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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
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- ISBN/ISSN
- 1587160455
- Deskripsi Fisik
- xvi, 236 Hlm.
- Judul Seri
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- No. Panggil
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Antiosteoporotic effect of orally administered yolk-derived peptides on bone …
The main objective of this study was to verify the effect of oral intake of a yolk-derived peptide preparation (HYP) obtained by enzymatic hydrolysis of yolk water-soluble protein on bone markers and bone density in 65 perimenopausal women with an average age of 47.6 ± 5.2 years. Subjects were divided into three groups, and then enrolled in a 6-month, randomized, double-blind clinical trial. …
- Edisi
- 2014; 2(3)
- ISBN/ISSN
- doi: 10.1002/fsn3.94
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(3): 193– 199
- Judul Seri
- Food Science & Nutrition
- No. Panggil
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Numerical modeling of heat transfer and pasteurizing value during thermal pro…
Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three- dimensional numerical model, computational fl uid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on fi nite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confi rmed by comparing experiment…
- Edisi
- 2016; 4(1)
- ISBN/ISSN
- doi: 10.1002/fsn3.25
- Deskripsi Fisik
- Food Science & Nutrition 2016; 4(1): 42–49
- Judul Seri
- Food Science & Nutrition
- No. Panggil
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The encyclopedia of nutrition and good health
The average American consumes an estimated 50 tons of food in a lifetime. This staggering amount of food represents the sum of daily choices each of us makes regarding the type, quality, and quantity of foods. These critical choices in turn reflect a complex interplay of many factors, including family upbringing, religious or philosophical beliefs, as well as practical matters, such as the cost…
- Edisi
- 2nd ed.
- ISBN/ISSN
- 0-8160-4966-1
- Deskripsi Fisik
- RA784 .R646 - 613.2'03—dc21
- Judul Seri
- -
- No. Panggil
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