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Tapsoba François,Ouédraogo Nicolas,Kagambèga Boureima,Ouédraogo Ali,Zongo Oumarou,Nikièma Fulbert,Savadogo Aly 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-
This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnennaow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisan bread. However, there is insufficient information in the literature about the nutritional quality and technology of artisan bread in Burkina Faso. For this purpose, surveys were conducted among artisan bakers in five artisan bread production units in Ouagadougou, using survey forms to draw the production diagram. The microbiological characteristics of bread dough were evaluated using standard microbiology methods. Lastly, the nutritional quality of ethnic artisan bread was determined using standard techniques. All the bakers were male, between 22 and 34 years old, with an average age of 27.8 ± 5.1 years. They all used wheat flour, mainly (80%) from the Grand Moulin du Faso (GMF). The Baker’s dough fermentation was done at room temperature using dry or lyophilized yeast. The interesting microorganisms (yeasts, lactic acid bacteria) were present in all the bread dough samples. The yeast (2.5 108 CFU/g) and lactic acid bacteria (2.27 107 dough, which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), and minerals such as iron (11.56 to 89.27 mg/kg), calcium (00.00–290.03 mg/kg), and zinc(69.18 ± 36.74 to 389.10 ± 32.89 mg/kg). The nutritional composition revealed that ethnic artisan bread could contribute significantly to a healthy diet and food security.Keywords: Bread dough, Microbiological characteristics, Ethnic artisan bread, Tabnen-naow, Nutritional quality, Food security
The Mediterranean Diet in Cancer Prevention: A Review
Niki Kontou,Theodora Psaltopoulou,Demosthenes Panagiotakos,Meletios A. Dimopoulos,Athena Linos 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.10
The Mediterranean dietary pattern has a well-established beneficial role in health promotion. Epidemiologic studies reveal the protective role of adherence to this pattern on overall cancer incidence and mortality. This review examines results from prospective cohort, cross-sectional, and case-control studies assessing the role of the Mediterranean diet in cancer prevention. Original research studies that were published in English between 1985 and April 6, 2010, were selected through a computer-assisted literature search (i.e., PubMed and Scopus). From the initial search, 273 papers were selected. After the titles and the abstracts of these papers were read for relevance to this review, 17 studies were selected and are discussed here; 8 had a prospective design, 7 were case-control, 1 was a randomized screening study, and 1 was an interventional study. Although there is a lack of definitive evidence for the association of Mediterranean diet with various types of cancer, a dietary pattern emphasizing the consumption of fruits and vegetables, whole grains, legumes, nuts, seeds, and low-fat dairy products could be highly recommended for all people, and especially those at risk for cancer.
Microbiological assessment of ethnic street foods of the Himalayas
Niki Kharel,Uma Palni,Jyoti Prakash Tamang 한국식품연구원 2016 Journal of Ethnic Foods Vol.3 No.3
Background: Consumption of ethnic street foods is very popular in both Gangtok and Nainital in India, both being popular tourist resorts in the Indian Himalayas. Common ethnic street foods of Gangtok are samosa, kachori, puchkka, alu chop, vegetable momo, pork momo, alu-cheura, vegetable chowmein, jhalmuri, and sya-faley. Common ethnic street foods of Nainital are samosa, kachori, pani puri, alu tikki, vegetable momo, mutton momo, bread chop, vegetable chowmein, jhal-muri, and vegetable pakoda. Methods: A microbiological analysis was conducted to determine bacteria, including pathogenic bacteria, in the food samples. Enterotoxins were also determined. Results: Lactococcus lactis, Lactobacillus plantarum, Lactobacillus brevis, Enterococcus faecium, Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, Bacillus cereus, Escherichia coli, Enterobacter aerogenes, Enterobacter cloacae, Salmonella enteritica, Staphylococcus aureus, Staphylococcus epidermidis, and Shigella flexneri were isolated from 233 samples of different street foods collected from Gangtok and Nainital. The dominant contaminant bacteria were enterobacteriaceae followed by Staphylococcus spp. and B. cereus in the food samples tested. Only a few street foods tested positive for toxin production. Salmonella toxins and Staphylococcus enterotoxins were not detected in the street foods tested. Conclusion: The risks associated with street foods may be controlled by educating vendors about hygienic conditions. In conclusion, street foods are important ethnic foods sold in popular tourist spots in India for marginal local vendors.
Niki Shakeri,Jinan Fiaidhi,Sabah Mohammed,Tia-hoon Kim 보안공학연구지원센터 2014 International Journal of u- and e- Service, Scienc Vol.7 No.5
Recommender systems are now popular both commercially and in the research community, where many approaches have been suggested for providing recommendations. However, evaluating the affectivity of recommender systems is a challenging problem and most of the approaches used for evaluation are based on using some sort of a dataset. This paper describes a method for measuring the accuracy of a collaborative filtering based recommender systems called “User-Advertisement Simulation” that utilizes a simulation approach that creates artificial users and advertisements of a virtual market, then measures accuracy of the products’ ranking based on the user’s profile.
Evidence for beneficial effects of vitamin E
Etsuo Niki 대한내과학회 2015 The Korean Journal of Internal Medicine Vol.30 No.5
Oxidative stress and lipid peroxidation have been implicated in the pathogenesis of various diseases, including atherosclerosis and fatty liver diseases, and consequently the role of antioxidants in the prevention and treatment of such diseases has received much attention. In particular, the effects of vitamin E, the most important lipophilic radical-scavenging antioxidant, have been investigated extensively. Many in vitro, animal, and epidemiological studies have reported positive results, but large-scale randomized controlled intervention studies and meta-analyses have produced inconsistent and often disappointing results. In the present review article, the role and action of vitamin E are discussed, with consideration of the factors that determine the outcome of vitamin E treatment. Vitamin E should benefit subjects experiencing oxidative stress due to free radicals when administered at the correct time and for an appropriate duration.
The Association Between Dietary Energy Density and Musculoskeletal Pain in Adult Men and Women
Bahrampour Niki,Rasaei Niloufar,Gholami Fatemeh,Clark Cain C. T. 한국임상영양학회 2022 Clinical Nutrition Research Vol.11 No.2
Musculoskeletal pains (MPs), defined as persistent or recurrent pain, is a complex health problem. High overall calorie and fat intake have been related to obesity and MPs. Dietary energy density (DED), defined as energy content of food and beverages (in kcal) per unit total weight, has been associated with chronic muscle, cartilage, bone damage and pain. Thus, the purpose of this study is to investigate the association between DED and MPs in adult men and women. A total of 175 men and women (> 18 years) with MP participated in the study. A validated short form physical activity (PA) questionnaire, demographic, and McGill Pain Questionnaire were used. Anthropometric measurements were evaluated via standard protocols. Furthermore, a seven-day 24-hour recall of diet was used to determine the dietary intake. Total DED was calculated and divided into quartiles. Linear regression was used to discern the association between DED and MPs in adults. Participants assigned in the highest category of DED were characterized by lower intake of potassium, magnesium, vitamin C, folate, and fiber. However, results showed displayed higher intake of sodium, vitamin E, vitamin B3, fat, protein, cholesterol, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids (p < 0.001). Finally, after adjustment for confounders such as age, gender, PA, body mass index, waist circumference, education, job, marital status, history of some chronic diseases and vitamin C supplementation, a significant positive association was detected between DED and pain intensity. There was no significant association between DED and pain frequency in all models.
Hideaki Niki 한국물리학회 2010 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.56 No.1
In order to explore separation schemes using fewer lasers, single-colour and two-color multiphoton ionization spectra were measured in the wavelength range from 565 nm to 652 nm. In the two-color ionization experiment, 124 ionization peaks were found, excluding 68 single-color ionization peaks. Among these, preferential ionization of Zr-91 was observed at six ionization peaks. This suggests the possibility of a simple separation scheme with fewer lasers.