Abstract: Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated.Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.orgReviewers for Volume 13, Number 2Diego A. Moreno-Fernández, CEBAS-CSIC, SpainElke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, AustriaLenka Kourimska, Czech University of Life Sciences Prague, Czech RepublicLiana Claudia Salanta, University of Agricultural Sciences and Veterinary Medicine, RomaniaMehana E. E. Hamouda, Alexandria university, EgyptRania I.M. Almoselhy, Agricultural Research Center, EgyptRozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil PubDate: Wed, 31 Jul 2024 02:40:53 +000
Abstract: African nations are not self-sufficient in milk and related solutions. So, some fruit, which get nutritious and nutritional value, can be valorized.The aim of this work was to evaluate the effect of Blighia sapida arils "milk" consumption on growth of rats and on the induction of diarrheoa compared to that of soya been "milk".For that, arils "milk" were produced using 0.5 kilogram of arils/ liter of distilled water and soya bean "milk" was brought. The two "milks" were freeze-dried and the powders were used to prepare concentrations (0, 200, 400 and 800 mg / kg of body weight) to be administered every three days to seven groups of rats during 15 days. Every three days, body weight was taken, faeces were collected and their moisture content was determined. Analysis showed that both powders are nutritiously rich. Soya bean "milk" powder protein and lipids content are higher than that of arils "milk" powder but it carbohydrates, calcium and phosphorus content are lower. Both "milks" are in favor of gain weight and they do not induce diarrhoea. So, we can envisage much production of it for human consumption. PubDate: Wed, 31 Jul 2024 02:20:18 +000
Abstract: Children's foods have diversified both in terms of flavor options and practicality to attract consumers. However, sanitary aspects involving the presence of toxic agents such as mycotoxins, substances with carcinogenic effects, must be considered. As the child consumer is still in body formation and whose exposure limit to contaminants needs to be assessed, the objective of the work was to monitor the occurrence of contamination by ochratoxin A in children's foods produced in the Amazon region - Brazil. The samples were analyzed by liquid chromatography and the results showed that 16.7% of the samples were contaminated. As this was pioneering work, we suggest that monitoring be a routine adopted by government agencies and that producing companies seek to qualify their suppliers and processes to guarantee safe food for children. PubDate: Tue, 09 Jul 2024 15:22:33 +000
Abstract: This study delved into the impact of hulling and two types of heat treatment on the physicochemical, bioactive properties and bioavailability of the G196 soybean produced in Burkina, in order to not only find the optimal conditions for pre-treatment of seed, but also to guide their use in food formulations. Standard analytical methods were used for physicochemical and biochemical analyses. The results showed an increase in ash content by 0.04% as a result of seed shelling, while steaming led to a significant decrease in ash with a reduction rate by 0.06%; 0.08%; 0.25% after 20min, 40min and one hour, respectively. An average increase in total dry materials by 0.03% and reduction in moisture by 6.33% were observed after one hour of roasting. Additionally, shelling and steaming increased total carbohydrate contents. Roasting and steaming caused a significant reduction in protein, but an increase was observed after hulling. Carbohydrate levels decreased over the course of three roasting times. Regarding bioavailability, the zinc content improved after 40 minutes of roasting. Shelling also reduced the phytate content by 11.89%, while steaming significantly reduced the phytate, resulting in a drop in the phytate content by 17.18%; 18.02% and 19.71% after twenty, forty minutes and one hour, respectively. A significant reduction in phytate content by 26.64% after 40 minutes, and 46.46% after one hour was observed during heat treatment by roasting. PubDate: Fri, 05 Jul 2024 00:32:52 +000
Abstract: Introduction: Microbial contamination in living quarters is important for public health and contamination of different locations within the home is of general interest. Objective: The objective of this study was to determine the level of contamination at five different locations in university apartments. Method: Total aerobic microorganisms and yeast and mold populations were enumerated from kitchen sink drains, kitchen counters, refrigerator door handles, toilet seats, and kitchen sponges over a 6-week period. Results: Kitchen sponges were found to harbor the highest bacterial and yeast/mold populations among the five locations sampled. Kitchen sink drains were the second most contaminated location with the kitchen counter, refrigerator door handle and toilet seat containing the fewest number of microorganisms from among the locations tested. Conclusions: This points to the importance of finding an alternative method of cleaning or changing sponges frequently. PubDate: Thu, 13 Jun 2024 01:09:15 +000
Abstract: Introduction: Among the culturally consumed foods in the North and Northeast of Brazil, tapioca gum, derived from cassava, has good popular acceptance, and is used in different culinary preparations. Objective: To assess the presence of aflatoxins in samples of tapioca gum from Manaus. Method: 24 samples of tapioca gum (n=24) were collected from retailers and fairs in the city of Manaus, for the quantification of AFL by means of high-performance liquid chromatography (HPLC), water activity (Aw) and moisture content (mc%). Results: in seven samples, aflatoxin G1 (AFLG1) was detected, representing 29.17% of contamination. The average of Aw was equal to 0.9952 and the mc% was 41.615%. Conclusion: this work presents, in an unprecedented way, the presence of AFLG1 in tapioca gum. The mc% correlated with the presence of AFLG1, while Aw had no effect on AFL. It is not possible to determine the risk of the presence of AFLG1 for human consumption due to the lack of legislation for the product, but the results reflect the manufacturing, storage, and transport practices of local businesses, demonstrating the need for intervention. PubDate: Mon, 18 Mar 2024 01:14:29 +000
Open Access journal
[43 journals]
