Advance Journal of Food Science and Technology最新文献_第2页

Supply Chain Risk Mitigation of Enting Geti with Fuzzy Failure Mode and Effect Analysis and Analytical Hierarchy Process (Case Study at Small Medium Enterprises of Kuda Terbang, Blitar District, East Java Province, Indonesia) 基于模糊失效模式、效果分析和层次分析法的丁盖提供应链风险缓解研究(以印尼东爪哇省布利塔区库达特邦中小企业为例)

Advance Journal of Food Science and Technology Pub Date : 2019-03-25 DOI: 10.19026/AJFST.17.5998

S. Mustaniroh, Dania Radyarini, R. L. R. Silalahi

{"title":"Supply Chain Risk Mitigation of Enting Geti with Fuzzy Failure Mode and Effect Analysis and Analytical Hierarchy Process (Case Study at Small Medium Enterprises of Kuda Terbang, Blitar District, East Java Province, Indonesia)","authors":"S. Mustaniroh, Dania Radyarini, R. L. R. Silalahi","doi":"10.19026/AJFST.17.5998","DOIUrl":"https://doi.org/10.19026/AJFST.17.5998","url":null,"abstract":"The aim of study are to identify, measure and assess supply chain risks and to determine strategy alternatives to reduce the risk of supply chains at SMEs Kuda Terbang. SMEs Kuda Terbang is one of the business entities producing enting geti in the center of enting geti production in Kademangan, Blitar regency. Problems that occur in the supply chain are low availability of raw materials, production equipment using traditional equipment and fluctuating market demand. The method used in this study is Fuzzy FMEA and AHP. Variables used in this study were ingredients, production and products. Expert respondents used in this study amounted to 6 people for supply chain risk assessment and 2 persons for the determination of supply chain risk mitigation strategies consisting of suppliers, companies, retailers and academics. The risks identified in the ingredients variables are 4 risks, 7 risks on the production variable and 5 risks on the product variables. The highest risk in ingredients variable is the fluctuating ingredients prices (FRPN of 5.67), in production variable is the uncertain production schedule (FRPN of 6.87) and in product variable is the product return (FRPN of 6.83). The priority strategy of supply chain risk mitigation of enting geti at SMEs Kuda Terbang is the quality control with the weight of 0.35.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79843286","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

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking 面包烘烤中添加不同脂肪酸时美拉德反应与脂质过氧化的关系

Advance Journal of Food Science and Technology Pub Date : 2019-03-25 DOI: 10.19026/AJFST.17.5997

T. Toyosaki, M. Kasai, Yasuhide Sakane

引用次数: 0

Exopolysaccharide Production by Streptococcus thermophiles on the Physicochemical Characteristics of Prato Type Cheeses 嗜热链球菌产胞外多糖对普拉托奶酪理化特性的影响

Advance Journal of Food Science and Technology Pub Date : 2019-01-25 DOI: 10.19026/ajfst.17.5984

P. A. Montoya, J. M. Pereira, Mario H. Marin Marin

{"title":"Exopolysaccharide Production by Streptococcus thermophiles on the Physicochemical Characteristics of Prato Type Cheeses","authors":"P. A. Montoya, J. M. Pereira, Mario H. Marin Marin","doi":"10.19026/ajfst.17.5984","DOIUrl":"https://doi.org/10.19026/ajfst.17.5984","url":null,"abstract":"The aim of this study was to evaluate the effect on the physicochemical characteristics of Prato type cheeses with the production of Exopolysaccharides (EPS) by Streptococcus thermophiles and to compare the results obtained with traditionally-manufactured cheese. There are few studies related to exopolysaccharides produced from lactic acid, however, many investigations describe this production as important in improving the physicochemical characteristics in concentrated milk derivatives like yogurt. In the present study, Prato type cheese was elaborated from three formulations: Traditional (T) (adding mesophilic and thermophilic crop), lyophilized (L) (addition of thermophilic crop) and replicate (R) (addition of thermophilic crop replicated). The physicochemical properties determined were fat, moisture, salt, dry matter, total protein, soluble nitrogen at pH 4.6 and nitrogen 12%; the evaluation was performed at 5, 25, 45 and 65 days of ripening, determining that the bonds formed between the exopolysaccharides, milk proteins and bacterial cells influenced in enhancement of these properties while using the treatments L and R. The results were interpreted by analysis of variance and, depending on the significance, Tukey's test was used with a 5% probability level.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89904369","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

Effects of Using Controlled Decafeinated Machine on Quality of Robusta Coffee Bean 控制脱咖啡因机对罗布斯塔咖啡豆品质的影响

Advance Journal of Food Science and Technology Pub Date : 2019-01-25 DOI: 10.19026/AJFST.17.5983

A. Afriliana, T. Maulana, A. M. Firdaus, A. Subagio

引用次数: 1

Incorporation of Hydrocolloids and Aloe Vera Gel on Tree Tomato Beverages ( Cyphomandrabetacea S.) Part II: Physicochemical Properties and Colloidal Stability 树番茄饮料(Cyphomandrabetacea S.)中凝胶和芦荟凝胶的掺入第二部分:物理化学性质和胶体稳定性

Advance Journal of Food Science and Technology Pub Date : 2019-01-01 DOI: 10.19026/AJFST.17.6009

J. Figueroa-Flórez, H. Ciro-Velásquez, C. Márquez-Cardozo

引用次数: 0

Organochlorine Pesticides Detection in Blacberry (Rubus sp.,) by Electronic Nose 黑莓中有机氯农药的电子鼻检测

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5944

Carmine Del, Yoji Lida, E. Maria, A.Munoz Luis

引用次数: 0

Biotechnological Production of Xylitol from Oil Palm Empty Fruit Bunches Hydrolysate 油棕空果串水解液木糖醇的生物技术生产

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5945

Manjarres Josefa K., Bravo Alejandro, Arias Juan P., Ortega Isabel, Vasquez Andres, A. Mario

引用次数: 4

Effect of the Yam Starch (Dioscorea spp.) and Pectin on the Rheological Properties of Stirred Yogurt 山药淀粉和果胶对搅拌酸奶流变学特性的影响

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/ajfst.16.5956

Perez Jorge A., Andrade Ricardo D., Arteaga Margarita R.

{"title":"Effect of the Yam Starch (Dioscorea spp.) and Pectin on the Rheological Properties of Stirred Yogurt","authors":"Perez Jorge A., Andrade Ricardo D., Arteaga Margarita R.","doi":"10.19026/ajfst.16.5956","DOIUrl":"https://doi.org/10.19026/ajfst.16.5956","url":null,"abstract":"The aim of study was to evaluate the effect of the temperature and concentration of yam starch and pectin on the rheological properties of yogurt. A stationary test was performed using an MCR 302 (Anton Paar) rheometer with concentric cylinder geometry, varying the strain gradient in an ascending (0-100/sec) and a descending (0100/sec), at different temperatures (10, 20 and 30°C, respectively). Yogurts were made using two varieties of yam starch (“Espino” and “Criollo”) and different concentrations of yam starches (0.1, 0.3 and 0.5% w/w, respectively) and pectin at 0.3% w/w was used as a commercial reference. The experimental data were fitted to the power law models, Herschel-Bulkley and Casson. The model that best represented the rheological data was the power law (R2≥0.977, MSE≤0.674). Yogurts with an addition of yam starch presented thixotropy and pseudoplastic behavior (0<n<1); However, when pectin was used at 30°C the behavior was dilating (n = 1.23). Yogurts with “Criollo” yam starch have higher consistency, while yogurt with an addition of “Espino” yam starch are more pseudoplastic and have less thixotropy.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78013656","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

Food Security and Nutritional Status of Beneficiary Families from the Selection System for Colombian Social Programs in the Municipality of Sitionuevo, Magdalena 马格达莱纳省塞蒂翁沃市哥伦比亚社会项目选择系统中受益家庭的粮食安全和营养状况

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/ajfst.16.5938

Florez F. Esperanza, Navarro L.G. Zuleima, J. P. E. Paula

引用次数: 0

Sensorial Evaluation of a Spreadable Paste based on Orejero Seeds (Enterolobium cyclocarpum) and its Physicochemical, Microbiological and Textural Characterization Orejero种子(Enterolobium cyclocarpum)可涂抹糊剂的感官评价及其理化、微生物学和质地表征

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5969

Ramiro Torres Gallo, Rafael Enrique Olivero Verbel, Y. P. Ruiz, Cristian M. Ibarguen, Dora L. Navarro

引用次数: 0