食品科学与工程:英文版(美国)最新文献

Purification of the Popular Rice Variety (Oryza sativa) IR841 in the Municipality of Cove (Benin) 贝宁Cove市流行水稻品种IR841的纯化

食品科学与工程:英文版(美国) Pub Date : 2021-03-28 DOI: 10.17265/2159-5828/2021.01.001

M. Hermann, Dieudonné Issoham Yocola, Sabi Bira Joseph Tokore Orou Mere

{"title":"Purification of the Popular Rice Variety (Oryza sativa) IR841 in the Municipality of Cove (Benin)","authors":"M. Hermann, Dieudonné Issoham Yocola, Sabi Bira Joseph Tokore Orou Mere","doi":"10.17265/2159-5828/2021.01.001","DOIUrl":"https://doi.org/10.17265/2159-5828/2021.01.001","url":null,"abstract":"The study of the purification of the popular IR841 rice variety was carried out at the SPRR/CRA-Sud/INRAB experimentation site in the commune of Cove. The objective of this research is to identify the pure strains of the IR841 variety for seed multiplication. To achieve this goal, 10 strains from INRAB, Toulou1, Toulou2, AfricaRice, Ouesse, Dangbo, Malanville, Glazoue, Togo and Banterice variety IR841 were collected. The experimental setup is a total randomization. This device has three repetitions. Each repetition includes ten (10) treatments. The results reveal that the strain Toulou1 groups together all the characteristics of the variety IR841, namely: height (Toulou l: 98.63 ± 7.47 cm, IR841: 100 cm), duration of the seed-heading cycle (Toulou1: 83 days, IR841: 84 days), length and width of the panicle leaf (Toulou1: 31.56 cm ± 2.58 cm, IR841: 33.72 cm) and (Toulou1: 1.46 cm ± 0.04 cm, IR841: 1.50 cm), number of tillers per tuft (Toulou1: 12.73 ± 1.85, IR841: 12). The strain of Toulou2 includes only a part of the characteristics of the variety IR841 (semis-épiaison cycle (83 jrs), height of the plants (101.63 cm), length of the panicle leaf (29.92 cm)). Then the strain Toulou1 is characterized by extra-vigorous seedlings, an intermediate pubescence of the leaves, a bifid ligule, an erect port and an erect panicle leaf, the absence of the anthocyanin colouration and especially its homogeneity (absence of off-types) which make it a more or less pure strain which can serve as a multiplication of seed.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42447509","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

Development of Cold-Chain for Postharvest Loss Reduction of Chinese Cabbage (Brassica campestris L. ssp. Pekinensis) 降低大白菜采后损失的冷链研究进展。学报)

食品科学与工程:英文版(美国) Pub Date : 2021-03-28 DOI: 10.17265/2159-5828/2021.01.002

Rathana Nai, Buntong Borarin, Tong Socheath, J. Vipham, G. Young, K. LeGrand

引用次数: 0

Food Security in Nepal: An Overview from Policy Perspective 尼泊尔的粮食安全：一个政策视角的综述

食品科学与工程:英文版(美国) Pub Date : 2020-09-28 DOI: 10.17265/2159-5828/2020.03.002

Basu DevKaphle, G. Rizal, S. Karki, M. Ghimire, Madhu Maya Paudel

引用次数: 0

The Status of Honey Quality Produced in Gedebano Gutazer Wolene, Central Ethhiopia 埃塞俄比亚中部Gedebano Gutazer Wolene地区蜂蜜品质现状

食品科学与工程:英文版(美国) Pub Date : 2020-09-28 DOI: 10.17265/2159-5828/2020.03.003

Akalework Gizaw, Asaminew Tassew, Desalegn Begna

{"title":"The Status of Honey Quality Produced in Gedebano Gutazer Wolene, Central Ethhiopia","authors":"Akalework Gizaw, Asaminew Tassew, Desalegn Begna","doi":"10.17265/2159-5828/2020.03.003","DOIUrl":"https://doi.org/10.17265/2159-5828/2020.03.003","url":null,"abstract":": The study was conducted aiming at evaluating the status of the physicochemical properties of honey produced in Gedebano Gutazer Wolene District of SNNP, Central Ethiopia in 2016/2017. To evaluate the physicochemical properties of honey, 20 samples of honey having 1 kg each was collected purposely from traditional & frame hive at farm-gate level of three different agro-ecological locations & two rural markets. The results were compared with National, European and International honey quality standard requirement. Additionally the results were compared between different locations, market and farm-gate level as well as between traditional and frame hive honey samples. The physicochemical parameters of honey quality conducted in the analysis were color, moisture content, HMF (hydroxyl methyl furfural), free acidity, pH, ash, electro-conductivity, sugar content, sucrose & maltose. According to the analysis, except HMF which shows significant ( p < 0.05) differences between hive types was observed, all other quality parameters in relation to hive type, locations & level of collections did not show significant ( p > 0.05) differences between them. Generally the results of quality parameters indicated to be within the range of National, European and International quality standard requirement. The mean values of the collected honey samples were: moisture content (18.91%), electro-conductivity (0.65 mS/m), free acid (16.3 meq/kg), HMF (2.63 mg/kg), ash content (0.2 g/100g), sugar content (74.4%), sucrose (1.06%), maltose (0.95%) and the range of honey color was 3.3-3.96 mm p-fund scale. The results obtained therefore indicate that honey produced in the district shows excellent quality and is free of any adulterants in relation to National, European and International limits so that it can be exported.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45572646","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

Mathematical Modeling and Optimization of the Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Orange Juice Industry 微波辅助提取橙汁工业固体废弃物中天然多酚类和类黄酮的数学建模与优化

食品科学与工程:英文版(美国) Pub Date : 2020-09-28 DOI: 10.17265/2159-5828/2020.03.001

K. Petrotos, I. Giavasis, K. Gerasopoulos, C. Mitsagga, C. Papaioannou, Paschalis E. Gkoutsidis

{"title":"Mathematical Modeling and Optimization of the Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Orange Juice Industry","authors":"K. Petrotos, I. Giavasis, K. Gerasopoulos, C. Mitsagga, C. Papaioannou, Paschalis E. Gkoutsidis","doi":"10.17265/2159-5828/2020.03.001","DOIUrl":"https://doi.org/10.17265/2159-5828/2020.03.001","url":null,"abstract":"Orange pomace is the solid waste of the orange juice industry which accounts for approximately 50% of the quantity of the fruits processed into juice and is a good raw material for production of high added value products with diverse uses. Orange pomace is rich in polyphenols and flavonoids which can substitute the potentially hazardous or less desirable chemical antioxidants/antimicrobials used in agro-food and cosmetics industry. In this work, an eco-friendly aqueous microwave assisted extraction of orange pomace was investigated and optimized in order to produce aqueous bioactive antioxidant/antimicrobial extracts. A three factorial Response Surface Optimization methodology with centered Box & Behnken experimental design was used to obtain optimum values of total polyphenols and total flavonoids and build predictive models for their optimal extraction conditions. The three optimization factors in terms of applied process parameters were (a) water/solid ratio, (b) extraction temperature and (c) extraction time. The effectiveness and statistical soundness of the two corresponding models regarding optimal total polyphenols and flavonoids were verified by Analysis of Variance (ANOVA).","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49237745","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

Mathematical Modeling and Optimization of the Microwave Assisted Extraction of the Solid Waste of the Pomegranate Juice Industry 石榴汁工业固体废弃物微波萃取工艺的数学建模与优化

食品科学与工程:英文版(美国) Pub Date : 2020-06-28 DOI: 10.17265/2159-5828/2020.02.003

K. Petrotos, I. Giavasis, K. Gerasopoulos, C. Mitsagga, C. Papaioannou, Paschalis E. Gkoutsidis

{"title":"Mathematical Modeling and Optimization of the Microwave Assisted Extraction of the Solid Waste of the Pomegranate Juice Industry","authors":"K. Petrotos, I. Giavasis, K. Gerasopoulos, C. Mitsagga, C. Papaioannou, Paschalis E. Gkoutsidis","doi":"10.17265/2159-5828/2020.02.003","DOIUrl":"https://doi.org/10.17265/2159-5828/2020.02.003","url":null,"abstract":"Pomegranate pomace is the solid waste of the pomegranate juice industry which accounts for approximately 50% of the quantity of the fruits, which is processed into juice and is a good raw material for production of high added value products with diverse uses. Pomegranate pomace is rich in polyphenols and flavonoids which could substitute the potentially hazardous synthetic antioxidants/antimicrobials used in agro-food and cosmetics sectors. In this work, eco-friendly aqueous microwave assisted extraction of pomegranate pomace was investigated and optimized in order to produce effectively novel natural antioxidant/antimicrobial extracts. A three-factorial response surface optimization methodology with centered Box & Behnken experimental design was used to obtain the predictive models and the maximum values of total polyphenols, total flavonoids and total antioxidant capacity (TAC). The three optimization factors involved were: (a) water/solid ratio; (b) extraction temperature; (c) extraction time and the effectiveness and robustness of the three models were statistically verified by ANOVA.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43590982","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

Discovery of Simple Sequence Repeat Markers through Transcriptome Analysis of Baccaurea motleyana 通过对斑点芽孢杆菌转录组分析发现简单序列重复标记

食品科学与工程:英文版(美国) Pub Date : 2020-06-28 DOI: 10.17265/2159-5828/2020.02.001

K. Nasir, Muhammad Fairuz Mohd Yusof, M. S. F. A. Razak, Siti Norsaidah Ibrahim, Mira Farzana Mohamad Moktar, Khadijah Awang, M. Ali

{"title":"Discovery of Simple Sequence Repeat Markers through Transcriptome Analysis of Baccaurea motleyana","authors":"K. Nasir, Muhammad Fairuz Mohd Yusof, M. S. F. A. Razak, Siti Norsaidah Ibrahim, Mira Farzana Mohamad Moktar, Khadijah Awang, M. Ali","doi":"10.17265/2159-5828/2020.02.001","DOIUrl":"https://doi.org/10.17265/2159-5828/2020.02.001","url":null,"abstract":"Baccaurea motleyana (rambai) is underutilized fruits that are native to Malaysia, Indonesia and Thailand. In this study, a total of 54,779 unigenes identified from rambai transcriptome were used for simple sequence repeat (SSR) analysis by MIcroSAtellite (MISA). A total of 20,420 SSRs were found to be distributed within 37.27% of the total number of unigenes. Mononucleotide repeats represented the main type, accounting for 64.04%, followed by trinucleotide repeats (20.28%) and dinucleotide repeats (19.94%). Gene annotation to seven databases has a success ratio of 68.53% (National Center for Biotechnology Information (NCBI) protein sequences), 53.68% (NCBI nucleotide sequences), 27.43% (Kyoto Encyclopedia of Genes and Genome Ortholog), 56.0% (SwissProt), 52.44% (Protein family), 53.99% (Gene Ontology) and 26.44% (Kluster of Orthologous Group). Further rambai SSRs were randomly selected and validated to B. motleyana (rambai), B. macrocarpa (tampoi), B. polyneura (jentik-jentik), B. ramiflora (pupor) and B. scortechinii (setambun).","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47044557","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

Functional Properties of Japanese Quail (Coturnix coturnix japonica) Eggs Proteins 日本鹌鹑蛋蛋白的功能特性

食品科学与工程:英文版(美国) Pub Date : 2020-06-28 DOI: 10.17265/2159-5828/2020.02.002

J. Sánchez, Haydee Hernández Unzón, Esmeralda Mónica Peña-González

{"title":"Functional Properties of Japanese Quail (Coturnix coturnix japonica) Eggs Proteins","authors":"J. Sánchez, Haydee Hernández Unzón, Esmeralda Mónica Peña-González","doi":"10.17265/2159-5828/2020.02.002","DOIUrl":"https://doi.org/10.17265/2159-5828/2020.02.002","url":null,"abstract":"The eggs of the domestic chicken (Gallus gallus domesticus) are the most consumed, but those of duck, goose, and quail are also consumed, to name a few. An egg is considered as a food rich in proteins, minerals, and lipids. Eggs generally consist of three main components: shell, white, and yolk, these have several functional properties that are used in food and other industries. The functional properties of the egg white and yolk are the ability of foaming, gelling, and emulsifying, which can be dealt with according to storage time. The objective of this work was to evaluate the functional properties of the components of the Japanese quail egg. The functional properties of eggs stored at room temperature for 1, 10, 20, 30, 40, 50, and 60 days after laying were determined. Results are analyzed using a Tukey paired comparison test. The volume of the foam of the quail egg white did not change with storage time, the emulsion capacity was 193.8 mL of oil per gram of protein from the yolk. The coagulation capacity requires a lower temperature to coagulate the quail egg proteins, due to the slower transformation of ovalbumin to its thermo-stable form (S-ovalbumin) as compared to that of chicken.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44014497","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

Natural Iron Chelators: An Orthomolecular Approach to Treat Iron Overload and Its Related Diseases 天然铁螯合剂:一种治疗铁超载及其相关疾病的正分子方法

食品科学与工程:英文版(美国) Pub Date : 2020-03-28 DOI: 10.17265/2159-5828/2020.01.004

Asmae Mesbahi El Aouame, Karima El Akkaly, Ilyes Baghli

{"title":"Natural Iron Chelators: An Orthomolecular Approach to Treat Iron Overload and Its Related Diseases","authors":"Asmae Mesbahi El Aouame, Karima El Akkaly, Ilyes Baghli","doi":"10.17265/2159-5828/2020.01.004","DOIUrl":"https://doi.org/10.17265/2159-5828/2020.01.004","url":null,"abstract":"Despite its various vital roles in the different body’s metabolisms, iron may have a hazardous impact on health when it exceeds its normal values. Iron overload is triggered by many genetic and behavioral factors. Furthermore, excessive iron levels have also been observed in many pathologies such as Alzheimer’s, Parkinson’s, cardiovascular and some cancerous diseases. This paper describes a set of natural iron chelators as an effective and a safe orthomolecular approach in chelating iron. Orthomolecular medicine is based on providing patients with nutritional supplementation at high doses to treat and prevent diseases. This paper describes the properties of a set of flavonoids and phenolic acids such as curcumin and ferulic acid that can be administered as supplements to patients suffering from iron overload since they are classified as strong chelators. Those natural iron chelators’ supplements are mainly extracted from fruits, vegetables, and plants. As chelators, they are able to bind effectively to iron, inhibit the production of reactive oxygen species, and reduce the levels of oxidative stress. They can also play an effective therapeutic role in the treatment of neurodegenerative, cardiovascular, diabetic, and cancerous diseases thanks to their iron chelation, antioxidant, and anti-inflammatory properties.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42438902","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

Screening of Yeasts for Fermentation of Jerusalem Artichoke Tubers Juice and Selection of the Active Strains for Ethanol Production 菊芋汁发酵酵母的筛选及产乙醇活性菌株的筛选

食品科学与工程:英文版(美国) Pub Date : 2020-03-28 DOI: 10.17265/2159-5828/2020.01.003

S. Xakimova, A. Boboev, Firuza Rustambekova, Sobira Abdurazakova

引用次数: 0