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International Journal of Food Science

Maria Erna Kustyawati, Filli Pratama, Daniel Saputra, Agus Wijaya
Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quality. This technique is used to preserve tempeh due to no heat involved. The quality of tempeh is highly influenced by mold growth because of its role in forming a compact texture, white color, and functional properties as well as consumer acceptance. This study aims to observe viability of molds and bacteria in tempeh after processed with supercritical CO2 and to determine the best processing conditions which can maintain mold growth and reduce the number of bacteria in tempeh...
2018: International Journal of Food Science
Carla María Blanco-Lizarazo, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, René Miranda-Ruvalcaba
The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture ( Lactobacillus sakei/Staphylococcus carnosus ) and 50 ppm of NaNO2 during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ -linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture)...
2018: International Journal of Food Science
Rausan Zamir, A B M Nazmul Islam, Anisur Rahman, Sunzid Ahmed, M Omar Faruque
It is evident that date fruits provide a wide variety of essential nutrients which impart potential human health benefits. In Bangladesh, the popularity of date and its consumption surge few-fold during Ramadan among Muslims owing to the profound emotion related to religious belief that breaking of dawn-to-dusk fasting with dates is fulfilling a Sunnah. The present study aimed to explore the microbiological quality of the five most popular fresh date samples (Nagal, Dhapas, Boroi, Morium, and Tunisia) purchased from different locations of Dhaka City, Bangladesh...
2018: International Journal of Food Science
Vimbai R Hamandishe, Petronella T Saidi, Venancio E Imbayarwo-Chikosi, Tamuka Nhiwatiwa
The objective of the study was to determine the quality and consumer preferences of Nile tilapia ( Oreochromis niloticus ) from two water bodies with different pollution levels and trophic states. Water quality assessment of the two impoundments was carried out. Fish were sampled from hypereutrophic Lake Chivero and oligomesotrophic Lake Kariba for proximate analysis, carcass quality, and sensory evaluation. Conductivity, dissolved oxygen, transparency, ammonia, total phosphates, reactive phosphates, and chlorophyll a were significantly different (P<0...
2018: International Journal of Food Science
Paul Dawson, Wesam Al-Jeddawi, Nanne Remington
Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies, whose products affect food quality and food waste. While freezing and refrigerating both extend the shelf life of foods, food quality deterioration continues regardless of the preservation method. This review article discusses the global fish market, the composition of fish meat, and the effects of freezing and thawing on salmon quality.
2018: International Journal of Food Science
Belay Tilahun, Anteneh Tesfaye, Diriba Muleta, Andualem Bahiru, Zewdu Terefework, Gary Wessel
Injera is soft fermented baked product, which is commonly prepared from teff ( Eragrostis tef (Zucc.)) flour and believed to be consumed on daily basis by two-thirds of Ethiopians. As it is a product of naturally fermented dough, the course of fermentation is done by consortia of microorganisms. The study was aimed at isolating and identifying some dominant bacteria from fermenting teff (Eragrostis tef) dough. A total of 97 dough samples were collected from households, microenterprises, and hotels with different fermentation stage from Addis Ababa...
2018: International Journal of Food Science
H A Rathnayake, S B Navaratne, C M Navaratne
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling...
2018: International Journal of Food Science
Joyce Ndunge Musyoka, George Ooko Abong', Daniel Mahuga Mbogo, Richard Fuchs, Jan Low, Simon Heck, Tawanda Muzhingi
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree. Puree was prepared and treated as follows: control ( A ); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid ( B ); 0.1% potassium sorbate+0...
2018: International Journal of Food Science
Rahma Belcadi-Haloui, Abderrahmane Zekhnini, Yassine El-Alem, Abdelhakim Hatimi
This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C...
2018: International Journal of Food Science
Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo, Septinika Kurnia Arum, Shigeru Hayakawa
Dangke, a type of fresh soft cheese made of bovine and buffalo milk, is a traditional dairy product used in South Sulawesi, Indonesia. It is prepared from fresh milk using the conventional method, which easily destroys the quality. This study was conducted to assess whether using lactoperoxidase system and lysozyme as preservative agents could suppress the growth of bacteria in dangke. The pH value, total microbial count, and hardness of dangke were determined to measure the quality. Lactoperoxidase and lysozyme were purified from fresh bovine milk, and their purity was confirmed using SDS-PAGE...
2018: International Journal of Food Science
Robi Andoyo, Vania Dianti Lestari, Efri Mardawati, Bambang Nurhadi
Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed...
2018: International Journal of Food Science
Alphonse Laya, Benoît Bargui Koubala, Habiba Kouninki, Elias Nchiwan Nukenine
This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties ( EN , AD , TMS92/0326 , TMS96/1414 , and IRAD4115 ). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly ( p < 0.05) with the variety and the harvest period. Gari from EN cassava harvested at 12MAP had the highest total carbohydrates (78...
2018: International Journal of Food Science
Derick Nyabera Malavi, Tawanda Muzhingi, George Ooko Abong'
Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection...
2018: International Journal of Food Science
Wondimagegn Paulos Kumma, Yusuf Haji, Junayde Abdurahmen, Yohannes Mehretie Adinew
Background: Universal use of iodized salt is a simple and inexpensive method to prevent and eliminate iodine deficiency disorders like mental retardation. However, little is known about the level of adequately iodized salt consumption in the study area. Therefore, the study was aimed at assessing the proportion of households having adequately iodized salt and associated factors in Wolaita Sodo town and its peripheries, Southern Ethiopia. Methods: A cross-sectional study was conducted from May 10 to 20, 2016, in 441 households in Sodo town and its peripheries...
2018: International Journal of Food Science
Mohamad Djaeni, Andri Cahyo Kumoro, Setia Budi Sasongko, Febiani Dwi Utari
The utilisation of roselle ( Hibiscus sabdariffa L.) calyx as a source of anthocyanins has been explored through intensive investigations. Due to its perishable property, the transformation of roselle calyces into dried extract without reducing their quality is highly challenging. The aim of this work was to study the effect of air temperatures and relative humidity on the kinetics and product quality during drying of roselle extract foamed with ovalbumin and glycerol monostearate (GMS). The results showed that foam mat drying increased the drying rate significantly and retained the antioxidant activity and colour of roselle calyces extract...
2018: International Journal of Food Science
Nada El Darra, Hiba N Rajha, Espérance Debs, Fatima Saleh, Iman El-Ghazzawi, Nicolas Louka, Richard G Maroun
Peach byproducts are often regarded as food waste despite their high content in health-promoting components. Amongst the latter, polyphenols are bioactive molecules with significant health benefits. The present study investigated an eco-friendly and cost-effective method using a GRAS food additive, β -cyclodextrin ( β -CD), for the recovery of polyphenols from peach pomace. β -CD assisted extraction of polyphenols was compared to that of conventional solvent (ethanol) extraction at the same concentrations (10 mg/mL, 20 mg/mL, 30 mg/mL, 40 mg/mL, and 50 mg/mL) in terms of quality (antiradical activity) and quantity...
2018: International Journal of Food Science
Lamye Glory Moh, Lunga Paul Keilah, Pamo Tedonkeng Etienne, Kuiate Jules-Roger
The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits. Generally, there was a significant increase ( p ≤ 0.05) in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season...
2017: International Journal of Food Science
Amani H Al-Jahani
The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced water absorption capacity, dough development time, gelatinization temperature, and peak viscosity, whereas it reduced the dough stability and temperature at peak viscosity...
2017: International Journal of Food Science
Zinat Mortazavi, Ahmad Reza Dorosty, Mohammad Reza Eshraghian, Mohtasham Ghaffari, Alireza Ansari-Moghaddam, Mahdi Mohammadi
Background: Today, more than one billion people globally suffer from poverty and food insecurity. This study aimed to determine the severity of and factors related to household food insecurity in Zahedan, Southeastern Iran. Methods: This cross-sectional study was conducted on a total of 2,160 households between November 2014 and December 2015. Demographic and socioeconomic data were collected through interviewing the household mothers. Household food security status was assessed through the USDA 18-item questionnaire...
2017: International Journal of Food Science
Sally S Lloyd, Jose L Valenzuela, Edward J Steele, Roger L Dawkins
Extreme marbling or intramuscular deposition of lipid is associated with Wagyu breeds and is therefore assumed to be largely inherited. However, even within 100% full blood Wagyu prepared under standard conditions, there is unpredictable scatter of the degree of marbling. Here, we evaluate melting temperature ( T m ) of intramuscular fat as an alternative to visual scores of marbling. We show that "long fed" Wagyu generally has T m below body temperature but with a considerable range under standardized conditions...
2017: International Journal of Food Science
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