INTEGRATED FOOD SAFETY AND VETERINARY PUBLIC HEALTH

Edisi

-

ISBN/ISSN

978-0-85199-908-1

Deskripsi Fisik

398 hlm

Judul Seri

-

No. Panggil

-

Food Safety : Basic Concepts, Recent Issues, and Future Challenges

Edisi

-

ISBN/ISSN

978-3-319-39251-6

Deskripsi Fisik

164 hlm

Judul Seri

-

No. Panggil

-

Safety Analysis of Foods of Animal Origin

Edisi

-

ISBN/ISSN

978-1-4398-4817-3

Deskripsi Fisik

1001 hlm

Judul Seri

-

No. Panggil

-

Kimia pangan

Edisi

-

ISBN/ISSN

978-602-0992-69-3

Deskripsi Fisik

172 hlm

Judul Seri

-

No. Panggil

-

Original article : Effects of fat replacement with a mixture of collagen and…

Summary : Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced-fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS value…

Crop biotechnology: a pivotal moment for global acceptance

Abstract: The development and judicious use of agricultural biotechnology offers important contributions to food security and sustainability. Key contributions include improved yield, heightened pathogen and herbivore resistance, enhanced nutrient content, improved product quality, reduced spoilage, as well as entirely new traits. While a first wave of genetically engineered (GE) crop products…

Edible coatings enriched with essential oils for extending the shelf-life of …

Summary Edible: coatings based on sodium alginate (AL) and pectin (PE) at 1% and 2%(w/v) enriched with eugenol (Eug) and citral (Cit) at minimum inhibitory concentrations (MIC) (0.10% and 0.15%) and double MIC were used to preserve the quality of fresh-cut apples ‘Bravo de Esmolfe’. Samples were taken, through 14 day at 4 °C, for analysis of colour CIE(L*h
C*), firmness,
Brix, weight los…

Effects of feed moisture and extruder screw speed and temperature on physical…

Summary: The objective of this work was to determine the impact of extrusion variables [moisture (17–25%), screw speed (170–250 r.p.m.) and temperature (90–150 °C)] on the physical properties and antioxidant activity of proso millet extrudates. Extrusion variables were adjusted using an inscribed central composite rotatable design. Response variables were bulk density (BD), radial expan…

Diversity of polyphenols in the peel of apple (Malus sp.) germplasm from diff…

Summary : This study investigated ten polyphenolic compounds in the peel of 145 apple cultivars grown in the same location while originated from different countries over two successive years. Despite significant year effect of individual and total polyphenol concentrations on each cultivar, both concentrations showed similar distributions in the 2 years, and genotypic correlations among them w…

Protective effect of resveratrol against pressure overload-induced heart failure

Abstract: Transverse aortic constriction (TAC)-induced pressure overload (PO) causes adverse cardiac remodeling and dysfunction that progresses to heart failure (HF). The purpose of this study was to determine whether the potent antioxidant, resveratrol, significantly attenuates PO-induced HF in wild-type mice. Male C57BL6 mice were subjected to either sham or TAC surgery. One group of TAC mic…

Antioxidants in food: Practical applications

Antioxidant activity depends on many factors such as the lipid composition, antioxidant concentration, temperature, oxygen pressure, and the presence of other antioxidants and many common food components, e.g. proteins and water. Antioxidants were first used before World War II for food preservation. These early antioxidants were natural substances. They were, however, soon replaced by synthet…

Review : The sensory acceptance of fibre-enriched cereal foods: a meta-analysis

Summary: Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random-effects meta-analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g p…

Novel value-addeduses for sweet potato juice and flour in polyphenol-and prot…

Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potatofunctional constituents (carotenoids, vitamins, polyphenols, fibers). Total phenolics were highest in blackcurrant-orange sweet potato ingredient matrices (34.03 mg/g), …

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidin…

Abstract: Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, c-oryzanol, and phytic acid. This review…

Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using…

Summary: Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by traditional maceration (TM), addition of maceration enzymes (ENZ) and cold soak (CS). Syrah wines had the hig…

Design and characterization of spatial units for monitoring global impacts of…

Abstract: This paper describes the design and characterization of a limited number of areas to be used as spatial monitoring and reporting units (MRU) by Crop- Watch, the global crop monitoring system (http://www.cropwatch.com.cn/) hosted by the Chinese Academy of Sciences. The MRUs are modified and adapted from an existing standard vegetation zoning map. They are designed to be areas of unifo…

Comparison of heat and mass transfer of differentmicrowave-assisted extractio…

Abstract: Dried and fresh peels of Citrus limon were subjected to microwave-assisted hydrodistillation (MAHD) and solvent-free microwave extraction (SFME), respectively. A comparison was made between MAHD and SFME with the conventional hydrodistillation (HD) method in terms of extraction kinetic, chemical composition, and antioxidant activity. Higher yield results from higher extraction rates…

Diversity among mandarin varieties and natural sub-groups in aroma volatiles…

Abstract: BACKGROUND: Mandarins constitute a large, diverse and important group within the Citrus family. Here, we analysed the aromavolatiles compositions of 13 mandarin varieties belonging to seven genetically different natural sub-groups that included commonmandarin (C. reticulata Blanco), clementine (C. clementina Hort. ex. Tan), satsuma (C. unshiuMarcovitch), Mediterranean mandarin (C. de…

Designer laying hen diets to improve egg fatty acid profile and maintain sen…

Abstract: The fatty acid composition of eggs is highly reflective of the diet of the laying hen; therefore, nutritionally important fatty acids can be increased in eggs in order to benefit human health. To explore the factors affecting the hen’s metabolism and deposition of fatty acids of interest, the current research was divided into two studies. In Study 1, the fatty acid profile of eggs …

Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic ac…

Abstract: The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and th…

Artificial neural networks to model the production of blood protein hydrolysa…

Abstract: BACKGROUND: Amino acid-based fertilisers increase the bioavailability of nitrogen in plants and help withstand stress conditions. Additionally, porcine blood protein hydrolysates are able to supply iron, which is involved in chlorophyll synthesis and improves the availability of nutrients in soil. A high degree of hydrolysis is desirable when producing a protein hydrolysate intended …

Pig feeds rich in rapeseed products and organic selenium increased omega-3 fa…

Abstract: The concentration of omega-3 fatty acids and selenium (Se) is generally too low in the Western diet. But as the nutrient composition of pork meat and adipose tissue is influenced by the feed given to the animals, the product can be changed to support nutrient demands. Half (297/594) the pigs were given a feed concentrate based on low-glucosinolate rapeseed products (RS), while the ot…

Nutritional and physical properties of organic Beauregard sweet potato [Ipomo…

Abstract: Organic farming has been on an upward trend in recent years. However, the manures used like broiler litter have variable nutrient content, making it important to establish optimal application rate, for maximum crop yield and quality. Additionally, some states like Alabama restricts the amount of broiler litter to control excessive nutrients accumulation which can lead to surface and …

Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmos…

Abstract: The promotion and consumption of indigenous vegetables could help to mitigate food insecurity and alleviate malnutrition in developing countries. Nutrient and antinutrient compositions of eight accessions of Okra Pods were investigated. Molar ratios and mineral bioavailability of Okra pod accessions were also calculated and compared to the critical values to predict the implications …

Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) b…

BACKGROUND:Baseline researchonthe toughness of Egyptian goosemeat is required.This study therefore investigates thepost mortempH and temperature decline (15 min–4 h 15 min post mortem) in the pectoralis muscle (breast portion) of this gamebird species. It also explores the enzyme activity of the Ca2+-dependent protease (calpain system) and the lysosomal cathepsins during the rigor mortis period

Yield and quality attributes of faba bean inbred lines grown under marginal e…

Abstract: Faba beans (Vicia faba L.) represent an essential source of food protein for many people in Sudan,especially those who cannot afford to buy animal meat. The demand for faba bean seeds is greatly increased in recent years, and consequently its production area was extended southward where the climate is marginally suitable. Therefore, this study was aimed to evaluate seed yield and nu…

Sword bean (Canavalia gladiata) as a source of antioxidant phenolics

Sword beans (Canavalia gladiata) have been used as grain legumes and medicinal plants in China for thousands of years. To explore new natural antioxidant sources, the antioxidant capacity and phenolic composition in the soluble and bound fractions of three sword bean genotypes were evaluated in vitro. The red and black sword beans were found to have antioxidant capacity compared to the white sw…

Active Packaging for Food Applications

THIS text was derived from a draft technical report for the U.S. Army Soldier and Biological Chemical Command (SBCCOM), Natick Soldier Center (formerly the U.S. Army Natick Research, Development and Engineering Center), prepared by Rubbright●Brody, Inc., entitled “Active Packaging Applications to Enhance the Preservation and Quality of Contained Foods.” The purpose of this original r…

Influence of treatments in the quality of Nile tilapia (Oreochromis niloticus…

Abstract: In this study, the influence of different treatments was evaluated: nonwashing, washing in chlorinated water and washing/soaking in chlorinated water and sodium chloride on the quality of Nile tilapia (Oreochromis niloticus) fillets during storage at 1.0
0.5°C through daily analysis of pH, moisture, and lipids content. Microbiological analysis and growth modeling for mesophilic an…

Effect of variety and processing method on functional properties of tradition…

Abstract: “Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interac…

Effect of incorporation of soy flour to wheat flour on nutritional and sensor…

Abstract: The research study was conducted to evaluate the quality characteristics of soy-mushroom- enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits wer…

Fish peptone development using enzymatic hydrolysis of silver carp by-product…

Abstract: Fish peptone was produced using enzymatic hydrolysis of silver carp filleting by-products by alcalase and trypsin. Also, the efficiency of the hydrolysates as a nitrogen source in Staphylococcus aureus medium was compared with commercial TSB. The results indicated that the protein hydrolysate from alcalase and trypsin had high protein content (92.92%, 91.53 respectively), and degree …

Heat penetration and thermocouple location in home canning

Abstract: We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of highacid foods. For each product, thermocouples were placed at various heights in the jar. Values for fh (heating), fcl (cooling), and F82.2°C (lethality) were determined for each thermocouple location, and did not depend substanti…

Functional properties of Ditaxis heterantha proteins

Abstract: Ditaxis heterantha is a plant of the Euphorbiaceae family that grows in semiarid regions of Mexico. It produces yellow pigmented seeds that are used for coloring of foods. The seeds contain about 20% of proteins. Proteins of D. heterantha were extracted and fractionated on the basis of solubility. Three main protein fractions were obtained: glutelins, 488
0.5; albumins, 229
2; an…

New composite nitrite-free and low-nitrite meat-curing systems using natural …

Abstract: Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and sodium nitrite. The treatment, which contained 0.015%…

Chemical characterization of Brickellia cavanillesii (Asteraceae) using gas c…

Abstract: A methanol extract of lyophilized Brickellia cavanillesii was quantitatively analyzed using gas chromatographic (GC) techniques. The chromatographic methods employed were (i) GC-flame ionization detector (GC-FID), (ii) GC-mass spectrometry (GC-MS), and (iii) purge and trap GC-MS (P&T GC-MS). Thirteen compounds were identified with a quality match of 90% and above using GC-MS. The com…

Prediction of meat spectral patterns based on optical properties and concentr…

Abstract: A simulation method for approximating spectral signatures of minced meat samples was developed depending on concentrations and optical properties of the major chemical constituents. Minced beef samples of different compositions scanned on a near-infrared spectroscopy and on a hyperspectral Imaging system were examined. Chemical composition determined heuristically and optical proper…

Enhancing stability of essential oils by microencapsulation for preservation …

Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in foods meets the demands of consumers for natural products. To resolve controlled release of oi…

Enhancing safety and shelf life of fresh-cut mango by application of edible c…

Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Change…

The synergistic effect of ribose, carnosine, and ascorbic acid on the sensory…

Ingredients such as ascorbic acid used to preserve redness of the raw meat, and carnosine and ribose used for flavor improvement have been incorporated into minced meats to increase consumer acceptance. The objective of this study was to investigate the possible synergistic effect of ascorbic acid, carnosine, and ribose on the sensory and physico-chemical characteristics of minced bison me…

Effects of husk and harvest time on carotenoid content and acceptability of r…

Vitamin A deficiency (VAD) is a major public health problem in many developing countries. Orange maize is preferred as green maize and consumed roasted on the cob, especially in Nigeria. This research work was to evaluate the effects of harvest time and husk on the carotenoid contents and sensory properties of roasted orange maize hybrids. The results showed that husk (roasting forms) and …

Effects of types and amounts of stabilizers on physical and sensory character…

In this study, the pH of mulberry juice was optimized for high anthocyanin content and an attractive red color. Mulberry juice pH values of 2.5, 4.0, 6.0, and 8.0 were evaluated. A pH of 2.5 gave an anthocyanin content of 541.39 ±
106.43 mg of cyanidin-3-glucoside per liter, and the a* value was 14 ±
1.00. The effects of stabilizers (CMC and xanthan gum) on the physical characteristics…

Classification of microbial α-amylases for food manufacturing using proteina…

Enzymes produced by microorganisms and plants are used as food additives to aid the processing of foods. Identification of the origin of these enzyme products is important for their proper use. Proteinase digestion of α-amylase products, followed by high performance liquid chromatography (HPLC) analysis, was applied to α-amylase from the mold Aspergillus species, the bacteria Bacillus species…

Sorghum-based alcoholic beverage, Burukutu, perturbs the redox status of the …

The redox status of male rat liver following 28 days consumption of Burukutu was investigated. Twenty rats were randomized into four groups with five rats each. Burukutu consumption at 0.78 g/kg alcohol produced no significant change in the activities of alkaline phosphatase (ALP), alanine aminotransferase (ALT), and aspartate aminotransferase (AST). However, 3.71 and 7.43 g/kg dosages res…

Effect of packaging materials on the chemical composition and microbiological…

Edible fungi such as mushrooms are highly perishable and deteriorate few days after harvest due to its high moisture content and inability to maintain their physiological status. In this study, the effect of packaging materials on the nutritional composition of mushroom cultivated from cassava peels was investigated. Mushroom samples were dried at 50°C in a cabinet dryer for 8 h. The dried …

Microbial contribution to spoilage of African breadfruit (Artocarpus communis…

The contributions of microorganisms in the deterioration of African breadfruit during storage were investigated in this study. Matured fruits of the seedless variety of the African breadfruit (Artocarpus communis, Forst) were stored under different temperature conditions and morphological changes observed at 24-h intervals for 120 h. Spoilage of breadfruit was observed after 72 h with micr…

The incidence and distribution of Listeria monocytogenes in ready- to- eat ve…

The study investigated the incidence of Listeria monocytogenes in ready- to- eat ( RTE ) vegetables: (Cucumber, Cucumis sativas ; Cabbage, Brassica olerecea ; Carrot, Daucus carota ; Tomato, Solanum lycopersicum ; Lettuce, Lactuca sativa ) in six states in South- Western Nigeria . A total of 555 composite samples were collected from 30 traditional markets within the states and only 244 L. monoc…

Effects of agriculture production systems on nitrate and nitrite accumulation…

Nitrate and nitrite are widespread contaminants of vegetables, fruits, and waters. The levels of these compounds are increased as a result of using organic wastes from chemical industries, domestic wastes, effluents, nitrogenous fertilizers, and herbicides in agriculture. Therefore, determining the nitrate and nitrite levels in biological, food, and environmental samples is important to pro…

Physico-chemical, sensory, and microbiological assessments of wheat-based bis…

The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours.…

A comparative study of dried apple using hot air, intermittent and continuous…

In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The tempe…