Authors:
USG
Abstract: Fatima Zahra El Arnabi, Souad El Hajjaji, Fatima Gaboun, Hamza Iaaich, El Haj El Maadoudi, Aouatif Benali and Khadija Bakhy This research aims the assessment of nutritional and functional potential of wild endemic Moroccan caper specie Capparis atlantica Inocencio. Proteins, total sugars, lipids, fiber, ash, mineral content, and antioxidant compounds were determined for capers collected from 8 locations in two Moroccan regions (Fes-Meknes (F-M) and Safi (SA))...The post Bioactive Compounds and Nutritional Quality of Wild Endemic Moroccan Capparis Flower Buds: Capparis atlantica Inocencio appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Fri, 15 Sep 2023 14:20:49 +000
Authors:
USG
Abstract: Abdelhakim Boudboud, Mohamed Ben Aziz, Hasna Nait M’barek, Hassan Hajjaj, Lhoussain Hajji, Bruno De Meulenaer and Hamid Mazouz Apricot preservation poses a challenge for farmers due to the fruit’s short shelf life and susceptibility to spoilage and disease. Drying is a commonly used technique in the agri-food industry, but insufficient control in the drying process can result in changes to the fruit’s appearance due to physiological damage during processing...The post Effect of Pretreatment and Process Parameters on the Chemical and Biochemical Properties of Moroccan Apricots (Prunus armeniaca L. Var. Canino) appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Tue, 05 Sep 2023 10:44:40 +000
Authors:
USG
Abstract: Mohammadreza Pourghayoumi, Kamal Gholamipour Fard, Sara Farokhzadeh and Rahman Yousefi Date fruit is renowned for its rich mineral composition and is considered as an important component of the diet in many countries. Therefore, the current study aimed to explore the mineral composition and moisture contents (MC%) of 12 Iranian native cultivars and three imported cultivars, using univariate and multivariate methods. The results showed that the K content in date fruits was higher than other elements, followed by Ca and Na.The post Evaluation of the Mineral Composition of Fruit of 15 Date Cultivars (Phoenix dactylifera L.) Using Univariate and Multivariate Analyses appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Wed, 16 Aug 2023 10:02:57 +000
Authors:
USG
Abstract: Manana Tkeshelashvili and Galina Bobozhonova The modern consumer is making efforts to adhere to health-conscious eating trends. This shift in consumer behavior compels manufacturers to innovate, altering production methods and ingredient compositions of familiar products. Investigating the potential of chocolate as a vehicle for beneficial, functional ingredients, this study pursued the development of a novel chocolate mass production technology...The post Development of a Technology for Chocolate Mass with a Complex of Functional Ingredients appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Mon, 14 Aug 2023 10:19:24 +000
Authors:
USG
Abstract: John Kimagut Mining, Makwena Justice Moloto, Wesley Nyaigoti Omwoyo, Dominic Menge and Winny Kgabo Maboya Abstract Moulds are filamentous fungus that may grow on a wide range of surfaces, including built surfaces, food, decaying...The post Anti-moulding Activity of Oleylamine-capped Silver Nanoparticles appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Wed, 26 Jul 2023 08:14:03 +000
Authors:
USG
Abstract: Ekpeno Sunday Ukpong, Emeka Felix Okpalanma, Roseline Nwabugo Attaugwu, Babatunde Stephen Oladeji and Uzoma Charles Onyeukwu Effects of milling, germination temperature and time on nutrients, bioactive compounds and pasting properties of FARO 44 brown rice (UBR) were evaluated. Germinated brown rice (GBR) samples were obtained by germinating UBR at 30 and 40 °C for 12 and 36 h. Nutrients, bioactive compounds and pasting properties of the GBR were analyzed and compared to the controls which comprised its counterparts from UBR and non-germinated parboiled milled rice (UMR).The post Effects of Milling, Germination Temperature and Time on Nutrients, Bioactive Compounds and Pasting Properties of FARO 44 Brown Rice appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Sun, 23 Jul 2023 07:15:48 +000
Authors:
USG
Abstract: Rahul Das and Kamlesh Prasad Abstract Bell pepper (BP) (Capsicum annuum L.) is popularly used as a seasoning ingredient in most breakfasts, supper, snacks, and fritter foods. Three common BP’s (green-G, yellow-Y, and red-R)...The post Finite Element Modeling of Bell Pepper Slice Dehydration and Product Characterization on Opto-Physico-Chemical, Nutritional, and Functional Properties appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Fri, 02 Jun 2023 10:17:26 +000
Authors:
USG
Abstract: Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola and Endale Amare Abstract Traditional processing methods, such as toasting and natural fermentation, are widely used in Ethiopia to improve the flavor, texture, and palatability...The post Effects of Natural Fermentation and Toasting on Nutritional Composition and Antinutrient Contents of Ethiopian Oat Grains appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Fri, 26 May 2023 09:58:38 +000
Authors:
USG
Abstract: Rajkumar Roy, Fahomida Hassan, Sahid Ahmad Santo, Md Sohel, Mahmuda Ferdous, et al. People in rural areas are using several traditional medicinal plants to make a inntial treatment against numerous diseases. Antibacterial activity of methanolic Alpinia conchigera Griff rhizomes extracts' was determined in vitro...The post Preliminary Phytochemical Screening and Determination of Anxiolytic, Analgesic, and Antibacterial Potentials of a Medicinal Plant – Alpinia conchigera Griff appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Tue, 23 May 2023 09:57:56 +000
Authors:
USG
Abstract: Chakravarthi PSS, Shyamala P and Ramana GV In this study, the antimicrobial activities of Aurintricarboxylic acid (ATA) and copper-aurintricarboxilylic acid complex (Cu-ATA) were evaluated against four bacterial species, both Gram-positive and negative; Enterobacter....The post The Effect of Aurintricarboxylic Acid (ATA) and Copper-aurintricarboxylic Acid Complex (Cu-ATA) for Selective Inhibition on the Growth of Gram-positive and Gram-negative Bacteria appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Mon, 22 May 2023 09:47:00 +000
Open Access journal
[3 journals]
