Article in Press

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Review Article

Literature review- What we know about Five a day of fruit and vegetable?

Heba Althubaiti, UMM AL-QURA University, Saudi Arabia

The World Health Organisation (WHO) advised adults to consume a minimum of 400 g of F&V daily in 1990, excluding potatoes; this can be equated to approximately five portions of 80 g each. This recommendation aimed to decrease the incidence of chronic disease [1]. In 1988, the innovative five-a-day programme for better health was started by the Department of Health Services in California, with a grant from the National Cancer Institute, in order to raise the consumption of F&V. By 1991 it had been adopted across America by a collaboration between the National Cancer Institute and the Produce for Better Health Foundation [2,3](WHO, 2003a; Foerster et al., 1995; Produce for Better Health Foundation, 2007).

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Review Article

Is Moderate Consumption of 100% Fruit Juice a Risk Factor for Overweight and Diabetes?

Fred Brouns

Much epidemiological research confirms a correlation between a high consumption of sugar sweetened beverages and obesity, diabetes and cardiovascular diseases. In many of these studies, soft drinks, fruit drinks with added sugars and 100% fruit juices without added sugars were considered as one separate category and the total consumption was calculated cumulatively. Being able to make statements about the effects of individual types of drinks, as present in these clusters, is therefore impossible. In this short communication the question was addressed whether the consumption of 100% fruit juice, without added sugars, has similar effects on overweight and markers of diabetes risks as sugar sweetened soft drinks.

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Original Article

Changes in Sensory Evaluation Scores of Smoked Catfish Fillets during Refrigeration Storage

Adel A El-Lahamy1*, Khalil I Khalil2, Shaban A El-Sherif1 and Awad A Mahmud2

Changes in sensory evaluation scores of hot and cold smoked catfish (Clarias gariepinus) fillets during refrigeration storage for 40 days were determined. The result indicated that score values for color of hot and cold smoked fillets slightly decreased and color changes were more observed at the late stages of storage. As it was mentioned for color changes, taste, odor and texture changes showed the same trend during storage period. The results indicated that hot and cold smoked Catfish fillets retained their good acceptances by panellists for about 30-35 days of refrigerated storage since their overall acceptability score values were 7.4±0.346 and 7.6±0.288, respectively. This is the outcome of maintaining all the sensory quality attributes without undesirable changes during these periods of refrigerated storage.

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