Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia
Food Research International,
Год журнала:
2025,
Номер
209, С. 116200 - 116200
Опубликована: Март 14, 2025
Язык: Английский
The Association between Melatonin-Containing Foods Consumption and Students’ Sleep–Wake Rhythm, Psychoemotional, and Anthropometric Characteristics: A Semi-Quantitative Analysis and Hypothetical Application
Nutrients,
Год журнала:
2023,
Номер
15(15), С. 3302 - 3302
Опубликована: Июль 25, 2023
Food
is
an
important
source
of
melatonin
(MT),
which
belongs
to
a
group
known
as
chronobiotics,
class
substances
that
affect
the
circadian
system.
Currently,
no
studies
have
been
conducted
on
how
consumption
foods
containing
MT
(FMT)
associated
with
indicators
characterizing
human
In
this
study,
we
tested
hypothesis
FMT
chronotype
and
social
jetlag.
A
total
1277
schoolchildren
university
students
aged
M
(SD)
19.9
(4.1)
years
(range:
16-25
years;
girls:
72.8%)
participated
in
cross-sectional
study.
Each
participant
completed
online
questionnaire
their
personal
data
(sex,
age,
height,
weight,
waist
circumference,
academic
performance)
sequence
tests
assess
sleep-wake
rhythm
(the
Munich
Chronotype
Questionnaire),
sleep
quality
Pittsburgh
Sleep
Quality
Index),
depression
level
Zung
Self-Rating
Depression
Scale).
Study
participants
also
modified
food
frequency
only
included
(FMT).
They
were
asked
many
they
had
eaten
for
dinner,
constituting
daily
serving,
past
month.
The
during
day
(FMTday)
at
dinner
(FMTdinner)
was
assessed
using
test.
Multiple
regression
analyses
performed
association
between
studied
indicators.
We
found
higher
FMTday
values
early
(β
=
-0.09)
less
jetlag
-0.07),
better
-0.06)
lower
levels
-0.11),
well
central
adiposity
-0.08).
Higher
FMTdinner
risk
conclusion,
obtained
confirm
adolescents
young
adults.
Язык: Английский
Ocena fizykochemiczna i sensoryczna soku pomarańczowego wzbogaconego sokiem z rokitnika lub pigwy
Żywność,
Год журнала:
2023,
Номер
134(1), С. 132 - 143
Опубликована: Янв. 1, 2023
Background.
Orange
juice
has
high
taste
acceptability
among
juices
offered
on
the
global
market.
Therefore,
it
appears
to
be
a
very
good
matrix
for
transferring
functional
ingredients.
Both
sea
buckthorn
and
quince
fruits
are
rich
sources
of
health-promoting
Incorporating
them
as
an
ingredient
into
other
foods
obtain
could
innovative
approach
in
processing.
The
purpose
this
study
was
investigate
effect
addition
or
orange
its
selected
sensory
characteristics
physicochemical
parameters.
research
material
consisted
twofruit
prepared
by
mixing
volumetric
ratio
4:1.
levels
total
extract,
pH,
acidity,
L-ascorbic
acid
antioxidant
activity
were
marked
juices.
In
addition,
color
determination
carried
out
analysis
performed.
Results
conclusion.
enriched
with
had
similar
activity,
compared
juice,
while
content
increased.
resulting
however,
did
not
receive
aroma
approval
panel.
significantly
change
content,
but
positive
value
potential.
overall
quality
two-fruit
lower,
evaluation
pure
differences
perceived
exceed
1.4
points.
Quince
can
valuable
component
juice-based
juice.
Язык: Английский