Pub Date : 2019-04-22DOI: 10.11648/J.IJFET.20190301.12
Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, G. Asare
The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.
{"title":"Modern Combined Effect of Concentration of Common Salt and Liquid Smoke on the Microbial Quality of Solar Dried Tilapia","authors":"Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, G. Asare","doi":"10.11648/J.IJFET.20190301.12","DOIUrl":"https://doi.org/10.11648/J.IJFET.20190301.12","url":null,"abstract":"The nutrition of the people of developing countries is a major public health issue which has challenged Food Scientist to enhance the nutritional quality of preferred and enrichment how to prepare food. Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people. This research was done to estimate the microbial quality of solar dried tilapia upon the application of common salt and liquid smoke with different concentrations. Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(1:10), 8(1:100) and 5(1:1000), dry fish with 100g Sodium Chlorine (NaCl) and 0mL liquid smoke had a microbial load of 21(1:10), 12(1:100) and 7(1:1000). The combined use of common salt and liquid smoke to process fish had reduction in the moisture content of the final product which significantly reduced the microbial load of the final product. Preservation and processing therefore become a very important part of commercial fisheries. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90865133","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 : 2019-02-16DOI: 10.11648/J.IJFET.20190301.11
Abdul Ahid Rashid, N. Huma, S. Saeed, K. Shahzad, I. Ahmad, Ijaz Ahmad, S. Nawaz, M. Imran
Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.
{"title":"Characterization and Development of Yoghurt from Concentrated Whey","authors":"Abdul Ahid Rashid, N. Huma, S. Saeed, K. Shahzad, I. Ahmad, Ijaz Ahmad, S. Nawaz, M. Imran","doi":"10.11648/J.IJFET.20190301.11","DOIUrl":"https://doi.org/10.11648/J.IJFET.20190301.11","url":null,"abstract":"Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82036713","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 : 2018-01-01DOI: 10.18178/IJFE.4.4.277-282
M. Randhawa, N. Ahmad, Hassan Nabeel Ashraf, Muhammad Nadeem
The influence of different types of Jamun pulp was assessed by making drink in six combinations as an attempt to add value to underutilized fruit of Pakistan. pH and ascorbic acid (21.92%) decreased significantly along with phenolic contents (6.13-4.86 g of GAE/kg) and antioxidant activity (70.68-48.62 percent) till storage period of 60 days while significant increase in acidity, TSS, reducing sugars, total sugars and viscosity was observed. Statistically significant differences were determined among sensory parameters as a function of pulp type and concentration, while treatment T5 (10% pulp with seed) was much liked by the consumer and obtained highest score (7.42+0.06).
不同类型的Jamun果肉的影响是通过六种组合的饮料来评估的，试图为巴基斯坦未充分利用的水果增加价值。贮藏60 d前，pH值和抗坏血酸(21.92%)显著降低，酚类含量(6.13 ~ 4.86 g GAE/kg)和抗氧化活性(70.68 ~ 48.62%)显著降低，酸度、TSS、还原糖、总糖和粘度显著升高。感官参数随果肉类型和浓度的变化差异有统计学意义，其中处理T5(10%带籽果肉)最受消费者喜爱，得分最高(7.42+0.06)。
{"title":"Storage Influence on Physico-Chemical Composition and Antioxidant Activity of Jamun Drink Prepared From Two Types of Pulp","authors":"M. Randhawa, N. Ahmad, Hassan Nabeel Ashraf, Muhammad Nadeem","doi":"10.18178/IJFE.4.4.277-282","DOIUrl":"https://doi.org/10.18178/IJFE.4.4.277-282","url":null,"abstract":"The influence of different types of Jamun pulp was assessed by making drink in six combinations as an attempt to add value to underutilized fruit of Pakistan. pH and ascorbic acid (21.92%) decreased significantly along with phenolic contents (6.13-4.86 g of GAE/kg) and antioxidant activity (70.68-48.62 percent) till storage period of 60 days while significant increase in acidity, TSS, reducing sugars, total sugars and viscosity was observed. Statistically significant differences were determined among sensory parameters as a function of pulp type and concentration, while treatment T5 (10% pulp with seed) was much liked by the consumer and obtained highest score (7.42+0.06). ","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"11 1","pages":"277-282"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90670827","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 : 2017-02-07DOI: 10.1016/J.JNIM.2017.04.194
R. Barros, J. Azevedo, P. Padrão, M. J. Gregório, I. Pádua, Catarina R. Almeida, Catarina Rodrigues, P. Fontes, Alípio Coelho
{"title":"Nutriscience Project: A Web-Based Intervention to Improve Nutritional Literacy among Families and Educators of Pre-School Children","authors":"R. Barros, J. Azevedo, P. Padrão, M. J. Gregório, I. Pádua, Catarina R. Almeida, Catarina Rodrigues, P. Fontes, Alípio Coelho","doi":"10.1016/J.JNIM.2017.04.194","DOIUrl":"https://doi.org/10.1016/J.JNIM.2017.04.194","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"137 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76728490","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}
Malachite green is used in industries and aquaculture and disposed in the effluents. In this study, effects of malachite green on growth of Brassica chinensis and Ipomoea aquatica were studied in order to evaluate possibility of using dye-contaminated wastewater for irrigation. Seedlings of the plants were grown in growing material and watered with tap water containing malachite green at the concentrations of 0 (control), 1, 2, 10, and 20 mg/L for 21 days. At harvest, number of leaf and shoot and root dry weight of all plants were measured. For both species, biomass values of treated plants were similar to the control (dry weight were 0.6-1.0 and 1.1-1.7 g/plant for B. chinensis and I. aquatica, respectively) and B. chinensis was more sensitive to contaminant compared to I. aquatica. There was no sign of MG and leucomalachite green detected in root and shoot tissues of plants treated with MG at 20 mg/L, tested by TLC. After plant harvest, toxicity of the growing material was tested on mung beans. Percent germination (83-97%), seedling fresh weight (0.3-0.5 g/plant), and shoot length (11-12.5 cm) were similar to the control indicating that contaminant in growing material did not pose detrimental effect on mung beans. Based on these results, the water contaminated with low concentration of MG may serve as fertirrigation water to compensate water shortage.
{"title":"Effects of Malachite Green Contaminated Water on Production of Pak Choy and Chinese Convolvulus","authors":"Narumol Piwpuan, Jularat Tosalee, N. Phonkerd","doi":"10.18178/ijfe.3.1.62-66","DOIUrl":"https://doi.org/10.18178/ijfe.3.1.62-66","url":null,"abstract":"Malachite green is used in industries and aquaculture and disposed in the effluents. In this study, effects of malachite green on growth of Brassica chinensis and Ipomoea aquatica were studied in order to evaluate possibility of using dye-contaminated wastewater for irrigation. Seedlings of the plants were grown in growing material and watered with tap water containing malachite green at the concentrations of 0 (control), 1, 2, 10, and 20 mg/L for 21 days. At harvest, number of leaf and shoot and root dry weight of all plants were measured. For both species, biomass values of treated plants were similar to the control (dry weight were 0.6-1.0 and 1.1-1.7 g/plant for B. chinensis and I. aquatica, respectively) and B. chinensis was more sensitive to contaminant compared to I. aquatica. There was no sign of MG and leucomalachite green detected in root and shoot tissues of plants treated with MG at 20 mg/L, tested by TLC. After plant harvest, toxicity of the growing material was tested on mung beans. Percent germination (83-97%), seedling fresh weight (0.3-0.5 g/plant), and shoot length (11-12.5 cm) were similar to the control indicating that contaminant in growing material did not pose detrimental effect on mung beans. Based on these results, the water contaminated with low concentration of MG may serve as fertirrigation water to compensate water shortage. ","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77061240","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}
Antioxidants still remain in the tomato pomace which is generated as a by-product from industry and the extraction of tomato pomace oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4, and 6%). The effects of the tomato pomace oil (TPOE) were evaluated at 0, 0.5, and 1%. The results showed that an increase in gelatin concentration had caused an increase in the tensile strength, moisture content, solubility and swelling power. The edible film with TPOE appeared as a rough film having oil droplets dispersed throughout. The addition of TPOE caused an increase in lightness, redness, and yellowness, while tensile strength, moisture content, and solubility were decreased. The films, made with TPOE at 0.5 and 1%, exhibited antioxidant properties. However, those properties were not significantly different (p<0.05) between film incorporated with TPOE 0.5 and 1%. The suitable conditions for film production in this study were 4% of gelatin and 0.5%.
{"title":"Effects of the Tomato Pomace Oil Extract on Physical and Antioxidant Properties of Gelatin Films","authors":"N. Jirukkakul, Jedsada Sodtipinta","doi":"10.18178/IJFE.3.1.1-5","DOIUrl":"https://doi.org/10.18178/IJFE.3.1.1-5","url":null,"abstract":"Antioxidants still remain in the tomato pomace which is generated as a by-product from industry and the extraction of tomato pomace oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4, and 6%). The effects of the tomato pomace oil (TPOE) were evaluated at 0, 0.5, and 1%. The results showed that an increase in gelatin concentration had caused an increase in the tensile strength, moisture content, solubility and swelling power. The edible film with TPOE appeared as a rough film having oil droplets dispersed throughout. The addition of TPOE caused an increase in lightness, redness, and yellowness, while tensile strength, moisture content, and solubility were decreased. The films, made with TPOE at 0.5 and 1%, exhibited antioxidant properties. However, those properties were not significantly different (p<0.05) between film incorporated with TPOE 0.5 and 1%. The suitable conditions for film production in this study were 4% of gelatin and 0.5%. ","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85922192","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 : 2016-05-25DOI: 10.15744/2393-9060.3.207
G. Chipili, J. Msuya
Citation: Chipili G, Msuya J (2016) Implementation of Nutrition-sensitive Agriculture in the Central Province of Zambia. J Nutr Health Sci 3(2): 207. doi: 10.15744/2393-9060.3.207 Volume 3 | Issue 2 Journal of Nutrition and Health Sciences
{"title":"Implementation of Nutrition-sensitive Agriculture in the Central Province of Zambia","authors":"G. Chipili, J. Msuya","doi":"10.15744/2393-9060.3.207","DOIUrl":"https://doi.org/10.15744/2393-9060.3.207","url":null,"abstract":"Citation: Chipili G, Msuya J (2016) Implementation of Nutrition-sensitive Agriculture in the Central Province of Zambia. J Nutr Health Sci 3(2): 207. doi: 10.15744/2393-9060.3.207 Volume 3 | Issue 2 Journal of Nutrition and Health Sciences","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"46 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2016-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78971841","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 : 2016-05-01DOI: 10.15744/2393-9060.3.204
P. Patil
Citation: Patil PJ (2016) Food Processing Technology and Packaging: A Case Study of Indian Cashew-nut Industry. J Nutr Health Sci 3(2): 204 Volume 3 | Issue 2 Journal of Nutrition and Health Sciences ISSN: 2393-9060 Introduction India is the global leader in world cashew business and cashew-nut industry is one of the important food processing industries in world. The most important problem of cashew nut processing industry is that is processing and packaging. Deficient processing reduce the quality of cashew kernel, the main problem is from the broken nuts which has lower price in market than entire cashew kernel and are not eligible for export. Cashew nut processing technology and packaging are the most important aspects that affect on nutrition value of cashew-nut. In order to protect nutrition content processing and packaging need to be taken care of it. India could maintain its monopoly in world cashew marker for long period of time by improving cashew nut processing and packaging technology. By doing this it will also contribute into food security.
{"title":"Food Processing Technology and Packaging: A Case Study of Indian Cashew-Nut Industry","authors":"P. Patil","doi":"10.15744/2393-9060.3.204","DOIUrl":"https://doi.org/10.15744/2393-9060.3.204","url":null,"abstract":"Citation: Patil PJ (2016) Food Processing Technology and Packaging: A Case Study of Indian Cashew-nut Industry. J Nutr Health Sci 3(2): 204 Volume 3 | Issue 2 Journal of Nutrition and Health Sciences ISSN: 2393-9060 Introduction India is the global leader in world cashew business and cashew-nut industry is one of the important food processing industries in world. The most important problem of cashew nut processing industry is that is processing and packaging. Deficient processing reduce the quality of cashew kernel, the main problem is from the broken nuts which has lower price in market than entire cashew kernel and are not eligible for export. Cashew nut processing technology and packaging are the most important aspects that affect on nutrition value of cashew-nut. In order to protect nutrition content processing and packaging need to be taken care of it. India could maintain its monopoly in world cashew marker for long period of time by improving cashew nut processing and packaging technology. By doing this it will also contribute into food security.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"11 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87280943","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 : 2016-03-24DOI: 10.4172/2157-7110.C1.048
C. Alves
Agricultural input subsidies have often been promoted as the solution to target food insecurity. This paper aims to investigate the impact of the National Agricultural Input Subsidy (NAIVS) on small-scale farmers in Tanzania particularly, for household food security, while investigating if the programme had any differential impact on female-headed households. On examining the general impact of the NAIVS on small-scale farmers, it is clear that the programme did affect food-security at the household level. Literacy also had a significant impact on household food-security and in terms of production. In terms of the specific impact of the programme on female-headed households, beneficiary female-headed households preferred spending more on education, birth control and family planning.They were also more food-secure and consumed more meals on an average, while the non-beneficiary households preferred spending more on food -- suggesting a lack of food self-sufficiency. However this cannot be attributed the input subsidy alone and needs further research. This paper aims to inform policy-making around agricultural input subsidies and its impacts on female headed households.
{"title":"How to ensure environmental sustainability and food security through the use of payments for environmental services in developing countries","authors":"C. Alves","doi":"10.4172/2157-7110.C1.048","DOIUrl":"https://doi.org/10.4172/2157-7110.C1.048","url":null,"abstract":"Agricultural input subsidies have often been promoted as the solution to target food insecurity. This paper aims to investigate the impact of the National Agricultural Input Subsidy (NAIVS) on small-scale farmers in Tanzania particularly, for household food security, while investigating if the programme had any differential impact on female-headed households. On examining the general impact of the NAIVS on small-scale farmers, it is clear that the programme did affect food-security at the household level. Literacy also had a significant impact on household food-security and in terms of production. In terms of the specific impact of the programme on female-headed households, beneficiary female-headed households preferred spending more on education, birth control and family planning.They were also more food-secure and consumed more meals on an average, while the non-beneficiary households preferred spending more on food -- suggesting a lack of food self-sufficiency. However this cannot be attributed the input subsidy alone and needs further research. This paper aims to inform policy-making around agricultural input subsidies and its impacts on female headed households.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75501674","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 : 2016-03-24DOI: 10.4135/9781483345727.n713
Chaka Makanakaishe
{"title":"School Feeding Programs","authors":"Chaka Makanakaishe","doi":"10.4135/9781483345727.n713","DOIUrl":"https://doi.org/10.4135/9781483345727.n713","url":null,"abstract":"","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"291 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72780183","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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