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Nutritious mushroom protein crisp–healthy alternative to starchy snack

Food Production, Processing and Nutrition 2021年第1期3卷 416-430页

作者： Venkatesh Balan Dianne Novak William Knudson ADaniel Jones Fabiola Maria Iñiguez-Franco Rafael Auras Sungeun Cho Am a Rodgers Bryan Ubanwa Department of Engineering Technology Biotechnology ProgramCollege of TechnologyUniversity of HoustonTX 77479 Sugar LandUSA Product Center Michigan State UniversityEast LansingMI 48824USA Department of Biochemistry and Molecular Biology Michigan State UniversityEast LansingMI 48824USA School of Packaging College of Agriculture&Natural ResourcesMichigan State UniversityEast LansingMI 48824USA Department of Poultry Science Auburn UniversityAuburnAL 36849USA

Global salty snacks category had reached USD 137 billion in sales in *** to growing health concerns and awareness,consumers are looking for healthy snack choices by avoiding ingredients such as fat,sugar,cholesterol,and sodium and selecting baked and salt free multigrain chips.A sizable number of consumers are concerned about snack nutrition and look for quality ingredients and minimally processed foods called as“Good Health Snack(GHS)”.In this work,we present the development of method of producing and testing mushrooms protein crisps(MPC),a healthy alternative to conventional starchy snacks that are rich in protein,nutraceutical compounds,minerals,vitamin,dietary fiber,and immunity inducing *** methods of producing MPC with different seasoning and hydrolyzed protein,calorie,nutritional and chemical composition,consumer response,shelf life after packing and market analysis are *** systematic studies will help to market potential of this product which is a healthy alternative to other calorie rich snacks sold in the market benefiting the consumers.

关键词： healthy diet Mushroom Starch Obesity Diabetes Cholesterol

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The Accumulation of Visceral Fat and Preventive Measures among the Elderly

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Cardiovascular Innovations and Applications 2020年第2期4卷 279-285页

作者： Israel Oluwasegun Ayenigbara School Health and Community Health Unit Department of Health EducationUniversity of IbadanIbadanNigeria

Visceral fat is a specifi c fat that is produced in the body,transformed into cholesterol,and circulated in the blood to other parts of the *** circulated cholesterol usually in the form of low-density lipoproteins forms plaque on the walls of the arteries,thereby constricting and blocking them and preventing the free fl ow of nutrients to various vital organs in the *** fat is deleterious to the health of elderly people because it is mostly found in the region of the abdomen that houses vital organs such as the pancreas,liver,and digestive tract,and it further affects the normal functioning of hormones in the ***,15 million people die of a noncommunicable disease(NCD)annually between the age of 30 years and the age of 69 years,and there is an increase in NCD morbidity among people older than 70 *** visceral fat in elderly people could have deleterious health consequences,as it is a predisposing factor for many other NCDs and chronic health *** lifestyle,unhealthy eating,stress,and inactivity are the major causes of excessive visceral ***,measures to prevent the accumulation of visceral fat are straightforward,and impressive results are achieved with regular physical exercise,healthy diet choices,and proper stress management.

关键词： visceral fat prevention healthy diet exercise stress management

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Development of Lactose Free Yogurt Technology for Personalized Nutrition

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Food and Nutrition Sciences 2021年第11期12卷 1116-1135页

作者： Tatiana Capcanari Aurica Chirsanova Eugenia Covaliov Rodica Siminiuc Department of Food and Nutrition Faculty of Food Technology Technical University of Moldova Chi&#351in&#259u Moldova

Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus. A significant part of the world’s population suffers from lactose intolerance, linked to a genetically determined deficiency of the β-galactosidase enzyme, which is one of the main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake. A technolo

关键词： Intolerance Fermented Milk Products Lactose Free Fermentation Technology healthy diet

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The mediating and interacting role of the moderate-vigorous recreational physical activity between markers of adiposity and diabetes

The mediating and interacting role of the moderate-vigorous ...

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中国营养学会第十五届全国营养科学大会

作者： Bingqian Du Zhihao Wang Xi Zhang Shupei Wang Luanzhao Pan Qingsong Chen Tianran Shen Department of Nutrition School of Public Health Guangdong Pharmaceutical University Department of Occupational Hygiene and Environmental Hygiene School of Public Health Guangdong Pharmaceutical University Hospital of Zhongshan Torch Development Zone

Along with urbanization and economic growth, Chinese dietary structure has changed favoring a rise in caloric consumption and decline in overall diet quality. An unhealthy diet has been regarded as a major contributor to diabetes development for a long time. However, the mediating and interacting role of moderatevigorous recreational physical activity(MVRPA) between diabetes and markers of adiposity, like body mass index(BMI), body fat rate(BFR) and visceral fat index(VFI), has never been researched. The purpose of this study is to investigate to what extent the effect of markers of adiposity(BMI, BFR and VFI) on diabetes is possibly mediated and interacted by MVRPA via the recently developed a four-way decomposition by J. Vanderweele. Methods This study was part of Health Questionnaire of People with Glycemia Metabolic Diseases in Zhongshan City, including 4957 middle-aged and elderly population(aged ≥ 41 years). Diabetes was defined as fasting blood-glucose(FBG) greater than or equal to 7.0 mmol/L, or blood-glucose of two hours after meal greater than or equal to 11.1 mmol/L, or patients with diabetes were reported to healthy Records. We measured the height and weight of the subjects via the health all-in-one machine. BMI was computed as weight(kg) divided by height squared(m). BFR was reported by body composition analyzer. VFI was reported by Computed Tomography(CT). MVRPA was measured by the International Physical Activity Questionnaire(IPAQ). The mediating and interacting role of the markers of adiposity were evaluated by a four-way decomposition: the controlled direct effect(CDE) due to neither mediation nor interaction, reference interaction(INT) due to interaction alone, mediated interaction(INT) due to both mediation and interaction, and the pure indirect effect(PIE) due to mediation alone. We set the level of significance at α = 0.05, and all analyses were performed in SAS version 9.4. Results In our baseline study, 843 persons had diabetes. Diabetes was

关键词： Mediation Interaction Adiposity Diabetes healthy diet A four-way decomposition

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