Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Articles in press and Articles in process

    Editorial Pages: 1 - 2

    Nutritional Aspect of the Oncology Patients

    Michael Abberton*

    Most nutrition guidance stress eating lots of vegetables, fruits, and whole-grain products; limiting the amount of red meat you eat, especially meats that are processed or high in fat; cutting back on fat, sugar, alcohol, and salt; and continue at a healthy weight. But when you’re being Conduct for cancer, these things can be tough to do, especially if you have side effects or just don’t feel well. Good nutrition is specifically important if you have cancer because both the illness and its medication can change the way you eat. They can also change the way your body tolerates certain foods and uses nutrients.

    Editorial Pages: 1 - 1

    Food protiens

    Ashwini Wagh

    It is outlined as any of assorted naturally forms very advanced substances that such of amino-acid residues joined by amide bonds. A macromolecule may be a naturally takes place, very advanced substance that takes of organic compound residues joined by amide bonds. Proteins square measure gift all told living organisms and embrace several essential biological compounds as antibodies catalyst and hormones. Each cell within the figure contains a macromolecule. The structure of the macromolecule may be a chain of amino acids in eggs and almonds. Almonds square measure a preferred variety of tree nut, Whole eggs square measure among the healthiest and most alimental foods on the market malformation. The malformation is one of all the foremost standard protein-rich foods Almonds and Oats, Greek dairy products, farmer's cheese, and milk.

    Editorial Pages: 1 - 1

    Food chemistry

    Ashwini Wagh

    Food chemistry is the study of chemical processes and interactions of all living and non-biological components of foods. The biological substances include such items as meat, lettuce, beer, milk poultry, as examples. An example of trade a process would be to talk about the fermentation of dairy products with microorganisms that hole and corner lactose to lactic acid; the preventing process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.

    Full Length Research Paper Pages: 1 - 4

    Optimization of Phenolic Compounds Extraction from Ruta Chalepensis (Tenadam)Leaves and its Antioxidant Activity

    Gebeyanesh Endalkachew Wondafrash

    Phenolic compounds extraction is a great research required to their bioactive properties such as antioxidant, antimicrobial, anti-mutagenic, anti-viral and anti-inflammatory activity. In this study extraction, optimization and determination of phenolic compounds from Ruta Chalepensis(Tenadam) leaves has been recognized as good sources for antioxidant potential on butter. the phenolic compounds were extracted by soxhlet apparatus (Scintifica VELP modern soxhlet) and the extraction process parameters such as extraction time (90-180 minute), type of solvents (ethanol, methanol and acetone) and solid mass to solvent ratio (0.05-0.10) were optimized by using response surface methods. Results showed that extraction conditions significantly (P<0.05) affect phenolic compounds of Ruta Chalepensis leaves extract. the yield of phenolic compounds was ranged from 150.09 mg GAE /gm of dry weight to 334.12 mgGAE /gm of dry weigh. The optimal extraction conditions predicted by the models were time at 105.34 minute, ratio at 0.06, and solvent by Acetone gave the optimal predicted values of 334.22 mg GAE/gm of dry sample. Under optimized conditions the experimental values were agreed with the values predicted by the proposed models. Antioxidant from natural origin have attracted to protect the human body from free radicals, due to its high content of phenolic compounds. the ability of phenolic antioxidant was analyzed in vitro by DPPH, ferric reducing power assay(frap). the IC50 which is concentration required to quench 50% of the DPPH radical, was computed to be 17.55 mM of ascorbic acid and 37.156 mM of extract of Ruta Chalepensis leaves respectively. And the smaller the value of the IC50 indicates the higher antioxidant activity. The ferric reducing value was 115.75mgAAE per gram of dry weight and the reducing value was significant indicator of its potential antioxidant activity. Ruta Chalepensis leaves has flavonoid content that was conducted 36.818 mg QE/gram of dry weight. the extract of Ruta Chalepensis leaves (Tenadam) was conducted different functional groups some of them were aromatic, aliphatic, alcohol and hydroxyl compound (phenolic compound), carboxylic compounds and soon.

    Commentary Pages: 1 - 2

    Food contamination

    Fahad Tahir

    Food contamination is generally described as foods that are spoiled because they contain microorganisms, such as bacteria, fungus, parasites and toxic substances that make people unsafe for consumption. These are 4 types of contamination are physical, biological, and chemical and cross contamination. Major contamination sources are water, air, sewage, insects, equipment, dust, rodents.

    Editorial Pages: 1 - 1

    Analytical techniques in food safety

    Abdulateef Adeniyi

    Food analysis is the control dealing with the study, development, application of analytical procedures for defines the properties of foods and their constituents. Analytical processing involves the interaction between analysts and collections of aggregated data that may have been reformulated into alternate representational forms as a means for improved analytical performance [1]. The most common analytical methods for food quality estimation are mass spectrometry (ms), capillary electrophoresis (ce), infrared spectroscopy (ir) usually coupled to liquid (lc) or gas chromatography (gc) and nuclear magnetic resonance (nmr) spectroscopy

      Short Communication Pages: 1 - 3

      Poverty, Obesity and the Risk of COVID-19

      Houra Mohseni, Shirin Amini, and Reza Amani

      In the present article, we clarify the possible connection between nutrition and socio-economic status, with infection and COVID-19, as well as a special emphasis on quality of diet and inflammation. We demonstrate a theoretic framework along with different lines of evidence from several studies that support the idea that low-income people may be affected by covid-19 dramatically, and the condition leads them to be more susceptible to infection by covid-19. Following a healthier and affordable diet, probiotics, and functional food may modulate immunity, increase resistance to infection, and/or faster recovery rates in low-income people or people who have lost their jobs, and income because of COVID-19. These strategies demonstrate how healthcare outcomes and policies can be enhanced with the implementation of a more nutrition-oriented approach.

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