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American Journal of Food Technology最新文献

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Migration and Characterization of Nano-zinc Oxide from Polypropylene Food Containers 聚丙烯食品容器中纳米氧化锌的迁移和表征
American Journal of Food Technology Pub Date : 2016-04-01 DOI: 10.3923/AJFT.2016.159.164
Jia Liu, Jiangying Hu, Mingqi Liu, Guozhou Cao, Jianguo Gao, Youfu Luo
{"title":"Migration and Characterization of Nano-zinc Oxide from Polypropylene Food Containers","authors":"Jia Liu, Jiangying Hu, Mingqi Liu, Guozhou Cao, Jianguo Gao, Youfu Luo","doi":"10.3923/AJFT.2016.159.164","DOIUrl":"https://doi.org/10.3923/AJFT.2016.159.164","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"8 1","pages":"159-164"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84185573","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: 10
Water Desorption Isotherm and its Thermodynamic Analysis of Glutinous Rice Flour 糯米粉的解吸等温线及其热力学分析
American Journal of Food Technology Pub Date : 2016-04-01 DOI: 10.3923/AJFT.2016.115.124
Hua Zhang, Yanhong Bai, Xuewei Zhao, Ruiqian Duan
{"title":"Water Desorption Isotherm and its Thermodynamic Analysis of Glutinous Rice Flour","authors":"Hua Zhang, Yanhong Bai, Xuewei Zhao, Ruiqian Duan","doi":"10.3923/AJFT.2016.115.124","DOIUrl":"https://doi.org/10.3923/AJFT.2016.115.124","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"109 1","pages":"115-124"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76301496","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
Effect of Exogenous Ferrous Sulfate Treatment on Edible Rice 外源硫酸亚铁处理对食用水稻的影响
American Journal of Food Technology Pub Date : 2016-04-01 DOI: 10.3923/AJFT.2016.165.170
Yan Shi, Shanshan Dong, Zhouping Liu, Yi Keke, Junming Wang, Cheng Zhu, Feijuan Wang
{"title":"Effect of Exogenous Ferrous Sulfate Treatment on Edible Rice","authors":"Yan Shi, Shanshan Dong, Zhouping Liu, Yi Keke, Junming Wang, Cheng Zhu, Feijuan Wang","doi":"10.3923/AJFT.2016.165.170","DOIUrl":"https://doi.org/10.3923/AJFT.2016.165.170","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"67 1","pages":"165-170"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83462330","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
Influence of Gas Phase Plasma and High Power Ultrasound on Fatty Acids in Goat Milk 气相等离子体和高功率超声对羊奶中脂肪酸的影响
American Journal of Food Technology Pub Date : 2016-04-01 DOI: 10.3923/AJFT.2016.125.133
Anita Jurić, I. Delaš, T. Vukušić, S. Milošević, A. Jambrak, Z. Herceg
{"title":"Influence of Gas Phase Plasma and High Power Ultrasound on Fatty Acids in Goat Milk","authors":"Anita Jurić, I. Delaš, T. Vukušić, S. Milošević, A. Jambrak, Z. Herceg","doi":"10.3923/AJFT.2016.125.133","DOIUrl":"https://doi.org/10.3923/AJFT.2016.125.133","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"33 1","pages":"125-133"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80271887","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: 6
A Comparison of the Carcass and Meat Quality of ISA (F15) Spent Hens Slaughtered at Two Different Ages 不同屠宰日龄ISA (F15)雏鸡胴体和肉品质的比较
American Journal of Food Technology Pub Date : 2016-04-01 DOI: 10.3923/AJFT.2016.134.142
Kahina Hafid, M. Gagaoua, Hiba-Ryma Boudechicha, Sabrina Nait-Rabah, F. Ziane, Meriem Sellama, S. Becila, Abdelghani Boudjellal
{"title":"A Comparison of the Carcass and Meat Quality of ISA (F15) Spent Hens Slaughtered at Two Different Ages","authors":"Kahina Hafid, M. Gagaoua, Hiba-Ryma Boudechicha, Sabrina Nait-Rabah, F. Ziane, Meriem Sellama, S. Becila, Abdelghani Boudjellal","doi":"10.3923/AJFT.2016.134.142","DOIUrl":"https://doi.org/10.3923/AJFT.2016.134.142","url":null,"abstract":"Objective: A total of 16 spent hens (ISA F15) were slaughtered at about 220 and 337 days of age and studied for their muscle characteristics and sensory attributes. Methodology: Tenderness was estimated from breast muscle using penetrometer PNR 10 and sensory trained panel. Water Holding Capacity (WHC), percentage of released water, cooking loss, pH and Myofibril Fragmentation Index (MFI) were studied. Results: Penetration values were found negatively correlated with tenderness and MFI. Tenderness scores were negatively correlated with animal age and positively with pH. Overall acceptability of the meat of spent hens was judged higher irrespective of age. Multiple regressions analysis revealed that penetration depth was mainly explained by juiciness and MFI. Conclusion: In addition, the results revealed that sensory parameters representing textural properties of meat (tenderness, cohesiveness, chewiness and residues) were mainly explained by cooking losses.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"119 1","pages":"134-142"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79379670","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: 6
Whey Protein Hydrolysis with Free and Immobilized Alcalase®: Effects of Operating Parameters on the Modulation of Peptide Profiles Obtained 游离和固定化Alcalase®水解乳清蛋白:操作参数对获得肽谱的调节的影响
American Journal of Food Technology Pub Date : 2016-04-01 DOI: 10.3923/AJFT.2016.152.158
Cecilia Fenoglio, Noelia Vierling, R. Manzo, R. Ceruti, G. Sihufe, E. Mammarella
{"title":"Whey Protein Hydrolysis with Free and Immobilized Alcalase®: Effects of Operating Parameters on the Modulation of Peptide Profiles Obtained","authors":"Cecilia Fenoglio, Noelia Vierling, R. Manzo, R. Ceruti, G. Sihufe, E. Mammarella","doi":"10.3923/AJFT.2016.152.158","DOIUrl":"https://doi.org/10.3923/AJFT.2016.152.158","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"23 1","pages":"152-158"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87455771","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: 8
Optimized Transesterification for Diacylglycerol in Rapeseed Oil Using Response Surface Methodology Basing on FT-IR Spectroscopy 基于FT-IR光谱的响应面法优化菜籽油中二酰基甘油酯交换反应
American Journal of Food Technology Pub Date : 2016-04-01 DOI: 10.3923/AJFT.2016.143.151
Xiuzhu Yu, Yandie Yang, Lirong Xu, Zhong Zhao, Rui Zhang
{"title":"Optimized Transesterification for Diacylglycerol in Rapeseed Oil Using Response Surface Methodology Basing on FT-IR Spectroscopy","authors":"Xiuzhu Yu, Yandie Yang, Lirong Xu, Zhong Zhao, Rui Zhang","doi":"10.3923/AJFT.2016.143.151","DOIUrl":"https://doi.org/10.3923/AJFT.2016.143.151","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"61 1","pages":"143-151"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89491477","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
Characterization of Ethanol Precipitated Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum 乙醇沉淀水芹籽和亚麻籽胶与市售瓜尔胶的特性比较
American Journal of Food Technology Pub Date : 2016-03-01 DOI: 10.3923/AJFT.2016.84.91
M. A. El-Aziz, H. F. Haggag, M. M. Kaluoubi, L. Hassan, M. M. El-sayed, A. F. Sayed
{"title":"Characterization of Ethanol Precipitated Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum","authors":"M. A. El-Aziz, H. F. Haggag, M. M. Kaluoubi, L. Hassan, M. M. El-sayed, A. F. Sayed","doi":"10.3923/AJFT.2016.84.91","DOIUrl":"https://doi.org/10.3923/AJFT.2016.84.91","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"11 1","pages":"84-91"},"PeriodicalIF":0.0,"publicationDate":"2016-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77943326","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
Development of an Indirect Competitive Enzyme-linked Immunosorbent Assays Method Based on Immunomagetic-bead for Analyzing Listeria monocytogenes in Food 基于免疫珠的间接竞争性酶联免疫吸附法分析食品中单核增生李斯特菌的建立
American Journal of Food Technology Pub Date : 2016-03-01 DOI: 10.3923/AJFT.2016.100.107
Wei Yang, Xianjun Dai, Ming-qi Liu
{"title":"Development of an Indirect Competitive Enzyme-linked Immunosorbent Assays Method Based on Immunomagetic-bead for Analyzing Listeria monocytogenes in Food","authors":"Wei Yang, Xianjun Dai, Ming-qi Liu","doi":"10.3923/AJFT.2016.100.107","DOIUrl":"https://doi.org/10.3923/AJFT.2016.100.107","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"8 1","pages":"100-107"},"PeriodicalIF":0.0,"publicationDate":"2016-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81943974","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
Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes 利用酸奶和三氯蔗糖生产低热量蛋糕
American Journal of Food Technology Pub Date : 2016-03-01 DOI: 10.3923/AJFT.2016.108.114
A. Hussein, N. Hegazy, M. Kamil, Ola S. Mohamed
{"title":"Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes","authors":"A. Hussein, N. Hegazy, M. Kamil, Ola S. Mohamed","doi":"10.3923/AJFT.2016.108.114","DOIUrl":"https://doi.org/10.3923/AJFT.2016.108.114","url":null,"abstract":"In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurt control cake prepared with 100% sucrose with a value of 0.91 was higher than the yogurt cake containing sucralose (p<0.05). The mean water activity of sponge cakes prepared with sucrose was significantly higher than the sponge cakes containing sucralose (p<0.05). The obtained low calorie yoghurt cake characterized with its low calorie and food energy (103.22 and 431.3 per100 g) than control yoghurt cake (268 and 1119 per 100 g). Also, low calorie sponge cake had low calorie and food energy (98.0 and 409.4 per100 g) compared to control sponge cake (276.9 and 1156.9, respectively). Sensory scores of studied cake samples indicated that, texture and flavor of all samples were not affected significantly in case of replacing sucrose with sucralose in yogurt or sponge cake. A significant difference in cells and crumb color was observed in all cake samples when compared with control cake samples.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"71 1","pages":"108-114"},"PeriodicalIF":0.0,"publicationDate":"2016-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89402840","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
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