Pub Date : 2011-01-01DOI: 10.3923/JFTECH.2011.32.35
R. Ponsingh, R. Babu, S. Ruban, V. A. Rao
{"title":"Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage","authors":"R. Ponsingh, R. Babu, S. Ruban, V. A. Rao","doi":"10.3923/JFTECH.2011.32.35","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.32.35","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"17 1","pages":"32-35"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89534901","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 : 2011-01-01DOI: 10.3923/JFTECH.2011.36.42
T. Silou, B. Loumouamou, S. Nsikabaka, T. Kinkela, M. Nzikou, P. Chalard, G. Figuérédo
{"title":"Contribution to the Varietal Delimitation of Irvingia gabonensis and Irvingia wombulu Chemical Composition Variability of Fats Extracted from Kernels","authors":"T. Silou, B. Loumouamou, S. Nsikabaka, T. Kinkela, M. Nzikou, P. Chalard, G. Figuérédo","doi":"10.3923/JFTECH.2011.36.42","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.36.42","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"69 1","pages":"36-42"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91003008","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 : 2011-01-01DOI: 10.3923/JFTECH.2011.27.31
S. Oyeyinka, B. Ade-Omoway, P. Ngoddy, O R Karim
{"title":"Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple","authors":"S. Oyeyinka, B. Ade-Omoway, P. Ngoddy, O R Karim","doi":"10.3923/JFTECH.2011.27.31","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.27.31","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"24 1","pages":"27-31"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79983080","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 : 2011-01-01DOI: 10.3923/JFTECH.2011.43.49
O. Can
{"title":"Combine Effect of Potassium Sorbate and Dry Salting on the Shelf Life Sardine (Sardina pilchardus)","authors":"O. Can","doi":"10.3923/JFTECH.2011.43.49","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.43.49","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"31 1","pages":"43-49"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73475794","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}
{"title":"Comparison of PCR-DGGE and PCR-SSCP Analysis for Microflora of Kaburazushi and Daikonzushi, Traditional Fermented Foods Made from Fish and Vegetables","authors":"C. An, Hajime Takahashi, B. Kimura, T. Kuda","doi":"10.3923/JFTECH.2011.1.8","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.1.8","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"87 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83802215","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 : 2011-01-01DOI: 10.3923/JFTECH.2011.18.26
P. Deepthi, K. Raj, V. K. Modi
A shelf stable, convenience product whole Egg Cube (EC) was developed by incorporation of optimized quantities of wheat flour, corn starch, maltodextrin, soya protein in liquid egg. Dehydrated EC was packed in metalised polyester pouches, stored at ambient condition (27±2°C) for 6 months and sampled periodically for quality evaluation. The protein and fat content of dehydrated EC was 33.43±2.10% and 25.90±1.95, respectively. A good amount (mg/100 g) of calcium 125.21±10.54, iron 6.59±0.88 and zinc 2.71±0.17 was available in the product whereas vitamin A and cholesterol was 17.2±0.23 μg/100 g and 289±17 mg/100 g, respectively. The shelf stability of the product was achieved by keeping a moisture content (3.88±0.43%) and water activity (0.36±0.01) low. An excellent rehydration capacity (78.16±5.74%) was observed in the EC. Changes in free fatty acids, thiobarbituric acid, textural profile analysis and Hunter colour units (L, a and b) during storage did not affect the quality characteristics of the product. About 67% loss in carotenoid content was recorded during storage of the product. Standard plate count was <1 cfu g-1. Staphylococci aureus, E. coli, Salmonella, Shigella, yeast and molds, however were not detected in any sample throughout the storage period. Sensory evaluation revealed that rehydrated whole egg cube had excellent egg flavour and texture. The EC had very high in vitro digestibility (88.32%) with highest PDCAAS score 1.00 for all the group of population.
{"title":"A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube.","authors":"P. Deepthi, K. Raj, V. K. Modi","doi":"10.3923/JFTECH.2011.18.26","DOIUrl":"https://doi.org/10.3923/JFTECH.2011.18.26","url":null,"abstract":"A shelf stable, convenience product whole Egg Cube (EC) was developed by incorporation of optimized quantities of wheat flour, corn starch, maltodextrin, soya protein in liquid egg. Dehydrated EC was packed in metalised polyester pouches, stored at ambient condition (27±2°C) for 6 months and sampled periodically for quality evaluation. The protein and fat content of dehydrated EC was 33.43±2.10% and 25.90±1.95, respectively. A good amount (mg/100 g) of calcium 125.21±10.54, iron 6.59±0.88 and zinc 2.71±0.17 was available in the product whereas vitamin A and cholesterol was 17.2±0.23 μg/100 g and 289±17 mg/100 g, respectively. The shelf stability of the product was achieved by keeping a moisture content (3.88±0.43%) and water activity (0.36±0.01) low. An excellent rehydration capacity (78.16±5.74%) was observed in the EC. Changes in free fatty acids, thiobarbituric acid, textural profile analysis and Hunter colour units (L, a and b) during storage did not affect the quality characteristics of the product. About 67% loss in carotenoid content was recorded during storage of the product. Standard plate count was <1 cfu g-1. Staphylococci aureus, E. coli, Salmonella, Shigella, yeast and molds, however were not detected in any sample throughout the storage period. Sensory evaluation revealed that rehydrated whole egg cube had excellent egg flavour and texture. The EC had very high in vitro digestibility (88.32%) with highest PDCAAS score 1.00 for all the group of population.","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"2 1","pages":"18-26"},"PeriodicalIF":0.0,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73626626","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 : 2010-08-12DOI: 10.3923/JFTECH.2010.112.117
M. Mohamadabad, M. Azizi, Z. Bashiri-Sadr
{"title":"Studies on physico-chemical properties and bioactive compounds of six pomegranate cultivars grown in Iran.","authors":"M. Mohamadabad, M. Azizi, Z. Bashiri-Sadr","doi":"10.3923/JFTECH.2010.112.117","DOIUrl":"https://doi.org/10.3923/JFTECH.2010.112.117","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"93 1","pages":"112-117"},"PeriodicalIF":0.0,"publicationDate":"2010-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86036538","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 : 2010-07-01DOI: 10.3923/JFTECH.2010.74.81
S. Zailani, Zainal Arrifin, Nabsiah Abd Wahid, Rosly Othman, Yudi Fernando
{"title":"Halal traceability and halal tracking systems in strengthening Halal food supply chain for food industry in Malaysia (a review).","authors":"S. Zailani, Zainal Arrifin, Nabsiah Abd Wahid, Rosly Othman, Yudi Fernando","doi":"10.3923/JFTECH.2010.74.81","DOIUrl":"https://doi.org/10.3923/JFTECH.2010.74.81","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"13 1","pages":"74-81"},"PeriodicalIF":0.0,"publicationDate":"2010-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74184439","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 : 2010-06-01DOI: 10.3923/JFTECH.2010.239.242
V. Chandirasekaran, G. Thulasi
{"title":"Effect of different thawing methods on physico-chemical characteristics of frozen buffalo meat.","authors":"V. Chandirasekaran, G. Thulasi","doi":"10.3923/JFTECH.2010.239.242","DOIUrl":"https://doi.org/10.3923/JFTECH.2010.239.242","url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"102 1","pages":"239-242"},"PeriodicalIF":0.0,"publicationDate":"2010-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79381453","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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