Pub Date : 2024-03-25DOI: 10.1080/19476337.2024.2329760
Misgana Banti, Tegene Atlaw
Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and T...
{"title":"Physicochemical and cup quality of coffee as affected by processing methods and growing locations","authors":"Misgana Banti, Tegene Atlaw","doi":"10.1080/19476337.2024.2329760","DOIUrl":"https://doi.org/10.1080/19476337.2024.2329760","url":null,"abstract":"Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and T...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"17 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140299707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, ...
{"title":"Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice","authors":"Peilin Yao, Suyuan Zhao, Lulu Cheng, Chuanping Zhao","doi":"10.1080/19476337.2024.2326299","DOIUrl":"https://doi.org/10.1080/19476337.2024.2326299","url":null,"abstract":"In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, ...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"155 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140202942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommende...
{"title":"Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract","authors":"Rossi Indiarto, Jennie Aurellia Herwanto, Fitry Filianty, Elazmanawati Lembong, Edy Subroto, Dimas Rahadian Aji Muhammad","doi":"10.1080/19476337.2024.2329144","DOIUrl":"https://doi.org/10.1080/19476337.2024.2329144","url":null,"abstract":"Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommende...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"72 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140203036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...
{"title":"Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops","authors":"Pamela Owusu Osei, Bennett Dzandu, Nicole Sharon Affrifah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia","doi":"10.1080/19476337.2024.2329135","DOIUrl":"https://doi.org/10.1080/19476337.2024.2329135","url":null,"abstract":"This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"27 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140167543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the opti...
{"title":"Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates","authors":"Jiawen Ma, Luyao He, Jinxiu Cai, Wu Zhang, Hua Yang, Shaoqian Cao, Xiangyang Qi","doi":"10.1080/19476337.2024.2320785","DOIUrl":"https://doi.org/10.1080/19476337.2024.2320785","url":null,"abstract":"This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the opti...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"36 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140153532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-15DOI: 10.1080/19476337.2024.2324024
Bona Yun, Xinyu Liao, Jinsong Feng, Tian Ding
The World Health Organization (WHO) has identified antimicrobial resistance (AMR) as one of the top three global dangers to public health. One of the most vital factors contributing to the high pre...
{"title":"Machine learning-enabled prediction of antimicrobial resistance in foodborne pathogens","authors":"Bona Yun, Xinyu Liao, Jinsong Feng, Tian Ding","doi":"10.1080/19476337.2024.2324024","DOIUrl":"https://doi.org/10.1080/19476337.2024.2324024","url":null,"abstract":"The World Health Organization (WHO) has identified antimicrobial resistance (AMR) as one of the top three global dangers to public health. One of the most vital factors contributing to the high pre...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"41 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140153921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-01DOI: 10.1080/19476337.2024.2319834
Mehtap Çiftçi, Nilgün Öncül
It aims to offer an alternative product to the food industry for the increasing demands of healthy nutrition with production of yogurt containing bee pollen. Probiotic yogurt prepared with differen...
{"title":"The viability of microorganism of probiotic yogurt enriched with bee pollen","authors":"Mehtap Çiftçi, Nilgün Öncül","doi":"10.1080/19476337.2024.2319834","DOIUrl":"https://doi.org/10.1080/19476337.2024.2319834","url":null,"abstract":"It aims to offer an alternative product to the food industry for the increasing demands of healthy nutrition with production of yogurt containing bee pollen. Probiotic yogurt prepared with differen...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"12 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140010358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Molasses is a valuable byproduct in the sugar and citrus fruit processing industries. This versatile substance used in various sectors, including beverage production, acetic acid synthesis, baker’s...
{"title":"Review on the application, health usage, and negative effects of molasses","authors":"Messenbet Geremew Kassa, Aynadis Molla Asemu, Mikru Tesfa Belachew, Neela Satheesh, Biresaw Demelash Abera, Desye Alemu Teferi","doi":"10.1080/19476337.2024.2321984","DOIUrl":"https://doi.org/10.1080/19476337.2024.2321984","url":null,"abstract":"Molasses is a valuable byproduct in the sugar and citrus fruit processing industries. This versatile substance used in various sectors, including beverage production, acetic acid synthesis, baker’s...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"50 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140010186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-28DOI: 10.1080/19476337.2024.2318343
Adeyemi Ayotunde Adeyanju, Darasimi Gift Adeleye, Johnson Akinwumi Adejuyitan, Eunice Ogunbusola, Oluwaseun Peter Bamidele
This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of...
本研究确定了在发酵木薯粉中加入山核桃粉对木薯粉的淀粉消化率、功能属性、糊化性能和抗氧化特性的影响。
{"title":"The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed","authors":"Adeyemi Ayotunde Adeyanju, Darasimi Gift Adeleye, Johnson Akinwumi Adejuyitan, Eunice Ogunbusola, Oluwaseun Peter Bamidele","doi":"10.1080/19476337.2024.2318343","DOIUrl":"https://doi.org/10.1080/19476337.2024.2318343","url":null,"abstract":"This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"50 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140009913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mutations are the result of effects produced by mutagenic agents, which may be responsible for the generation of chronic-degenerative diseases such as cancer. The aim of this work was to detect and...
突变是诱变剂作用的结果，可能是癌症等慢性退行性疾病产生的原因。这项工作的目的是检测和...
{"title":"Detection and partial characterization of antimutagenic compounds from white shrimp (Litopenaeus vannamei) cephalothorax","authors":"Héctor-Enrique Trujillo-Ruiz, Carmen-María López-Saiz, Alejandro-Monserrat García-Alegría, Idalia Osuna-Ruiz, Hisila Del Carmen Santacruz-Ortega, María-Mercedes Meza-Montenegro, Juan-Francisco Maldonado-Escalante, Susana-Gabriela Cruz-Ramirez, Armando Burgos Hernández","doi":"10.1080/19476337.2024.2315990","DOIUrl":"https://doi.org/10.1080/19476337.2024.2315990","url":null,"abstract":"Mutations are the result of effects produced by mutagenic agents, which may be responsible for the generation of chronic-degenerative diseases such as cancer. The aim of this work was to detect and...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"33 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2024-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139945940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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