International Journal of Food and Allied Sciences最新文献_第3页

Physicochemical and functional parameters of Cochlospermum vitifolium (bototo) gum exudate 黄草胶渗出液的理化及功能参数

International Journal of Food and Allied Sciences Pub Date : 2016-12-12 DOI: 10.21620/IJFAAS.2016242-48

Maritza Martínez, A. Vera, J. Parra, Olga Beltrán, Ángel Morillo

引用次数: 2

Antibacterial activity of Achillea tenuifolia Lam. extract against standard bacteria and isolated strains 细叶菊的抗菌活性研究。对标准细菌和分离菌株的提取

International Journal of Food and Allied Sciences Pub Date : 2016-12-12 DOI: 10.21620/IJFAAS.2016249-51

Sahar Omidpanah, A. Hadjiakhondí, A. Manayi

{"title":"Antibacterial activity of Achillea tenuifolia Lam. extract against standard bacteria and isolated strains","authors":"Sahar Omidpanah, A. Hadjiakhondí, A. Manayi","doi":"10.21620/IJFAAS.2016249-51","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016249-51","url":null,"abstract":"Researchers have been trying to develop new broad-spectrum antibiotics against the infectious diseases caused by bacteria, fungi, viruses, and parasites for many decades. Prolonged usage of the antibiotics has led to the emergence of drug resistance among bacteria; therefore, there is a tremendous need for novel antimicrobial agents from different sources such as plants which are used in traditional medicine. The aim of this study was to evaluate antibacterial effect of Achillea tenuifolia . The plant material was extracted by maceration method using methanol three times at room temperature. The extract was concentrated after removing the solvent by rotary evaporator and then lyophilized using freeze dryer. Inhibitory effect of the extract was examined against four standard bacteria strains and two isolated strains from diseased hen using disk diffusion method and microdilution method to evaluate their inhibition zone diameter (IZD) and minimum inhibitory concentration (MIC), respectively. The results showed that the extract of the plant was active against standard strains including Escherichia coli , Pseudomonas aeruginosa , Staphylococcus aureus and Enterococcus faecalis with IZDs of 10.3±0.5, 14±0.0, 12±0.0 and 11.6±0.5, respectively. However, growths of isolated strains were not inhibited in the presence of the extract. Although, the growths of isolated strains were not inhibited by the plant extract, the standard strains were moderately susceptible to the extract; among those P. aeroginosa was more sensible than other tested strains","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":"89243773","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

Effect of storage temperature on the physiochemical properties of UHT milk 储存温度对超高温灭菌乳理化性质的影响

International Journal of Food and Allied Sciences Pub Date : 2016-12-12 DOI: 10.21620/IJFAAS.2016252-57

F. Siddique, S. Riffat, M. Arshad, U. Farooq, Khansa Iftikhar, Sadia Kharal

引用次数: 4

Impact of different casein to fat ratios on the physicochemical composition, functionality and sensory quality of mozzarella cheese 不同酪蛋白脂肪比对马苏里拉奶酪理化成分、功能和感官品质的影响

International Journal of Food and Allied Sciences Pub Date : 2016-12-12 DOI: 10.21620/ijfaas.2016258-63

A. Sameen, M. Sattar, N. Huma

{"title":"Impact of different casein to fat ratios on the physicochemical composition, functionality and sensory quality of mozzarella cheese","authors":"A. Sameen, M. Sattar, N. Huma","doi":"10.21620/ijfaas.2016258-63","DOIUrl":"https://doi.org/10.21620/ijfaas.2016258-63","url":null,"abstract":"Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio (C/F) is prime factor that dictate the functionality and sensory properties of Mozzarella cheese. Large restaurants do not purchase cheese from local manufacturer due to their non standardized manufacturing parameter which imparts variability in product quality. The study was aimed to standardize the mozzarella cheese manufacturing conditions with special reference to C/F and investigate its impact on the mozzarella cheese quality. Results showed significant ( p <0.01) increase in cheese protein and stretchability with increase in C/F of cheese milk. However, moisture, fat and meltability are inversely related with C/F. High C/F results in fat reduction in cheese which adversely affect the mozzarella cheese sensory attributes. Casein to fat ratio (C/F) 0.8 was found to produce mozzarella cheese with good stretchability (35.61cm), optimum melt time (118.33 sec.) and excellent sensory properties.","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":"86539047","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: 3

Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss) 乳清菌素对虹鳟鱼鱼片保鲜期的影响

International Journal of Food and Allied Sciences Pub Date : 2016-08-06 DOI: 10.21620/IJFAAS.201611-7

Shabnam Behnama, M. Anvari, M. Rezaeia, S. Soltanian

引用次数: 4

Serum analyte levels in children: relationship with malnutrition 儿童血清分析物水平:与营养不良的关系

International Journal of Food and Allied Sciences Pub Date : 2016-08-06 DOI: 10.21620/IJFAAS.2016130-35

N. Samad, Sadia Jabeen, Amna Liaqat, Iqra Zulfiqar, Rahat Bano

{"title":"Serum analyte levels in children: relationship with malnutrition","authors":"N. Samad, Sadia Jabeen, Amna Liaqat, Iqra Zulfiqar, Rahat Bano","doi":"10.21620/IJFAAS.2016130-35","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016130-35","url":null,"abstract":"Malnutrition is the cellular imbalancing among the supply of energy and nutrients which are essential for maintenance, growth and particular functions. It becomes a major cause of mortality of children less than five years of age. The aim of present study to evaluate the serum analytes such as electrolyte (sodium (Na+), potassium (K+) and calcium (Ca+)), creatinine and blood components in malnourished than healthy children. We had collected the data of 300 malnourished children (100 marasmus, 100 kwashiorkorand, 100 healthy children) with age 6-36 months from Children complex Hospital Multan, Pakistan. Data was analyzed by Paired sample t-test by SPSS software. Then socio-demographic data of their mothers was also collected. The result showed that level of Na+ and creatinine was high whereas, the levels of K+ and Ca+ were lower in both Marasmus and Kwashiorkor than control subjects. The levels of leukocytes, platelets and hemoglobin (Hb) were decreased in both diseases. Erythrocytes (RBCs) level was decreased in Marasmus while increased in Kwashiorkor. It is concluded that inadequate feeding practices, birth order, poverty, illiterate mothers, low nutritional quality of meals responsible for malnutrition. Feasible strategies are needed to address the dietary inadequacies and chronic malnutrition of rural infants.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87591433","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

Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch 甘薯和芋头淀粉稳定酸奶的质量评价

International Journal of Food and Allied Sciences Pub Date : 2016-08-06 DOI: 10.21620/IJFAAS.2016123-29

A. Sameen, M. I. Khan, M. Sattar, A. Javid, Aimen Ayub

{"title":"Quality evaluation of yoghurt stabilized with sweet potato (Ipomoea batatas) and taro (Colocassia esculenta) starch","authors":"A. Sameen, M. I. Khan, M. Sattar, A. Javid, Aimen Ayub","doi":"10.21620/IJFAAS.2016123-29","DOIUrl":"https://doi.org/10.21620/IJFAAS.2016123-29","url":null,"abstract":"Stabilizers are important component in manufactured products such as yoghurt. The addition of stabilizers improves body, texture, appearance, mouth feel and prevents technical defects such as synersis in yoghurts. In this study starch was extracted from plant sources (sweet potato, taro) with and without use of chemicals. Yoghurt was enriched with different levels of extracted starch. Yoghurt samples were analyzed for physicochemical and functional attributes such as pH, acidity, synersis, water holding capacity, viscosity, total solids and sensory profile. Use of chemically extracted starches at the level of 0.3-0.4% (Sweet potato) and 0.2-0.3% (Taro) in yoghurt manufacturing showed better results in terms of lowering synersis, increasing water holding capacity, viscosity and overall acceptability as compared to the yoghurt containing stabilizer i.e. gelatin 0.5% w/w. Use of starches did not significantly affect the sensory attributes. Yoghurt that contains sweet potato and taro starch at 0.5% gave excellent results for water holding capacity, viscosity and for all sensory attributes as compared to gelatin","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75895451","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: 11

Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread 利用本土分离的单株发酵剂生产酵母面包

International Journal of Food and Allied Sciences Pub Date : 2016-08-06 DOI: 10.21620/IJFAAS.201618-14

M. Saeed, I. Yasmin, W. A. Khan, I. Pasha, M. Sharif, M. Shabbir

引用次数: 1

Impact of season on the Quality Guava concentrate 季节对番石榴浓缩液品质的影响

International Journal of Food and Allied Sciences Pub Date : 2016-08-06 DOI: 10.21620/IJFAAS.2016115-22

Naveed Akhbar, U. Farooq, Kashif Akram, H. Rehman, Muhammad Ijaz, Afshan Shafi

引用次数: 1

Determination and Extraction of Acetamiprid Residues in Fruits and Vegetables 果蔬中啶虫脒残留量的测定与提取

International Journal of Food and Allied Sciences Pub Date : 2015-12-25 DOI: 10.21620/IJFAAS.2015263-66

A. Nawaz, A. Niaz, M. Ilyas, S. Shah, M. Asi, Z. Ahmad

{"title":"Determination and Extraction of Acetamiprid Residues in Fruits and Vegetables","authors":"A. Nawaz, A. Niaz, M. Ilyas, S. Shah, M. Asi, Z. Ahmad","doi":"10.21620/IJFAAS.2015263-66","DOIUrl":"https://doi.org/10.21620/IJFAAS.2015263-66","url":null,"abstract":"Vegetables (chilies, tomato, cauliflower and cucumber) and fruits (mango and apple) samples were spiked with known quantity (0.50 mg kg-1) of acetamiprid reference standard for testing the retrieval percentage of acetamiprid residue in those vegetables and fruits. The efficiency of different extracting (ethyl acetate and dichloromethane + acetone 8:2) and eluting (ethyl acetate and dichloromethane + acetone 8:2) solvents and adsorbents (activated charcoal and florisil) for clean up purpose was calculated using HPLC. Amongst the extracting solvents ethyl-acetate was observed an effective extracting solvent alone which produced maximum 90-96% recovery for acetamiprid residues while among the eluting solvents a combination of dichloromethane and acetone ( ratio 8:2) produced superior recoveries i.e. 87-95%. Similarly, between the adsorbents used for clean up purpose activated charcoal and florisil in tandem (first from charcoal and then through florisil) yielded recoveries 82-90 % whereas adsorbents used alone in form of activated florisil and charcoal recovered only 70 to 78 % and 71 to 73% acetamiprid residues, respectively in all vegetables and fruits.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2015-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87325649","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