Pub Date : 2022-01-01DOI: 10.4236/fns.2022.1312068
Pauline W. Ikumi, M. Mburu, D. Njoroge, N. Gikonyo, Benjamin Musyimi Musingi
{"title":"Physical, Total Phenolic and Total Flavonoid Properties of Chia (<i>Salvia hispanica</i> L.) Seeds Grown in Kenya","authors":"Pauline W. Ikumi, M. Mburu, D. Njoroge, N. Gikonyo, Benjamin Musyimi Musingi","doi":"10.4236/fns.2022.1312068","DOIUrl":"https://doi.org/10.4236/fns.2022.1312068","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562966","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 : 2022-01-01DOI: 10.4236/fns.2022.1310060
Boampoundi Hélène Ouoba, A. M. Dabiré, Sidnooma Véronique Zongo, Hemayoro Sama, S. Guenné, R. Traoré, J. Simporé
{"title":"Evaluation of the Value Nutritious Leaves Five Varieties Taro (<i>Colocasia esculenta</i>) Cultivated in Burkina Faso","authors":"Boampoundi Hélène Ouoba, A. M. Dabiré, Sidnooma Véronique Zongo, Hemayoro Sama, S. Guenné, R. Traoré, J. Simporé","doi":"10.4236/fns.2022.1310060","DOIUrl":"https://doi.org/10.4236/fns.2022.1310060","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562983","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 : 2022-01-01DOI: 10.4236/fns.2022.1311064
R. Rahul, S. Arrivukkarasan, S. Anhuradha
{"title":"Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives","authors":"R. Rahul, S. Arrivukkarasan, S. Anhuradha","doi":"10.4236/fns.2022.1311064","DOIUrl":"https://doi.org/10.4236/fns.2022.1311064","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563188","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}
Jean Ives Kablan Gnoumou, D. Soro, Blanchard G. A. Adou Gnagne, Ernest K. Koffi
{"title":"Study of the Stability during Aging of Mixed Cashew and Papaya Wine Produced with Palm Wine Sediment","authors":"Jean Ives Kablan Gnoumou, D. Soro, Blanchard G. A. Adou Gnagne, Ernest K. Koffi","doi":"10.4236/fns.2022.132016","DOIUrl":"https://doi.org/10.4236/fns.2022.132016","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563909","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":"Growth of <i>Telfairia occidentalis</i> Leaf Grown in NPK 20-10-10 Hydroponic Solution","authors":"K. Okonwu, L. Akonye, S. Mensah, J. Agogbua","doi":"10.4236/fns.2022.135036","DOIUrl":"https://doi.org/10.4236/fns.2022.135036","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564277","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}
M. Sohany, Md. Abdul Halim, M. Akhter, S. Yasmin, Fatehatun Noor
Cheese has recently gained a lot of popularity around the world. This experi-ment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample. Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity; nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parame-ters of the skim milk cheese.
{"title":"Effect of Garlic Paste on the Physicochemical Attributes of Cheese","authors":"M. Sohany, Md. Abdul Halim, M. Akhter, S. Yasmin, Fatehatun Noor","doi":"10.4236/fns.2022.131002","DOIUrl":"https://doi.org/10.4236/fns.2022.131002","url":null,"abstract":"Cheese has recently gained a lot of popularity around the world. This experi-ment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample. Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity; nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parame-ters of the skim milk cheese.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562245","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 : 2022-01-01DOI: 10.4236/fns.2022.1311063
Manal Khider, Khaled Abd El-Hameed Seliem, W. M. A. Ebid
{"title":"Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (<i>Hyphaene thebaica</i> L.) and Carob (<i>Ceratonia siliqua</i>) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities","authors":"Manal Khider, Khaled Abd El-Hameed Seliem, W. M. A. Ebid","doi":"10.4236/fns.2022.1311063","DOIUrl":"https://doi.org/10.4236/fns.2022.1311063","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70562946","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":"Effects of <i>Bacillus subtilis</i> Var. Natto Products on Capillary Blood Flow in Healthy Subjects with Peripheral Coldness: A Double-Blind, Placebo-Controlled, Randomized Parallel Study","authors":"Chiharu Fujita, Yukio Usui, Masanori Inoue","doi":"10.4236/fns.2022.133018","DOIUrl":"https://doi.org/10.4236/fns.2022.133018","url":null,"abstract":"","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70563772","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}
Dalané Bernadette Coulibaly, Mohamed El Béchir Naco, D. Tangara, Fatoumata Tata Sow, Fanta Kaba Camara, H. Touré, Madani Mariko, Blaise Dackouo, S. Coulibaly, B. Koumaré
The quality of agri-food products, in particular those of poultry origin, has now become an imperative. Because of the antibiotics used in poultry production, we are seeing the presence of antibiotic residues in products from poultry farming, especially eggs. Residues in eggs do not always comply with regulatory requirements, which can have harmful consequences for consum-ers such as: risk of allergies or risk of antibiotic resistance. This study was carried out with the aim of evaluating the presence of residues of veterinary antibiotics in eggs produced and marketed in the district of Bamako and sur-roundings. All samples were analyzed using the Premi ®Test which is a rapid detection kit for antibiotic residues in different materials. We collected 900 eggs from 10 farms and 10 markets in Bamako. Out of 900 eggs, 228 were tested. One hundred and eighty-nine (189) eggs tested negative for the presence of antibiotic residues, i.e. 82.9%; on the other hand, 39 were positive, i.e. 17.1%. This study clearly shows the presence of antibiotic residues in eggs from farms and various markets in Bamako and the surrounding area. This will allow us to continue our study at a later date to identify the types of antibiotic and to dose them.
{"title":"Preliminary Research Study for Antibiotics in Eggs Produced and Sold in Bamako, Mali","authors":"Dalané Bernadette Coulibaly, Mohamed El Béchir Naco, D. Tangara, Fatoumata Tata Sow, Fanta Kaba Camara, H. Touré, Madani Mariko, Blaise Dackouo, S. Coulibaly, B. Koumaré","doi":"10.4236/fns.2022.133021","DOIUrl":"https://doi.org/10.4236/fns.2022.133021","url":null,"abstract":"The quality of agri-food products, in particular those of poultry origin, has now become an imperative. Because of the antibiotics used in poultry production, we are seeing the presence of antibiotic residues in products from poultry farming, especially eggs. Residues in eggs do not always comply with regulatory requirements, which can have harmful consequences for consum-ers such as: risk of allergies or risk of antibiotic resistance. This study was carried out with the aim of evaluating the presence of residues of veterinary antibiotics in eggs produced and marketed in the district of Bamako and sur-roundings. All samples were analyzed using the Premi ®Test which is a rapid detection kit for antibiotic residues in different materials. We collected 900 eggs from 10 farms and 10 markets in Bamako. Out of 900 eggs, 228 were tested. One hundred and eighty-nine (189) eggs tested negative for the presence of antibiotic residues, i.e. 82.9%; on the other hand, 39 were positive, i.e. 17.1%. This study clearly shows the presence of antibiotic residues in eggs from farms and various markets in Bamako and the surrounding area. This will allow us to continue our study at a later date to identify the types of antibiotic and to dose them.","PeriodicalId":69581,"journal":{"name":"食品与营养科学(英文)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70564096","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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