Objective To determine the thermic effect of food(TEF)in a Chinese mixed diet in young people.Methods During the study,the participants were weighed and examined for body composition every morning.The total energy exp...Objective To determine the thermic effect of food(TEF)in a Chinese mixed diet in young people.Methods During the study,the participants were weighed and examined for body composition every morning.The total energy expenditure(TEE)of the participants was measured by the doubly labeled water method for 7 days,and during this period,basal energy expenditure was measured by indirect calorimetry and physical activity energy expenditure was measured by an accelerometer.The value obtained by subtracting basal energy expenditure and physical activity energy expenditure from TEE was used to calculate TEF.Results Twenty healthy young students(18–30 years;10 male)participated in the study.The energy intake of the participants was not significantly different from the Chinese Dietary Reference Intake of energy(P>0.05).The percentage of energy from protein,fat and carbohydrate were all in the normal range.The intakes of fruits,milk and dietary fiber of the participants were significantly lower than those in the Chinese Dietary Guidelines(P<0.05).There was no significant difference in the body weight of the participants during the experiment(P>0.05).When adjusted for body weight,there was no significant difference in either TEE or basal energy expenditure between the male and female participants(P>0.05).In addition,there was no significant difference in physical activity energy expenditure and TEF between the male and female participants(P>0.05).The percentage of TEF in TEE was 8.73%.Conclusion The percentage of TEF in TEE in a Chinese mixed diet in young people was significantly lower than 10%(P<0.001).A value of 10%is usually considered to be the TEF in mixed diets as a percentage of TEE.展开更多
One third of the artichoke production is used in industrial processes, where up to 70% - 85% of the initial raw material is transformed into solid wastes. For an adequate management of these wastes, it is necessary to...One third of the artichoke production is used in industrial processes, where up to 70% - 85% of the initial raw material is transformed into solid wastes. For an adequate management of these wastes, it is necessary to know their water sorption properties, because physical, chemical andbiological changes which occur during theirstorage depend on water-solid interactions. The objectives of this work are to experimentally determine equilibrium sorption (adsorption anddesorption) data of artichoke wastes at different temperatures (25°C - 55°C), as well as correlate and predict water sorption isotherms using bibliographic models. Equilibrium moisture content ranged 0 - 0.6 kg water/kg dry solid (water activity 0.05 - 0.9). Water sorption isotherms were classified between Types II and III. Hysteresis phenomenon was not observed, neither was the dependence of the equilibrium data with temperature. BET, GAB, Oswin and Peleg correlation models were satisfactorily fitted to experimental data. A predictive model based on composition and physical state of artichoke waste components was also successfully used to reproduce experimental data.展开更多
Essential oils(EOs)are more complex and comprise a number of volatile and natural bioactive compounds,which often used in food industries as the best alternatives.This review focuses on the impact of EOs and the roles...Essential oils(EOs)are more complex and comprise a number of volatile and natural bioactive compounds,which often used in food industries as the best alternatives.This review focuses on the impact of EOs and the roles of their major components in food manufacturing as natural preservatives with the related mechanisms of action.In addition,the major bioactive molecules of different types of EOs and their pharmacological activities such as antioxidant,antifungal and antimicrobial effects on crop protection were also discussed.The major compounds of EOs represent potential antioxidant,antimicrobial and antifungal activities through various mechanisms.Different types of EOs such as tea tree oil,lemon oil,clove oil,cinnamon oil and thyme oil from various traditional plants,have significantly showed better antimicrobial and antioxidant activities,and also effectively increased the shelf lives of the cereal products and increased the quality of food safety.The major groups of EOs such as terpenes and aromatic volatile compounds,play a key role in food safety without affecting the quality.Due to their various activities including antioxidant and antimicrobial activities,EOs could be used as alternative preservatives to increase the shelf lives of cereals and crops.展开更多
基金supported by Danone Fund for Dietary Nutrition Research and Education[DIC2021-03].
文摘Objective To determine the thermic effect of food(TEF)in a Chinese mixed diet in young people.Methods During the study,the participants were weighed and examined for body composition every morning.The total energy expenditure(TEE)of the participants was measured by the doubly labeled water method for 7 days,and during this period,basal energy expenditure was measured by indirect calorimetry and physical activity energy expenditure was measured by an accelerometer.The value obtained by subtracting basal energy expenditure and physical activity energy expenditure from TEE was used to calculate TEF.Results Twenty healthy young students(18–30 years;10 male)participated in the study.The energy intake of the participants was not significantly different from the Chinese Dietary Reference Intake of energy(P>0.05).The percentage of energy from protein,fat and carbohydrate were all in the normal range.The intakes of fruits,milk and dietary fiber of the participants were significantly lower than those in the Chinese Dietary Guidelines(P<0.05).There was no significant difference in the body weight of the participants during the experiment(P>0.05).When adjusted for body weight,there was no significant difference in either TEE or basal energy expenditure between the male and female participants(P>0.05).In addition,there was no significant difference in physical activity energy expenditure and TEF between the male and female participants(P>0.05).The percentage of TEF in TEE was 8.73%.Conclusion The percentage of TEF in TEE in a Chinese mixed diet in young people was significantly lower than 10%(P<0.001).A value of 10%is usually considered to be the TEF in mixed diets as a percentage of TEE.
基金Author Luis Mayor acknowledges JCI2009-04923 grant to MINECO(Spain).
文摘One third of the artichoke production is used in industrial processes, where up to 70% - 85% of the initial raw material is transformed into solid wastes. For an adequate management of these wastes, it is necessary to know their water sorption properties, because physical, chemical andbiological changes which occur during theirstorage depend on water-solid interactions. The objectives of this work are to experimentally determine equilibrium sorption (adsorption anddesorption) data of artichoke wastes at different temperatures (25°C - 55°C), as well as correlate and predict water sorption isotherms using bibliographic models. Equilibrium moisture content ranged 0 - 0.6 kg water/kg dry solid (water activity 0.05 - 0.9). Water sorption isotherms were classified between Types II and III. Hysteresis phenomenon was not observed, neither was the dependence of the equilibrium data with temperature. BET, GAB, Oswin and Peleg correlation models were satisfactorily fitted to experimental data. A predictive model based on composition and physical state of artichoke waste components was also successfully used to reproduce experimental data.
基金the College of Food and Dairy Technology,Tamil Nadu Veterinary and Animal Sciences University(TANUVAS)Chennai,India for providing the Ph D research fellowship
文摘Essential oils(EOs)are more complex and comprise a number of volatile and natural bioactive compounds,which often used in food industries as the best alternatives.This review focuses on the impact of EOs and the roles of their major components in food manufacturing as natural preservatives with the related mechanisms of action.In addition,the major bioactive molecules of different types of EOs and their pharmacological activities such as antioxidant,antifungal and antimicrobial effects on crop protection were also discussed.The major compounds of EOs represent potential antioxidant,antimicrobial and antifungal activities through various mechanisms.Different types of EOs such as tea tree oil,lemon oil,clove oil,cinnamon oil and thyme oil from various traditional plants,have significantly showed better antimicrobial and antioxidant activities,and also effectively increased the shelf lives of the cereal products and increased the quality of food safety.The major groups of EOs such as terpenes and aromatic volatile compounds,play a key role in food safety without affecting the quality.Due to their various activities including antioxidant and antimicrobial activities,EOs could be used as alternative preservatives to increase the shelf lives of cereals and crops.
