The Open Food Science Journal最新文献_第8页

Relation Between αS1-Casein Content and Coagulation Properties of Milk from Swedish Dairy Goats 瑞典奶山羊乳中α s1 -酪蛋白含量与凝固特性的关系

The Open Food Science Journal Pub Date : 2015-05-28 DOI: 10.2174/1874256401509010001

M. Johansson, M. Högberg, A. Andrén

引用次数: 15

Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract 迷迭香发酵羊肉肠的品质与保质期

The Open Food Science Journal Pub Date : 2014-12-22 DOI: 10.2174/1874256401408010022

T. Bowser, M. Mwavita, A. Al'sakini, W. McGlynn, N. Maness

{"title":"Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract","authors":"T. Bowser, M. Mwavita, A. Al'sakini, W. McGlynn, N. Maness","doi":"10.2174/1874256401408010022","DOIUrl":"https://doi.org/10.2174/1874256401408010022","url":null,"abstract":"Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"23 1","pages":"22-31"},"PeriodicalIF":0.0,"publicationDate":"2014-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73051439","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: 13

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis 利用感官分析优化高粱冰淇淋甜筒生产中的质构

The Open Food Science Journal Pub Date : 2014-10-03 DOI: 10.2174/1874256401408010018

J. Kigozi, N. Banadda, Y. Byaruhanga, A. Kaaya, L. Musoke

{"title":"Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis","authors":"J. Kigozi, N. Banadda, Y. Byaruhanga, A. Kaaya, L. Musoke","doi":"10.2174/1874256401408010018","DOIUrl":"https://doi.org/10.2174/1874256401408010018","url":null,"abstract":"As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = \"extremely hard\" to 1 = \"soft\") to rate hardness and 6 = \"extremely crispy\" to 1= \"Not crispy\" to rate crispness and a 9-point hedonic scale (9 = \"like extremely\"; 1 = \"dislike extremely\") to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"56 1","pages":"18-21"},"PeriodicalIF":0.0,"publicationDate":"2014-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90982152","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

The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate 代乳剂掺入对牛奶巧克力理化性质的影响

The Open Food Science Journal Pub Date : 2014-10-03 DOI: 10.2174/1874256401408010009

S. Saidin, N. Ramli, T. Y. Nee, K. Ayob

引用次数: 3

Effects of Drying Methods on the Chemical Composition of the Sea Cucumber Holothuria forskali 干燥方式对海参化学成分的影响

The Open Food Science Journal Pub Date : 2014-05-30 DOI: 10.2174/1874256401408010001

K. Telahigue, T. Hajji, Rabeh Imen, Ouertani Sahbi, M. Cafsi

引用次数: 8

Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones 生产甜筒用精选白高粱籽粒和面粉的理化特性研究

The Open Food Science Journal Pub Date : 2013-09-05 DOI: 10.2174/1874256401307010023

J. Kigozi, Y. Byaruhanga, N. Banadda, A. Kaaya

{"title":"Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones","authors":"J. Kigozi, Y. Byaruhanga, N. Banadda, A. Kaaya","doi":"10.2174/1874256401307010023","DOIUrl":"https://doi.org/10.2174/1874256401307010023","url":null,"abstract":"Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physico- chemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swelling power and pasting properties of the flours determined by amylose/amlopectin ratio and amylose content as well as the presence of lipids, dietary fibre, tannins and minerals. The break down viscosity (r=-0.825), the final viscosity(r=-0.834) and amylose/amylopectin ratio (r=- 0.782) attained had the highest correlation with the ice cream permeability and weight while hardness of the cone corre- lated with dietary fibre content (r=0.576), tannin content(r=0.75) and protein (r=-0.458). Hardness showed highest correla- tion with setback (r=-0.859) and final viscosity(r=-0.703) while texture showed highest correlation with hardness (r=- 0.662) and set back(r=0.778). The cone appearance correlated highest with particle size (r=0.696) and dietary fibre (r=- 0.693). An amylose content of about 28% and lipid content of about 3% with endosperm texture rated as 3 (scale ;1- corneous and 5-floury), 0.1% Tannins, 1.7% minerals and dietary fibre of 5%, in the epuripur variety produced the best sorghum ice cream cone.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"138 1","pages":"23-33"},"PeriodicalIF":0.0,"publicationDate":"2013-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77398033","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: 8

Combined Cluster Analysis and Principal Component Analysis to Reduce Data Complexity for Exhaust Air Purification 结合聚类分析和主成分分析降低排气净化数据复杂性

The Open Food Science Journal Pub Date : 2013-08-23 DOI: 10.2174/1874256401307010008

B. Ebeling, C. Vargas, S. Hubo

{"title":"Combined Cluster Analysis and Principal Component Analysis to Reduce Data Complexity for Exhaust Air Purification","authors":"B. Ebeling, C. Vargas, S. Hubo","doi":"10.2174/1874256401307010008","DOIUrl":"https://doi.org/10.2174/1874256401307010008","url":null,"abstract":"Anthropogenic and demographic processes cause worldwide air problems, giving rise to focus on exhaust air purification to counteract these effects. Due to the large number of substances found in exhaust air and the various operational parameters needed, a huge amount of often high dimensional data has to be analyzed. The ultimate goal is to finally reduce data complexity in terms of information reflecting the substancescharacteristics. The Cluster Analysis (CA) of data from 30 exhaust air compounds with 11 indices representing both structural characteristics and physicochemical data resulted in 7 clusters. The Principal Component Analysis (PCA) led to the identification of 6 Principal Components (PCs) and therefore to a dimensional reduction compared to the originally used 11 indices. After re-gathering the total information of the original data-set upon the 6 PCs only, a re-clustering showed that we were able to restore the same cluster structure as in the original CA based on the 11 indices. This process is a first proof of principle in successful re-clustering after dimensional data reduction by our proposed combined CA-PCA method and hence a step towards a possible development of an adsorption method to selectively remove malodorous/toxic components from the exhaust air.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"81 1","pages":"8-22"},"PeriodicalIF":0.0,"publicationDate":"2013-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79321127","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: 6

Editorial Article - Advancements in Analyzing Food Quality 社论文章-食品质量分析的进展

The Open Food Science Journal Pub Date : 2013-05-30 DOI: 10.2174/1874256401307010006

S. Natarajan

引用次数: 0

Multivariate Data Analysis of Thermally Treated Sicilian Extravirgin Olive Oils. Coupling of Electronic Nose, Gas Chromatography-mass Spec-trometry and Rheology Techniques 西西里原生橄榄油热处理的多变量数据分析。电子鼻、气相色谱-质谱和流变学技术的耦合

The Open Food Science Journal Pub Date : 2012-10-19 DOI: 10.2174/1874256401206010024

M. Amenta, M. Monge, L. Lizarraga, D. Giacomazza, Valeria Guarrasi, P. S. Biagio, D. Bulone

引用次数: 2

Effect of Potassium Lactate and Sodium Diacetate Combination to Inhibit Listeria Monocytogenes In Low and High Fat Chicken and Turkey Hotdog Model Systems 乳酸钾和双乙酸钠复合对低脂和高脂鸡和火鸡热狗模型系统单核细胞增生李斯特菌的抑制作用

The Open Food Science Journal Pub Date : 2012-09-07 DOI: 10.2174/1874256401206010016

A. Perumalla, N. Hettiarachchy, K. Over, S. Ricke, E. Gbur, Jinying Zhang, B. Davis

{"title":"Effect of Potassium Lactate and Sodium Diacetate Combination to Inhibit Listeria Monocytogenes In Low and High Fat Chicken and Turkey Hotdog Model Systems","authors":"A. Perumalla, N. Hettiarachchy, K. Over, S. Ricke, E. Gbur, Jinying Zhang, B. Davis","doi":"10.2174/1874256401206010016","DOIUrl":"https://doi.org/10.2174/1874256401206010016","url":null,"abstract":"Effect of potassium lactate (PL) and sodium diacetate (SD) combinations at varying levels were evaluated in low (5%) and high (20%) fat chicken and turkey hotdog model systems. All the samples were surface inoculated with Lis- teria monocytogenes (approximately 4.6 log cfu/g), vacuum packed and stored at 4 o C for 28 days to determine the effec- tive combination of PL and SD and the effect of fat content on the growth inhibition of L. monocytogenes. In chicken hot- dog samples, maximum growth inhibitions (3.4 log cfu/g) were observed in low fat samples formulated with 3.0% PL and 0.15% SD. In turkey hotdog samples, maximum growth inhibitions (3.3 log cfu/g) were observed in low fat samples for- mulated with 3.0% PL and 0.2% SD. Effective combination levels determined in low and high fat chicken were 3.0% PL and 0.15% SD, whereas in low and high fat turkey, the effective levels were 3.0% PL and 0.20% SD. Overall, fat content had significant effect (P < 0.05) on growth inhibition as indicated by higher inhibitions in low fat chicken and turkey hot- dogs than high fat samples. These results demonstrate that commercial usage levels of PL (2.0%) and SD (0.15%) alone are not sufficient to control L. monocytogenes in case of pathogen contamination.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"11 1","pages":"16-23"},"PeriodicalIF":0.0,"publicationDate":"2012-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75895834","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: 13