South Asian Journal of Food Technology and Environment最新文献_第2页

Influence of sub-lethal concentrations of crude oil on tomato yield and quality 原油亚致死浓度对番茄产量和品质的影响

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.07

J. Odukoya, Ronnie Lambert, R. Sakrabani

引用次数: 2

Stability analysis of wheat (Triticumaestivum L.emThell) genotypes under different eco-systems 不同生态系统下小麦(Triticumaestivum l.m thell)基因型稳定性分析

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.06

R. Gupta, R. Nigam

引用次数: 0

Screening of rapeseed-mustard varieties against mustard aphid (Lipaphis erysimi) 油菜-芥菜品种抗芥菜蚜的筛选

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.05

Nand Kishor Maurya, R. Singh, Joginder Singh, R. Nigam, Wajid Husan, A. Kumar

引用次数: 1

Rainfall frequency analysis of Nainital District (Uttarakhand) Nainital地区(Uttarakhand)降雨频率分析

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.11

Mahendra Rai, R. K. Mehta, R. Gautam, K. Maurya

引用次数: 0

Processing, storability, physico-chemical properties and human health benefit of edible oil: A review 食用油的加工、贮存、理化性质及其对人体健康的益处

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.01

Ratnesh Kumar, S. Chandra, Samsher, Vikrant Kumar, Kapil Kumar, Sunil

引用次数: 1

Andioxidant and structural analysis of polysaccharide extracted from Clitocybe maxima Stipe using ultrasonication: simulation and validation 超声波提取阴蒂菇多糖的抗氧化及结构分析:模拟与验证

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.04

K. Thirugnanasambandham

引用次数: 0

Study about the depletion of nutrients (NPK) by weeds in mustard 芥菜杂草耗损氮磷钾的研究

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.08

Jaibir Tomar, R. Nigam

引用次数: 0

Physicochemical and organoleptic olive oil characterization of three Algerian varieties extracted by three processes 用三种方法提取的三个阿尔及利亚品种橄榄油的理化和感官特性

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.15436/2377-0619.18.1999

Ghaoues Souheila, Ommega Internationals

{"title":"Physicochemical and organoleptic olive oil characterization of three Algerian varieties extracted by three processes","authors":"Ghaoues Souheila, Ommega Internationals","doi":"10.15436/2377-0619.18.1999","DOIUrl":"https://doi.org/10.15436/2377-0619.18.1999","url":null,"abstract":"To study the effect of the variety and process of extraction influences on the physico-chemical and organoleptic quality of the olive oil. In the objective, select three dominant varieties in Algeria: Azeradj, Chemlal and Sigoise, each variety was triturated by three processes of extraction: pressing method, Twophase Centrifugation method and traditional process. The parameters i.e. free acidity, peroxide value, saponification value, specific coefficients of extinctions K232, K270 and ΔK, were measured and a sensory analysis was done. The results of physico-chemical analyses showed that the parameters free acidity, peroxide value, saponification value and specific extinction at 270 nm are strongly influenced by the variety and the process of extraction, however the parameters specific extinction at 232 nm and variation of the specific extinction do not present a significant difference for the varietal aspect and the process of extraction. The sensory analysis which is based on the perception of the defects, made it possible to classify the olive oils in the current virgin category. The organoleptic quality of oils is also influenced by the variety on the one hand and the process of extraction on the other hand.","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124039739","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

Status and problems of apiculture in Baghpat District of Uttar Pradesh-A Survey 北方邦巴格帕特地区养蜂业现状与问题调查

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.10

Pukhraj Singh, R. Nigam, Nitin Kumar Nagand, L. Verma

引用次数: 0

Chemical composition, Functional properties and performance of soybean and wheat flour blends in instant fried noodles 豆粉和小麦粉在方便面中的化学成分、功能特性和性能

South Asian Journal of Food Technology and Environment Pub Date : 2018-12-31 DOI: 10.46370/sajfte.2018.v04i02.03

P. Akubor, Taibat Oluwaseun Fayashe

{"title":"Chemical composition, Functional properties and performance of soybean and wheat flour blends in instant fried noodles","authors":"P. Akubor, Taibat Oluwaseun Fayashe","doi":"10.46370/sajfte.2018.v04i02.03","DOIUrl":"https://doi.org/10.46370/sajfte.2018.v04i02.03","url":null,"abstract":"The study evaluated the quality of fried instant noodles supplemented with soybean flour. Flour was prepared from soybean seeds. The chemical composition and functional properties of wheat flour and soybean flour were determined. The soybean flour was used to substitute 10, 20, 30, 40 and 50% of wheat flour in fried noodles which were assessed for the chemical composition, sensory and cooking characteristics. The soybean flour contained higher amounts of protein (36.16%), ash (1.56%), crude fiber (2.65%) but less carbohydrate (33.51%), fat (1.90%) and moisture (7.14%) contents than wheat flour. The wheat flour contained 6.76% protein, 0.57% ash, 0.63% crude fiber, 2.38% fat and 10.86% moisture. The soybean flour had higher water absorption capacity, bulk density, foaming capacity, foam stability and emulsion stability than wheat flour. The water absorption capacity increased while the oil absorption capacity, foaming and emulsifying properties decreased with increase in the level of soybean flour in the blends. The fried instant noodles containing 40% soybean flour was not significantly different (p>0.05) from the 100% wheat flour noodles in the sensory attributes evaluated. The fried noodles containing 40% soybean flour was significantly higher (p<0.05) in the protein, ash, crude fiber and fat contents than the 100% wheat flour noodles. The cooking time (9.20min), cooking loss (10.10%) and weight increase (120%) of the instant fried noodles containing 40% soybean flour were higher than those of the 100% wheat flour noodles. The cooking time, cooking loss and weight increase of the 100%wheat flour noodles were 7.19 min, 8.62% and 113.20%, respectively. The cooking time, cooking loss and percent weight increase increased while the volume increase decreased as the level of soybean flour increased in the noodles. composition, and of and in","PeriodicalId":153793,"journal":{"name":"South Asian Journal of Food Technology and Environment","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121158800","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: 4