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American Journal of Food Technology最新文献

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Probiotic Fermentation of Konjac and Carob Pods Ceratonia siliqua and Observation of Related Antioxidant Activity 魔芋和角豆荚的益生菌发酵及抗氧化活性观察
American Journal of Food Technology Pub Date : 2021-01-15 DOI: 10.3923/AJFT.2021.18.30
A. Gomaa, S. Willis, M. Verghese, J. Boateng
{"title":"Probiotic Fermentation of Konjac and Carob Pods Ceratonia siliqua and Observation of Related Antioxidant Activity","authors":"A. Gomaa, S. Willis, M. Verghese, J. Boateng","doi":"10.3923/AJFT.2021.18.30","DOIUrl":"https://doi.org/10.3923/AJFT.2021.18.30","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"22 1","pages":"18-30"},"PeriodicalIF":0.0,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81227850","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 Cold Storage on the Rheological Characteristics of Dry Beans Yogurt 冷藏对干豆酸奶流变特性的影响
American Journal of Food Technology Pub Date : 2021-01-15 DOI: 10.3923/AJFT.2021.31.37
N. Montgomery, J. Boateng, L. Kassama, M. Verghese
{"title":"Effect of Cold Storage on the Rheological Characteristics of Dry Beans Yogurt","authors":"N. Montgomery, J. Boateng, L. Kassama, M. Verghese","doi":"10.3923/AJFT.2021.31.37","DOIUrl":"https://doi.org/10.3923/AJFT.2021.31.37","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"41 1","pages":"31-37"},"PeriodicalIF":0.0,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90208762","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
Microbiological Quality Assessment of Raw and Commercial Milk Available in the Local Market and its Acceptability 本地市场供应的生奶及商品奶的微生物质素评估及其可接受性
American Journal of Food Technology Pub Date : 2020-12-15 DOI: 10.3923/AJFT.2021.1.8
Muzahidul Islam, S. Afrin, F. Ahmed, B. K. Saha, Md. Nur Hossai
{"title":"Microbiological Quality Assessment of Raw and Commercial Milk Available in the Local Market and its Acceptability","authors":"Muzahidul Islam, S. Afrin, F. Ahmed, B. K. Saha, Md. Nur Hossai","doi":"10.3923/AJFT.2021.1.8","DOIUrl":"https://doi.org/10.3923/AJFT.2021.1.8","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73916629","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
Dough Behavior and Quality Characteristics of Novel Bread Fortified with Some Medicinal Herbs 新型药材强化面包的面团特性及品质特性
American Journal of Food Technology Pub Date : 2020-12-15 DOI: 10.3923/AJFT.2021.9.17
H. Elkatry, N. Alqahtani, A. R. Ahmed
{"title":"Dough Behavior and Quality Characteristics of Novel Bread Fortified with Some Medicinal Herbs","authors":"H. Elkatry, N. Alqahtani, A. R. Ahmed","doi":"10.3923/AJFT.2021.9.17","DOIUrl":"https://doi.org/10.3923/AJFT.2021.9.17","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85445569","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
Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage 鼠尾草精油对凤尾鱼汉堡冷冻期间成分品质的影响
American Journal of Food Technology Pub Date : 2020-02-15 DOI: 10.3923/ajft.2020.49.61
Ahmed E. Gomma, T. Srour, Ahmed E.M. Abdal
{"title":"Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage","authors":"Ahmed E. Gomma, T. Srour, Ahmed E.M. Abdal","doi":"10.3923/ajft.2020.49.61","DOIUrl":"https://doi.org/10.3923/ajft.2020.49.61","url":null,"abstract":"The purpose of this study was to investigate the compositional quality and sensory evaluation of prepared European anchovy fish burgers supplemented with extracted sage essential oil (2%, 4% and 6%) during frozen storage at –18 °C for 4 months. Sage essential oil was extracted by hydrodistillation method and analyzed with GC-MS. The analysis of proximate chemical composition, fatty acid profile and sensory evaluation were carried out on prepared fish burger samples at zero time and after 4 month storage at –18 °C, while the analysis of fish burgers quality (peroxide value PV and free fatty acid FFA) were carried out periodically every month up to 4 month storage period. There was a significant decrease in moisture, protein and lipid of fish burgers after 4 month storage at –18 °C. The obtained results showed that PV and FFA were less increase in fish burger samples supplemented with sage essential oil than control samples. The investigated sage essential oil caused a significant improve the quality of fish burgers through retarded the spoilage and enhancement the polyunsaturated fatty acids of fish burgers during frozen storage, as compared to the control sample. These results could be due to the antioxidative effect of bioactive compounds (α-thujone, camphor, α-pinene and β-thujone) found in sage essential oil. In conclusion, the supplementation of anchovy fish burgers with sage essential oil showed a positive effect on the compositional quality and shelf life, anchovy fish burgers were of high quality and high acceptance even after 4 month storage at –18 °C.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"119 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75644978","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: 4
Effect of Processing Parameters on the Milling Quality of Brown Rice Using Taguchi Approach 田口法加工参数对糙米碾磨品质的影响
American Journal of Food Technology Pub Date : 2020-02-15 DOI: 10.3923/ajft.2020.62.68
M. Sanusi, R. Akinoso, N. Danbaba, M. O. Sunmonu
{"title":"Effect of Processing Parameters on the Milling Quality of Brown Rice Using Taguchi Approach","authors":"M. Sanusi, R. Akinoso, N. Danbaba, M. O. Sunmonu","doi":"10.3923/ajft.2020.62.68","DOIUrl":"https://doi.org/10.3923/ajft.2020.62.68","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"6 1","pages":"62-68"},"PeriodicalIF":0.0,"publicationDate":"2020-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72720126","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
Nutritional Value and Microflora of Salted Schilbe mystus (LINNE 1758) During the Storage at Ambient Temperatures (37 and 27 ° C) 37℃和27℃环境下盐腌木耳(LINNE 1758)的营养价值和微生物区系
American Journal of Food Technology Pub Date : 2020-02-01 DOI: 10.3923/ajft.2020.69.74
E. O. Ahmed, M. E. Ali, A. Aziz, A. Mukhtar, R. Ahmed
{"title":"Nutritional Value and Microflora of Salted Schilbe mystus (LINNE 1758) During the Storage at Ambient Temperatures (37 and 27 ° C)","authors":"E. O. Ahmed, M. E. Ali, A. Aziz, A. Mukhtar, R. Ahmed","doi":"10.3923/ajft.2020.69.74","DOIUrl":"https://doi.org/10.3923/ajft.2020.69.74","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"245 1","pages":"69-74"},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82763432","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 Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation 不同预处理对平菇粉开发及其在饼干配方中的应用的影响
American Journal of Food Technology Pub Date : 2019-12-15 DOI: 10.3923/ajft.2020.28.34
J. R. Dhalagade, D. Parab, R. C. Ranveer, N. B. Rathod, A. K. Sahoo
{"title":"Effect of Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation","authors":"J. R. Dhalagade, D. Parab, R. C. Ranveer, N. B. Rathod, A. K. Sahoo","doi":"10.3923/ajft.2020.28.34","DOIUrl":"https://doi.org/10.3923/ajft.2020.28.34","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"33 1","pages":"28-34"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83542893","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
Extraction and Worth Evaluation of Chitosan from Shrimp and Prawn Co-products 虾及对虾副产品中壳聚糖的提取及价值评价
American Journal of Food Technology Pub Date : 2019-12-15 DOI: 10.3923/ajft.2020.43.48
A. Islam, M. S. Islam, M. Zakaria, S. C. Paul, A. A. Mamun
{"title":"Extraction and Worth Evaluation of Chitosan from Shrimp and Prawn Co-products","authors":"A. Islam, M. S. Islam, M. Zakaria, S. C. Paul, A. A. Mamun","doi":"10.3923/ajft.2020.43.48","DOIUrl":"https://doi.org/10.3923/ajft.2020.43.48","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"14 4","pages":"43-48"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91404242","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: 4
Optimization of the Tunnel Drying Process of Cassava Chips Using Response Surface Methodology 响应面法优化木薯片隧道干燥工艺
American Journal of Food Technology Pub Date : 2019-12-15 DOI: 10.3923/ajft.2020.11.21
A. Ajala
{"title":"Optimization of the Tunnel Drying Process of Cassava Chips Using Response Surface Methodology","authors":"A. Ajala","doi":"10.3923/ajft.2020.11.21","DOIUrl":"https://doi.org/10.3923/ajft.2020.11.21","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"13 1","pages":"11-21"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86466587","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
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