The Open Food Science Journal最新文献_第4页

Lipid Class and Fatty Acid Compositions of Dried Sea Cucumber Apostichopus japonicus 干海参脂类及脂肪酸组成

The Open Food Science Journal Pub Date : 2019-07-31 DOI: 10.2174/1874256401911010079

M. Anisuzzaman, Feng Jin, Kamrunnahar Kabery, U. Jeong, Hyun-Chol Jung, Sang-Ro Lee, Seok-Joong Kang

{"title":"Lipid Class and Fatty Acid Compositions of Dried Sea Cucumber Apostichopus japonicus","authors":"M. Anisuzzaman, Feng Jin, Kamrunnahar Kabery, U. Jeong, Hyun-Chol Jung, Sang-Ro Lee, Seok-Joong Kang","doi":"10.2174/1874256401911010079","DOIUrl":"https://doi.org/10.2174/1874256401911010079","url":null,"abstract":"\u0000 \u0000 Sea cucumber, Apostichopus japonicus, is becoming popular around the world due to its nutritional and medicinal properties. There are still no detailed chemical studies of the lipid class, glycolipids compositions of sea cucumber.\u0000 \u0000 \u0000 \u0000 This study was conducted to determine the lipid class and glycolipid compositions of dried sea cucumber, A. japonicus, and analyze fatty acid compositions of Monogalactosyl Diglycerides (MGDG), Steryl Glycosides (SG) and Sulfoquinovosyl Diglycerides (SQDG). Total lipids of sea cucumber were extracted by Bligh and Dyer method and Sep-Pak Silica plus long cartridge, and Thin Layer Chromatography (TLC) silica gel G-60 F254 was used for the separation of different lipid classes and glycolipid compositions. The composition of fatty acids was analyzed by GC.\u0000 \u0000 \u0000 \u0000 The level of total lipids in the dried sea cucumber, Apostichopus japonicus, was 4 ± 1% of dry weight (w/w) and the amount of neutral lipids, glycolipids and phospholipids was 31 ± 1%, 29 ± 1% and 40 ± 1% of the total lipids (w/w), respectively. MGDG, SG and SQDG were the major glycolipids, and the contents were 37.5 ± 0.3%, 33.8 ± 0.5% and 23.6 ± 0.7% of the total glycolipids (w/w), respectively and significantly higher than other glycolipids (p < 0.05). SQDG contained much higher Arachidonic Acid (AA), Eicosapentaenoic Acid (EPA) and MGDG contained higher Docosahexaenoic Acid (DHA) compared with SG (p < 0.05). Further investigation is required to understand the positional distribution of fatty acids and molecular species in MGDG, SG and SQDG in detail.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"320 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80225615","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

Optimization of Head Space Pressure Using Liquid Nitrogen in Hot-packed BBQ Sauce 利用液氮优化热包装烧烤酱的顶空压力

The Open Food Science Journal Pub Date : 2019-07-24 DOI: 10.2174/1874256401911010074

P. Yerramsetti, T. Bowser, R. Ramanathan

引用次数: 0

Qualitative Study of Stakeholder Perceptions Related to Requirements for Elimination of Dog Rabies in Sri Lanka by 2025 到2025年，斯里兰卡消除犬狂犬病要求的利益相关者感知的定性研究

The Open Food Science Journal Pub Date : 2019-07-17 DOI: 10.23954/OSJ.V4I1.1879

Kamalika Harshini Ubeyratne Janrabelge, L. Srikitjakarn, D. Pfeiffer, Sunil-Chandra Narapity Pathirannehalage, L. Kohnle, W. Chaisowwong, Phonpat Hemwan

{"title":"Qualitative Study of Stakeholder Perceptions Related to Requirements for Elimination of Dog Rabies in Sri Lanka by 2025","authors":"Kamalika Harshini Ubeyratne Janrabelge, L. Srikitjakarn, D. Pfeiffer, Sunil-Chandra Narapity Pathirannehalage, L. Kohnle, W. Chaisowwong, Phonpat Hemwan","doi":"10.23954/OSJ.V4I1.1879","DOIUrl":"https://doi.org/10.23954/OSJ.V4I1.1879","url":null,"abstract":"Rabies has been eliminated in some Asian countries including Japan, Singapore, Maldives, and Hong Kong. Sri Lanka is close to joining that group: human rabies cases declined from 288 in 1975 to 23 in 2017, due largely to intradermal post-exposure prophylaxis. The weakest link in rabies elimination in Sri Lanka is inconsistent prevention at the source due in part to insufficient institutional capacity to achieve the goal of 70% dog vaccination coverage.Obstacles to rabies control identified through focus groups and in-depth interviews with stakeholders, government officials, non-government agents, and community residents include insufficient motivation for disease reporting and development of a clear protocol for disease reporting by the public, lack of awareness in some areas of the importance of disease reporting exacerbated by logistical issues, uneven vaccination coverage due to insufficient communication regarding government vaccination campaigns, and incomplete implementation of government policies. Other issues included a need for more responsible dog ownership and better understanding of rabies disease risks amongst dog owners. Dog-associated factors included the need for improved understanding of drivers of variation in dog population size, for lower sterilization cost to owners, and for monitoring of post-surgical complications.An integrated national dog rabies monitoring and reporting system based on effective partnerships among relevant institutions plus additional decentralized dog rabies diagnosis laboratories plus additional local veterinary and medical government staff are needed.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77854817","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

Agri-Business Curriculum: The Entrepreneurial Direction of Graduates 农业企业课程:毕业生的创业方向

The Open Food Science Journal Pub Date : 2019-06-23 DOI: 10.23954/osj.v4i1.2154

Regie D. Patagoc

{"title":"Agri-Business Curriculum: The Entrepreneurial Direction of Graduates","authors":"Regie D. Patagoc","doi":"10.23954/osj.v4i1.2154","DOIUrl":"https://doi.org/10.23954/osj.v4i1.2154","url":null,"abstract":"This study aimed to determine the entrepreneurial engagement of Agri-Business graduates from Southern Philippines Agri-Business and Marine and Aquatic School of Technology (SPAMAST), during the SY 2008-2013. The data was collected using a self-administered questionnaire, analyzed and subjected to the measures of central tendency (mean and percentage) and the Statistical Package for Social Sciences (SPSS 19.0).Results showed that graduates were within 26 to 30 years old age, female, single, most were regular workers in a private company with 1 - 3 years working experience and were practicing entrepreneurs earning a monthly income of 10,000. High rating was extended to the level of competence on attitudinal, behavioral and educational factors. It was found out that, the respondents either felt, thought and view entrepreneurship as a thing that they had dreamed to undertake after graduation because they believed that it is only doing entrepreneurial undertakings that they can fulfill the objectives of the course and their personal beliefs that success can be attained through it.Further, only few graduates had started their entrepreneurial engagement, while the majority, were still thinking about their entrepreneurial endeavor because of the difficulty in starting own business due to the complex administrative procedures involved. The demographic and socio-economic profile had no significant influence to the level of engagement while the level of competencies significantly influenced the level of entrepreneurial engagement.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76037876","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

Impact of Blighia sapida (k. Koenig) aril consumption on viscera and their functionalities 食用白螺旋藻对脏器及脏器功能的影响

The Open Food Science Journal Pub Date : 2019-06-13 DOI: 10.23954/OSJ.V4I1.2061

Ouattara Howélé, Kamagaté Soualio, Kokore Angoua Baudoin, Kati-Coulibaly Séraphin

{"title":"Impact of Blighia sapida (k. Koenig) aril consumption on viscera and their functionalities","authors":"Ouattara Howélé, Kamagaté Soualio, Kokore Angoua Baudoin, Kati-Coulibaly Séraphin","doi":"10.23954/OSJ.V4I1.2061","DOIUrl":"https://doi.org/10.23954/OSJ.V4I1.2061","url":null,"abstract":"The aim of this study was to understand the effects of Blighia sapida aril consumption on viscera and their functionalities. For this instance, quantities of arils were cooked (500 g/l) and lyophilize. Six homogeneous groups of young rats were fed ad libitum with six different diets which can be distinguished by the level of Blighia sapida aril powder put in the diet formulate. There were control diet (0% Blighia sapida arils powder), Bs1 (6.25% Blighia sapida arils powder), Bs2 (12.5% Blighia sapida arils powder), Bs3 (25% Blighia sapida arils powder), Bs4 (50% Blighia sapida arils powder) and Bs5 (75% Blighia sapida arils powder). At the end of the experimentation, blood samples were collected and were used for analyses of plasmatic bilirubin content. After sacrificed the experimental rats, stomach, liver, kidney, heart and lung were removed and weighted. These organs were processed for histopathological studies. There were no different variation (p>0.05) of bilirubin content between rats which received control diet and those which received the experimental diets. Organs weight of rats fed with diets Bs1, Bs2 and diet Bs3 were not globally different (p>0.05) compare to those of the control diet while organs weight of rats fed with diets Bs4 and Bs5 were globally reduced (p<0.05). No pathologies on viscera were observed when Blighia sapida aril powder is consumed with moderation (under a value of 50 % of nutrition value need). But, when consumed with exaggeration it provokes lipid nephrosis lesions on kidneys cells and necrosis on hepatic parenchyma. We can notice that Blighia sapida aril is rich nutritiously but it must be consumed with moderation in order to avoid pathologies on viscera.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73741172","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

Antioxidant Activity and Phenolic Content of Campomanesia Phaea Extracts Obtained by Pressurized Liquid Extraction 加压液体萃取法提取的海芋提取物的抗氧化活性和酚类物质含量

The Open Food Science Journal Pub Date : 2019-05-31 DOI: 10.2174/1874256401911010056

D. M. Firmiano, G. Bittencourt, A. L. Oliveira

{"title":"Antioxidant Activity and Phenolic Content of Campomanesia Phaea Extracts Obtained by Pressurized Liquid Extraction","authors":"D. M. Firmiano, G. Bittencourt, A. L. Oliveira","doi":"10.2174/1874256401911010056","DOIUrl":"https://doi.org/10.2174/1874256401911010056","url":null,"abstract":"\u0000 \u0000 This research used the Pressurized Liquid Extraction process (PLE) to obtain cambuci extracts rich in phenolic compounds and, consequently, with high antioxidant activity.\u0000 \u0000 \u0000 \u0000 We determined the centesimal composition and the mean particle size of the dried and crushed sample for characterization of the fixed bed extractor. Extractions with pressurized ethanol were performed following a Central Composite Design (CCD) with temperature (60 °C at the center point with ± 10 °C amplitude) and the contact time between the solvent and the matrix (6 min at the center point with ± 2 min amplitude) as independent variables in the process. The Total Phenolic Content (TPC) of compounds and antioxidant activity were determined.\u0000 \u0000 \u0000 \u0000 The mean particle size of the cambuci in the PLE was 263.4 μm with apparent and real densities of 32.42 g/cm3 and 1.62 g/cm3, respectively, resulting in a fixed bed porosity of 0.43. The centesimal composition of the comminuted and dried sample was 12.5 ± 0.1% moisture, 3.2 ± 0.2% ash, 3.35 ± 0.07% crude protein, 10.32 ± 0.08% crude fiber and 0.35 ± 0.04% ethereal extract. The highest extraction yield (41.7%) was obtained by using the binomial 70 ºC with 8 min of solvent contact in three batches. Extracts with the highest TPC (6501.10 mg AGE/100 g sample) were obtained by the binomial 74 °C with 6 min of contact; the binomial 50 °C with 4 min of contact gave rise to the extract with the highest antioxidant activity. The CCD showed high yield extracts with high antioxidant activity and a high total phenolic compound content.\u0000 \u0000 \u0000 \u0000 With the use of the proposed experimental design, it was possible to optimize the extraction of total phenolic compounds from the sample.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74710187","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

Moisture Sorption Behavior of Cupuassu Powder 库波苏粉的吸湿性能

The Open Food Science Journal Pub Date : 2019-05-31 DOI: 10.2174/1874256401911010066

J. Pombo, Juliana Rodrigues do Carmo, A. L. Araújo, H. Medeiros, R. S. Pena

{"title":"Moisture Sorption Behavior of Cupuassu Powder","authors":"J. Pombo, Juliana Rodrigues do Carmo, A. L. Araújo, H. Medeiros, R. S. Pena","doi":"10.2174/1874256401911010066","DOIUrl":"https://doi.org/10.2174/1874256401911010066","url":null,"abstract":"\u0000 \u0000 In this research, the hygroscopic behavior of cupuassu (Theobroma grandiflorum) powder containing 40% maltodextrin was studied via the moisture adsorption and desorption isotherms at 25°C.\u0000 \u0000 \u0000 \u0000 The experimental sorption data of the cupuassu powder were fitted using the Halsey, Henderson, Oswin, GAB and Peleg models. In addition, the powder morphology was assessed using scanning electron microscopy.\u0000 \u0000 \u0000 \u0000 Moisture sorption isotherms curves showed type III behavior, typical of foods rich in soluble components, such as sugars, present in the samples. The adsorption curve indicated that the product requires greater attention when stored and handled in environments with relative humidity above 50%. The microbiological stability of the product is assured up to 11.5% moisture content.\u0000 \u0000 \u0000 \u0000 During the product storage, it is recommended to use packaging with water vapor and air impermeability, due to the presence of porous microspheres that affect the protection of the active material and facilitate the moisture gain. Among the models evaluated, the Peleg and GAB models presented good suitability on predicting the product’s sorption isotherms.\u0000","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76572311","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

Is Crisis the Only Way to Put Innovators in Charge in Hierarchical Firm? 危机是让创新者掌控等级森严企业的唯一途径吗?

The Open Food Science Journal Pub Date : 2019-05-23 DOI: 10.23954/OSJ.V4I1.2059

E. Torkanovskiy

{"title":"Is Crisis the Only Way to Put Innovators in Charge in Hierarchical Firm?","authors":"E. Torkanovskiy","doi":"10.23954/OSJ.V4I1.2059","DOIUrl":"https://doi.org/10.23954/OSJ.V4I1.2059","url":null,"abstract":"The way innovators are recruited and treated within organization impacts the company’s ability to innovate. Based on literature review this research finds evidence that contrary to Schumpeterian assumptions that large companies through concentration of resources play leading role in innovation process, big hierarchical firms may fail to innovate due to recruiting patterns. Corporate hierarchy, unlike markets, tends to maintain permanent and total control of the employees and to punish and push out the least controllable. The manager has personal interest to hire and promote the most controllable employees, the ones least threatening to the manager’s status and not the most creative or innovative. This inherent feature of any hierarchy may make it unable to recruit, promote innovators and thus maintain efficient innovation process. It leads to accumulation of innovation errors and lags and to regular crises within hierarchy and of hierarchy itself due to the lack of progress and innovation. However, the crises may lead to management renewal and innovators’ promotion to decisive positions and roles. On the other hand, it means that in order to adopt and implement innovations a hierarchy requires internal or external shocks, sometimes even self-generated or exaggerated.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82732406","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

Temperament and Character traits in Bipolar “I” inpatients with and without substance abuse 有和没有药物滥用的双相I型住院患者的气质和性格特征

The Open Food Science Journal Pub Date : 2019-04-16 DOI: 10.23954/OSJ.V4I1.1883

A. Kheradmand, Yousef Semnani

引用次数: 0

Sensory and Composition Analyses of the Aqueous Phases from the Concentration of Guava (Psidium Guava L.) and Mango (Mangifera Indica L.) Juices and the Process-Induced Losses of Vitamin C 番石榴(Psidium Guava L.)和芒果(Mangifera Indica L.)水相感官及组成分析果汁和过程引起的维生素C损失

The Open Food Science Journal Pub Date : 2019-03-28 DOI: 10.2174/1874256401911010044

R. Bodini, Evandro M. Montini, C. C. D. Carvalho, L. D. Moraes, A. Meirelles, A. L. Oliveira

{"title":"Sensory and Composition Analyses of the Aqueous Phases from the Concentration of Guava (Psidium Guava L.) and Mango (Mangifera Indica L.) Juices and the Process-Induced Losses of Vitamin C","authors":"R. Bodini, Evandro M. Montini, C. C. D. Carvalho, L. D. Moraes, A. Meirelles, A. L. Oliveira","doi":"10.2174/1874256401911010044","DOIUrl":"https://doi.org/10.2174/1874256401911010044","url":null,"abstract":"One of the major problems in the juice industry is the loss of the fruit aroma during the thermal concentration techniques. During this process, the water evaporation, which carries the volatiles, compromises the juice’s flavor. In the fruit juice concentration by vacuum evaporation, the aqueous fraction with the volatiles is composed of only one phase.This study analyses the volatiles of the aqueous fractions from the concentration of mango and guava juices in a vacuum evaporator under different temperatures. The volatiles from the aqueous fractions were analyzed using mass spectrometry and the sensorial analysis evaluated the fruit aroma intensity.Eighteen volatiles were identified in mango juice, among them, monoterpenes, sesquiterpenes and ketones were the major ones. The major compounds found in both mango juice and its aqueous fractions were 3-carene, β-pinene, β-terpinene and limonene. In the volatile profile of the aqueous fraction from the guava juice, the predominant compounds were aldehydes, such asn-hexanal and, the alcohol eucalyptol. 24 compounds were identified, including alcohols, sesquiterpenes, esters and ketones, and all characteristic volatiles were present in the guava fruit. Under the different temperature and vacuum conditions, the loss of vitamin C ranged from 35 to 77% for mango and from 15 to 55% for guava juices.Aqueous fractions collected early in the concentration under different temperatures were richer in the distinctive fruit odor when compared with the fractions collected at the end of the process. The loss of vitamin C was higher at higher temperatures and vacuum applied.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75007026","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