Pub Date : 2020-05-21DOI: 10.36478/jftech.2020.5.8
Walaa Sabri, Adnan W. Al Mudhfar, Ayad J. Al-Khafaji
Page No.: 5-8 Volume: 18, Issue 1, 2020 ISSN: 1684-8462 Journal of Food Technology Copy Right: Medwell Publications Abstract: In this study, we study the effect of different laser wavelengths in raw milk sterilization. The milk treatment sample with LD laser (650, 810 and 1064 nm) was investigated. The microbial inactivation of different microorganism was achieved with laser source power 70 mW at hold time 1.5 min for all laser wavelengths, the study showed that the maximum microbial reduction (100%) was obtained at 650 nm for the same operating conditions. There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.
{"title":"Sterilization of Bovine Milk Using Different Laser Wavelengths","authors":"Walaa Sabri, Adnan W. Al Mudhfar, Ayad J. Al-Khafaji","doi":"10.36478/jftech.2020.5.8","DOIUrl":"https://doi.org/10.36478/jftech.2020.5.8","url":null,"abstract":"Page No.: 5-8 Volume: 18, Issue 1, 2020 ISSN: 1684-8462 Journal of Food Technology Copy Right: Medwell Publications Abstract: In this study, we study the effect of different laser wavelengths in raw milk sterilization. The milk treatment sample with LD laser (650, 810 and 1064 nm) was investigated. The microbial inactivation of different microorganism was achieved with laser source power 70 mW at hold time 1.5 min for all laser wavelengths, the study showed that the maximum microbial reduction (100%) was obtained at 650 nm for the same operating conditions. There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81191923","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}
Pub Date : 2020-05-20DOI: 10.36478/jftech.2020.1.4
Adnan W. Al Mudhfar, Walaa Sabri, Ayad J. Al-Khafaji
{"title":"Novel Method for Milk Sterilization Using Visible Laser System","authors":"Adnan W. Al Mudhfar, Walaa Sabri, Ayad J. Al-Khafaji","doi":"10.36478/jftech.2020.1.4","DOIUrl":"https://doi.org/10.36478/jftech.2020.1.4","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"56 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74458514","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}
Pub Date : 2020-05-20DOI: 10.36478/jftech.2019.41.45
N. Rhaiem, M. Youss, L. Zeghari, S. Rhaimi, D. Hemoni, M. Ouhssine
{"title":"Physicochemical and Microbiological Analysis of Alimentary Products","authors":"N. Rhaiem, M. Youss, L. Zeghari, S. Rhaimi, D. Hemoni, M. Ouhssine","doi":"10.36478/jftech.2019.41.45","DOIUrl":"https://doi.org/10.36478/jftech.2019.41.45","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75576178","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}
Pub Date : 2020-05-20DOI: 10.36478/jftech.2019.46.52
A. F. Okeleye, T. Morakinyo, C. T. Akanbi
{"title":"Sorption Isotherm Characteristics of Water Yam (Dioscorea alata) Flour","authors":"A. F. Okeleye, T. Morakinyo, C. T. Akanbi","doi":"10.36478/jftech.2019.46.52","DOIUrl":"https://doi.org/10.36478/jftech.2019.46.52","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"89 1","pages":"46-53"},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84478630","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}
Pub Date : 2020-05-20DOI: 10.36478/jftech.2019.33.40
D. D. Roger, Gaston Zomegni, Djomdji Ngouya, Lendzemo Venassius, Youri Alphonse
: Bread is one of the food items which drive the change in consumption patterns in central Africa. This bread is made basically of wheat, however, Africa does not produce enough wheat to fulfill growing demand. In order to overcome this obstacle, the idea here is to characterize some local sorghum variety the, so called “muskwari” and then substitute wheat with a local sorghum called muskwari and to use of African processing methods for bread making. The results of characterization indicate that most “muskwari” Sorghum are suitable for industrial uses. The “madjeri non crosse” was found to present interesting sensorial attributes for bread making. This study extends the list of potential use of local sorghum varieties and highlight possibilities to use most of them to produce bread.
面包是推动中非消费模式改变的食品之一。这种面包主要由小麦制成，然而，非洲生产的小麦不足以满足日益增长的需求。为了克服这个障碍，我们的想法是给当地的高粱品种，也就是所谓的“muskwari”打上特色，然后用一种叫做muskwari的当地高粱代替小麦，并使用非洲的加工方法来制作面包。鉴定结果表明，大多数“麝香”高粱适合工业用途。“madjeri non crosse”被发现在面包制作中呈现出有趣的感官属性。本研究扩大了当地高粱品种的潜在用途清单，并强调了利用其中大多数品种生产面包的可能性。
{"title":"Substitution of Wheat by Sorghum Flour for the Production of African Bread: The Makabaye Bread","authors":"D. D. Roger, Gaston Zomegni, Djomdji Ngouya, Lendzemo Venassius, Youri Alphonse","doi":"10.36478/jftech.2019.33.40","DOIUrl":"https://doi.org/10.36478/jftech.2019.33.40","url":null,"abstract":": Bread is one of the food items which drive the change in consumption patterns in central Africa. This bread is made basically of wheat, however, Africa does not produce enough wheat to fulfill growing demand. In order to overcome this obstacle, the idea here is to characterize some local sorghum variety the, so called “muskwari” and then substitute wheat with a local sorghum called muskwari and to use of African processing methods for bread making. The results of characterization indicate that most “muskwari” Sorghum are suitable for industrial uses. The “madjeri non crosse” was found to present interesting sensorial attributes for bread making. This study extends the list of potential use of local sorghum varieties and highlight possibilities to use most of them to produce bread.","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75540129","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}
Pub Date : 2020-05-20DOI: 10.36478/jftech.2019.24.32
Brahim Bchir, S. Ronkart, Y. Brostaux, Lynn Doran, C. Fougnies, C. Blecker
Brahim Bchir, Sebastien N. Ronkart, Yves Brostaux, Lynn Doran, Christian Fougnies and Christophe Blecker Nutritional Analysis Lab, Departmentof Biology, School of Engineers of Sfax, University of Sfax/National, Rod. Soukra Drive, 3038 Sfax, Tunisia Department of Food Science and Formulation, University of Liege, Gembloux Agro-Bio Tech Passage des Deportes, B-5030 Gembloux, Belgium TERRA Research and Teaching Center-Forest Is Life Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes, B-5030 Gembloux, Belgium Cosucra Groupe Warcoing S.A., Rue de la Sucrerie, 1, B-7740, Warcoing, Belgium
Brahim Bchir, Sebastien N. Ronkart, Yves Brostaux, Lynn Doran, Christian Fougnies和Christophe Blecker营养分析实验室，Sfax工程学院生物系，Sfax大学/国家罗德。列日大学食品科学与配方系，Gembloux农业生物技术通道，B-5030 Gembloux，比利时TERRA研究与教学中心- forest Is Life - Gembloux农业生物技术，列日大学，通道，B-5030 Gembloux，比利时Cosucra Groupe Warcoing s.a.， Rue de la Sucrerie, 1, B-7740，比利时Warcoing
{"title":"Engineering of Some Physico-Chemical Properties of Amorphous Spray-Dried Inulin using a Response-Surface Design","authors":"Brahim Bchir, S. Ronkart, Y. Brostaux, Lynn Doran, C. Fougnies, C. Blecker","doi":"10.36478/jftech.2019.24.32","DOIUrl":"https://doi.org/10.36478/jftech.2019.24.32","url":null,"abstract":"Brahim Bchir, Sebastien N. Ronkart, Yves Brostaux, Lynn Doran, Christian Fougnies and Christophe Blecker Nutritional Analysis Lab, Departmentof Biology, School of Engineers of Sfax, University of Sfax/National, Rod. Soukra Drive, 3038 Sfax, Tunisia Department of Food Science and Formulation, University of Liege, Gembloux Agro-Bio Tech Passage des Deportes, B-5030 Gembloux, Belgium TERRA Research and Teaching Center-Forest Is Life Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes, B-5030 Gembloux, Belgium Cosucra Groupe Warcoing S.A., Rue de la Sucrerie, 1, B-7740, Warcoing, Belgium","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86656314","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}
Pub Date : 2020-05-20DOI: 10.36478/jftech.2019.17.23
Ali Ali N. Obaid, N. Ali
{"title":"Effect of Zinc Oxide in Mechanical, Thermal, Contact Angle, Color and Antibacterial Properties of Polycaprlctone in Dry Food Packaging","authors":"Ali Ali N. Obaid, N. Ali","doi":"10.36478/jftech.2019.17.23","DOIUrl":"https://doi.org/10.36478/jftech.2019.17.23","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"31 1","pages":"17-23"},"PeriodicalIF":0.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75432144","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}
Pub Date : 2019-10-20DOI: 10.36478/jftech.2019.1.10
Taha Rihab, B. Sihem, Sindic Marianne, Sahli Ali, N. Ahmed, M. Mars
{"title":"Chemical fruit composition of Tunisian date palm ‘Deglet Nour’ collected at maturation from four different oases in Djerid region","authors":"Taha Rihab, B. Sihem, Sindic Marianne, Sahli Ali, N. Ahmed, M. Mars","doi":"10.36478/jftech.2019.1.10","DOIUrl":"https://doi.org/10.36478/jftech.2019.1.10","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87515761","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}
Pub Date : 2019-10-20DOI: 10.36478/jftech.2019.11.16
M. E. Momegni, G. B. Tchaya, Roger Ponka, A. A. Bouba
{"title":"Effect of Indirect Solar Drying by Airflow Orientation on Some Physicochemical Parameters of Mango (Mangifera Indica)","authors":"M. E. Momegni, G. B. Tchaya, Roger Ponka, A. A. Bouba","doi":"10.36478/jftech.2019.11.16","DOIUrl":"https://doi.org/10.36478/jftech.2019.11.16","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85950552","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}
Pub Date : 2013-01-01DOI: 10.3923/JFTECH.2013.38.43
I. Kanyana, E. Ouma, P. V. Asten
{"title":"Quality Assessment of Banana Juice and Beer in Rwanda","authors":"I. Kanyana, E. Ouma, P. V. Asten","doi":"10.3923/JFTECH.2013.38.43","DOIUrl":"https://doi.org/10.3923/JFTECH.2013.38.43","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84104052","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}
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