MOJ Food Processing & Technology最新文献_第2页

Novel insights on recent advances to enhance the quality of plant-based food O/W emulsions 提高植物性食品O/W乳剂质量的最新进展

MOJ Food Processing & Technology Pub Date : 2023-05-30 DOI: 10.15406/mojfpt.2023.11.00280

Taha Mehany

引用次数: 0

Effects of storage conditions on superoxidised water 储存条件对超氧化水的影响

MOJ Food Processing & Technology Pub Date : 2023-05-18 DOI: 10.15406/mojfpt.2023.11.00279

T. Sen, Lim Lai Huat, Vincentius Kenny Andrianto

{"title":"Effects of storage conditions on superoxidised water","authors":"T. Sen, Lim Lai Huat, Vincentius Kenny Andrianto","doi":"10.15406/mojfpt.2023.11.00279","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00279","url":null,"abstract":"Superoxidised water (SOW) in the food industry has several advantages over traditional chemical disinfectants. SOW is non-toxic and environmentally friendly and does not leave any harmful by-products. In addition, SOW is easy to use and can be applied to various food surfaces. SOW has been used to avoid the food industry's biological pollution caused by food-borne bacteria pathogens with recognized as a short producing time and evident in the sterilization process, SOW is highly recommended for its eco-friendly ability. Chlorine-containing solutions such as SOW are used for broad disinfection purposes, including in the food industry. Still, their effectiveness and stabilities often need to be investigated as residues such as chlorine in SOW are not stable. The efficacy of SOW can be easily affected by several factors, including pH, temperature, and organic matter content. In this study, the two different storage conditions influenced by the light exploration were used to investigate the light condition that directly impacts the chlorine level in SOW. Light intensity plays an important role in determining chlorine loss from SOW. Chlorine dissipation rates in the light condition are higher than in the dark condition. With the initial 40+0.00 mg/L of chlorine, the chlorine level was decreased as plastic bottle/light > glass bottle/light > plastic bottle/without light> glass bottle/without light. They show that the change in chlorine level is significantly influenced by the type of bottle and the environmental condition, such as light intensity, in this study. The results obtained in this study validate the practice of SOW’s storage condition to slow down chlorine's bulk decay when applied in various industries, such as the food industry.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"119 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132996893","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

Molecular caviar” of hydrolyzed collagen from tilapia skin: marketing and sensory perception 罗非鱼皮水解胶原蛋白的分子鱼子酱:市场和感官知觉

MOJ Food Processing & Technology Pub Date : 2023-04-28 DOI: 10.15406/mojfpt.2023.11.00278

T. Brandão, Nayara Kelen Miranda Mendes, Willy Kelvin dos Anjos Candeira, Jefferson Messias Borges, Paulo Henrique Machado de Sousa, Robson Bastos da Silva, Maria Christina Sanches Muratori

{"title":"Molecular caviar” of hydrolyzed collagen from tilapia skin: marketing and sensory perception","authors":"T. Brandão, Nayara Kelen Miranda Mendes, Willy Kelvin dos Anjos Candeira, Jefferson Messias Borges, Paulo Henrique Machado de Sousa, Robson Bastos da Silva, Maria Christina Sanches Muratori","doi":"10.15406/mojfpt.2023.11.00278","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00278","url":null,"abstract":"Development of new commercialized products and new recognized products that are increasingly innovative and promising. Among the ingredients that suit the characteristics, there is the hydrolyzed collagen of Nile tilapia (Oreochomis niloticus), extracted from the skin of some promissory tilapia to be discarded, as an alternative due to its nutritional and technological characteristics. Considering the importance of innovation in the food market and the use of healthy and sustainable ingredients for consumers, the marketing and sensory perception of a \"molecular caviar\" developed with the ingredient hydrolyzed collagen from tilapia skin was evaluated. The new product (molecular caviar) was compared with caviar (from sturgeon), via photographic records and questions about its sensory and marketing aspects, in a questionnaire made available on the Google Forms online platform, between October and November 2021 (pandemic period of SARS-COV 19). After analyzing the data, it was observed that the molecular caviar of hydrolyzed collagen from tilapia skin showed a high level of acceptability and purchase intent. In conclusion, molecular caviar appears as a possibility for the use and consumption of hydrolyzed collagen from tilapia skin.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131209003","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

Food and behavior profile of children with autism spectrum disorder (ASD) in city of Ouro Preto/MG 欧鲁普雷图市自闭症谱系障碍(ASD)儿童的食物和行为特征

MOJ Food Processing & Technology Pub Date : 2023-04-18 DOI: 10.15406/mojfpt.2023.11.00277

Késia Regina Ferreira Santos, Bruna Letícia Oliveira Gomes, S. M. Vieira, M. C. Ribeiro, Patrícia Aparecida Pimenta Pereira

{"title":"Food and behavior profile of children with autism spectrum disorder (ASD) in city of Ouro Preto/MG","authors":"Késia Regina Ferreira Santos, Bruna Letícia Oliveira Gomes, S. M. Vieira, M. C. Ribeiro, Patrícia Aparecida Pimenta Pereira","doi":"10.15406/mojfpt.2023.11.00277","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00277","url":null,"abstract":"Autism is a developmental disorder that affects communication, behavior, and social interaction. Autism symptoms may include delayed language development, difficulty making eye contact, repetitive movements or behaviors, and sensitivity to certain sensory stimuli. Therefore, the objective of this study was to evaluate the dietary and behavioral profile of children with Autism Spectrum Disorder (ASD) in city of Ouro Preto/MG. For this, the medical records of 11 children/young people assisted by the Association of Parents and Friends of the Exceptional (APAE) and the Psychosocial Care Center (CAPSij) in Ouro Preto/MG were evaluated. In addition, the responses obtained by parents and/or guardians about the dietary and behavioral profile of these individuals assisted by the institutions were evaluated using a questionnaire. The results were analyzed using word clouds and frequency analysis. In view of this, it is concluded that the dietary profile of children/young people with ASD is marked by food selectivity and that the main sensory aspect related to selectivity is texture, and that the foods most consumed by this group are industrialized foods, sugary foods and foods with low nutritional value. The least consumed are vegetables and fruits. In addition, the overload of mothers of children/young people with ASD was evident, being related to the great dependence of individuals on the mother.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116810660","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

Role of nutrition in wound closure: a case report 营养在伤口愈合中的作用:1例报告

MOJ Food Processing & Technology Pub Date : 2023-04-10 DOI: 10.15406/mojfpt.2023.11.00276

Dania Ramírez Gonzalez, García Martinez Jorge Alberto, Ramirez Lopez Valeria Karina, González González Armando Francisco

{"title":"Role of nutrition in wound closure: a case report","authors":"Dania Ramírez Gonzalez, García Martinez Jorge Alberto, Ramirez Lopez Valeria Karina, González González Armando Francisco","doi":"10.15406/mojfpt.2023.11.00276","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00276","url":null,"abstract":"Malnutrition is a common risk factor in chronic wounds due to its long healing period and it should be considered in their prevention. Nutrition during the wound-healing process should be adequate for the increased demand. The objective from this study is to present a case report of the evolution of a chronic infected wound after multidisciplinary management, including surgical approach, antibiotic therapy, and nutrition for its resolution. A 43-year-old female who begins with sudden pain in the left inguinal region associated with swelling. She received analgesic treatment without improvement and decided to attend the hospital where is diagnosed with septic shock secondary to soft tissue infection. Surgical drainage was done and a vulvar abscess was found, dissecting from the mount pubis to the ischiopubic fossa with necrotic tissue and fetid purulent material. In the postoperative period, multiple surgical lavages and debridements were carried out, followed by a VAC system. Nutritional parameters were below the acceptable level, parenteral nutrition was started and enteral nutrition with arginine boluses. Admission to the nutritional support service with parenteral nutrition and subsequently switching to enteral nutrition with arginine support raised their levels according to the improvement of the wound previously reported. Nutrient deficiency has been found in patients with chronic wounds and although the role of nutrition has not been adequately established, clinical improvement can be attributed to the establishment of treatment with complementary nutrition. Due to the good clinical response of our patient, we suggest formulas supplemented with arginine as part of the complete treatment (medical and surgical). The use of arginine dietary supplements in surgical patients leads to a consistent and significant reduction in postoperative infections.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"45 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113931502","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

Expanding the amplitude of propolis uses 扩大蜂胶的使用幅度

MOJ Food Processing & Technology Pub Date : 2023-02-08 DOI: 10.15406/mojfpt.2023.11.00275

A. Salatino

{"title":"Expanding the amplitude of propolis uses","authors":"A. Salatino","doi":"10.15406/mojfpt.2023.11.00275","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00275","url":null,"abstract":"Propolis is an apiculture product containing beeswax, bee saliva and resins that bees collect from selected plants. Among the various uses of propolis by the hive, protection against natural enemies, chiefly of microbial origin, stands out, contributing to enhance the hive immunity and resistance against infection. Most known types of propolis have phenolic substances as main resin constituents. Several phenolic compounds from propolis including flavonoids, are active against bacteria. Experiments and clinical practice have shown that propolis is helpful in several areas, the antibacterial activity of propolis constituents being the driving force of the performance. Propolis extracts have been used as preservative of several kind of animal and plant derived foods, food packages, as well as in veterinary, dentistry and therapies for human care against infectious diseases. Propolis extracts have been used experimentally as adjuvant in antibiotic therapy against infectious diseases, with positive results regarding reduction of effective doses of the antibiotic, and is expected as well to reduce the risk of development of bacteria resistance against antibiotics. Hospital therapies have benefited of the association of propolis extract as adjuvant with drugs used in the treatment of COVID-19. Fostering the uses of propolis in therapies require the development of active fractions of propolis, containing a limited number of constituents and exact qualitative and quantitative constitution.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"121 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127193842","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

Evaluating the antimicrobial effects of turmeric, ginger and clove extracts on some food pathogen 姜黄、姜、丁香提取物对几种食品病原菌的抑菌效果评价

MOJ Food Processing & Technology Pub Date : 2023-01-23 DOI: 10.15406/mojfpt.2023.11.00274

E. S., J. H., Zia Sh

{"title":"Evaluating the antimicrobial effects of turmeric, ginger and clove extracts on some food pathogen","authors":"E. S., J. H., Zia Sh","doi":"10.15406/mojfpt.2023.11.00274","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00274","url":null,"abstract":"The aim of this study was to investigate the antibacterial effects of hydroalcoholic extracts of turmeric, ginger and clove on food pathogens including Salmonella Typhimurium, Shigella Dysenteriae and E. coli. To determine the antimicrobial effects, certain volumes of hydroalcoholic extracts of turmeric, ginger and clove were added to the blank disks, and after culturing the bacteria in Müller-Hinton Agar culture medium, the disks were placed on the culture medium and after the time required for the growth of the microorganism, the cultures were examined for the diameter of the growth inhibition zone. Among the aqueous extracts, the highest antibacterial effect was related to the aqueous extract of turmeric on Escherichia coli pathogen with an average diameter of the growth inhibition zone of 17 mm and the lowest antibacterial effect was related to the aqueous extract of turmeric versus Salmonella with an average diameter of the growth inhibition zone of 9.5 mm. Among ethanolic extracts, the highest antibacterial effect was related to turmeric and ginger against Escherichia coli and Shigella (average diameter of growth inhibition zone 15.1 mm) and the lowest effect was related to ethanolic extract of turmeric versus Salmonella (mean diameter of growth inhibition zone of 10 mm. Among methanolic extracts, the highest antibacterial effect was related to turmeric methanolic extract versus Shigella (mean diameter of growth inhibition zone of 16.8 mm) and the lowest effect was related to methanolic extract of clove versus Escherichia coli (mean diameter of growth inhibition zone of 10.5 mm). Among the studied pathogens, Salmonella showed the highest sensitivity to the hydroalcoholic extracts of the medicinal plants used, and the highest resistance was obtained for Shigella. Considering that the hydroalcoholic extracts of turmeric, ginger and clove have antimicrobial properties, they can be used as food preservatives against Salmonella, Escherichia and Shigella.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130756080","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

Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads 使用天然酸奶、菠萝汁和啤酒麦芽汁作为酵母发酵剂，结合白面粉和全麦面粉来改善牛奶面包的工艺特性

MOJ Food Processing & Technology Pub Date : 2023-01-16 DOI: 10.15406/mojfpt.2023.11.00272

Janaína Gomes dos Santos, Poliana Martins de Ávila, Raphael Antônio Borges Gomes, Reginaldo de Souza Monteiro, S. M. Vieira, Patrícia Aparecida Pimenta Pereira

{"title":"Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads","authors":"Janaína Gomes dos Santos, Poliana Martins de Ávila, Raphael Antônio Borges Gomes, Reginaldo de Souza Monteiro, S. M. Vieira, Patrícia Aparecida Pimenta Pereira","doi":"10.15406/mojfpt.2023.11.00272","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00272","url":null,"abstract":"The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129610894","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

Effects of operating speed, cutter bar cutting speed and forage plant moisture content on performance of a forage harvester 操作速度、刀杆切割速度和牧草植物含水量对牧草收获机性能的影响

MOJ Food Processing & Technology Pub Date : 2023-01-05 DOI: 10.15406/mojfpt.2023.11.00271

Gana I M, Gbabo A, Hassan A M, Yusuf A

{"title":"Effects of operating speed, cutter bar cutting speed and forage plant moisture content on performance of a forage harvester","authors":"Gana I M, Gbabo A, Hassan A M, Yusuf A","doi":"10.15406/mojfpt.2023.11.00271","DOIUrl":"https://doi.org/10.15406/mojfpt.2023.11.00271","url":null,"abstract":"Many researchers have advocated for the establishment of grazing zones and pasture farming as one method of reducing conflict between farmers and herders. In most developing countries, pastures are harvested using manual means, which is tedious and time-consuming. As a result, a self-propelled forage harvester was developed. This research looks into the effects of forage plant moisture content, cutter bar cutting speed, and operating speed on the cutting and field efficiencies of the forage harvester. The experiment was based on a central composite rotatable design (CCRD). The machine's testing revealed that a combination of an operating speed of 2.4 km/h, a cutting speed of 55 m/min and forage plant moisture content of 55% yielded the highest cutting efficiency and field efficiency of 94.42% and 89.95%, respectively. The cutting efficiency was significantly (P≤0.001) affected by the cutting speed and the forage plant moisture content, whereas all the parameters significantly (P≤0.001) affected the field efficiency. The desirability function method in rsm was used to optimize the machine settings via numerical optimization. This resulted in a combination of 2.33 km/hr operating speed, 54 m/min cutting speed, and 67% plant moisture content (wb) that offered optimal values of cutting efficiency of 94.36% and field efficiency of 91.3%. The study's findings were used to establish harvester settings that would produce the best machine performance.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116776577","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

Cellulases, hemicellulases and ligninolytic enzymes: mechanism of action, optimal processing conditions and obtaining value-added compounds in plant matrices 纤维素酶、半纤维素酶和木质素分解酶:作用机制、最佳加工条件和在植物基质中获得增值化合物

MOJ Food Processing & Technology Pub Date : 2022-12-23 DOI: 10.15406/mojfpt.2022.10.00270

Gonzalez-Gonzalez Manuela del Rosario, Miranda-López Rita

引用次数: 1

MOJ Food Processing &amp; Technology最新文献

MOJ Food Processing & Technology最新文献