Pub Date : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.5
{"title":"PHYTOCHEMICAL PROFILE OF AGRIMONIA EUPATORIA L. FROM BULGARIA AND EFFECTS OF ITS EXTRACTS ON GALLERIA MELLONELLA (L.) (LEPIDOPTERA: PYRALIDAE) LARVAE","authors":"","doi":"10.34302/crpjfst/2023.15.3.5","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.5","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311301","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.13
{"title":"EXPLORING THE INCORPORATION OF MULBERRY (MORUS ALBA L.) INTO FREEZE-DRIED YOGURT FOR ENHANCED NUTRITIONAL VALUE AND QUALITY","authors":"","doi":"10.34302/crpjfst/2023.15.3.13","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.13","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310354","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.10
{"title":"BASIC QUALITY CRITERIA AND SHELF LIFE OF HOT SMOKED ANTALYA BARB (CAPOETA ANTALYENSIS)","authors":"","doi":"10.34302/crpjfst/2023.15.3.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.10","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310395","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.17
{"title":"THE RIPENING CONDITION EFFECT ON THE MAIN TEXTURAL PROPERTIES OF CASCAVAL CHEESE","authors":"","doi":"10.34302/crpjfst/2023.15.3.17","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.17","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309785","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.8
{"title":"FERMENTATION POTENTIALS OF BAOBAB (Adansonia digitata) PULP POWDER IN THE PRODUCTION OF YOGHURT FROM COW MILK","authors":"","doi":"10.34302/crpjfst/2023.15.3.8","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.8","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310215","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.2
{"title":"STUDY ON DETERMINING THE FREEZING MODE OF FROZEN FILLET BIGEYE TUNA (THUNNUS OBESUS)","authors":"","doi":"10.34302/crpjfst/2023.15.3.2","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.2","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310484","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.6
{"title":"EVALUATION OF QUALITY PARAMETERS OF PARBOILED AND NON- PARBOILED ZINC BIOFORTIFIED BRRI DHAN84 RICE VARIETY IN BANGLADESH","authors":"","doi":"10.34302/crpjfst/2023.15.3.6","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.6","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311421","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 : 2023-10-30DOI: 10.34302/crpjfst/2023.15.3.16
Nwamaka A. Obeta, O. C. Leonard, Ugwuona, U. R. Obeta
Agidi is a traditional fermented starchy food which is smooth-textured, semi-solid (gel-like) with creamy glassy white color cooked from wet-milled and wet-sieved maize paste. It is rich in carbohydrate but low in protein resulting in protein-energy malnutrition. Pigeon pea is a legume with rich source of protein (20-24%), essential amino acids (Lysine, methionine, tryptophan) and fibers. It has remarkable nutritional profile and health benefits. It is an underutilized crop from the family of Leguminosae ( Fabaceae ) and a good alternative for improving the protein content and nutritional value of carbohydrate dense food products. The influence of 25 %pigeon pea substitution with maize in the processing of ‘agidi’ was studied producing five samples coded A (100% Maize (control), B (75% Maize and 25% Pigeon pea), C (50% Maize and 50% pigeon pea), D (25%Maize and 75% Pigeon pea), E (100% Pigeon pea) and analyzing the nutritional quality and sensory properties in order to further exploit the functionality and acceptability of ‘agidi’. Comparing control (100% maize) and sample E (100 % pigeon pea), significant (p<0.05) differences were observed in terms of the nutritional quality. Sample E has a smaller values of moisture (9.55 %), viscosity (150 Cps,) with a higher protein content (19.50 %), calcium (212.50 mg/100g), potassium (285.50 mg/100g), Iron (1.16 mg/100g), saponin (0.207 mg/g), a slightly decreased sour taste, flavor and mouth-feel intensity with the addition of pigeon pea, and with an important nutritional intake (ash: 0.75%, protein: 19.50%, crude fiber: 13.70%). Hence, combining pigeon pea with maize in the processing of ‘agidi’ at the substitution level up to 25% did not vary much from the control (100% maize) and was highly accepted by the consumers.
{"title":"QUALITY EVALUATION AND SENSORY PROPERTIES OF AGIDI PRODUCED FROM BLENDS OF MAIZE (ZEA MAYS) AND PIGEON PEA (CAJANUS CAJAN)","authors":"Nwamaka A. Obeta, O. C. Leonard, Ugwuona, U. R. Obeta","doi":"10.34302/crpjfst/2023.15.3.16","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.16","url":null,"abstract":"Agidi is a traditional fermented starchy food which is smooth-textured, semi-solid (gel-like) with creamy glassy white color cooked from wet-milled and wet-sieved maize paste. It is rich in carbohydrate but low in protein resulting in protein-energy malnutrition. Pigeon pea is a legume with rich source of protein (20-24%), essential amino acids (Lysine, methionine, tryptophan) and fibers. It has remarkable nutritional profile and health benefits. It is an underutilized crop from the family of Leguminosae ( Fabaceae ) and a good alternative for improving the protein content and nutritional value of carbohydrate dense food products. The influence of 25 %pigeon pea substitution with maize in the processing of ‘agidi’ was studied producing five samples coded A (100% Maize (control), B (75% Maize and 25% Pigeon pea), C (50% Maize and 50% pigeon pea), D (25%Maize and 75% Pigeon pea), E (100% Pigeon pea) and analyzing the nutritional quality and sensory properties in order to further exploit the functionality and acceptability of ‘agidi’. Comparing control (100% maize) and sample E (100 % pigeon pea), significant (p<0.05) differences were observed in terms of the nutritional quality. Sample E has a smaller values of moisture (9.55 %), viscosity (150 Cps,) with a higher protein content (19.50 %), calcium (212.50 mg/100g), potassium (285.50 mg/100g), Iron (1.16 mg/100g), saponin (0.207 mg/g), a slightly decreased sour taste, flavor and mouth-feel intensity with the addition of pigeon pea, and with an important nutritional intake (ash: 0.75%, protein: 19.50%, crude fiber: 13.70%). Hence, combining pigeon pea with maize in the processing of ‘agidi’ at the substitution level up to 25% did not vary much from the control (100% maize) and was highly accepted by the consumers.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310537","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":"FOOD RECOGNITION AND NUTRITION FACTS DETERMINATION WITH DEEP CONVOLUTION NEURAL NETWORK MODELS","authors":"","doi":"10.34302/si/236","DOIUrl":"https://doi.org/10.34302/si/236","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43093925","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":"EFFECT OF THE ESSENTIAL OILS OF \"ROMERO\" ROSMARINUS OFFICINALIS AND \"PEREJIL\" PETROSELINUM CRISPUM ON THE MICROBIOLOGICAL QUALITY OF \"ALPACA\" HAMBURGER VICUGNA PACOS WITH MACHINE LEARNING","authors":"","doi":"10.34302/si/235","DOIUrl":"https://doi.org/10.34302/si/235","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43493681","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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