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Journal of food composition and analysis : an offi... 14건

  1. [해외논문]   Contents of issue   SCIE


    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. i - i , 2017 , 0889-1575 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  2. [해외논문]   IFC-journal information   SCIE


    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. IFC - IFC , 2017 , 0889-1575 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  3. [해외논문]   Note to authors   SCIE


    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. I - I , 2017 , 0889-1575 ,

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  4. [해외논문]   Antioxidant methods   SCIE

    Harnly, James
    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. 145 - 146 , 2017 , 0889-1575 ,

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  5. [해외논문]   Analysis of the content of bioactive compounds in selected flours and enriched extruded corn products   SCIE

    Kolniak-Ostek, Joanna (Department of Fruit,Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland ) , Kita, Agnieszka (Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland ) , Pę (Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland ) , ksa, Anna (Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland ) , Wawrzyniak, Agata (Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland ) , Hamułka, Jadwiga (Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowou) , Jeznach, Maria , Danilč , enko, Honorata , Jariene, Elvyra
    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. 147 - 155 , 2017 , 0889-1575 ,

    초록

    Abstract The aim of this study was to identify the phenolic compounds in the amaranth, pumpkin and Jerusalem artichoke and compare the content of phenolic compounds and carotenoids, as well as antioxidant capacity in flours and extruded corn snacks enriched with different additives. The addition of 10% flour from pumpkin tissue, Jerusalem artichoke and amaranth seeds was used during extrusion. Twenty phenolic compounds in amaranth, twenty-six in Jerusalem artichoke and sixteen in pumpkin were determined in the examined samples using the UPLC-PDA-Q/TOF-MS method. The addition of flours to snacks increased phenolics and carotenoids concentration. The highest lutein and β-carotene concentration (262.7μg/100g) was reported in snacks with the addition of pumpkin flour, while the highest polyphenolics content (1034.2mg/100g) in snacks obtained with Jerusalem artichoke flour. The use of 10% Jerusalem artichoke and amaranth flours in the corn snacks production may significantly increase the content of polyphenolic compounds in newly designed products, while the use of pumpkin flour may increase the content of polyphenols and carotenoids (mainly lutein) simultaneously affecting the antioxidant capacity of the final product. Highlights The polyphenols in the 3 flours (Jerusalem artichoke, pumpkin, amaranth) were identified. Phenolics, carotenoids, antioxidant capacity in flours and snacks were determined. Amaranth and J. artichoke flours increased polyphenol content in corn snacks. Pumpkin flour increased carotenoids (lutein) content in corn snacks.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  6. [해외논문]   Range of processed foods available in France and nutrition labelling according to the type of brand   SCIE

    Perrin, C. (Corresponding author.) , Battisti, C. , Chambefort, A. , Digaud, O. , Duplessis, B. , Volatier, J.L. , Gauvreau-Beziat, J. , Menard, C.
    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. 156 - 162 , 2017 , 0889-1575 ,

    초록

    Abstract The French Observatory of Food Quality (Oqali) aims at collecting all nutritional data provided on the labels of processed foods (nutritional information and composition), at the branded products level, in order to monitor changes in food composition (including reformulation) and nutritional labelling over time. This study involved a cross-sectional analysis of both the range of processed foods available and the associated nutritional information labelling according to the type of brand (national brands, retailer brands, entry-level retailer brands, hard discount and specialised retailer brands). On the basis of the data collected for 16 081 products from 24 food sectors between 2008 and 2011, the range of entry-level retailer brands was concentrated on the most basic and traditional recipes: for instance among Fresh dairy products, there were 30% Fresh creams, liEgeois and flavoured jellied milk (n=19), 24% Classic sweet yogurts (n=15), and 17% Classic plain fresh cheeses with no added sugar (n=11), but no Light and/or sweetened fresh dairy desserts (n=0). Analysis of nutritional information labelling showed that retailer brand products carried the highest frequency of nutrition labelling (94%), guideline daily amounts (54%), and serving sizes (78%). National brand products displayed the highest frequency of claims (28% for nutrition claims and 8% for health claims). Entry-level retailer brand products displayed the lowest amount of nutritional information. Highlights Entry-level retailer brand processed products had the lowest variety of recipes. National brand processed products had the widest diversity of recipes. Retailer brands showed the highest frequency of almost all nutritional indicators. National brands displayed the highest frequencies for nutrition and health claims. Entry-level retailer brands had the least nutritional information labelled.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  7. [해외논문]   Unsatisfactory results of the Tunisian universal salt iodization program on national iodine levels   SCIE

    Doggui, Radhouene (INNTA (National Institute of Nutrition and Food Technology), SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, 11 Rue Jebel Lakhdar, bab Saadoun, 1007, Tunis, Tunisia ) , El Ati-Hellal, Myriam (Institut Préparatoire aux Etudes Scientifiques et Techniques, Toxicology Research and Environment, Research Laboratory, 10, Rue Abou El Kacem Chabbi, Montfleury, 1008, Tunis, Tunisia ) , Traissac, Pierre (IRD (Institut de Recherche pour le Développement), NUTRIPASS Unit, IRD-UM-SupAgro, 911, Av Agropolis, 34394, Montpellier Cedex 5, France ) , El Ati, Jalila (INNTA (National Institute of Nutrition and Food Technology), SURVEN (Nutrition Surveillance and Epidemiology in Tunisia) Research Laboratory, 11 Rue Jebel Lakhdar, bab Saadoun, 1007, Tunis, Tunisia)
    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. 163 - 170 , 2017 , 0889-1575 ,

    초록

    Abstract Lack of iodine intake may promote a spectrum of disorders termed iodine deficiency disorders. Universal salt iodization laws were adopted in Tunisia to overcome this problem. This study examines the adequacy of iodized salt in the distribution chain two decades after its last assessment. A cross-sectional design was carried out in 2012 using the multi-stage cluster sampling technique. Salt samples from 24 governorates were collected at wholesaler level (n=635), retailer level (n=1440) and household level (n=1560), and analyzed using a validated iodometric titration method. Iodine concentration at each level of distribution chain was within the recommended range of 15–27mg/kg. Iodine content in household salt was significantly different according to the salt manufacturer and also between geographical regions (p Highlights A regular external monitoring of the salt iodization procedure is clearly necessary. A functional internal quality control is the key to produce accurately iodized salt. Salt producers should be better educated about public health issues of iodized salt. In Tunisia, people are at risk of imcorrect (too low or too high) iodine intake.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  8. [해외논문]   Non-aqueous reversed-phase liquid-chromatography of tocopherols and tocotrienols and their mass spectrometric quantification in pecan nuts   SCIE

    Pé (Dipartimento di Chimica, Sapienza Università) , rez-Ferná (di Roma, Piazzale Aldo Moro, 5, 00185, Roma, Italy ) , ndez, Virginia (Dipartimento di Chimica, Sapienza Università) , Spagnoli, Mariangela (di Roma, Piazzale Aldo Moro, 5, 00185, Roma, Italy ) , Rocco, Anna (Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche (C.N.R.), Monterotondo, Roma, Italy ) , Aturki, Zeineb (Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche (C.N.R.), Monterotondo, Roma, Italy ) , Sciubba, Fabio (Dipartimento di Chimica, Sapienza Università) , De Salvador, Flavio Roberto (di Roma, Piazzale Aldo Moro, 5, 00185, Roma, Italy ) , Engel, Petra (CREA-Fruit Tree Research Center, Via Fioranello, 52, 00134, Roma, Italy ) , Curini, Roberta (CREA-Fruit Tree Research Center, Via Fioranello, 52, 00134, Roma, Italy ) , Gentili, Alessandra (Dipartimento di Chimica, Sapienza Università)
    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. 171 - 180 , 2017 , 0889-1575 ,

    초록

    Abstract An easy and effective analytical method was developed for the simultaneous quantification of four tocopherols (Ts) and four tocotrienols (T3s) in three pecan nut cultivars (Stuart, Sioux, and Pawnee). The analytes were separated on a C 30 column kept at 15°C, under isocratic non-aqueous reversed-phase (NARP) conditions, in only 18min and detected by atmospheric pressure chemical ionization–tandem mass spectrometry (APCI-MS/MS). The HPLC-APCI-MS/MS method was validated, according to the main FDA guidelines, and then applied for the characterization of the real samples. Analytes were extracted by cold saponification with recoveries greater than 87%. The limits of detection (LOD) and limits of quantification (LOQ) were in the range of 0.3–10μg/100mg and 1–30μg/100mg, respectively. Compared to other nuts, vitamin E composition of pecan nuts (Carya illinoinensis) has only partially been elucidated. Results have evidenced the prevalence of γ-forms for both Ts and T3s and clear quantitative differences of the identified vitamers among the studied cultivars. The richest variety in vitamin E was Sioux with a total content of about∼32mg/100g wet weight, followed by Stuart (∼16mg/100g) and Pawnee (∼9mg/100g). Highlights A HPLC–MS method was developed for the characterization of vitamin E homologues. Eight tocols were separated on a C 30 column (15°C) under isocratic conditions. Vitamin E composition of 3 pecan cultivars (Stuart, Sioux, Pawnee) was elucidated. The γ-homologue was the major form both for tocopherols and tocotrienols. Method sensitivity allowed characterizing the tocotrienol fraction.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  9. [해외논문]   Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting   SCIE

    Motta, Carla (Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, INSA. IP, Avenida Padre Cruz, 1649-016, Lisboa, Portugal ) , Delgado, Inê (Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, INSA. IP, Avenida Padre Cruz, 1649-016, Lisboa, Portugal ) , s (Departamento de Engenharia Mecânica e Industrial, UNIDEMI, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal ) , Matos, Ana Sofia (Laboratory of Food Analysis, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ottergemsesteenweg 460, Ghent, Belgium ) , Gonzales, Gerard Bryan (Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal ) , Torres, Duarte (Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, INSA. IP, Avenida Padre Cruz, 16) , Santos, Mariana , Chandra-Hioe, Maria V. , Arcot, Jayashree , Castanheira, Isabel
    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. 181 - 187 , 2017 , 0889-1575 ,

    초록

    Abstract Effects of processing on the contents of five folate vitamers in quinoa, amaranth and buckwheat were analysed using a trienzymatic extraction method followed by LC–MS/MS. Total folate (TF) content, corresponding to the sum of folic acid (FA), 5-methyltetrahydrofolate (5-MTHF) and 10-formyltetrahydrofolate (10-CHOTHF) expressed as folic acid equivalent, in raw quinoa, amaranth and buckwheat were 309±8.07, 228±24.2 and 153±12.4μg/100g dw, respectively, being dominantly 5-MTHF. Boiling and steaming reduced the TF in amaranth by 58% and 22%, respectively, whereas up to a 10–15% increase was observed in quinoa. Boiling and steaming did not significantly alter the TF content in buckwheat although significant changes were observed in some individual folate vitamers. Malting, on the other hand significantly increased TF content in amaranth by 21% (276±14.2μg/100g dw) and buckwheat by 27% (193±20.0μg/100g dw), whereas no significant change in quinoa was observed. Based on the EFSA recommendations, a portion of amaranth and quinoa (either boiled, steamed or malted) may contribute up to more than 25% of the dietary reference value for folates, whereas buckwheat may contribute only 14% when cooked and 19% when malted. Results demonstrate that quinoa, amaranth and buckwheat are good sources of folates, regardless of processing. Highlights Content of 3 folate vitamers in pseudocereals were analysed. Malting increased total folate content especially in amaranth and buckwheat. Processed quinoa and amaranth contributed more than 25% the folate DRV. Cooked and malted buckwheat contributed more than 15% of the folate DRV. Graphical abstract [DISPLAY OMISSION]

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

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  10. [해외논문]   Characterisation and chemometric evaluation of 21 trace elements in three edible seaweed species imported from south-east Asia   SCIE

    Miedico, Oto (Corresponding author.) , Pompa, Ciro , Tancredi, Celeste , Cera, Angela , Pellegrino, Eleuterio , Tarallo, Marina , Chiaravalle, A. Eugenio
    Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems v.64 pt.2 ,pp. 188 - 197 , 2017 , 0889-1575 ,

    초록

    Abstract This study was performed to delineate a characterisation of 21 trace elements (Al, As, Be, Cd, Co, Cr, Cu, Fe, Hg, Mo, Mn, Ni, Pb, Sb, Se, Sn, Sr, Tl, U, V, and Zn), in 92 samples of edible seaweeds, belonging to three species ( Laminaria Japonica , 16; Porphyra Yezoensis, 54; Undaria Pinnatifida , 22) produced in south-eastern Asiatic countries. Analytical method based on inductively coupled plasma mass spectrometry was used. The compliance of samples with current European regulations was investigated and the 26% of samples was found not-compliant for Cd level. The suitability of the method due to multi-elemental determination allowed a multivariate approach to study the differentiation between species and to investigate the contribution of each element in differentiation. Influence of the geographical origin onto trace element profile was evaluated, and correlation study between each pair of elements was performed by Pearson coefficients. Taxonomic genus and, although to a lesser extent, the geographic origin have a great influence on trace element profile. Comparison with other similar studies was also performed. Discussion on safety aspects concerning heavy metal exposure related to seaweed consumption has been addressed, by comparing the tolerable levels of the most important toxic elements and the intake brought by seaweed species. For some toxic metals, such as Al and Cd, a remarkable risk related to seaweed consumption has been assessed, though with differences between species. Highlights Levels of 21 trace elements were determined in 92 edible seaweed samples. Chemometric approach was applied for studying differentiation between the 3 species. Taxonomic genus and geographic origin have great importance on trace element profile. Safety aspects about heavy metal exposure by seaweed consumption were studied. Al and Cd show a remarkable risk due to seaweed consumption.

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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논문관련 이미지