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Corrigendum: Meat quality - Genetic background and methods of its analysis 勘误:肉质。遗传背景及其分析方法
4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-27 DOI: 10.17221/26/2023-cjfs
Marek Kowalczyk
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引用次数: 0
Recipes and Proximate Composition of Some Traditional African Nightshade Dishes Consumed in the North West Region of Cameroon 喀麦隆西北地区消费的一些传统非洲龙葵菜肴的配方和近似成分
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-26 DOI: 10.47941/jfs.1198
Clementine Endam Njong, R. Feumba, R. Ejoh
Purpose: The objective of this study was to describe the methods of preparation of African nightshade (Solanum scabrum) and to determine the proximate composition of the African nightshade dishes consumed by Cameroonians living in Boyo, Momo, Mezam and Menchum divisions of the North West Region. Methodology: The African nightshade used in the preparation of all the 25 recipes was purchased from the same farmer at kedjom ketingoh in Mezam division and the dishes were prepared at the laboratory of the College of Technonolgy – University of Bamenda (COLTECH-UBa).The 25 African nightshade dishes were then transferred to the Nutrition Centre for Research (CRAN) of the Ministry of Scientific Research and Innovation Cameroon for proximate composition determination. The contents in dry matter, ash, crude proteins, total lipids, crude fibres and total sugars were determined by standard AOAC methods. Findings: The African nightshade dishes consumed are prepared from leguminous seeds : (egusi seeds and groundnut seeds), fluted pumpkin seeds, tomatoes, Irish potatoes and palm oil. The results obtained are expressed in percentage DW for ash, dry matter, proteins, lipids, crude fibres and Total sugars. The dry matter content ranges from (90.130g/100gDW to 95.626g/100gDW); ash content (9.301g/100g to 18.548g/100g), crude protein (16.7g/100g DW to 22.8g/100g DW), total lipid (7.50g/100g DW to 54.49g/100g DW), crude fibre (6.70g/100g  to 20.10g/100g), Total sugars (0.64g/100g  to 9.14g/100g). This study  also reveals that a higher consumption of dishes made from leguminous seeds: egusi seeds, and groundnuts seeds such as “Scrubbed nightshade leaves boiled in egusi”, “Seasoned Mbas a sekoyn”, “Seasoned Mbas a mtsong mbi” and  “English style with groundnuts” and low consumption of their complements will lead to a good nutritional balance. The study further reveals that the African nightshade dishes are good sources of proteins, crude fibres and poor sources of Carbohydrates. Unique Contribution to Theory, Policy and Practice: This study provided information on: the nutrient composition of African nightshade dishes consumed in the North West Region of Cameroon; nutritional data of this species of vegetable that will be useful for nutrition education as a means to improve the nutritional status of the population and also made available documented food composition database for reference by consumers, dieticians and researchers.
目的:本研究的目的是描述非洲龙葵(Solanum scabrum)的制备方法,并确定生活在西北地区Boyo, Momo, Mezam和Menchum地区的喀麦隆人食用的非洲龙葵菜肴的近似成分。方法:用于制备所有25种食谱的非洲龙葵是从Mezam省kejom ketingoh的同一农民那里购买的,菜肴在巴门达大学技术学院实验室制作。这25份非洲茄菜随后被转移到喀麦隆科学研究和创新部的营养研究中心(CRAN)进行近似成分测定。采用标准AOAC法测定干物质、灰分、粗蛋白质、总脂肪、粗纤维和总糖含量。研究发现:人们食用的非洲茄类菜肴是由豆科种子(茄子种子和花生种子)、南瓜子、西红柿、爱尔兰土豆和棕榈油制成的。所得结果以灰分、干物质、蛋白质、脂质、粗纤维和总糖的DW百分比表示。干物质含量范围为90.130g/100gDW ~ 95.626g/100gDW;粗蛋白质(16.7g/100g DW至22.8g/100g DW)、总脂肪(7.50g/100g DW至54.49g/100g DW)、粗纤维(6.70g/100g至20.10g/100g)、总糖(0.64g/100g至9.14g/100g)。本研究还表明,食用较多的豆科种子:蚕豆籽和花生籽制成的菜肴,如“煮蚕豆洗茄叶”、“调味mba a sekoyn”、“调味mba a msong mbi”和“英式花生”等,并摄入较少的补品,可以实现良好的营养平衡。这项研究进一步表明,非洲龙葵菜是蛋白质、粗纤维的良好来源,而碳水化合物的来源却很差。对理论、政策和实践的独特贡献:本研究提供了以下信息:喀麦隆西北地区消费的非洲茄菜的营养成分;这类蔬菜的营养数据将有助于营养教育,作为改善人口营养状况的一种手段,并提供记录的食物成分数据库,供消费者、营养师和研究人员参考。
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引用次数: 0
Influence of the surface/volume ratio on the rheological properties of starch dispersions 表面体积比对淀粉分散体流变性能的影响
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-24 DOI: 10.17221/155/2022-cjfs
G. López-Echevarría, Jorge Adalberto Huerta-Ruelas, G. Velázquez, Martin Jesús Nieto-Perez, G. Mendez‐Montealvo
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引用次数: 0
Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes 通过烘焙酸度和身体感官属性,优化消费者对考卡精品咖啡的接受度
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-24 DOI: 10.17221/181/2022-cjfs
Diego Andrés Campo-Ceballos, C. Gaviria-López
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引用次数: 0
Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index 菜豆种子发芽可提高必需氨基酸含量、黄酮含量和膨胀指数
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-22 DOI: 10.17221/5/2022-cjfs
Luis Díaz-Batalla, K. Aguilar-Arteaga, J. Castro‐Rosas, Reyna Nallely Falfán-Cortés, R. Navarro-Cortez, C. Gómez‐Aldapa
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引用次数: 0
Challenging the problematic detection of clostridial isolates causing late-blowing defect with MALDI-TOF MS 挑战MALDI-TOF质谱检测引起迟吹缺陷的梭菌分离株的问题
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-10 DOI: 10.17221/199/2022-cjfs
Pelin Ertürkmen, Z. Öner
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引用次数: 0
Biodiversity of Vitis vinifera endophytes in conventional and biodynamic vineyard 葡萄内生菌在常规和生物动力葡萄园中的生物多样性
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-09 DOI: 10.17221/200/2022-cjfs
M. Vrublevskaya, Thi Tra My Nguyenová, L. Drábová, P. Lovecká, B. Vrchotová, O. Maťátková, Markéta Kulišová, Irena Jarošová Kolouchová
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引用次数: 0
Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review 辣木叶粉作为功能性食品原料的潜力:综述
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-09 DOI: 10.17221/221/2022-cjfs
Lina Novi Ariani, T. Estiasih, W. Sunarharum, A. Khatib
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引用次数: 1
Comparative Study of some Physicochemical Properties of Extracted Oil from Modified and Non-modified Cottonseeds 改性与未改性棉籽油理化性质的比较研究
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-01 DOI: 10.47941/jfs.1188
Eman ELJak Elsadig, A. Ali, Muawia Ibrahim Abdelgadir
Purpose: The objective of this study was to investigate the physicochemical characteristics of seeds oil extracted, roots and leafs from genetically modified cotton seeds and local non-genetically modified. Methodology: Cotton seeds samples were collected from Elguziera State farms and White Nile State farms, Sudan. Collected samples were transferred to the Central research laboratory of natural and environmental resources. Oil from cotton seeds was extracted using soxhlet method, hexan was used as solvent. Determined physicochemical characteristics were pH, refractive index, specific gravity, free fatty acids, acid value, peroxide value, iodine value, saponification value, and In addition the moisture, ash, protein, fat, fiber, calcium, Iron, magnesium, Potassium, and phosphor from roots and leafs. Findings: The two oil samples showed significantly (P≤0.05) difference in oil content, but they showed no significant difference in refractive index with a mean value of 1.47, also  specific gravity; in all samples ,had value (0.94), showed significantly (P≤0.05) difference in peroxide values between Elguziera State farms and White Nile State farms; also significant (P≤0.05) difference in iodine value (7.61, 1.67, 2.18 and 1.167 respectively) was observed, saponification value (5.61,1.96, 1.96,and 4.77 respectively), free fatty acids (2.82,1.80,3.03 and 8.84 respectively), acid value (4.20,4.48,4.48 and 4.76, respectively) showed significant (P≤0.05) difference.
目的:研究转基因棉籽和本地非转基因棉籽提取的籽油、根和叶的理化特性。方法:棉籽样本采集自苏丹Elguziera国营农场和白尼罗河国营农场。采集的样品移送中央自然环境资源研究实验室。采用索氏法提取棉籽油,以己烷为溶剂。测定的理化特性包括pH值、折射率、比重、游离脂肪酸、酸值、过氧化值、碘值、皂化值,以及根和叶中的水分、灰分、蛋白质、脂肪、纤维、钙、铁、镁、钾和磷。结果:两种油样含油量差异有统计学意义(P≤0.05),折射率差异无统计学意义(平均值为1.47),比重差异无统计学意义(P≤0.05);在所有样品中,均有值(0.94),Elguziera国营农场与White Nile国营农场的过氧化值差异显著(P≤0.05);碘值(分别为7.61、1.67、2.18、1.167)、皂化值(分别为5.61、1.96、1.96、4.77)、游离脂肪酸值(分别为2.82、1.80、3.03、8.84)、酸值(分别为4.20、4.48、4.48、4.76)差异均显著(P≤0.05)。
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引用次数: 0
Screening and quantification of pesticide residues in ciders by liquid chromatography-high resolution mass spectrometry 苹果酒中农药残留的液相色谱-高分辨质谱法筛选与定量
IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-02-01 DOI: 10.17221/158/2022-cjfs
V. Zušťáková, M. Dušek, Vladimíra Jandovská, J. Olšovská
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引用次数: 0
期刊
Czech Journal of Food Sciences
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