World Journal of Food Science and Technology最新文献_第2页

Tecoma stans Essential Oils: A Useful Additive in Food Industries 特科马斯坦精油:食品工业中有用的添加剂

World Journal of Food Science and Technology Pub Date : 2023-05-31 DOI: 10.11648/j.wjfst.20230702.13

Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, O. Ekundayo

引用次数: 0

Predicting 7-24 Months Childs Infectious Disease and Responsible Supplementary Food for Infectious Disease: A Machine Learning Approach 预测7-24月龄儿童传染病和负责任的传染病补充食品:一种机器学习方法

World Journal of Food Science and Technology Pub Date : 2023-05-25 DOI: 10.11648/j.wjfst.20230702.12

Md Nesar Uddin Sorkar, Md. Roquib Uddin Sorkar

引用次数: 0

Total Phenolic Content and Antioxidant Capacity of Dunaliella salina Were Cultivated Under Stress Conditions on Salt Field Media 胁迫条件下盐渍杜氏藻总酚含量及抗氧化能力的培养

World Journal of Food Science and Technology Pub Date : 2023-05-17 DOI: 10.11648/j.wjfst.20230702.11

T. Vo, Dung Thi Ngoc Pham, Phuc Thi Hong Nguyen

引用次数: 0

Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health 棕榈油和椰子油饱和脂肪:特性、食品应用和健康

World Journal of Food Science and Technology Pub Date : 2023-02-04 DOI: 10.11648/j.wjfst.20230701.12

A. Arias, Alejandra Rizo Patron, Steven Simmons, Heather K. Bell, Valente B. Alvarez

{"title":"Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health","authors":"A. Arias, Alejandra Rizo Patron, Steven Simmons, Heather K. Bell, Valente B. Alvarez","doi":"10.11648/j.wjfst.20230701.12","DOIUrl":"https://doi.org/10.11648/j.wjfst.20230701.12","url":null,"abstract":": Fats and oils from plant sources are key components of a complete and healthful diet, as they supply essential fatty acids and liposoluble bioactive compounds. Many features and functions of dietary fats and oils have been studied extensively by the scientific community, with a focus on their impacts on human health. In this realm, an abundance of research has focused on the contribution of dietary fats and oils to the development of cardiovascular diseases, which is often attributed to their impact on the concentration of cholesterol in the blood. Such research has established that the degree of saturation plays a critical role in the impact of fats on cholesterol levels. Thus, consumption of polyunsaturated fatty acids and monounsaturated fatty acids decreases serum and low-density-lipoprotein cholesterol levels, while saturated fatty acids have cholesterol-increasing effects. Coconut and oil palm are the most prevalent sources of plant-derived saturated fatty acids in the diet, and in recent years there has been much debate centered around their health impacts throughout the scientific community. Consumers are hungry for scientific, fact-based guidance from reputable sources, as perception of these fat sources varies greatly from decade-to-decade, year-to-year, and month-to-month. This review on plant-derived saturated fats aims to put forth the most current research and issues related to cultivation, manufacturing of oils and derivatives, food applications, as well as health benefits and concerns, to allow the scientific community and consumers to make informed decisions when selecting foods to include as part of a healthful diet.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130970195","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

Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania 坦桑尼亚坦噶和姆特瓦拉沿海地区销售的仿鱼组胺水平和产组胺细菌的评估

World Journal of Food Science and Technology Pub Date : 2023-01-09 DOI: 10.11648/j.wjfst.20230701.11

Amani Musa, Ernatus Martin Mkupasi, Hieromin Amon Lamtane

引用次数: 0

Preparation and Quality Evaluation of Avocado (Persea Americana) Pulp Incorporated Yoghurt 牛油果(Persea Americana)果肉混合酸奶的制备及质量评价

World Journal of Food Science and Technology Pub Date : 2021-10-30 DOI: 10.11648/J.WJFST.20210504.13

A. Dangal, Parbat Katwal, S. Khatri, S. Dahal

{"title":"Preparation and Quality Evaluation of <i>Avocado (Persea Americana)</i> Pulp Incorporated Yoghurt","authors":"A. Dangal, Parbat Katwal, S. Khatri, S. Dahal","doi":"10.11648/J.WJFST.20210504.13","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210504.13","url":null,"abstract":"This study was aimed to prepare avocado (Persea Americana) pulp incorporated yoghurt and determine the nutritional compositions and sensorial properties. The standardized and pasteurized milk from DDC (Dairy Development Corporation) was taken for the preparation of yoghurt. Sensory evaluation of prepared five sample of products was carried out. The sensory evaluation revealed that the product containing 5% avocado pulp and 95% milk by volume was found to be best as per the score given by panelist. The avocado pulp was found to be rich in crude fat, crude fiber, calcium and crude protein content i.e., 20.98±0.04%, 2.54±0.4%, 11.05±0.04 mg/100g and 1.82±0.02% respectively. The moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH, total carbohydrate (%) and total energy (Kcal/100g) of best sample C was found to be 82.08±1.5, 16.10±1.25, 3.68±0.40, 1.16±0.02, 3.49±0.07, 0.11±0.07, 0.78±0.12, 3.91±1.2, 4±0.1, 12.02±2.17 and 91.28±4.71 respectively while the moisture content (%), total solid (%), fat (%), acidity (%), crude protein (%), crude fiber (%), total ash content (%), lactose (%), pH, total carbohydrate (%) and total energy (Kcal) of control sample A was found to 83.12±1.3, 14.94±1.31, 2.89±0.42, 1.125±0.01, 3.56±0.02, 0±0, 0.71±0.14, 4.01±1.1, 4.2±0.2, 11.6±1.88 and 82.79±3.66 respectively. Shelf-life of control and best sample was studied under refrigeration condition with respect to acidity, syneresis, TPC and total yeast and mold count for 7 days. Increase in ash content, fat and fiber was seen in the best sample C than in control sample A due to the addition of avocado pulp.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130256797","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

Assessment of the Wheat Value Chain Role in Food Security in Arsi Zone, Oromia National Regional State, Ethiopia 埃塞俄比亚奥罗米亚民族地区州Arsi地区小麦价值链在粮食安全中的作用评估

World Journal of Food Science and Technology Pub Date : 2021-10-30 DOI: 10.11648/J.WJFST.20210504.12

Solomon Ketema, Tebarek Megento

{"title":"Assessment of the Wheat Value Chain Role in Food Security in Arsi Zone, Oromia National Regional State, Ethiopia","authors":"Solomon Ketema, Tebarek Megento","doi":"10.11648/J.WJFST.20210504.12","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210504.12","url":null,"abstract":"The study examined the role of wheat value chain in the food security in Arsi Zone, Oromia National Regional State, Ethiopia. It uses both primary and secondary data collected through questionnaires, FGD, interview and desk review from a total of 336 randomly selected households. Data were analyzed using value chain mapping, percentage and cross-tabulations of frequency distribution. The result from the value chain analysis indicates the main actors in the study area include input suppliers, producers, brokers, wholesalers, processors, traders, and consumers, while the supporting actors are DAs, BoARD, cooperatives/unions, trade and industry office, and financial/credit institutions. Farmers receive a low-profit shares (23.81%) despite the fact that they are determined to produce quality wheat and bearing all the related risk of production. Farmers in the study area encounter marketing problem during harvesting seasons which accommodate the cost of production and create profit. Likewise, the well function of wheat value chain enhances the food security status of the poor in increasing their production and productivity, and generating income which increases their economic capacity. Therefore, the study recommends the government and other stakeholder should create effective and efficient market which benefit the farmers on one hand and strengthening the well function of value chain which increases the participation of the farmers in the chain.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"593 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123043988","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

Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review 棉子糖家族低聚糖，在食品原料中的存在，营养意义和分析方法，综述

World Journal of Food Science and Technology Pub Date : 2021-07-23 DOI: 10.11648/J.WJFST.20210503.11

M. Banti

{"title":"Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review","authors":"M. Banti","doi":"10.11648/J.WJFST.20210503.11","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210503.11","url":null,"abstract":"Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO2, H2 and CH4) which result in flatulence and hence can be considered as anti-nutritional factors as they cause abdominal discomfort, diarrhea, flatulence and others. RFOs are widely distributed in various crops. Leguminous plants for example are one of the most important plant food materials, for they are the concentrated and low cost sources of protein for the vegan population and low income societies. However, they are under-utilized in various countries specially developed countries because of the anti-nutritional factors including flatulence factor, raffinose family oligosaccharides. Apart from these anti-nutritional properties, RFOs is also among the important food components when consumed moderately. It is among the health promoting components of foods as it facilitates the growth of important microflora in the gut, enhance the activities of antioxidant enzyme system, hepatoprotective and other multiple health benefits. Therefore, it is very important to reduce RFOs to certain optimal amount only to reduce their adverse anti-nutritional effect and utilize their advantages.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114746378","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

Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours 添加面包小麦和Tef面粉制备的Injera的营养成分和感官品质评价

World Journal of Food Science and Technology Pub Date : 2021-07-23 DOI: 10.11648/J.WJFST.20210503.12

Cherinet Kasahun

{"title":"Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours","authors":"Cherinet Kasahun","doi":"10.11648/J.WJFST.20210503.12","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210503.12","url":null,"abstract":"The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121290298","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

Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality 咖啡脱粘剂和干燥剂对咖啡物理和感官品质的效果评价

World Journal of Food Science and Technology Pub Date : 2021-06-16 DOI: 10.11648/J.WJFST.20210502.13

Mikru Tesfa, Abrar Sualeh, Nigussie Mekonen

{"title":"Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality","authors":"Mikru Tesfa, Abrar Sualeh, Nigussie Mekonen","doi":"10.11648/J.WJFST.20210502.13","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210502.13","url":null,"abstract":"Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123481646","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