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Journal of Food Technology最新文献

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Sterilization of Bovine Milk Using Different Laser Wavelengths 不同波长激光对牛乳的杀菌作用
Journal of Food Technology Pub Date : 2020-05-21 DOI: 10.36478/jftech.2020.5.8
Walaa Sabri, Adnan W. Al Mudhfar, Ayad J. Al-Khafaji
{"title":"Sterilization of Bovine Milk Using Different Laser Wavelengths","authors":"Walaa Sabri, Adnan W. Al Mudhfar, Ayad J. Al-Khafaji","doi":"10.36478/jftech.2020.5.8","DOIUrl":"https://doi.org/10.36478/jftech.2020.5.8","url":null,"abstract":"Page No.: 5-8 Volume: 18, Issue 1, 2020 ISSN: 1684-8462 Journal of Food Technology Copy Right: Medwell Publications Abstract: In this study, we study the effect of different laser wavelengths in raw milk sterilization. The milk treatment sample with LD laser (650, 810 and 1064 nm) was investigated. The microbial inactivation of different microorganism was achieved with laser source power 70 mW at hold time 1.5 min for all laser wavelengths, the study showed that the maximum microbial reduction (100%) was obtained at 650 nm for the same operating conditions. There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81191923","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
Novel Method for Milk Sterilization Using Visible Laser System 利用可见激光系统进行牛奶灭菌的新方法
Journal of Food Technology Pub Date : 2020-05-20 DOI: 10.36478/jftech.2020.1.4
Adnan W. Al Mudhfar, Walaa Sabri, Ayad J. Al-Khafaji
{"title":"Novel Method for Milk Sterilization Using Visible Laser System","authors":"Adnan W. Al Mudhfar, Walaa Sabri, Ayad J. Al-Khafaji","doi":"10.36478/jftech.2020.1.4","DOIUrl":"https://doi.org/10.36478/jftech.2020.1.4","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"56 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74458514","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
Physicochemical and Microbiological Analysis of Alimentary Products 食品的理化和微生物分析
Journal of Food Technology Pub Date : 2020-05-20 DOI: 10.36478/jftech.2019.41.45
N. Rhaiem, M. Youss, L. Zeghari, S. Rhaimi, D. Hemoni, M. Ouhssine
{"title":"Physicochemical and Microbiological Analysis of Alimentary Products","authors":"N. Rhaiem, M. Youss, L. Zeghari, S. Rhaimi, D. Hemoni, M. Ouhssine","doi":"10.36478/jftech.2019.41.45","DOIUrl":"https://doi.org/10.36478/jftech.2019.41.45","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75576178","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
Sorption Isotherm Characteristics of Water Yam (Dioscorea alata) Flour 水山药粉的吸附等温线特性
Journal of Food Technology Pub Date : 2020-05-20 DOI: 10.36478/jftech.2019.46.52
A. F. Okeleye, T. Morakinyo, C. T. Akanbi
{"title":"Sorption Isotherm Characteristics of Water Yam (Dioscorea alata) Flour","authors":"A. F. Okeleye, T. Morakinyo, C. T. Akanbi","doi":"10.36478/jftech.2019.46.52","DOIUrl":"https://doi.org/10.36478/jftech.2019.46.52","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"89 1","pages":"46-53"},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84478630","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
Substitution of Wheat by Sorghum Flour for the Production of African Bread: The Makabaye Bread 高粱粉代替小麦生产非洲面包:马卡巴耶面包
Journal of Food Technology Pub Date : 2020-05-20 DOI: 10.36478/jftech.2019.33.40
D. D. Roger, Gaston Zomegni, Djomdji Ngouya, Lendzemo Venassius, Youri Alphonse
{"title":"Substitution of Wheat by Sorghum Flour for the Production of African Bread: The Makabaye Bread","authors":"D. D. Roger, Gaston Zomegni, Djomdji Ngouya, Lendzemo Venassius, Youri Alphonse","doi":"10.36478/jftech.2019.33.40","DOIUrl":"https://doi.org/10.36478/jftech.2019.33.40","url":null,"abstract":": Bread is one of the food items which drive the change in consumption patterns in central Africa. This bread is made basically of wheat, however, Africa does not produce enough wheat to fulfill growing demand. In order to overcome this obstacle, the idea here is to characterize some local sorghum variety the, so called “muskwari” and then substitute wheat with a local sorghum called muskwari and to use of African processing methods for bread making. The results of characterization indicate that most “muskwari” Sorghum are suitable for industrial uses. The “madjeri non crosse” was found to present interesting sensorial attributes for bread making. This study extends the list of potential use of local sorghum varieties and highlight possibilities to use most of them to produce bread.","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75540129","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
Engineering of Some Physico-Chemical Properties of Amorphous Spray-Dried Inulin using a Response-Surface Design 用响应面设计研究非晶喷雾干燥菊粉的一些理化性质
Journal of Food Technology Pub Date : 2020-05-20 DOI: 10.36478/jftech.2019.24.32
Brahim Bchir, S. Ronkart, Y. Brostaux, Lynn Doran, C. Fougnies, C. Blecker
{"title":"Engineering of Some Physico-Chemical Properties of Amorphous Spray-Dried Inulin using a Response-Surface Design","authors":"Brahim Bchir, S. Ronkart, Y. Brostaux, Lynn Doran, C. Fougnies, C. Blecker","doi":"10.36478/jftech.2019.24.32","DOIUrl":"https://doi.org/10.36478/jftech.2019.24.32","url":null,"abstract":"Brahim Bchir, Sebastien N. Ronkart, Yves Brostaux, Lynn Doran, Christian Fougnies and Christophe Blecker Nutritional Analysis Lab, Departmentof Biology, School of Engineers of Sfax, University of Sfax/National, Rod. Soukra Drive, 3038 Sfax, Tunisia Department of Food Science and Formulation, University of Liege, Gembloux Agro-Bio Tech Passage des Deportes, B-5030 Gembloux, Belgium TERRA Research and Teaching Center-Forest Is Life Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes, B-5030 Gembloux, Belgium Cosucra Groupe Warcoing S.A., Rue de la Sucrerie, 1, B-7740, Warcoing, Belgium","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86656314","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 Zinc Oxide in Mechanical, Thermal, Contact Angle, Color and Antibacterial Properties of Polycaprlctone in Dry Food Packaging 氧化锌对干燥食品包装中聚己内酯的机械、热、接触角、颜色和抗菌性能的影响
Journal of Food Technology Pub Date : 2020-05-20 DOI: 10.36478/jftech.2019.17.23
Ali Ali N. Obaid, N. Ali
{"title":"Effect of Zinc Oxide in Mechanical, Thermal, Contact Angle, Color and Antibacterial Properties of Polycaprlctone in Dry Food Packaging","authors":"Ali Ali N. Obaid, N. Ali","doi":"10.36478/jftech.2019.17.23","DOIUrl":"https://doi.org/10.36478/jftech.2019.17.23","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"31 1","pages":"17-23"},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75432144","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
Chemical fruit composition of Tunisian date palm ‘Deglet Nour’ collected at maturation from four different oases in Djerid region 突尼斯枣椰树“Deglet Nour”成熟时的化学果实成分，收集自四个不同的绿洲在Djerid地区
Journal of Food Technology Pub Date : 2019-10-20 DOI: 10.36478/jftech.2019.1.10
Taha Rihab, B. Sihem, Sindic Marianne, Sahli Ali, N. Ahmed, M. Mars
{"title":"Chemical fruit composition of Tunisian date palm ‘Deglet Nour’ collected at maturation from four different oases in Djerid region","authors":"Taha Rihab, B. Sihem, Sindic Marianne, Sahli Ali, N. Ahmed, M. Mars","doi":"10.36478/jftech.2019.1.10","DOIUrl":"https://doi.org/10.36478/jftech.2019.1.10","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87515761","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 Indirect Solar Drying by Airflow Orientation on Some Physicochemical Parameters of Mango (Mangifera Indica) 气流定向间接日光干燥对芒果理化参数的影响
Journal of Food Technology Pub Date : 2019-10-20 DOI: 10.36478/jftech.2019.11.16
M. E. Momegni, G. B. Tchaya, Roger Ponka, A. A. Bouba
{"title":"Effect of Indirect Solar Drying by Airflow Orientation on Some Physicochemical Parameters of Mango (Mangifera Indica)","authors":"M. E. Momegni, G. B. Tchaya, Roger Ponka, A. A. Bouba","doi":"10.36478/jftech.2019.11.16","DOIUrl":"https://doi.org/10.36478/jftech.2019.11.16","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85950552","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
Quality Assessment of Banana Juice and Beer in Rwanda 卢旺达香蕉汁和啤酒的质量评价
Journal of Food Technology Pub Date : 2013-01-01 DOI: 10.3923/JFTECH.2013.38.43
I. Kanyana, E. Ouma, P. V. Asten
{"title":"Quality Assessment of Banana Juice and Beer in Rwanda","authors":"I. Kanyana, E. Ouma, P. V. Asten","doi":"10.3923/JFTECH.2013.38.43","DOIUrl":"https://doi.org/10.3923/JFTECH.2013.38.43","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84104052","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
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