Research & Reviews : Journal of Food Science & Technology
Volume 10, Issue 3 (2021)
Published
Table of contents
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Analysis of the Intrinsic Viscosity Behavior in Polymer Mixtures of Stud Plant Mucilage (Dicerocaryum zanguebarium) with Carboxymethyl Cellulose and Guar Gum: Synergism at Infinite Dilution
Abstract: Compatibility studies of the stud plant mucilage (SpM) with guar gum (GG) and carboxymethyl cellulose (CMC) were elucidated using the following parameters: viscous synergy ( ), interaction index ( ) and enhancement index ( . These parameters were derived from the intrinsic viscosity ( ) obtained from the binary system of SpM–CMC and SpM–GG, measured at 0.05 g/dl. The effects of salt (NaCl) on the binary systems were also investigated …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 3, 2021 · pp. 1–13 Read article
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Immunomodulatory and Prebiotic Activities of White Oat β-glucans (Avena sativa L.) and the Potential for a Food-base Ecofriendly Therapy
Abstract: Intestinal health is an important sanitary factor for animals and humans and is closely related to the microbiota population of the gastrointestinal tract. Correlated to this fact is the diet that is consumed, which is fundamental for the development and proliferation of ‘beneficial’ bacteria. Modulation of the intestinal microbiota can be achieved by the prebiotic activity of some polysaccharides, which are fermented by these bacteria after being able to pass …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 3, 2021 · pp. 14–20 Read article
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Analysis of Proximate Composition, Nutritional Contents and Enzymatic Activities of a Local Variety of Betel Leaf from Bangladesh
Abstract: AbstractBetel leaf is a medicinal herb that is commonly used as chewing food item to almost all classes of people in Bangladesh. In the present study, a local variety of betel leaf, Dudhswar, was investigated for analyzing the levels of proximate compositions, vitamins, minerals and carbohydrate metabolizing enzymatic activities. At mature stage, moisture, ash and fiber contents of the betel leaf were 85.40%, 3.15% and 2.11%, respectively. Moisture content decreased …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 3, 2021 · pp. 21–30 Read article
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Nutritional Analysis and Antioxidant Activity of Locally Consumed Selected Fruits and Vegetables in Bangladesh
Abstract: Fruits and vegetables are rich source of antioxidants; they play an essential role in the prevention of different chronic diseases. The present study compared nutritional content, antioxidant activity, and beta carotene content of nine locally consumed fruits and vegetables cultivated in the different local regions of Bangladesh. These fruits and vegetables were locally consumed and usually underutilized instead of their significant nutritional component. On proximate analysis, the present study found …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 3, 2021 · pp. 31–36 Read article
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The Probiomagic
Abstract: The exact location or composition of gut is not yet known to the human It has a vague usage in the colloquial language and scientifically contains the system of microbial flora that is ultimately responsible for increasing the potential of our immune system. It is the study of more “good bacteria” as it is called commonly and higher the composition of our gut microbiome, better is our capability of fighting …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 3, 2021 · pp. 37–40 Read article