Carpathian Journal of Food Science and Technology最新文献_第3页

POTENTIAL OF LENTIL POLYPHENOLS FOR ANTIOXIDANT, ANTIBACTERIAL, AND ANTIFUNGAL PROPERTIES (CORAL VARIETY) 扁豆多酚的抗氧化、抗菌和抗真菌潜力（珊瑚品种）

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Carpathian Journal of Food Science and Technology Pub Date : 2024-01-23 DOI: 10.34302/crpjfst/2024.16.1.2

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MOLECULAR CHARACTERIZATION, PRODUCTION AND OPTIMIZATION OF PECTINASE PRODUCER AND ITS INDUSTRIAL APPLICATIONS 果胶酶生产者的分子特征、生产和优化及其工业应用

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.4

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DEVELOPMENT AND EVALUATION OF FREE SUGAR JELLY MADE WITH LEAFY VEGETABLES AS A FUNCTIONAL FOOD 开发和评估作为功能性食品的叶菜无糖果冻

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.3

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EFFECTS OF XANTHAN GUM ON THE QUALITY OF GLUTEN-FREE BORA RICE AND CORN FLOUR NOODLES USING D-OPTIMAL MIXTURE DESIGN APPROACH 利用 d- 优化混合物设计方法研究黄原胶对无麸质波拉米粉和玉米粉面条质量的影响

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.7

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THE EFFECT OF SODIUM ALGINATE ON THE STORAGE LIFE OF SOUR CHERRY FRUITS 海藻酸钠对酸樱桃果实贮藏期的影响

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.15

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IDENTIFICATION OF THE POTENTIAL BIOACTIVE PEPTIDES IN EDIBLE BIRD’S NEST 鉴定燕窝中潜在的生物活性肽

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.11

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OPTIMIZATION OF POTATO FLOUR BASED COMPLEMENTARY FOOD USING DOPTIMAL DESIGN 利用最优设计优化马铃薯粉为主的辅助食品

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.1

P. Saini, Neelam Yadav, Devinder Kaur, Urvashi Sharma, Unaiza Iqbal

{"title":"OPTIMIZATION OF POTATO FLOUR BASED COMPLEMENTARY FOOD USING DOPTIMAL DESIGN","authors":"P. Saini, Neelam Yadav, Devinder Kaur, Urvashi Sharma, Unaiza Iqbal","doi":"10.34302/crpjfst/2023.15.3.1","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.1","url":null,"abstract":"The huge demand of nutritious, calorie dense, non allergenic and cost effective complementary food is continuously increasing so as to curb the prevalence of malnutrition among children especially in developing countries having limited resources. Therefore, it becomes essential that the synergistic effects of the primary constituents should be exploited to yield maximum optimal functional properties. This study was carried out to develop a weaning mix by using Rice flour (A), Potato Flour (B) and Chickpea Protein Isolates (C) to obtain a formulation having optimal physicochemical properties (Water Absorption capacity, Water Solubility Index, Texture) and sensorial properties by Optimal Mixture Model Design of response Surface Methodology. The lower limit (Rice flour-50; Potato flour-20 and Protein isolate-5) and upper limit (Rice flour-70; Potato flour-30 and Chickpea Protein isolate-10) for each mixture component was used. Experimental designs had 16 experimental runs with physicochemical and sensorial properties as their responses. The constraint fixed for optimization of the weaning mix was to maximize the overall acceptability and keeping the physicochemical properties WAC, WSI and texture within range. Within these constraints, d optimal design selected the variation 65A:28.1B:6.9C as the most desirable one. The predicted and observed values of the analyzed responses of the optimized formula were compared (p<0.05) and the results were found to be in good agreement with the predicted values.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310346","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

DEVELOPMENT OF LYCOPENE CONTENT IN TOMATOES AT COLOUR BREAK AND VARIATION OF IT DURING STORAGE AND PROCESSING 番茄断色时番茄红素含量的发展及其在贮藏和加工过程中的变化

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.9

引用次数: 0

PREVENTION OF MELANOSIS AND QUALITY LOSS OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) BY ETHANOL PERSICARIA ODORATA EXTRACT DURING FROZEN STORAGE 用乙醇萃取物防止太平洋白对虾（Litopenaeus Vannamei）在冷冻贮藏期间出现黑斑病和质量下降

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.12

Toan Duc Nguyen, Tinh Trung Ho, Dzung Tan Nguyen, Dao Thi, Anh Phan

{"title":"PREVENTION OF MELANOSIS AND QUALITY LOSS OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) BY ETHANOL PERSICARIA ODORATA EXTRACT DURING FROZEN STORAGE","authors":"Toan Duc Nguyen, Tinh Trung Ho, Dzung Tan Nguyen, Dao Thi, Anh Phan","doi":"10.34302/crpjfst/2023.15.3.12","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.12","url":null,"abstract":"Ethanolic extract from Persicaria odorata leaf was applied to investigate the ability to preserve Pacific white shrimp ( Litopenaeus vannamei ) during frozen storage of 5 days at -21 o C in comparison with 1.25% sodium metabisulfite. From evaluating the effects of P.odorata extract concentration and immersion time on melanosis formation, shrimps treated with the extract at 1/15 (mg/mL, w/v) in 10 minutes showed the lowest degree of melanosis. Microbiological analyses showed that Pacific white shrimp treated with P. odorata extract possessed lower values in total plate count and Enterobacteriaceae count compared with the control (p<0.05). pH and total volatile base content saw a lower increase in samples treated with P. odorata crude extract (p<0.05). Freshness loss, protein degradation, and melanosis growth in shrimps with crude extract treatments were impeded. The results show that P. odorata extract can be used a potential source of melanosis inhibitors, and natural preservatives for shelf-life extension of Pacific white shrimp during frozen storage.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311244","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

CHARACTERISTICS OF YOGHURT ENRICHED WITH PROTEIN HYDROLYSATE FROM PARROTFISH (CHLORURUS SORDIDUS) HEAD 富含鹦鹉鱼（chlorurus sordidus）头部水解蛋白的酸奶的特性

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Carpathian Journal of Food Science and Technology Pub Date : 2023-10-30 DOI: 10.34302/crpjfst/2023.15.3.14

引用次数: 0