Food Science and Technology最新文献_第9页

Lycopene Extracted from Tomato - A Review 从番茄中提取的番茄红素 - 综述

Food Science and Technology Pub Date : 2024-02-01 DOI: 10.13189/fst.2024.120101

Samya Boulaajine, Hassan Hajjaj

引用次数: 0

Beneficial Effects of Dietary Intake of Soybean and Barley on Hyperlipidemic Albino Rats 膳食中摄入大豆和大麦对高脂血症白化大鼠的益处

Food Science and Technology Pub Date : 2024-02-01 DOI: 10.13189/fst.2024.120109

Ebtehal A. Altamim

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Diet Consultation Using Artificial Intelligence 利用人工智能进行饮食咨询

Food Science and Technology Pub Date : 2024-02-01 DOI: 10.13189/fst.2024.120103

Adish Devidas Bahirat, Bharati Dixit, A. Dixit

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Functionality Screening of Instant Pumpkin Porridge with Cinnamon and Morel Berry Extract for Performance Enhancement of Diabetic Mice's 添加肉桂和羊肚菌提取物的速溶南瓜粥对提高糖尿病小鼠性能的功能筛选

Food Science and Technology Pub Date : 2024-02-01 DOI: 10.13189/fst.2024.120102

Sepni Asmira, K. Sayuti, Armenia Armenia, Daimon Syukri, F. Azima

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Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.) 用从芒柄花籽（Annona crassiflora mart.）中榨油获得的压饼粉制作迷你蛋糕

Food Science and Technology Pub Date : 2024-01-31 DOI: 10.5327/fst.00078

Lucas Pereira Braga, Katiúcia Alves Amorim, Gilberto Alessandre Soares Goulart, E. Asquieri, C. Damiani

引用次数: 0

Occupational risks and food contamination: Assessment of the work environment of an industrial kitchen using the GUT matrix 职业风险与食品污染：使用 GUT 矩阵评估工业厨房的工作环境

Food Science and Technology Pub Date : 2024-01-31 DOI: 10.5327/fst.17123

Aline dos Santos GARCIA-GOMES, E. Pinto, David Ribeiro Campos, Débora de Jesus da Silva, Sergio THODE-FILHO

{"title":"Occupational risks and food contamination: Assessment of the work environment of an industrial kitchen using the GUT matrix","authors":"Aline dos Santos GARCIA-GOMES, E. Pinto, David Ribeiro Campos, Débora de Jesus da Silva, Sergio THODE-FILHO","doi":"10.5327/fst.17123","DOIUrl":"https://doi.org/10.5327/fst.17123","url":null,"abstract":"The work environment of a Food and Nutrition Unit (FNU) often exposes employees to occupational risks, which can directly or indirectly, affect food safety. Therefore, identifying environmental risks at an FNU is crucial for ensuring the health of workers, preventing accidents, and, consequently, mitigating any errors that could lead to the contamination of food. This study aimed to develop an individualized GUT matrix to help prioritize the environmental risks in the vegetable pre-preparation area of a university hospital’s industrial kitchen, located in Rio de Janeiro, RJ. The study area was defined in view that most accidents happen in this area in industrial kitchens. The vegetable pre-preparation team was observed twice a day for 15 days using daily checklists to detect the team’s actual health and safety culture. GUT matrix analysis identified three physical, two chemical, three biological, three ergonomic risks, and five risks of accidents. The use of the GUT matrix proved adequate to identify the main risks, allowing decisions to be made that adjusted the work environment accordingly and helping to improve the work environment, health, and safety of workers while ensuring food safety.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"132 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140471778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of the drying air conditions on the milling quality of a long-grain rice variety at different moisture content ranges using a lab-scale dryer 使用实验室规模的烘干机在不同含水量范围内烘干空气条件对长粒米品种碾磨质量的影响

Food Science and Technology Pub Date : 2024-01-31 DOI: 10.5327/fst.0028223

L. Garcia-LLOBODANIN, Alejandra Billiris

{"title":"Impact of the drying air conditions on the milling quality of a long-grain rice variety at different moisture content ranges using a lab-scale dryer","authors":"L. Garcia-LLOBODANIN, Alejandra Billiris","doi":"10.5327/fst.0028223","DOIUrl":"https://doi.org/10.5327/fst.0028223","url":null,"abstract":"During the harvest season, rice needs to be dried immediately to prevent deterioration. Therefore, the rice industry must have the capacity to dry fast while minimizing the milling quality loss. The aim of this study was to assess the impact of drying processing variables on milling quality and drying duration, at different stages of drying. To this purpose, a thin-layer lab-scale dryer was used at different drying air temperatures, relative humidities (RH), and grain moisture content (MC) ranges. At MC up to 15%, it was possible to dry at a temperature of 47ºC and 27% RH maintaining a low milling quality loss. At lower MC, the drying air temperature should decrease to 35ºC and 50% RH to maintain the milling quality loss low. This condition increases the drying duration (compared with drying at 47ºC). Therefore, a two-stage drying program was proposed, using more severe drying conditions during the first stage (MC up to 15%) and softening the conditions during the final stage (MC from 15 to 13%). This drying program allows decreasing the drying duration, maintaining a low milling quality loss. The implementation of step-wise drying programs is expected to increase the efficiency of the commercial process.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"715 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140476564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain diets 仅用莫能菌素、莫能菌素和维吉尼霉素复方制剂或莫能菌素和有机微量元素及酵母混合物对在饲养场单独圈舍中饲喂高谷物日粮的杂交公牛肉质的影响

Food Science and Technology Pub Date : 2024-01-31 DOI: 10.5327/fst.00108

Aylle Medeiros Matos, Vanessa Duarte, V. M. Carvalho, R. Prado, Melina Aparecida Plastina Cardoso, A. C. Vital, L. F. C. E. Silva, J. O. Monteschio, A. Guerrero, Ivanor Nunes do Prado

{"title":"Effects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain diets","authors":"Aylle Medeiros Matos, Vanessa Duarte, V. M. Carvalho, R. Prado, Melina Aparecida Plastina Cardoso, A. C. Vital, L. F. C. E. Silva, J. O. Monteschio, A. Guerrero, Ivanor Nunes do Prado","doi":"10.5327/fst.00108","DOIUrl":"https://doi.org/10.5327/fst.00108","url":null,"abstract":"This study assessed carcass characteristics and meat quality of bulls finished in individual pens and fed with different diets. A completely randomized design determined how to feed 24 crossbred bulls (European × Nellore) with four diets over 84 days: CONT) without additives; MONE) inclusion of 30 mg of monensin/kg DM; MO + VI) inclusion of 30 mg of monensin + 30 mg of virginiamycin/kg DM; and MO+AD) inclusion of 30 mg of monensin/kg DM + 1.57 g of a blend of organic trace minerals, live yeast, beta-glucan, and mannans per kg DM (Advantage-Confinamento). MO+VI resulted in lower pH (P < 0.05) and lighter meat (P < 0.05) compared with other treatments. Cooking loss was less (P < 0.05) with MO+AD at 14 days of aging time. At 14 days, Warner-Bratzler shear force was higher for meat from bulls fed with CONT and MONE diets and slower (P < 0.05) for meat from bulls fed with MO+VI and MO+AD diets. In conclusion, including monensin combined with virginiamycin and monensin combined with a blend of organic trace minerals and yeast in the diets of bulls finished in individual pens can improve the color, Warner-Bratzler shear force of meat, and lower cooking losses.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"39 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140474398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pesticide residues in stored wheat and their action on Sitophilus oryzae and Rhyzopertha dominica 贮藏小麦中的农药残留及其对嗜坐螨和多瘤蚜的作用

Food Science and Technology Pub Date : 2024-01-31 DOI: 10.5327/fst.00133

E. M. Guarienti, A. M. Marsaro Júnior, Martha Zavariz de Miranda, Luiz Carlos Gutkoski, V. Meneghetti, C. S. Tibola

{"title":"Pesticide residues in stored wheat and their action on Sitophilus oryzae and Rhyzopertha dominica","authors":"E. M. Guarienti, A. M. Marsaro Júnior, Martha Zavariz de Miranda, Luiz Carlos Gutkoski, V. Meneghetti, C. S. Tibola","doi":"10.5327/fst.00133","DOIUrl":"https://doi.org/10.5327/fst.00133","url":null,"abstract":"The concern over supplying safe foods and discarding food lots with agrochemical residues over the legal limits has been the target of alerts from various agencies. Products derived from wheat are widely consumed in Brazil, and thus studies that aim at detecting agrochemical residues in this cereal grain and their risks are of utmost importance. The aims of this study were to evaluate the presence of agrochemical residues in wheat stored in a silo in Rio Grande do Sul and verify if there was residual action of the insecticides detected in the wheat. The first experiment consisted of multiresidue analyses of agrochemicals over a period of 10 months of storage. The second consisted of infesting samples from the previous experiment with Sitophilus oryzae and Rhyzopertha dominica to evaluate mortality. Nine agrochemicals were detected in the wheat, of which six were below the maximum limit of residues and three were above, according to Brazilian legislation. There was 100% mortality of Sitophilus oryzae after 96 h of exposure of this insect to the grain in all the samples evaluated, indicating that the residues of insecticide were still active even after the withholding period. No mortality was observed for Rhyzopertha dominica in the samples analyzed.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"64 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140475608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Acerola (Malpighia emarginata) pulp: characterization and stability of anthocyanins under different conditions 金丝桃（Malpighia emarginata）果肉：不同条件下花青素的特征和稳定性

Food Science and Technology Pub Date : 2023-12-21 DOI: 10.5327/fst.0000110

Josemar Gonçalves de Oliveira Filho, E. B. B. Estevam, R. S. Lemes, D. M. F. Prado, Vanessa Paula da Silva, Lilian dos Santos Silva, Larissa Graziele Rauber Duarte, M. Egea

{"title":"Acerola (Malpighia emarginata) pulp: characterization and stability of anthocyanins under different conditions","authors":"Josemar Gonçalves de Oliveira Filho, E. B. B. Estevam, R. S. Lemes, D. M. F. Prado, Vanessa Paula da Silva, Lilian dos Santos Silva, Larissa Graziele Rauber Duarte, M. Egea","doi":"10.5327/fst.0000110","DOIUrl":"https://doi.org/10.5327/fst.0000110","url":null,"abstract":"Tropical fruits provide a high economic potential and their inclusion in the diet can provide health benefits. In this sense, this study aimed to evaluate the proximal composition, bioactive compounds, antioxidant activity, and stability of anthocyanins of acerola pulp in the absence and presence of light at temperatures of 7 and 21.7°C. The results for the proximal composition (g/100 g) were 93.49 moisture, 0.04 protein, 0.09 lipid, 0.60 ash, and 6.28 carbohydrates, totaling a 28.29 kcal/100 g caloric value. For total bioactive compounds, the results were 3.22 µg/g chlorophyll, 29.71 µg/g carotenoids, 3.74 g/100 g flavonoids, and 6.12 mg/100 g phenolic compounds. Acerola pulp showed high antioxidant activity by DPPH and ABTS methods with values of 6.17 μmol/g and 3.19 mM TEAC/g, respectively. Regarding the stability of anthocyanins, in acerola pulp stored away from light and at a temperature of 7°C, these pigments remained more stable than when subjected to light and a temperature of 21°C. Thus, it was possible to perceive that, in addition to the acerola being important for the food industry, storage under low temperatures and the absence of light can contribute to greater stability of anthocyanin pigments.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138951756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0