Advance Journal of Food Science and Technology最新文献_第5页

Effects of Edible Coatings on Sensory Quality of Minimally Processed Carrot 食用包衣对微加工胡萝卜感官品质的影响

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/ajfst.16.5935

D. Alba, elez-Hernandez Gabriel, Soares Soares, Soares Nilda

引用次数: 0

Bio-Sanitization Using Specific Bacteriophages to Control Escherichia coli O157:H7 in Cherry Tomatoes 利用特异性噬菌体生物消毒控制圣果中大肠杆菌O157:H7的研究

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/ajfst.16.5942

M. E. S. Lopez, M. Gontijo, L. S. Batalha, R. S. Mendonça

引用次数: 5

Formulation of Frankfurter-type Sausages with Yacon Peel Flour as Non-conventional Linker 以亚贡果皮粉为非传统连接剂的法兰克福香肠配方研究

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5962

Gilver Rosero-Chasoy, J. I. Hleap-Zapata, A. Ayala-Aponte, Gloria I Giraldo-Gómez, L. Serna-Cock

引用次数: 4

Quinoa and Amaranth as Protein Source in the Elaboration of a Cooked Ham-Type Meat Analog 藜麦和苋菜作为蛋白质来源在熟制火腿类肉类制品中的应用

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/ajfst.16.5967

Angela Janet García Salcedo, Olga Lucía Torres Vargas, K. J. F. López

引用次数: 0

Prevalence of Overweight and Obesity and Related Risk Factors in Schoolchildren 6 to 12 Years at Las Flores Neighborhood-Barranquilla Las Flores社区- barranquilla地区6至12岁学童超重和肥胖患病率及相关危险因素

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5939

Gomez Sandra M., Reales Laura, Rodriguez Angelica, Espitia Paula J.P., Thiles Irina L.

{"title":"Prevalence of Overweight and Obesity and Related Risk Factors in Schoolchildren 6 to 12 Years at Las Flores Neighborhood-Barranquilla","authors":"Gomez Sandra M., Reales Laura, Rodriguez Angelica, Espitia Paula J.P., Thiles Irina L.","doi":"10.19026/AJFST.16.5939","DOIUrl":"https://doi.org/10.19026/AJFST.16.5939","url":null,"abstract":"The aim of the study is to determine the prevalence of overweight and obesity and related risk factors in children aged 6 to 12, who attended four public and private schools in the neighborhood of Las Flores, in the city of Barranquilla, Colombia. A descriptive cross-sectional study was carried out in children aged 6 to 12. The population studied was 281 students, 51.60% girls and 48.40% boys, with average age of 8.9 years. The study subjects were selected by simple random sampling. The variables studied include socio-demographic characteristics such as age, sex and school grade, type of educational institution, the pattern of physical activity, food pattern (frequency of consumption of foods, fast foods and soft drinks) and nutritional status. Thirty percent of the population studied were under an excess of weight, 22% were overweight and 8% were obese. Excess weight was more prevalent in boys (32%) than in girls (29%). It was observed that overweight increases as age and school grade increases. The high prevalence of overweight and obesity in school-age children is a potential risk for adult obesity. This situation is problematic for public health in which timely intervention is required.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80711547","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 Antibacterial Activity of Moringa oleifera Against Pathogenic Clostridium spp. 辣木对致病性梭菌的抑菌活性筛选

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5930

C. Carmen, D. Alba, Domenech-Asensi Guillermo, Ros-Berruezo Gaspar, M. Carmen

{"title":"Screening of Antibacterial Activity of Moringa oleifera Against Pathogenic Clostridium spp.","authors":"C. Carmen, D. Alba, Domenech-Asensi Guillermo, Ros-Berruezo Gaspar, M. Carmen","doi":"10.19026/AJFST.16.5930","DOIUrl":"https://doi.org/10.19026/AJFST.16.5930","url":null,"abstract":"The objective of this study was to evaluate the in vitro antibacterial activity of edible parts of Moringa oleifera against spore-forming bacteria associated with diarrhea such us Clostridium difficile and Clostridium perfringens . Ethanolic, methanolic, aqueous and acetone extracts in several presentations of M. oleifera (fresh leaf, leaf powder, whole seed powder and seed husk powder) were obtained. Broth microdilution method was used to analyze the activity and to determine the Minimum Inhibitory Concentrations (MICs) and the Minimum Bactericidal Concentrations (MBCs). A two-fold serial dilution of each extract was tested against C. difficile and C. perfringens during 48 h under anaerobic conditions. The broth microdilution analyzes revealed that red-stemmed leaf showed the lowest MICs (ranging from 3.9 to125 &mug/mL), followed by whole seed (MICs 29.29-1875 &mug/mL), green-stemmed leaf (MICs 39-2500 &mug/mL) and seed husk (MICs 390.6-1562.5 &mug/mL). The MBCs values were 1000-2000 &mug/mL for red-stemmed leaf fresh, 1250-10000 &mug/mL for green-stemmed leaf fresh, 6250-12500 &mug/mL for red-stemmed leaf powder, 2500-25000 &mug/mL for whole seed and 25000 &mug/mL for seed husk. The study revealed that leaves and seeds in different concentrations, irrespective of their presentation, inhibited the growth of the tested strains to varying degrees depending on the solvent employed in extraction. Therefore, it may be concluded that M. oleifera may be a potential source for antimicrobial molecule (s) against pathogenic Clostridium spp.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73977223","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

Analysis of the Agroindustrial Business Sector and its Perspective in the Academic-Laboral Field of Agroindustrial Engineering Program in Popular University of Aguachica 阿瓜奇卡人民大学农业工业工程专业学术-实验室领域的农业工业部门分析及其展望

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5931

Chavez Galvis Jacqueline, E. Cárcamo

引用次数: 0

Evaluation of the Effect of Different Yeast Strains on the Quality of Blackberry Grape Wine (Syzygium cumini L. Skeels) 不同酵母菌对黑莓葡萄酒品质影响的评价

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/ajfst.16.5974

R. Olivero, Ángel, Eliecer J. Iglesias, M. Ariza, R. Torres

{"title":"Evaluation of the Effect of Different Yeast Strains on the Quality of Blackberry Grape Wine (Syzygium cumini L. Skeels)","authors":"R. Olivero, Ángel, Eliecer J. Iglesias, M. Ariza, R. Torres","doi":"10.19026/ajfst.16.5974","DOIUrl":"https://doi.org/10.19026/ajfst.16.5974","url":null,"abstract":"The objective of this study was to evaluate the effect of different yeast strains (Lalvin 71B-112, Red Star Premier Cuvee, Red Star Montrachet) on the quality of blackberry grape wines. Blackberry grape ( Syzygium cumini L. Skeels), as it is known in the Atlantic coast, grows with great abundance and on a wild basis in gardens, streets and avenues, but it is rarely used by this region’s inhabitants. In the fermentation process, yeast strains were inoculated within three fermentation musts with the same physicochemical characteristics, cleared up with Bentonite (USP grade) and different parameters such as pH, alcohol levels, color, residual sulfur, appearance and sensory analysis were evaluated; then, the results were subjected to a statistical analysis with “Statgraphics1” and “Excel” to identify if there were significant differences amongst wine samples from the blackberry grapes. The results showed that the grape wine with the best characteristics was the one fermented with the Red Star yeast, which displayed superior quality with respect to the others. In the color evaluation, the % of red saw a decrease. The alcohol production that was obtained was influenced by the initial pH resulting in a characteristic degree of alcohol for this type of alcoholic beverage. It was determined that the optimum dose for the process of clearing in blackberry grape wine is 0.9 g/L of albumin since it complies with all the parameters established in the standard.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85741013","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

Effect of Temperature, pH and Concentration of Soluble Solids on the Rheological Behavior and Molecular Mass of Pectin Obtained from Mango Vallenato Shell (Mangifera indica l.) 温度、pH和可溶性固形物浓度对芒果壳中果胶流变行为和分子量的影响

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/ajfst.16.5934

Ricardo Durán, R. Torres, Y. Peralta-Ruiz

{"title":"Effect of Temperature, pH and Concentration of Soluble Solids on the Rheological Behavior and Molecular Mass of Pectin Obtained from Mango Vallenato Shell (Mangifera indica l.)","authors":"Ricardo Durán, R. Torres, Y. Peralta-Ruiz","doi":"10.19026/ajfst.16.5934","DOIUrl":"https://doi.org/10.19026/ajfst.16.5934","url":null,"abstract":"The aim of the study was evaluating the incidence of pectin concentration, soluble solids concentration, extraction temperature and pH in the rheological behavior and molecular mass of a mango vallenato pectin gel. Experimental design was in blocks (mango pectin and commercial) completely random, in factorial arrangement 2, for the factors, pectin concentration (0.5-0.25% w/w), temperature (50, 70°C), pH (2.22.8) and solids concentration (55, 65°Brix), with three replicates. Storage modulus (G’), loss modulus (G”) and loss tangent (tan δ), determined on the rheometer AR 1500 with parallel plate geometry, were determined. The data were adjusted to the MarkHouwink-Sakurada model to determine the molecular weight of the pectin gel. Gels with 0.25% of mango pectin showed viscous behavior with little gelling property, the gels prepared with 50% of mango pectin at 55°Brix soluble solids concentration had a structured gel behavior, similar behavior to those of commercial pectin. The molecular mass of the gel prepared with mango pectin was in the range of 583.90 to 24.17 kDa, being significantly affected by the concentration of 0.25% of pectin, the extraction temperature and soluble solids concentration.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90333235","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

Pilot Process for Obtaining Fructose from Industrial Cassava (Manihot esculenta C) 从工业木薯(Manihot esculenta C)中提取果糖的试验研究

Advance Journal of Food Science and Technology Pub Date : 2018-11-10 DOI: 10.19026/AJFST.16.5940

H. Jorge, S. Jairo, Hernández Fernando

引用次数: 0