Pub Date : 2021-04-24DOI: 10.46715/JFSN2021.04.1000116
Haishui Jin
Risk control is the focus of logistics company risk management. However, because the risk control is a very complex project, many logistics companies have not achieved the ideal effect of risk control. As a new type of logistics service, the third party logistice service plays an important role in China's logistics service market with the expansion of the demend for logistics service. On the basis of elaborating the current situation of Jingdong logistics company risk control, this paper focuses on identifying and analyzing the main risks faced by Jingdong logistics company, and then puts forward targeted measures to control the risks of Jingdong logistics company. It is hoped that this study can provide useful reference for the risk control of the third party logistics enterprises.
{"title":"Research on the risk control of Jingdong logistics Company","authors":"Haishui Jin","doi":"10.46715/JFSN2021.04.1000116","DOIUrl":"https://doi.org/10.46715/JFSN2021.04.1000116","url":null,"abstract":"Risk control is the focus of logistics company risk management. However, because the risk control is a very complex\u0000project, many logistics companies have not achieved the ideal effect of risk control. As a new type of logistics service,\u0000the third party logistice service plays an important role in China's logistics service market with the expansion of the\u0000demend for logistics service. On the basis of elaborating the current situation of Jingdong logistics company risk control,\u0000this paper focuses on identifying and analyzing the main risks faced by Jingdong logistics company, and then puts\u0000forward targeted measures to control the risks of Jingdong logistics company. It is hoped that this study can provide\u0000useful reference for the risk control of the third party logistics enterprises.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"68 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2021-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80245455","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 : 2021-01-11DOI: 10.46715/JFSN2021.01.1000114
S. Zondo, F. Qwabe
South Africa possesses a huge diversity of root vegetables crops which are grown under various weather conditions (Allemann et al. 2004) [1]. They are underground plant parts consumed by humans as food. Amadumbe are tuber crops produced as underground corm, potatoes are produced as stem tubers, sweet potatoes and carrots are produced as storage roots (Chandrasekara and Josheph Kumar 2016) [2].. They provide affordable sources of nutritional energy in the form of carbohydrates, fibre and protein (Chandrasekara and Josheph Kumar 2016) [2] and natural pigments with pharmacological relevance and therapeutic properties capable of reducing chronic diseases incidence known as phytochemicals (Petropoulos et al. 2019) [3]. Phytochemicals are bioactive compounds that exert health beneficial effects because they combat oxidative stress in the body by maintaining a balance between oxidants and antioxidants. Their biological activity occurs through the donation of electrons or hydrogen atoms from its hydroxyl to free radicals (Sreeramulu and Raghunath 2010) [4].
南非拥有在各种天气条件下生长的多种根茎类蔬菜作物(Allemann et al. 2004)[1]。它们是地下植物的一部分，被人类作为食物食用。红薯是作为地下球茎生产的块茎作物，土豆是作为茎块茎生产的，红薯和胡萝卜是作为储存根生产的(Chandrasekara和joseph Kumar 2016)。它们以碳水化合物、纤维和蛋白质的形式提供负担得起的营养能量来源(Chandrasekara和joseph Kumar, 2016)，以及具有药理相关性和治疗特性的天然色素，能够减少慢性疾病的发病率，被称为植物化学物质(Petropoulos等，2019)。植物化学物质是生物活性化合物，对健康有益，因为它们通过维持氧化剂和抗氧化剂之间的平衡来对抗体内的氧化应激。它们的生物活性是通过羟基向自由基提供电子或氢原子来实现的(Sreeramulu and Raghunath 2010)。
{"title":"The Effect of Peeling and Boiling Process on Nutrition and Health-Promoting Compounds of Root Vegetables Harvested at Mjindi area Located in Jozini, KwaZulu Natal, South Africa","authors":"S. Zondo, F. Qwabe","doi":"10.46715/JFSN2021.01.1000114","DOIUrl":"https://doi.org/10.46715/JFSN2021.01.1000114","url":null,"abstract":"South Africa possesses a huge diversity of root vegetables crops which are grown under various weather conditions (Allemann et al. 2004) [1]. They are underground plant parts consumed by humans as food. Amadumbe are tuber crops produced as underground corm, potatoes are produced as stem tubers, sweet potatoes and carrots are produced as storage roots (Chandrasekara and Josheph Kumar 2016) [2].. They provide affordable sources of nutritional energy in the form of carbohydrates, fibre and protein (Chandrasekara and Josheph Kumar 2016) [2] and natural pigments with pharmacological relevance and therapeutic properties capable of reducing chronic diseases incidence known as phytochemicals (Petropoulos et al. 2019) [3]. Phytochemicals are bioactive compounds that exert health beneficial effects because they combat oxidative stress in the body by maintaining a balance between oxidants and antioxidants. Their biological activity occurs through the donation of electrons or hydrogen atoms from its hydroxyl to free radicals (Sreeramulu and Raghunath 2010) [4].","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"6 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2021-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80958481","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 : 2020-09-02DOI: 10.46715/jfsn2020.09.1000107
G. Agorastos
Currently, the discrimination of taste, smell, texture and flavor is described as following. In theory, taste is suggested to be related to five basic tastes: sweetness, sourness, bitterness, saltiness, and umami, with the gustatory system to mediate the sense of taste via the taste receptors cells (Yarmolinsky et al., 2009) [1]. The sense of smell is related to the detection of odorant components (volatile components) via the olfactory system (Zarzo, 2007) [2]. Szczesniak in the 60’s defined the food texture as “the sensory and functional manifestation of the structural, mechanical and surface properties of food detected through the senses of vision, hearing, touch, and kinesthetics” (Szczesniak, 1963; Szczesniak, 2002) [3, 4]. The term flavor, finally is used to describe the combination of taste and smell sensations together with other sensations involving the olfactory, gustatory, and trigeminal sensations
目前，味觉、嗅觉、质地和风味的区分描述如下。理论上，味觉与甜、酸、苦、咸、鲜五种基本味觉有关，味觉系统通过味觉受体细胞调节味觉(Yarmolinsky et al.， 2009)[1]。嗅觉与嗅觉系统对气味成分(挥发性成分)的检测有关(Zarzo, 2007)[2]。60年代的Szczesniak将食物质地定义为“通过视觉、听觉、触觉和运动美学检测到的食物结构、机械和表面特性的感官和功能表现”(Szczesniak, 1963;Szczesniak, 2002)[3,4]。最后，“味道”一词是用来描述味觉和嗅觉的结合，以及其他涉及嗅觉、味觉和三叉神经感觉的感觉
{"title":"Review of Mouthfeel Classification. A New Perspective of Food Perception","authors":"G. Agorastos","doi":"10.46715/jfsn2020.09.1000107","DOIUrl":"https://doi.org/10.46715/jfsn2020.09.1000107","url":null,"abstract":"Currently, the discrimination of taste, smell, texture and flavor is described as following. In theory, taste is suggested to be related to five basic tastes: sweetness, sourness, bitterness, saltiness, and umami, with the gustatory system to mediate the sense of taste via the taste receptors cells (Yarmolinsky et al., 2009) [1]. The sense of smell is related to the detection of odorant components (volatile components) via the olfactory system (Zarzo, 2007) [2]. Szczesniak in the 60’s defined the food texture as “the sensory and functional manifestation of the structural, mechanical and surface properties of food detected through the senses of vision, hearing, touch, and kinesthetics” (Szczesniak, 1963; Szczesniak, 2002) [3, 4]. The term flavor, finally is used to describe the combination of taste and smell sensations together with other sensations involving the olfactory, gustatory, and trigeminal sensations","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"8 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2020-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89302799","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 : 2020-08-13DOI: 10.46715/jfsn2020.08.1000105
A. Amegovu, T. Chewere
In Africa, sorghum grain is the major cereal crop used to produce the traditional “opaque” beers (Novellie, 1976; Asiedu, 1991) [5, 31]. It is Africa’s second most important cereal and it provides the majority of daily calorie consumption for millions of residents (Belton &Taylor 2004) [7]. Sorghum is very well adapted to the semi-arid and sub-tropical conditions prevailing over most of the African continent (Agu et al., 1998) [1]. While sorghum provides a large number of carbohydrates for local diets, it lacks a key nutrient: vitamin A (Lindsay, 2010) [25]. The manufacturing processes of African traditional sorghum beer essentially involve malting, drying, milling, souring, boiling, mashing, and alcoholic fermentation, but variations may occur depending on the geographic localization (Haggblade et al., 2004) [17]. These types of beer differ from European (lager) types in the fact that lactic fermentation also occurs during sorghum beer processing.
在非洲，高粱谷物是用来生产传统“不透明”啤酒的主要谷物作物(Novellie, 1976;亚洲，1991)[5,31]。它是非洲第二重要的谷物，它为数百万居民提供了大部分每日卡路里消耗(Belton &Taylor 2004)[7]。高粱非常适应非洲大陆大部分地区的半干旱和亚热带气候(Agu et al.， 1998)[1]。虽然高粱为当地饮食提供了大量的碳水化合物，但它缺乏一种关键的营养素:维生素a (Lindsay, 2010)[25]。非洲传统高粱啤酒的制造过程主要包括麦芽、干燥、碾磨、酸酿、煮沸、捣碎和酒精发酵，但根据地理位置的不同，可能会发生变化(Haggblade等，2004)[17]。这些类型的啤酒与欧洲(贮藏啤酒)类型的不同之处在于，乳酸发酵也发生在高粱啤酒的加工过程中。
{"title":"Nutritive Profiles of a Blend of Balanites aegyptiaca and Sorghum Beer residue\u0000consumed by some communities in Uganda: The Case of Karamoja sub-region","authors":"A. Amegovu, T. Chewere","doi":"10.46715/jfsn2020.08.1000105","DOIUrl":"https://doi.org/10.46715/jfsn2020.08.1000105","url":null,"abstract":"In Africa, sorghum grain is the major cereal crop used to produce the traditional “opaque” beers (Novellie, 1976; Asiedu, 1991) [5, 31]. It is Africa’s second most important cereal and it provides the majority of daily calorie consumption for millions of residents (Belton &Taylor 2004) [7]. Sorghum is very well adapted to the semi-arid and sub-tropical conditions prevailing over most of the African continent (Agu et al., 1998) [1]. While sorghum provides a large number of carbohydrates for local diets, it lacks a key nutrient: vitamin A (Lindsay, 2010) [25]. The manufacturing processes of African traditional sorghum beer essentially involve malting, drying, milling, souring, boiling, mashing, and alcoholic fermentation, but variations may occur depending on the geographic localization (Haggblade et al., 2004) [17]. These types of beer differ from European (lager) types in the fact that lactic fermentation also occurs during sorghum beer processing.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90842376","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 : 2020-07-24DOI: 10.46715/jfsn2020.07.1000102
E. Derbyshire
The movement towards plant-based diets has garnered increased attention among healthcare and public sectors in recent years [1]. In 2019 the EAT-Lancet Commission published “Food in the Anthropocene” highlighting the need for food systems to support environmental sustainability and nurture human health with fundamental dietary changes, including a shift towards plant-based diets [2]. Such recommendations are highly commendable and, in fact, are not a new concept – rather an old-new trend in nutrition [3]. Many early human food cultures were plantbased along with the Greek philosopher Pythagoras who was considered the “father of ethical vegetarianism”-a trend which more or less disappeared from Europe during the Middle Ages but has since re-emerged – mainly for health, ecological and ethical reasons [4].
{"title":"Plant-Based Diets-Environmental Benefits but Better Awareness Needed to Prevent\u0000Future Micronutrient Shortcomings","authors":"E. Derbyshire","doi":"10.46715/jfsn2020.07.1000102","DOIUrl":"https://doi.org/10.46715/jfsn2020.07.1000102","url":null,"abstract":"The movement towards plant-based diets has garnered increased attention among healthcare and public sectors in recent years [1]. In 2019 the EAT-Lancet Commission published “Food in the Anthropocene” highlighting the need for food systems to support environmental sustainability and nurture human health with fundamental dietary changes, including a shift towards plant-based diets [2]. Such recommendations are highly commendable and, in fact, are not a new concept – rather an old-new trend in nutrition [3]. Many early human food cultures were plantbased along with the Greek philosopher Pythagoras who was considered the “father of ethical vegetarianism”-a trend which more or less disappeared from Europe during the Middle Ages but has since re-emerged – mainly for health, ecological and ethical reasons [4].","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81751698","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 : 2020-01-01DOI: 10.35841/FOOD-SCIENCE-.3.1.1-7
M. Verghese, N. Chimbetete, R. Sunkara, Shantrell Willis Lloyd T. Walker
The concept of functional foods was derived from the Japanese in the 1980s. Asian countries, such as China and Japan have been utilizing foods for health benefits for centuries. Functional foods are foods that can impact a person’s health beyond basic nutrition and may help lower the risk of chronic diseases. Consumption of convenience foods and snacks with functional health benefits is increasing nationwide to accommodate the changing lifestyles and health awareness of the modern consumer. Spices are increasing in popularity and demand among consumers because of their flavor and purported health protecting properties. Spices that are becoming increasingly familiar to the Western palate include cinnamon, cardamom and cloves. The aim of this study was to develop a spicy, savory cereal bar using a combination of selected spices (cinnamon, cardamom, and cloves) at various concentrations. The blend of powdered spices was added at 2.5% and 5% (resulting in two varieties of the bar) of the formulation along with rolled oats, peanuts, honey, and corn syrup. The cereal bars were stored at ambient temperature and evaluated for nutrient content (nutritional label generator software), consumer acceptability (sensory testing) and shelf stability using physiochemical characteristics (texture, pH, color, Aw). The “Spice Bar” (Triple-C Savory Snack Bar) had a brown-colored appearance (top and bottom). For the bar with 2.5% spices, L*a*b* values were 37.57, 9.13 and 17.72. The spice bar with 5% spices was slightly darker with L*a*b* values of 38.65, 9.07 and 23.38. The specific textures of the two bars were very similar with the 2.5% spice bar having a specific texture of 98.6 (N/g) and the 5% bar with a specific texture of 97.9 (N/g). Water activity for the bars ranged from 0.48-0.51 over the 4-week testing period. Though results for sensory evaluation showed high consumer acceptance for both varieties of the spice bar, 90% of the panel preferred the 2.5% spice infused bar over the 5% spice infused bar. Developing a spicy granola or cereal bar may increase consumer options for savory snacks on-the-go with possible health benefits.
{"title":"Development of the Triple-C Savory Snack Bar","authors":"M. Verghese, N. Chimbetete, R. Sunkara, Shantrell Willis Lloyd T. Walker","doi":"10.35841/FOOD-SCIENCE-.3.1.1-7","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE-.3.1.1-7","url":null,"abstract":"The concept of functional foods was derived from the Japanese in the 1980s. Asian countries, such as China and Japan have been utilizing foods for health benefits for centuries. Functional foods are foods that can impact a person’s health beyond basic nutrition and may help lower the risk of chronic diseases. Consumption of convenience foods and snacks with functional health benefits is increasing nationwide to accommodate the changing lifestyles and health awareness of the modern consumer. Spices are increasing in popularity and demand among consumers because of their flavor and purported health protecting properties. Spices that are becoming increasingly familiar to the Western palate include cinnamon, cardamom and cloves. The aim of this study was to develop a spicy, savory cereal bar using a combination of selected spices (cinnamon, cardamom, and cloves) at various concentrations. The blend of powdered spices was added at 2.5% and 5% (resulting in two varieties of the bar) of the formulation along with rolled oats, peanuts, honey, and corn syrup. The cereal bars were stored at ambient temperature and evaluated for nutrient content (nutritional label generator software), consumer acceptability (sensory testing) and shelf stability using physiochemical characteristics (texture, pH, color, Aw). The “Spice Bar” (Triple-C Savory Snack Bar) had a brown-colored appearance (top and bottom). For the bar with 2.5% spices, L*a*b* values were 37.57, 9.13 and 17.72. The spice bar with 5% spices was slightly darker with L*a*b* values of 38.65, 9.07 and 23.38. The specific textures of the two bars were very similar with the 2.5% spice bar having a specific texture of 98.6 (N/g) and the 5% bar with a specific texture of 97.9 (N/g). Water activity for the bars ranged from 0.48-0.51 over the 4-week testing period. Though results for sensory evaluation showed high consumer acceptance for both varieties of the spice bar, 90% of the panel preferred the 2.5% spice infused bar over the 5% spice infused bar. Developing a spicy granola or cereal bar may increase consumer options for savory snacks on-the-go with possible health benefits.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"23 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73932289","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}
This paper studied the changes of nutrients such as total sugars, total acids and pH values in the process of 7 sweet cherry and 5 sour cherry varieties. The results showed that the changed trends of total sugar contents of sour cherry varieties were basically the same. The sugar content decreases rapidly in the first 8 days of fermentation, and gradually stabilized in the later stage. The sugar content of “Meizao” and “Zaohongzhu” decreasesd rapidly, with a advantage of short brewing cycle compared with other sweet cherry varieties; While changing, the total acid content of sour cherry was significantly higher than that of sweet cherry, among which “Meizao” had the lowest acid content; The pH values of 12 kinds of cherries showed a tendency of decreasing in the early stage and increasing in the later stage. The pH value of “Meizao” was significantly higher than that of other cherry varieties during the brewing process, and the pH value of “Russian sour cherry” was the lowest. Although with different cherry varieties, the pH values in the brewing process were quite different, the final pH values were maintained between 3.6 and 4.5.
{"title":"Study on the changes of sugar and acid in fermentation process of different varieties of cherry wine","authors":"Chaoshuang Jia, Fengmin Han, Xiaoyu Miao, Aonan Yan, Peng Wu, Yun-Zhang Sun","doi":"10.35841/food-science.2.1.15-19","DOIUrl":"https://doi.org/10.35841/food-science.2.1.15-19","url":null,"abstract":"This paper studied the changes of nutrients such as total sugars, total acids and pH values in the process of 7 sweet cherry and 5 sour cherry varieties. The results showed that the changed trends of total sugar contents of sour cherry varieties were basically the same. The sugar content decreases rapidly in the first 8 days of fermentation, and gradually stabilized in the later stage. The sugar content of “Meizao” and “Zaohongzhu” decreasesd rapidly, with a advantage of short brewing cycle compared with other sweet cherry varieties; While changing, the total acid content of sour cherry was significantly higher than that of sweet cherry, among which “Meizao” had the lowest acid content; The pH values of 12 kinds of cherries showed a tendency of decreasing in the early stage and increasing in the later stage. The pH value of “Meizao” was significantly higher than that of other cherry varieties during the brewing process, and the pH value of “Russian sour cherry” was the lowest. Although with different cherry varieties, the pH values in the brewing process were quite different, the final pH values were maintained between 3.6 and 4.5.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85072525","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 : 2019-01-01DOI: 10.35841/FOOD-SCIENCE-.2.2.1-6
Emilie Heng Hf, Ong Xl, Edwin Chow Py
The aim of the study was to compare the frying performance of soybean oil using microemulsified rosemary-gallic acid (RG30ME) liquid against non-microemulsified RG30 liquid in deep-fat frying of French fries. Frying trials were conducted for 70 frying cycles. The oil samples were analyzed for induction period at 100°C, peroxide value (PV), p-anisidine value (AV), acid value, % total polar compounds (TPC) and colour parameters after every 10 frying cycles and the results were statistically analyzed. Frying performance of soybean oil in terms of number of extra frying cycles and % improvement offered by microemulsified RG30ME liquid were compared against an untreated control and non-microemulsified RG30 liquid for all quality parameters. Overall, addition of microemulsified RG30ME liquid at 250 and 500 ppm respectively improved the frying performance of soybean oil by 280% and 940% for induction period, 125% and 150% for % total polar compounds and 50% and 70% in TOTOX value respectively in comparison to untreated control. When compared to non-microemulsified RG30 liquid at the same inclusion rate of 500 ppm, improvement by 34% for induction period, 11% for % total polar compounds and 6% in TOTOX value respectively were observed. Microemulsified RG30ME liquid is unique, as it is based on a microemulsion carrier allowing better distribution of the antioxidants combined with a better solubility into oil matrices, resulting in protection against oxidation in deep fat frying application.
{"title":"Analogous pairs of polar and non-polar antioxidants in rosemary-gallic acid microemulsion system for deep frying application.","authors":"Emilie Heng Hf, Ong Xl, Edwin Chow Py","doi":"10.35841/FOOD-SCIENCE-.2.2.1-6","DOIUrl":"https://doi.org/10.35841/FOOD-SCIENCE-.2.2.1-6","url":null,"abstract":"The aim of the study was to compare the frying performance of soybean oil using microemulsified rosemary-gallic acid (RG30ME) liquid against non-microemulsified RG30 liquid in deep-fat frying of French fries. Frying trials were conducted for 70 frying cycles. The oil samples were analyzed for induction period at 100°C, peroxide value (PV), p-anisidine value (AV), acid value, % total polar compounds (TPC) and colour parameters after every 10 frying cycles and the results were statistically analyzed. Frying performance of soybean oil in terms of number of extra frying cycles and % improvement offered by microemulsified RG30ME liquid were compared against an untreated control and non-microemulsified RG30 liquid for all quality parameters. Overall, addition of microemulsified RG30ME liquid at 250 and 500 ppm respectively improved the frying performance of soybean oil by 280% and 940% for induction period, 125% and 150% for % total polar compounds and 50% and 70% in TOTOX value respectively in comparison to untreated control. When compared to non-microemulsified RG30 liquid at the same inclusion rate of 500 ppm, improvement by 34% for induction period, 11% for % total polar compounds and 6% in TOTOX value respectively were observed. Microemulsified RG30ME liquid is unique, as it is based on a microemulsion carrier allowing better distribution of the antioxidants combined with a better solubility into oil matrices, resulting in protection against oxidation in deep fat frying application.","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77570228","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 : 2019-01-01DOI: 10.35841/FOOD-SCIENCE.2.1.1-7
Sylvain Charlebois, Brian Sterling
Cannabis-infused consumables may become a fact of life in Canada by the end of 2019 and, according to this study, food companies are already seriously considering their options for entering the cannabis-infused consumables market. Food and beverage businesses continuously search for growth; new products using cannabis as an ingredient are seen by many as a fresh market that is going to open significant opportunities for growth and earnings. This study does not look at the functional effects of cannabis, but rather food processors’ perceptions and plans regarding cannabis as a food ingredient once it is legalized. It explores several dimensions, including perceived risks associated with this embryonic sector, what those risks specifically might be, and any sense of competitive urgency that they may feel. Combined with a similar examination of Canadian consumer attitudes to cannabis consumables, published in January 2018, the two reports provide a unique view of the potential opportunities, hazards, and impediments in this new market sector. A total of 294 food and beverage firms were surveyed in August 2018. Just under 40% of these organizations say they support legalization of cannabisinfused products, while a substantial minority (41%) are ambivalent. Over 65% of responding companies are concerned about the risks edibles represent to children and young adults. That said, 16.4% of surveyed companies confirmed that they are either planning to launch a product as soon as edibles are legal, or are already serving a market with such a product. The most commonly stated reason for not entering the cannabis consumables market is that cannabis is not compatible with their current product line. A general lack of understanding of cannabinoids was the second most popular reason given. The results highlight how just risk-adverse Canadian food industry leaders currently are regarding cannabis. Liability risks (47.1%) and reputational risks (20.1%) are cited as significant deterrents to entering the cannabis-infused consumables market. Other hazards include the lack of regulatory clarity, training of front-line staff, the residual social stigma of cannabis itself, questions about supply chain reliability, and the need for different, tamper-proof packaging. Plainly, regulatory questions remain top-of-mind for most company officials. Food and beverage firms say they are awaiting regulatory guidance as a condition of their plans. Respondents also state that governments are likely the key resource that they would employ during product and strategy development. More than 30% of respondents say governments are their primary choice, followed by their own internal resources. And 45.5% see government bearing the chief responsibility for addressing cannabis-infused edibles issues. At the time of this writing, Health Canada has said it expects to begin industry consultations concerning cannabis consumables early in 2019. Until then, based on this survey’s results, we per
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Pub Date : 2019-01-01DOI: 10.35841/food-science.2.2.7-12
Abdul-Mutalib Na, O. M., A. S, Ishida N, T. K., S. K., Tashiro Y, Maeda T, Shirai Y
{"title":"Prevalence of spoilage microorganism, Pseudomonas spp. on restaurants cutting boards collected in Seri Kembangan, Malaysia.","authors":"Abdul-Mutalib Na, O. M., A. S, Ishida N, T. K., S. K., Tashiro Y, Maeda T, Shirai Y","doi":"10.35841/food-science.2.2.7-12","DOIUrl":"https://doi.org/10.35841/food-science.2.2.7-12","url":null,"abstract":"","PeriodicalId":15791,"journal":{"name":"Journal of Food Science and Nutrition","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81776743","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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