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Journal of Food Technology最新文献

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Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage 木薯淀粉对水肉肠理化及感官特性的影响
Journal of Food Technology Pub Date : 2011-01-01 DOI: 10.3923/JFTECH.2011.32.35
R. Ponsingh, R. Babu, S. Ruban, V. A. Rao
{"title":"Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage","authors":"R. Ponsingh, R. Babu, S. Ruban, V. A. Rao","doi":"10.3923/JFTECH.2011.32.35","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.32.35","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"17 1","pages":"32-35"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89534901","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
Modern Trends to Investigate Food Borne Listeriosis 食源性李斯特菌病的现代研究趋势
Journal of Food Technology Pub Date : 2011-01-01 DOI: 10.3923/JFTECH.2011.9.17
R. Kumar
{"title":"Modern Trends to Investigate Food Borne Listeriosis","authors":"R. Kumar","doi":"10.3923/JFTECH.2011.9.17","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.9.17","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"173 1","pages":"9-17"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83648892","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: 12
Contribution to the Varietal Delimitation of Irvingia gabonensis and Irvingia wombulu Chemical Composition Variability of Fats Extracted from Kernels 对加蓬欧文和沃布鲁欧文品种划分的贡献——籽粒提取脂肪化学成分变异
Journal of Food Technology Pub Date : 2011-01-01 DOI: 10.3923/JFTECH.2011.36.42
T. Silou, B. Loumouamou, S. Nsikabaka, T. Kinkela, M. Nzikou, P. Chalard, G. Figuérédo
{"title":"Contribution to the Varietal Delimitation of Irvingia gabonensis and Irvingia wombulu Chemical Composition Variability of Fats Extracted from Kernels","authors":"T. Silou, B. Loumouamou, S. Nsikabaka, T. Kinkela, M. Nzikou, P. Chalard, G. Figuérédo","doi":"10.3923/JFTECH.2011.36.42","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.36.42","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"69 1","pages":"36-42"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91003008","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: 9
Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple 渗透脱水腰果苹果果酱品质特性研究
Journal of Food Technology Pub Date : 2011-01-01 DOI: 10.3923/JFTECH.2011.27.31
S. Oyeyinka, B. Ade-Omoway, P. Ngoddy, O R Karim
{"title":"Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple","authors":"S. Oyeyinka, B. Ade-Omoway, P. Ngoddy, O R Karim","doi":"10.3923/JFTECH.2011.27.31","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.27.31","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"24 1","pages":"27-31"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79983080","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
Combine Effect of Potassium Sorbate and Dry Salting on the Shelf Life Sardine (Sardina pilchardus) 山梨酸钾与干盐联合施用对沙丁鱼保质期的影响
Journal of Food Technology Pub Date : 2011-01-01 DOI: 10.3923/JFTECH.2011.43.49
O. Can
{"title":"Combine Effect of Potassium Sorbate and Dry Salting on the Shelf Life Sardine (Sardina pilchardus)","authors":"O. Can","doi":"10.3923/JFTECH.2011.43.49","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.43.49","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"31 1","pages":"43-49"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73475794","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: 21
A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube. 货架稳定蛋块的工艺开发、营养成分、感官特性及贮藏稳定性。
Journal of Food Technology Pub Date : 2011-01-01 DOI: 10.3923/JFTECH.2011.18.26
P. Deepthi, K. Raj, V. K. Modi
{"title":"A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube.","authors":"P. Deepthi, K. Raj, V. K. Modi","doi":"10.3923/JFTECH.2011.18.26","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.18.26","url":null,"abstract":"A shelf stable, convenience product whole Egg Cube (EC) was developed by incorporation of optimized quantities of wheat flour, corn starch, maltodextrin, soya protein in liquid egg. Dehydrated EC was packed in metalised polyester pouches, stored at ambient condition (27±2°C) for 6 months and sampled periodically for quality evaluation. The protein and fat content of dehydrated EC was 33.43±2.10% and 25.90±1.95, respectively. A good amount (mg/100 g) of calcium 125.21±10.54, iron 6.59±0.88 and zinc 2.71±0.17 was available in the product whereas vitamin A and cholesterol was 17.2±0.23 μg/100 g and 289±17 mg/100 g, respectively. The shelf stability of the product was achieved by keeping a moisture content (3.88±0.43%) and water activity (0.36±0.01) low. An excellent rehydration capacity (78.16±5.74%) was observed in the EC. Changes in free fatty acids, thiobarbituric acid, textural profile analysis and Hunter colour units (L, a and b) during storage did not affect the quality characteristics of the product. About 67% loss in carotenoid content was recorded during storage of the product. Standard plate count was <1 cfu g-1. Staphylococci aureus, E. coli, Salmonella, Shigella, yeast and molds, however were not detected in any sample throughout the storage period. Sensory evaluation revealed that rehydrated whole egg cube had excellent egg flavour and texture. The EC had very high in vitro digestibility (88.32%) with highest PDCAAS score 1.00 for all the group of population.","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"2 1","pages":"18-26"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73626626","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
Comparison of PCR-DGGE and PCR-SSCP Analysis for Microflora of Kaburazushi and Daikonzushi, Traditional Fermented Foods Made from Fish and Vegetables 传统鱼菜发酵食品“鱼菜”和“大孔”菌群的PCR-DGGE和PCR-SSCP分析
Journal of Food Technology Pub Date : 2011-01-01 DOI: 10.3923/JFTECH.2011.1.8
C. An, Hajime Takahashi, B. Kimura, T. Kuda
{"title":"Comparison of PCR-DGGE and PCR-SSCP Analysis for Microflora of Kaburazushi and Daikonzushi, Traditional Fermented Foods Made from Fish and Vegetables","authors":"C. An, Hajime Takahashi, B. Kimura, T. Kuda","doi":"10.3923/JFTECH.2011.1.8","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.1.8","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"87 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83802215","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
Studies on physico-chemical properties and bioactive compounds of six pomegranate cultivars grown in Iran. 伊朗6个石榴品种理化性质及生物活性成分研究。
Journal of Food Technology Pub Date : 2010-08-12 DOI: 10.3923/JFTECH.2010.112.117
M. Mohamadabad, M. Azizi, Z. Bashiri-Sadr
{"title":"Studies on physico-chemical properties and bioactive compounds of six pomegranate cultivars grown in Iran.","authors":"M. Mohamadabad, M. Azizi, Z. Bashiri-Sadr","doi":"10.3923/JFTECH.2010.112.117","DOIUrl":"https://doi.org/10.3923/JFTECH.2010.112.117","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"93 1","pages":"112-117"},"PeriodicalIF":0.0,"publicationDate":"2010-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86036538","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: 49
Halal traceability and halal tracking systems in strengthening Halal food supply chain for food industry in Malaysia (a review). 清真可追溯性和清真跟踪系统在加强马来西亚食品工业的清真食品供应链(综述)。
Journal of Food Technology Pub Date : 2010-07-01 DOI: 10.3923/JFTECH.2010.74.81
S. Zailani, Zainal Arrifin, Nabsiah Abd Wahid, Rosly Othman, Yudi Fernando
{"title":"Halal traceability and halal tracking systems in strengthening Halal food supply chain for food industry in Malaysia (a review).","authors":"S. Zailani, Zainal Arrifin, Nabsiah Abd Wahid, Rosly Othman, Yudi Fernando","doi":"10.3923/JFTECH.2010.74.81","DOIUrl":"https://doi.org/10.3923/JFTECH.2010.74.81","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"13 1","pages":"74-81"},"PeriodicalIF":0.0,"publicationDate":"2010-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74184439","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: 151
Effect of different thawing methods on physico-chemical characteristics of frozen buffalo meat. 不同解冻方式对冷冻水牛肉理化特性的影响。
Journal of Food Technology Pub Date : 2010-06-01 DOI: 10.3923/JFTECH.2010.239.242
V. Chandirasekaran, G. Thulasi
{"title":"Effect of different thawing methods on physico-chemical characteristics of frozen buffalo meat.","authors":"V. Chandirasekaran, G. Thulasi","doi":"10.3923/JFTECH.2010.239.242","DOIUrl":"https://doi.org/10.3923/JFTECH.2010.239.242","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"102 1","pages":"239-242"},"PeriodicalIF":0.0,"publicationDate":"2010-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79381453","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: 19
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