Ditapis dengan
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…
- Edisi
- -
- ISBN/ISSN
- 1 85573 463 X
- Deskripsi Fisik
- xiv, 380 Hlm.
- Judul Seri
- -
- No. Panggil
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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…
- Edisi
- 2016, 51,
- ISBN/ISSN
- doi:10.1111/ijfs.130
- Deskripsi Fisik
- International Journal of Food Science and Technology 2016, 51, 3–13
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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), …
- Edisi
- 2015; 3(5)
- ISBN/ISSN
- doi: 10.1002/fsn3.23
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(5): 415–424
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2014; 2(2)
- ISBN/ISSN
- doi: 10.1002/fsn3.86
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(2): 75– 104
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2016, 51,
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- International Journal of Food Science and Technology 2016, 51, 260–267
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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…
- Edisi
- 2016; 5(1):
- ISBN/ISSN
- doi: 10.1002/fes3.73
- Deskripsi Fisik
- Food and Energy Security 2016; 5(1): 40–55
- Judul Seri
- Food and Energy Security
- No. Panggil
- -
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…
- Edisi
- 2015; 3(6):
- ISBN/ISSN
- doi: 10.1002/fsn3.24
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(6): 506–518
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2016; 96:
- ISBN/ISSN
- DOI 10.1002/jsfa.719
- Deskripsi Fisik
- J Sci Food Agric 2016; 96: 57–65
- Judul Seri
- Science Food Agriculture
- No. Panggil
- -
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 …
- Edisi
- 2013; 1(4):
- ISBN/ISSN
- doi: 10.1002/fsn3.47
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(4): 324– 335
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2016; 4(1):
- ISBN/ISSN
- doi: 10.1002/fsn3.25
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(1): 67–79
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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 …
- Edisi
- 2016; 96
- ISBN/ISSN
- DOI 10.1002/jsfa.708
- Deskripsi Fisik
- J Sci Food Agric 2016; 96: 207–214
- Judul Seri
- Science Food Agriculuture
- No. Panggil
- -
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…
- Edisi
- 2015; 3(2):
- ISBN/ISSN
- doi: 10.1002/fsn3.18
- Deskripsi Fisik
- Food Science & Nutrition 5; 3(2): 120–128
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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 …
- Edisi
- 2014; 2(4):
- ISBN/ISSN
- doi: 10.1002/fsn3.10
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(4): 332– 340
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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 …
- Edisi
- 2016; 4(2):
- ISBN/ISSN
- doi: 10.1002/fsn3.28
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(2): 223–233
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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
- Edisi
- 2016; 96:
- ISBN/ISSN
- DOI 10.1002/jsfa.709
- Deskripsi Fisik
- J Sci Food Agric 2016; 96: 271–279
- Judul Seri
- Science Food Agriculture
- No. Panggil
- -
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…
- Edisi
- 2015; 3(6):
- ISBN/ISSN
- doi: 10.1002/fsn3.24
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(6): 539–547
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2016, 51
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- Journal of Food Science and Technology 2016, 51, 156–162
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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…
- Edisi
- -
- ISBN/ISSN
- 1587160455
- Deskripsi Fisik
- xvi, 236 Hlm.
- Judul Seri
- -
- No. Panggil
- -
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…
- Edisi
- 2013; 1(3)
- ISBN/ISSN
- doi: 10.1002/fsn3.33
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(3): 246– 253
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2014; 2(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.16
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(6): 682– 691
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2015; 3(5):
- ISBN/ISSN
- doi: 10.1002/fsn3.22
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(5): 363–369
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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 …
- Edisi
- 2015; 3(2).
- ISBN/ISSN
- doi: 10.1002/fsn3.19
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(2): 153–157
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2015; 3(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.18
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(1): 25– 31
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2013; 1(3),
- ISBN/ISSN
- doi: 10.1002/fsn3.34
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(3): 254– 265
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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%…
- Edisi
- Food Science & Nutrition 2013; 1(5): 392– 401
- ISBN/ISSN
- doi: 10.1002/fsn3.57
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(5): 392– 401
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2014; 2(2)
- ISBN/ISSN
- doi: 10.1002/fsn3.52
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(2): 105– 113
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2016; 4(2)
- ISBN/ISSN
- doi: 10.1002/fsn3.28
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(2): 269–283
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2014; 2(5)
- ISBN/ISSN
- doi: 10.1002/fsn3.12
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(5): 526– 533
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2014; 2(3)
- ISBN/ISSN
- doi: 10.1002/fsn3.98
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(3): 210– 217
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2013; 1(2)
- ISBN/ISSN
- doi: 10.1002/fsn3.25
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(2): 172– 183
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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 …
- Edisi
- 2014; 2(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.17
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(6): 811– 820
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2015; 3(3)
- ISBN/ISSN
- doi: 10.1002/fsn3.20
- Deskripsi Fisik
- Food Science & Nutrition, 2015; 3(3): 213–220
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2014; 2(5)
- ISBN/ISSN
- doi: 10.1002/fsn3.13
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(5): 571– 577
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2014; 2(5)
- ISBN/ISSN
- doi: 10.1002/fsn3.13
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(5): 591– 596
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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 …
- Edisi
- 2015; 3(4)
- ISBN/ISSN
- doi: 10.1002/fsn3.21
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(4): 284–291
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2013; 1(3)
- ISBN/ISSN
- doi: 10.1002/fsn3.28
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(3): 235– 240
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2016; 4(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.26
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(1): 59–66
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2013; 1(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.1
- Deskripsi Fisik
- Food Science & Nutrition 2013; 1(1): 3–7
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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.…
- Edisi
- 2014; 2(5)
- ISBN/ISSN
- doi: 10.1002/fsn3.13
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(5): 464–469
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
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…
- Edisi
- 2015; 3(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.24
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(6): 519–526
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Optimization of intermittent microwave–convective drying using response sur…
In this study, response surface methodology was used for optimization of intermittent microwave– convective air drying (IMWC) parameters with employing desirability function. Optimization factors were air temperature (40–80°C), air velocity (1–2 m/sec), pulse ratio) PR ((2–6), and microwave power (200–600 W) while responses were rehydration ratio, bulk density, total phenol conten…
- Edisi
- 2015; 3(4)
- ISBN/ISSN
- doi: 10.1002/fsn3.22
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(4): 331–341
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Sodium intake status in United States and potential reduction modeling: an NH…
Limiting dietary sodium intake has been a consistent dietary recommendation. Using NHANES 2007–2010 data, we estimated current sodium intake and modeled the potential impact of a new sodium reduction technology on sodium intake. NHANES 2007–2010 data were used to assess current sodium intake. The National Cancer Institute method was used for usual intake determination. Suggested sodium redu…
- Edisi
- 2015; 3(6)
- ISBN/ISSN
- doi: 10.1002/fsn3.24
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(6): 577–585
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Sensory evaluation and consumer acceptability of a beverage made from malted …
Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes, except for cereal odor and cereal taste (P > …
- Edisi
- 2015; 3(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.16
- Deskripsi Fisik
- Food Science & Nutrition 2015; 3(1): 1–9
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour…
Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude p…
- Edisi
- 2016; 4(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.25
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(1): 119–124
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Antimicrobial-resistant genes associated with Salmonella spp. isolated from h…
Antimicrobial-resistant salmonellosis is a significant public health concern globally. A study was conducted to screen for Salmonella species from a total of 120 samples, of which 50 were retail meat samples purchased from five randomly selected sales outlets in the city of Mangalore, India. Twenty poultry fecal materials freshly voided before slaughter were obtained with sterile spatula an…
- Edisi
- 2014; 2(4)
- ISBN/ISSN
- doi: 10.1002/fsn3.11
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(4): 436– 442
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Effects of sodium benzoate on storage stability of previously improved bevera…
The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were …
- Edisi
- 2014; 2(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.78
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(1): 17– 27
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant ac…
This study assessed the effect of cooking duration on starch hydrolyzing enzyme (α-amylase and α-glucosidase) activities, antioxidant (1,1-diphenyl-2 picrylhydrazyl [DPPH*], hydroxyl [OH*] radicals scavenging abilities and reducing power) properties, and phenolic profile of clove buds. Clove buds (raw) were cooked for 10 (SC10) and 20 min (SC20) and subsequently, their effects were assessed …
- Edisi
- 2016; 4(2)
- ISBN/ISSN
- doi: 10.1002/fsn3.28
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(2): 250–260
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Analysis of essential elements in Pito—a cereal food drink and its brands b…
Instrumental neutron activation analysis using the single-comparator method has been used for the multielement determination of essential elements in two main types of Pito brewed locally in Ghana. The precision and accuracy of the analytical method was validated and found to be within 10%. In all, eight different brands of Pito depending on the type of cereal crop used in brewing were analyzed…
- Edisi
- 2014; 2(3)
- ISBN/ISSN
- doi: 10.1002/fsn3.95
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(3): 230– 235
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Long-chain polyunsaturated fatty acid sources and evaluation of their nutriti…
Recent studies have clearly shown the importance of polyunsaturated fatty acids (as essential fatty acids) and their nutritional value for human health. In this review, various sources, nutritional properties, and metabolism routes of long-chain polyunsaturated fatty acids (LC-PUFA) are introduced. Since the conversion efficiency of linoleic acid (LA) to arachidonic acid (AA) and also a-linolen…
- Edisi
- 2014; 2(5)
- ISBN/ISSN
- doi: 10.1002/fsn3.12
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(5): 443– 463
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Survey of volatile substances in kitchen utensils made from acrylonitrile–b…
Residual levels of 14 volatile substances, including 1,3-butadiene, acrylonitrile, benzene, ethylbenzene, and styrene, in 30 kitchen utensils made from acrylonitrile– butadiene–styrene resin (ABS) and acrylonitrile–styrene resin (AS) such as slicers, picks, cups, and lunch boxes in Japan were simultaneously determined using headspace gas chromatography/mass spectroscopy (HS-GC/MS). The ma…
- Edisi
- 2014; 2(3)
- ISBN/ISSN
- doi: 10.1002/fsn3.10
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(3): 236– 243
- Judul Seri
- Food Science & Nutrition
- No. Panggil
- -
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah