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

Prevalence and antibiotic resistance of Staphylococcus aureus isolated from raw milk and dairy products collected from Alexandria, Egypt 从埃及亚历山大市收集的原料奶和乳制品中分离的金黄色葡萄球菌的流行率和抗生素耐药性

Alexandria Journal of Food Science and Technology Pub Date : 2019-12-01 DOI: 10.21608/ajfs.2020.15880.1014

S. Abd El Halem

引用次数: 0

Reducing the Soluble Oxalate and Phytic Acid in Taro Corm Chips by Soaking in Calcium Salt Solutions 钙盐浸泡法降低芋片中可溶性草酸和植酸含量

Alexandria Journal of Food Science and Technology Pub Date : 2019-12-01 DOI: 10.12816/AJFS.2019.20766.1015

S. Saleh

{"title":"Reducing the Soluble Oxalate and Phytic Acid in Taro Corm Chips by Soaking in Calcium Salt Solutions","authors":"S. Saleh","doi":"10.12816/AJFS.2019.20766.1015","DOIUrl":"https://doi.org/10.12816/AJFS.2019.20766.1015","url":null,"abstract":"Taro (Colocasia esculentum (L)) corm is one of the most nutritious and easily digested foods, but unfortunatelycontains anti-nutritional factors such as oxalates and phytic acid .The oxalates which can lead to risks of kidneystones, while phytic acid reduces bioavailability of minerals. Therefore, the anti-nutritional factors must be removedor decreased before utilization of corm as food by carrying out chemical or physical process such as soaking, boiling,fermentation or cooking. So, the incorporation of chemical and physical methods is expected to be a very efficient waysof processing. The aim of the present study was to investigate the effect of using calcium salts such as calcium carbonate,calcium chloride and calcium sulphate at different concentrations (0, 1, 3, 5 % w/v) during soaking periods for (30and 60 min) on reducing soluble oxalate and phytic acid in taro corm chips. The experimental results indicated that theoptimal conditions were soaking taro corm chips in calcium chloride solution at concentration of 5% for 60 min., sincethe content of both soluble oxalate and phytic acid were found to decrease from 294.3 to 35.1 mg/100g and from 161.16to 133.68 mg/100g respectively. Calcium carbonate was the lowest effective additive.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130282630","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

Monitoring the quality of Frying Oil Blends by Different Physical Methods 用不同物理方法监测煎炸油混合物的质量

Alexandria Journal of Food Science and Technology Pub Date : 2019-07-01 DOI: 10.21608/ajfs.2019.12616.1008

M. Rashed, Kerti-Badak Katalin, Z. Kovács, Zeke.Ildiko Csilla, J. Felfoldi, E. Vozáry

引用次数: 1

Evaluation and Utilization of Defatted Tiger Nut (Cyperus esculentus L.) Flour in Preparation of Some Drinks and Food Products 脱脂虎坚果(Cyperus esculentus L.)评价与利用制备某些饮料和食品用面粉

Alexandria Journal of Food Science and Technology Pub Date : 2019-06-01 DOI: 10.21608/ajfs.2019.101076

引用次数: 0

Phenolic Composition and Antioxidant Activity of Some Agro-industrial Wastes 部分农工废弃物酚类成分及抗氧化活性研究

Alexandria Journal of Food Science and Technology Pub Date : 2018-12-31 DOI: 10.21608/ajfs.2018.28617

Khadega Awad, Abdel-Nabey, H. Awney

引用次数: 2

Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure 维生素C对汞暴露后血液和肝脏某些生物学参数的保护作用

Alexandria Journal of Food Science and Technology Pub Date : 2018-12-31 DOI: 10.21608/ajfs.2018.28614

S. Nour, Lila M. El-Khodary, E. Abdel-RehimG., M. Ibrahim, Amal Hassanein

{"title":"Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure","authors":"S. Nour, Lila M. El-Khodary, E. Abdel-RehimG., M. Ibrahim, Amal Hassanein","doi":"10.21608/ajfs.2018.28614","DOIUrl":"https://doi.org/10.21608/ajfs.2018.28614","url":null,"abstract":"Mercury is considered one of the pollution problems as a toxic metal. The present study was carried out to investigate the protective effect of Lascorbic acid (vitamin C) against chronic mercury exposure in white New Zealand male rabbits. The efficacy of vitamin C against induced mercury toxicity was evaluated by estimating some biochemical parameters in both blood plasma and liver tissues. Such parameters are generally used to evaluate the individual health status. Statistical analysis has been carried out using the SAS program. The results indicated that inducing both low and high doses of mercury caused significant increases in blood glucose, total lipids, triglycerides, LDL and total cholesterol, whereas these treatments caused a significant (P<0.05) decrease in the HDL only after the long term exposure. Values of AST , ALT ,and acid phosphatase (ACP) in plasma and liver were significantly elevated after the short as well as the long term of treatment, while significant decreases were observed in the alkaline phosphatase (ALP) and acetyl choline esterase (AChE) activity due to the long exposure to mercury. The results of oxidative stress markers (TBARS and GSH) showed significant hazardous effect of the mercury exposure. Oral treatment with vitamin C decreased all the hazardous health effects caused by inducing mercuric acetate. Accordingly, addition of ascorbic acid as an antioxidant is recommended to be included in the human diets for its efficacy role in preventing the body from the mercury toxicity.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129565224","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

Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods 蔬菜废粉在埃及常见食品配方中的应用

Alexandria Journal of Food Science and Technology Pub Date : 2018-12-31 DOI: 10.21608/ajfs.2018.28618

Dalia, H. Eshra, I. Saber, Abdel-Nabey

引用次数: 0

Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger 用粗麦粉替代大豆精对牛肉汉堡品质及贮存稳定性的影响

Alexandria Journal of Food Science and Technology Pub Date : 2018-12-31 DOI: 10.21608/ajfs.2018.28616

Burger, Nádia, A. Abd-El-Aziz, M. El-Razek, Faten, F. Abdel-Salam

{"title":"Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger","authors":"Burger, Nádia, A. Abd-El-Aziz, M. El-Razek, Faten, F. Abdel-Salam","doi":"10.21608/ajfs.2018.28616","DOIUrl":"https://doi.org/10.21608/ajfs.2018.28616","url":null,"abstract":"Replacing soybean concentrate with Bulgur flour in beef burger manufacture was studied. The results showed that the components of Bulgur were carbohydrate (82.65 %), protein (13.47%), moisture (11.59%) and fat (1.8%). Dietary fiber content was 31.33 % NDF and 1.98% ADF. Water absorption, fat absorption and emulsion stability were 173.74%, 175.87% and 39/100g, respectively. Soybean concentrate had high level of isoflavones comparing with Bulgur flour. Genistein , biochanin A, daidzien and formononetin in soybean concentrate were higher 13, 6, 12 and 8 times than that in Bulgur flour. Percentage of DPPH radical scavenging activity in Bulgur and soybean was 28.84% and 54.42%, respectively. Five different formulations of beef burger were prepared, 3 containing 10%, 15% and 20% Bulgur flour , one having 20% soybean concentrate and the last one was 100% meat .The moisture, protein, fat, ash and carbohydrate contents ranged from 66.37 to 72.72, 59.13 to 70.86, 21.48 to 24.34, 3.78 to 4.81 and 0. 17 to15.48%, respectively in the beef burger samples. Cooking loss and shrinkage increased after 3 months of freezing at –20°C, meanwhile decreasing in WHC was traced. The TBA values of the different burger products and after storage 3 months at –20°C ranged from 0.008 to 0.018 mg malonaldehyde per 1 kg sample. The TVC ranged from 3.5× 103 to 6.0 × 104 CFU/g before and after frozen storage. Enterobacteriaceae was 7.2x102 to 5.1x103 CFU/g in samples at zero time and not detected after one month of storage at –20°C. E.coli, Coliform and Staphylococcus aureus were not detected in all samples before and after 3 months of frozen storage . All roasted samples were judged acceptable by the panelists, 10% and 15% beef burger with Bulgur had the highest acceptability.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131540365","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

Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria 亚历山德里亚一些公共餐馆餐饮员工的食品安全知识与实践

Alexandria Journal of Food Science and Technology Pub Date : 2018-12-31 DOI: 10.21608/ajfs.2018.28615

H. Gamal, Naglaa M. M. Ismaeel

{"title":"Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria","authors":"H. Gamal, Naglaa M. M. Ismaeel","doi":"10.21608/ajfs.2018.28615","DOIUrl":"https://doi.org/10.21608/ajfs.2018.28615","url":null,"abstract":"The primary focus of the present study is to figure out the reflection of “knowledge, practices of food personnel” on the hygienic quality of some public restaurants’ products through conducting a microbiological assessment of ready to eat food products as an evidence of the hygienic quality in our restaurant segments. The present study encompassed (100) persons responsible for food handling in some traditional fast food restaurant located in Alexandria, Egypt. Questionnaire tool was used to evaluate the food workers (n = 100) knowledge and practices in respect to safe food procedures, whilst the food samples (n = 70) were examined for the overall microbial counting. The analysis of employee’s knowledge and practices revealed that the overall food safety knowledge level was low (mean score = 45.2 2.3% ±) and moderate level of food safety practices (mean score =49.6±2.4%). It is noteworthy that the low knowledge level and moderate level of practices were mirrored in the microbial analysis of ready to eat food products, in which (n = 70) the examined food products had a total aerobic bacteria count ranged from 2.04 ± 0.09 log CFU/g to 4.26 ± 0.35 log CFU /g. The total coliforms bacteria count ranged from 0.66 ± 0.16 log CFU /g to 3.43 ± 0.23 log CFU /g. It was observed that ready to eat green salad has the highest bacteria count. The Salmonella count was detected in all samples except burger chicken and French fries. No total staphylococcus count from any of the food samples except green salads and burger meat.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132459671","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

Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing 红棕榈油在新型功能性沙拉酱中的应用潜力

Alexandria Journal of Food Science and Technology Pub Date : 2018-12-02 DOI: 10.21608/ajfs.2018.20183

Nesma, N. El-Hadad, A. El-aal, Abou-Gharbia

引用次数: 0