Journal of Food Science and Engineering最新文献_第4页

Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace 优选的珍珠粟、绿克和虎坚果渣混合粉的近似组成、抗氧化和糊化性能评价

Journal of Food Science and Engineering Pub Date : 2022-09-19 DOI: 10.37256/fse.3220221655

F. Bello, B. S. Oladeji, Rose I. Tom

{"title":"Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace","authors":"F. Bello, B. S. Oladeji, Rose I. Tom","doi":"10.37256/fse.3220221655","DOIUrl":"https://doi.org/10.37256/fse.3220221655","url":null,"abstract":"Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition and pasting characteristics. Sixteen runs (flour blends) were generated using optimal mixture design of response surface methodology and used for the determination of functional properties. Four blends were thereafter chosen for the evaluation of the proximate composition, antioxidant, and pasting characteristics. The functional properties of the flour blends had significant (p<0.05) Analysis of Variance (ANOVA), R2, and Adjusted R2 values. An increase in green gram and tigernut pomace flours addition resulted in higher values of ash, crude protein, crude fat, crude fiber, carbohydrate and energy values. The antioxidant properties of the flour blends especially in run 13 (85% pearl millet flour, 5% green gram flour and 10% tigernut pomace flour) showed an increase in total phenol, flavonoid and DPPH contents. The pasting profile viscosities were generally low. Pearl millet, green gram and tigernut pomace flour blends could effectively be utilized in the production of complementary food as well as baked products that required low viscosity.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89064819","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

Comparison of Health-Relevant Polyphenolic Component Content and Bioavailability of Bilberry (Vaccinium Myrtillus L.), Blueberry (Vaccinium Sect. Cyanococcus Rydb.) and Chokeberry (Aronia Melanocarpa (Michx.) Elliott) 越橘(Vaccinium Myrtillus L.)、蓝莓(Vaccinium Sect. Cyanococcus Rydb.)和蔓越橘(Aronia Melanocarpa (micx .))健康相关多酚成分含量和生物利用度的比较艾略特)

Journal of Food Science and Engineering Pub Date : 2022-07-14 DOI: 10.37256/fse.3220221450

Xiao Chen, Yan‐Chao Wu, Liu Qian, Yuhong Zhang, Pi-Xian Gong, Hui-jing Li

{"title":"Comparison of Health-Relevant Polyphenolic Component Content and Bioavailability of Bilberry (Vaccinium Myrtillus L.), Blueberry (Vaccinium Sect. Cyanococcus Rydb.) and Chokeberry (Aronia Melanocarpa (Michx.) Elliott)","authors":"Xiao Chen, Yan‐Chao Wu, Liu Qian, Yuhong Zhang, Pi-Xian Gong, Hui-jing Li","doi":"10.37256/fse.3220221450","DOIUrl":"https://doi.org/10.37256/fse.3220221450","url":null,"abstract":"The fruit-based dietary supplement business is flourishing, and many plant bioactive compounds exhibit beneficial effects on health. Polyphenols, including anthocyanins, proanthocyanidins, flavanols, phenolic acids and flavanols in bilberry, blueberry and chokeberry, are the bio-factors that determine the biological activities of the three berries. Many reports on phenolic compounds and their biological activities in berries have been published. Therefore, it is urgent to make a systematic comparison among them. We reviewed these scientific researches about phenolic substances including their compositions, contents and bioavailability from the bilberry, blueberry and chokeberry. On this basis, the phenolic compounds regarding monomer components and their contents in the three berries were systematically summarized. Variations of anthocyanidins within interspecies and different families were explained. Biological properties including biostability and bioavailability of anthocyanin and prospects for further study on berries were contained.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88616779","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 Properties and Hydration Kinetics of Kenaf (Hibiscus cannabinus) Seed 红麻种子理化性质及水化动力学研究

Journal of Food Science and Engineering Pub Date : 2022-06-21 DOI: 10.37256/fse.3220221401

Shafa'atu Giwa Ibrahim, Nor Aini Mat Noh, Nur Syamimi Zaini, Wan Zunairah Wan Ibadullah, Nazamid Saari, Roselina Karim

{"title":"Physicochemical Properties and Hydration Kinetics of Kenaf (Hibiscus cannabinus) Seed","authors":"Shafa'atu Giwa Ibrahim, Nor Aini Mat Noh, Nur Syamimi Zaini, Wan Zunairah Wan Ibadullah, Nazamid Saari, Roselina Karim","doi":"10.37256/fse.3220221401","DOIUrl":"https://doi.org/10.37256/fse.3220221401","url":null,"abstract":"Hydration of kenaf seed was studied at 25, 35 45, 55 and 65 °C by the method of weight gain until equilibrium was achieved along with the physicochemical properties of the seed. The results showed that the kenaf seed had a small dimension and brownish surface color. Water absorbed during soaking was a function of soaking time and temperature. Soaking at higher temperatures increased the hydration rate constant and decreased the soaking time needed to reach equilibrium. Sigmoidal, Peleg and Page models effectively described the hydration characteristics of the seed under the soaking temperatures. The half-saturation time; τ, Peleg' s rate constant; K1 and Page rate constant K3 decreased from 199.78-32.97 min, 2.55-0.47 min/% and 3.14-2.74 min/%, respectively, while the sigmoidal rate constant; K increased from 0.85-6.83 min-1 with an increase in soaking temperature from 25-65 °C. The rate of water absorption of the seed at a higher temperature was faster. The temperature dependence of K was explained by the Arrhenius equation, from which activation energy of 71.31 KJ/mol was obtained.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91490296","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

Effect of High-Pressure with Temperature on Mango Pulp: Rheology Evaluation in Comparison with Thermal Process 高压加温对芒果果肉的影响:与热处理比较的流变学评价

Journal of Food Science and Engineering Pub Date : 2022-06-13 DOI: 10.37256/fse.3220221392

Luma Rossi Ribeiro, T. S. Leite, M. Cristianini

引用次数: 1

Neuroprotective and Anticarcinogenic Properties of Hericium Mushrooms and the Active Constituents Associated with These Effects: A Review 猴头菌的神经保护和抗癌特性及其相关活性成分的研究进展

Journal of Food Science and Engineering Pub Date : 2022-03-25 DOI: 10.37256/fse.3120221166

Z. Chen, K. Bishop, Jingying Zhang, S. Quek

引用次数: 0

Potato Nutritional Quality Loss Due to Bruising: Need Attention During Handling 马铃薯因瘀伤造成的营养品质损失:处理过程中需要注意

Journal of Food Science and Engineering Pub Date : 2022-03-24 DOI: 10.37256/fse.3120221173

Bandana, Vineet K. Sharma, Sukhwinder Singh, Brajesh Singh, M. Kumar

{"title":"Potato Nutritional Quality Loss Due to Bruising: Need Attention During Handling","authors":"Bandana, Vineet K. Sharma, Sukhwinder Singh, Brajesh Singh, M. Kumar","doi":"10.37256/fse.3120221173","DOIUrl":"https://doi.org/10.37256/fse.3120221173","url":null,"abstract":"Bruising of potatoes is the main problem in potato processing industry and is the major cause of consumer dissatisfaction in terms of economic loss. Potato quality is adversely affected by bruise damage. In general practice, when tubers are harvested, handled, packed and transported, it is impossible to prevent them from falling and damage. After falling, external symptoms sometimes are not visible but the damage may affect the nutritional quality. Sorting and grading contribute 0.98 kilograms per quintal giving a percentage of 16.50%. Packaging and storage yield 0.45 and 1.18 kilograms per quintal owing 7.49 and 19.79% respectively. Therefore, the aim of the experiment was to find out the effect of bruising on processing and nutritional quality of processing varieties viz. Kufri Chipsona-1, Kufri Chipsona-3, Kufri Frysona and table purpose varieties viz. Kufri Surya and Kufri Pukhraj by simulating different impacts (control, 30, 60 and 90 cm). Results revealed that all processing varieties resulted in deterioration of chip score due to an increase in reducing sugars concentration after impact (45 and 60 days of storage, ambient storage). Weight dropping to potato tubers from a height of 60 cm and 90 cm and their storage up to 60 DOS (days of storage) gave comparably high reducing sugars. Impact from a height of 30, 60 and 90 cm, irrespective of all the varieties reported having higher phenol content. Reduction in weight loss was directly proportional to the height of impact and quality deteriorated further during storage. Mechanical damage to cell walls, caused loss of quality through texture softening, followed by decreasing texture firmness of potato.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75442566","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

Evaluation & Development of Cultivation Techniques of Rainfed Maize + Sweet Potato Inter-Cropping under Indian North-Western Himalaya 印度西北喜马拉雅旱作玉米+甘薯间作栽培技术评价与发展

Journal of Food Science and Engineering Pub Date : 2022-01-24 DOI: 10.37256/fse.3120221214

Devideen Yadav, D. Singh, R. Singh, S. Babu, N. K. Sharma, Deepak Singh, Anita Kumawat, Pushpendra Kumar, M. Mishra

{"title":"Evaluation & Development of Cultivation Techniques of Rainfed Maize + Sweet Potato Inter-Cropping under Indian North-Western Himalaya","authors":"Devideen Yadav, D. Singh, R. Singh, S. Babu, N. K. Sharma, Deepak Singh, Anita Kumawat, Pushpendra Kumar, M. Mishra","doi":"10.37256/fse.3120221214","DOIUrl":"https://doi.org/10.37256/fse.3120221214","url":null,"abstract":"Maize (Zea maize L.) is grown for human food, animal fodder, and chicken feed in India's Northwestern Himalayan Region (NWHR), which covers over 0.33 million hectares of cultivated land. In the NWHR of India, substantial soil erosion is a major challenge in maize production, resulting in low rainfed maize productivity. During the peak rainy season in NWHR, a single maize crop can only cover up to 30% of the land, leaving more bare soil vulnerable to soil erosion. Furthermore, sole maize growing only generates roughly Rs. 30,000-40,000 in net income per hectare field, making maize farming less profitable for farmers. Using a randomized block design with four replications, a field experiment was conducted with five treatments: maize-wheat (control), maize + sweet potato-wheat, maize + colocasia-wheat, maize + ginger, and maize + turmeric to conserve soil and water, increase crop productivity, and farmers profit by introducing soil conserving and high-value crops with rainfed maize cultivation. The authors discussed the developed scientific rainfed maize + sweet potato (Ipomoea batatas [L.] Lam) intercropping technique in NWHR, which had not before been devised for this region. From 8.7 t ha-1 soil loss of sole maize, maize + sweet potato intercropping can minimize it to 1.5 t ha-1 and increase maize grain yield to 3.5 t ha-1 from 3.1 t ha-1. In addition to higher maize production, the system also produced 5.0-7.0 t ha-1 of fresh sweet potato tubers. Thus, intercropping of maize + sweet potato under NWHR can reduce soil erosion while also enhance maize yield and farmers' profit in rainfed conditions.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"2013 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86447689","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

Assessment of Agro-Morphological Variability in a Durum Wheat Collection Maintained in the Moroccan Gene Bank 摩洛哥基因库中一个硬粒小麦种质的农业形态变异评估

Journal of Food Science and Engineering Pub Date : 2022-01-12 DOI: 10.37256/fse.3120221158

Youssef Chegdali, H. Ouabbou, A. Essamadi

{"title":"Assessment of Agro-Morphological Variability in a Durum Wheat Collection Maintained in the Moroccan Gene Bank","authors":"Youssef Chegdali, H. Ouabbou, A. Essamadi","doi":"10.37256/fse.3120221158","DOIUrl":"https://doi.org/10.37256/fse.3120221158","url":null,"abstract":"Durum wheat is one of the most important cereal crops in Morocco. The development of high-yielding varieties of durum wheat is one of the major goals of breeding programs in Morocco. Crop genetic diversity should play an essential role in this context. The objective of this study was to assess the genetic variation among 280 durum wheat accessions conserved at the Moroccan Gene Bank by using twelve agro-morphological characters. All accessions are planted in field conditions and arranged in augmented design. The results showed a large variability among the durum wheat accessions. Analysis of variance demonstrated significant to highly significant differentiation between the accessions for the most traits. The number of plants at the emergence stage, the biomass of the plant at the flowering stage, the chlorophyll content, and the number of spikes showed high genetic advance coupled with high heritability (broad sense). Moreover, highly significant coefficients of correlation were revealed between agro-morphological characters offering the possibility of direct or indirect selection. The first two axes of the principal component analysis explained 45% of the total variation and showed that Moroccan landraces and North American cultivars shared similar morphological characters. However, Moroccan cultivars have shown better agronomic characters. This important agro-morphological variation should be utilized as a gene pool in durum wheat improvement to develop novel varieties with high productivity and the best quality.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"95 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77270063","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

Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions 亚热带地区温室栽培不同木瓜品种的全年品质研究

Journal of Food Science and Engineering Pub Date : 2021-12-22 DOI: 10.37256/fse.3120221117

E. Güneş, Hatice Reyhan Öziyci, H. Gübbük

{"title":"Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions","authors":"E. Güneş, Hatice Reyhan Öziyci, H. Gübbük","doi":"10.37256/fse.3120221117","DOIUrl":"https://doi.org/10.37256/fse.3120221117","url":null,"abstract":"Harvest time is one of the factors affecting postharvest fruit quality. Under the subtropical condition, greenhouse cultivation allows a year-round harvest. However, the crop should meet the quality and the marketing criteria for overall customer satisfaction. This study aims to determine the impact of the harvest season on the quality characteristics of papaya fruit. For this purpose, two different cultivars (Sel-42 and Tainung) were grown in the greenhouse and harvested in the winter, the summer, the spring, and the autumn of two years. Sampling was carried out at the same visual maturity stage at each season. The two cultivars had soft fruit flesh almost throughout the year, although the fruit harvested in the winter had a better visual appeal in terms of color. Both fruit cultivars harvested in the autumn had higher soluble solids and lower acidity. The highest concentrations of total phenolic content and L-ascorbic acid were observed in the spring and summer season harvested fruits although there was no significant difference between those (P > 0.05). It was concluded that the growth in the greenhouse minimizes the harvest season effects on papaya fruit quality. Thus, greenhouse cultivation is recommended for a higher quality product, especially in a subtropical climate.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"89 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76234344","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

Biofilms from Pathogenic Bacteria in Food Processing Environments: Formation and Preventive Disinfection Procedures 食品加工环境中致病菌的生物膜:形成和预防性消毒程序

Journal of Food Science and Engineering Pub Date : 2021-11-22 DOI: 10.37256/fse.3120221122

Sarah Hwa In Lee, Marina Resende Pimenta Portinari, Carlos Humberto Corassin, Carlos Augusto Fernandes Oliveira

引用次数: 0