Journal articles: 'Stews'

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Davies, Sarah M. "Soups and stews." Early Years Educator 23, no. 7 (February 2, 2022): S8—S9. http://dx.doi.org/10.12968/eyed.2022.23.7.s8.

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There is nothing like a bowl of soup or stew to warm you up on a cold day and it is even more enjoyable if you have created the dish yourself. In this article, we will explore how to create tasty and enjoyable meals from seasonal vegetables.

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Costa, Luiz, Raminder Kaur, Andrew B. Kipnis, and Mariane C. Ferme. "Ethnographic stews: Decennial reflections." HAU: Journal of Ethnographic Theory 11, no. 1 (March 1, 2021): 1–6. http://dx.doi.org/10.1086/714382.

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Monastersky, R. "Mud Volcano Stews in Chilly Arctic Waters." Science News 151, no. 23 (June 7, 1997): 350. http://dx.doi.org/10.2307/4018434.

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Kelly, Henry Ansgar. "Bishop, Prioress, and Bawd in the Stews of Southwark." Speculum 75, no. 2 (April 2000): 342–88. http://dx.doi.org/10.2307/2887582.

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McAleer, Sean. "8-Tracks, The Demands of Gratitude and Harmonious Stews." Journal of Philosophical Research 48 (2023): 283–91. http://dx.doi.org/10.5840/jpr202348225.

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Joshua Glasgow’s (2020) is a beautiful, philosophically rich book. Here I raise five main questions and criticisms. The first argues that holistic gratitude is too demanding: someone who can muster only fragmented gratitude is not failing to do and feel what is required; thus holistic gratitude is morally optional. The second suggests ways in which the metaphors Glasgow uses to express the idea of radiant value are problematic. The third notes that radiant value seems a sort of inverted cousin of the doctrine of organic unities but points to an important analogy between them that problematizes the notion of radiant value. The fourth discusses Glasgow’s giving up on holistic gratitude in s penultimate chapter and briefly explores the strong affinities holistic gratitude to certain features of Roman Stoicism. The fifth draws on a passage from Henry James’ and the classical Chinese notion of harmony to gesture toward a conception of holistic gratitude that might, after all, provide solace for passing away.

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Heinrich, Adam R. "The Archaeological Signature of Stews or Grease Rendering in the Historic Period." Advances in Archaeological Practice 2, no. 1 (February 2014): 1–12. http://dx.doi.org/10.7183/2326-3768.2.1.1.

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AbstractSmall bone fragments have often been interpreted as the residues of stews or grease extraction. In international historical archaeological research, stew interpretations have often focused on enslaved or underclass groups or on those who had limited access to sufficient amounts of food or faced nutritional deficiencies. These analyses have widely been uncritical, and the small fragment sizes can be better explained as the products of taphonomic processes such as weathering, trampling, and carnivore scavenging. This work presents results from experimentally chopped long bones from cows, sheep, goats, and pigs that identify butchery and fracture patterns that can be used to evaluate past stew interpretations and provide comparative models for future analyses.

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Mathaulula, M. A., J. Francis, M. Mwale, and A. I. O. Jideani. "Microbiological quality of street-vended foods sold in Thulamela Municipality of South Africa." Food Research 6, no. 2 (April 28, 2022): 465–74. http://dx.doi.org/10.26656/fr.2017.6(2).150.

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The objective of the study was to examine the microbial quality of street-vended foods in Sibasa and Thohoyandou markets of Thulamela Municipality, South Africa. Gravy, salad, beef and chicken stews were randomly sampled from seven markets. Microbiological international standard methods were used for the Total plate counts, coliform bacteria, Salmonella spp., Escherichia coli, Staphylococcus aureus, Bacillus cereus, yeast and mould counts. The microbial counts (log10 CFU/g) of foods sold at Thohoyandou ranged from 2.0±2.08 to too numerous to count for Total plate count, 2.0±1.00 to 6.6±7.57 for Salmonella spp., 2.0±2.64 to 3.9±6.03 for S. aureus, 2.3±1.73 to too numerous to count for yeast. At Sibasa, microbial counts (log10 CFU/g) ranged from 2.1±6.24 to 6.9±5.30 for total plate count, 2.0±0.00 to 3.8±10.00 for coliform bacteria, 2.0±2.64 to 4.7±8.33 for Salmonella spp., 2.0±6.03 to 3.9±9.30, for S. aureus, 2.1±1.00 to 3.7±39.58 for yeast and 2.0±1.15 to 4.9±21.66 for B. cereus. Mould was not detected in all the foods sold at both locations. The total plate count was significantly different (P<0.05) between salads and chicken stews. For Salmonella spp., significant differences (P<0.05) were observed between salads and beef stews. For S. aureus, a significant difference was found in salads (P<0.05). For yeast, significant differences (P<0.05) were observed between salads and beef stews. The fact that most street-vended foods were contaminated with a range of microorganisms is a matter of public concern. Department of Health, South Africa should initiate a food safety program for the vendors to be trained in hygienic preparation of foods and good sanitation practices to better safeguard the health and wellness of consumers. There is also a need for Environmental Health Practitioners to mount a better monitoring system that would contain selling street-vended food that is unfit for human consumption.

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Hwang, Ji-Sun, and Mina K. Kim. "Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students." Preventive Nutrition and Food Science 27, no. 1 (March 31, 2022): 121–26. http://dx.doi.org/10.3746/pnf.2022.27.1.121.

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Kwak, Jung-Hyun, Chang-Soo Eun, Dong-Soo Han, Yong-Sung Kim, Kyu-Sang Song, Bo-Youl Choi, and Hyun-Ja Kim. "Gastric Cancer and the Daily Intake of the Major Dish Groups Contributing to Sodium Intake: A Case-Control Study in Korea." Nutrients 13, no. 4 (April 19, 2021): 1365. http://dx.doi.org/10.3390/nu13041365.

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Studies on the association between gastric cancer (GC) and the intake of soup-based dish groups (noodles and dumplings, soups, and stews), which are sodium-contributing foods, in Korea are insufficient, and the results of studies on the intake of pickled vegetables such as kimchi are inconsistent. This study aimed to determine the association between the incidence of GC and the daily intake of high-sodium dish groups (noodles and dumplings, soups, stews, and pickled vegetables) and whether these associations differ depending on behavioral risk factors for GC. In this case-control study, subjects aged 20–79 years were recruited from two hospitals between December 2002 and September 2006. A total of 440 cases and 485 controls were recruited, of which 307 pairs were matched and included for the analysis. In our results, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. In the participants who consumed past or current alcohol, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. Our results suggest that efforts to reduce the daily sodium intake from noodles and dumplings are needed to prevent and reduce the incidence of GC.

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Egbi, Godfred, Mary Glover-Amengor, Margaret M. Tohouenou, and Francis Zotor. "Contribution of Amaranthus cruentus and Solanum macrocarpon Leaves Flour to Nutrient Intake and Effect on Nutritional Status of Rural School Children in Volta Region, Ghana." Journal of Nutrition and Metabolism 2020 (June 2, 2020): 1–11. http://dx.doi.org/10.1155/2020/1015280.

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Background. Plant-based foods are staple diets and main micronutrient sources of most rural Ghanaian households. The objective of this study was to determine the effect of Amaranthus cruentus and Solanum macrocarpon leafy vegetable flour on micronutrient intake and nutritional status of rural Ghanaian school children. Method. This study was a randomized controlled trial that consisted of baseline data collection and a three-month nutrition intervention feeding program. Two groups of 53 children, age 4–9 years, involved in the Ghana School Feeding Program took part in the study. An experimental group consumed Amaranthus cruentus and Solanum macrocarpon leaves flour (ACSMLVF) stews and soup. The control group consumed stews and soup without ACSMLVF. Haemoglobin and serum vitamin A concentrations were determined. Dietary and anthropometric data were collected and analysed. Participants were screened for malaria parasitaemia and hookworm. Results. Anaemia was present in 41.5% and 37.3%, respectively, of the intervention and control groups at baseline. It was present in 28.3% and 53.3%, respectively, at the end of the study. This was significantly different (p=0.024). There was a low vitamin A concentration in 66.0% and 64.7% at baseline and 20.8% and 23.4% at the end of the study in the intervention and control groups, respectively. The mean iron, zinc, and provitamin A (beta-carotene) intakes of the intervention group were 14.2 ± 7.1 mg, 5.7 ± 2.1 mg, and 214.5 ± 22.6 μg, respectively, at baseline. Those of the control were 13.7 ± 6.1 mg, 5.4 ± 2.1 mg, and 210.6 ± 20.1 μg, respectively. At the end of the study, the mean intake of iron, zinc, and beta-carotene for the intervention group was 24.1 ± 10.9 mg, 13.8 ± 8.2 mg, and 694.2 ± 33.1 μg, respectively. The intake of these micronutrients for the control at the end of the study was 14.8 ± 6.2 mg, 5.9 ± 2.3 mg, and 418.4 ± 34.7 μg, respectively. Conclusion. Consumption of ACSMLVF stews and soup increased iron, zinc, and beta-carotene intakes. Anaemia prevalence was lower in the intervention group at the end of the study.

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Lovell, Kera. "Free Food, Free Space: People's Stews and the Spatial Identity Politics of People's Parks." American Studies 57, no. 3 (2018): 103–19. http://dx.doi.org/10.1353/ams.2018.0049.

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Boo, Chang Guk, Seong Jun Hong, Jin-Ju Cho, and Eui-Cheol Shin. "Electronic Sensors and Multivariate Approaches for Taste and Odor in Korean Soups and Stews." Journal of Food Hygiene and Safety 35, no. 5 (October 30, 2020): 430–37. http://dx.doi.org/10.13103/jfhs.2020.35.5.430.

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Rezaei, Mohammad, Ali Fani, A. Latif Moini, Parisa Mirzajani, Ali Akbar Malekirad, and Mohammad Rafiei. "Determining Nitrate and Nitrite Content in Beverages, Fruits, Vegetables, and Stews Marketed in Arak, Iran." International Scholarly Research Notices 2014 (December 25, 2014): 1–5. http://dx.doi.org/10.1155/2014/439702.

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Background and Objectives. Presence of excessive nitrite and nitrate in foodstuff can have toxic and carcinogenic effects on humans. This study is aimed at measuring nitrate and nitrite in different foodstuffs available in Arak city market, Iran, in 2013. Methods. Totally 323 samples including stew (102 samples), beverage (116 samples), fruit (55 samples), and vegetables (50 samples) were randomly collected and analyzed according to official AOAC method 973 and ISO 6635 through spectrophotometric method. Results. Average concentration of nitrate and nitrite in the samples was 6.58–136.76, 1.52–38.22 mg kg−1 or liter, respectively. Presence of nitrate and nitrite was confirmed in all samples. High levels of nitrate and nitrite were observed in celery and ghormeh stew; and lower level of nitrate and nitrite was found in traditionally produced vinegar, verjuice, and tomato. Conclusions. It was found that the mean values for nitrite in investigated products were higher than ADI levels of WHO.

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Kim, So-young, and Suyoun Kim. "Recent surge of ready meals in South Korea: can they be healthy alternatives?" Public Health Nutrition 23, no. 4 (September 20, 2019): 711–20. http://dx.doi.org/10.1017/s1368980019002544.

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AbstractObjective:The present study analysed and compared the nutritional qualities of private brand (PB) and national brand (NB) ready meal (RM) products in South Korea.Design:Data on RM products were collected via a food information database (EatSight) between February and May of 2017. A total of ninety-one PB products from a leading discount store chain in South Korea and 415 NB products were selected and divided into four main categories of ‘refrigerated soups/stews’, ‘refrigerated noodles’, ‘frozen rice/noodles’ and ‘frozen dumplings’. Nutritional information was extracted for each product and analyses were performed to compare nutritional differences.Setting:South Korea.Participants:A total of 506 RM products.Results:PB products explained the highest percentage of refrigerated RM products while NB products occupied the highest percentage of frozen ones. Notably, main PB and NB products showed evident nutritional problems. Among PB products, refrigerated soups/stews were significantly higher in energy, fat, Na, saturated fat and trans-fat. Likewise, in the case of NB products, frozen rice/noodles were significantly higher in Na and saturated fat. Particularly, overall Na contents were high. When the Korean guidance on traffic-light labelling was applied, a mere 0·2 and 5·9 % of total RM products showed all four and three green lights, respectively. Meanwhile, those with no green lights accounted for 42·3 %.Conclusions:Although it is difficult to draw a definitive conclusion on the comparative nutritional qualities due to the lack of consistency in the results, the study suggests that there is room to improve the nutritional qualities of overall RM products.

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Lilic, S., D. Nikolic, I. Brankovic Lazic, B. Borovic, B. Baltic, V. Koricanac, and D. Vranic. "Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride." IOP Conference Series: Earth and Environmental Science 333 (October 14, 2019): 012074. http://dx.doi.org/10.1088/1755-1315/333/1/012074.

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Kaur, Lovedeep, Elise Maudens, Derek R. Haisman, Mike J. Boland, and Harjinder Singh. "Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries." LWT - Food Science and Technology 55, no. 2 (March 2014): 612–20. http://dx.doi.org/10.1016/j.lwt.2013.09.023.

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Knight, Vernon James, and Roberto Valcarcel Rojas. "Pottery Vessel Function and Foodways at El Chorro de Maíta, Cuba." Latin American Antiquity 26, no. 2 (June 2015): 260–78. http://dx.doi.org/10.7183/1045-6635.26.2.260.

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Our approach assumes that pots are tools, containers whose performance characteristics are adjusted to their primary uses. Traditional agricultural peoples generally distinguish among multiple vessel shapes that have distinct intended uses. In this article, we present afunctional analysis of vessel shapes and sizes performed on a sample of 160 rim sherds from the site of El Chorro de Malta, Cuba. These were assigned to 13 defined vessel shapes, most of which displayed more than one size mode based on estimated orifice diameters. The majority of specimens from El Chorro de Malta are low-profile, composite-contour bowls made in medium and large size modes, followed in frequency by simple-contour bowls and plates. Late Ceramic Age peoples in the Greater Antilles are historically documented as participating in the manioc breadcake-cassareep- stewpot foodway common to much of the tropical lowlands of northern South America. Consequently, it should be possible to show how the container assemblage of El Chorro de Malta is adapted to the requirements of that foodway. We note that, ethnographically, the elaborate processing of bitter manioc itself to produce breadcakes as a staple food does not necessarily require pottery vessels at all. Nonetheless, common stewing as a key component of the foodway—including the production of the condiment called cassareep in the Guianas—can require several containers with potentially distinct performance requirements: one to collect the juice below the sleeve press, another to reduce the expressed juice to the thickened sauce over afire, and a third, the stewpot itself, adapted to simmering vegetable and meat stews. We provisionally suggest that some of the most common shape-size classes at El Chorro de Malta are suited to producing and serving stews and cassareep, the traditional complement to eating manioc breadcake.

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Park, Hye‐Won, Young Choul Kim, Seong‐Ho Jang, and Jae‐Hee Hong. "Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists." Journal of the Science of Food and Agriculture 99, no. 1 (July 17, 2018): 152–62. http://dx.doi.org/10.1002/jsfa.9156.

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Jeong, You Na, Hyun-Gyu Moon, and Jiyeon Chun. "Verification of Folate and Vitamin B12 Analyses for Korean Key Soups and Stews Prepared according to Standard Korean Recipes." Journal of the Korean Society of Food Science and Nutrition 48, no. 11 (November 30, 2019): 1262–71. http://dx.doi.org/10.3746/jkfn.2019.48.11.1262.

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Goorsky, M. S., K. M. Matney, G. Chu, R. S. Goldman, and K. L. Kavanagh. "Homogeneous Strain Relaxation and Mosaic Spread in InGaAs/GaAs Heterostructures Using Triple Axis Diffractometry." Advances in X-ray Analysis 38 (1994): 221–26. http://dx.doi.org/10.1154/s0376030800017821.

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Abstract We investigated strain relaxation in (001) InGaAs/GaAs structures using both double and triple axis high resolution x-ray diffraction techniques. We determined diat broadening which is observed in double axis scans stews pnmanly from mosaic spread and not from lattice constant variations in the layer, demonstrating that relaxation is uniform along the growth direction. These observations held for layers with both low and high indium content and extents of relaxation. Triple axis measurements showed that the peak broadening was due exclusively to mosaic spread for the low indium content samples and also confirmed earlier double axis measurements that a crystallographic tilt of the epitaxial layer was attributed to substrate miscut. The ability to distinguish the source of peak broadening and crystallographic tilts makes triple axis diffraction a powerful characterization technique for the study of mismatched epitaxial layers.

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Mandell, Laura. "Bernard Mandeville’s “A Modest Defence of Publick Stews”: Prostitution and Its Discontents in Early Georgian England ed. by Irwin Primer." Scriblerian and the Kit-Cats 43, no. 2 (2011): 246–47. http://dx.doi.org/10.1353/scb.2011.0139.

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De Caluwé, Emmy, Kateřina Halamouá, and Patrick Van Damme. "Adansonia digitata L. – A review of traditional uses, phytochemistry and pharmacology." Afrika Focus 23, no. 1 (February 25, 2010): 11–51. http://dx.doi.org/10.1163/2031356x-02301005.

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Baobab (Adansonia digitata L., Malvaceae) is a multi-purpose tree species native to Africa. Its fruit pulp has very high vitamin C content (ffi ten times that of orange), and can be used in seasoning, as an appetizer and to make juices. Seeds contain appreciable quantities of crude protein, digestible carbohydrates and oil, whereas they have high levels of lysine, thiamine, Ca and Fe. They can be eaten fresh or dried, ground into flour and thus added to soups and stews. Processing eliminates a number of anti-nutritional factors present in the seed. Baobab leaves are superior in nutritional quality to fruit pulp, and contain significant levels of vitamin A. The leaves are a staple for many populations in Africa, and are eaten fresh or dried. Several plant parts have interesting anti-oxidant and anti-inflammatory properties, and baobab has been used extensively since ancient times in traditional medicine.

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Kim, Mi-Hyun, In-Young Choi, and Jee-Young Yeon. "Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving." Journal of Nutrition and Health 54, no. 5 (2021): 560. http://dx.doi.org/10.4163/jnh.2021.54.5.560.

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Goel, Rajeev, Tushar Saini, and Binny Mahendru. "Therapeutic potential of seaweeds." International Journal of Basic & Clinical Pharmacology 10, no. 5 (April 26, 2021): 591. http://dx.doi.org/10.18203/2319-2003.ijbcp20211660.

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Seaweeds in general are known to contribute to the maintenance of health through their nutritional and medicinal properties and are served in soups and salads, cooked with grains, legumes or miso-soup broth, vegetable pies, stews and even consumed dried. The medicinal properties of seaweeds or vegetables have long been known in many cultures of people particularly those living in the coastal regions who are consuming these from centuries. Traditional Chinese dietotherapy (TCD) makes good use of natural marine nutrients and food to preserve health. Koreans wrap their bodies in seaweeds to get rid of deadly body toxins and Japanese who eat large quantities of seaweeds have very low incidence of cancers. The compounds with diverse biological activities such as antioxidant, antiviral, antifungal, antineoplastic, antimicrobial etc. have been isolated from the flora in the sea. A score of these bio-medicinal compounds are in different stages of clinical trials & analysis and are the focus of this article.

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duford, darrin. "Journey by Bottle: Uncovering the Allure of Guyanese Cassareep." Gastronomica 12, no. 4 (2012): 27–30. http://dx.doi.org/10.1525/gfc.2012.12.4.27.

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Since before the arrival of Europeans in South America, the Amerindians of Guyana have been boiling down the poisonous juice of cassava to make cassareep, a safe, flavorful sauce for meats and stews. Cassareep is used to flavor pepperpot, Guyana's national dish of slow-cooked meat, whose popularity has spread from the country's Amerindian communities to the Afro-Guyanese and Indo-Guyanese communities. To uncover the origins of cassareep, the author visits an inland village of Makushi Amerindians, where the sauce is still made by hand in the traditional way. First, the cook packs shredded cassava solids into a matapee, a cylindrical basket that is squeezed to extract the juice. The juice is then boiled to destroy the cyanide, and spices such as cinnamon and habanero peppers are added. Because small artisan operations do not produce enough cassareep to satisfy the current demand of the Guyanese at home and abroad, the author tours a bottling plant near the capital to observe how cassareep is produced on a commercial scale and discovers appliances and machinery custom-made for Guyana's temperamental power grid.

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Amoah, Isaac, Angela Ascione, Fares M. S. Muthanna, Alessandra Feraco, Elisabetta Camajani, Stefania Gorini, Andrea Armani, Massimiliano Caprio, and Mauro Lombardo. "Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches." Foods 12, no. 11 (June 4, 2023): 2265. http://dx.doi.org/10.3390/foods12112265.

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Legumes are nutrient-dense crops with health-promoting benefits. However, several barriers are associated with their consumption. Emerging issues including food neophobic tendencies or taboos, unclear dietary guidelines on legume consumption, health concerns, and socio-economic reasons, as well as long cooking procedures, adversely affect legume consumption frequency. Pre-treatment methods, including soaking, sprouting, and pulse electric field technology, are effective in reducing the alpha-oligosaccharides and other anti-nutritional factors, eventually lowering cooking time for legumes. Extrusion technology used for innovative development of legume-enriched products, including snacks, breakfast cereals and puffs, baking and pasta, represents a strategic way to promote legume consumption. Culinary skills such as legume salads, legume sprouts, stews, soups, hummus, and the development of homemade cake recipes using legume flour could represent effective ways to promote legume consumption. This review aims to highlight the nutritional and health effects associated with legume consumption, and strategies to improve their digestibility and nutritional profile. Additionally, proper educational and culinary approaches aimed to improve legumes intake are discussed.

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De Kock, H. L., E. H. Zandstra, N. Sayed, and E. Wentzel-Viljoen. "Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations." Appetite 96 (January 2016): 383–90. http://dx.doi.org/10.1016/j.appet.2015.09.026.

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McCreight, James D. "Melon PI 414723 Is Resistant to Papaya Ringspot Virus Watermelon Strain." HortScience 31, no. 4 (August 1996): 602b—602. http://dx.doi.org/10.21273/hortsci.31.4.602b.

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PI 414723 has received much attention from melon (Cucumis melo L.) breeders, pathologists, and entomologists for resistances to zucchini yellow mosaic and watermelon mosaic viruses, including resistances to virus multiplication and subsequent transmission by the melon aphid, powdery mildew resistance, and melon aphid (Aphis gossypii Glover). PI 414723 was derived from PI 371795, which was a contaminant in cucumber (Cucumis sativus L.) PI 175111 collected in 1948 by Walter N. Koelz in Mussoorie, Uttar Pradesh, India (altitude 1829 m). Its fruit, which have soft flesh and rind that split at maturity, are used in soups and stews, and the seeds are roasted and eaten. PI 414723, PI 371795, and the related Ames 20219 and progeny 92528a were resistant to California and Florida isolates of papaya ringspot virus watermelon strain (PRSV-W). Plants were either symptomless, or they exhibited local lesions, systemic necrosis, or systemic spots. Resistance to PRSV-W is conditioned by a single dominant gene. Allelism with Prv1 (PI 180280, Rajkot, Gujarat, India), Prv2 (PI 180283, Bhavnagar, Gujarat, India), Nm (`Vedrantais, Fance), and a recently described gene for PRSV-W resistance in PI 124112 (Calcutta, India) is yet to be determined.

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Lahouar, Lamia, Lotfi Achour, and Imed Latiri. "Talbina as a functional food and a source of health-beneficial ingredients: a narrative review." North African Journal of Food and Nutrition Research 5, no. 12 (December 27, 2021): 139–51. http://dx.doi.org/10.51745/najfnr.5.12.139-151.

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During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits. Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.

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Yeo, Huiqi, Dimitrios P. Balagiannis, Jean H. Koek, and Jane K. Parker. "Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines." Molecules 27, no. 19 (October 9, 2022): 6712. http://dx.doi.org/10.3390/molecules27196712.

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The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.

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Prothro, Jason, Katherine Sandlin, Rattandeep Gill, Eleni Bachlava, Victoria White, Steven J. Knapp, and Cecilia McGregor. "Mapping of the Egusi Seed Trait Locus (eg) and Quantitative Trait Loci Associated with Seed Oil Percentage in Watermelon." Journal of the American Society for Horticultural Science 137, no. 5 (September 2012): 311–15. http://dx.doi.org/10.21273/jashs.137.5.311.

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The egusi watermelon (Citrullus lanatus) is popular in West Africa for its oil and protein-rich seed, which is consumed in soups and stews. The egusi phenotypic trait is controlled by a single recessive gene (eg) and is characterized by large seed size and fleshy, thick pericarp. An F2 mapping population was derived from Strain II (PI 279461) of the Japanese cultivar Yamato-cream with normal seed type and low seed oil percentage (SOP = 25.2%) and an egusi type from Nigeria [Egusi (PI 560023)] with high SOP (40.6%). Genetic analysis confirmed that the egusi seed trait is controlled by a single recessive gene (eg) and the location of the gene was mapped to 57.8 cM on linkage group (LG) 2, between markers NW0248325 and NW0250248. Four main quantitative trait loci (M-QTL) were identified for SOP in the population with the eg locus contributing 84% of the explained phenotypic variation (R2). A significant epistatic interaction (E-QTL) was identified between, the eg locus and an M-QTL on LG 9B. The present study reports the location of the eg locus responsible for the egusi seed trait in watermelon on LG 2 as well as M-QTL and E-QTL associated with SOP.

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DONGMO, Olivette Laure Matafack, Herve Tchoumbou TADJOUA, Phelix Bruno TELEFO, Cristian Bianca POCOL, and Sanda ANDREI. "Phytochemical composition, nutritional values, traditional uses of Tetrapleura tetraptera and Ricinodendron heudelotii and their pharmacological activities: an update review." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 1, no. 79 (May 15, 2022): 1. http://dx.doi.org/10.15835/buasvmcn-fst:2022.0011.

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The exploration of the use of natural herbals drug, especially plant parts, is a major area of focus. Medicinal plants are being increasingly used to manage a wide numerous ailment. Tetrapleura tetraptera and Ricinodendron heudelotii are known among medicinal plants having beneficial effects due to their several biological activities. The fruits and seeds of these plants are mostly used in many parts of Africa as spice for flavoring soup and making stews. This update review focused on the phytochemical characterization, traditional used, nutritional values and biological activities of these species. Both are known to possess macro-and micro-nutrients. They are rich in majority to the phytochemical’s compounds including polyphenols, flavonoids, tannins, reducing sugar, saponins and alkaloids etc. Their activities have been reported positive by several authors for both alcoholic and aqueous extractions. The plants exhibited appreciable antioxidant, anti-inflammatory and good antimicrobial activities against the test microorganisms justifying their broad-spectrum use. The hypolipidaemian, hypocholesterolaemian and hypoglycaemic properties have been proven to be efficacy especially for the plant Tetrapleura tetraptera and much practice remains to be done with Ricinodendron heudelotii. The confirmation of these biological activities is related to the high content of bioactive molecules conferring beneficial properties to plants.

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THUY, Linh NGUYEN, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, and Carmen R. POP. "Mini Review About Monosodium Glutamate." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 77, no. 1 (May 24, 2020): 1. http://dx.doi.org/10.15835/buasvmcn-fst:2019.0029.

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Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. The amino acid glutamic acid it is naturally presents in food. Globally, commercial MSG’s consumption is increasing, markable high in Asia. Likewise, its production has known improvements regarding both method and technical equipment. Although MSG’s safety was evaluated by international organizations (EFSA, FDA) as safe and the limits were set up, there are studies concern about its side effects such as obesity, asthma, migraine headache, etc. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. The increase in commercially MSG use has raised the concern of both scientists and consumers about its safety. Therefore, due to a need of full comprehension about MSG, it is necessary to give more attention in studying it. Advantage in the development of analysis methods and technical equipments should be exploited to obtain higher accuracy result. This review provides a brief and general information about MSG with updates in its research.

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Lopez-Cuadra, Yelka Martina, Yajaira Lizeth Carrasco Vega, Romulo Mori Zavaleta, Marita Yannyna Cunias Rodriguez, Benjamín Carril-Verastegui, and Juan Carlos Alvarado Ibanez. "Aspectos socioeconómicos y ambientales delcultivo de bambú en el distrito de Imaza, Amazonas." Universidad Ciencia y Tecnología 2023, Special (May 7, 2023): 10–20. http://dx.doi.org/10.47460/uct.v2023ispecial.696.

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Bamboo is a plant from India, South America, and South Africa. It is a renewable resource because it does not need seeds for reproduction. Among its multiple uses, the best known is the use of wood, as well. It has culinary properties and is used for meals such as stews and salads. Bamboo is a natural resource that is a fundamental part of the development of the economy of rural communities in Peru. This research aimed to analyze the socioeconomic and environmental aspects that have to do with the cultivation of bamboo in the district of Imaza, specifically in the Native community of Umukai - Nazareth. The study sample consisted of bamboo producers from the Apacun Majai Agropiscícolas Association. This research was basic, non-experimental, with a quantitative approach. The methodology applied was a structured survey applied to the community under study. The main results showed that bamboo is part of the alternatives for the recovery and strengthening of soils due to its rapid growth, firmness in the earth, and carbon capture. In the same way, it was verified in the main results that bamboo favors the economic, productive, and social aspects of the studied community, contributing to sustainable rural development.

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Tanimola, A. R., O. P. Abai, W. O. Ibitoye, and B. O. Otegbayo. "Effects of pickling treatments and species on the properties of processed mushrooms (Pleurotus species)." Food Research 6, no. 6 (November 4, 2022): 13–20. http://dx.doi.org/10.26656/fr.2017.6(6).508.

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Mushrooms are important macroscopic fungi, high in vitamins, minerals, proteins, and low in fats, but they are underutilized in developing countries due to seasonal scarcity, unavailability and misconception about fungi. The study focused on processing mushroom species by pickling and drying and; evaluating their chemical and physical properties. Four batches of pickled mushrooms were prepared from Pleurotus pulmonarius and Pleurotus ostreatus by pickling each species separately in vinegar and spiced brine solution for 19 hrs, followed by oven drying. The samples were analysed for physical and chemical properties using standard procedures. The research showed that there was insignificant difference (p>0.05) in the protein (19.08-23.87%), fat (0.66-0.92%), crude fibre (19.25-25.89%) and carbohydrates (37.04-42.56%) content among both species and pretreatments. Pleurotus pulmonarius showed significantly higher calcium and magnesium content for both treatments than P. ostreatus. L* and b* values of the colour parameters showed that the samples were generally light and slightly yellowish (41.12– 60.41 and 10.84–17.32 respectively), with P. pulmonarius showing a significantly whiter colour for both treatments. Thus, pickling and drying of mushrooms could serve as preservative means for extending their shelf life, and the resulting product could serve as a substitute for meat in soups and stews.

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Atoche-Silva, Luz Angélica, Martínez-Nole, Irma Victoria, Victor Eduardo Horna-Calderón, Peña Alvarado, Exilda Elena, and Mego Flores, Carlos Alberto. "The Gastronomic Industry: A Line Of Sustainable Tourism." Migration Letters 21, S2 (January 7, 2024): 966–75. http://dx.doi.org/10.59670/ml.v20i7.7019.

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Gastronomic tourism is a type of tourism where its main activities focus on the culinary culture of a certain place, highlighting its stews or drinks that are transmitted, in many cases, from generation to generation, becoming for the tourist a motivation that leads him to taste traditional dishes of a region. The objective of this study was to determine the scientific evidence of gastronomic tourism from a national and global perspective, in order to highlight its importance as a sustainable tourism resource for all peoples. The methodology used was bibliographic analysis using the documentary technique in high-impact databases, as well as repositories of national and foreign universities with publications related to gastronomic tour[1]ism, as a resource for tourism sustainability, using a documentary matrix that allowed the selection of 50 sources that facilitated its analysis taking into account the purpose indicated in this study. The resulting information indicates that scientific evidence over the last five years has shown that it is tourist excursions that drive gastronomic interest, revealing itself as a factor associated with tourism with a view to sustainability. Likewise, it was noted that it is the gastronomic routes that promote the culinary appeal that responds to the culture of each visiting space; considering the media as an instrument of dissemination.

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SCHAFFNER, DONALD W., LAURA GREEN BROWN, DANNY RIPLEY, DAVE REIMANN, NICOLE KOKTAVY, HENRY BLADE, and DAVID NICHOLAS. "Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants†." Journal of Food Protection 78, no. 4 (April 1, 2015): 778–83. http://dx.doi.org/10.4315/0362-028x.jfp-14-252.

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Data collected by the Centers for Disease Control and Prevention (CDC) show that improper cooling practices contributed to more than 500 foodborne illness outbreaks associated with restaurants or delis in the United States between 1998 and 2008. CDC's Environmental Health Specialists Network (EHS-Net) personnel collected data in approximately 50 randomly selected restaurants in nine EHS-Net sites in 2009 to 2010 and measured the temperatures of cooling food at the beginning and the end of the observation period. Those beginning and ending points were used to estimate cooling rates. The most common cooling method was refrigeration, used in 48% of cooling steps. Other cooling methods included ice baths (19%), room-temperature cooling (17%), ice-wand cooling (7%), and adding ice or frozen food to the cooling food as an ingredient (2%). Sixty-five percent of cooling observations had an estimated cooling rate that was compliant with the 2009 Food and Drug Administration Food Code guideline (cooling to 41°F [5°C] in 6 h). Large cuts of meat and stews had the slowest overall estimated cooling rate, approximately equal to that specified in the Food Code guideline. Pasta and noodles were the fastest cooling foods, with a cooling time of just over 2 h. Foods not being actively monitored by food workers were more than twice as likely to cool more slowly than recommended in the Food Code guideline. Food stored at a depth greater than 7.6 cm (3 in.) was twice as likely to cool more slowly than specified in the Food Code guideline. Unventilated cooling foods were almost twice as likely to cool more slowly than specified in the Food Code guideline. Our data suggest that several best cooling practices can contribute to a proper cooling process. Inspectors unable to assess the full cooling process should consider assessing specific cooling practices as an alternative. Future research could validate our estimation method and study the effect of specific practices on the full cooling process.

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LINDQVIST, ROLAND, YVONNE ANDERSSON, BIRGITTA de JONG, and PER NORBERG. "A Summary of Reported Foodborne Disease Incidents in Sweden, 1992 to 1997." Journal of Food Protection 63, no. 10 (October 1, 2000): 1315–20. http://dx.doi.org/10.4315/0362-028x-63.10.1315.

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Reports of foodborne disease incidents in Sweden from 1992 to 1997 are summarized. The results are based on reports from the municipal environmental and public health authorities to the National Food Administration and from medical authorities to the Swedish Institute for Infectious Diseases Control. A total of 555 incidents, of which 84% were outbreaks, were reported, involving 11,076 ill people. In 66% of the incidents, no disease agent was determined. Bacterial agents were implicated in 25% and viruses in 8% of the incidents. Calicivirus was the most reported agent both in terms of incidents and cases. Mixed dishes was the food category most often implicated in outbreaks, and smorgasbord and casserole or stews were the subcategories that caused the most cases. The place of consumption was unknown in 8% of the incidents. In about 60% of the incidents, the implicated food was consumed in commercial food establishments; in approximately 20% of incidents, it was consumed at home. The average annual incidence of reported foodborne disease in Sweden was estimated to be 21 cases per 100,000. The average annual incidence of reported foodborne salmonellosis and campylobacteriosis was estimated to be 2.0 and 0.6 cases per 100,000, respectively. The awareness and motivation to report foodborne diseases need to be improved, but additional sources of information are needed to counteract some of the limitations of reporting discussed in this work.

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Kyung Park, Min, Dong Woo Kim, Jeongseon Kim, Sohee Park, Hyojee Joung, Won O. Song, and Hee Young Paik. "Development of a dish-based, semi-quantitative FFQ for the Korean diet and cancer research using a database approach." British Journal of Nutrition 105, no. 7 (November 24, 2010): 1065–72. http://dx.doi.org/10.1017/s0007114510004599.

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We used a database approach in developing a dish-based, semi-quantitative FFQ for Korean diet and cancer research. Cancer-related dietary factors (CRDF) recognised in the scientific community and dietary intake data from the 2001 Korean National Health and Nutrition Examination Survey and the 2002 Korean National Nutrition Survey by Season were used. The list of dishes (n993) was those reported to be consumed by individuals over 30 years of age during all four seasons. The resulting 112-dish list was selected using contribution analyses and variability analyses to detect between-person variation for CRDF and non-CRDF nutrients. Variations of each dish were grouped into one dish for the final list of 112 dishes, which were then linked to the nutrient database. The final 112 dish items consisted of nine Korean staple dishes, including rice and noodles, twenty-five soups and stews, fifty-four side dishes, nine beverages, nine fruit dishes and six alcoholic beverages. The percentage coverages of energy, protein, fat, carbohydrate and alcohol intake in the selected 112 dishes were 82·4, 76·4, 68·9, 86·0 and 99·8 %, respectively. Dietary exposure to cancer-related Korean dietary factors can be assessed by this new dish-based, semi-quantitative FFQ. This new instrument can calculate the intake of CRDF along with non-CRDF nutrient intake for cancer research.

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Chung, Jina, Seoeun Ahn, Hyojee Joung, and Sangah Shin. "Development of a Semi-Quantitative Food-Frequency Questionnaire for Korean Adults with Obesity." Nutrients 15, no. 22 (November 20, 2023): 4848. http://dx.doi.org/10.3390/nu15224848.

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The increasing prevalence of obesity is a serious concern in Korea. However, there is currently no available food-frequency questionnaire (FFQ) for examining the dietary patterns of adults with obesity. This study aimed to develop a semi-quantitative FFQ tailored to Korean adults with obesity. The dish/food items for the FFQ were extracted from the 24 h recall data of 8450 Korean adults (aged 19–64 years) with obesity who participated in the 2013–2019 Korea National Health and Nutrition Examination Survey. Among the 1709 dishes consumed, 475 were selected based on their high contribution to the intake or substantial between-individual variation in 11 nutrients: energy, carbohydrates, dietary fiber, sugar, fat, saturated fat, protein, sodium, vitamin A, vitamin E, and flavonoids. These dishes were subsequently categorized into 129 items based on their recipes and primary ingredients. The final 129 items included rice; noodles and dumplings; breads, rice cakes, and cereals; soups and stews; eggs, pulses, meat, and fish; vegetables and kimchi; fruit; snacks; beverages; milk/dairy products; alcohol; and water. The response options for intake frequency comprised nine options, and the intake amount response included three options (50%, 100%, and 150–200% of the standard intake). After validation, this FFQ is expected to be used in epidemiological studies to investigate the dietary patterns of Korean adults with obesity.

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Hurl-Eamon, Jennine. "Irwin Primer. Bernard Mandeville's “A Modest Defence of Public Stews”: Prostitution and Its Discontents in Early Georgian England. New York: Palgrave Macmillan, 2006. Pp. 208. $22.95 (cloth)." Journal of British Studies 46, no. 2 (April 2007): 463–64. http://dx.doi.org/10.1086/514399.

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Zainal, Mukarramah, Wan NurHazirah Wan Ahmad Kamil, Mohd Hafiz Arzmi, and Nurul ‘Izzah Mohd Sarmin. "Multidrug-resistant Candida auris: not the usual commensal." STEMS 1 (2023): 4–16. http://dx.doi.org/10.62318/stems.23jjnp3812.

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Candidemia remains a public health concern worldwide. In the last 10 years, Candida auris (C. auris) has emerged as a problematic pathogen in the healthcare setting. The pathogen is difficult to identify, multiple-drug-resistant and highly transmissible, and has attracted considerable attention due to its rapid and widespread transmission. The reasons behind the emer-gence of this fungus remain unclear to date. In this review, we discuss the ep-idemiology, clinical manifestations, and pathophysiology of C. auris infection and highlight key factors that enable the fungus to cause outbreaks, includ-ing the difficulties in identification and the ability to colonize medical equipment surfaces, form biofilms, and spread via direct contact, and its re-sistance to anti-fungal agents. As Candida sp. is the fungus most frequently isolated in the mouth, we also assessed whether the oral cavity could be a missing link in the emergence of C. auris outbreaks, and concluded that there is currently scarce evidence supporting the role of oral infections in the spread of this pathogen. Possible explanations include the inability of C. auris to colonise the oral cavity and the significant sensitivity to histatin 5 in hu-man saliva. An understanding of the virulence factors as well as of the mech-anisms that confer protection against C. auris infection, exemplified by the oral ecosystem, may be useful in developing effective anti-fungal strategies for this pathogen.

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Farina, Francesca. "Reconciling quality and timeliness in a sustainable open access model." STEMS 1 (2023): 1–3. http://dx.doi.org/10.62318/stems.23bnoc4525.

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It has taken seven years to bring this project to life, but STEMS is finally a reality, with the first issue published in 2023. STEMS is a peer-reviewed journal that publishes original research, reviews, and thought-provoking pieces on current research, policy, and topics that resonate with the community. The rapid release of preprints expedites timely knowledge dissemination, while our rigorous peer-review process safeguards against potential manuscript shortcomings. This is how it happened.

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Grillo, Katherine M., Julie Dunne, Fiona Marshall, Mary E. Prendergast, Emmanuelle Casanova, Agness O. Gidna, Anneke Janzen, et al. "Molecular and isotopic evidence for milk, meat, and plants in prehistoric eastern African herder food systems." Proceedings of the National Academy of Sciences 117, no. 18 (April 13, 2020): 9793–99. http://dx.doi.org/10.1073/pnas.1920309117.

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The development of pastoralism transformed human diets and societies in grasslands worldwide. The long-term success of cattle herding in Africa has been sustained by dynamic food systems, consumption of a broad range of primary and secondary livestock products, and the evolution of lactase persistence (LP), which allows digestion of lactose into adulthood and enables the milk-based, high-protein, low-calorie diets characteristic of contemporary pastoralists. Despite the presence of multiple alleles associated with LP in ancient and present-day eastern African populations, the contexts for selection for LP and the long-term development of pastoralist foodways in this region remain unclear. Pastoral Neolithic (c. 5000 to 1200 BP) faunas indicate that herders relied on cattle, sheep, and goats and some hunting, but direct information on milk consumption, plant use, and broader culinary patterns is rare. Combined chemical and isotopic analysis of ceramic sherds (n = 125) from Pastoral Neolithic archaeological contexts in Kenya and Tanzania, using compound-specific δ13C and Δ13C values of the major fatty acids, provides chemical evidence for milk, meat, and plant processing by ancient herding societies in eastern Africa. These data provide the earliest direct evidence for milk product consumption and reveal a history of reliance on animal products and other nutrients, likely extracted through soups or stews, and plant foods. They document a 5,000-y temporal framework for eastern Africa pastoralist cuisines and cultural contexts for selection for alleles distinctive of LP in eastern Africa.

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Branum, Amy M., and Lauren M. Rossen. "The contribution of mixed dishes to vegetable intake among US children and adolescents." Public Health Nutrition 17, no. 9 (August 20, 2013): 2053–60. http://dx.doi.org/10.1017/s1368980013002164.

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AbstractObjectiveTo describe the contribution of mixed dishes to vegetable consumption and to estimate vegetable intake according to specific types of vegetables and other foods among US children and adolescents.DesignThe 2003–2008 National Health and Nutrition Examination Survey (NHANES), a nationally representative probability survey conducted in the USA.SettingCivilian non-institutionalized US population.SubjectsAll children and adolescents aged 2–18 years who met eligibility criteria (n 9169).ResultsApproximately 59 % of total vegetable intake came from whole forms of vegetables with 41 % coming from a mixed dish. White potatoes (10·7 (se 0·6) %), fried potatoes (10·2 (se 0·4) %), potato chips (8·6 (se 0·5) %) and other vegetables (9·2 (se 0·5) %) accounted for most vegetables in their whole forms, whereas pasta dishes (9·5 (se 0·4) %), chilli/soups/stews (7·0 (se 0·5) %), pizza/calzones (7·6 (se 0·3) %) and other foods (13·7 (se 0·6) %) accounted for most mixed dishes. Usual mean vegetable intake was 1·02 cup equivalents/d; however, after excluding vegetables from mixed dishes, mean intake fell to 0·54 cup equivalents/d and to 0·32 cup equivalents/d when fried potatoes were further excluded.ConclusionsMixed dishes account for nearly half of overall vegetable intake in US children and adolescents. It is critical for future research to examine various components of vegetable intake carefully in order to inform policy and programmatic efforts aimed at improving dietary intake among children and adolescents.

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De Caluwé, Emmy, Kateřina Halamouá, and Patrick Van Damme. "Tamarindus indica L. – A review of traditional uses, phytochemistry and pharmacology." Afrika Focus 23, no. 1 (February 25, 2010): 53–83. http://dx.doi.org/10.1163/2031356x-02301006.

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Tamarind (Tamarindus indica, Fabaceae), a tropical fruit found in Africa and Asia is highly valued for its pulp. Tamarind fruit pulp has a sweet acidic taste due to a combination of high contents of tartaric acid and reducing sugars. The pulp is used for seasoning, in prepared foods, to flavour confections, curries and sauces, and as a major ingredient in juices and other beverages. Commercial tamarind-based drinks are available from many countries. Vitamin B content is quite high; carotene and vitamin C contents are low. Presence of tannins and other dyeing matters in the seed testa make the whole seed unsuitable for consumption, but they become edible after soaking and boiling in water. Tamarind kernel powder is an important sizing material in textile, paper and jute industries. Seeds are gaining importance as an alternative source of proteins, and are besides rich in some essential minerals. Seed pectin can form gels over a wide pH range. Leaves and flowers can be eaten as vegetables, and are prepared in a variety of dishes. They are used to make curries, salads, stews and soups. Tamarind leaves are a fair source of vitamin C and α-carotene; mineral content is high, particularly P, K, Ca and Mg. Anti-oxidant, anti-inflammatory, anti-microbial and anti-fungal activity has been documented from several plant parts. Tamarind is also extensively used in traditional medicine. The traditional uses, its phytochemistry and pharmacognosy is reviewed to provided with a particular orientation to its value in sub-Sahara Africa.

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Nakaziba, Rebecca, Maxson Kenneth Anyolitho, Sharon Bright Amanya, Crispin Duncan Sesaazi, Frederick Byarugaba, Jasper Ogwal-Okeng, and Paul E. Alele. "Traditional Medicinal Vegetables in Northern Uganda: An Ethnobotanical Survey." International Journal of Food Science 2021 (July 15, 2021): 1–18. http://dx.doi.org/10.1155/2021/5588196.

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Background. A wide range of indigenous vegetables grow in Uganda especially during rainy seasons but scarcely during droughts, except those that are commercially grown. Although a number of these vegetables have medicinal values, they have not been satisfactorily studied besides conservation. Therefore, we conducted a cross-sectional ethnobotanical survey in Northern Uganda in order to document traditional medicinal vegetables and their uses. Methods. Qualitative and quantitative approaches of data collection and analysis were employed using semistructured, interviewer-administered questionnaires as well as key informant interviews following international ethical codes. Fidelity levels and informant consensus factors were also calculated. Results. 13 traditional vegetables belonging to 10 families were reported to serve as folk medicines. The most dominant families were Fabaceae (23.08%) and Solanaceae (15.38%). The most often used vegetables were Corchorus spp., Hibiscus spp., and Asystasiagangeticafor musculoskeletal (51%), gastrointestinal (34.3%), and malaria (31.8%). The vegetables were cultivated in the backyard and the leaves stewed for the different ailments. The informant consensus factor was the highest for Corchorus spp., in the treatment of joint pain/stiffness (0.92-1) while the highest fidelity level was (60.42%) for Amaranthus spp., in the management of anemia. Conclusions. Northern Uganda has numerous traditional vegetables with medicinal benefits. Diseases treated range from gastrointestinal to reproductive through musculoskeletal abnormalities. The community obtains vegetable leaves from the backyard and stews them regularly for the medicinal purposes with no specific dosage. Therefore, we recommend studies to verify in laboratory models the efficacy of these vegetables and standardize the dosages.

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Sharma, Sangita, Xia Cao, Joel Gittelsohn, Lara S. Ho, Elizabeth Ford, Amanda Rosecrans, Stewart Harris, Anthony JG Hanley, and Bernard Zinman. "Dietary intake and development of a quantitative food-frequency questionnaire for a lifestyle intervention to reduce the risk of chronic diseases in Canadian First Nations in north-western Ontario." Public Health Nutrition 11, no. 8 (August 2008): 831–40. http://dx.doi.org/10.1017/s1368980007001218.

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AbstractObjectivesTo characterise the diet of First Nations in north-western Ontario, highlight foods for a lifestyle intervention and develop a quantitative food-frequency questionnaire (QFFQ).DesignCross-sectional survey using single 24 h dietary recalls.SettingEight remote and semi-remote First Nations reserves in north-western Ontario.Subjects129 First Nations (Oji-Cree and Ojibway) men and women aged between 18 and 80 years.ResultsThe greatest contributors to energy were breads, pasta dishes and chips (contributing over 20 % to total energy intake). ‘Added fats’ such as butter and margarine added to breads and vegetables made up the single largest source of total fat intake (8·4 %). The largest contributors to sugar were sugar itself, soda and other sweetened beverages (contributing over 45 % combined). The mean number of servings consumed of fruits, vegetables and dairy products were much lower than recommended. The mean daily meat intake was more than twice that recommended. A 119-item QFFQ was developed including seven bread items, five soups or stews, 24 meat- or fish-based dishes, eight rice or pasta dishes, nine fruits and 14 vegetables. Frequency of consumption was assessed by eight categories ranging from ‘Never or less than one time in one month’ to ‘two or more times a day’.ConclusionWe were able to highlight foods for intervention to improve dietary intake based on the major sources of energy, fat and sugar and the low consumption of fruit and vegetable items. The QFFQ is being used to evaluate a diet and lifestyle intervention in First Nations in north-western Ontario.

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Fernandez, Melissa Anne, Sophie Desroches, Marie Marquis, Alexandre Lebel, Mylène Turcotte, and Véronique Provencher. "Which food literacy dimensions are associated with diet quality among Canadian parents?" British Food Journal 121, no. 8 (August 5, 2019): 1670–85. http://dx.doi.org/10.1108/bfj-11-2018-0724.

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Purpose The purpose of this paper is to explore associations between different food literacy dimensions and diet quality among a sample of Canadian parents and examine differences in the prevalence of food literacy items between mothers and fathers. Design/methodology/approach Parents responsible for food preparation (n=767) completed an online survey including dietary intakes and 22 items across five dimensions of food literacy (knowledge, planning, cooking, food conceptualisation and social aspects). Differences between genders for each item were analysed with χ2 tests. The healthy eating index (HEI) adapted to the Canadian Food Guide (CFG) was computed from a food frequency questionnaire. Associations between HEI scores and each item were analysed with linear regression models, controlling for sociodemographic variables and multiple testing. Findings Of parents responsible for food preparation, 81 per cent were mothers. The mean HEI score was 76.6 (SD: 10.6) and mothers reported healthier diets in comparison to fathers (p=0.01). More mothers than fathers used CFG recommendations, selected foods based on nutrition labels, made soups, stews, muffins and cakes from scratch and added fruits and vegetables to recipes (p<0.05). More fathers reduced the salt content of recipes than mothers (p=0.03). Two knowledge items and seven food conceptualisation items were significantly associated with better HEI, after controlling for covariates and multiple testing. Planning items, cooking skills and social aspects were not significantly associated with HEI. Originality/value This study investigates multiple dimensions of food literacy and identifies knowledge and food conceptualisation as potential targets for future interventions involving parents responsible for household meal preparation. This study highlights the importance of considering gender differences in food literacy.

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Meru, Geoffrey, and Cecilia McGregor. "Genetic Mapping of Seed Traits Correlated with Seed Oil Percentage in Watermelon." HortScience 48, no. 8 (August 2013): 955–59. http://dx.doi.org/10.21273/hortsci.48.8.955.

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Egusi watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai subsp. mucosospermus var. egusi (C. Jeffrey) Mansf.] is known for its distinctive fleshy-pericarp seed phenotype and high seed oil percentage (SOP). The seed is part of the daily diet in West Africa where it is used in soups and stews or processed for cooking oil. Genetic mapping studies have revealed that most of the variation in SOP between egusi and normal, non-egusi seed is explained by the egusi (eg) locus, which is also associated with the unique seed phenotype. However, variation in SOP is also observed within egusi and normal seed types although the basis of this variation remains to be elucidated. A high correlation between kernel percentage (KP) and SOP has been observed in watermelon and other crops, and recent data also suggest an association between seed size and SOP in watermelon. The aim of this study was to elucidate the relationship among SOP, KP, and seed size traits in watermelon and to identify quantitative trait loci (QTL) associated with the latter traits to facilitate marker-assisted selection (MAS) for traits correlated with SOP. KP showed a significant (α = 0.05) positive correlation with SOP in both egusi and normal seed types, whereas seed size traits showed significant negative correlations with SOP. QTL associated with KP and seed size traits in normal seed were colocalized with a previously mapped locus for SOP on linkage group (LG) 2, but in egusi seed, a QTL explaining 33% of phenotypic variation in KP was localized on LG 7. The results of this study show that SOP in watermelon is correlated with KP and seed size, but KP is associated with different loci in normal and egusi seed phenotypes.

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Journal articles on the topic 'Stews'

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