Journal of Food Processing and Technology最新文献_第10页

Effect of calcium, citrate and urea on the stability of ultra-high temperature treated milk: A full factorial designed study 钙、柠檬酸盐和尿素对超高温处理牛奶稳定性的影响:全因子设计研究

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110-c8-098

M. Karlsson

引用次数: 0

Evaluation of Anthocyanin Stability in Surfactant Formulation from Extrudate Purple Potato (Solanum tuberosum L.) 紫薯挤出液表面活性剂配方中花青素的稳定性评价

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000750

O. Azad, Y. Lim, C. Park, W. Kang

{"title":"Evaluation of Anthocyanin Stability in Surfactant Formulation from Extrudate Purple Potato (Solanum tuberosum L.)","authors":"O. Azad, Y. Lim, C. Park, W. Kang","doi":"10.4172/2157-7110.1000750","DOIUrl":"https://doi.org/10.4172/2157-7110.1000750","url":null,"abstract":"Copyright: © 2018 Kalam Azad MO, et al. 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. Abstract Anthocyanin has a strong antioxidant capacity but exhibit poor stability in water. Therefore, increasing stability of anthocyanin from purple potato (Solanum tuberosum L. var. love gold valley) was investigated in surfactant colloid followed by hot melt extrusion (HME). The hydrophilic Brij 35 and the lipophilic Span 80 were used to prepare association colloids of surfactant (ACS) and surfactant based purple potato extrudate (SPE). Result reveled that extraction of total phenol (TP), total flavonoid (TF), total anthocyanin (TA) and antioxidant activity (AA) was increased at 4, 2, 5 and 2 times, respectively, at 9 mM span 80 ACS compared to control (without surfactant). There was no significant reduction of anthocyanin was observed in SPE. Whereas, a significant reduction of anthocyanin was observed in control extrudate. The nano size particle (<500 nm) was achieved in Span 80 mediated ACS. Moreover, HME prepared <300 nm particle in the SPE. The higher extraction of phenolic compound in ACS is may be due to chemical crosslink (adsorption and/or absorption) between surfactant micelle and anthocyanin molecule. It would be concluded that lipophilic association colloids can be used to protect anthocyanin from oxidation. However, further study needed to explain the mechanism and more understanding in this regard. Evaluation of Anthocyanin Stability in Surfactant Formulation from Extrudate Purple Potato (Solanum tuberosum L.)","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82170578","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

Evaluation of Color Tenebrio molitor Larvae by Different Methods of Dehydration 不同脱水方法对彩色粉甲幼虫的影响

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000758

Lauren Menegon de Oliveira, A. Lucas, F. G. Oliveira

{"title":"Evaluation of Color Tenebrio molitor Larvae by Different Methods of Dehydration","authors":"Lauren Menegon de Oliveira, A. Lucas, F. G. Oliveira","doi":"10.4172/2157-7110.1000758","DOIUrl":"https://doi.org/10.4172/2157-7110.1000758","url":null,"abstract":"The use of insects, as food presents two important technological challenges: how to transform insects in safe, healthy and tasty food and how to produce insect efficient and sustainable way to meet the growing market demand. The assessment of quality of dehydrated food must be analyzed to ensure the quality of the final product. Thus the color analysis, the first attribute judged by the consumer becomes an important tool to cause, measure, analyze and interpret reactions produced directly the characteristics of the product and how they are perceived. Dehydrated insects as well as more nutritious than other types of meat, take up less space and have a high shelf life. Given this fact, the objective was to make a comparative assessment of the Tenebrio molitor larvae color dehydrated in conventional microwave oven and tray dryer with forced ventilation. The results obtained, it was observed that dehydration done in conventional microwave provided a minor change from the original coloration of the Tenebrio molitor larvae, where as the dehydration in tray drier with forced ventilation presented undesirable browning. Evaluation of Color Tenebrio molitor Larvae by Different Methods of Dehydration","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88313920","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

An Analysis of Dielectric Parameters and Penetration Depth of Tomato Sauces 番茄酱介电参数及渗透深度分析

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000742

S. Singh

引用次数: 3

Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage 半干发酵水肉肠加工过程中植物油对pH值的影响

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000756

I. Khan, Saghir Ahmad

{"title":"Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage","authors":"I. Khan, Saghir Ahmad","doi":"10.4172/2157-7110.1000756","DOIUrl":"https://doi.org/10.4172/2157-7110.1000756","url":null,"abstract":"The experiments were conducted to deduce the effect of lactic acid fermentation and smoking on the pH of semidry fermented Buffalo meat sausage incorporated with different vegetable oils viz., Canola oil, Safflower oil and olive oil with levels of 15%, 20%, 25% individually. The aim was to replace the buffalo white fat with the different levels of vegetable oils (Canola oil, Safflower oil and olive oil) to make a product healthier for human beings as the taken vegetable oils contain good amount of monounsaturated fatty acids, polyunsaturated fatty acids, tocopherols, phytosterols and polyphenols. As the problems related to overdose of saturated fat become prevalent in the society particularly in urban people viz., cardiovascular diseases (atherosclerosis, arteriosclerosis), type-2 diabetes mellitus, polycystic ovary etc. Three samples with each vegetable oil were prepared by taking 15%, 20% and 25% substitution level in the laboratory. The fermentation of Buffalo meat sausage was performed with the bacterial strains of Lactobacillus plantarum MTCC 1407 and Lactobacillus brevis MTCC1750 in the batch process at 22°C temperature for 48 hrs. The Lactobacillus bacteria produced the lactic acid during the growth phase under optimum conditions which basically caused the reduction in the pH of sausage samples. The pH values of samples were found to reduce from 6.02 before fermentation to the 5.20 after the 48 hrs of fermentation process. A slight increase in the pH of samples was recorded after smoking. The pH value of the samples was found to decrease after the drying process which was done for 3-5 days for 70-80°Cs. Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72773847","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

Applications of Super Critical Fluid Extraction in Milk and Dairy Industry: A Review 超临界流体萃取技术在牛奶及乳制品工业中的应用综述

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000769

Shyamlata Singh, M. Pavan, N. SaiPrasanna, R. Kant

{"title":"Applications of Super Critical Fluid Extraction in Milk and Dairy Industry: A Review","authors":"Shyamlata Singh, M. Pavan, N. SaiPrasanna, R. Kant","doi":"10.4172/2157-7110.1000769","DOIUrl":"https://doi.org/10.4172/2157-7110.1000769","url":null,"abstract":"In the present scenario of growing population and environmental concerns, consumers are having huge preferences towards healthier, minimally processed and long shelf stable foods which in turn paved the way to develop new functional dairy products. Numerous and wider range of possible methods with better nutritional emphasis and enhanced functionality of dairy foods were emerging. Super Critical Fluid Extraction (SCFE) is one amongst the processes which is currently becoming popular in modifying different food products to produce new ones. This SCFE gained prominence as an alternative to green technology in the food processing industry. It is a fluid phase extraction processing method which operates in between a gas and liquid and induces solubilization of solutes in a base food material. In this method, supercritical fluids most commonly CO₂ is used as a solvent to separate one selective component from the base food material. SCFE can be varied for different foods upon altering the two factors, i.e., pressure and temperature or both. The products obtained in milk and dairy processing with use of SCFE had a higher shelf life and acceptable sensorial properties with minimal loss of quality attributes. In this review, some studies related to the potential of SCFE and its microbial inactivation, milk fat analysis, milk fat fractionation and fat solubility, extraction of cholesterol, vitamins, flavours, fat and applications of SCFE technology in dairy products and by-products more specifically in butter, cheese, whey cream and buttermilk were discussed briefly.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"63 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84097139","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

Evaluation of Growth Performance in Mugil cephalus l. Juveniles Fed Diets Incorporated with Fermented Plant Feedstuffs Replacing Fishmeal or Diets Supplemented with Fish Gut Bacteria 用发酵植物饲料替代鱼粉或添加鱼肠菌饲料对头Mugil幼鱼生长性能的影响

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000728

Anand Pss, R. Raja, K. Vijayan

{"title":"Evaluation of Growth Performance in Mugil cephalus l. Juveniles Fed Diets Incorporated with Fermented Plant Feedstuffs Replacing Fishmeal or Diets Supplemented with Fish Gut Bacteria","authors":"Anand Pss, R. Raja, K. Vijayan","doi":"10.4172/2157-7110.1000728","DOIUrl":"https://doi.org/10.4172/2157-7110.1000728","url":null,"abstract":"An experiment was conducted to evaluate utilization of fermented ingredients for replacing fish meal and examine the efficacy of live bacterial supplement in diets of Mugil cephalus juveniles. The experiment had six treatment groups (I, II, III, IV, V and VI) of M. cephalus juveniles (0.12 ± 0.001 g) with triplicate. A control diet (group I) was prepared with plant feedstuffs (wheat flour, rice bran, mustard cake) and fish meal. For other diets, plant feedstuffs (rice bran, mustard cake, sunflower cake, sesame cake, azolla meal, leucaena leaf meal) were fermented with two gut bacteria i.e., Bacillus sp. DDKRC1., Bacillus subtilis DDKRC5., isolated from Lates calcarifer and Chanos Chanos, respectively. Diets for groups II, III, IV and V were formulated with fermented ingredients replacing 25%, 50%, 75% and 100% of fish meal by weight. Diet for group VI was prepared by supplementing the control feed with mixture of Bacillus subtilis DDKRC5 and Bacillus sp. DDKRC1, (1:1) at 1% (v/w) of feed. The Diets were offered twice daily for a period of six weeks. Supplementation of live bacterial mixture with control diet could improve (P<0.01) nutrient digestibility, growth rate, feed conversion ratio (FCR), protein efficiency ratio (PER),body protein and lipid content and immune response and fermented ingredients could replace 75% of fish meal in diet of M. cephalus without affecting growth rate, FCR, PER, survival, body protein and lipid content and hematological indices.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"26 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80408761","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

Alpha-Linolenic Acid Supplementation is Associated with Changes in Inflammatory Markers and Endoplasmic Reticulum Stress in Diabetic Rats 补充α -亚麻酸与糖尿病大鼠炎症标志物和内质网应激的变化有关

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000720

Ferraz Rc, M. Foss-Freitas, Vidal Tr, Griffo Tn, N. B. Gonçalves, Jordao Jr Aa, M. Foss

{"title":"Alpha-Linolenic Acid Supplementation is Associated with Changes in Inflammatory Markers and Endoplasmic Reticulum Stress in Diabetic Rats","authors":"Ferraz Rc, M. Foss-Freitas, Vidal Tr, Griffo Tn, N. B. Gonçalves, Jordao Jr Aa, M. Foss","doi":"10.4172/2157-7110.1000720","DOIUrl":"https://doi.org/10.4172/2157-7110.1000720","url":null,"abstract":"Background: The aim of this study was to evaluate the effects of α-linolenic acid (ALA) supplementation on inflammation and endoplasmic reticulum stress (ERS) in streptozotocin induced diabetic rats.Methods: We studied 40 Wistar rats divided into four groups: control, control+ALA, diabetes and diabetes+ALA. The +ALA groups received supplementation of 3 g of ALA from flaxseed, daily for a period of 8 weeks. Measurements of blood glucose levels, serum insulin, lipid profile, serum cytokines (TNF-α, IL-6 and INF-γ) and body weight were performed before and after the ALA supplementation. Protein expression of AKT, IRE1-α, XBP-1, BIP, HSP-70, HSP-90, TNF-α and CHOP were evaluated in liver tissue.Results: The diabetes+ALA group had lower liver and greater epidydimal adipose tissue weight in relation to the diabetes group, besides no difference in total body weight. Diabetes+ALA group showed lower glucose and triglyceride levels after the ALA supplementation compared to diabetes group, but no difference in total cholesterol. Insulin levels were significantly lower in the diabetic group compared to the control, but there was no difference between the control group and diabetes+ALA group. The ALA supplementation did not determine significant changes in TNF-α and IL-6 levels. However, the diabetic+ALA group showed a decrease in the serum INF-γ levels after the supplementation period. We also observed increased expression of HSP-90 and HSP-70 in hepatic tissue of the diabetes+ALA animals compared to the diabetes group, associated to lower BIP and XBP-1 protein expression. We also observed a decrease in AKT protein expression in the diabetes+ALA groupConclusion: In conclusion, supplementation of ALA reduced blood glucose and serum triglyceride levels associated to a reduction in systemic inflammation and it was also able to influence important pathways involved in the modulation of ERS.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"105 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79699221","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

Generic Plan of Implementation of ISO 22000:2005 in Canned Tuna and Assessment of FSMS Implementation on Control of Histamine 金枪鱼罐头实施ISO 22000:2005的总体计划及FSMS对组胺控制实施的评估

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000727

Maryam Behrouzinia, A. Fallah

{"title":"Generic Plan of Implementation of ISO 22000:2005 in Canned Tuna and Assessment of FSMS Implementation on Control of Histamine","authors":"Maryam Behrouzinia, A. Fallah","doi":"10.4172/2157-7110.1000727","DOIUrl":"https://doi.org/10.4172/2157-7110.1000727","url":null,"abstract":"Canned tuna can be produced from different types of the Scombroid fish family. It is a product from fish meat that goes under heat processes after several preparation and production stages in order to be appropriate for commercial purposes. One of the main problems with this product is histamine poisoning. Products with high level of histamine cause different kinds of disease like urticaria, diarrhea, anaphylactic shock and, finally, death. In this study, International Organization for Standardization 22000:2005 requirements was implemented in a canned tuna-processing unit. Histamine content was measured by gas chromatography (GC) method throughout workstations which were mentioned above. Histamine levels were measured before and after all the workstations such as frozen fish reception, temporary storage in -18°C defrosting, deheading-descaling-draining viscera, precooking, cleaning and segmenting, and sterilization by GC method. We found out that frozen fish reception, deheading-descaling-draining viscera, and cleaning-segmenting reduced histamines, 27.46%, 27.88%, and 60.87%, respectably. Also, the maximum histamine content reduction was in the cleaning-segmenting workstation. The results in this study can be applied to decrease the histamine level in canned tuna products and protect people from the above-mentioned diseases","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"7 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80505636","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

Formulation of Nutritionally Improved Mashed Food from Orange-fleshed Sweet Potato (Ipomea batatus) and Haricot Bean (Phaseolus vulgaris) for Pre- School Children: The Case of Dale Woreda, Southern Ethiopia 为学龄前儿童配制营养改良的橙皮甘薯(Ipomea batatus)和小豆(Phaseolus vulgaris)捣碎食品:埃塞俄比亚南部Dale worreda的案例

Journal of Food Processing and Technology Pub Date : 2018-01-01 DOI: 10.4172/2157-7110.1000740

A. Haile, Dereje Getahun

{"title":"Formulation of Nutritionally Improved Mashed Food from Orange-fleshed Sweet Potato (Ipomea batatus) and Haricot Bean (Phaseolus vulgaris) for Pre- School Children: The Case of Dale Woreda, Southern Ethiopia","authors":"A. Haile, Dereje Getahun","doi":"10.4172/2157-7110.1000740","DOIUrl":"https://doi.org/10.4172/2157-7110.1000740","url":null,"abstract":"Protein-energy malnutrition and vitamin A deficiencies are among the public health problems in Ethiopia. To address the problems, food based strategies are necessary. Thus aim study was to assess the consumption of orange-fleshed sweet potato (OFSP) to formulate mashed food from OFSP and haricot bean in proportion (70: 30, 80: 20, 90: 10 and 100: 00). Crosssectional survey and experimental study designs and purposive sampling technique were employed. Structured questionnaires were used to collect survey data. Sensory evaluation was carried out using five-point hedonic scales with 17 consumer oriented panelists in triplicate. Data from the survey and experiments were analyzed using SPSS version 16.0 and SAS version 9.0 software. Likewise, the factorial (CRD and RCBD) experimental design was employed for microbial load and sensory analysis respectively. All the formulated foods were accepted by mothers and preschool children for sensory attributes of color, taste, flavor, mouth feel and overall acceptability. As recommendation, nutritionally improved and acceptable mashed foods can be prepared from OFSP and haricot bean at 70:30 proportions. The formulated foods were safe to be consumed within 24 hours of formulations. It was concluded that formulation of mashed food from OFSP and haricot bean can be used for improvement of preschool children’s RDA of protein and vitamin A. besides, nutrition education using food-based interventions were also recommended in the study area to improve the nutritional status of preschool children.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"12 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90282240","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