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American Journal of Food Technology最新文献

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Calcium Carbide Treatment on Some Physiochemical Characteristics of Broken and Mummy Mango Fruits 电石处理对芒果碎果和干果理化特性的影响
American Journal of Food Technology Pub Date : 2018-01-01 DOI: 10.3923/AJFT.2018.23.31
G. André, Ubwa Terver Sim, J. AhilemUngwanen, Obochi Oche Godwi, Nwannadi Ikenna Ale, Yusufu M. Ikagu
{"title":"Calcium Carbide Treatment on Some Physiochemical Characteristics of Broken and Mummy Mango Fruits","authors":"G. André, Ubwa Terver Sim, J. AhilemUngwanen, Obochi Oche Godwi, Nwannadi Ikenna Ale, Yusufu M. Ikagu","doi":"10.3923/AJFT.2018.23.31","DOIUrl":"https://doi.org/10.3923/AJFT.2018.23.31","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"62 1","pages":"23-31"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91428583","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
Antioxidant Properties of Steamed Paste (Moin-Moin) Made from Sprouted Pigeon Pea Flour as Influenced by Heat Treatment 鸽豆粉蒸糊(Moin-Moin)热处理对抗氧化性能的影响
American Journal of Food Technology Pub Date : 2017-12-15 DOI: 10.3923/AJFT.2018.42.47
N. Uchegbu, E. Okoli, E. Onwurafor
{"title":"Antioxidant Properties of Steamed Paste (Moin-Moin) Made from Sprouted Pigeon Pea Flour as Influenced by Heat Treatment","authors":"N. Uchegbu, E. Okoli, E. Onwurafor","doi":"10.3923/AJFT.2018.42.47","DOIUrl":"https://doi.org/10.3923/AJFT.2018.42.47","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"352 1","pages":"42-47"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85438829","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
Microencapsulated Walnut Oil (Juglans neotropica Diels) by Spray Drying Technology and Determination of Fatty Acids Composition Stability 喷雾干燥技术制备微胶囊化核桃油及其脂肪酸组成稳定性测定
American Journal of Food Technology Pub Date : 2017-12-15 DOI: 10.3923/AJFT.2018.8.16
G. Alban, J. Greffa, O. López, J. Gaibor, Jose Luis Altun, W. Carrillo
{"title":"Microencapsulated Walnut Oil (Juglans neotropica Diels) by Spray Drying Technology and Determination of Fatty Acids Composition Stability","authors":"G. Alban, J. Greffa, O. López, J. Gaibor, Jose Luis Altun, W. Carrillo","doi":"10.3923/AJFT.2018.8.16","DOIUrl":"https://doi.org/10.3923/AJFT.2018.8.16","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"32 1","pages":"8-16"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89963888","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
Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food 功能性食品埃及Kishk:干小麦发酵乳混合物的氨基酸和脂肪酸谱比较
American Journal of Food Technology Pub Date : 2017-12-15 DOI: 10.3923/AJFT.2017.43.50
W. Bahgaat, S. A. E. Ghani
{"title":"Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food","authors":"W. Bahgaat, S. A. E. Ghani","doi":"10.3923/AJFT.2017.43.50","DOIUrl":"https://doi.org/10.3923/AJFT.2017.43.50","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"146 1","pages":"43-50"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77467746","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
Study on the Seasonal Variation in the Chemical Composition, Hematological Profile, Gonado-somatic Index and Hepato-somatic Index of Snow Trout, Schizothorax niger from the Freshwater Dal Lake, Kashmir 克什米尔淡水达尔湖黑裂胸雪鳟化学成分、血液学特征、性腺指数和肝体指数的季节变化研究
American Journal of Food Technology Pub Date : 2017-12-15 DOI: 10.3923/AJFT.2017.1.13
I. Imtiaz Ahmed, Z. A. Sheikh
{"title":"Study on the Seasonal Variation in the Chemical Composition, Hematological Profile, Gonado-somatic Index and Hepato-somatic Index of Snow Trout, Schizothorax niger from the Freshwater Dal Lake, Kashmir","authors":"I. Imtiaz Ahmed, Z. A. Sheikh","doi":"10.3923/AJFT.2017.1.13","DOIUrl":"https://doi.org/10.3923/AJFT.2017.1.13","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"78 1","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80860538","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
Effect of Solid or Liquid Fermentation State, Yeast Strain, Fermentation Temperature and Time on the Flavor Content of Jujube (Ziziphus jujuba) Brandy 固体或液体发酵状态、酵母菌、发酵温度和发酵时间对枣白兰地风味含量的影响
American Journal of Food Technology Pub Date : 2017-12-15 DOI: 10.3923/AJFT.2017.14.24
Yanan Xia, Yanli Ma, Lijuan Hou, Jie Wang
{"title":"Effect of Solid or Liquid Fermentation State, Yeast Strain, Fermentation Temperature and Time on the Flavor Content of Jujube (Ziziphus jujuba) Brandy","authors":"Yanan Xia, Yanli Ma, Lijuan Hou, Jie Wang","doi":"10.3923/AJFT.2017.14.24","DOIUrl":"https://doi.org/10.3923/AJFT.2017.14.24","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"35 1","pages":"14-24"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73654463","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
Chemical and Nutritional Variability of Cactus Pear Cladodes, Genera Opuntia and Nopalea 仙人掌、梨枝、仙人掌属和仙人掌属的化学和营养变异
American Journal of Food Technology Pub Date : 2017-12-15 DOI: 10.3923/AJFT.2017.25.34
F. Alves, A. P. Andrade, R. Bruno, D. C. Santos, A. Magalhães, D. S. Silva
{"title":"Chemical and Nutritional Variability of Cactus Pear Cladodes, Genera Opuntia and Nopalea","authors":"F. Alves, A. P. Andrade, R. Bruno, D. C. Santos, A. Magalhães, D. S. Silva","doi":"10.3923/AJFT.2017.25.34","DOIUrl":"https://doi.org/10.3923/AJFT.2017.25.34","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"37 1","pages":"25-34"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90892550","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: 17
Antimicrobial Activity and Phytochemicals Analysis of Vernonia aemulans, Vernonia amygdalina, Lantana camara and Markhamia lutea Leaves as Natural Beer Preservatives 天然啤酒防腐剂水龙花、扁桃叶、山药叶和黄茶叶的抑菌活性及植物化学成分分析
American Journal of Food Technology Pub Date : 2017-12-15 DOI: 10.3923/AJFT.2017.35.42
F. Lyumugabe, Jeanne Primitive, C. Bayingana, Emmanuel Bajyana So
{"title":"Antimicrobial Activity and Phytochemicals Analysis of Vernonia aemulans, Vernonia amygdalina, Lantana camara and Markhamia lutea Leaves as Natural Beer Preservatives","authors":"F. Lyumugabe, Jeanne Primitive, C. Bayingana, Emmanuel Bajyana So","doi":"10.3923/AJFT.2017.35.42","DOIUrl":"https://doi.org/10.3923/AJFT.2017.35.42","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"41 1","pages":"35-42"},"PeriodicalIF":0.0,"publicationDate":"2017-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74307071","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: 17
Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers 马铃薯颗粒掺入对速冻饺子皮的影响
American Journal of Food Technology Pub Date : 2017-06-15 DOI: 10.3923/AJFT.2017.245.253
Hua Zhang, Ruiqian Duan, Xuewei Zhao, Yanyan Zhang
{"title":"Influence of the Incorporation of Potato Granule on Quick-Frozen Dumpling Wrappers","authors":"Hua Zhang, Ruiqian Duan, Xuewei Zhao, Yanyan Zhang","doi":"10.3923/AJFT.2017.245.253","DOIUrl":"https://doi.org/10.3923/AJFT.2017.245.253","url":null,"abstract":"Background and Objective: Quick-frozen dumpling is widely consumed in China. Inclusion Potato Granule (PG) into dumpling wrappers will extend utilization of this cheap flour in the staple food. The objective of this study was to evaluate the feasibility of partial substitution of wheat flour with PG in the dumpling wrappers. Methodology: In this study, cooking qualities of dumpling wrappers containing different levels of PG were measured after storage at -20EC for 2 weeks. Their tensile parameters, calorimetric properties, water mobility and microstructure were investigated by using dough extensograph, Differential Scanning Calorimeter (DSC), Low-Field Nuclear Magnetic Resonance (LF-NMR) and Scanning Electron Microscope (SEM). Results: The results revealed that the resistance to extension, extension energy and extensibility remained almost unchanged when PG addition was not more than 7.5% of wheat flour. After PG addition, water became more movable, while freezable water content decreased, especially when PG addition was less than 7.5%. Microstructure of the PG dough wrappers became porous after freezing storage. Both water absorption ratio and cooking loss ratio of frozen PG dough wrappers decreased as PG content increased. Conclusion: On a whole, when the PG addition was not more than 7.5%, quick-frozen dumpling wrappers with acceptable cooking qualities can be achieved.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"34 1","pages":"245-253"},"PeriodicalIF":0.0,"publicationDate":"2017-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73128093","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
Biodegradable Films with Spirulina platensis as Coating for Cambuci Peppers (Capsicum sp.) 以螺旋藻为包衣的Cambuci辣椒生物降解膜
American Journal of Food Technology Pub Date : 2017-06-15 DOI: 10.3923/AJFT.2017.236.244
Taís Cardoso, I. Demiate, E. Danesi
{"title":"Biodegradable Films with Spirulina platensis as Coating for Cambuci Peppers (Capsicum sp.)","authors":"Taís Cardoso, I. Demiate, E. Danesi","doi":"10.3923/AJFT.2017.236.244","DOIUrl":"https://doi.org/10.3923/AJFT.2017.236.244","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"3 1","pages":"236-244"},"PeriodicalIF":0.0,"publicationDate":"2017-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88700492","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: 9
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