International Journal of Food Sciences and Nutrition 
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This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.Analysis of ingredient list and nutrient composition of plant-based burgers available in the global market
Int J Food Sci Nutr. 2024 Jan 17:1-14. doi: 10.1080/09637486.2024.2303029. Online ahead of print.ABSTRACTThe nutrient composition of plant-based burgers is a key factor when making their purchase/consumption decision to maintain a balanced diet. For this reason, ingredient list and nutritional information of burgers launched in the global market were retrieved from their labels. Products were classified based on the technology development, market position and region of the manufacturer. From the ingredient analysis, we observed a high heterogeneity in the ingredients used, a predominance of soy and wheat as main sources of...
Source: International Journal of Food Sciences and Nutrition - January 17, 2024 Category: Nutrition Authors: Paula Franca Anna Paola Pierucci Fatma Boukid Source Type: research
Effect of fibre fortification of low FODMAP pasta
This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products...
Source: International Journal of Food Sciences and Nutrition - January 16, 2024 Category: Nutrition Authors: Jonas J Atzler Emily C Crofton Aylin W Sahin Lilit Ispiryan Eimear Gallagher Emanuele Zannini Elke K Arendt Source Type: research
Designing and evaluating a Nutritional Assessment and Intervention Kiosk for mother-child dyad to combat double burden of malnutrition
Int J Food Sci Nutr. 2024 Jan 11:1-12. doi: 10.1080/09637486.2024.2303024. Online ahead of print.ABSTRACTThe study protocol focuses on DBM, proposing a preventive strategy for mother-child pairs that would be accessible, affordable, sustainable, and human-centred. The aim is to guide the development of tools and technologies, passing through stages for gathering a process and presenting health data. The initial stage identifies the rules and models synthesising existing digital interventions combating forms of malnourishment, followed by designing and developing a Nutrition Informatics Intervention, i.e. NAIK. The last sta...
Source: International Journal of Food Sciences and Nutrition - January 12, 2024 Category: Nutrition Authors: Shyamli Thakur Mansi Gauniyal Samir Bhargava Ashish Joshi H Chitme Manmohan Singhal Source Type: research
Alterations in the sequence and bioactivity of food-derived oligopeptides during simulated gastrointestinal digestion and absorption: a review
Int J Food Sci Nutr. 2024 Jan 7:1-14. doi: 10.1080/09637486.2023.2295224. Online ahead of print.ABSTRACTFood-derived oligopeptides (FOPs) exhibit various bioactivities. However, little was known about their sequence changes in the gastrointestinal tract and the effect of changes on bioactivities. FOPs' sequence features, changes and effects on bioactivities have been summarised. The sequence length of FOPs decreases with increased exposure of hydrophobic and basic amino acids at the terminal during simulated gastrointestinal digestion. A decrease in bioactivities after simulated intestinal absorption has correlated with a ...
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Wanlu Liu Kexin Li Shengjuan Yu Zhen Wang He Li Xinqi Liu Source Type: research
Nutrient profile of packaged foods according to the degree of processing
This study aims to characterise the nutrient profile of white-label pre-packaged foods and bakery products available in a market leader Portuguese food retail chain, according to the extent of processing proposed by NOVA classification system. The nutrient profile (energy, sugar, total fat, saturated fat and sodium) according to processing degree was analysed using non-parametric tests. UPF were the most energy dense (278 kcal/100 g, p < .001) and the highest in sugar (15.9 g/100 g, p < .001). Processed foods were the highest in sodium (538 mg/100 g, p < .001). Processed and UPF showed significantly higher total (...
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Catarina Vale Carla Almeida Jos é Azevedo Patr ícia Padrão Source Type: research
Weaning, food allergens and potential risk factors for delayed introduction: a cross-sectional study
This study demonstrates that introducing many allergens is delayed during the weaning. Parents with infants fed with exclusive breastfeeding could need more information about the correct time of introduction of potential allergens in the weaning.PMID:38186341 | DOI:10.1080/09637486.2023.2299773 (Source: International Journal of Food Sciences and Nutrition)
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Luca Pecoraro Giovanni Chiaffoni Fulvio Nisi Cosetta Gamboni Elisabetta Chiocca Ileana Luglio Federica Rossi Paola Accorsi Giorgio Piacentini Angelo Pietrobelli Source Type: research
Alterations in the sequence and bioactivity of food-derived oligopeptides during simulated gastrointestinal digestion and absorption: a review
Int J Food Sci Nutr. 2024 Jan 7:1-14. doi: 10.1080/09637486.2023.2295224. Online ahead of print.ABSTRACTFood-derived oligopeptides (FOPs) exhibit various bioactivities. However, little was known about their sequence changes in the gastrointestinal tract and the effect of changes on bioactivities. FOPs' sequence features, changes and effects on bioactivities have been summarised. The sequence length of FOPs decreases with increased exposure of hydrophobic and basic amino acids at the terminal during simulated gastrointestinal digestion. A decrease in bioactivities after simulated intestinal absorption has correlated with a ...
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Wanlu Liu Kexin Li Shengjuan Yu Zhen Wang He Li Xinqi Liu Source Type: research
Nutrient profile of packaged foods according to the degree of processing
This study aims to characterise the nutrient profile of white-label pre-packaged foods and bakery products available in a market leader Portuguese food retail chain, according to the extent of processing proposed by NOVA classification system. The nutrient profile (energy, sugar, total fat, saturated fat and sodium) according to processing degree was analysed using non-parametric tests. UPF were the most energy dense (278 kcal/100 g, p < .001) and the highest in sugar (15.9 g/100 g, p < .001). Processed foods were the highest in sodium (538 mg/100 g, p < .001). Processed and UPF showed significantly higher total (...
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Catarina Vale Carla Almeida Jos é Azevedo Patr ícia Padrão Source Type: research
Weaning, food allergens and potential risk factors for delayed introduction: a cross-sectional study
This study demonstrates that introducing many allergens is delayed during the weaning. Parents with infants fed with exclusive breastfeeding could need more information about the correct time of introduction of potential allergens in the weaning.PMID:38186341 | DOI:10.1080/09637486.2023.2299773 (Source: International Journal of Food Sciences and Nutrition)
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Luca Pecoraro Giovanni Chiaffoni Fulvio Nisi Cosetta Gamboni Elisabetta Chiocca Ileana Luglio Federica Rossi Paola Accorsi Giorgio Piacentini Angelo Pietrobelli Source Type: research
Alterations in the sequence and bioactivity of food-derived oligopeptides during simulated gastrointestinal digestion and absorption: a review
Int J Food Sci Nutr. 2024 Jan 7:1-14. doi: 10.1080/09637486.2023.2295224. Online ahead of print.ABSTRACTFood-derived oligopeptides (FOPs) exhibit various bioactivities. However, little was known about their sequence changes in the gastrointestinal tract and the effect of changes on bioactivities. FOPs' sequence features, changes and effects on bioactivities have been summarised. The sequence length of FOPs decreases with increased exposure of hydrophobic and basic amino acids at the terminal during simulated gastrointestinal digestion. A decrease in bioactivities after simulated intestinal absorption has correlated with a ...
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Wanlu Liu Kexin Li Shengjuan Yu Zhen Wang He Li Xinqi Liu Source Type: research
Nutrient profile of packaged foods according to the degree of processing
This study aims to characterise the nutrient profile of white-label pre-packaged foods and bakery products available in a market leader Portuguese food retail chain, according to the extent of processing proposed by NOVA classification system. The nutrient profile (energy, sugar, total fat, saturated fat and sodium) according to processing degree was analysed using non-parametric tests. UPF were the most energy dense (278 kcal/100 g, p < .001) and the highest in sugar (15.9 g/100 g, p < .001). Processed foods were the highest in sodium (538 mg/100 g, p < .001). Processed and UPF showed significantly higher total (...
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Catarina Vale Carla Almeida Jos é Azevedo Patr ícia Padrão Source Type: research
Weaning, food allergens and potential risk factors for delayed introduction: a cross-sectional study
This study demonstrates that introducing many allergens is delayed during the weaning. Parents with infants fed with exclusive breastfeeding could need more information about the correct time of introduction of potential allergens in the weaning.PMID:38186341 | DOI:10.1080/09637486.2023.2299773 (Source: International Journal of Food Sciences and Nutrition)
Source: International Journal of Food Sciences and Nutrition - January 8, 2024 Category: Nutrition Authors: Luca Pecoraro Giovanni Chiaffoni Fulvio Nisi Cosetta Gamboni Elisabetta Chiocca Ileana Luglio Federica Rossi Paola Accorsi Giorgio Piacentini Angelo Pietrobelli Source Type: research
Comparison of the low-calorie DASH diet and a low-calorie diet on serum TMAO concentrations and gut microbiota composition of adults with overweight/obesity: a randomized control trial
This study compares two diets, Dietary Approaches to Stop Hypertension (DASH) and a Low-Calorie Diet on Trimethylamine N-oxide (TMAO) levels and gut microbiota. 120 obese adults were randomly allocated to these three groups: a low-calorie DASH diet, a Low-Calorie diet, or a control group for 12 weeks. Outcomes included plasma TMAO, lipopolysaccharides (LPS), and gut microbiota profiles. After the intervention, the low-calorie DASH diet group demonstrated a greater decrease in TMAO levels (-20 ± 8.1 vs. -10.63 ± 4.6 μM) and a significant decrease in LPS concentration (-19.76 ± 4.2 vs. -5.68 ± 2.3) compared to the low-c...
Source: International Journal of Food Sciences and Nutrition - December 27, 2023 Category: Nutrition Authors: Zhipeng Diao Jalall Molludi Hawal Latef Fateh Sara Moradi Source Type: research
