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Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research 诺如病毒和冠状病毒在食品服务环境中的风险:对未来研究的系统回顾
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-02-26 DOI: 10.1080/15428052.2021.1888835
B. Okumus
{"title":"Norovirus and Coronavirus Risks in Food Service Settings: A Systematic Review for Future Research","authors":"B. Okumus","doi":"10.1080/15428052.2021.1888835","DOIUrl":"https://doi.org/10.1080/15428052.2021.1888835","url":null,"abstract":"ABSTRACT This study discusses norovirus- and coronavirus-related health risks, foodborne illnesses, and outbreak risks associated with food and personal hygiene in the food service industry. Norovirus and coronavirus are global concerns. Employing a systematic review, the study focuses on the epidemiology of the viruses, including risk factors, possible transmission stages, and food safety regulations and practices. It is clear that the health risks related to norovirus have not received much attention from food service and hospitality management scholars. However, coronavirus risks and transmission route are well acknowledged by public and food service industry due to the current global pandemic. This study is one of the first studies that presents scholarly research results and discussions on the norovirus and coronavirus risks in food service settings providing implications and suggestions for future research.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"12 1","pages":"71 - 98"},"PeriodicalIF":1.3,"publicationDate":"2021-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88762649","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
Development and Evaluation of Multigrain Soup Sticks Based on Box–Behnken Design 基于Box-Behnken设计的杂粮汤棒的开发与评价
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-02-18 DOI: 10.1080/15428052.2021.1884999
D. Wadikar, Sangram S. Wandhekar, G. Sharma, A. Semwal
{"title":"Development and Evaluation of Multigrain Soup Sticks Based on Box–Behnken Design","authors":"D. Wadikar, Sangram S. Wandhekar, G. Sharma, A. Semwal","doi":"10.1080/15428052.2021.1884999","DOIUrl":"https://doi.org/10.1080/15428052.2021.1884999","url":null,"abstract":"ABSTRACT Development of multigrain soup-sticks using composite flours and optimization of levels of flours was done using Response Surface Methodology. The factors such as White wheat flour, Foxtail millet flour, and Great millet (Jowar) flour; while the responses Sensory score, TPA, & TBA were studied with the help of Box-Behnken Design. The formulation with 30.11g white wheat flour was found to be suitable for the preparation of the Multigrain soup sticks. The optimized Multigrain Soup Sticks had 15.30 ± 0.62v Protein, 12.14 ± 0.010% Fat, and 63.79 ± 0.50% Carbohydrates. The shelf-life of the optimized multigrain soup sticks was found to be 60 days based on chemical and sensory attributes.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"11 1","pages":"539 - 550"},"PeriodicalIF":1.3,"publicationDate":"2021-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85174820","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
Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack 配料组合及油炸后离心对油炸食品吸油率及相关品质的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-02-15 DOI: 10.1080/15428052.2021.1885000
Y. O. Odunlami, O. Sobukola, A. A. Adebowale, S. Sanni, L. Sanni, F. Ajayi, O. Faloye, K. Tomslin
{"title":"Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack","authors":"Y. O. Odunlami, O. Sobukola, A. A. Adebowale, S. Sanni, L. Sanni, F. Ajayi, O. Faloye, K. Tomslin","doi":"10.1080/15428052.2021.1885000","DOIUrl":"https://doi.org/10.1080/15428052.2021.1885000","url":null,"abstract":"ABSTRACT Effects of ingredient combination and Post-Frying Centrifugation (PFC) on qualities of low-fat and high fiber-fried snacks were investigated. Wheat Flour (WF), High-Quality Cassava Flour (HQCF) and Corn Bran (CB) were combined in the ratios 92:8:0, 83:12:5, 75:15:10, 62:18:20, 50:20:30, and 40:20:40, respectively. Conditioned blends (moisture content of 37.8%) were rested, sheeted, cut and fried at 170 ± 2°C for 5 min. Some fried matrices were centrifuged for 3 min immediately after frying. Samples with the highest CB had the highest oil uptake (19.91 ± 0.04%) and Total Dietary Fiber (TDF) (20.47 ± 0.41 g/100 g) but expanded least (61.52 ± 13.78%). Oil Uptake (OU), redness, change in color and TDF increased with CB inclusion but OU decreased by 55.21% after PFC. Negative correlation existed between OU and expansion (r = −0.852) and TDF with expansion (r = −0.85) while a positive correlation existed between TDF and OU (r = 0.945). Scanning Electron Microscopy (SEM) revealed the role of CB in OU.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"1 1","pages":"52 - 70"},"PeriodicalIF":1.3,"publicationDate":"2021-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88762551","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
Effect of β-cyclodextrin on the Survival of Alginate–Xanthan Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions and Frozen Yogurt β-环糊精对海藻酸-黄原胶微胶囊双歧杆菌- bb12在模拟消化条件和冷冻酸奶中存活的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-02-11 DOI: 10.1080/15428052.2021.1884997
Amanda Brito Hain, I. Gomes, R. Gomes, R. Bergamasco
{"title":"Effect of β-cyclodextrin on the Survival of Alginate–Xanthan Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions and Frozen Yogurt","authors":"Amanda Brito Hain, I. Gomes, R. Gomes, R. Bergamasco","doi":"10.1080/15428052.2021.1884997","DOIUrl":"https://doi.org/10.1080/15428052.2021.1884997","url":null,"abstract":"ABSTRACT This study aims to investigate the effect of β-cyclodextrin on microencapsulation of Bifidobacterium-BB12 by alginate-xanthan and to evaluate the survival of the encapsulated microorganisms in simulated digestive fluids and frozen yogurt. Microcapsules were prepared by spray drying, using various combinations of alginate, xanthan gum and β-cyclodextrin. The highest encapsulation yield was obtained with microcapsules formulated with β-cyclodextrin, showing that this molecule acts as a thermoprotector for the cells during the spray drying process. Microencapsulated Bifidobacterium-BB12 was highly resistant to simulated gastrointestinal conditions, with a 0.32 log cycles decrease in survival. In frozen yogurt prepared with Bifidobacterium-BB12 microcapsules, the cell count increased and remained above 6 log CFU/g throughout the storage period. In conclusion, the addition of Bifidobacterium-BB12 microcapsules into frozen yogurt obtained satisfactory results, being the viability of the probiotic microorganisms maintained during storage at −18 °C for 4 weeks.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"148 1","pages":"551 - 562"},"PeriodicalIF":1.3,"publicationDate":"2021-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77919043","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: 4
Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger 辣木和薰衣草提取物作为罗非鱼汉堡中天然抗氧化剂的评价
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-02-11 DOI: 10.1080/15428052.2021.1883494
L. A. Delfino, L. G. B. Mattje, M. Silva, M. Araújo, L. Tormen, E. M. Bainy
{"title":"Evaluation of Moringa and Lavandula extracts as natural antioxidants in tilapia fish burger","authors":"L. A. Delfino, L. G. B. Mattje, M. Silva, M. Araújo, L. Tormen, E. M. Bainy","doi":"10.1080/15428052.2021.1883494","DOIUrl":"https://doi.org/10.1080/15428052.2021.1883494","url":null,"abstract":"ABSTRACT The objective of this study was to evaluate the antioxidant effects of Moringa leaf and Lavandula extracts in refrigerated tilapia fish burgers. GC-MS analysis identified 12 compounds in the Lavandula extract. It also showed the highest DPPH scavenging capacity and total phenolic content. pH of fish burgers remained within neutrality. Fish burgers remained microbiologically safe and stable during storage. The products with plant extracts had higher malondialdehyde formation (TBARS) and lower overall impression at 7 days, compared to Control. Plant extracts did not reduce the lipid oxidation; however, the fish burgers maintained acceptable up to 7 days of refrigerated storage.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"1 1","pages":"36 - 51"},"PeriodicalIF":1.3,"publicationDate":"2021-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83033210","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: 7
Valorization of Baby Carrot Processing Waste 胡萝卜加工废料的价值评价
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-02-01 DOI: 10.1080/15428052.2021.1879338
S. Amin, Stéphanie Jung, Iksoon Kang, A. Duval
{"title":"Valorization of Baby Carrot Processing Waste","authors":"S. Amin, Stéphanie Jung, Iksoon Kang, A. Duval","doi":"10.1080/15428052.2021.1879338","DOIUrl":"https://doi.org/10.1080/15428052.2021.1879338","url":null,"abstract":"ABSTRACT Carrot processors produce approximately 175,000 tons of waste annually in the United State of America. Carrot waste conversion is important to the carrot processing industry as this waste is rich in bioactive compounds and dietary fiber. We evaluated the effects of hydraulic press and expeller press on liquid and bioactive compound extractions. Mechanical separation of carrot mash by expeller pressing improved liquid extraction over the hydraulic press while simultaneously increasing the total solid, carotenoid, and polyphenol contents. Compared to untreated control mash, mechanically treated mash had higher fat-binding capacity. Our study indicates that further conversion of carrot mash could lead to better value streams for this byproduct.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"10 1","pages":"1 - 17"},"PeriodicalIF":1.3,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89646215","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: 8
Influence of Fermentation on Macro and Micro Nutrient of Toddler Formula 发酵对幼儿配方奶宏微量营养素的影响
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-01-31 DOI: 10.1080/15428052.2021.1879337
K. Adejuwon, O. F. Osundahunsi, T. Oluwajuyitan, M. Oluwamukomi
{"title":"Influence of Fermentation on Macro and Micro Nutrient of Toddler Formula","authors":"K. Adejuwon, O. F. Osundahunsi, T. Oluwajuyitan, M. Oluwamukomi","doi":"10.1080/15428052.2021.1879337","DOIUrl":"https://doi.org/10.1080/15428052.2021.1879337","url":null,"abstract":"ABSTRACT One of the major causes of poor physical, emotional and cognitive development experience among toddlers of developing and under-developing countries is due to poor feeding practices. The use of commercial formula has been encouraged. However, the high cost of living and low income encountered by must nursing mother has resulted in the use of fermented traditional formula. The study aimed at developing toddler formula from sorghum, soybean and orange-fleshed sweet potato and evaluating the influence of fermentation on macro and micro nutrient of the developed product. Fermentation significantly increases toddler formula macro and micro nutrient, reduced anti-nutritional composition and enhanced better functional properties.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"103 1","pages":"518 - 538"},"PeriodicalIF":1.3,"publicationDate":"2021-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84119227","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
Production and Physical, Chemical, Microbiological, and Sensory Characterization of Extra Fruit Jam 特级果酱的生产及物理、化学、微生物和感官特性
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-01-20 DOI: 10.1080/15428052.2020.1862009
T. H. B. Ferreira, Rafaela Rodrigues Basaglia, Tamires Marques Paes da Cunha, Mírian Luisa Faria Freitas
{"title":"Production and Physical, Chemical, Microbiological, and Sensory Characterization of Extra Fruit Jam","authors":"T. H. B. Ferreira, Rafaela Rodrigues Basaglia, Tamires Marques Paes da Cunha, Mírian Luisa Faria Freitas","doi":"10.1080/15428052.2020.1862009","DOIUrl":"https://doi.org/10.1080/15428052.2020.1862009","url":null,"abstract":"ABSTRACT This study aimed at producing and characterizing physically, chemically, microbiologically, and sensorially extra apple (Malus communis) and papaya (Carica papaya) jams. The extra fruit jams were produced at proportions of pulp: sucrose 50:50 and with total soluble solids of 65 ºBrix. The jams were characterized through physical and chemical analyses, microbiological analyses and sensory analyses. The apple and papaya jam production was viable and presents itself as an alternative for making the best use of the fruit production surplus.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"45 8 Pt 1 1","pages":"453 - 462"},"PeriodicalIF":1.3,"publicationDate":"2021-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82738951","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: 4
Pancit: Explicating the Culinary Safeguarding Culture of Philippine Noodles – The Case of Luzon Island 摘要:菲律宾面条的烹饪保护文化阐释——以吕宋岛为例
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-01-20 DOI: 10.1080/15428052.2020.1871146
Jame Monren T. Mercado
{"title":"Pancit: Explicating the Culinary Safeguarding Culture of Philippine Noodles – The Case of Luzon Island","authors":"Jame Monren T. Mercado","doi":"10.1080/15428052.2020.1871146","DOIUrl":"https://doi.org/10.1080/15428052.2020.1871146","url":null,"abstract":"ABSTRACT This research explicated the culinary safeguarding culture of Pancit based on the current practices and traditions of the Filipinos in Luzon Island. The study employed a qualitative approach specifically by implementing a case study approach. The researcher used an in-depth interview, observation, archival analysis, and video and photography interpretation. The gathered information was analyzed using the repertory grid. The research highlighted that Luzon island Pancit’s culinary heritage is significant, especially on different culinary safeguarding cultures. The findings from this study make it a viable basis in conceptualizing a culinary safeguarding plan, which promotes sustainability, inclusive growth, and development.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"26 1","pages":"473 - 497"},"PeriodicalIF":1.3,"publicationDate":"2021-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76128062","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: 4
Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology 利用响应面法优化木薯、绿豆和椰子渣粉在高纤维饼干生产中的用量
IF 1.3
Journal of Culinary Science & Technology Pub Date : 2021-01-15 DOI: 10.1080/15428052.2020.1871147
F. Bello, Victoria Imaobong Bassey, M. O. Edet
{"title":"Optimization of Cassava, Mungbean and Coconut Pomace Flour Levels in the Production of Fiber-Rich Cookies Using Response Surface Methodology","authors":"F. Bello, Victoria Imaobong Bassey, M. O. Edet","doi":"10.1080/15428052.2020.1871147","DOIUrl":"https://doi.org/10.1080/15428052.2020.1871147","url":null,"abstract":"ABSTRACT Optimization of the production and chemical evaluation of cassava-based cookies supplemented with mungbean flour and coconut pomace flour using optimal design model of response surface methodology was investigated. The variables were cassava flour, mungbean flour, and coconut pomace flour while responses were sensory and physical properties. The results of the ANOVA, R-square and adjusted R-square for sensory and physical properties were significant (p < .05). Three cookie samples (run 6, run14 and run 16) were selected from optimization results and compared with control (100% wheat flour cookies). Mungbean flour supplementation significantly (p < .05) increased crude protein and caloric value of cookies (run 14). A higher percentage of coconut pomace flour-enhanced ash, crude fiber, carbohydrate and total dietary fiber contents of cookies (run 16). The anti-nutrient contents of cookie samples were significantly higher than control but within the acceptable limits.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"20 1","pages":"498 - 517"},"PeriodicalIF":1.3,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76133918","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: 3
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