Carpathian Journal of Food Science and Technology最新文献_第6页

IMPACTS OF HEAVY METALS IN SEED CROPS AND OIL SEED ONHUMAN HEALTH: A TREAT TO FOOD SAFETY- REVIEW 种子作物和油料种子中重金属对人体健康的影响：食品安全的一种治疗方法&综述

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.10

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STUDY OF CYTOTOXIC AND ANTIBACTERIAL POTENTIAL OF VARIOUSVARIETIES AND POLARITIES OF EXTRACTS OF UNRIPE BANANAS 不同品种和极性香蕉提取物的细胞毒性和抗菌潜力研究

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.12

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EFFECT COLD TEMPERATURE AND pH ON PERFORMANCE OF ASTARCH-BASED WATERMELON SEED NANOCOMPOSITE FILM FORLOCUST BEANS PACKAGING 低温和pH值对豆荚包装用淀粉基西瓜籽纳米复合膜性能的影响

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.15

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DIMETHYL CARDAMONIN FROM CLEISTOCALYX OPERCULATUSLEAVES: OPTIMISED EXTRACTION CONDITIONS AND INHIBITIVEACTIVITY AGAINST FOOD-POISONING BACTERIA 锁花叶二甲基小豆黄素:最佳提取条件及对食物中毒细菌的抑制活性

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.6

T. Ngoc, H. Lai, H. T. Tran, Lan Phuong Hoang, L. Nguyen

{"title":"DIMETHYL CARDAMONIN FROM CLEISTOCALYX OPERCULATUS\u0000LEAVES: OPTIMISED EXTRACTION CONDITIONS AND INHIBITIVE\u0000ACTIVITY AGAINST FOOD-POISONING BACTERIA","authors":"T. Ngoc, H. Lai, H. T. Tran, Lan Phuong Hoang, L. Nguyen","doi":"10.34302/crpjfst/2023.15.2.6","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.6","url":null,"abstract":"In this study, the predominant phenolic compound of Cleistocalyx operculatus leaves harvested in Vietnam was identified as 2’,4’-dihydroxy-6’-methoxy-3’,5’-dimethylchalcone (also called dimethyl cardamonin) by using UHPLC-DAD-HRMS. The extraction of this compound from leaves was optimised using response surface methodology. A second-order polynomial model with three important variables (ethanol concentration, temperature and extraction time) was used. A rotatable central composite design consisting of 17 experimental runs with three replicates at the center point was applied to describe the experimental data as the dimethyl cardamonin apparent content of leaves. The experimental results fit well to the model with R 2 equal to 0.9618 and without a lack of fit. The optimised conditions were as follows: 80% ethanol, 85 °C and extraction time of 22 min. These conditions were applied to produce the extract from C. operculatus leaves. The obtained freeze-dried extract powder exhibited inhibitive activity against five food poisoning bacterial strains belonging to Staphylococcus aureus , Vibrio parahaemolyticus , Escherichia coli , Salmonella and Listeria monocytogenes species, with the inhibitive zone ranging from 1.83 to 9.17 mm. The antibacterial activity of the extract was dose dependent. The results indicated the potential application of C. operculatus leaves as a source of natural antimicrobial agents for food preservation.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45218899","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 AND CHARACTERIZATION OF MILK FERMENTEDWITH VIILI ADDED OF CURCUMA LONGA 姜黄维力发酵乳的研制及特性研究

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.17

N. Ramos, M. L. M. Filho, Pedro Henrique Freitas Cardines, S. H. Prudencio, S. Garcia

{"title":"DEVELOPMENT AND CHARACTERIZATION OF MILK FERMENTED\u0000WITH VIILI ADDED OF CURCUMA LONGA","authors":"N. Ramos, M. L. M. Filho, Pedro Henrique Freitas Cardines, S. H. Prudencio, S. Garcia","doi":"10.34302/crpjfst/2023.15.2.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.2.17","url":null,"abstract":"The promotion of health through proper nutrition is a growing concern in daily lives of many people, so the demand for functional foods is increasing. This study aimed to develop a fermented milk with natural dye by Turmeric fermented by mixed culture called Viili, that contains fungus, yeasts and lacto bacteria. The Turmeric was added as a dye and also for its functional and antioxidant properties. Six fermented milk formulations were prepared: Fm (pure fermented milk), Tm (fermented milk added turmeric - 0.6% w/v); Sm (fermented milk added sugar 10% w/v); STm (fermented milk added turmeric - 0.6% w/v and sugar 10% w/v); Scm (fermented milk added salt 1.3% w/v); ScTm (fermented milk added salt 3% w/v and turmeric). The samples were stored for 30 days and subjected to analysis in the 1st, 15th and 30th day of storage. All formulations had Lactococcus lactis counts above 10 8 CFU / mL. Samples without the addition of turmeric in the are lighter than samples that have added turmeric to the formulation. The pH of the samples showed a significant reduction with variation in acidity. Formulations added turmeric presented curcuminoids unchanged in all samples until the end of storage. Samples without the addition of turmeric showed lower amounts of total phenolics. The viscosity varied between the samples. The general sensorial acceptance of the product using the hedonic scale reached greater acceptance in the product with the addition of salt. When with the addition of sugar, there was a reduction in acceptance.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45461135","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}

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PHYSICOCHEMICAL, SENSORIAL AND FUNCTIONAL PROPERTIES OFARROWROOT (Maranta arundinacea) FLOUR AS AFFECTED BY THEFLOUR EXTRACTION METHOD 提取方法对ARROW ROOT（Maranta arundinacea）花理化、感官和功能特性的影响

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.9

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FUNCTIONAL NATURAL YOGURT TABLET BASEDON MUCILAG OKRA FRUIT AND FLEXSEED POWDER AS PREBIOTIC 以牛乳、秋葵果、柔仁粉为益生元的功能性天然酸奶片

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.34302/crpjfst/2023.15.2.14

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THE RELEASE CHARACTERISTICS OF EPIGALLOCATECHIN GALLATEFROM THE GEL WERE AFFECTED BY ITS REACTION WITH WHEYPROTEIN ISOLATE 表没食子儿茶素没食子酸酯与乳清蛋白分离物的反应影响其从凝胶中的释放特性

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Carpathian Journal of Food Science and Technology Pub Date : 2023-06-29 DOI: 10.34302/crpjfst/2023.15.2.11

Hamzah Aleryani, Juan Li, Q. Gao, Bao-Liang Bi, Abdullah Abdo, Jingxiu He

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MACHINE LEARNING AND BLOCK CHAIN MODEL FOR SUPPLYING FOOD PRODUCTS AND MAINTAIN FOOD QUALITY 机器学习和区块链模型用于食品供应和食品质量维护

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Carpathian Journal of Food Science and Technology Pub Date : 2023-05-20 DOI: 10.34302/si/233

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QUALITY, ACCEPTABILITY AND SHELF LIFE OF CHICKEN NUGGETSPREPARED FROM DIFFERENT CHICKEN MEAT TYPES 不同鸡肉品种鸡块的质量、可接受性和保质期

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Carpathian Journal of Food Science and Technology Pub Date : 2023-03-10 DOI: 10.34302/crpjfst/2023.15.1.12

引用次数: 0