Journal of Food Processing and Technology最新文献

Designer Milk - Milk for Human Health Benefit 设计师牛奶-对人体健康有益的牛奶

Journal of Food Processing and Technology Pub Date : 2021-01-01 DOI: 10.35248/2157-7110.21.12.862

M. Lata, Ripusudan Kumar, B. Mondal

引用次数: 0

Review on Methods and Applications of High-Performance Liquid Chromatography 高效液相色谱方法及应用综述

Journal of Food Processing and Technology Pub Date : 2021-01-01 DOI: 10.35248/2157-7110.21.12.858

S. Baloch, Yaojun Yang

引用次数: 0

Tahini : the magical condiment. An in-depth look at its nutritional and health benefits 芝麻酱:神奇的调味品。深入了解其营养和健康益处

Journal of Food Processing and Technology Pub Date : 2021-01-01 DOI: 10.35248/2157-7110.21.12.859

L. Labban, Louay Laban

{"title":"Tahini : the magical condiment. An in-depth look at its nutritional and health benefits","authors":"L. Labban, Louay Laban","doi":"10.35248/2157-7110.21.12.859","DOIUrl":"https://doi.org/10.35248/2157-7110.21.12.859","url":null,"abstract":"Tahini is an oily paste made from mechanically hulled and ground sesame seeds. Tahini is considered a condiment in many regions of the world primarily in the Middle Eastern countries from the Levant region including Syria, Lebanon, Palestine, and Jordan. Sesame seeds contain about 25%-35% of protein as well as at least 55% of oil predominantly unsaturated fat from Oleic acid (35.9%-47%), Linoleic acid (35.6%-47.6%), Palmitic acid (8.7%-13.8%), Stearic acid (2.1%-6.4%), as well as Arachidic acid (0.1%-0.7%). Tahini is widely known as one of the natural health promoting foods that has the potential to prevent various health problems such as hypertension, hypercholesterolemia, cancer and aging. Additionally, it may be useful in managing oxidative stress-associated diseases such as atherosclerosis, diabetes mellitus, obesity, chronic renal failure, rheumatoid arthritis, and neurodegenerative diseases including Alzheimer's disease. Moreover, sesame oil has multiple physiological functions such as decreasing blood lipids, increasing antioxidative ability and γ-tocopherol bioavailability, and providing anti-inflammatory function and potential estrogenic activity. Many health promoting effects are attributed to its lignans. Lignans consists of sesamin and sesamolin. In sesame oils, the ranges of sesamin and sesamolin were 0.93 mg/g- 2.89 mg/g oil and 0.30 mg/g-0.74 mg/g oil, respectively, and tocopherol contents were 304 μg/g-647 μg/g oil. Lignans may increase antioxidant potential of diets and it is providing stability. Hence, this article will highlight and discusses the potential nutritional and health promoting effects of Tahini.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"11 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86008968","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

Nanotechnology in Food Packaging 纳米技术在食品包装中的应用

Journal of Food Processing and Technology Pub Date : 2021-01-01 DOI: 10.35248/2157-7110.21.12.866

C. Gayathri

引用次数: 0

Performance Evaluation Of Ncam Dry Beans Dehulling Machine Ncam干豆脱皮机的性能评价

Journal of Food Processing and Technology Pub Date : 2021-01-01 DOI: 10.35248/2157-7110.21.12.865

A. OgunjirinO., Oladipo N.O, Abiodun L.O, Olaifa O.A

引用次数: 1

Inner Food Temperature Estimation by IHCP Methodology on Surface Temperature Measurements obtained by Thermography 用热像仪测得表面温度的IHCP方法估算食品内部温度

Journal of Food Processing and Technology Pub Date : 2020-06-22 DOI: 10.15379/2408-9826.2020.06.01.01

Avila Eduardo Macias, Díaz Yaneth Aguilar

引用次数: 0

Development and Evaluation of White Button Mushroom Based Snacks 白纽扣菇类零食的开发与评价

Journal of Food Processing and Technology Pub Date : 2020-01-01 DOI: 10.35248/2157-7110.20.11.824

Pallavi Rachappa, Devaki Ch, rashekar Sudharma, O. P. Chauhan, P. E. Patki, R. Nagaraj, S. Naik

{"title":"Development and Evaluation of White Button Mushroom Based Snacks","authors":"Pallavi Rachappa, Devaki Ch, rashekar Sudharma, O. P. Chauhan, P. E. Patki, R. Nagaraj, S. Naik","doi":"10.35248/2157-7110.20.11.824","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.824","url":null,"abstract":"Snacks are different from meals in terms of size, nutritional content, hunger, and thirst sensation before and after the event. Considering the nutritive value, available snacks in the market are rich in carbohydrates and fats; being less in dietary fibre and functional components such as antioxidants, polyphenolic components which leads to extreme health risks in children and adolescents. Protein, one of the important components required during the growing years is lacking in snack foods, therefore in the present study an attempt was made to develop protein and fibre rich snacks using mushroom as the major component. Two mushroom snack products such as mushroom tikki and stuffed mushroom were developed using white button mushroom (Agaricus bisporus), spice mixture, and other ingredients. For the processing of the snack products, technologies such as blanching and in-pack pasteurization were used. The developed products were subjected to proximate analysis; mineral and vitamin profile; functional components; chemical components; organoleptic evaluation and microbial analysis for safety. Mushroom tikki had moisture 40.24%, carbohydrate 17.5%, protein 10.7%, fat 20.12%, fibre 7.91% and ash 3.54%. Stuffed mushroom had moisture 66.11%, carbohydrate 14.5%, protein 4.05%, fat 6.82%, fibre 6.65%, and ash 1.87%. Both the products were good in all the sensory properties and were found microbially safe. The developed snack products, as were rich in protein, dietary fibre, antioxidants and phenolic components helps in the consumption of balanced nutrients in children and adolescents.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"150 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78134421","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

Food Irradiation: A way of Food Preservation an Image Article 食品辐照:一种食品保鲜方法

Journal of Food Processing and Technology Pub Date : 2020-01-01 DOI: 10.35248/2157-7110.20.11.850

G. Thomson

{"title":"Food Irradiation: A way of Food Preservation an Image Article","authors":"G. Thomson","doi":"10.35248/2157-7110.20.11.850","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.850","url":null,"abstract":"Copyright: © 2020 Thomson G. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Figure 1: The figure shows two sets of strawberries: one treated with irradiations (left) and the non-treated one (right). Food preservation usually involves the hindering of microbial growth and slowing the rates of fat oxidation that cause rancidity. Food preservation also includes the preventing of visual deterioration, such as the enzymatic browning of apples after they are cut during food preparation [1]. Food irradiation is a food preservation technique of exposing food to a carefully controlled amount of energy in the form of high-speed particles or rays [2]. Irradiation causes permanent damage to the DNA of pathogenic organisms thus resulting in their loss of capability to multiply and proliferate. Food irradiation is generally regarded as a cold process of preservation because it kills harmful bacteria without the use of heat and does not cause any significant rise in temperature of the food being irradiated [3]. Numerous countries have affirmed the use of irradiation as a process for preservation and increasing shelf life of a variety of foods items [3].","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"463 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81960467","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

Foodborne Pathogens Dilemma in the Mediterranean Diet: Case of Lebanon 地中海饮食中的食源性病原体困境:黎巴嫩的案例

Journal of Food Processing and Technology Pub Date : 2020-01-01 DOI: 10.35248/2157-7110.20.11.832

Caline Harb, E. Mouannes, M. B. Zeidan, A. A. Nour, L. Hanna‐Wakim

引用次数: 4

The effect of citric acid on the physicochemical and microbiological parameters of processed burger meat 柠檬酸对汉堡肉制品理化及微生物参数的影响

Journal of Food Processing and Technology Pub Date : 2020-01-01 DOI: 10.35248/2157-7110.20.11.822

E. Awad, D. Mnayer, Karine Joubrane

{"title":"The effect of citric acid on the physicochemical and microbiological parameters of processed burger meat","authors":"E. Awad, D. Mnayer, Karine Joubrane","doi":"10.35248/2157-7110.20.11.822","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.822","url":null,"abstract":"Meat can undergo many changes and harbor a large number of pathogenic and spoilage microorganisms during primary and further processing. The objective of this research was to study the effect of citric acid on the physicochemical and microbiological parameters of burger meat. This study was conducted in ten different processed meat factories in Lebanon during August 2018. The different samples of meat were marinated using Citric Acid (CA), with two concentrations of 1.5% (CA1.5) and 3% (CA3), untreated meat is used as a control (CA0). The burger minced meat samples were collected at four specific processing stages: grinding, spice addition, fine grinding, and molding, and then spray washed separately with citric acid. The samples were analyzed for their physicochemical properties such as pH, humidity, weight loss, meat protein. Microbiological analysis was also conducted on the meat samples (Total viable count, Escherichia coli, Staphylococcus aureus, Sulfite Reducing bacteria and Salmonella). Results showed that 3% of citric acid concentration resulted in the greatest reduction in cooking loss and pH, with a greater increase in the moisture content of the burger meat and had no effect on the meat protein content. Moreover, the citric acid concentration at 3% resulted in the highest reduction of bacteria population on meat burgers. It was concluded that citric acid is highly effective in decontaminating meat burgers and in preserving its physicochemical properties and can be useful during the stages of processing especially at the spice addition stage.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"84 6 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87665079","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