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How normal body temperature relevance with falooda ice cream loving? 正常体温与爱吃冰淇淋有什么关系?
MOJ Food Processing & Technology Pub Date : 2019-04-05 DOI: 10.15406/mojfpt.2019.07.00220
M. Qadir, Zubair Saleem
{"title":"How normal body temperature relevance with falooda ice cream loving?","authors":"M. Qadir, Zubair Saleem","doi":"10.15406/mojfpt.2019.07.00220","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00220","url":null,"abstract":"Normal body temperature also called normothermia its normal range in humans is 37 degrees celsius. If its valued increased above 43 degrees celsius this condition is called hyperthermia, similarly if decreased below 30 degrees celsius this is called hypothermia. Body temperature depends upon the physical activities, sex, age of individual. Body temperature is measured by the thermometer. The most excellent and accurate thermometer is Temporal artery thermometer which measured exact reading. Falooda ice cream contains sabja seeds, semiya, sugar and diary products that gives us energy. This is healthy drink because it reduced blood pressure or decreased the body temperature during hot days. First of all, it was originated from the India subcontinents and Nadar shah was the first person who brought it in India with him.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133716543","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 properties and antibacterial activity of fermented Monascus purpureus extracts 红曲霉发酵提取物的抗氧化性能及抑菌活性
MOJ Food Processing & Technology Pub Date : 2019-03-29 DOI: 10.15406/mojfpt.2019.07.00219
Chung-Saint Lin, Hum-Fa Hur, Chih-Cheng Lin
{"title":"Antioxidant properties and antibacterial activity of fermented Monascus purpureus extracts","authors":"Chung-Saint Lin, Hum-Fa Hur, Chih-Cheng Lin","doi":"10.15406/mojfpt.2019.07.00219","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00219","url":null,"abstract":"Monascus rice ferment extracts has anti-oxidant and antibiotic efficiency. Oxidative stress contributes to skin aging and can adversely affect skin health, which means antioxidants active in skin cells may support skin health. Antioxidant can contribute to defending old. Suppress the production that the epidermis bacterium can reduce the whelk and comedo. Our objective to evaluate the antioxidant properties, antibacterial activity and protective effects on UV-induced damage in HaCaT keratinocytes of extra different carbon and nitrogen sources at water (MRW) and methanolic (MRM) extracts from Monascus purpureus BCRC 31615 fermented rice. Effectiveness in reducing powers and DPPH radical scavenging ability was Monascus rice add MSG water extract has prominent ability. The ferment rice added nitrogen source to increase total phenols and kojic acid content. Antibacterial activities showed good in inhibition Staphylococcus aureus BCRC 10780. Protective effects on UV-induced damage in HaCaT keratinocytes which M. purpureus ferment rice added with extra nitrogen source was especially potent in inhibited UV-induced keratinocyte death.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128785753","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
Physical and chemical properties of grapes of Peshawar city 白沙瓦葡萄的物理和化学特性
MOJ Food Processing & Technology Pub Date : 2019-03-26 DOI: 10.15406/mojfpt.2019.07.00218
A. Ullah, Said Badshah, Ajmeel Ur Rahman, S. Din
{"title":"Physical and chemical properties of grapes of Peshawar city","authors":"A. Ullah, Said Badshah, Ajmeel Ur Rahman, S. Din","doi":"10.15406/mojfpt.2019.07.00218","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00218","url":null,"abstract":"Various types of grapes (Large blue-red, large red, Sunder Khani, middle-sized green and small yellow) grapes were collected from the local fruits markets of Peshawar City and were analyzed for their physicochemical parameters. TSS value of the small yellow type was high (26.0). The difference of acids value, showing acids content of the grapes, was negligible at range of 6 to 7. Sugar ranged from 50 to 75% with the maximum amount seen in large blue red grapes. The berries contained considerable amount of moisture (75.43 to 92.34%). Na and K were also present in appreciable amounts. Na was high in Sunderkhani while K in large blue red types. Linoleic acid, was found the most abundant fatty acid profile ranging from 66.0 g/100 g of total fatty acids, in small yellow oil seed. Considerable amount of oleic acid was also present in all samples. The data showed that acidic pH; high acid value and inclusion of K; and moisture in high amounts made the grapes very attractive fruits that should be studied for other beneficial constituents.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116196481","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
Therapeutic potentialities of prickly pear Opuntia spp 刺梨的治疗潜力
MOJ Food Processing & Technology Pub Date : 2019-03-21 DOI: 10.15406/mojfpt.2019.07.00217
Olfa R’bia, S. Smiti
{"title":"Therapeutic potentialities of prickly pear Opuntia spp","authors":"Olfa R’bia, S. Smiti","doi":"10.15406/mojfpt.2019.07.00217","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00217","url":null,"abstract":"Opuntia spp. is an important cactaceae inhibiting and preventing some pathologies. Thus, in the present mini review, a short focus is drawn to the therapeutic potentialities of Opuntia bioactive compounds. In fact, this review aimed to provide sufficient background informations about some biological activities of Opuntia spp. such as antioxidant, neuroprotective, anti-inflammatory and antidiabetic activities. In order to give a solution for some pathologies, a special emphasis is paid to biological mechanisms of Opuntia fruits, stems and oils biomolecules.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125494403","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
The emerging market of propolis of stingless bees in tropical countries 热带国家无刺蜜蜂蜂胶的新兴市场
MOJ Food Processing & Technology Pub Date : 2019-03-12 DOI: 10.15406/mojfpt.2019.07.00215
A. Salatino, Leonardo Regnier L Pereira, Maria Luiza Faria Salatino
{"title":"The emerging market of propolis of stingless bees in tropical countries","authors":"A. Salatino, Leonardo Regnier L Pereira, Maria Luiza Faria Salatino","doi":"10.15406/mojfpt.2019.07.00215","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00215","url":null,"abstract":"Propolis is hive product containing chiefly beeswax and resin derived from plant tissues or exudates. Many health benefits derived from propolis have been pointed out. International market of propolis is represented solely by propolis produced by Apis mellifera. In tropical countries there has been a trend toward consumption of products from hives of native bees. Among them stand out species of Meliponini, many of them characterized as stingless bees. Studies about propolis of stingless bees have indicated that they are chemically similar with honey bee propolis. Several biological activities of propolis of stingless bees have been reported, such as antimicrobial and anti-tumoral. Stingless beekeeping is an emerging market in several parts of the world, with the possibility of being practiced in forest habitats. In Brazil, it has favorable perspectives of bringing about economic, social and environmental benefits.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"268 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133848579","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: 21
Convective solar drying of spinach leaves 菠菜叶片的太阳能对流干燥
MOJ Food Processing & Technology Pub Date : 2019-02-28 DOI: 10.15406/mojfpt.2019.07.00214
R. Ferhat, N. Siabdallah, M. Lahbari, D. Fahloul
{"title":"Convective solar drying of spinach leaves","authors":"R. Ferhat, N. Siabdallah, M. Lahbari, D. Fahloul","doi":"10.15406/mojfpt.2019.07.00214","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00214","url":null,"abstract":"The drying on of the means is usually used which allows the conservation of the food products by lowering of the activity of water. This paper presents the results of an experimental spinach (Spinacia oleracea) drying study in a new solar dryer. It is an indirect solar dryer with forced convection was developed and improved at the Food Science laboratory. Drying spinach leaves to a final moisture content of 2% from 93.2% (wet basis), with an air-drying speed equal to 1m/s. This study made it possible to determine the drying kinetics of spinach leaves, the evolution of the temperature profile and the influence of drying air recycling (0, 50 and 90%) on drying time. The curves of drying obtained show that the drying rate increased marginally with the increase in fraction of air recycled. It is reduced 3 to 4 hours, by increasing the fraction air recycled from 50 to 90 % respectively, with a significant profit of thermal energy. The drying temperature is higher and stable in the drying chamber of the order of 55 to 65°C (90% air recycled).","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114745317","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
Interactive effects of storage temperatures and packaging methods on sweet basil 贮藏温度与包装方式对甜罗勒的交互影响
MOJ Food Processing & Technology Pub Date : 2019-02-07 DOI: 10.15406/mojfpt.2019.07.00213
Teo Ss, Tay Frx
{"title":"Interactive effects of storage temperatures and packaging methods on sweet basil","authors":"Teo Ss, Tay Frx","doi":"10.15406/mojfpt.2019.07.00213","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00213","url":null,"abstract":"Leafy vegetables were packed into packaging under refrigerated temperature in order to prolong its shelf life. When the temperature and packaging approaches are not in optimum condition to the vegetables, the freshness of vegetables will be affected and indirectly increase food wastes. The aim of this project is to study the combined effect of temperature and packaging methods on basil through evaluating its weight loss, chlorophyll content and vitamin C content. The basil was germinated, growth and harvested randomly in a total of 13 weeks and packed and stored under six different conditions (4°C with perforated packaging; 4°C with non-perforated packaging; 20°C with perforated packaging; 20°C with non-perforated packaging; 30°C with perforated and 30°C with non-perforated packaging). Experimental results shown that storage of sweet basil in perforated packaging, at 4°C provided minimum loss weight and maximum chlorophyll and vitamin C retained. In future, a well-planned vegetable freshness index can be proposed to evaluate the freshness by its weight, chlorophyll content, and vitamin C content.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"275 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122751370","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
Effects of ultrasound pretreatment with different frequencies on the degree of hydrolysis and ACE inhibitory activity of stevia protein 不同频率超声预处理对甜菊糖蛋白水解程度及ACE抑制活性的影响
MOJ Food Processing & Technology Pub Date : 2019-02-06 DOI: 10.15406/mojfpt.2019.07.00212
Mohammed Abdalbasit A Gasmalla, Haile M, H. Admassu, A. Musa, Abdel Samie Mas, F. Awad, Mandour H. Abdalhai, H. E. Tahir
{"title":"Effects of ultrasound pretreatment with different frequencies on the degree of hydrolysis and ACE inhibitory activity of stevia protein","authors":"Mohammed Abdalbasit A Gasmalla, Haile M, H. Admassu, A. Musa, Abdel Samie Mas, F. Awad, Mandour H. Abdalhai, H. E. Tahir","doi":"10.15406/mojfpt.2019.07.00212","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00212","url":null,"abstract":"The effects of ultrasound pretreatment with different frequencies and operational modes, including single frequency ultrasound and dual-frequency ultrasound on the degree of hydrolysis (DH) of stevia protein (SP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of SP hydrolysate were investigated. The results of this study indicated that ultrasound pretreatment did not influence DH of SP significantly However, all the ultrasound pretreatment influence the ACE inhibitory activity of SP hydrolysate significantly. The maximum DH under ultrasonic treatment with ideal settings was found to be 11.6% .The dual frequncy ultrasound pretreatment of 20/28 kHz showed higher ACE inhibitory activity compared to that of other single frequency ultrasound and control. In conclusion, the perfect choice of frequency ultrasound pretreatment of SP is indispensable for the preparation of ACE inhibitory peptide.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"313 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133759720","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
Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography 高效液相色谱法测定绿橄榄中苯甲酸和山梨酸含量
MOJ Food Processing & Technology Pub Date : 2019-01-28 DOI: 10.15406/mojfpt.2019.07.00211
A. A. Bayizit, T. Ozcan, L. Y. Ersan, Nihal Barlak, Gokce Hoca
{"title":"Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography","authors":"A. A. Bayizit, T. Ozcan, L. Y. Ersan, Nihal Barlak, Gokce Hoca","doi":"10.15406/mojfpt.2019.07.00211","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00211","url":null,"abstract":"Olive fruit is utilized in two forms: table olives and oil. In our country, food additives that are added consciously and deliberately are used in table olive production to bring the appearance and flavour of olives to the state desired by the consumer, to prevent the deterioration of olives and to extend their shelf life. In Turkey, the amount of preservatives to be added to foods should be compatible with the Turkish Food Codex. This study was carried out to determine the amounts of benzoic ands orbic acids added to extend the shelf life in pickled green olives provided from Bursa market using the HPLC method and to find out whether the findings obtained are within the legal limits envisaged in the Regulation on Food Additives. Among 100 green olive samples supplied, while sorbic acid and benzoic acid were not detected in 79 green olive samples. Sorbic acid was observed in 10 of the samples and benzoic acid was in 1 of the samples, however both acids were detected in 11 of the samples. The detected amounts of sorbic acid ranged between 49,103 and 204,989mg kg-1, while benzoic acid values were within 142,352-153,453 mg kg-1. The preservatives were not detected in the 4 green olive samples which were above 7% of the salt content, whilst they were observed in 20 of the samples with salt ratio below 7%. However their detected amounts were within the levels allowed by Turkish Food Codex.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing & Technology","volume":"289 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113993839","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 extended deboning time on the breast meat quality of fast-growing big broilers 延长去骨时间对速生大型肉鸡胸肉品质的影响
MOJ Food Processing & Technology Pub Date : 2018-04-26 DOI: 10.15406/mojfpt.2019.07.00230
A. Morey, M. Johnson
{"title":"Effects of extended deboning time on the breast meat quality of fast-growing big broilers","authors":"A. Morey, M. Johnson","doi":"10.15406/mojfpt.2019.07.00230","DOIUrl":"https://doi.org/10.15406/mojfpt.2019.07.00230","url":null,"abstract":"Fast-growing big broilers breast muscle often exhibits wooden breast and white striping myopathies causing meat quality issues such as high cook loss, tough texture, and lower marinade retention. Toughness of the meat and subsequent meat quality issues can also be due to unresolved rigor mortis and slow rate of post-mortem proteolysis. The objective of this study was to investigate the effects of extended deboning times and storage on the quality of broiler breast meat. Broiler breast fillets (total n=810) obtained from a local poultry processor included freshly deboned (2-3h post slaughter) wooden and normal breast butterfly fillets from broilers>8 lbs, breast fillets from medium sized birds (6-8lbs) as well as fillets deboned at extended post-slaughter times (16, 20 and 24h). Carcasses deboned at extended times (n=90/treatment) were stored at 4˚C. The left-side of the butterfly breast fillet was analyzed for color and cook loss immediately after deboning. Texture of cooked fillets was measured using the Blunt Meullenet-Owens Razor Shear (B-MORS) method. Statistical differences between the freshly deboned, extended deboned and stored fillets were determined using ANOVA with Tukey’s HSD at P<0.05. Data indicated that the wooden breast fillets had a higher cook loss than normal fillets and the ones from medium sized broilers. Texture (peak force and shear energy) of the fillets from all the extended debone times was lower compared to the freshly deboned (2-3h post-slaughter) breast fillets indicating an increase in tenderness due to proteolysis. Results from the study can be used by the poultry companies to reduce the breast meat texture issues from fast-growing big broilers.","PeriodicalId":345337,"journal":{"name":"MOJ Food Processing &amp; Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131256461","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
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