食品科学与工程:英文版(美国)最新文献_第3页

Rosemary and Oregano Essential Oils as Natural Antioxidant to Preserve Pistachio Puree 迷迭香和牛至精油作为天然抗氧化剂保存开心果果泥

食品科学与工程:英文版(美国) Pub Date : 2019-08-28 DOI: 10.17265/2159-5828/2019.08.003

Eda Adal, S. Eren

{"title":"Rosemary and Oregano Essential Oils as Natural Antioxidant to Preserve Pistachio Puree","authors":"Eda Adal, S. Eren","doi":"10.17265/2159-5828/2019.08.003","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.08.003","url":null,"abstract":"In this study, the effect of adding essential oil from different plants on prolonging the shelf life of pistachio puree was investigated. For this purpose, Rancimat method, which is one of the accelerated shelf-life test (ASLT) methods, was used to determine the effect of oregano (OO) and rosemary (RO) essential oils on the oxidative stability of pistachio puree. Butylated hydroxyanisole (BHA) and the control sample were used for the comparison. Concentrations used for essential oils and synthetic antioxidants were 150, 300 and 600 ppm and 150 ppm, respectively. The conductivity was followed at three temperatures, 110, 120 and 130 °C, with the addition of essential oils and BHA to pistachio puree during ASLT. Pistachio puree with essential oils showed protection against the lipid oxidation process. As the temperature increased induction time was significantly decreased during ASLT (p < 0.05). The same concentrations of essential oils and BHA were also added into pistachio puree to observe the change in peroxide value (PV) and free fatty acid (FFA) value under normal storage temperatures 15, 25 and 40 °C. The PV and FFA increase were lower in RO, OO and BHA added pistachio puree samples during 8-month storage (p < 0.05). Six hundred (600) ppm of RO added sample had an antioxidative effect as much as 150 ppm BHA added sample for both ASLT and normal storage conditions. These essential oils could be used as natural antioxidants in foods with high lipid content increasing the shelf life of these products.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47175295","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

Factors Influencing Salmonella Contamination and Microbial Load of Beef Carcass at the Yaoundé Slaughterhouse, Cameroon 影响喀麦隆yaound<s:1>屠宰场牛肉胴体沙门氏菌污染和微生物负荷的因素

食品科学与工程:英文版(美国) Pub Date : 2019-07-28 DOI: 10.17265/2159-5828/2019.07.002

C. Matchawe, L. Ndip, A. Zuliani, M. Ngonde, E. Piasentier

{"title":"Factors Influencing Salmonella Contamination and Microbial Load of Beef Carcass at the Yaoundé Slaughterhouse, Cameroon","authors":"C. Matchawe, L. Ndip, A. Zuliani, M. Ngonde, E. Piasentier","doi":"10.17265/2159-5828/2019.07.002","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.07.002","url":null,"abstract":"Delivering safe beef carcass at the Yaoundé abattoir is challenged by improper Good Manufacturing Practices (GMP) and poor hygiene practices leading to microbial contamination during slaughtering and dressing processes. This study was to estimate the safety and quality of carcasses via detection of Salmonella and evaluation of aerobic colony count (ACC), Enterobacteriaceae count (EC). Swabs of carcass from 145 cattle were collected at three different sites. Hides & anus from live cattle, butchers’ hands, and processing environment were also swabbed. Detection of Salmonella was carried out following ISO 6579. ACC and EC were evaluated using ISO 4833 and ISO 21528-2. Beef carcass registered higher Salmonella prevalence (4.37%). Generally, microbial load of carcass was beyond FAO microbiological criteria. The post-evisceration carcasses had the highest isolation rate of Salmonella (52.63%). Both sampling site and seasonal variations had statistically significant impact (p < 0.05) on microbial load. Our results reflected poor conditions of slaughtering and inadequate hygienic practices. There is an urgent need for training the abattoir personnel on the GMP and need for the implementation of Hazard Analysis and Critical Control Point (HACCP) principles throughout the slaughtering process at the Yaoundé slaughterhouse.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44388235","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

Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder 硬粒小麦、马地黄、木犀粉和辣木粉制成的面条的近似成分和矿物成分

食品科学与工程:英文版(美国) Pub Date : 2019-07-28 DOI: 10.17265/2159-5828/2019.07.003

Catherine A. Orisa, U. Udofia

{"title":"Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder","authors":"Catherine A. Orisa, U. Udofia","doi":"10.17265/2159-5828/2019.07.003","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.07.003","url":null,"abstract":"The objective of this study was to determine the proximate, mineral and sensory properties of noodles prepared from blends of Triticum durum (wheat), Digitaria exilis(acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder (MLP). The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The flour samples were used to produce noodles and subjected to proximate, mineral and sensory analysis. Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%, ash 1.84-3.67%, fat 1.95-3.61%, crude protein 10.07-14.44%, carbohydrate 33.15-61.45%, dietary fibre 16.65-36.22% and caloric value 214.53-288.28 kJ/100 g. There was a significant increase (p < 0.05) in the moisture, ash, fat, crude protein and dietary fibre of the noodles on the substitution with cowpea flour, acha flour and MLP. Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g, potassium 26.70-40.40 mg/100 g, calcium 18.03-59.02 mg/100 g, iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g. Noodle sample produced from 75% wheat and 25% cowpea flours were significantly higher (p < 0.05) in mineral content (except for potassium). Sensory evaluation results showed that cowpea and acha flours can be substituted at 25% levels with 75%, wheat flour and acha flour can as well be substituted at 50% with 50% cowpea flour while MLP at 2% with 50% wheat flour, 23% acha flour and 25% cowpea flour without significantly (p < 0.05) affected the sensory attributes of the noodles. This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47545856","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

How to Ensure Food Supply to the Population of the Medieval Village of Loulé (1384-1488) 如何确保Loulé中世纪村庄人口的粮食供应（1384-1488）

食品科学与工程:英文版(美国) Pub Date : 2019-07-28 DOI: 10.17265/2159-5828/2019.07.001

L. F. Martins

{"title":"How to Ensure Food Supply to the Population of the Medieval Village of Loulé (1384-1488)","authors":"L. F. Martins","doi":"10.17265/2159-5828/2019.07.001","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.07.001","url":null,"abstract":"Located in the centre of the Algarve, in the South of Portugal, the ancient village of Loulé has its origins in a Muslim medieval medina (8th Century). After the Christian Conquest of the South and namely of the Loulé territory in 1249, the Christian Administration, based on the city councils meetings, composed of good men, will have to reconcile the social and religious dynamics of the populations who stayed in the territory, formed by Jews, Muslims and Christians. Besides this social, cultural and religious scenario, local administration will also assure the management of production, distribution and sale of food needed to ensure the survival and the settlement of the populations in the territory. Part of that distribution included cereals, olive oil, wine, meat and fish, all of them representing the Mediterranean food basis of the populations from the South of the Iberian Peninsula. It is about this daily concern with food distribution and consumption, in a religious and culturally tripartite society that we intend to present this article, focusing the analysis on three types of food: cereals (“bread”), meat and fish. We intend to demonstrate how the medieval council of Loulé managed the production of the food and how the population was fed, using the Councillor Minutes of the Loulé City Council in the medieval Christian period. Since the documentation allows us to propose an interpretation for the consecrated trilogy of bread, olive oil and wine, we choose to underline three fundamental areas of the economy of the Algarve region: cattle raising and the supply of meat to the populations, the shortage of cereals with which the “bread” supply was ensured and the commercialization of fish. The provision of meat, cereals and fish ensured that the population was well fed, but the most interesting is that, the way the food distribution was made, allows us to understand the capacity to accept a tripartite society between “Christians”, “Moors” and “Jews”.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48255974","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

Importance of Nettle on Crop Protection 荨麻对作物保护的重要性

食品科学与工程:英文版(美国) Pub Date : 2019-07-28 DOI: 10.17265/2159-5828/2019.07.004

Rafalimanana Halitiana

{"title":"Importance of Nettle on Crop Protection","authors":"Rafalimanana Halitiana","doi":"10.17265/2159-5828/2019.07.004","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.07.004","url":null,"abstract":"Organic farming has an important place in agricultural economy. However few studies talk about biological control of many enemies groups. This study aims to illustrate nettle efficiency as preventive fight towards both insect’s outbreaks and disease infestation. It consists of verifying if nettle extract has curative properties towards gummosis citrus or stops development disease and we evaluated its efficiency on main insects’ pests of bean. Moreover nettle field of insects was tested if it can protect bean. Investigational device was realized during season crop 2017-2019 and took place in market gardens around the city Antananarivo (Madagascar). Nettle field of insects’ efficiency was compared with witness plots and field of insects which composed with various companions’ plants (maize, nettle, crucifers). Each companions’ specie grows on 1 m width and the length depends on plot size which needs protection. And nettle extract modalities were compared with witness untreated and reference treatment such as garlic extract for insecticides plants and Bordeaux mixture for mineral fungicide. Each bean plot has a surface of 20 m2 spaced out at least 0.5 cm. Three repetitions were realized for each modality. For citrus disease evaluation was realized on 10 observed plants that each plant constitutes one modality. Evolution of pest number for bean and symptoms of gummosis (yellow leaf importance and phytosanitary situation after treatment) was observed as parameters. As results, nettle extract has a better efficiency to control bean aphids as reference treatment and restores citrus gumminess as much as treated with mineral fungicide. Similarly, nettle field of insects presented the same efficiency to allow diversifying pest as diversification field insects’. In sum use of nettle extract needs tracking on gummosis citrus if there was reverse disease. Nevertheless, nettle has appreciable protection properties on crops which can help farmers to produce in a sustainable and environmentally-friendly way.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42897440","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

Use Areas of Nanotechnology in Veterinary Medicine 纳米技术在兽医领域的应用

食品科学与工程:英文版(美国) Pub Date : 2019-06-28 DOI: 10.17265/2159-5828/2019.06.003

A. Bilgili, M. Uysal

{"title":"Use Areas of Nanotechnology in Veterinary Medicine","authors":"A. Bilgili, M. Uysal","doi":"10.17265/2159-5828/2019.06.003","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.06.003","url":null,"abstract":": Nanotechnology is briefly a science field searching substances having superior properties at nano-scale (different optical, mechanical and thermal properties) and those to be potentially produced in the future from these substances. Accordingly, it is a technology regarding opportunities providing the development during the formation of new products not applicable in advance and the formation of new processes. This technology that has the potential of affecting the world economy is at the development stage just now and it is thought that it will cause high changes in human life in the future 15-20 years. Nanotechnology provides an opportunity bringing new technological developments and applications appeared as impossible before as well as bringing a new perspective for available technological processes. In the context of the report in the light of mentioned information, brief information was given on the place and use of nanotechnology in fields such as systems of drug delivery, diagnosis of diseases, vaccine development, treatment of diseases, improvement of fertility functions of animals, determination of fertility capabilities of animals, store of gametes and embryos by freezing, animal breeding, farm medicine, meat and meat production, food safety, and neutralization of animals as use areas in veterinary medicine. Furthermore, in our country and the world, knowledge regarding the intended use of nano-technology based drugs used in veterinary medicine was presented in Table 1.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43021554","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

Production and Evaluation of Table Wine Using Two Different Varieties of Pawpaw (Carica papaya) 用两个不同品种的木瓜生产餐桌酒及其评价

食品科学与工程:英文版(美国) Pub Date : 2019-06-28 DOI: 10.17265/2159-5828/2019.06.002

D. B. Kiin-Kabari, Queen Igbo, L. Barber

{"title":"Production and Evaluation of Table Wine Using Two Different Varieties of Pawpaw (Carica papaya)","authors":"D. B. Kiin-Kabari, Queen Igbo, L. Barber","doi":"10.17265/2159-5828/2019.06.002","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.06.002","url":null,"abstract":"The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 10 cfu/mL for yellow pawpaw must and 4.0 × 10 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 10-l.5 × 10 cfu/mL for yellow pawpaw must and 5.2 × 10-1.2 × l0 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 10 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49299008","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: 5

Computer-Aid Molecular Docking Technology in Cereal Mycotoxin Analysis 计算机辅助分子对接技术在谷物真菌毒素分析中的应用

食品科学与工程:英文版(美国) Pub Date : 2019-06-28 DOI: 10.17265/2159-5828/2019.06.007

Jinying Chen, Jinzhu Ye, Yan Zhang, Chen Shuai, Q. Yuan

引用次数: 3

Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance 苦杏仁巧克力糖的研制及其理化评价和感官接受

食品科学与工程:英文版(美国) Pub Date : 2019-06-28 DOI: 10.17265/2159-5828/2019.06.004

Jacqueline Rodríguez-Rodríguez, E. Albarrán-Rodríguez

{"title":"Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance","authors":"Jacqueline Rodríguez-Rodríguez, E. Albarrán-Rodríguez","doi":"10.17265/2159-5828/2019.06.004","DOIUrl":"https://doi.org/10.17265/2159-5828/2019.06.004","url":null,"abstract":"Objective: Develop and evaluate bitter chocolate bonbons filled with granulated flour/almond cream, cinnamon powder and decaffeinated coffee essence. Methodology: Two formulations of bitter chocolate bonbons (73% cocoa) stuffed with granulated flour (F1) almond cream (F2), cinnamon powder, and coffee essence were made; no sweeteners. Physicochemical analyses of protein, fat, ash, dry matter, moisture and pH were performed. The nutritional content was estimated according to the regulations. In addition, an evaluation of subjective sensory acceptance was performed with 5-point hedonic scale, with 100 untrained judges who rated the attributes of aroma, texture, taste and color, a descriptive and inferential statistical analysis of the sum of ranges Mann-Whitney (Sigma Stat 4.0). Results: A bonbon with a characteristic chocolate color was obtained as a final product, with a firm texture. The interior obtained a soft beige color with creamy texture and almond pieces. The aroma was chocolate and coffee. The bonbon was characterized by the fat content (67 g) and protein content (21.9 g). Sensory evaluation favored F2 with 89% acceptance, the range of values found for the different attributes of the two formulations was 4 to 4.4, and there was no statistical difference (p > 0.05). Conclusions: We obtained a bitter chocolate bonbon (73% cocoa) without sweetener, it was characterized nutritionally, and both formulations obtained an important acceptance.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49362055","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

Vegetation Classification of Juniperus communis L. Species in Azerbaijan 阿塞拜疆杜松属植物的植被分类

食品科学与工程:英文版(美国) Pub Date : 2019-06-28 DOI: 10.17265/2159-5828/2019.06.001

A. Rzaeva

引用次数: 0