Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

Gouda, Mostafa; Zu, Linlin; Ma, Sumin; Sheng, Long; Ma, Meihu

doi:10.1016/j.foodhyd.2018.02.009

Cited by 54 publications

(19 citation statements)

References 30 publications

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“…Many studies warn that a poor diet could lead to serious health problems [10–12] and emphasize the importance of quality meals [9, 23]. People today experience “modern malnutrition”, which is caused by modern diet habits such as high intakes of sugar, fat, fast food, and soda [8, 11, 48–50]. This type of diet is typically found in solitary eating.…”

Section: Discussionmentioning

confidence: 99%

Association between eating behaviour and diet quality: eating alone vs. eating with others

Chae

Shin

et al. 2018

Nutr J

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BackgroundTo discover the association between eating alone and diet quality among Korean adults who eat alone measured by the mean adequacy ratio (MAR),MethodsThe cross-sectional study in diet quality which was measured by nutrient intakes, indicated as MAR and nutrient adequacy ratio (NAR) with the Korean National Health and Nutrition Examination Survey (KNHANES) VI 2013–2015 data. Study population was 8523 Korean adults. Multiple linear regression was performed to identify the association between eating behaviour and MAR and further study analysed how socioeconomic factors influence the diet quality of those who eat alone.ResultsWe found that the diet quality of people who eat alone was lower than that of people who eat together in both male (β: − 0.110, p = 0.002) and female participants (β: − 0.069, p = 0.005). Among who eats alone, the socioeconomic factors that negatively influenced MAR with the living arrangement, education level, income levels, and various occupation classifications.ConclusionsPeople who eat alone have nutrition intake below the recommended amount. This could lead to serious health problems not only to those who are socially disadvantaged but also those who are in a higher social stratum. Policy-makers should develop strategies to enhance diet quality to prevent potential risk factors.Electronic supplementary materialThe online version of this article (10.1186/s12937-018-0424-0) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Association between eating behaviour and diet quality: eating alone vs. eating with others

Chae

Shin

et al. 2018

Nutr J

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“…Foaming properties were determined according to the method described by Gouda et al . with slight modifications.…”

Section: Methodsmentioning

confidence: 99%

Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

Wang

et al. 2020

J Sci Food Agric

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BACKGROUND Liquid eggs have the advantages of high hygiene security, easy use, and convenient transportation, but their shelf life is only limited to 2~3 weeks. The microbial, physiochemical, and functional properties of pasteurized LWE were investigated in this study to evaluate the quality of pasteurized liquid whole egg (LWE) during refrigerated storage. RESULTS The tested shelf life of the pasteurized LWE was 16 days when stored at 4 °C. During refrigerated storage, Pseudomonas gradually became the dominant bacterium in LWE following lactic acid bacteria, although the initial number of Pseudomonas after pasteurization was relatively limited (< 10 CFU mL−1). A total of 23 strains, including six Pseudomonas strains, were obtained. The pH of pasteurized LWE decreased with the growth of microorganisms, while the content of total volatile basic nitrogen (TVB‐N) increased curvilinearly. The average particle size increased almost continuously until the sample reached its shelf life. The functional properties of pasteurized LWE were also reduced after a week of refrigerated storage at 4 °C when the microorganisms in pasteurized LWE entered an exponential growth period and the TVB‐N content of pasteurized LWE reached its first peak. CONCLUSION During refrigerated storage, Pseudomonas was the dominant bacterium in LWE next to lactic acid bacteria. After a week of refrigerated storage at 4 °C, the particle size of LWE increased, while the functional properties of LWE reduced. This study provides a basis for extending the shelf life of liquid egg products in future research. © 2020 Society of Chemical Industry

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“…Vitamin D deficiency is associated with an increased risk of deterioration of iron status and anemia [12–14]. It has been hypothesized that vitamin D may influence iron metabolism and erythropoiesis, while iron, in turn, is essential for the synthesis of vitamin D [12, 13] .…”

Section: Introductionmentioning

confidence: 99%

Factors that influence dietary behavior toward iron and vitamin D consumption based on the theory of planned behavior in Iranian adolescent girls

Alami

Sany

Lael-Monfared

et al. 2019

Nutr J

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BackgroundThe impact of iron and vitamin D supplements among adolescent is not well understood. The prevalence of supplement use, and the behavioral intentions of adolescents was studied to better understand the data on supplement intake. We used the theory of Planned Behavior (TPB) to explore the determinants that influence supplement intake, and its potential constructs to examine determinants that influence dietary supplement behavior towards the use of iron and vitamin D supplements amongst a sample of Iranian schoolgirl.MethodsThis was a cross-sectional study of 485 adolescent girls aged 12–17 years. Multiple analytical models including hierarchical regression and structural equation modeling (SEM) were used to examine the association between TPB constructs and adolescent’s behavioral intentions to consume dietary supplements.ResultsBased on the results of SEM, constructs of TPB and knowledge were found to predict 74% of the variation in the behavioral intentions of the schoolgirls. SEM indicated that perceived behavioral control (PBC) and knowledge had significant associations with intention behaviors to take nutritional supplements.ConclusionTPB and its constructs were used to establish the determinants of iron and vitamin D intake among schoolgirls in Iran. This outcome indicates that efforts to promote behavioral intentions through targeting subjective norms, attitude, and PBC may promote supplement use.

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Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

Cited by 54 publications

References 30 publications

Association between eating behaviour and diet quality: eating alone vs. eating with others

Association between eating behaviour and diet quality: eating alone vs. eating with others

Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

Factors that influence dietary behavior toward iron and vitamin D consumption based on the theory of planned behavior in Iranian adolescent girls

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