Authors:
USG
Abstract: Cristina Muñoz-Shugulí, Kerly Villegas and Cristian Patiño Vidal Beef is one of the main nutritional sources to people, and its consumption is highly dependent on its sensory characteristics. Changes to the textural and flavor properties of this food can affect the acceptability by consumers. The aim of this work was to develop a condiment containing ficin with the ability to improve the sensory characteristics of beef.The post Development of a Condiment Containing Ficin for the Tenderization of Beef appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Thu, 11 Jul 2024 13:34:18 +000
Authors:
USG
Abstract: Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Afsaneh Morshedi and Marcos Eduardo Valdes Today, the use of natural antioxidants is attracting the attention of consumers. Black plum peel is the waste of plum processing and is the source of antioxidants. In this research, the effect of black plum peel extract (BPPE) (0, 400, and 800 ppm) as a natural antioxidant and storage time (0, 8, and 16 days) on the oxidative stability parameters (peroxide value, free fatty acids, thiobarbituric acid, conjugated dienes, and carbonyl value) of sunflower oil with response surface methodology (RSM) method was studied.The post Effect of Optimizing the Black Plum Peel Extract as Natural Antioxidant and Storage Time on Oxidative Stability of Sunflower Oil appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Tue, 02 Jul 2024 11:55:57 +000
Authors:
USG
Abstract: Shahriar Islam, Md. Jubair Hassan, Md. Rashidur Rahman, Md. Abdullah Al Mamun, Tanjum Kabir Khuku, Md. Mamun Islam, Tasrin Nahar Khan, Tasnim Farzana, Nowshad Mahmud Choyon, Farjana Fardaus and Md. Omar Faruque In many low and middle-income countries, particularly in Africa and South Asia, calcium intake is still inadequate even below half of the requirements. Obesity and diabetes related complications and antioxidants deficiency are also increasing worldwide. The post Quality Evaluation of Antioxidants, and Calcium-rich Sucrose-free Biscuit Based on Spirulina and Unutilized Eggshell appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Mon, 01 Jul 2024 11:22:49 +000
Authors:
USG
Abstract: Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Ramina Moalemzadeh Ansari, Amir Golmohammadi, Afsaneh Morshedi and Mohaddeseh Kariminejad The global production volume of wheat production is almost 785 million metric tons during 2023. Bread is a staple food produced with flour, water, or milk, with or without yeast. It is an important part of people’s worldwide people diet and provides their daily energy. The post Bread Staling Measurement Techniques: A Review appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Fri, 31 May 2024 11:15:05 +000
Authors:
USG
Abstract: Hassen Mahamed Jerar, Saleha Abdusamed and Shamsedin Mahdi Hassan Background: Background: Child and maternal malnutrition persist as significant public health issues in pastoralist areas of Ethiopia. Objectives: This study aims to explore interventions for promoting nutrition resilience and identify facilitators and barriers among pastoralist and agro-pastoralist communities in the Somali region.The post Promoting Nutrition Resilience in Pastoral and Agro-pastoral areas through Nutrition-sensitive Interventions: Exploring Contextually Viable Approaches: The Case of the Somali Region, Ethiopia appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Fri, 31 May 2024 09:17:40 +000
Authors:
USG
Abstract: Suwimon Ariyaprakai Rambutan (Nephelium lappaceum) seed proteins (RSP) with/without high intensity ultrasonication modification were used as natural emulsifiers. Emulsions were prepared by using RSP powder of 1% (w/w) and corn oil of 5% (w/w). The post Comparative Study on Stability of Emulsion and Foam Stabilized by Rambutan Seed Protein, Rambutan Seed Protein with High Intensity Ultrasonication Modification, and Soy Protein appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Mon, 27 May 2024 10:50:49 +000
Authors:
USG
Abstract: Anthonia Ezidimma Uzoukwu, Michael Nwankwo Chukwu, Ijeoma Adanma Olawuni, Serah Ogechi Alagbaoso, Arinze Francis Ofoedum, Evelyn Juachi Anaeke, Tokunbo Alaba Odeyemi and Confidence Ogbuka The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately.The post Impacts of Palm Bunch Ash and Brine Solutions on the Nutritional and Anti-nutritional Compositions of “Ugba” (Pentaclethra macrophyll Benth) appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Mon, 08 Apr 2024 06:37:01 +000
Authors:
USG
Abstract: Anthonia Ezidimma Uzoukwu, Michael Nwankwo Chukwu, Linda Oluchi Akajiaku, Euphresia Nkiru Odimegwu, Chioma Nwaobiara Eluchie, Ijeoma Maureen Agunwah, Friday Pascal Okezie and Clara Njideka Uyanwa The impacts of palm bunch ash (PBA) and brine solutions on the microbial and organoleptic properties of ugba were determined. The solutions were prepared from 500 g of PBA and 50 g of NaCl which were dissolved in 1 L water separately. The post Impacts of Palm Bunch Ash and Brine Solutions on the Microbial and Organoleptic Properties of “Ugba” (Pentaclethra macrophyll Benth) appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Fri, 05 Apr 2024 06:06:11 +000
Authors:
USG
Abstract: Gulnur Admanova, Svetlana Semenikhina, Alma Utaubayeva, Aiman Nurgaliyeva, Bakshaguli Bakytzhankyzy, Anargul Berkaliyeva and Hansulu Kuspangalieva The interest in the study of lactic acid bacteria is due not only to the fact that they play a large and versatile role in human life. Researchers pay special attention to their biological properties, such as adhesiveness, antagonistic, immunoregulatory, antitumor, cytoprotective, and cholesterol-neutralizing activity, phage resistance, and bacteriocinogenity.The post Determination of Antagonistic Activity and Antibiotic Resistance of Bacteria and Yeast for Starter Cultures: An Experimental Study to Increase the Production of Fermented Milk Drinks in Kazakhstan appeared first on Journal of Food Chemistry & Nanotechnology. PubDate: Fri, 29 Mar 2024 07:33:11 +000
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