China
Africa
Explore chapters and articles related to this topic
Brazilian Medicinal Plant Extracts with Antimicrobial Action Against Microorganisms that Cause Foodborne Diseases
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Luiza Helena da Silva Martins, Sabrina Baleixo da Silva, Carissa Michelle Goltara Bichara, Johnnat Rocha Allan de Oliveira, Adilson Ferreira Santos Filho, Rafaela Cristina Barata Alves, Andrea Komesu, Mahendra Rai
The Amazon is very rich in its biodiversity, with products of plant origin that have high antioxidant and antimicrobial potential. Moreover, one of the applications of these extracts proved to be effective in their antimicrobial action against pathogenic microorganisms that cause foodborne disease. However, more research needs to be carried out to consolidate these results. Since, the use of food additives of natural origin would be viable as they do not cause any harm to health. They are able to conserve food for a longer time and avoid the growth of foodborne microorganisms in these matrices. Therefore, the natural plant extracts could be an alternative for this use, keeping in mind that good handling practices must be maintained in all stages of food processing.
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Globalization of processed food trends has led to a shift away from traditional nutrient-dense diets toward those linked with diet-related noncommunicable chronic disease.26 In the report titled “Ultra-processed foods, diet quality, and health using the NOVA classification system,” the authors state that the significance of the effects of industrial food processing on human health has been underestimated.24 Due to the delayed nature of scientific evidence and the subsequent delay of that translation of public health policy, it is yet to be known what the long-term health implications will be of UPFs.
Miscellaneous Myths and Misinformation
Published in David Lightsey, The Myths about Nutrition Science, 2019
It is true that some of the methods used to process our food can destroy some nutrients. However, modern food processing increases the availability of nutrients in general to most by preventing spoilage, mold growth, and rancidity, and extending storage time. Millions live in locations where fresh fruit and vegetables would be very difficult to obtain on a year-round basis. Modern food processing provides most consumers with a wide variety of high-quality foods 12 months of the year—and the payoff is an increase in availability of nutrients overall. Modern food processing has allowed many who are reading this book to choose other employment endeavors other than growing your own food. Be thankful for modern food processing. Just choose wisely.
Mung bean protein isolate treated with high-intensity pulsed electric field: characteristics and its use for encapsulation of Asian seabass oil
Published in Journal of Microencapsulation, 2023
Saqib Gulzar, Mohamed Tagrida, Umesh Patil, Lukai Ma, Bin Zhang, Soottawat Benjakul
Pulsed electric field (PEF) technology has received increasing attention as a potential nonthermal technique for food processing and preservation. It shows prominent precedence over conventional food processing techniques because of several advantages including the killing of microorganisms, enzyme inactivation, enhanced extraction, and minimised loss of heat-labile nutrients of foods (Barbosa Cánovas et al.1997, Jeyamkondan et al.1999, Fernandez-Diaz et al.2000, Shiekh et al.2021). PEF is also considered a green technology due to its high extraction yield and low consumption of solvents and energy (Gulzar and Benjakul 2020c). Based on the electric field intensity used for operation, PEF treatments are categorised into high-intensity PEF (HIPEF) (15–80 kV/cm) and moderate-intensity PEF (MIPEF) (<5 kV/cm) (Soliva-Fortuny et al.2009). HIPEF has indeed been used for modification of protein structure to achieve desirable properties (Perez and Pilosof 2004).
The relationship between general and abdominal obesity, nutrition and respiratory functions in adult asthmatics
Published in Journal of Asthma, 2023
Ümüş Özbey Yücel, Aliye Gamze Çalış
In addition to obesity, changes in diet are also associated with asthma. In recent years, many dietary hypotheses related to asthma have been proposed and changing diet content is accepted as one of the most important environmental factors that increase the prevalence of asthma (8). With the transition of a traditional diet to a modern diet, food processing practices have increased and therefore the total amount of antioxidants taken with food has decreased. In particular, the increase in fast food consumption has triggered the inflammatory response by increasing the omega6/omega3 ratio and made individuals susceptible to asthma (9). In addition, the increase in the total amount of calories taken also increases the adipose tissue, leading to an increase in asthma symptoms (10). In this study, it was aimed to evaluate the relationship between obesity, nutrition and respiratory functions in individuals with asthma.
In vivo genotoxicity assessment of sunset yellow and sodium benzoate in female rats
Published in Drug and Chemical Toxicology, 2020
Mohamed Yassin Ali, Gamal Mohamedin Hassan, Abdel Moniem Sadek Hassan, Zaher Ahmed Mohamed, Mohamed Fawzy Ramadan
Increase attention had been paid to the toxicity of food additives. Food additives became an increasingly important practice in modern food processing, with the huge industry of processed foods. It is therefore an imperative task in toxicology to determine the DNA damaging effect of a substance on normal cells to be addressed in the safety assessment, and has remained important in regulatory programs worldwide (Jena et al.2002, Vijayan and Mazumder 2018). To the best of our knowledge, the present study is the first work to examine the genotoxicity induced by combination of food coloring SY and food additive NaB.