ETP International Journal of Food Engineering最新文献_第5页

Product Development of Rice Energy Gel and Effect on Blood Glucose and Lactate Concentration in General Sport Subject 大米能量凝胶的产品开发及其对普通运动受试者血糖和乳酸浓度的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.234-241

Nut Tharnpichet, W. Jirarattanarangsri, S. Osiriphun, Prasit Peepathum, W. Mitranun

{"title":"Product Development of Rice Energy Gel and Effect on Blood Glucose and Lactate Concentration in General Sport Subject","authors":"Nut Tharnpichet, W. Jirarattanarangsri, S. Osiriphun, Prasit Peepathum, W. Mitranun","doi":"10.18178/ijfe.5.4.234-241","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.234-241","url":null,"abstract":"Endurance sport training using long exercise time caused athlete to use blood glucose and glycogen resulting in fatigue in hour after session. Although athletes were encouraged to take electrolyte drinks (liquid form) before and during exercise session, these products generally require high volume to be effective. Athlete may carried more weight with them when exercising. The aim of this study was to develop rice energy gel from Thai Hommali Rice containing maximum oligosaccharides, vitamin B, and vitamin C for this purpose. Rice flour (Khao Dawk Mali 105 variety) was prepared and digested using α-amylase according to central composite design, varying in concentration of α-amylase (30, 50, 80AAU/ml), temperature (35, 45, 55 ̊C), and time (60,100,140 min). Optimized formula was used to produce energy rice gel and tested on 10 volunteer participants with the L.I.S.T protocol. Participants consumed rice energy gel (REG) or placebo (PLA). Results showed that the maximum mean blood glucose level of the REG ingestion group significantly (P<0.05) increased during training (127 mmol/L). Furthermore significantly different (P<0.05) compared to those of the PLA group (96.8 mmol/L) and maintained throughout the 75 min throughout the L.I.S.T training (111126 mmol/L). Similar trend was found with blood lactate concentration at the beginning of training session but the effect was not retained after 30 min. However PLA group has significantly different (P<0.05) between after the last block when compare with the resting. Therefore, consumption of energy rice gel could be an alternative option for athletes who want to exercise longer without","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":"115820226","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

Changes of Hop-Derived Aroma Compounds in India Pale Ale during Brewing and Storage 印度淡啤酒酿造和贮藏过程中酒花衍生香气化合物的变化

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.50-57

Xueqiang Guan, Cong-ning Nie, Yan-wei Guo, Jie Zhang

引用次数: 3

A Brief Overview of Beverage Emulsions for Fortification 用于强化的饮料乳剂概述

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.3.175-182

Asieh Habibi, Sebahattin Serhat Turgut, E. Karacabey, E. Küçüköner

引用次数: 2

PLS Modeling the Starch Contents of Corn Data Measured Through Different NIR Spectrometers PLS对不同近红外光谱仪测得的玉米淀粉含量数据进行建模

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.132-135

T. Mehmood

引用次数: 1

Cheese Analogue-Making Process Using Microbial Transglutaminase: Effects on Texture and Syneresis 利用微生物谷氨酰胺转胺酶制作奶酪类似物的过程:对质地和协同作用的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.104-110

A. Cadavid, Girona Spain Bdf Natural Ingredients, L. Bohigas, M. Toldrà, D. Parés, C. Carretero, E. Saguer

引用次数: 2

Anti-fungal Activity of Schinifoline Against Candida albicans in Vitro 辛尼弗林体外抗白色念珠菌活性的研究

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.4.214-217

S. Shu, Mengli Zhang, Fenglun Zhang, Weiming Zhang

{"title":"Anti-fungal Activity of Schinifoline Against Candida albicans in Vitro","authors":"S. Shu, Mengli Zhang, Fenglun Zhang, Weiming Zhang","doi":"10.18178/ijfe.5.4.214-217","DOIUrl":"https://doi.org/10.18178/ijfe.5.4.214-217","url":null,"abstract":"Fungal infections are a major clinical cause of morbidity and mortality. Candida albicans, in particular, is an opportunistic pathogenic yeast that is commonly found in health people. Out of the misuse of broad-spectrum antibiotics and immunosuppressants, antifungal resistance is continually increasing and has become the biggest obstacle in clinical treatment of fungal infections. China is the biggest producer of Zanthoxylum Bungeanum and Zanthoxylum schinifolium that are widely used as traditional seasoning and traditional Chinese medicine. Schinifoline is the first 4-quinolinoid alkaloid found in Zanthoxylum. In this study, we purified schinifoline from Zanthoxylum schinifolium and tested its anti-fungal activity. Z. schinifolium was extracted for the total alkaloid, then separated and identificatied by H and CNMR spectra, EIMS and infrared spectra were determined. Column chromatography and thin layer chromatography were performed, 0.04g of schinifoline was identified. Our results showed that 100 and 200 mg L of schinifoline could significantly inhibit the growth and biofilm formation of C. albicans. Moreover, we observed that at 100 and 200 mg L, schinifoline effectively suppressed the transition of C. albicans from yeast to hyphae. The data were shown that schinifoline significantly inhibited the toxicity of Candida albicans. Our study uncovered valuable insights into the discovery of natural drugs that inhibit Candida albicans in","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"37 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":"131794305","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

Fermented Drink of Whey Enriched with Different Portions of Tarwi (Lupinus Mutabilis) 不同比例塔维(Lupinus Mutabilis)富集乳清发酵饮料

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.7.1.1-6

W. Quispe, Carol Ocañ, Ciro Rodriguez, D. Esenarro, Jennifer Arteaga

{"title":"Fermented Drink of Whey Enriched with Different Portions of Tarwi (Lupinus Mutabilis)","authors":"W. Quispe, Carol Ocañ, Ciro Rodriguez, D. Esenarro, Jennifer Arteaga","doi":"10.18178/ijfe.7.1.1-6","DOIUrl":"https://doi.org/10.18178/ijfe.7.1.1-6","url":null,"abstract":"The objective of the present investigation is to obtain an optimal formulation for the elaboration of a fermented beverage from whey enriched with tarwi. The research was carried out in the laboratories of biochemistry, processes, and microbiology of the Professional School of Agroindustrial Engineering of the National University Federico Villarreal (UNFV). The Taguchi methodology was used in the formulation and optimization process, which allowed us to work with three control factors: fresh milk (LF), whey (LC) and tarwi flour (HT), with two levels of work and four runs Experimental The formulations to which sensory acceptability analysis (AS) determined by taste, color and smell were obtained. The F4 formulation (50% LC, 40% LF, and 5% HT) obtained the highest score with an AS (4.49) equivalent to \"Moderately liked,\" Signal to Noise ratio (13,045). The factor with the most significant influence in the elaboration of the fermented whey drink enriched with tarwi depending on the sensory acceptability determined by the S / R was fresh milk (1.78). The addition of tarwi flour does affect the sensory acceptability of the product according to the S / R and the response surface method, and they determine that the higher the amount of tarwi flour shows lower acceptability of the product.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"23 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":"124462148","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

The Association of Balanced Nutrition Practices with Stunting Among Adolescent Girls in School 均衡营养实践与在校少女发育迟缓的关系

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.141-145

S. Patimah, Amrah Husma, S. Sundari

{"title":"The Association of Balanced Nutrition Practices with Stunting Among Adolescent Girls in School","authors":"S. Patimah, Amrah Husma, S. Sundari","doi":"10.18178/ijfe.5.2.141-145","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.141-145","url":null,"abstract":"Long-term inadequate intake of balanced nutrition can cause stunting. In West Sulawesi, the prevalence of stunting among girls is substantially high (38.1%) and very limited study in exploring the association between balanced nutrition practice with stunting among girls. This study aims to investigate the association of balanced nutrition practices with stunting among school girls. The cross-sectional study design was conducted in 4 senior high schools in Mamuju District. All girls from 4 schools (455 students) have participated in this study. Balanced diet practice data were collected by using questionnaire, while body height measured by microtoice (d = 0.1 cm). Data were analyzed was using the chi-square test. There were 34.1% adolescent girls classified as stunting, and have poor balanced diet practice was 21.5%. Adolescent girls who have poor balanced nutrition practices are even more stunted (44.9%) than those who have good practices (31.1%). Some foods as sources of protein, calcium, zinc, and iron such as milk (49.7%), beef (92.3%), chicken (60%), cheese (79.4%), nut (58.7%), and fruit (47.3%) were never and seldom consumed by some girls. Most of them do sport only one to two days a week (58.5%), while 89.1% of girls’ student never and seldom monitoring body weight every month. There was an association between poor balanced diet practice with stunting in adolescent girls (p = 0.012). Poorly balanced diet practice influence of stunting in adolescent girls. The intervention by educating adolescent girls in school-related balance nutrition practice is urgently needed.","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":"129648445","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

The Use of Artificial Neural Networks (ANN) in Food Process Engineering 人工神经网络在食品加工工程中的应用

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.1.15-21

R. Guiné, Ci Dets

{"title":"The Use of Artificial Neural Networks (ANN) in Food Process Engineering","authors":"R. Guiné, Ci Dets","doi":"10.18178/ijfe.5.1.15-21","DOIUrl":"https://doi.org/10.18178/ijfe.5.1.15-21","url":null,"abstract":"Artificial neural networks (ANN) aim to solve problems of artificial intelligence, by building a system with links that simulate the human brain. This approach includes the learning process by trial and error. The ANN is a system of neurons connected by synaptic connections and divided into incoming neurons, which receive stimulus from the external environment, internal or hidden neurons and output neurons, that communicate with the outside of the system. The ANNs present many advantages, such as good adaptability characteristics, possibility of generalization and high noise tolerance, among others. Neural networks have been successfully used in various areas, for example, business, finance, medicine, and industry, mainly in problems of classification, prediction, pattern recognition and control. In the food industry, food processing, food engineering, food properties or quality control, statistical tools are frequently present, and ANNs can process more efficiently data comprising multiple input and output variables. The objective of this review was to highlight the application of ANN to food processing, and evaluate its range of use and adaptability to different food systems. For that a systematic review was undertaken from the scientific literature and the selection of the information was based on inclusion criteria defined. The results indicated that ANN is widely used for modelling and prediction in food systems, showing good accuracy and applicability to a wide range of situations and processes in food engineering.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"115 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":"123460640","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: 29

Effects of Replacement of Sucrose by Maltitol on the Physicochemical and Sensorial Properties of Rose Apple Jam 麦芽糖醇替代蔗糖对玫瑰苹果果酱理化及感官特性的影响

ETP International Journal of Food Engineering Pub Date : 1900-01-01 DOI: 10.18178/ijfe.5.2.136-140

Natthaporn Chatchavanthatri, T. Junyusen, W. Arjharn, Pornpimol Moolkaew, Siriporn Sornsomboonsuk

{"title":"Effects of Replacement of Sucrose by Maltitol on the Physicochemical and Sensorial Properties of Rose Apple Jam","authors":"Natthaporn Chatchavanthatri, T. Junyusen, W. Arjharn, Pornpimol Moolkaew, Siriporn Sornsomboonsuk","doi":"10.18178/ijfe.5.2.136-140","DOIUrl":"https://doi.org/10.18178/ijfe.5.2.136-140","url":null,"abstract":"This study investigates the effects of replacement of sucrose by maltitol on the quality properties of rose apple jams. Three jam formulations were developed, the traditional jam formulation containing sucrose (T1, control), jam formulation prepared by partially (50%, T2) and fully (100%, T3) replacing sucrose with maltitol. The nutritional composition, antioxidant, color, texture, and sensory characteristics were determined. The finding revealed that total sugars and energy value of the T3 jam were significantly reduced compared with those of the T1 jam (P<0.05). The energy value of T3 jam was decreased by 35% in relative to T1 jam. The water activity (aw) and total soluble solids (TSS) content of jams were in the range of 0.76-0.81, and 67-70°Brix, respectively. Partially (T2) and fully (T3) replacing sucrose with maltitol in jams significantly increased the aw (P<0.05). The use of maltitol significantly increased the lightness (L*) value and reduced the redness (a*) of the jams (P<0.05), but minimally altered jam’s yellowness (b*). The antioxidant, texture, and sensorial properties showed slightly variations between the prepared jams. Overall, the experimental findings verify the prospects of maltitol as a sweetener in the jam product.","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"22 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":"128096242","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