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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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American Journal of Food Technology
Number of Followers: 9  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1557-4571 - ISSN (Online) 1557-458X
Published by Science Alert Homepage  [61 journals]
  • Optimization of Olive Oil Extraction by Oleo-Doser Using Response Surface

    • Abstract: Background and Objective: The increase of olive oil production, known for its nutritional and therapeutic quality, need adequate extraction processes dependent on the influence of controllable independent parameters. The objective of this study is to contribute to an improvement of extraction rate by oleo-doser of the laboratory by optimizing the effect of ultrasound and minorised natural talc on oil yield using response surface methodology. Materials and Methods: Olive oil was extracted from olive drupes using a laboratory oleo-doser. The sonication was carried out by an ultrasound apparatus set at 25 kHz and 100 watts for power. The effects of micronized natural talc (1-3%), the temperature malaxation (30-90°C), time malaxation (30-120 min) and sonication temperature (40-80°C) on oil yield were studied using the factorial design. Results: Statistical analysis revealed that data were adequately fitted in the second-order polynomial model. The linear terms of malaxation temperature, sonication temperature and micronized natural talc (MNT) had significant effects on the oil yield (p
      PubDate: 27 May, 2022
  • Effects of Different Processing Methods on the Essential Amino Acid
           Profile of Some Non-Conventional Plant Protein Feedstuffs

    • Abstract: Background and Objective: The nutrient quality of feed ingredient is one of the major prerequisites apart from availability for the production of good quality feeds. The basic nutrient that cannot be compromised in the choice of ingredients for feed formulation and preparation is protein. The objective of the study was to analyze the amino acid profile of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas in comparison with Glycine max meals. Materials and Methods: Four plant protein meals were processed and analyzed for their amino acid profile in comparison with the conventional soybean. Data collected were subjected to ANOVA and LSD was used for the significant difference among the treatments. Results: Fermented Jatropha meal had the highest arginine value of 6.32 g/16 Ng. Raw Jatropha had the greatest values of histidine, isoleucine, leucine, lysine, methionine, tryptophan, valine, total essential amino acid and chemical score ratio to protein score of (4.04, 5.13, 8.86, 5.85, 2.65, 5.63, 7.82, 54.8 g/16 Ng and 3128%). Toasted Canavalia meal had the highest phenylalanine value of 9.34 g/16 Ng. Toasted Detarium meal had the highest threonine value of 3.52 g/16 Ng. Toasted Glycine meal had the highest value of 46.03%. Raw Detarium meal had the highest total essential amino acid ratio to crude protein value of 257.6%. Conclusion: Based on the results from this study, any of the understudied plant proteins tend to supplement Glycine max in fish feed since they all have competitive nutrient values.
      PubDate: 21 April, 2022
  • Blends of Dehydrated Roselle Product with other Tropical Crops for Instant
           Sorrel Drink

    • Abstract: Background and Objective: Sorrel drink is a global commercial beverage that has gained overwhelming acceptance across various tribes, socioeconomic classes, educational backgrounds and geological locations. Sorrel has been proven to have medicinal values and is a good source of natural nutrients and vitamin C. It is, therefore, apparent to investigate dehydrated sorrel blended with tropical crops such as ginger, beetroot, clove and lemon in a proportion to improve quality and to enhance storability of the sorrel tea bag products. Materials and Methods: Proximate analysis, physiochemical analysis and sensory acceptability were carried out on the drinks while a storage stability test was carried out on the tea bag formulations for 3 months. Results: The results showed that samples were in the range of (95.43-95.85%) moisture content, (0.17-0.26%) crude fat, (1.91-2.17%) crude protein, (nil) crude fibre, (0.35-0.48%) ash, (1.59-1.81%) carbohydrate, (1.02-1.16) pH, (8.99-10.50%) TA and (19.16-24.97 mg/100 mL) vitamin C. Storability test showed that microbial count was in the range of 1.27×105-7.00×105 CFU g–1 which satisfies commercial guidelines for ready-to-drink soft drink for the aerobic count. At a 5% level of significance, there was no significant difference in all the sensory attributes of most samples. Conclusion: Inclusion of tropical crops improve proximate and physiochemical composition while the tea bag can be kept for a regular sorrel drink.
      PubDate: 18 January, 2022
  • Traditional Processing and Quality Assessment of a Fermented Date-Based
           Beverage Made from Northern Chad

    • Abstract: Background and Objective: In the northern part of Chad, dried dates are used in the production of a traditional drink highly cherished by the population. Despite the importance of this beverage, the processing, microbiological and physicochemical qualities remain unknown. To fill these gaps, this study aimed to describe the main stages of the manufacturing process of this beverage and elucidate some of its physicochemical and microbiological properties. Materials and Methods: To elucidate the traditional processing of the date beverage, ethnographic techniques were involved. Physicochemical, phytochemical, antioxidant and microbiological parameters were evaluated in ready-to-serve fermented drink samples according to referenced methods. Results: It emerged from the field surveys that the production is still rudimentary with an alcoholic fermentation stage using the exogenous starter. Physicochemical revealed that an average pH (3.60±0.01), alcohol (8.7±0.01 g L–1), soluble solids (2.1±0.01°Brix), total sugar (0.007±0.01 g L–1), conductivity (2207±6.4 μS cm–1) and proteins (0.094±0 g L–1) were registered. Microbiology analysis indicated a very good hygienic quality of this beverage with undetectable microbial counts. Moreover, total polyphenols, flavonoids and tannins contents of 3.24±0.15 gGAE L–1, 0.07±0 gQE L–1 and 0.08±0 gCE L–1 were recorded, respectively. Likewise, both scavenging activity and reducing ferric power of 0.08±0 g Trolox eq L–1 and 0.31±0.03 g Trolox eq L–1 were registered, respectively. Conclusion: These results suggested this fermented date beverage could be a good nutrient source and health benefit for consumers.
      PubDate: 02 April, 2022
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