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International Journal of Food Science

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https://www.readbyqxmd.com/read/28812009/the-bacteriological-quality-safety-and-antibiogram-of-salmonella-isolates-from-fresh-meat-in-retail-shops-of-bahir-dar-city-ethiopia
#1
Melkamnesh Azage, Mulugeta Kibret
The habit of raw meat consumption in addition to the poor hygienic standards and lack of knowledge contribute to food-borne diseases outbreaks. The objective of this research was to assess the bacterial quality and safety of fresh meat from retail Bahir Dar City, Ethiopia. A total of 30 fresh meat samples were collected from butcher shops. Standard bacteriological methods were used to isolate and enumerate bacteria. Kirby-Bauer disk diffusion method was used for antimicrobial susceptibility testing of Salmonella isolates...
2017: International journal of food science
https://www.readbyqxmd.com/read/28761874/underwater-shockwave-pretreatment-process-to-improve-the-scent-of-extracted-citrus-junos-tanaka-yuzu-juice
#2
Eisuke Kuraya, Akiko Touyama, Shina Nakada, Osamu Higa, Shigeru Itoh
Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata...
2017: International journal of food science
https://www.readbyqxmd.com/read/28713820/antioxidant-properties-of-natchez-and-triple-crown-blackberries-using-korean-traditional-winemaking-techniques
#3
Youri Joh, Niels Maness, William McGlynn
This research evaluated blackberries grown in Oklahoma and wines produced using a modified traditional Korean technique employing relatively oxygen-permeable earthenware fermentation vessels. The fermentation variables were temperature (21.6°C versus 26.6°C) and yeast inoculation versus wild fermentation. Wild fermented wines had higher total phenolic concentration than yeast fermented wines. Overall, wines had a relatively high concentration of anthocyanin (85-320 mg L(-1) malvidin-3-monoglucoside) and antioxidant capacity (9776-37845 µmol Trolox equivalent g(-1))...
2017: International journal of food science
https://www.readbyqxmd.com/read/28706941/application-of-response-surface-methodology-to-study-the-effects-of-brisket-fat-soy-protein-isolate-and-cornstarch-on-nutritional-and-textural-properties-of-rabbit-sausages
#4
Joseph M Wambui, Edward G Karuri, Margaret M M Wanyoike
The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3-16.7%, 0.7-2.3%, and 1.3-4...
2017: International journal of food science
https://www.readbyqxmd.com/read/28634584/effect-of-chitosan-edible-coating-on-the-biochemical-and-physical-characteristics-of-carp-fillet-cyprinus-carpio-stored-at-18%C3%A2-c
#5
Ana Gabriela Morachis-Valdez, Leobardo Manuel Gómez-Oliván, Imelda García-Argueta, María Dolores Hernández-Navarro, Daniel Díaz-Bandera, Octavio Dublán-García
The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its storage in the freezer (-18°C), observing a decrease in the rate of biochemical reactions related to degradation (p < 0.05), hydroperoxides content (HPC) (0.8324 nM hydroperoxides/mg of protein versus 0.5540 nM/mg with regard to the EC sample), as well as protein carbonyl content (PCC) (0...
2017: International journal of food science
https://www.readbyqxmd.com/read/28630857/effectiveness-of-a-commercial-lactic-acid-bacteria-intervention-applied-to-inhibit-shiga-toxin-producing-escherichia-coli-on-refrigerated-vacuum-aged-beef
#6
Katie R Kirsch, Tamra N Tolen, Jessica C Hudson, Alejandro Castillo, Davey Griffin, T Matthew Taylor
Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E. coli (STEC) on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application. Prerigor strip loins were inoculated with a cocktail (8...
2017: International journal of food science
https://www.readbyqxmd.com/read/28424779/the-effectiveness-of-various-salacca-vinegars-as-therapeutic-agent-for-management-of-hyperglycemia-and-dyslipidemia-on-diabetic-rats
#7
Elok Zubaidah, Widya Dwi Rukmi Putri, Tiara Puspitasari, Umi Kalsum, Dianawati Dianawati
The aim of this study was to explore the potency of salacca vinegar made from various Indonesian salacca fruit extracts as therapeutic agent for hyperglycemia and dyslipidemia for STZ-induced diabetic rats. The rats were grouped into untreated rats, STZ-induced diabetic rats without treatment, and STZ-induced diabetic rats treated with Pondoh salacca vinegar, Swaru salacca vinegar, Gula Pasir salacca vinegar, Madu salacca vinegar, or Madura salacca vinegar. Parameter observed included blood glucose, total cholesterol (TC), high density lipoprotein (HDL), low density lipoprotein (LDL), triglyceride (TG), malondialdehyde (MDA), superoxide dismutase (SOD), and pancreas histopathology of the samples...
2017: International journal of food science
https://www.readbyqxmd.com/read/28326316/protein-and-metalloprotein-distribution-in-different-varieties-of-beans-phaseolus-vulgaris-l-effects-of-cooking
#8
Aline P Oliveira, Geyssa Ferreira Andrade, Bianca S O Mateó, Juliana Naozuka
Beans (Phaseolus vulgaris L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. In this study, the effects of cooking on albumins, globulins, prolamins, and glutelins concentration and determination of Fe associated with proteins for different beans varieties and on phaseolin concentration in common and black beans were evaluated. Different extractant solutions (water, NaCl, ethanol, and NaOH) were used for extracting albumins, globulins, prolamins, and glutelins, respectively...
2017: International journal of food science
https://www.readbyqxmd.com/read/28194404/a-note-on-fatty-acids-profile-of-meat-from-broiler-chickens-supplemented-with-inorganic-or-organic-selenium
#9
Marta Del Puerto, M Cristina Cabrera, Ali Saadoun
This investigation evaluated, in broiler chickens Pectoralis and Gastrocnemius muscles, the effect of the dietary supplementation with sodium selenite (0.3 ppm) versus selenomethionine (0.3 ppm), on the fatty acids composition, lipids indices, and enzymes indexes for desaturase, elongase, and thioesterase. The selenium reduced, in both muscles, the content of atherogenic fatty acids, C14:0 and C16:0, while it increased the C18:1 level. On the other hand, selenium increased, in both muscles, the content of C18:3n3 and EPA, but not DPA and DHA...
2017: International journal of food science
https://www.readbyqxmd.com/read/28078277/influence-of-processing-methods-on-proximate-composition-and-dieting-of-two-amaranthus-species-from-west-cameroon
#10
Arnaud Landry Suffo Kamela, Raymond Simplice Mouokeu, Rawson Ashish, Ghislain Maffo Tazoho, Lamye Glory Moh, Etienne Pamo Tedonkeng, Jules-Roger Kuiate
The effects of various processing methods on the proximate composition and dieting of Amaranthus hybridus and Amaranthus cruentus from West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-Six Wistar albino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unsliced A...
2016: International journal of food science
https://www.readbyqxmd.com/read/27995134/comparative-analysis-of-nutritional-and-bioactive-properties-of-aerial-parts-of-snake-gourd-trichosanthes-cucumerina-linn
#11
Ruvini Liyanage, Harshani Nadeeshani, Chathuni Jayathilake, Rizliya Visvanathan, Swarna Wimalasiri
The present investigation was carried out to determine the nutritional and functional properties of T. cucumerina. Water extracts of freeze dried flowers, fruits, and leaves of T. cucumerina were evaluated for their total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, α-amylase inhibitory activity, and fiber and mineral contents. Antioxidant activity, TPC, and TFC were significantly higher (P ≤ 0.05) in leaves than in flowers and fruits. A significant linear correlation was observed between the TPC, TFC, and antioxidant activities of plant extracts...
2016: International journal of food science
https://www.readbyqxmd.com/read/27891508/effect-of-water-activity-and-packaging-material-on-the-quality-of-dehydrated-taro-colocasia-esculenta-l-schott-slices-during-accelerated-storage
#12
A R Sloan, M L Dunn, L K Jefferies, O A Pike, Sarah E Nielsen Barrows, F M Steele
The quality of dehydrated taro slices in accelerated storage (45°C and 75% RH) was determined as a function of initial water activity (aw) and package type. Color, rehydration capacity, thiamin content, and α-tocopherol content were monitored during 34 weeks of storage in polyethylene and foil laminate packaging at initial storage aw of 0.35 to 0.71. Initial aw at or below 0.54 resulted in less browning and higher rehydration capacity, but not in significantly higher α-tocopherol retention. Foil laminate pouches resulted in a higher rehydration capacity and increased thiamin retention compared to polyethylene bags...
2016: International journal of food science
https://www.readbyqxmd.com/read/27847805/progress-towards-sustainable-utilisation-and-management-of-food-wastes-in-the-global-economy
#13
REVIEW
Purabi R Ghosh, Derek Fawcett, Shashi B Sharma, Gerrard Eddy Jai Poinern
In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain...
2016: International journal of food science
https://www.readbyqxmd.com/read/27840819/microbiological-safety-of-kitchen-sponges-used-in-food-establishments
#14
Tesfaye Wolde, Ketema Bacha
Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against the total counts of aerobic mesophilic bacteria (AMB), Enterobacteriaceae, coliforms, and yeast and molds. The mean counts of aerobic mesophilic bacteria ranged from 7...
2016: International journal of food science
https://www.readbyqxmd.com/read/27833914/brilliant-blue-dyes-in-daily-food-how-could-purinergic-system-be-affected
#15
REVIEW
Leonardo Gomes Braga Ferreira, Robson Xavier Faria, Natiele Carla da Silva Ferreira, Rômulo José Soares-Bezerra
Dyes were first obtained from the extraction of plant sources in the Neolithic period to produce dyed clothes. At the beginning of the 19th century, synthetic dyes were produced to color clothes on a large scale. Other applications for synthetic dyes include the pharmaceutical and food industries, which are important interference factors in our lives and health. Herein, we analyzed the possible implications of some dyes that are already described as antagonists of purinergic receptors, including special Brilliant Blue G and its derivative FD&C Blue No...
2016: International journal of food science
https://www.readbyqxmd.com/read/27597950/preparation-of-modified-films-with-protein-from-grouper-fish
#16
M A Valdivia-López, A Tecante, S Granados-Navarrete, C Martínez-García
A protein concentrate (PC) was obtained from Grouper fish skin and it was used to prepare films with different amounts of sorbitol and glycerol as plasticizers. The best performing films regarding resistance were then modified with various concentrations of CaCl2, CaSO4 (calcium salts), and glucono-δ-lactone (GDL) with the purpose of improving their mechanical and barrier properties. These films were characterized by determining their mechanical properties and permeability to water vapor and oxygen. Formulations with 5% (w/v) protein and 75% sorbitol and 4% (w/v) protein with a mixture of 15% glycerol and 15% sorbitol produced adequate films...
2016: International journal of food science
https://www.readbyqxmd.com/read/27366737/genetic-variation-of-flavonols-quercetin-myricetin-and-kaempferol-in-the-sri-lankan-tea-camellia-sinensis-l-and-their-health-promoting-aspects
#17
Brasathe Jeganathan, P A Nimal Punyasiri, J Dananjaya Kottawa-Arachchi, Mahasen A B Ranatunga, I Sarath B Abeysinghe, M T Kumudini Gunasekare, B M Ratnayake Bandara
Flavonol glycosides in tea leaves have been quantified as aglycones, quercetin, myricetin, and kaempferol. Occurrence of the said compounds was reported in fruits and vegetable for a long time in association with the antioxidant potential. However, data on flavonols in tea were scanty and, hence, this study aims to envisage the flavonol content in a representative pool of accessions present in the Sri Lankan tea germplasm. Significant amounts of myricetin, quercetin, and kaempferol have been detected in the beverage type tea accessions of the Sri Lankan tea germplasm...
2016: International journal of food science
https://www.readbyqxmd.com/read/27294107/prevalence-of-thinness-and-stunting-and-associated-factors-among-adolescent-school-girls-in-adwa-town-north-ethiopia
#18
Tsgehana Gebregyorgis, Takele Tadesse, Azeb Atenafu
Introduction. Despite the fact that adolescence is a window of opportunity to break the intergenerational cycle of malnutrition, adolescents are the neglected age groups. Hence information regarding the nutritional status of adolescents is lacking making creating and implementing intervention programs difficult. Objective. To assess the prevalence of thinness, stunting, and associated factors among adolescent school girls in Adwa town, Northern Ethiopia. Methods. Data on 814 adolescent female students were collected from March to April 2015 using interviewer administered pretested semistructured questionnaire and anthropometric measurements...
2016: International journal of food science
https://www.readbyqxmd.com/read/27127779/roots-and-tuber-crops-as-functional-foods-a-review-on-phytochemical-constituents-and-their-potential-health-benefits
#19
REVIEW
Anoma Chandrasekara, Thamilini Josheph Kumar
Starchy roots and tuber crops play a pivotal role in the human diet. There are number of roots and tubers which make an extensive biodiversity even within the same geographical location. Thus, they add variety to the diet in addition to offering numerous desirable nutritional and health benefits such as antioxidative, hypoglycemic, hypocholesterolemic, antimicrobial, and immunomodulatory activities. A number of bioactive constituents such as phenolic compounds, saponins, bioactive proteins, glycoalkaloids, and phytic acids are responsible for the observed effects...
2016: International journal of food science
https://www.readbyqxmd.com/read/27069914/vegetable-contamination-by-the-fecal-bacteria-of-poultry-manure-case-study-of-gardening-sites-in-southern-benin
#20
Séraphin C Atidégla, Joël Huat, Euloge K Agbossou, Hervé Saint-Macary, Romain Glèlè Kakai
A study was conducted in southern Benin to assess the contamination of vegetables by fecal coliforms, Escherichia coli, and fecal streptococci as one consequence of the intensification of vegetable cropping through fertilization with poultry manure. For this purpose, on-farm trials were conducted in 2009 and 2010 at Yodo-Condji and Ayi-Guinnou with three replications and four fertilization treatments including poultry manure and three vegetable crops (leafy eggplant, tomato, and carrot). Sampling, laboratory analyses, and counts of fecal bacteria in the samples were performed in different cropping seasons...
2016: International journal of food science
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