International Journal of Food and Allied Sciences最新文献

{"title":"Salt effects on the dilute solution properties of bototo gum (Cochlospermum vitifolium)","authors":"Maritza Martínez, J. Parra, A. Vera","doi":"10.21620/IJFAAS.2017249-55","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017249-55","url":null,"abstract":"Salt effects on the dilute solution properties of bototo gum ( Cochlospermum vitifolium ) were investigated. There were measured the intrinsic viscosities of the polymer under study in water, in NaCl (at different concentrations) and in NaCl, CaCl 2 and AlCl 3 , at the same ionic strength (I = 1), using an Ubbelohde viscometer at 25°C. The Huggins intersection model (R 2 ) is more appropriate to determine the intrinsic viscosity than the Kraemer's equation. This parameter tends to reduce with the increase in the salt concentration and the cation charge. The molecules of C. vitifolium gum exudate in water (solvent Φ) tend to adopt a “random coil” conformation, of great volume and radius, which exist in two regimes: diluted and semi-diluted; in the presence of salts, the coils exist only in a diluted regime where they are separate each other. The macromolecules in water have probably an extended ellipsoid shape but in presence of salts, they change to another more compact, probably spherical, with radii and smaller volumes. The knowledge of the behavior of C. vitifolium gum molecules in dilute solutions is an important criterion for its rational use in various industries","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78425108","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}

{"title":"Magnetite (Fe3O4) - Synthesis, Functionalization and its Application","authors":"A. Hameed, Hafiza Mehvish Mushtaq, M. Hussain","doi":"10.21620/IJFAAS.2017264-75","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017264-75","url":null,"abstract":"Nanoparticles are smaller than 100nm. Size of particle depends upon the method that is used for synthesis of nanoparticles. Magnetic nanoparticles consist of iron, cobalt and nickel and their chemical compounds. Their safety or toxicity is major concern for use in food. Magnetite, hematite and meghemite are types of magnetic nanoparticles. Magnetite (Fe3O4) common among the magnetic iron oxide nanoparticle that is used in food industry. Magnetite is getting popular due to its super paramagnetic properties and lack of toxicity to humans. Different methods are used to synthesize magnetic nanoparticles. Upon contact with air these particles loses magnetism and mono-dispersibility. To overcome this problem these nanoparticles are coated with natural or synthetic polymers, metals, organic and inorganic substances to create stable and hydrophilic nanostructures. Due to easy separation with magnet these magnetic nanoparticles are used as an affinity probe to remove bacteria from different food samples and have food related applications e.g, protein purification, enzyme immobilization and food analysis. These magnetic nanoparticles also used for removal of heavy metals and used in medical field.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75258565","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}

{"title":"Screening of marigold (Tagetes erecta L.) cultivars for drought stress based on vegetative and physiological characteristics","authors":"A. Younis, A. Riaz, M. Qasim, Farakh Mansoor, F. Zulfiqar, U. Tariq, M. Ahsan, M. Naseem, Zahid Mukthar Bhatti","doi":"10.21620/IJFAAS.2017256-63","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017256-63","url":null,"abstract":"Drought tolerance is an important genotypic character to be exploited for the plant cultivar selection under water deficit conditions. In the recent study, we examined the response of two marigold cultivars (Inca and Bonanza) under different regimes of drought stress. The aim was to determine the best performing cultivar under water/drought stress. Three irrigation treatments include; 4 days (T 1 ), 6 days (T 2 ) and 8 days (T 3 ) in comparison to control 1 day (T 0 ) interval were imposed. Response characters under study were morphological, physiological and anatomical. Complete Randomized Design (CRD) with four replications in two factorial arrangements was followed for experiment layout. The results revealed that increasing water stress adversely affect plant height, in both cultivars. Both cultivars showed a decreasing trend to the number of flowers under water stress. Total chlorophyll contents including a, b were also showed reduction under prolonged drought treatment in both cultivars from (2.7 mg g -1 FW) to (1 mg g -1 FW). Overall, the performance of cultivar (cv.) Inca was satisfactory under water stress regimes. These results are helpful for selecting drought tolerant marigold cultivars in water scarce areas.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76743703","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}

{"title":"Safety Evaluation of Oil Samples Collected from Different Food Points of Multan City of Pakistan","authors":"S. Akhtar, Mamoona Tanveer, Amir Ismail, T. Ismail, M. Hussain","doi":"10.21620/IJFAAS.2017243-48","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017243-48","url":null,"abstract":"Cooking oil has become a part and parcel of modern food system and therefore its safety is of prime significance for health agencies around the globe to ensure good health among the community. Current study was designed to investigate the physicochemical properties including free fatty acids, peroxide value and conjugated dienes; minerals (nickel & cobalt) and heavy metals (lead and cadmium) in oil samples collected from different areas of Multan city of Pakistan. The findings of this study revealed that free fatty acid percentages, conjugated dienes, cobalt and nickel concentrations were in normal ranges while the peroxide values, lead and cadmium concentrations were recorded above the norms. Strict regulatory measures need to be adopted to ensure good quality oil supply and to protect the people from health implications of physicochemical and metallic hazards prevailing in fried oils and fried foods.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88319784","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}

{"title":"FDA Food Code recommendations: how do popular US baking shows measure up?","authors":"Valerie Cadorett, Sarah A. MacLean, C. Basch, Stefanie D Grimando","doi":"10.21620/IJFAAS.2017276-79","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017276-79","url":null,"abstract":"The purpose of this study was to determine if popular US baking shows follow the FDA Food Code recommendations and critical food safety principles. This cross-sectional study examined a convenience sample of 75 episodes from three popular baking shows. The three shows were about competitively baking cupcakes, competitively baking cakes, and baking in a popular local bakery. Twenty-five episodes from each show were viewed. Coding involved tallying how many times 17 FDA Food Code recommendations were or were not followed. On each show, bare hands frequently came in contact with ready-to-eat food. On a per-hour basis, this occurred 80, 155, and 176 times on shows 1-3, respectively. Hands were washed before cooking three times on the three shows and never for the recommended 20 seconds. On each show, many people touched food while wearing jewelry other than a plain wedding band, for an average of at least 7 people per hour on each show. Shows 1-3 had high rates of long-haired bakers not wearing hair restraints (11.14, 6.57, and 14.06 per hour, respectively). Shows 1 and 2 had high rates of running among the bakers (22.29 and 10.57 instances per hour, respectively). These popular baking shows do not demonstrate proper food safety techniques put forth by the FDA and do not contribute the reduction of foodborne illnesses through proper food handling.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77441747","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}

{"title":"The influence of the climatology of the semi-arid from Alagoas-Brazil on the raw milk microbiota","authors":"T. G. Nascimento, Eurídice Farias Falcão, Maria Cristina Delgado da Silva, J.N.O. Silvino, P. B. Escodro, W. L. F. C. Filho, Zenaldo Porfirio da Silva, S. Khan, Muhammad Abbas","doi":"10.21620/IJFAAS.2017127-35","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017127-35","url":null,"abstract":"This study aimed to evaluate the influence of the climatology of the semi-arid from Alagoas-Brazil on the raw milk microbiota in semi-arid area of the 07 micro-regions of the State of Alagoas of Alagoas, Brazil. The climatic data were extracted from National Institute of Meteorology from the Brazilian government. The raw milk was collected after the dairy cow milking process in 12 small rural associations of the semi-arid from the State of Alagoas, during the 4 seasons and the raw milk was carried out procedures of sampling, transportation and microbiological analysis. A total of 58 samples were counted coliforms at 45°C, Escherichia coli and coagulase-positive Staphylococcus . Only 02 rural associations presented low levels of microbiological contamination, which were located in areas of climatic conditions and parameters of thermal comfort index and vegetation index favorable, but 10 rural associations presented high counting of coliforms at 45°C, Escherichia coli . The climatologic parameters (maximum temperature, atmospheric pressure), bovine comfort thermal index and vegetation index have showed to influence the growth of the coliforms at 45°C and Escherichia coli with high incidence during the summer weather. The precipitation parameter, bovine thermal comfort and vegetation index have displayed to influence coagulase-positive Staphylococcus counting especially during the period between the summer end and the autumn beginning seasons. New Actions, and Rural Education and Health Programs should be implemented as politics of Food Safety. New strategies and programs for dissemination more effective on the risks of transmission of pathogens and Foodborne Diseases are necessary as the part of emergence politics of the health and education areas. Regulatory Actions should be encouraged within the processes that improve the quality control of raw milk as well its bioproducts, with professional assistance relevant in agriculture area.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78600578","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}

{"title":"ADSORPTION OF FOOD COLORING ALLURA RED DYE (E129) FROM AQUEOUS SOLUTIONS USING ACTIVATED CARBON","authors":"S. Alkahtani, Samer S. Abu-Alrub, A. Mahmoud","doi":"10.21620/IJFAAS.2017110-26","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017110-26","url":null,"abstract":"The adsorption behavior of Allura red (E129) from aqueous solutions onto activated carbon was successfully investigated. All factors affecting the adsorption process were carefully studied and the conditions were optimized. Adsorption of E129 onto activated carbon was found to increase by decreasing the mass of activated carbon, pH and ionic strength of the solution and by increasing temperature. The adsorption capacity of the activated carbon for Allura red was relatively high. Under the optimum conditions, the maximum adsorption capacity for E129 dye was 72.85 mg/g. Three adsorption models; Langmuir, Freundlich and Temkin model were investigated regarding the adsorption of E129. The models’ parameters K L , qm, R2, (n) were determined and found to be 0.0222, 72.85 mg/g, 0.9057-0.9984, and 0.992, respectively. Also, pseudo first and second-order kinetic models were tested to determine the best-fit model to the adsorption of E129 dye onto activated carbon. The results showed that the adsorption of E129 onto activated carbon obeyed both the Freundlich isotherm and pseudo second-order kinetic models. Moreover, thermodynamic studies indicated that the adsorption of E129 dye onto the activated carbon was spontaneous.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90489852","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}

{"title":"Changes in biotin levels during production of natto, Japanese fermented soybean","authors":"M. Muratsugu, Kaori Washino, Yoshiko Onchi, Akane Yamaguchi, Ayano Kumaki, Iori Shimooka, M. Nakanishi","doi":"10.21620/IJFAAS.201711-9","DOIUrl":"https://doi.org/10.21620/IJFAAS.201711-9","url":null,"abstract":"The change of biotin level during production of natto (Japanese fermented soybean) was investigated in this study.  The total biotin level was measured by an agar plate bioassay using Lactobacillus plantarum ATCC 8014. The total biotin level decreased during water soaking, but increased after the fermentation of soybeans using Bacillus subtilis var. natto ( B. natto ) and reached a maximum level. The increase of total biotin was not affected by Asp, Arg, and Ile which promoted the growth of L. plantarum in high concentrations. The peak level of biotin in the fermented soybeans was significantly higher than that of dry soybeans. The fermented soybeans at the biotin peak level were adequate for food. In addition, we detected 9 and 4 biotinylated polypeptides in the soybeans and B. natto used in this study, respectively. We speculated that the increase of biotin level may depend on the increase of the 4 biotinylated polypeptides and free biotin in B. natto .","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84964997","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}

{"title":"Literature Review of Saccharomyces boulardii in the Treatment of Refractory Recurrent Clostridium difficile Infection","authors":"Rachel Warila, R. Hoover","doi":"10.21620/IJFAAS.2017120-26","DOIUrl":"https://doi.org/10.21620/IJFAAS.2017120-26","url":null,"abstract":"Objective: To evaluate the efficacy of S. boulardii for the treatment of recurrent C. difficile infections. Methods: Eligible articles included S. boulardii in patients with recurrent C. difficile infection. The primary endpoint examined was clinical resolution of infection with no further recurrences during follow-up. Results: Six studies met inclusion criteria. A case report showed resolution of recurrences in one patient, and an experimental trial showed a trend towards decreased recurrences in patients receiving S. boulardii (85% no further recurrences). Two randomized controlled trials found a significant decrease in recurrences for S. boulardii versus placebo (34.6% vs 64.7%, P=0.04; 16.7% vs 50%, P=0.05). One meta-analysis determined significant efficacy for S. boulardii in reducing relapses (RR 0.59, 95% CI 0.35-0.98), while another concluded there was insufficient evidence to recommend probiotics for C. difficile infection. Conclusions: S. boulardii may be considered for patients with recurrent C. difficile infection, refractory to antibiotic regimens alone.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86437701","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}

{"title":"Effect of Calcium Chloride Treatments on Quality Characteristics of Blackberry Fruit During Storage","authors":"T. Turmanidze, L. Gulua, M. Jgenti, L. Wicker","doi":"10.21620/IJFAAS.2016236-41","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016236-41","url":null,"abstract":"Post-harvested blackberry fruits were immediately treated with 1% and 2% calcium chloride by immersion at 20 ± 1 o C for 2.5 min and kept for 8 days at 0 ± 0,5 o C and Relative Humidity (RH) 90 ± 5%.  The application of calcium did not significantly effect on total titratable acidity, pH and   total soluble solids. The blackberry fruits treated with 1% and 2% Calcium chloride increased their ascorbic acid content by 15.7 and 37.5% respectively. Content of cyanidin-3-O-monoglucoside decreased by 6.33, 32.06 and 11.35 mg per 100 g of fruit in case of storage of untreated, treated with 1 and 2%   calcium chloride respectively. Content of pelargonidin 3 – O - monoglucoside increased respectively by 2.29, 26.87 and 8.45 mg per 100 g fruits. Change of content of cyanidin 3 – O - (6 - p – coumaroyl - glucoside) was not statistically significant.  Reduction in polyphenols content of control sample by 13.6% reflected in reduction of antioxidant potential by 25%. In the samples treated with 1 and 2%   calcium chloride reduction of polyphenols content by 12.4 and 7.5 % caused reduction of antioxidant potential by 15.6 and 8.7% respectively.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82650699","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}