New Issue | Recent Patents on Food, Nutrition & Agriculture ; Volume 10 Issue 2

 

Recent Patents on Food, Nutrition & Agriculture publishes full-length/mini reviews and research articles, and guest edited thematic issues on recent patents in all fields of food science & technology, nutrition and agricultural science & technology. A selection of important and recent patents in the areas covered is also included in the journal. The journal is essential reading for all researchers involved in food, nutrition and agricultural sciences and technology. The journal also covers recent research (where patents have been registered) in fast emerging technologies related to food additives, micro & macro-molecular food supplements, edible alternatives, food technology, nutraceuticals, healthy diet, nutritional value, calorie intake, malnutrition & related diseases, plant derivatives, agricultural technology and products, crop improvement and safety issues related to food, nutrition & agriculture.

 

 

Articles from the journal: Recent Patents on Food, Nutrition & Agriculture ; Volume 10 Issue 2

• Evaluation of the Superabsorbent Effect on the Yield and Some Growth Factors of Pisum sativum L. under Drought Stress Conditions open access plus
• Maximizing Biomass and Lipid Production in Heterotrophic Culture of Chlorella vulgaris: Techno-Economic Assessment open access plus
• Patents for the Physiological Quality in Seeds of Peach Rootstock Classified by Weight and Stored for Different Periods open access plus
• Expression and Biochemical Characterization of a Yersinia intermedia Phytase Expressed in Escherichia coli open access plus
• Properties of Oils From Plantain Pseudostem Biotransformed Using Crude Local Enzyme Sources: A Comparison of Poultry Feed Oil open access plus
• Effect of Smoking Methods and Natural Spices on Quality and Consumer Acceptance of Smoked Silver Catfish (Chrysichthys nigrodigitatus) open access plus

 

 

For details on the articles, please visit this link: http://www.eurekaselect.com/node/682/recent-patents-on-food-nutrition-agriculture/issue/10/2366/2/9327

ARTICLE TO READ ON HEALTHY WEIGHT WEEK

Bioactive Compounds of Virgin Olive Oil Extracted from Bladi and Arbequina Cultivars

Journal: Current Nutrition & Food Science

Author(s): M.S. Mirrezaie Roodaki, M.A. Sahari*, B. Ghiassi Tarzi, M. Barzegar, M. Gharachorloo

Graphical Abstract:

 

Abstract:

Background: Virgin Olive Oil (VOO) is known as a nutraceutical resource. Virgin olive oil is stable oil and its shelf life is longer than the other edible oils. Bladi and Arbequina are the most extensive and important olive cultivars in Iran-Qom region. The aim of this research was to evaluate stability and the bioactive compounds of two olive cultivars (Bladi and Arbequina) that have beneficial effects on body’s health.

Methods: Olive fruits from Bladi and Arbequina cultivars were collected, indexes of weight, dimension, oil and moisture content of whole fruit, pulp and kernel were studied; their oil was extracted (cold press) and free fatty acid, peroxide, polar compounds, conjugated dienes and trienes, induction period, refractive index, chlorophyll and carotenoid contents, fatty acid, phenolic and tocopherol profiles were investigated.

Results: The results showed that the dimensions and weights of the whole fruit, pulp and kernel of cultivars were significantly different. With the same amount of moisture, oil contents of fruit, pulp and kernel in Bladi (18.44, 34.94, 3.82%, respectively) were less than those in Arbequina (30.72, 45.1 and 8.75%). The composition of fatty acids in Bladi and Arbequina’s oil mainly consisted of oleic (50.16, 57.43%), palmitic (22.33, 19.79%) and linoleic acid (18.38, 14.72%),. Induction period of Arbequina was higher than Bladi, although polyphenols and tocopherols contents were higher in Bladi.

Conclusion: The fatty acids composition and the presence of antioxidants mainly phenols and tocopherols are established key factors for the resistance of the oil to autoxidation.

Read more here: http://www.eurekaselect.com/155341

 

Infographic on Healthy Eating

Credits: Harvard School of Public Health

Healthy Weight Week!

Healthy Weight Week signifies the importance of balance diet and healthy lifestyle. Being healthy does not mean losing weight and going on a diet. It means pursuing livable and sustainable healthy lifestyle through eating well, living actively and feeling good.
Bentham Science publishes important research publications that promote this idea.

Click here to find related articles: http://benthamscience.com/journals/current-nutrition-and-food-science/

One Healthy Diet Does Not Fit All!

Health conscious people prefer to take a balanced diet incorporating all types of food that promise to keep their weight, blood sugar, blood pressure and all markers of health in control. But what is a balanced diet is a question disturbing the researchers now. Does everything suit everyone and has the same effect? Until now it was thought to be so but not anymore.

Researchers in Israel tested for dietary effects on 800 people treating them to same healthy diet. The results were astounding for the researchers as every food type affected people differently. For instance, one woman found her blood sugar rising when she consumed tomatoes – a proper healthy food. Similarly, a man found his blood pressure shooting with sushi. Researchers realized that it is not true that one healthy diet would work for all. In fact every person has their own needs.

Effect of our food depends on the type of microbes we have in our bodies. Microbes are a group of bacteria that act together and influence our digestive system. Thus we have to assess our food requirements to maintain a healthy life and alter our eating habits accordingly.

An Apple A Day Could Keep Obesity Away

Scientists at Washington Province University have concluded that non digestible chemical compound in apple may help prevent disorder associated with obesity. The written report, mutation to be the first to assess this compound in apple cultivars grown in the Pacific Ocean Northwest, appears in October’s print edition of the journal Food Chemistry.

“We know that, in general, apples are a good source of this non digestible chemical compound but there are differences in smorgasbord,” says a well known intellectual nourishment scientist, the study’s booster cable researcher. “Results from this study will help consumer to discriminate between apple multifariousness that can aid in the battle against obesity.”

Despite being subjected to chewing, abdomen acid and digestive enzyme, these compounds remain intact when they orbit the colon.