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

Study of the Clinical Tolerance of a Wild Food Plant: Case of Euphorbia Hirta 一种野生食用植物的临床耐受性研究:以大戟为例

American Journal of Food Science and Technology Pub Date : 2023-03-28 DOI: 10.12691/ajfst-11-2-2

Adepo Yapo Prosper, Atto Virginie, Touzou Bléou Jean-Jaurès, Biego Godi Henri

引用次数: 1

Physicochemical and Biological Evaluations of Packaged Chips and Meat balls Produced from Broiler Chicken Fed Diets Supplemented with Onion Wastes for Sustainability 肉鸡饲料中添加洋葱废弃物可持续性生产包装薯片和肉丸的理化和生物学评价

American Journal of Food Science and Technology Pub Date : 2023-03-21 DOI: 10.12691/ajfst-11-2-1

NO Alamuoye, OF Alamuoye, LK Otitoju

引用次数: 0

Proximate, Mineral and Sensory Properties of Cookies Produced from Cassava-bambara Groundnut Flour Blends 木薯-竹-花生粉混合物生产的饼干的近似、矿物和感官特性

American Journal of Food Science and Technology Pub Date : 2023-03-14 DOI: 10.12691/ajfst-11-1-5

E. J, Beleya E.A, Allen J.E.

引用次数: 0

Setting up a Process for Drying Cocoa Beans 建立可可豆干燥工艺

American Journal of Food Science and Technology Pub Date : 2023-02-16 DOI: 10.12691/ajfst-11-1-4

Gnepie Nicolas, Matuam Balbine, T. Abraham, Edoun Marcel, Kuitche Alexis

引用次数: 0

Optimization of Vacuum Marination Process, Maximizing the Flavor Infusion of Sole Fish 优化真空腌制工艺，最大限度地提高比目鱼的风味

American Journal of Food Science and Technology Pub Date : 2023-02-11 DOI: 10.54536/ajfst.v2i1.1229

M. Umar, Qasim Ali, Muhammad Amir, Ram Prasad Bebartta

{"title":"Optimization of Vacuum Marination Process, Maximizing the Flavor Infusion of Sole Fish","authors":"M. Umar, Qasim Ali, Muhammad Amir, Ram Prasad Bebartta","doi":"10.54536/ajfst.v2i1.1229","DOIUrl":"https://doi.org/10.54536/ajfst.v2i1.1229","url":null,"abstract":"The major problem facing the fish processing industry is reducing the marination process time and increasing the uptake of marinade. Previously, a marination bath has been utilized for this purpose with different combinations of acid and salt, which causes physiochemical changes in fish texture. The vacuum marination method seems to be a good way to solve this problem. In this study, the effect of the vacuum marination process was studied on the marination of sole fish. Two varieties of fish (fresh and frozen) and three levels of time (10, 20 and 30 minutes) were studied for their effect on marinade uptake. The marinade was used in the ratio of 1.2:10 spices to meat, respectively. Fresh samples were weighted, vacuum packed, and stored at 4–7 0C, whereas frozen samples were stored at -20 0C for 24 hours prior to marination and thawed at room temperature. After marination, percentage uptake, retention, and cooking loss of the marinade were calculated. It was concluded from the yield of marinated products that about 80% of marination takes place in the first 10 minutes of the process. After 10–20 minutes, there was no significant difference (p>0.05), and only 1–2% of the marinade was consumed. The frozen samples show significantly (p≤ 0.05) higher yields and marinade uptake. After marination, the samples were stored at 0–4 0C and fried in vegetable oil until the center reached 70 0C. Cooking loss for this process was non-significant for both varieties of fish as it depends on the water-holding capacity of the meat, which remains the same for both cases. The use of vacuum marination reduced the marination time significantly from 4-6 hours to 10 minutes, and marinade uptake was improved. This process can be used as an alternative to traditional marination techniques.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88533546","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

Plantain (Musa paradisiaca L.): Production, Consumption and Processing in Cameroon 大蕉(Musa paradisiaca L.):喀麦隆的生产、消费和加工

American Journal of Food Science and Technology Pub Date : 2023-02-07 DOI: 10.12691/ajfst-11-1-2

Nafack Tsazeu Judicaël Boris, Ngo Nkot Laurette, Kana Sop Marie Modestine

引用次数: 0

Steam Precooking to Delay Spoilage of Shrimp Stock Awaiting for Processing in Cottage Industry 蒸汽预煮延缓家庭手工业待加工虾料变质

American Journal of Food Science and Technology Pub Date : 2023-01-17 DOI: 10.12691/ajfst-10-5-5

Yénoukounmè Euloge Kpoclou, Ifagbemi Bienvenue Chabi, Midimahu Vahid Aïssi

引用次数: 0

Study on Some Engineering Properties of Holeta Local Variety Garlic (Allium Sativum L.) Grown in Ethiopia Holeta地方品种大蒜(Allium Sativum L.)若干工程特性的研究产自埃塞俄比亚

American Journal of Food Science and Technology Pub Date : 2022-12-31 DOI: 10.54536/ajfst.v1i2.1079

Abe Tullo

{"title":"Study on Some Engineering Properties of Holeta Local Variety Garlic (Allium Sativum L.) Grown in Ethiopia","authors":"Abe Tullo","doi":"10.54536/ajfst.v1i2.1079","DOIUrl":"https://doi.org/10.54536/ajfst.v1i2.1079","url":null,"abstract":"Garlic (Allium Sativum L.) is an important root vegetable that can be used as a spice in meals and has historically been used as a remedy for various ailments in Ethiopia. The physical properties of the garlic bulbs and cloves were determined for use in the prototype design. The result showed that the equatorial diameter, polar diameter, thickness, geometric mean diameter, arithmetic mean diameter, sphericity, shape index, surface area, moisture content, hundred garlic bulb weight, bulk density, and angle of repose of the garlic bulbs were 45.89, 42.86, 30.43, 39.08 and 39.71 mm, 0.86, 1.34, 17.08 cm2, 66%, 2530 g, 596.70 kg/m3, and 49.7o for garlic bulbs, respectively. Similarly, the result of the width, length, thickness, geometric mean diameter, arithmetic mean diameter, sphericity, shape index, surface area, hundred garlic cloves weight, bulk density, and angle of repose of the garlic bulbs were 14.44, 31.02, 11.63, 17.15, and 20.07 mm, 0.57, 1.27, 4.06 cm2, 239.4 g, 468.4 kg/m3, and 37.56o for garlic cloves, respectively. Therefore, these physical and mechanical properties of garlic bulbs and cloves were used in designing machine parts.","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90067643","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

A Mini-Review on Almonds and Cashew Nuts: Processing Impact, Phytochemical and Microbiological Properties, and Implications on Human Health 杏仁和腰果:加工影响、植物化学和微生物特性及其对人体健康的影响

American Journal of Food Science and Technology Pub Date : 2022-12-19 DOI: 10.12691/ajfst-10-5-4

Adriana Dantas, Diogo Pontes Costa

引用次数: 0

Determination of Proximate Compositions, Functional Properties and Pasting Properties of Selected Cereals Grains from Mali 马里精选谷物的近似组成、功能特性和糊化特性的测定

American Journal of Food Science and Technology Pub Date : 2022-11-20 DOI: 10.12691/ajfst-10-5-1

Aminata Coulibaly, N. Traoré, F. Samaké, I. Oduro, D. Samaké

引用次数: 0