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American Journal of Food Technology最新文献

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Effect of Edible Coating on Extending the Shelf Life and Quality of Fresh Cut Taro 食用包衣对延长鲜切芋头保质期和品质的影响
American Journal of Food Technology Pub Date : 2017-02-15 DOI: 10.3923/AJFT.2017.124.131
S. Aly, E. N. Mohamed, E. Abdou
{"title":"Effect of Edible Coating on Extending the Shelf Life and Quality of Fresh Cut Taro","authors":"S. Aly, E. N. Mohamed, E. Abdou","doi":"10.3923/AJFT.2017.124.131","DOIUrl":"https://doi.org/10.3923/AJFT.2017.124.131","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"138 6 1","pages":"124-131"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83007742","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: 14
Effect of Pretreatment of Olive Leaves on Phenolic Content and Antioxidant Activity 预处理对橄榄叶酚类物质含量及抗氧化活性的影响
American Journal of Food Technology Pub Date : 2017-02-15 DOI: 10.3923/AJFT.2017.132.139
M. Zeitoun, Hanem M.M. Manso, Sameh Ezzat, S. Sohaimy
{"title":"Effect of Pretreatment of Olive Leaves on Phenolic Content and Antioxidant Activity","authors":"M. Zeitoun, Hanem M.M. Manso, Sameh Ezzat, S. Sohaimy","doi":"10.3923/AJFT.2017.132.139","DOIUrl":"https://doi.org/10.3923/AJFT.2017.132.139","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"48 1","pages":"132-139"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86714710","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: 14
Behavior of Polyphenol Content and Antioxidant Activity of Noni Wine (Morinda citrifolia L.) During Alcoholic Fermentation 诺丽酒多酚含量及抗氧化活性的变化酒精发酵期间
American Journal of Food Technology Pub Date : 2017-02-15 DOI: 10.3923/AJFT.2017.144.151
Karla Robledo-Pe, Jimena Buenano Sc, S. Mo, Fernando Ramos-Escu
{"title":"Behavior of Polyphenol Content and Antioxidant Activity of Noni Wine (Morinda citrifolia L.) During Alcoholic Fermentation","authors":"Karla Robledo-Pe, Jimena Buenano Sc, S. Mo, Fernando Ramos-Escu","doi":"10.3923/AJFT.2017.144.151","DOIUrl":"https://doi.org/10.3923/AJFT.2017.144.151","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"9 1","pages":"144-151"},"PeriodicalIF":0.0,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89499599","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 Substitution Soybean by Blue Green Alga Spirulina platensis on Performance and Meat Quality of Growing Rabbits 蓝藻替代大豆对生长兔生产性能和肉品质的影响
American Journal of Food Technology Pub Date : 2016-12-15 DOI: 10.3923/AJFT.2017.51.59
A. Mahmoud, M. Naguib, A. Higazy, Y. Sultan, D. Marrez
{"title":"Effect of Substitution Soybean by Blue Green Alga Spirulina platensis on Performance and Meat Quality of Growing Rabbits","authors":"A. Mahmoud, M. Naguib, A. Higazy, Y. Sultan, D. Marrez","doi":"10.3923/AJFT.2017.51.59","DOIUrl":"https://doi.org/10.3923/AJFT.2017.51.59","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"4 1","pages":"51-59"},"PeriodicalIF":0.0,"publicationDate":"2016-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81827663","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
Impact of Cooking on Malachite Green and Leucomalachite Green Residues Existing in Tilapia Fish 蒸煮对罗非鱼体内孔雀石绿和紫孔雀石绿残留的影响
American Journal of Food Technology Pub Date : 2016-12-15 DOI: 10.3923/AJFT.2017.60.65
A. Shalaby, N. M. Abdelmagui, W. Emam
{"title":"Impact of Cooking on Malachite Green and Leucomalachite Green Residues Existing in Tilapia Fish","authors":"A. Shalaby, N. M. Abdelmagui, W. Emam","doi":"10.3923/AJFT.2017.60.65","DOIUrl":"https://doi.org/10.3923/AJFT.2017.60.65","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"25 1","pages":"60-65"},"PeriodicalIF":0.0,"publicationDate":"2016-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82845073","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
Production of some Snack Foods by Extrusion Processing of some Cereals and their By-products 谷物及其副产品挤压加工生产休闲食品
American Journal of Food Technology Pub Date : 2016-12-15 DOI: 10.3923/AJFT.2017.66.71
Ahmed Ramy M. Abd-Ellati, A. Ibrahim, G. Ragab
{"title":"Production of some Snack Foods by Extrusion Processing of some Cereals and their By-products","authors":"Ahmed Ramy M. Abd-Ellati, A. Ibrahim, G. Ragab","doi":"10.3923/AJFT.2017.66.71","DOIUrl":"https://doi.org/10.3923/AJFT.2017.66.71","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1 1","pages":"66-71"},"PeriodicalIF":0.0,"publicationDate":"2016-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90279186","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
Preliminary Studies on the Seed Oil of Caryota mitis: Proximate Composition, Phytochemical Screening and Evaluation of Antimicrobial Activity 石竹籽油的初步研究:近似成分、植物化学筛选及抑菌活性评价
American Journal of Food Technology Pub Date : 2016-10-15 DOI: 10.3923/AJFT.2016.253.263
O. Ajani, T. Owoeye, G. Olasehinde, O. Audu, F. Owolabi, D. K. Akinlabu, Abiola Edobor-Oso
{"title":"Preliminary Studies on the Seed Oil of Caryota mitis: Proximate Composition, Phytochemical Screening and Evaluation of Antimicrobial Activity","authors":"O. Ajani, T. Owoeye, G. Olasehinde, O. Audu, F. Owolabi, D. K. Akinlabu, Abiola Edobor-Oso","doi":"10.3923/AJFT.2016.253.263","DOIUrl":"https://doi.org/10.3923/AJFT.2016.253.263","url":null,"abstract":"There are many varieties of seeds and nuts that can produce oils for food, nutraceuticals, skin care prod-ucts, aromatherapies, fuels and industrial lubricants. In this present study, the oil from the seed of Caryota mitis was extracted by soxhlet extraction and investigated to promote its quality aspects for biodiversity. The structural characterization of the oil was carried out using physico-chemical analyses and spectroscopic means such as FR-IR, 1H and 13C-NMR as well as mass spectral data. The phytochemical screening of the oil from Caryota mitis seed species revealed the presence of phytosterols, triterpenes, alkaloids, flavonoids and saponins. The proximate analysis showed the moisture content to be 42%, while crude fibre, carbohydrate, crude fat, crude protein and ash content was found to be 34.30%, 11.92%, 5.30%, 4.64% and 1.84% respectively on dry matter basis. The mineral content determination revealed the presence of iron (3.10 ± 0.02 mg/kg), manganese (0.11 ± 0.01 mg/kg), sodium (154.15 ± 1.98 mg/kg) and potassium (127.04 ± 1.21 mg/kg) while cadmium, nickel and lead were not detected. The in vitro antimicrobial screening on the oil, showed that it has promising antimicrobial potential on the organism tested but it was not as active as the clinical standards used. This oil is therefore, a candidate for further study in terms of the cytotoxicity profile and its ability to be used as functional food for proper exploration of its nutraceutical endowment.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"14 1","pages":"253-263"},"PeriodicalIF":0.0,"publicationDate":"2016-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81694766","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
Phenolic Compounds and Antioxidant Activity of Wines Fermented Using Ten Blueberry Varieties 10个蓝莓品种发酵葡萄酒的酚类化合物及抗氧化活性
American Journal of Food Technology Pub Date : 2016-10-15 DOI: 10.3923/AJFT.2016.291.297
Lingli Zhang, Na Li, Xueling Gao
{"title":"Phenolic Compounds and Antioxidant Activity of Wines Fermented Using Ten Blueberry Varieties","authors":"Lingli Zhang, Na Li, Xueling Gao","doi":"10.3923/AJFT.2016.291.297","DOIUrl":"https://doi.org/10.3923/AJFT.2016.291.297","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"2015 1","pages":"291-297"},"PeriodicalIF":0.0,"publicationDate":"2016-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87812713","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: 13
New Functional Products with Chickpeas: Reception, Functional Properties 鹰嘴豆新功能性产品:接收、功能特性
American Journal of Food Technology Pub Date : 2016-10-15 DOI: 10.3923/AJFT.2016.273.281
I. Gorlov, Tatiana Mikhailovn, O. Sitnikova, Marina Ivanovna Slozhenkin, E. Zlobina, E. Karpenko
{"title":"New Functional Products with Chickpeas: Reception, Functional Properties","authors":"I. Gorlov, Tatiana Mikhailovn, O. Sitnikova, Marina Ivanovna Slozhenkin, E. Zlobina, E. Karpenko","doi":"10.3923/AJFT.2016.273.281","DOIUrl":"https://doi.org/10.3923/AJFT.2016.273.281","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"30 1","pages":"273-281"},"PeriodicalIF":0.0,"publicationDate":"2016-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73801311","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: 13
Optimization of Ultrasound Pretreatments and Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptides from Sodium Caseinate Protein Using Response Surface Methodology 响应面法优化case酸钠蛋白制备血管紧张素- 1转换酶(ACE)抑制肽的超声预处理及水解条件
American Journal of Food Technology Pub Date : 2016-10-15 DOI: 10.3923/AJFT.2016.240.252
M.A.Y. Abdualrahm, Haile Ma, A. Yagoub, Cunshan Zhou
{"title":"Optimization of Ultrasound Pretreatments and Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptides from Sodium Caseinate Protein Using Response Surface Methodology","authors":"M.A.Y. Abdualrahm, Haile Ma, A. Yagoub, Cunshan Zhou","doi":"10.3923/AJFT.2016.240.252","DOIUrl":"https://doi.org/10.3923/AJFT.2016.240.252","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"15 1","pages":"240-252"},"PeriodicalIF":0.0,"publicationDate":"2016-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91055675","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
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