scholarly journals Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

2020 ◽  
Vol 10 (19) ◽  
pp. 6998
Author(s):  
Cintya G. Soria-Hernández ◽  
Sergio O. Serna-Saldívar ◽  
Cristina Chuck-Hernández
Keyword(s):  
Soybean Meal ◽  
Food Industry ◽  
Nutritional Value ◽  
Low Cost ◽  
World Population ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The World ◽  
Emulsifying Capacity ◽  
Maize Germ

Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

scholarly journals The role of edible insects to mitigate challenges for sustainability

2021 ◽  
Vol 6 (1) ◽  
pp. 24-36
Author(s):  
Raquel P. F. Guiné ◽  
Paula Correia ◽  
Catarina Coelho ◽  
Cristina A. Costa
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
World Population ◽  
Edible Insects ◽  
Strong Component ◽  
Human Food ◽  
The World ◽  
Food And Feed ◽  
Recent Trends

Abstract This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world population, constantly increasing. Many chefs have adhered to the trend of using insects in their culinary preparations, bringing insects to the plan of top gastronomy, highlighting their organoleptic qualities allied to a recognized high nutritional value. However, in some markets, insects or insect-based products are not readily accepted because of neophobia and disgust. Moreover, the insect markets, farming, and commercialization are experiencing a huge growth, in which the domain of animal feed is undoubtedly a very strong component. The future of insects as human food and animal feed seems promising in view of the recent trends and challenges.

scholarly journals Differential Responses of Two Broccoli (Brassica oleraceaL. var Italica) Cultivars to Salinity and Nutritional Quality Improvement

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Chokri Zaghdoud ◽  
Carlos Alcaraz-López ◽  
César Mota-Cadenas ◽  
María del Carmen Martínez-Ballesta ◽  
Diego A. Moreno ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Genetic Background ◽  
Nutritional Value ◽  
Soluble Sugars ◽  
Root Hydraulic Conductance ◽  
Nutritional Properties ◽  
Specific Strategy ◽  
Nutritional Characteristics ◽  
Salinity Levels

The comparative responses of two broccoli cultivars (Brassica oleraceavar. Italica, cv. Parthenon and cv. Naxos) to a 15 d exposure to different NaCl levels were investigated. Salinity led to increased concentrations of Na+and Cl−ions in both cultivars, a disruption of the endogenous minerals levels in the shoots and roots—that varied with the cultivar and salt concentration—and decreases in the osmotic potential (Ψπ), root hydraulic conductance (L0), and stomatal conductance (Gs). The reduced biomass of Naxos at moderate NaCl indicates greater sensitivity to salinity, compared with Parthenon. Parthenon accumulated more soluble sugars, for osmotic adjustment, whereas Naxos accumulated proline, which gave the two cultivars differing nutritional characteristics. The total glucosinolates (GSLs) content was not affected by salinity in Parthenon while it decreased significantly in Naxos as a consequence of the decrease in the indole GSL. However, Naxos accumulated more aliphatic GSLs under salt stress than Parthenon, which confers on this cultivar a greater nutritional value when cultivated under salinity.These results suggest that, at distinct salinity levels, each broccoli cultivar adopts a specific strategy, indicating the crucial role of the genetic background on the organoleptic and nutritional properties that each cultivar acquires.

scholarly journals Nutrition Problems in the Kyrgyz Republic and the Ways of Their Solution

2019 ◽  
Author(s):  
Bermet Djurupova ◽  
Jusup Pirimbaev ◽  
Gulmira Samatova
Keyword(s):  
Food Security ◽  
Food Consumption ◽  
Nutritional Value ◽  
Statistical Data ◽  
Absolute Number ◽  
World Population ◽  
Kyrgyz Republic ◽  
Mathematical Methods ◽  
The World ◽  
Food Consumed

The article is devoted to the assessment of food consumption in the region. The aim of the study is to develop the main directions of improving the food security of Kyrgyzstan in the future. It is revealed that the absolute number of the world population suffering from malnutrition, according to modern estimates, increased from about 804 million in 2016 to almost 821 million in 2017. This trend serves as a clear warning that, if not intensified efforts, the task of the SDGs to eliminate hunger by 2030 will not be achieved The research toolkit includes mathematical methods for processing statistical data, an assessment of the energy and nutritional value of food consumed by the population. The scientific novelty of the study is to identify the factors that limit food consumption and the assessment of the nutritional value of the products used. The research results can be applied to further scientific developments in the direction of providing the market with various types of products.

THE FOOD INDUSTRY IN THE SEVENTIES1

1973 ◽  
Vol 36 (2) ◽  
pp. 71-75
Author(s):  
William O. Beers
Keyword(s):  
Crucial Role ◽  
Food Industry ◽  
Effective Means ◽  
World Population ◽  
Private Business ◽  
Social Purpose ◽  
The World ◽  
Zero Growth ◽  
The Individual

More than any other, the food industry is extensively and inextricably involved in the “growth/zero growth” or “quantity/quality” dilemma. For food, as man's own source of energy, is the determinative element in mankind's formula for survival. As the apparatus for supplying this source of energy, the food industry thus plays a crucial role in the resolution of the crisis that could eventually determine the fate of mankind. The food industry, both in regard to the individual consumer in the store, and the world population as a whole, will have to give even greater attention to the quality of its overall contribution in terms of the ends achieved by its products. Such a change in emphasis implies a greater degree of social purpose and accomplishment, but does not mean an erosion of the profit factor. For without profits, private business—the food industry included—cannot continue to function as the most effective means of allocating resources that man has yet developed.

scholarly journals Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security

Life ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 140 ◽  
Author(s):  
Adriana Leandro ◽  
Diana Pacheco ◽  
João Cotas ◽  
João C. Marques ◽  
Leonel Pereira ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Arable Land ◽  
Food Additives ◽  
Human Consumption ◽  
World Population ◽  
Omega 3 ◽  
Global Food Security ◽  
Safe Food

The world population is continuously growing, so it is important to keep producing food in a sustainable way, especially in a way that is nutritious and in a sufficient quantity to overcome global needs. Seaweed grows, and can be cultivated, in seawater and generally does not compete for arable land and freshwater. Thus, the coastal areas of the planet are the most suitable for seaweed production, which can be an alternative to traditional agriculture and can thus contribute to a reduced carbon footprint. There are evolving studies that characterize seaweed’s nutritional value and policies that recognize them as food, and identify the potential benefits and negative factors that may be produced or accumulated by seaweed, which are, or can be, dangerous for human health. Seaweeds have a high nutritional value along with a low caloric input and with the presence of fibers, proteins, omega 3 and 6 unsaturated fatty acids, vitamins, and minerals. Moreover, several seaweed sub-products have interesting features to the food industry. Therefore, the focus of this review is in the performance of seaweed as a potential alternative and as a safe food source. Here described is the nutritional value and concerns relating to seaweed consumption, and also how seaweed-derived compounds are already commercially explored and available in the food industry and the usage restrictions to safeguard them as safe food additives for human consumption.

scholarly journals The Reality of Applying Human Resources Diversity Management and Its Impact on Workers’ (Performance, Cooperation, Commitment and Loyalty): A Field Study on the Jordanian Food Industry Companies

2017 ◽  
Vol 10 (3) ◽  
pp. 183 ◽  
Author(s):  
Sahar Mohammad Abu Bakir
Keyword(s):  
Human Resources ◽  
Food Industry ◽  
Religious Freedom ◽  
Labor Law ◽  
Diversity Management ◽  
World Population ◽  
Business Organizations ◽  
Industrial City ◽  
The World ◽  
Human Resources Strategies

Globalization, political instability, poverty, forced immigration and many other factors created a state of diversity in the composition of the world population, and accordingly diversity transferred into organizations, causing a big and unavoidable challenge to business organizations. Diverse human resources can be a source of success if they are well managed strategically, and could be the opposite if they were ignored, and don’t have the needed inclusiveness.This study aimed first to find out the degree to which the Jordanian food industry companies are engaged in Human Resources Diversity Management (DM) in terms of (equity and justice in applying human resources strategies), empowerment and religious freedom. And second to examine the influence of (DM) strategies on workers (performance, cooperation, commitment and loyalty), 150 of non-Jordanian workers at 5 companies operating at King Abdulla the second industrial city were surveyed, depending on the workers responses it was found that the 5 companies do engage in (DM) strategies, except for staffing which is restricted by the Jordanian Labor Law, the results of multiple regression showed that all DM strategies have an influence on workers performance.Empowerment has only an influence on workers cooperation, and religious freedom affects workers commitment and loyalty.The researcher recommended that more involvement in organizational activities, equity, justice and good treatment, will enhance workers cooperation, commitment and loyalty.

scholarly journals Adverse Effects of Wheat Gluten

2015 ◽  
Vol 67 (Suppl. 2) ◽  
pp. 7-14 ◽  
Author(s):  
Frits Koning
Keyword(s):  
Middle East ◽  
Food Industry ◽  
Nutritional Value ◽  
Wheat Gluten ◽  
Western World ◽  
Gluten Free ◽  
High Quality ◽  
Hunter Gatherers ◽  
The World ◽  
India And China

Man began to consume cereals approximately 10,000 years ago when hunter-gatherers settled in the fertile golden crescent in the Middle East. Gluten has been an integral part of the Western type of diet ever since, and wheat consumption is also common in the Middle East, parts of India and China as well as Australia and Africa. In fact, the food supply in the world heavily depends on the availability of cereal-based food products, with wheat being one of the largest crops in the world. Part of this is due to the unique properties of wheat gluten, which has a high nutritional value and is crucial for the preparation of high-quality dough. In the last 10 years, however, wheat and gluten have received much negative attention. Many believe that it is inherently bad for our health and try to avoid consumption of gluten-containing cereals; a gluten-low lifestyle so to speak. This is fueled by a series of popular publications like Wheat Belly; Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. However, in reality, there is only one condition where gluten is definitively the culprit: celiac disease (CD), affecting approximately 1% of the population in the Western world. Here, I describe the complexity of the cereals from which gluten is derived, the special properties of gluten which make it so widely used in the food industry, the basis for its toxicity in CD patients and the potential for the development of safe gluten and alternatives to the gluten-free diet.

scholarly journals New Privacy Threat on 3G, 4G, and Upcoming 5G AKA Protocols

2019 ◽  
Vol 2019 (3) ◽  
pp. 108-127 ◽  
Author(s):  
Ravishankar Borgaonkar ◽  
Lucca Hirschi ◽  
Shinjo Park ◽  
Altaf Shaik
Keyword(s):  
Mobile Communications ◽  
Location Privacy ◽  
Low Cost ◽  
Security Analysis ◽  
Security And Privacy ◽  
World Population ◽  
The World ◽  
Privacy Attack ◽  
3Rd Generation Partnership Project ◽  
Practical Feasibility

Abstract Mobile communications are used by more than two-thirds of the world population who expect security and privacy guarantees. The 3rd Generation Partnership Project (3GPP) responsible for the worldwide standardization of mobile communication has designed and mandated the use of the AKA protocol to protect the subscribers’ mobile services. Even though privacy was a requirement, numerous subscriber location attacks have been demonstrated against AKA, some of which have been fixed or mitigated in the enhanced AKA protocol designed for 5G. In this paper, we reveal a new privacy attack against all variants of the AKA protocol, including 5G AKA, that breaches subscriber privacy more severely than known location privacy attacks do. Our attack exploits a new logical vulnerability we uncovered that would require dedicated fixes. We demonstrate the practical feasibility of our attack using low cost and widely available setups. Finally we conduct a security analysis of the vulnerability and discuss countermeasures to remedy our attack.

scholarly journals The impact of different agroecological conditions on the nutritional composition of quinoa seeds

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4442 ◽  
Author(s):  
María Reguera ◽  
Carlos Manuel Conesa ◽  
Alejandro Gil-Gómez ◽  
Claudia Mónika Haros ◽  
Miguel Ángel Pérez-Casas ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Mineral Composition ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Nutritional Composition ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food’s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more stable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed’s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

scholarly journals Presentation of Cancer Reversal Nutrition Physical Program (CRNPP)

2013 ◽  
Vol 06 (03) ◽  
pp. 122-127
Author(s):  
Teresinha Madureira de Faria Silveira ◽  
Sidney Federmann
Keyword(s):  
Vitamin B12 ◽  
Conventional Treatment ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
International Literature ◽  
Alternative Source ◽  
The World ◽  
Therapeutic Diets ◽  
Physical Program

ABSTRACTThis study aimed to review the national and international literature on the benefits of sprouted wheat as an alternative source of vitamin B12. Since it is an inexpensive food and easily accessible worldwide, this could be better used in nutritional therapies in conjunction with conventional treatment to optimize its effects and shorten the rehabilitation of the patient’s immune system during chemotherapy and radiotherapy. Given the general deficiency of food in the world, especially those with good quality protein, it is interesting to research procedures that could improve the nutritional value of2 foods available. The sprouted wheat is a food that could be better used in therapeutic diets, because besides being an affordable and low cost food, is great source of B vitamins, especially vitamin B12, containing 4.8 micrograms of B12 per gram of germinated wheat (19). (The sprouted wheat still have significant concentrations apigenin and flavonoids, substances also found in fruits and vegetables, and which have an important role in inhibiting cancer cells). We will also present a program of nutrition and physical activity to support the reversal and remission of cancer.

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