{"title":"Probiotic Fermentation of Konjac and Carob Pods Ceratonia siliqua and Observation of Related Antioxidant Activity","authors":"A. Gomaa, S. Willis, M. Verghese, J. Boateng","doi":"10.3923/AJFT.2021.18.30","DOIUrl":"https://doi.org/10.3923/AJFT.2021.18.30","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"22 1","pages":"18-30"},"PeriodicalIF":0.0,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81227850","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}
N. Montgomery, J. Boateng, L. Kassama, M. Verghese
{"title":"Effect of Cold Storage on the Rheological Characteristics of Dry Beans Yogurt","authors":"N. Montgomery, J. Boateng, L. Kassama, M. Verghese","doi":"10.3923/AJFT.2021.31.37","DOIUrl":"https://doi.org/10.3923/AJFT.2021.31.37","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"41 1","pages":"31-37"},"PeriodicalIF":0.0,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90208762","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}
Muzahidul Islam, S. Afrin, F. Ahmed, B. K. Saha, Md. Nur Hossai
{"title":"Microbiological Quality Assessment of Raw and Commercial Milk Available in the Local Market and its Acceptability","authors":"Muzahidul Islam, S. Afrin, F. Ahmed, B. K. Saha, Md. Nur Hossai","doi":"10.3923/AJFT.2021.1.8","DOIUrl":"https://doi.org/10.3923/AJFT.2021.1.8","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73916629","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":"Dough Behavior and Quality Characteristics of Novel Bread Fortified with Some Medicinal Herbs","authors":"H. Elkatry, N. Alqahtani, A. R. Ahmed","doi":"10.3923/AJFT.2021.9.17","DOIUrl":"https://doi.org/10.3923/AJFT.2021.9.17","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85445569","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}
The purpose of this study was to investigate the compositional quality and sensory evaluation of prepared European anchovy fish burgers supplemented with extracted sage essential oil (2%, 4% and 6%) during frozen storage at –18 °C for 4 months. Sage essential oil was extracted by hydrodistillation method and analyzed with GC-MS. The analysis of proximate chemical composition, fatty acid profile and sensory evaluation were carried out on prepared fish burger samples at zero time and after 4 month storage at –18 °C, while the analysis of fish burgers quality (peroxide value PV and free fatty acid FFA) were carried out periodically every month up to 4 month storage period. There was a significant decrease in moisture, protein and lipid of fish burgers after 4 month storage at –18 °C. The obtained results showed that PV and FFA were less increase in fish burger samples supplemented with sage essential oil than control samples. The investigated sage essential oil caused a significant improve the quality of fish burgers through retarded the spoilage and enhancement the polyunsaturated fatty acids of fish burgers during frozen storage, as compared to the control sample. These results could be due to the antioxidative effect of bioactive compounds (α-thujone, camphor, α-pinene and β-thujone) found in sage essential oil. In conclusion, the supplementation of anchovy fish burgers with sage essential oil showed a positive effect on the compositional quality and shelf life, anchovy fish burgers were of high quality and high acceptance even after 4 month storage at –18 °C.
{"title":"Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage","authors":"Ahmed E. Gomma, T. Srour, Ahmed E.M. Abdal","doi":"10.3923/ajft.2020.49.61","DOIUrl":"https://doi.org/10.3923/ajft.2020.49.61","url":null,"abstract":"The purpose of this study was to investigate the compositional quality and sensory evaluation of prepared European anchovy fish burgers supplemented with extracted sage essential oil (2%, 4% and 6%) during frozen storage at –18 °C for 4 months. Sage essential oil was extracted by hydrodistillation method and analyzed with GC-MS. The analysis of proximate chemical composition, fatty acid profile and sensory evaluation were carried out on prepared fish burger samples at zero time and after 4 month storage at –18 °C, while the analysis of fish burgers quality (peroxide value PV and free fatty acid FFA) were carried out periodically every month up to 4 month storage period. There was a significant decrease in moisture, protein and lipid of fish burgers after 4 month storage at –18 °C. The obtained results showed that PV and FFA were less increase in fish burger samples supplemented with sage essential oil than control samples. The investigated sage essential oil caused a significant improve the quality of fish burgers through retarded the spoilage and enhancement the polyunsaturated fatty acids of fish burgers during frozen storage, as compared to the control sample. These results could be due to the antioxidative effect of bioactive compounds (α-thujone, camphor, α-pinene and β-thujone) found in sage essential oil. In conclusion, the supplementation of anchovy fish burgers with sage essential oil showed a positive effect on the compositional quality and shelf life, anchovy fish burgers were of high quality and high acceptance even after 4 month storage at –18 °C.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"119 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75644978","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 Processing Parameters on the Milling Quality of Brown Rice Using Taguchi Approach","authors":"M. Sanusi, R. Akinoso, N. Danbaba, M. O. Sunmonu","doi":"10.3923/ajft.2020.62.68","DOIUrl":"https://doi.org/10.3923/ajft.2020.62.68","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"6 1","pages":"62-68"},"PeriodicalIF":0.0,"publicationDate":"2020-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72720126","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}
E. O. Ahmed, M. E. Ali, A. Aziz, A. Mukhtar, R. Ahmed
{"title":"Nutritional Value and Microflora of Salted Schilbe mystus (LINNE 1758) During the Storage at Ambient Temperatures (37 and 27 ° C)","authors":"E. O. Ahmed, M. E. Ali, A. Aziz, A. Mukhtar, R. Ahmed","doi":"10.3923/ajft.2020.69.74","DOIUrl":"https://doi.org/10.3923/ajft.2020.69.74","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"245 1","pages":"69-74"},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82763432","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}
J. R. Dhalagade, D. Parab, R. C. Ranveer, N. B. Rathod, A. K. Sahoo
{"title":"Effect of Different Pretreatments on the Development of Oyster Mushroom Powder and its Utilization in Cookies Formulation","authors":"J. R. Dhalagade, D. Parab, R. C. Ranveer, N. B. Rathod, A. K. Sahoo","doi":"10.3923/ajft.2020.28.34","DOIUrl":"https://doi.org/10.3923/ajft.2020.28.34","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"33 1","pages":"28-34"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83542893","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}
A. Islam, M. S. Islam, M. Zakaria, S. C. Paul, A. A. Mamun
{"title":"Extraction and Worth Evaluation of Chitosan from Shrimp and Prawn Co-products","authors":"A. Islam, M. S. Islam, M. Zakaria, S. C. Paul, A. A. Mamun","doi":"10.3923/ajft.2020.43.48","DOIUrl":"https://doi.org/10.3923/ajft.2020.43.48","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"14 4","pages":"43-48"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91404242","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":"Optimization of the Tunnel Drying Process of Cassava Chips Using Response Surface Methodology","authors":"A. Ajala","doi":"10.3923/ajft.2020.11.21","DOIUrl":"https://doi.org/10.3923/ajft.2020.11.21","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"13 1","pages":"11-21"},"PeriodicalIF":0.0,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86466587","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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