committed to advancing knowledge in nutrition and food science. Our journal stands as a focal point for researchers, academicians, dietitians, and health professionals, providing an avenue for disseminating groundbreaking research and insights that contribute to the well-being of individuals and communities.
Encompassing a wide spectrum of subjects, including nutritional biochemistry, dietary interventions, food safety, and sustainable nutrition, our journal publishes original research articles and reviews that address contemporary challenges and opportunities in the field. We prioritize evidence-based contributions that shape policies, influence dietary practices, and enhance the understanding of the intricate relationship between nutrition and health.
Our dedicated editorial team ensures a robust peer-review process, maintaining the highest standards of scientific rigor. With a commitment to open access, we strive to make valuable research accessible to a global audience, fostering collaboration and knowledge exchange.
The Journal of Nutritional Health & Food Science invites researchers and practitioners to join our community, contributing to the development of innovative solutions and practices that promote sustained wellness and nutritional excellence in diverse populations. Together, let's explore the frontiers of nutritional science and its profound impact on fostering healthier lives.
#Journal of Nutrition#Journal of Nutritional health and food science#Journal of Food Science#Food science journals#Nutrition journals#Food science research#Nutritional health journal
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What do you do when you get laid off from your space job? Go on a food tour of the universe, of course! In "Eating Alone in the Universe," @pizzawitch presents an inventive mixed-media travelogue, complete with newspaper clippings and made-up menus for each step of her journey through space. Get your copy of Ionosphere and read the full story here!
#comics anthology#indie comics#science fiction comics#small press comics#comics anthologies#comics#space travelogue#food journal#speculative food writing
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In fact, some people, like nineteenth-century physician F. W. Searle, might argue that the American Revolution would never have happened had it not been for the influence of pie, a dish often served as breakfast, lunch, dinner, and midnight snack in the colonies.
A learned doctor, Searle wrote about pie as though it were the stuff of Arthurian legend, crediting it with the colonies’ “indomitable perseverance, never failing strength, and don’t-know-when-you’r beaten courage” and predicting that “when the history of New England shall be written in that spirit of careful investigation and research, and with that calm and dispassionate temper, which ought to animate every historian, then it will undoubtedly be found that the indigestible pie has exerted a mighty influence in the development and utilization of the resources of our country, and that pie and progress have always gone hand in hand.”
Searle believed “that a certain amount of irritation within ‘the inwards’ of a man” made him tougher and more resilient, that American pie had a tendency to irritate a man’s inwards “just sufficiently to make him wide awake, resourceful, and aggressive” and that calling pie “indigestible” was therefore a compliment. “The brave men who made up the Boston Tea Party,” he writes, “and who defied the whole English nation rather than pay an unjust tax, were pie-biters from Boston. The bands of untrained stragglers who defeated a disciplined army at Concord, at Lexington and Bunker Hill, sprung from the Puritan stock which introduced and made famous the American pie.
The history of New England shows conclusively that the Yankee pie is a mighty stimulator of energy and that it is conducive to vigilance, aggressiveness and longevity.” This was all published as scientific fact in 1898’s Journal of Medicine and Science.
#f w searle#american revolution#pies#new england#history#food#19th century#1890s#Journal of Medicine and Science#book : secret history of food
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Which Type of Breakfast Cereals is Healthier: Evaluating Labels in the Portuguese Market
The need for nutritional improvement of Breakfast Cereal Products (BCP) has been pointed out, namely regarding sugar, salt, and fat contents. Fibre has several proven health benefits but has been ignored in previous studies. This study aimed to evaluate the nutritional quality of BCP in the Portuguese market, especially regarding fibre content. A total of 247BCP available in online stores of the leading retailers were evaluated regarding the nutritional profile, using the information given in the products’ label. BCP were divided by types according to texture/appearance and production method. Nutritional differences between branded and white-label BCP were also investigated. The majority of BCP have healthy values of total fat, saturates and salt. BCP marketed for children have the highest sugar content values (p<0.05). Extruded rich in fibre and Flakes have the lowest sugar content and the highest fibre content (p<0.05). Few BCP enriched in fibre were found (3.8%), with 10 to 29g of fibre/100g of product. The healthiest products are in the groups of Extruded rich in fibre, flakes, Extruded for adults, granolas, and muesli. However, there are also unhealthy products in flakes and extruded groups. There were few differences between branded and white-label BCP. In case of difference (p<0.05), the branded cereals were healthier. Many BCP in the Portuguese market needs improvement regarding sugar content, namely all BCP marketed for children. Generally, a low percentage of the recommended daily dietary fibre intake is obtained from one BCP serving. Brands are rarely healthier than white-label products.
Read More About This Article: https://crimsonpublishers.com/ntnf/fulltext/NTNF.000641.php
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#Crimson Publishers LLC#Crimson Publishers Google Scholar#Novel Techniques in Nutrition and Food Science#Nutrition and Food Science Journals
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Lupine Publishers | Can Dimple on Face is Affected by Blood Group?
Abstract
The objective of the present study was to correlate dimples on face with blood group system in humans. Total 180 subjects were participated in this activity. The subjects were student at Bahauddin Zakariya University Multan, Pakistan. Blood is to be checked against three types of antibodies, antibody A antibody B and –Rh serum. I took the blood group of the subjects and checked their blood type. Then we made list of subjects with their blood group types and asked them do they have dimple on their face or not one by one. Then we mentioned whether they have dimples or not after their blood group type in the list. It was concluded from the present study that O+ blood group people have maximum chance of having dimples and AB- have minimum chance of having dimples.
Keywords: ABO blood group system; Face dimples; Dimples and Blood grouping
Introduction
The most important blood group system in human blood transfusion is ABO blood group system. It is also present in some other animals like chimpanzees, bonobos and gorillas. ABO blood group system is discovered by Karl Landsteiner who discovered three different blood types in 1900. Our blood contains white blood cells, red blood cells, platelets and plasma. A person with blood group A, he have antigen A on red blood cells surface and antibodies B on his blood plasma. On the other hand a person with blood group B have B antigen on red blood cells surface and A antibodies in his plasma. If he have blood type AB, then he have both antigen A and B on his red blood cells surface and no antibodies. If he has O blood group than neither he have antigen A nor B on red blood cells and both A and B antibodies present in plasma. A person having blood group A can donate blood to the person having blood group A. B blood group can only be donates to a person having blood group B and so on. If a person receive another type of blood or donate blood to a person with another type of blood than antibodies will match to the donors blood antigen. Red blood cells will clump in donated blood. Antibodies bind with the foreign red blood cells which cause agglutination.
Agglutinated red blood cells will break after a while and their content will leak out. Persons having AB blood are universal receivers and they receive blood from all blood groups. Persons with O blood group are universal donors and they donate blood to all types of blood groups. Rh blood group system is another and important blood group system after ABO [1]. Term Rh is abbreviation of “Rhesus factor” discovered in 1937 in rhesus monkey red blood cells. Rh blood group system related with many antigens, one of which is antigen D. Rh+ blood type have antigen but Rh- do not have antigen. Those individuals who lack antigen D do not make it naturally. Rh+ antigen lack the antigen and pose a danger for Rh- persons. Adverse effects may not be occur the after first time when blood with Rh+ is given to the person having Rh blood group. But the immune system produces anti Rh antibodies by responding to the foreign Rh antigen. If we give again Rh+ blood then after forming antibodies they cause agglutination because foreign red blood cells cause them to clump together. Hemolysis occur which cause destruction of red blood cells and also cause serious illness [2].
Dimple is a small hollow area on a part of human body mostly noticed on the cheek or on chin. There are two kinds of dimples, chin and cheek dimples. Cheek dimples shown when a person make a face expression. But in the case of chin dimple there is a small line on the chin that stays without making any face expression. Dimples may be appear or disappear for an extended period of time. Some researchers conclude that dimples are genetically inherited and as a dominant trait. But some said that they are irregular dominant trait controlled by one gene that may be influenced by some other genes. It is a genetic defect that cause irregular growth of certain facial muscles during embryonic development. They are formed by structural variation in facial muscle which is zygomaticus major. Presence of double zygomaticus major muscle form cheek dimples. The muscle that is shortened is responsible for stretching or pulling our lips behind into corners when we smile. They occur in those persons having dominant dimple gene. If both parents have dimples than there would be 50% chance that this deformity passed into next generation. Dimples are incredibly attractive and so many people wish that they could have dimples. If a person feels uncomfortable with their dimples than there are some ways to help them. They can never be removed but there are procedures that can reduce dimple size. The objective of present study was to correlate dimple on face with blood group system in humans.
Materials and Methods
Blood Grouping
In order to check blood group of any person, a blood sample is needed. First of all sterilize finger with alcohol wipes then take blood from fingertip by pricking it. Blood is checked by mixing it with three types of antibodies in test tube against Antibody A, Antibody B and anti-Rh serum. Cells clumps, or blood clotting tells about the type of Blood group. Then I Put blood group sample in test tube then add antibodies in it. After adding antibodies to blood sample wait for few seconds to observe precipitates formation. If blood is clot it means one of the antibody will react to the blood. If blood cells do not clot on antibodies A or Antibodies B then it is blood group O, If it clots on both antibodies A and B then Blood group is AB. If blood cells clot against Antibodies A then it is Blood Group B and if blood cells clot against Antibodies B then it is Blood Group A. After this blood sample is checked against anti-Rh serum which confirms the positivity and negativity of that blood group. Drop anti-Rh serum on blood sample if blood cells clot on Rh antibodies then blood group type is positive and if do not clot then it is negative blood group type.
Project Designing
Firstly, we took consent from each subject to take their blood sample and collected information by making questionnaire that do they have dimples on their face or not? Then we took blood sample of each subject and checked their blood group type by the procedure mentioned above. Then we made list of subjects with their blood group types and asked them do they have dimple on their face or not one by one. Then we mentioned whether they have dimples or not after their blood group type in the list. Total 180 subjects were participated in this activity. The subjects were students in Bahauddin Zkariya University Multan, Pakistan.
Statistical Analysis
MS Excel is used to perform statistical analysis.
Results and Discussion
Following Table 1 shows the percentage of dimples in A+ males is 11.76% while in A+ females is 20%. Percentage of dimples in both A- males and females is 0%. B+ males have 10% and B+ females 21.81% dimples. B- males and females both have 0% dimples. AB+ males have 0% dimples while AB+ females have 12.50%. AB both males and females have 0% dimples. O+ males have 16.66% and females have 26.83% dimples. O- males have 0% and females have 40% dimples on their face. Questionnaire based studies have given an important advancement in recent studies. Four scientists in 2015 work on five different Genetic Traits in Association with the Distribution Pattern of ABO and Rhesus Phenotypes among Families in Calabar and Nigeria one of which was dimples [3-10].
Conclusion
It was concluded from the present study that O+ blood group people have maximum chance of having dimples and AB- have minimum chance of having dimples.
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#lupine#lupinejournals#lupinepublishers#lupine publishers llc#Research and Reviews on Healthcare: Open Access Journal#general science#Bioinformatics Biology#Food and Nutrition#Child Health#Prescription Drugs#Anaesthesiology#health policy#health care management#life science#medical science
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Quite interesting comparison of eating standards in different parts of the world and which parts of the healthy diet are not well met.
Some points to notice:
In Sub-Saharan Africa, a heathy diet for one person would take 73% of their daily income, whereas in North America it is only 4%!
North Americans eat the most meat and diary products worldwide.
The heatlhy consumption of veggies is met only in Middle East and North Africa.
Nowhere in the world, people eat as much plant protein as suggested.
Read the full article in Nature:
https://www.nature.com/articles/d41586-021-03612-1?utm_source=Nature+Briefing&utm_campaign=1d31760628-briefing-dy-20220804&utm_medium=email&utm_term=0_c9dfd39373-1d31760628-47107040
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[Paper] Earliest curry in Southeast Asia and the global spice trade 2000 years ago
via Science Advances, 21 July 2023: A new paper by Wang et al. reveals the residue of spices on stone tools from Oc Eo that make up a curry, suggesting that this dish arrived to Southeast Asia through Indian Ocean trade.
via Science Advances, 21 July 2023: A new paper by Wang et al. reveals the residue of spices on stone tools from Oc Eo that make up a curry, suggesting that this dish arrived to Southeast Asia through Indian Ocean trade. This paper got quite a bit of news coverage over the weekend, and the news stories are indexed below.
The global spice trade has played an essential role in world history.…
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Effects of Probiotics on Maintaining Human Health
Abstract
The purpose of this publication is to review the beneficial impact of probiotics and their role in humans’ diet. Besides, introducing the dietary sources and the role of prebiotics is included in this manuscript, as well. Pro- and prebiotics are significant also in health maintenance, they have a good influence on immunity, they decrease the occurrence of several chronic diseases, accordingly, applying them in healthy diet is not negligible either. Hopefully, my manuscript contributes to popularizing functional foods, mainly fermented products. It also meant the motivation to create this review.
Keywords: Probiotics; Prebiotics; Healthy diet; Fermentation; Functional foods
Introduction
Fermented dairy products their benefits can be found in several literature. Their beneficial impact for the organism is due to mainly the useful bacteria. Probiotics can restore the composition of gut microbiota [1], thus they help preserve the activity of the immune system [2]. Also, they serve in preventing several chronic diseases, and in supplementing the treatment. For instance, they are applied in cosmetics industry, pharmaceutical industry, feed industry and food industry; their outstanding representatives are Lactobacilli and Bifidobacteria. In my manuscript their effect on human organism are reviewed, and those possibilities are revealed which may be the part of everyday diet. I believe it is essential to highlight the role of both pre- and probiotics in humans’ diet, how they contribute to maintaining healthy lifestyle.
Role of prebiotics in humans’ diet
Prebiotics are non-digestible oligosaccharides (e.g. inulin, fructo oligosaccharides), which help the probiotics with colonization, prevent the establishment of pathogens, and help the production of short-chain fatty acid. Besides, they are also the nutrition of probiotics. In some cases, they are complemented by means of food supplement, so they appear as symbiotic, where there are pre- and probiotics together [3]. Their primary dietary sources are the nutrition with high fibre contents, mainly vegetables and fruit (e.g. oat flakes, apples, plain chocolate, walnut), that also induce increase in beneficial intestinal bacteria [4].
Beneficial effects and dietary sources of probiotics
It is worth to get to know the proper diet, namely those of consuming probiotics, in childhood. Then, as part of getting to know the healthy diet, foods containing probiotics [5], mainly fermented dairy products are also promoted. Beneficial bacteria have a role principally in establishing gut microbiota. They prevent the colonization of pathogens, ensure the integrity of permeability, control bowel motility [6], and help the immune system with normal function, and thus with maintaining the intact gut microbiota, as well. Beside aiding the digestion, several literatures is about probiotics used in cosmetics industry, which have a role in protecting the skin and maintaining its health [7]. Moreover, they produce antimicrobial agents and influence metabolic pathways, also they reduce the risk of cancer [8]. Among dietary sources fermented foods (yoghurt, kephir, leavened bread) outstand [9]. Probiotic content of functional foods can be increased with enrichment, as well.
Conclusion
The most important purpose of my manuscript is to review the beneficial impacts of probiotics, their role in human organism, and to give dietary advice, that can help to consume more in everyday diet. I believe it is essential to highlight the importance of prebiotics and their dietary adaptability that also contributes to maintain the gut microbiota. I am convinced and several literatures proves that dietary adaptation of pre- and probiotics has a significant role in preventing and treating digestive disorders. I hope, my manuscript contributes to popularizing agents used also as part of healthy diet.
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Please click on: https://juniperpublishers.com/nfsij/index.php
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#coconut nutrition#food chemistry#Food science#diabetes nutrition#Juniper Publishers#open access journals
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last year's feature on the impacts of the Ukraine war on global food security is now in the open archives. Free access for all.
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Sometimes I hate the internet… I’m trying to find out what gives oats their flavor and instead I’m just getting a bunch of recommendations for what to put in oatmeal (how to give oats more flavor)… -_-
#like oats have a specific taste and smell#it’s pretty basic which is why I figured someone might’ve done the research…#do I have to find a food science journal for this?
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#life quote#black and white#education#robots#tech#yaoi#ukraine#illustration#original character#poetry#architecture#science#design#food#gaming#history#journal#kawaii#lol#zuko#hunter x hunter#comics#vibes#basketball#news#music
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"Nutritional Wellbeing: Exploring Health Through Nutrition"
"Nutritional Wellbeing" is a prominent journal dedicated to the exploration of health and wellness through the lens of nutrition. It serves as a vital platform for researchers, healthcare professionals, and nutritionists to share insights, research findings, and the latest advancements in the field of nutritional health. This publication fosters knowledge exchange and promotes the significance of nutrition in maintaining and enhancing overall health and wellbeing.
The "Nutrition Matters" journal is a reputable publication focusing on a wide range of topics in nutritional health. It provides a platform for researchers, healthcare professionals, and nutritionists to share their findings and insights, addressing key issues in nutrition, wellness, and health. Journal of Nutritional Health is a valuable resource for staying informed about the latest developments in the field and promoting knowledge exchange in the realm of nutritional health.
"Nutritional Wellbeing: Exploring Health Through Nutrition" is an enlightening journal that delves into the multifaceted aspects of health and well-being as influenced by nutrition. This publication offers a platform for healthcare professionals, nutritionists, and researchers to share ground breaking findings, research studies, and practical insights related to nutrition's profound impact on health. It serves as a valuable resource for promoting a comprehensive understanding of how nutrition contributes to overall well-being and optimal health.
#Journal of Nutrition#Journal of Nutritional health and food science#Food science journals#Nutrition journals#Food science research#nutrition articles#american journal of clinical nutrition#journal of food science#nutrients journal
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Are Americans Eating Enough Whole Grains? It Depends on Who You Ask
Are Americans Eating Enough Whole Grains? It Depends on Who You Ask
Newswise — A diet rich in whole grains, which are naturally high in fiber, is associated with lowering a person’s risk for various health problems. Overall, Americans are eating more whole-grain foods than ever before, researchers from the Friedman School of Nutrition Science and Policy at Tufts University report in a new study, published November 30 in the American Journal of Clinical Nutrition.…
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#All Journal News#Behavioral Science#Embargoed Feed - hidden#Health Food#Newswise#nutrition#Race and ethnicity#Tufts University#Whole Grains;nutrition policy;Food Labels;whole grain definitions
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"Also thanks to war, Ukraine has been unable to seed the crop normally bound for European markets and missed out on production." - Daily Mail
Over the past 24 hours, many news agencies have been pushing a story blaming the war in Ukraine on coming chickpea shortages, mreaning less Humous/Hummus on supermarket shelves (oh dear, what a disaster!).
The vast majority of chickpea cultivation is in India (80% - 90%). According to Wikipedia (which I admit is not always the most reliable source of information), production is also highest in India (at 73%), followed, to a far lesser extent, by Turkey, Burma and Pakistan.
Commercial chickpea cultivation in Ukraine is fairly new and is of dubious quality with crops grown from uncertifiable seeds of various origins. In 2018 (before the Ukraine war), Oleg Bushulyan (deputy director for scientific and investment-innovative work of the Selection and Genetics Institute) said, " ...with dangerous seeds, dangerous diseases of chickpeas are freely imported to Ukraine, which may call into question the further cultivation of this crop on our lands." (https://en.agroday.com.ua/2018/08/06/ukr-cherez-defitsyt-nasinnya-nutu-fermery-siyut-aby-chym-i-vtrachayut/)
Can you see how the mainstream media uses the importance we place on certain products (in this case, Humous/Hummus) to form public opinion (in this case, on the war in Ukraine) by twisting something to advance an agenda?
This type of journalism has been going on since the approach of the 20th century, and one only needs take a brief look at social history to see how attitudes and behaviour started to change dramatically since then. Wikipedia's article on the history of newspaper publishing explains, "The New Journalism reached out not to the elite but to a popular audience. Especially influential was William Thomas Stead, a controversial journalist and editor who pioneered the art of investigative journalism. Stead's 'new journalism' paved the way for the modern tabloid. He was influential in demonstrating how the press could be used to influence public opinion and government policy, and advocated "government by journalism" ...Stead became assistant editor of the Liberal Pall Mall Gazette in 1880 where he set about revolutionizing a traditionally conservative newspaper "written by gentlemen for gentlemen". Over the next seven years Stead would develop what Matthew Arnold dubbed 'The New Journalism'. His innovations as editor of the Gazette included ...breaking up longer articles with eye-catching subheadings and blending his own opinions with those of the people he interviewed. ...He originated the modern journalistic technique of creating a news event rather than just reporting it ...Arnold, a leading critic, declared in 1887 that the New Journalism, "is full of ability, novelty, variety, sensation, sympathy, generous instincts". However, he added, its "one great fault is that it is feather-brained"" (https://en.wikipedia.org/.../History_of_newspaper_publishing).
Unfortunately, that 'feather-brained' journalism has produced a nation of 'feather-brained' and gullible people who, even though they may not realise it, are unable to form opinions based on fact, common sense and time-tested morals, but rather by diktat from the media, under threat of being ridiculed or even 'cancelled' by those in the same predicament.
This style of journalism, along with modern entertainment, is the tool of the Satanic mind benders who control the mainstream media. It is how they have corrupted society with the promotion of atheism, liberalism, homosexuality, transgenderism and all types of abominations which have led us further and further away from God.
A question needs to be asked is, who are the mind benders?
#christianity#gm#food#journalism#news#media#msm#atheism#liberalism#gay#transgender#evolution#science
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Plant-based meat ‘healthier and more sustainable than animal products’
Plant-based meat ‘healthier and more sustainable than animal products’
Newswise — Plant-based dietary alternatives to animal products are better for the environment and for human health when compared with the animal products they are designed to replace, say the authors of a new study.
A new paper published in Future Foods argues that because these foods are ‘specifically formulated to replicate the taste, texture, and overall eating experience of animal products’,…
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#All Journal News#Animal Products;Sustainability#Featured#Food Science#health food#Newswise#Plants#University of Bath
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Trilobozoans (also known as triradialomorphs) are some of the more enigmatic members of the Ediacaran biota. In the past their unique three-way-symmetrical body plan was interpreted as linking them to groups like sponges, cnidarians, or echinoderms, but currently they're considered to be their own weird little phylum with uncertain evolutionary affinities, classified no more specifically than "probably some sort of early eumetazoan animal".
Lobodiscus tribrachialis is a newly-described member of this mysterious lineage. It lived in warm shallow marine waters covering what is now Southwestern China, and with an age of around 546 million years it's currently the youngest known trilobozoan, extending the group's time range by several million years.
About 3.7cm in diameter (~1.5"), it had the characteristic trilobozoan disc-shaped shield-like body, with a central depression surrounded by three triradially-symmetric lobes with branching ridges and grooves.
Its body would have been soft but fairly rigid, and it's not clear if it was capable of moving over the seafloor or if it had a more static lifestyle. Like its relative Tribrachidium it was probably a filter feeder, with the grooves on its surface directing water flow towards the central depression – and this surface ornamentation may also have been covered with cilia that actively caught and transported suspended food particles.
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NixIllustration.com | Tumblr | Patreon
References:
Ivantsov, A. Yu, and M. A. Zakrevskaya. "Trilobozoa, Precambrian tri-radial organisms." Paleontological Journal 55 (2021): 727-741. https://doi.org/10.1134/S0031030121070066
Ivantsov, Andrey, Aleksey Nagovitsyn, and Maria Zakrevskaya. "Traces of locomotion of Ediacaran macroorganisms." Geosciences 9.9 (2019): 395. https://doi.org/10.3390/geosciences9090395
Hall, C. M. S., et al. "The short-lived but successful tri-radial body plan: a view from the Ediacaran of Australia." Australian Journal of Earth Sciences 67.6 (2020): 885-895. https://doi.org/10.1080/08120099.2018.1472666
Rahman, Imran A., et al. "Suspension feeding in the enigmatic Ediacaran organism Tribrachidium demonstrates complexity of Neoproterozoic ecosystems." Science Advances 1.10 (2015): e1500800. https://doi.org/10.1126/sciadv.1500800
Zhao, Mingsheng, et al. "A putative triradial macrofossil from the Ediacaran Jiangchuan Biota." Iscience 27.2 (2024). https://doi.org/10.1016/j.isci.2024.108823
Wikipedia contributors. “Lobodiscus.” Wikipedia, 29 Mar. 2024, https://en.wikipedia.org/wiki/Lobodiscus
Wikipedia contributors. “Trilobozoa.” Wikipedia, 10 Mar. 2024, https://en.wikipedia.org/wiki/Trilobozoa
#science illustration#paleontology#paleoart#palaeoblr#lobodiscus#trilobozoa#triradialomorpha#eumetazoa#animal#ediacaran#art#or maybe just precambrian disc golf
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