Ditapis dengan
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…
- Edisi
- 2016, 51
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- International Journal of Food Science and Technology, 2016, 96-104
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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*hC*), firmness, Brix, weight los…
- Edisi
- 2016, 51,
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- International Journal of Food Science and Technology 2016, 51,87-95
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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…
- Edisi
- 2016, 51,
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- International Journal of Food Science and Technology 2016, 51, 114–122
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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…
- Edisi
- 2016, 51
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- International Journal of Food Science and Technology 2016, 51, 222–230
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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…
- Edisi
- 2014; 2(3):
- ISBN/ISSN
- doi: 10.1002/fsn3.92
- Deskripsi Fisik
- Food Science & Nutrition 2014; 2(3): 218– 229
- Judul Seri
- Food Science & Nutrition
- 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
- -
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
- -
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
- -
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
- -
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
- -
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
- -
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