International Journal of Food Science and Nutrition Engineering最新文献

{"title":"Production and Effect of Storage in The Chemical Composition of Mozzarella Cheese","authors":"A. Sulieman, R. Ali, K. A. A. Razig","doi":"10.5923/J.FOOD.20120203.02","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120203.02","url":null,"abstract":"The present study aimed at the determining the storage stability of the yield and the physico-chemical characteristics of mozzarella cheese prepared from cow milk, goat milk and a mixture of cow and goat milk. The cheeses were subjected to the analyses during different storage periods (first day , 15 th th day and 30 th day of storage period, respectively. Most of the most of chemical components of mozarella cheese were not affected by storage. These components were significantly affected by milk types. The results also indicated that mixture milk mozzarella cheese (MMMC) had higher cheese yield which differe significantly (p≤0.05) from other cheese types throughout storage period. The study recommended encouraging dairy industry in Sudan to use goat's milk or a mixture of goat's and cow's milk in production of mozarella cheese.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116019184","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}

{"title":"Screening of Phytochemical Compounds and Toxic Proteinaceous Protease Inhibitor in Some Lesser-Known Food Based Plants and Their Effects and Potential Applications in Food","authors":"A. Aberoumand","doi":"10.5923/J.FOOD.20120202.01","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120202.01","url":null,"abstract":"Compounds or substances which act to reduce nutrient intake, digestion, absorption and utilization and may produce other adverse effects are referred to as anti-nutrients or anti-nutritional factors. Plant sources contain in their raw state wide varieties of anti-nutrients which are potentially toxic. This study was conducted to phytochemical investigation on fruits and plants from India and Iran. Eight plant species were used. A qualitative phytochemical analysis was performed for the presence of polyphenols, saponins, alkaloids, phytic acid, trypsin inhibitor and saponins. The results obtained of the investigated plants showed that the all eight samples were found to be polyphenols but Solanum indicum contains highest value(7.02mg/g). All samples showed the presence of alkaloids, and showed presence of saponins except Alocacia and As- paragus and showed presence of steroids except Chlorophytum and Asparagus. Portulaca with(16.9 TIU/g) and Asparagus with(0.8 TIU/g) contain highest and lowest values of trypsin inhibitor respectively. The phytochemical screening revealed moderate phytate contents except Solanum and Portulaca. The plants are rich sources of polyphenols appear to have protec- tive effects for human health. Trypsin inhibitor and phytic acid may play a role as an antioxidant in plants and may be beneficial to health when it is consumed.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"670 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134530037","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}

{"title":"Application of Nonlinear Programming for Optimization of Nutrient Requirements for Maximum Weight Gain in Buffaloes","authors":"Pratiksha Saxena","doi":"10.5923/J.FOOD.20110101.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20110101.03","url":null,"abstract":"In this paper, nonlinear effects of nutrient ingredients are introduced as an approach closer to the true effects of nutrient ingredients. A nonlinear model is developed to take consideration of nutrient ingredients more effectively. The nonlinear model is introduced in order to maximize the weight gain in buffalo by the optimal use of feed ingredients. Data from a variable caloric density study for buffalo is fitted to nonlinear objective function expression for weight gain of the animal in terms of feed ingredients. National Research Council requirements are introduced as constraints for mathematical model. Proposed model with nonlinear programming measures its performance and gives a comparative result with linear programming models. Thus the study is an attempt to develop a nonlinear programming model for optimal planning and best use of nutrient ingredients.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117211801","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}

{"title":"Evaluation of Guava Products Quality","authors":"D. Kadam, P. Kaushik, Ramesh Kumar","doi":"10.5923/J.FOOD.20120201.02","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120201.02","url":null,"abstract":"Fresh ripened Guavas were procured from entrepreneur's field and were weighed, sorted, washed, lye peeled before crushing and sieving to get guava pulp for preparation of different products such as RTS, Nectar and guava bar. Physico-chemical properties (Total Soluble Solids (TSS) Acidity, Ascorbic acid Content (AAC), Thermal properties, Particle Size analysis) and microbial properties (bacteria, yeast and mould) were studied for the products prepared. Thermal proper- ties such as Thermal Conductivity (w/mk); Thermal diffusivity (mm 2 /s), Specific Heat Capacity (J/m 3 k) and Thermal Re- sistivity (mk/w) ranged between 0.319-0.640, 0.076-0.086, 4.170-7.459 and 1.562-3.136 respectively. Particle size of guava products varied from 301to 1033 µm. Ascorbic acid content decreased with the decrease in TSS during product preparation. Microbial examination revealed that the product is safe to consume.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115407903","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}

{"title":"Ultraviolet Pasteurization for Food Industry","authors":"Ruplal Choudhary, Srinivasarao Bandla","doi":"10.5923/J.FOOD.20120201.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120201.03","url":null,"abstract":"This article reviews the status and scope of ultraviolet (UV) light technology in food processing industry for control of foodborne pathogens and spoilage organisms for food safety and shelf life extension. The literature suggests that there have been extensive studies on application of ultraviolet light for disinfection of apple ciders. FDA acceptable reduc- tion of pathogens and spoilage organisms were reported by UV treatment of for apple cider. Several recent studies on UV treatment of milk suggest that there is more work needed to improve design of UV reactors for raw milk processing. Fresh produce industry will also benefit from UV processing so that occurrence of frequent outbreaks can be avoided. A brief review of recent applications in produce industry has also been reported. Finally a recommendation was made for future direction of UV application research in food processing industry. Deterioration of foods by pathogenic and spoilage mi- croorganisms can be minimized by food processing and preservation techniques. Frequent outbreaks of foodborne pathogens are associated with fresh produce, milk and fruit juices. Currently, produce industry uses chemicals and fu- migants to control pathogens in packing and handling in- dustries. The liquid foods and dairy industry uses thermal pasteurization methods to disinfect food pathogens and ex- tend the shelf-life of products. Though thermal methods are effective in inactivating microorganisms, thermal process- ing negatively affects foods through losses in vitamins; and changes in sensory properties, such as color, flavor and wholesomeness (Montenegro et al. 2002). Moreover, ther- mal processing is not practical in fresh produce industry. Thermal pasteurization also affects enzyme inactivation, lipid oxidation, protein denaturation and non-enzymatic browning. Therefore nonthermal processing methods are being studies as alternative food processing techniques. Currently several nonthermal technologies are under re- search. Some of these technologies are ultrasound (US), high-pressure processing (HPP), pulsed electric fields (PEF), pulsed light treatment (PL), ultraviolet light (UV), and non-thermal atmospheric pressure plasma (NTAP). These novel non-thermal methods may be useful in inactivating foodborne pathogens and spoilage microorganisms from a","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122703010","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}

{"title":"Quality Characteristics of Dried Fish Obtained From Eldeim Area, Central Sudan","authors":"A. Sulieman, Waleed A. Mustafa","doi":"10.5923/J.FOOD.20120201.01","DOIUrl":"https://doi.org/10.5923/J.FOOD.20120201.01","url":null,"abstract":"In the present study the prevailing drying methods for fish preservation in ElDueim area, central Sudan were assessed. The processes and analysis were done in two seasons: summer and winter. The chemical analyses indicated the similarity of most of the tested chemical components of the various samples. High microbial load was detected in raw fishes indicating that their quick spoilage at ambient temperature, and the presence of coliforms, staphylococci and salmonella indicates that the raw fish handling is not safe. On the other hand, most of the examined dried fish products were devoid of pathogenic bacteria, and sharp decrease was observed in the numbers of indicator microorganisms like coliforms. The sen- sory analysis indicated higher acceptance of most of the tested samples.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133223797","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}

{"title":"Effect of Clonal Variation on Quality of Kocho , Traditional Fermented Food from Enset ( Ensete Ventricosum ), Musaceae","authors":"T. Karssa, A. Papini","doi":"10.5923/J.FOOD.20180803.04","DOIUrl":"https://doi.org/10.5923/J.FOOD.20180803.04","url":null,"abstract":"Enset (Ensete ventricosum Welw. Cheesman) is an important multipurpose crop serving for a large part of the Ethiopian population living in the southern and southwestern parts of the country. Survey on indigenous knowledge of farmers on local system of selection and identification of enset varieties was carried out in three localities of Sidama zone, namely: Chafee Jebesa (3 km east of Hawassa), Tulla and Abella 13 and 16 km, respectively, (south of Hawassa) from November 2011 to July 2011. The main objective of the study was to evaluate the sensory characteristics in relation to a nutritional analysis of selected top ten enset varieties. Open – ended and semi-structured purposive questionnaires targeted on best varieties of enset commonly used in the above mentioned localities were used for the survey. The sensory characteristics such as appearance, odor, taste, sourness, dryness and texture of kocho samples prepared from each selected enset variety were evaluated using a sensory panel of judges. Nutritional analysis of the selected varieties was also carried out using Official Methods of Analysis (AOAC, 1984, 1990, 1995). The results of nutritional analysis revealed that there was no significant difference among the selected varieties in terms of their moisture and ash content. The values of moisture content ranged from 59.90 to 63.30% while ash content was between 2.11 to 2.35%. However significant differences have been observed among the selected varieties in terms of their protein (2.93 to 3.51%), fat (0.43 to 1.25%), fiber (3.22 to 4.57%) and carbohydrate (49.21 to 64.15%) content. This is mainly attributed to varietal differences among the selected enset plants. In conclusion, varietal variation can affect proximate composition as well as sensory characteristics of the final product. This investigation can be the starting point for the selection of varieties of better nutritional value to reduce possible dietary insufficient uptake particularly of proteins and calories in the area.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124300405","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}

{"title":"Assessment of exposure to ochratoxin - A (OTA) through ground roasted coffee in two cameroonian cities: Yaounde and Douala","authors":"P. Mounjouenpou, N. Durand, J. Guiraud, S. A. M. Tetmoun, Dominique Gueule, B. Guyot","doi":"10.5923/J.FOOD.20130303.03","DOIUrl":"https://doi.org/10.5923/J.FOOD.20130303.03","url":null,"abstract":"Occurrence of ochrato xin A (OTA) in ground roasted coffee fro m d ifferent brands and types available in Yaounde and Douala cities was assessed. Based on these data, exposure of the Cameroonian population to OTA through coffee consumption was estimated. Coffee samples were purchased in hypermarkets and supermarkets of the two selected cities of Cameroon. OTA was extracted, cleaned-up by immunoaffin ity columns, and detected by HPLC-fluorescence detection. OTA was found in 64.7% of pure Arab ica coffee, 75% of pure Robusta coffee, and 62% of Arab ica / Robusta mixtu re coffee, with OTA levels ranging fro m 0.3 to 4.9 µg.kg -1 , 0.6 to 18 µg.kg -1 and 0.3 to 7.4 µg.kg -1 respectively. Robusta Coffee brands are the most contaminated, follo w by coffee mixture brands and Arabica coffee brands. The daily intake of OTA is 0.065 ng / kg bw per day. Consumption of OTA fro m coffee in the cities of Douala and Yaounde are then very lo w compared to that of Europe who is 2-3 ng/kg bw per day. Consumption of OTA fro m coffee in the cities of Douala and Yaounde is very low co mpared to that of Europe, for wh ich the rate is 2-3 ng/kg bw per day.","PeriodicalId":276875,"journal":{"name":"International Journal of Food Science and Nutrition Engineering","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130280450","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}