Food composition data: production, management, and use , Food composition data: production, management, and use , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی

/pdf/food-composition-data-production-management-and-use-22lian3316.pdf

Food Composition Data: Production, Management and Use

http://www.fungifun.org/docs/mushrooms/Drying%20kinetics%20of%20some%20vegetables.pdf

Drying kinetics of some vegetables

Dietary fructose induces abdominal symptoms in patients with fructose malabsorption, but there are no published guidelines on its dietary management. The objective was to retrospectively evaluate a potentially successful diet therapy in patients with irritable bowel syndrome and fructose malabsorption. Tables detailing the content of fructose and fructans in foods were constructed. A dietary strategy comprising avoidance of foods containing substantial free fructose and short-chain fructans, limitation of the total dietary fructose load, encouragement of foods in which glucose was balanced with fructose, and co-ingestion of free glucose to balance excess free fructose was devised. Sixty-two consecutively referred patients with irritable bowel syndrome and fructose malabsorption on breath hydrogen testing underwent dietary instruction. Dietary adherence and effect on abdominal symptoms were evaluated via telephone interview 2 to 40 months (median 14 months) later. Response to the diet was defined as improvement of all symptoms by at least 5 points on a -10- to 10-point scale. Forty-eight patients (77%) adhered to the diet always or frequently. Forty-six (74%) of all patients responded positively in all abdominal symptoms. Positive response overall was significantly better in those adherent than nonadherent (85% vs 36%; P<0.01), as was improvement in individual symptoms (P<0.01 for all symptoms). This comprehensive fructose malabsorption dietary therapy achieves a high level of sustained adherence and good symptomatic response.

http://neponosimosti.com/wp-content/uploads/2010/10/fructose-malabsorption-diet-rev-shepherd-1.pdf

Fructose Malabsorption and Symptoms of Irritable Bowel Syndrome: Guidelines for Effective Dietary Management

Rehydration kinetics of dehydrated products

Vegetables are an important part of the human diet and a major source of biologically active substances such as vitamins, dietary fiber, antioxidants, and cholesterol-lowering compounds. Despite a large amount of information on this topic, the nutritional quality of vegetables has not been defined. Historically, the value of many plant nutrients and health-promoting compounds was discovered by trial and error. By the turn of the century, the application of chromatography, mass spectrometry, infrared spectrometry, and nuclear magnetic resonance allowed quantitative and qualitative measurements of a large number of plant metabolites. Approximately 50000 metabolites have been elucidated in plants, and it is predicted that the final number will exceed 200000. Most of them have unknown function. Metabolites such as carbohydrates, organic and amino acids, vitamins, hormones, flavonoids, phenolics, and glucosinolates are essential for plant growth, development, stress adaptation, and defense. Besides the importance for the plant itself, such metabolites determine the nutritional quality of food, color, taste, smell, antioxidative, anticarcinogenic, antihypertension, anti-inflammatory, antimicrobial, immunostimulating, and cholesterol-lowering properties. This review is focused on major plant metabolites that characterize the nutritional quality of vegetables, and methods of their analysis.

http://www.nutricaodeplantas.agr.br/site/downloads/unesp_jaboticabal/qualidade_basico.pdf

Plant metabolites and nutritional quality of vegetables.

The carbohydrates are especially prominent constituents of plants and usually form over one-half of the total plant substance. They serve not only as a source of available energy but also as reserve food and as structural materials. They are one of the main groups of food substances (carbohydrates, proteins, and fats) to be synthesized in the plant from simple organic substances. The empirical composition of carbohydrates may be expressed by the formula CnH2nOn. With regard to their specific chemical properties, carbohydrates may contain a potential aldehyde, -CHO, or ketone, C=O, group. In general, the substances belonging to this class of compounds may be divided into three broad groups: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides have five carbon atoms (pentoses) or six carbon atoms (hexoses) and have a sweet taste. The second group of carbohydrates, oligosaccharides, is made up of two or more monosaccharide units linked to one another through a glycosidic bond. These are the disaccharides, trisaccharides, tetrasaccharides, etc., and may or may not have reducing properties. No sharp line of distinction can be drawn between the oligosaccharides and the third group of carbohydrates, the polysaccharides, which represent large aggregates of monosaccharide units (starch, cellulose, pectin, etc.). The main function of carbohydrates upon ingestion by an animal organism is that of a fuel. They are metabolized to other products with the release of carbon dioxide, water, and energy. In addition, certain products of carbohydrate metabolism aid in the breakdown of many food stuffs, acting as catalysts in biological oxidations. Carbohydrates can also be used as a starting material for the biological synthesis of other types of compounds in the body, such as fatty acids and certain amino acids. Regardless of the form in which a carbohydrate happens to be ingested, it must be transformed into a monosaccharide for absorption and metabolism, thus emphasizing the significance of monosaccharides in food stuffs. In spite of the increasing awareness of the specific carbohydrate role as human food, however, many problems in this field are far from being solved owing to chemical and structural complexity of the sugars. The types of sugar and their concentration in foods are only known approximately and in general terms. The free hexose and pentose content of many foods is generally reported only as "total reducing sugars,' and the oligosaccharide content of foods is usually reported as "nonreducing sugar" calculated to be sucrose. It is now apparent that the "nonreducing sugar" fraction of foods may have, as the major sugar present, higher molecular weight and more complex homologues of sucrose such as raffinose, stachyose, and verbascose. Recently, Shallenberger and Moores (1) and Shallen-berger and Moyer (2) were able to apply paper chromatographic techniques to identify those common monosaccharides and oligosaccharides in foods by quantitative chromatographic methods in the range of standard deviation of less than of sugar. With the rapidly developing role of individual specific sugars in metabolic processes, it is becoming increasingly imperative that the specific sugars in foods be identified and their concentration tabulated. The specific purpose of this study was to identify and determine the concentration of the major free sugars which occur in common foods of plant origin.

Free sugars in fruits and vegetables.

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Free sugars in fruits and vegetables.