journal
MENU ▼
Read by QxMD icon Read
search

International Journal of Food Science

journal
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
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
https://www.readbyqxmd.com/read/27034924/drying-characteristics-and-physical-and-nutritional-properties-of-shrimp-meat-as-affected-by-different-traditional-drying-techniques
#10
P T Akonor, H Ofori, N T Dziedzoave, N K Kortei
The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L (⁎) = 47...
2016: International journal of food science
https://www.readbyqxmd.com/read/27019847/microbiological-quality-assessment-of-frozen-fish-and-fish-processing-materials-from-bangladesh
#11
Sohana Al Sanjee, Md Ekramul Karim
The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such as Salmonella spp...
2016: International journal of food science
https://www.readbyqxmd.com/read/26981523/the-content-and-bioavailability-of-mineral-nutrients-of-selected-wild-and-traditional-edible-plants-as-affected-by-household-preparation-methods-practiced-by-local-community-in-benishangul-gumuz-regional-state-ethiopia
#12
Andinet Abera Hailu, Getachew Addis
Edible parts of some wild and traditional vegetables used by the Gumuz community, namely, Portulaca quadrifida, Dioscorea abyssinica, Abelmoschus esculentus, and Oxytenanthera abyssinica, were evaluated for their minerals composition and bioavailability. Mineral elements, namely, Ca, Fe, Zn, and Cu, were analyzed using Shimadzu atomic absorption spectrophotometer. Effects of household processing practices on the levels of mineral elements were evaluated and the bioavailability was predicted using antinutrient-mineral molar ratios...
2016: International journal of food science
https://www.readbyqxmd.com/read/26904668/heat-pump-drying-of-fruits-and-vegetables-principles-and-potentials-for-sub-saharan-africa
#13
REVIEW
Folasayo Fayose, Zhongjie Huan
Heat pump technology has been used for heating, ventilation, and air-conditioning in domestic and industrial sectors in most developed countries of the world including South Africa. However, heat pump drying (HPD) of fruits and vegetables has been largely unexploited in South Africa and by extension to the sub-Saharan African region. Although studies on heat pump drying started in South Africa several years ago, not much progress has been recorded to date. Many potential users view heat pump drying technology as fragile, slow, and high capital intensive when compared with conventional dryer...
2016: International journal of food science
https://www.readbyqxmd.com/read/26904667/kinetics-and-quality-of-microwave-assisted-drying-of-mango-mangifera-indica
#14
Ernest Ekow Abano
The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on drying time. The nonenzymatic browning index of the fresh samples increased from 0.29 to 0.60 while the ascorbic acid content decreased with increase in microwave power and time from 3.84 mg/100g to 1.67 mg/100g...
2016: International journal of food science
https://www.readbyqxmd.com/read/26955636/indigenous-starter-cultures-to-improve-quality-of-artisanal-dry-fermented-sausages-from-chaco-argentina
#15
Noelia Z Palavecino Prpich, Marcela P Castro, María E Cayré, Oscar A Garro, Graciela M Vignolo
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility...
2015: International journal of food science
https://www.readbyqxmd.com/read/26955635/selenium-accumulating-leafy-vegetables-are-a-potential-source-of-functional-foods
#16
Petro E Mabeyo, Mkabwa L K Manoko, Amra Gruhonjic, Paul A Fitzpatrick, Göran Landberg, Máté Erdélyi, Stephen S Nyandoro
Selenium deficiency in humans has been associated with various diseases, the risks of which can be reduced through dietary supplementation. Selenium accumulating plants may provide a beneficial nutrient for avoiding such illnesses. Thus, leafy vegetables such as Amaranthus hybridus, Amaranthus sp., Cucurbita maxima, Ipomoea batatas, Solanum villosum, Solanum scabrum, and Vigna unguiculata were explored for their capabilities to accumulate selenium when grown on selenium enriched soil and for use as a potential source of selenium enriched functional foods...
2015: International journal of food science
https://www.readbyqxmd.com/read/26904666/effect-of-temperature-time-and-material-thickness-on-the-dehydration-process-of-tomato
#17
A F K Correia, A C Loro, S Zanatta, M H F Spoto, T M F S Vieira
This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the food industry in order to ensure a long shelf life for the product due to the low water activity. This study aimed to obtain the best processing conditions to avoid losses and keep product quality. Factorial design and surface response methodology were applied to fit predictive mathematical models...
2015: International journal of food science
https://www.readbyqxmd.com/read/26904665/thermal-oxidation-induces-lipid-peroxidation-and-changes-in-the-physicochemical-properties-and-%C3%AE-carotene-content-of-arachis-oil
#18
Ayodeji Osmund Falade, Ganiyu Oboh
This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined. Subsequently, the level of lipid peroxidation was determined using change in malondialdehyde content. Then, the total carotenoid and β-carotene contents were evaluated using spectrophotometric method and high performance liquid chromatography, respectively...
2015: International journal of food science
https://www.readbyqxmd.com/read/26904664/evolution-of-volatile-flavour-compounds-during-fermentation-of-african-oil-bean-pentaclethra-macrophylla-benth-seeds-for-ugba-production
#19
C O Nwokeleme, J Obeta Ugwuanyi
Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phenols, 2 ketones, and one each of furan, amine, acid, thiophene, and lactone were identified. When Bacillus subtilis was used in pure culture, 30 compounds comprising 10 hydrocarbons, 8 esters, 3 alcohols, 2 amines, 2 sulfur compounds, and one of each of acid, aldehyde, phenol, ketone, and furan were identified...
2015: International journal of food science
https://www.readbyqxmd.com/read/26904663/optimization-of-the-hydrolysis-of-safflower-oil-for-the-production-of-linoleic-acid-used-as-flavor-precursor
#20
Marya Aziz, Florence Husson, Selim Kermasha
Commercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards higher substrate concentrations could limit its use for SO hydrolysis. In comparison to the other investigated lipases, Lipozyme TL IM required higher amount of enzyme and an additional 3 h of reaction time to achieve its maximum degree of SO hydrolysis (90...
2015: International journal of food science
journal
journal
52890
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"