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You searched for: Journal name International Journal of Food Sciences Remove constraint Journal name: International Journal of Food Sciences Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.2022 Remove constraint Source: 2022 v.2022
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1. Adsorption of Polyphenols from Almond Blanching Water by Macroporous Resin

Author:
Malak Tabib; Christian Ginies; Njara Rakotomanomana; Adnane Remmal
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
acetone; adsorption; almonds; bioactive properties; bioavailability; byproducts; catechin; desorption; epicatechin; industry; mass spectrometry; porous media; prilling; procyanidins; spray drying; wastewater treatment
Abstract:
... The almond processing industry generates large volumes of effluent after the blanching process. Blanching water is one of the main by-products with a potential source of polyphenols. However, before being used or discharged, this by-product requires pretreatment. This work was aimed at paving the way toward using adsorption on XAD-7 HP macroporous resin for wastewater treatment. This promising tec ...
DOI:
10.1155/2022/7847276

2. Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

Author:
Dea Risfika Faustina; Rachmad Gunadi; Aprilia Fitriani; Supriyadi Supriyadi
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
antioxidant activity; black tea; color; farms; green tea; leaf extracts; linalool; methyl salicylate; theaflavins
Abstract:
... The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce time production and improve the quality of black tea using exogenous enzymes, i.e., tyrosinase and β-glucosidase. Tyrosinase was investigated for the ability to improve the color of tea extract by oxidize the phenolic cont ...
DOI:
10.1155/2022/1977762

3. Analysis of Mesquite (Prosopis juliflora) Protein Concentrate for Possible Use as Supplementary Protein

Author:
José Jaimes-Morales; Yesid A. Marrugo-Ligardo; Diofanor Acevedo-Correa
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Prosopis juliflora; cysteine; flour; high performance liquid chromatography; histidine; infant development; legumes; nutrient content; protein concentrates; protein content; protein value
Abstract:
... Vulnerable populations in developing countries need new protein sources, such as protein concentrates from accessible sources at low economic costs. The main objective of this study was at evaluating the nutritional quality of the protein concentrate of the legume mesquite (Prosopis juliflora), compared with the protein values of other legumes described in literature. For this purpose, flour and p ...
DOI:
10.1155/2022/7621818

4. Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

Author:
Patcharaporn Tinchan; Arpassorn Sirijariyawat; Arunya Prommakool; Kriangkrai Phattayakorn; Soukbandith Pheungsomphane; Chintana Tayuan
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Antidesma; Aspergillus flavus; Bacillus cereus; Escherichia coli; Listeria monocytogenes; Penicillium digitatum; Pseudomonas aeruginosa; Salmonella Typhimurium; Staphylococcus aureus; anti-infective agents; antibacterial properties; antioxidant activity; chiffon cakes; flavonoids; food preservatives; fruit juices; minimum inhibitory concentration; shelf life; spoilage; spore germination; wines; Thailand
Abstract:
... Antidesma thwaitesianum Müll. Arg. or Mao is well-known in Thailand for its use in soft drinks and wine. This study investigated the potential of its fruit juice as a food preservative based on its antimicrobial activity against food-borne pathogens and spoilage. The fruit juice had antibacterial activity against Bacillus cereus TISTR1527, Staphylococcus aureus TISTR2329, Listeria monocytogenes DM ...
DOI:
10.1155/2022/5183562

5. Bacteriological Quality of Table Eggs in Moroccan Formal and Informal Sector

Author:
Fatima Zahra El Ftouhy; Saâdia Nassik; Sabrine Nacer; Ahlam Kadiri; Nadia Charrat; Kawtar Attrassi; Asma Fagrach; Mohammed Amine Bahir; Sophia Derqaoui; Abdelaziz Hmyene
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Acinetobacter baumannii; Cronobacter sakazakii; Enterobacter cloacae; Escherichia coli; Klebsiella; Pantoea agglomerans; Proteus; Pseudomonas aeruginosa; Rahnella aquatilis; Salmonella Enteritidis; Serratia; Shigella; Staphylococcus aureus; agar; ambient temperature; birds; diet; eggs; mannitol; microbiological quality; public health; refrigeration; Morocco
Abstract:
... Eggs constitute an important part of the Moroccan diet. However, contaminated eggs can cause a serious public health problem if consumed undercooked, uncooked, or used in unpasteurized egg foodstuffs. This study was carried out to evaluate the microbial contents of eggs according to their sales sector in Morocco. For that, a total of 1770 eggs were collected from January to September 2021 from for ...
DOI:
10.1155/2022/6223404

6. Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization

Author:
Yaw Gyau Akyereko; Faustina Dufie Wireko-Manu; Francis Alemawor; Mary Adzanyo
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Anacardium occidentale; capital; cashew fruit; education; ethanol; feed formulation; feeds; food preparation; industry; ingredients; juices; mushrooms; stakeholders; supply chain; value added; Ghana
Abstract:
... Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries. This study is aimed at determining the knowledge, perception, and utilization of cashew apples in Ghana among stakeholders in the cashew value chain. Results from the study sh ...
DOI:
10.1155/2022/2749234

7. Changes in Metabolic Regulation and the Microbiota Composition after Supplementation with Different Fatty Acids in db/db Mice

Author:
Beatriz Elina Martínez-Carrillo; Talia Mondragón-Velásquez; Ninfa Ramírez-Durán; José Félix Aguirre-Garrido; Roxana Valdés-Ramos; Ana Laura Guadarrama-López; Arturo Castillo-Cardiel
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Firmicutes; adiponectin; c-peptide; coconut oil; diet; genes; insulin resistance; intestinal microorganisms; lipid composition; microalgae; phylogeny; resistin; small intestine
Abstract:
... Introduction. The effects of fatty acids on health vary and depend on the type, amount, and route of consumption. EPA and DHA have a defined role in health, unlike coconut oil. Objective. The aim was to investigate the changes in metabolic regulation and the composition of the culture-dependent microbiota after supplementation with different fatty acids in db/db mice. Material and Methods. We were ...
DOI:
10.1155/2022/3336941

8. Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

Author:
Nur Arifah Qurota A’yunin; Taufiq Firdaus Al-Ghifari Atmadja; Nur Aini; Pepita Haryanti
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
antioxidant activity; carbohydrate content; cultivars; dietary fiber; lipid content; nutritive value; resistant starch; Indonesia
Abstract:
... To determine the suitability of different sorghum cultivars (grown in Indonesia) for the manufacturing of acceptable food products, their properties must first be characterised. During sorghum processing, polishing may affect the final nutritional value and quality of the product. This study is aimed at determining the effects of sorghum variety and polishing frequency on nutritional value. This w ...
DOI:
10.1155/2022/2949665

9. Characteristics and Antioxidant Activity of Fucoidan from Sargassum hystrix: Effect of Extraction Method

Author:
Amir Husni; Nuzulia Izmi; Fatimah Zahra Ayunani; Aprilia Kartini; Naila Husnayain; Alim Isnansetyo
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
2,2-diphenyl-1-picrylhydrazyl; Sargassum; ambient temperature; antioxidant activity; bioactive compounds; ethanol; fucoidan; fucose; hydroxyl radicals; sulfates; xylose
Abstract:
... Fucoidan is a bioactive compound of brown seaweed with antioxidant characteristics. This study examined the aftermath of the extraction method on the yield, fucose content, xylose content, sulfate content, total sugar, antioxidant activity, and functional groups of fucoidan from Sargassum hystrix. The brown seaweed was extracted using 4 methods, namely, A (0.1 N HCl, room temperature, 24 h), B (2% ...
DOI:
10.1155/2022/3689724

10. Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy

Author:
T. A. Elmosalami; Mahmoud M. Kamel; I. Tomashchuk; Meshal Alzaid; Massaud Mostafa
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Nigella sativa; cooking fats and oils; corn oil; dielectric properties; dielectric spectroscopy; electric field; models; olive oil; sesame oil; sunflower oil; vegetables
Abstract:
... The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies for olive oil A, olive oil B, sesame oil, Nigella sativa, sunflower oil, and corn oil are approximat ...
DOI:
10.1155/2022/2781450

11. Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

Author:
Siti Nurdjanah; Samsu Udayana Nurdin; Sussi Astuti; Venni Elsa Manik
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
anthocyanins; antioxidant activity; blood glucose; functional foods; gelatinization; glucose; glycemic effect; glycemic index; hydrolysis; noodles; phenols; raw materials; resistant starch; retrogradation; sweet potato flour; sweet potatoes; syrups
Abstract:
... Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization and followed by a retrogradation process to produce resistant starch-rich purple sweet potato flour. The study was aimed at obtaining the glycemi ...
DOI:
10.1155/2022/7708172

12. Chemical Composition and Nutritional Value of Three Sonchus Species

Author:
Galdino Xavier de Paula Filho; Tibério Fontenele Barreira; Helena Maria Pinheiro-Sant’Ana
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
atomic absorption spectrometry; carotenoids; diet; food security; forests; high performance liquid chromatography; nutrient content; nutritive value; water content
Abstract:
... Species of unconventional food plants of the genus Sonchus are widely consumed in rural populations living in the Brazilian Atlantic Forest. This study investigated the nutritional composition of S. oleraceus, S. asper, and S. arvensis species. The centesimal composition was investigated according to the norms of the Association of Official Analytical Chemists, the occurrence and concentration of ...
DOI:
10.1155/2022/4181656

13. A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables

Author:
Ferdusee Akter; Ripa Muhury; Afroza Sultana; Ujjwal Kumar Deb
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
food industry; food preservation; foods; heat; mass transfer; momentum; shelf life
Abstract:
... Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their ap ...
DOI:
10.1155/2022/6195257

14. Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

Author:
Irene Rumbidzai Mazhangara; Eliton Chivandi; Ishmael Festus Jaja
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
beef; comparative study; consumer preferences; flavor; goat meat; hedonic scales; juiciness; odors; pork; sausages; sensory evaluation; smell
Abstract:
... There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef s ...
DOI:
10.1155/2022/8736932

15. Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant and Anthelmintic Activity

Author:
Eva Coronel; Laura Mereles; Silvia Caballero; Nelson Alvarenga
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Capsicum chacoense; Eisenia fetida; acute toxicity; albino; anthelmintics; antioxidant activity; antioxidants; capsaicin; dietary fiber; dietary supplements; fruits; helminths; nutrient content; potassium; public health; risk; Paraguay
Abstract:
... The nutritional composition and toxicity of native plants with food potential like Capsicum chacoense are important for the safe use of populations and could be used as a source for searching for new drug candidates. Infections produced by parasites such as helminths are a public health concern for many countries. The drugs used for treating these diseases are few, and the emergence of resistance ...
DOI:
10.1155/2022/1512505

16. Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal

Author:
Theresa Gyamfuwah Frimpong; Faustina Dufie Wireko-Manu; Ibok Oduro
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Bacillus cereus; breakfast; breakfast cereals; carbohydrates; coconuts; coliform bacteria; corn; energy; people; ready-to-eat foods; sensory evaluation
Abstract:
... There is a gradual change in the eating trend of Ghanaians. People now prefer convenient semiprocessed foods as breakfast meals to raw ones. These breakfast meals make use of cereals and grains, which often suffer postharvest losses. Thus, this study was aimed at adding value to these food crops by producing a nutritious convenient breakfast meal in the form of flakes using yellow maize and coconu ...
DOI:
10.1155/2022/4566482

17. Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

Author:
Mohamed Gadallah; Zeinab Shabib; Taghreed El-Hazmi
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
cakes; color; dietary fiber; mineral content; pomegranates; sensory evaluation; taste; wheat flour
Abstract:
... The effect of substituted wheat flour with pomegranate peel powder (PPP) at different ratios 5, 10, 15, and 20% on chemical composition, physical properties, color appearance, staling, and the sensory evaluation of the high-fibre cupcake was evaluated. The obtained results revealed that a slight increase in ash of cake samples with all levels of PPP was found. The highest value of ash was 1.92% gi ...
DOI:
10.1155/2022/6461949

18. Drying Kinetics and Chemical Properties of Mango

Author:
Jonathan Ampah; Komla Agbeko Dzisi; Ahmad Addo; Ato Bart-Plange
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
activation energy; ascorbic acid; mangoes; moisture diffusivity; water content
Abstract:
... Four mango fruit varieties of average slice thickness 0.6 cm and slice area 10 cm² were dried using a mechanical dryer at varied temperatures, 55°C, 65°C, and 75°C. In general, the moisture content (MC) for all samples analyzed decreased with increasing drying time. Palmer and Haden varieties recorded the lowest MCs of 8.7% (w.b.) and 9.3% (w.b.), respectively, when dried for 14 h at 65°C. Palmer ...
DOI:
10.1155/2022/6243228

19. Effect of Boiling on the Nutrient Composition of Solanum Torvum

Author:
Janice Dwomoh Abraham; Emmanuel Kwadwo Sekyere; Isaac Gyamerah
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
Solanum torvum; crude fat; crude fiber; flavanols; fruits; leaves; nutrient content; saponins; t-test; terpenoids
Abstract:
... The fruits and leaves of Solanum torvum are good sources of nutrients and minerals for the prevention of nutrient deficiencies. However, there is limited information on the effect of boiling on the nutrients, minerals and phytochemicals in the fruits and leaves. This study sought to assess the mineral, macronutrient and phytochemical compositions of fresh and boiled fruits and leaves of S. torvum. ...
DOI:
10.1155/2022/7539151

20. Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread

Author:
Tadlo Yitayew; Demewez Moges; Neela Satheesh
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
breads; brewing industry; byproducts; calcium; carbohydrates; crude fat; crude fiber; crude protein; dough; dough quality; energy; fermentation; loaves; magnesium; mineral content; nutrient content; potassium; proximate composition; sensory properties; water content; water uptake; wheat flour
Abstract:
... BSG (brewery spent grain) is the most frequent by-product from the beer industry, which is high in protein, fiber, and minerals. This research was carried out to improve the nutritional content of bread by adding BSG to wheat flour. In this study, five levels (0%, 5%, 10%, 15%, and 20%) of BSG blending ratio and three levels (1, 2, and 3 hrs) of fermentation time were considered. Standard procedur ...
DOI:
10.1155/2022/8704684