scholarly journals International Journal of Nutritional Science and Food Technology

10.25141/ijnf ◽  
2018 ◽  
Keyword(s):  
Food Technology ◽  
Nutritional Science

STEVIA PLANT - ALTERNATIVE SWEETNER IN FOOD TECHNOLOGY

2018 ◽  
Vol 28 (4) ◽  
pp. 1213-1217
Author(s):  
Jovana Džoljić ◽  
Ljiljana Đorđević
Keyword(s):  
Food Additives ◽  
Functional Class ◽  
World Health ◽  
Food Technology ◽  
Food Standards ◽  
Safety Studies ◽  
Negative Side Effects ◽  
Health Organization ◽  
Almost All ◽  
Agricultural Organization

Food and Agricultural Organization as a “sweeteners” consider products used for sweetening derived from sugar crops, cereals, fruits or milk, or that are produced by insects. Sweeteners, as an additive, have important role for technological functions of food, especially in providing texture, bulk and color, and also as preservative agents. Regardless the numerous sweeteners, alternative sweeteners to sucrose are in main focus for implementation in food industry. Nowadays Food and Agricultural Organization and World Health Organization Food standards, Codex Alimentarius Commission (2018) accepted list of 27 food additives that have the functional class “sweetener”. Nowadays, alternative sweeteners and their application in food technology are in main focus of scientist. Stevia plant stands for one of the most important natural intense sweetener, since stevia glycosides are almost 400 times sweeter than sucrose. Extracts of stevia represents a powerful tool for reducing sugars in food and beverages, which can be acceptable substitutes to full sugar versions of this products. Regarding the data of Euromonitor international, new food products containing stevia grew 10% from 2016 to 2017. The biggest increment in stevia use was noticed in categories of snacks, juice drinks, dairy, carbonated soft drinks and confectionery. Barriocanal et al. (2008) highlighted that safety studies reported no negative side effects of stevia use. Can be expected that in recent future use of S. rebaudiana as sweetener would be extended to almost all the world’s countries, regarding all discovered beneficial health effects.

Innovation in food technology

Impact ◽  
2017 ◽  
Vol 2017 (7) ◽  
pp. 64-65
Author(s):  
Lilia Ahrné
Keyword(s):  
Food Technology

scholarly journals Recent trends in smartphone-based detection for biomedical applications: a review

2021 ◽  
Vol 413 (9) ◽  
pp. 2389-2406 ◽  
Author(s):  
Soumyabrata Banik ◽  
Sindhoora Kaniyala Melanthota ◽  
Arbaaz ◽  
Joel Markus Vaz ◽  
Vishak Madhwaraj Kadambalithaya ◽  
...  
Keyword(s):  
Biomedical Applications ◽  
Histopathological Examination ◽  
Dark Field ◽  
Portable Devices ◽  
Food Technology ◽  
Wide Range ◽  
Technological Interventions ◽  
Recent Trends ◽  
Increasing Demand

AbstractSmartphone-based imaging devices (SIDs) have shown to be versatile and have a wide range of biomedical applications. With the increasing demand for high-quality medical services, technological interventions such as portable devices that can be used in remote and resource-less conditions and have an impact on quantity and quality of care. Additionally, smartphone-based devices have shown their application in the field of teleimaging, food technology, education, etc. Depending on the application and imaging capability required, the optical arrangement of the SID varies which enables them to be used in multiple setups like bright-field, fluorescence, dark-field, and multiple arrays with certain changes in their optics and illumination. This comprehensive review discusses the numerous applications and development of SIDs towards histopathological examination, detection of bacteria and viruses, food technology, and routine diagnosis. Smartphone-based devices are complemented with deep learning methods to further increase the efficiency of the devices.

scholarly journals GM trust shaped by trust determinants with the impact of risk/benefit framework: the contingent role of food technology neophobia

2020 ◽  
Vol 12 (1) ◽  
pp. 170-191
Author(s):  
Sumran Ali ◽  
Muhammad Asim Nawaz ◽  
Muhammad Ghufran ◽  
Sumaira Nazar Hussain ◽  
Aljaifi Saddam Hussein Mohammed
Keyword(s):  
Food Technology ◽  
The Impact

Nutrition before Conception and the Outcome of Pregnancy

1987 ◽  
Vol 5 (1-2) ◽  
pp. 31-43
Author(s):  
Arthur Wynn ◽  
McCarrison Society
Keyword(s):  
Germ Cells ◽  
Perinatal Death ◽  
Birth Spacing ◽  
Maternal Vitamin ◽  
Pregnancy Failure ◽  
Direct Damage ◽  
Nutritional Science ◽  
Fresh Vegetables ◽  
Nutritional Deficits ◽  
New Mutations

Close birth spacing increases the risk of miscarriage, congenital malformation and perinatal death because it does not give a mother time to recover from the nutritional depletion caused by the first pregnancy or time to recover a normal hormonal profile before the beginning of the next pregnancy. The placental vitamin pump causes maternal vitamin depletion. Nutritional deficits do more damage to reproduction around the time of conception than later during pregnancy. Vitamin and mineral deficiencies can cause not only direct damage to embryonic development but damage to both male and female germ cells resulting in new mutations before a conception. New mutations can cause pregnancy failure or maldevelopment of the embryo. The realisation that nutritional deficits can be mutagenic opened a new chapter in nutritional science. Some nutrients are antimutagenic and already act as such within the digestive tract, but foods contain many other antimutagenic substances. The juices of many fresh vegetables in particular are antimutagenic.

Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology

Food Control ◽  
2021 ◽  
Vol 127 ◽  
pp. 108116
Author(s):  
John Dzikunoo ◽  
Emmanuel Letsyo ◽  
Zeenatu Adams ◽  
David Asante-Donyinah ◽  
Courage Sedem Dzah
Keyword(s):  
Science And Technology ◽  
Food Science ◽  
Food Technology
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