ETP International Journal of Food Engineering最新文献

Salt Reduction: Translation of Consumer Expectations into Wishful Taste Product Attribute 减盐:消费者期望转化为一厢情愿的口味产品属性

ETP International Journal of Food Engineering Pub Date : 2019-04-04 DOI: 10.18178/IJFE.5.1.43-49

Jasmina Ranilović, Davorka Gajari, Helena Tomić-Obrdalj, Tanja Cvetković, I. Barić

引用次数: 5

Prohibited Coloring Agent in Dominating Hazardous Street Food around Elementary School in Semarang-Indonesia 印尼三宝垄小学周边危险街头食品中禁用着色剂

ETP International Journal of Food Engineering Pub Date : 2019-03-01 DOI: 10.18178/ijfe.5.1.73-78

G. Anjani, N. Rustanti, H. S. Wijayanti, Trisna Suryaningrum, D. N. Afifah

{"title":"Prohibited Coloring Agent in Dominating Hazardous Street Food around Elementary School in Semarang-Indonesia","authors":"G. Anjani, N. Rustanti, H. S. Wijayanti, Trisna Suryaningrum, D. N. Afifah","doi":"10.18178/ijfe.5.1.73-78","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.73-78","url":null,"abstract":"Snack foods comprise ready-to-eat foods and beverages that are sold by traders. Street foods in Indonesia are often misused by adding hazardous substances those are prohibited or safe limits. The aim of this study was to understand the street food quality and safety in elementary schools in Semarang. This was an observational study conducted by a research technique of simple random sampling. The target of the study was snack foods sold around 32 elementary schools in the city of Semarang. The hazardous substances present in the food were qualitatively analyzed by an easy method using easy testing kits. There were four schools with no exposure to hazardous substances. In addition, rhodamine B is the most often substances added to snack foods primarily sauce, seasoning powder, and jam. The percentage of street foods containing preservatives (formalin and borax), coloring agents (rhodamine B and metanil yellow), and sweeteners (cyclamate and saccharin) is still high. Therefore, It is necessary to control the sales of street foods, especially those containing harmful food additives, to prevent food adulteration. \u0000Index Terms—street food, food adulteration, preservatives, coloring agents, sweetener","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121227308","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: 2

Impact of Processing Techniques and Packaging Materials on some Functional Properties of Soybean Flour 加工工艺和包装材料对大豆粉某些功能特性的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.2.41-45

B. Orhevba, Anehi A. Dauda, P. Obasa

{"title":"Impact of Processing Techniques and Packaging Materials on some Functional Properties of Soybean Flour","authors":"B. Orhevba, Anehi A. Dauda, P. Obasa","doi":"10.18178/ijfe.7.2.41-45","DOIUrl":"https://doi.org/10.18178/ijfe.7.2.41-45","url":null,"abstract":"This study investigated some functional properties of soya bean flour produced from steeping and gelatinization techniques and stored in different packaging materials. The freshly harvested soya bean seeds used for the study were cleaned and soaked for five different durations (6, 9, 12, 15, and 18 hours); cooked at five different cooking times (20, 25, 30, 35 and 40mins); packaged in five different materials (paper bag, low density polythene bag, composite bag, high density polythene bag and plastic) and stored for five different periods (20, 40, 60, 80 and 100 days). A Response Surface Methodology, Central Composite Experimental Design was used. The samples of flour were then subjected to functional analysis. All experiments were carried out in triplicates. Data obtained was analyzed using Design Expert 11.0 statistical software tool; the Analysis of Variance (ANOVA) was conducted and empirical models developed. Statistical analysis shows that the gelatinization duration, and packaging materials had significant effect (P≤0.05) on the oil absorption capacity of the flour sample at P-value of 0.044 for gelatinization duration, 0.012 for packaging material, and water absorption capacity of the flour samples was significant with effect to storage duration P= 0.001, packaging material of 0.015 p-value. Bulk density of the processed flour was not significantly affected by processing techniques, packaging materials and storage duration employed in this study. Numerical optimization conducted on the experimental factors shows best desirability constraint of 0.60 point at steeping and gelatinization duration of 13.03 minutes and 25minutes respectively.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"92 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124803954","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

Evaluation of Microbiological and Toxicological Quality (Heavy Metals) in Fresh Artisan Cheese Commercialized in Puebla City, Mexico 墨西哥普埃布拉市商业化的新鲜手工奶酪中微生物和毒理学质量(重金属)的评价

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.276-281

Alfredo C. Benítez-Rojas, R. Delgado-Macuil, G. Amador-Espejo, Eliana Eustaquio-Rosales, Y. Martinez-Martinez

{"title":"Evaluation of Microbiological and Toxicological Quality (Heavy Metals) in Fresh Artisan Cheese Commercialized in Puebla City, Mexico","authors":"Alfredo C. Benítez-Rojas, R. Delgado-Macuil, G. Amador-Espejo, Eliana Eustaquio-Rosales, Y. Martinez-Martinez","doi":"10.18178/ijfe.5.4.276-281","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.276-281","url":null,"abstract":"Artisanal fresh cheese made from unpasteurized milk and under uncontrolled production conditions represents an important focus for public health in developing countries. The present work was carried out with the purpose of evaluating the microbiological and toxicological quality (heavy metals) in fresh artisanal cheeses and marketed in the municipality of Puebla. The process was divided into two samplings covering the months of September, October and November of 2016, the second sampling was carried out in the months of February, March and June of 2017, processing a total of 89 samples from 10 markets located in the urban area of the municipality of Puebla. The microbial growth of mesophilic bacteria and total coliform bacteria was evaluated by the plate count technique, in accordance with the guidelines of Bacteriological Analytical Manual from the Food and Drug Administration. The results showed the following average counts for both samplings and all markets: for aerobic mesophyll bacteria 5.55 log CFU/g and for total coliforms of 3.80 log CFU/g. The quantification of heavy metals was carried out by the technique of atomic absorption spectrophotometry. The average results obtained were, for copper 1.81 mg/kg, chromium 0.06 mg/kg, lead 2.96 mg/kg, cadmium 0.13 mg/kg and for the element mercury was 0.03","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114577640","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: 5

Income and Food Security Status Among rural Women Indigenous Knowledge Based Crafters and Non-crafters: Evidence from Rural South Africa 农村妇女的收入和粮食安全状况土著知识手工艺者和非手工艺者:来自南非农村的证据

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.68-72

S. Nyeleka, Alice South Africa Extension, A. Taruvinga, L. Zhou, K. Mopipi

{"title":"Income and Food Security Status Among rural Women Indigenous Knowledge Based Crafters and Non-crafters: Evidence from Rural South Africa","authors":"S. Nyeleka, Alice South Africa Extension, A. Taruvinga, L. Zhou, K. Mopipi","doi":"10.18178/ijfe.5.1.68-72","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.68-72","url":null,"abstract":"Improving household income and achieving household food security for women in rural areas is a key item on the agenda of both international and national governments across the globe. This is against a background where most rural women face several gender based constraints in accessing basic livelihoods. Against this background the paper assessed the income and food security status among rural women IK based crafters and noncrafters. The study was conducted in Amathole district municipality of South Africa using a cross sectional survey targeting 82 crafters and 122 non-crafters conveniently selected based on their willingness to participate. Quantitative and qualitative research methods were employed to generate data relating to research objectives and questions. The results indicate that income from selling IK based crafts contributed 29 percent of the total household income. With reference to food security the two groups did not show any significant difference. The paper therefore concludes that IK based crafts may address rural household income for women but falls short of addressing their household food security.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117296943","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: 1

Behavior of Listeria monocytogenes during the Manufacture and After HPP of Dry-cured Sausages: Effect of Fat Content and Curing Salts 干腌香肠制作过程和高温灭菌后单核增生李斯特菌的行为:脂肪含量和腌制盐的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.9-14

B. Rubio, F. Perez, B. Martínez

引用次数: 0

The Study on the Foodborne Diseases of Harbin Consumers and the Influencing Factors of Foodborne Diseases 哈尔滨市消费者食源性疾病及食源性疾病影响因素调查

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.164-170

Kaixin Qu

引用次数: 0

Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach 工艺条件对柑桔饮料乳剂乳化指数的影响:RSM法

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.22-27

N. Konar, Ozlem Ozarda, Seçil Şenocak, Naike Neslihan Ünlütürk, S. Oba

引用次数: 3

Improvement of the Technology of Meat Products Manufacturing with the use of Phytopreparations 利用植物修复技术改进肉制品生产技术

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.2.46-55

Valentina Burak, O. Vitriak, M. Valko, O. Mamai, Kateryna Zubkova, O. Stoianova, O. Spryn, Svitlana Reshnova, Serhiy Holiaka, M. Shinkaruk

{"title":"Improvement of the Technology of Meat Products Manufacturing with the use of Phytopreparations","authors":"Valentina Burak, O. Vitriak, M. Valko, O. Mamai, Kateryna Zubkova, O. Stoianova, O. Spryn, Svitlana Reshnova, Serhiy Holiaka, M. Shinkaruk","doi":"10.18178/ijfe.7.2.46-55","DOIUrl":"https://doi.org/10.18178/ijfe.7.2.46-55","url":null,"abstract":"The article is devoted to the improvement of the technology of meat products manufacturing with the usage of phytopreparations. The phytopreparation “Health”, on the basis of herbal additives of Chamomile, Hypericum, Oregano, Thyme and Calendula (marigolds) as preservatives in the production of cooked sausages, is developed. The ingredient composition is substantiated and the recipe of sausages is optimized with the usage of the developed phytopreparation. It is found that its use can increase the shelf life of sausages by 35%, increase the pH level and the proportion of bound moisture. Finished sausage products have acceptable organoleptic properties, higher nutritional value and meet safety requirements. The economic efficiency of production is determined, which increases the net profit by 14.3% and the level of profitability by 30.9%. The social effect of the use of such sausage products, which is to protect human health by the biological risk reduction associated with exposure to toxic microorganisms, is also found.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125878418","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

Optimization of Monounsaturated Fatty Acids and Oil from Walnut Seed: Kinetics and Thermodynamics 核桃籽中单不饱和脂肪酸和油脂的优化:动力学和热力学

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.242-249

N. Uchegbu, C. Ude, E. Uzodinma

引用次数: 0