Top Research Papers on Food Science and Technology

Article history: Received 09.11.2018 Received in revised form 23.11.2018 Accepted 10.12.2018 Corresponding author: O. Kochubei-Lytvynenko E-mail: okolit@email.ua ABSTRACT__________________________________________ For formation of appropriate structure of buttery pastes, which are characterized by high moisture content and pro­ vision of their stability during storage, search for effective natural functional and technological components is relevant. Proteins are among them, they would not only perform tech­ nological functions, but also serve as additional enriching component. Pea protein isola...

An Industry 4.0 approach and in situ measurement techniques are used to overcome hurdles in fluid handling and complex rheological characterisation in formulated products.

Code Title Credits Required Core CFS 210 Introduction to Food Science and Technology 2 CFS 370 Food Processing I 3 CFS 464 Food Analysis 3 CFS 470 Food Processing II 3 CFS 471 Food Processing Laboratory 1 SAFE 452 Food Laws and Regulations 3 Elective Courses: Select 3 credits from the following: 3 ANSC 340 Principles of Meat Science ANSC 344 Fundamentals of Meat Processing CFS 450 Cereal Technology CFS 460 Food Chemistry CFS 461 Food Chemistry Laboratory CFS 474 Sensory Science of Foods CFS 480 Food Product Development MICR 453 Food Microbiology PLSC 210 Horticulture Science PLSC 415 Vegetable...

Code Title Credits Required Core CFS 210 Introduction to Food Science and Technology 2 CFS 370 Food Processing I 3 CFS 464 Food Analysis 3 CFS 470 Food Processing II 3 CFS 471 Food Processing Laboratory 1 SAFE 452 Food Laws and Regulations 3 Elective Courses: Select 3 credits from the following: 3 ANSC 340 Principles of Meat Science ANSC 344 Fundamentals of Meat Processing CFS 450 Cereal Technology CFS 460 Food Chemistry CFS 461 Food Chemistry Laboratory CFS 474 Sensory Science of Foods CFS 480 Food Product Development MICR 453 Food Microbiology PLSC 210 Horticulture Science PLSC 415 Vegetable...

This book is divided into six main parts, namely: Food Components and Their Function, Properties of Foods, Food Safety and Quality Assurance, Food Processing and Its Effect On Food, Handling and Storage of Food, and Post Processing Operations. It is hoped that the book will meet a long felt need of teachers and students of the subject. Finally, I invite comments from users of this book about its content and use of various chapters in their investigations. If these are discovered, I would very much appreciate hearing from you so that corrections can be effected promptly on other edition. I beli...

This book discusses food science and technology course elements, which include traditional and novel methods of microbial detection, and its applications in the food processing and packaging industry.

Designed to supplement GCSE courses in Home Economics, this textbook examines aspects of food production, processing and packaging and takes a scientific look at the preparation and cooking of food and the relationship between food and health, illustrated with many food surveys.

The present study investigated the concentrations of Cu, Fe, Ni, Pb and Zn in fruit okra (Abelmochus esculentus) and leafy lettuce (Lactuta sativa) collected from selected farms in Peninsular Malaysia, based on cited and unpublished data. For the leafy lettuce, the metal concentrations (mg/kg dry weight) were 1.18-13.9 for Ni, 1.67-24.7 for Cu, 19.0-120 for Zn, 0.20-2.12 for Pb and 71.5-306 for Fe. For the fruit okra, the metal concentrations (mg/kg dry weight) were 1.19-14.4 for Ni, 5.93-20.2 for Cu, 23.7-123 for Zn, 0.01-2.21 for Pb and 43.9-172 for Fe. To estimate the human health risk asse...

A total of four bacteria isolated from commercial food products viz., Amul Probiotic Ice-cream, Nestle Baby & Me and Yakult were compared against two potential indigenous probiotic isolates from traditional fermented foods of NorthWestern Himalayas along with reference strain Lactobacillus rhamnosus GG-ATCC 53103 for antigenotoxic potential. Indigenous isolate ADF10, Lactobacillus plantarum showed highest antigenotoxicity (>90% against 4-NQO and furazolidone) among all the isolates used in this study followed by commercial isolate L4, Bifidobacterium lactis from Nestle Baby & Me. This study sh...

Lotus seeds are medicinally versatile and can be used as a nutraceutical for delivering bio active substances by in vitro method and hepatoprotective activity was tested in methanolic extract.

The study was conducted to investigate the effect of boiling, pressure cooking and germination on the proximate, nutrients, amino acids and anti-nutrients content of cowpea (Vignaunguiculata). The results showed that the germinated cowpeas (GMC) had the highest value of crude protein (22.89%), crude fat (3.81%) and crude fiber (2.10%) followed by raw cowpeas (RWC) and pressure cooked cowpeas (PCC) while boiled cowpeas (BDC) had the least. There was comparable value of ash content in all the samples except for BDC with the least. Boiling had significantly higher moisture content than others. Th...

Probiotic bacteria may advance endogenous barrier systems in patients with food allergy, and by relieving intestinal inflammation, may perform as a useful tool in the prevention and management of food allergy.

Preparation and sale of street food is a sociocultural fact in Chad. Since one decade, this activity has a remarkable growth due to galloping urbanization of our cities and especially to N’Djamena city, capital of Chad. However, the organization of this activity causes great hygienic risks for these foods thus impeding their great nutritional and socioeconomic importance. The objective of this study is to examine the socio-demographic, economic and organizational characteristics of street food sector. From December 2013 to April 2014, 809 sellers and 455 consumers were surveyed by the quantita...

Evidence of the influence of menu labelling on calorie intake is mixed and future research should focus on the behaviour of the restaurant industry, on testing various label formats for different populations and on the labelling of particular health-related components.

Fruits are a gift of nature. Each fruit contains its own benefits. Fruits come in different forms and different varieties and each fruit contain unique health benefits for human. There are different types of fruits according to their development. Different Types of fruits are simple fruit, aggregate fruit, multiple fruit, berries, accessory fruit, and seedless fruit. Fruits are rich in dietary fibers, antioxidants, vitamins, minerals, folic acid, pectin, iron, calcium, flavonoids, lycopene, thiamin, magnesium, etc. These elements are important for the proper functioning of the body and play an...

Meat spoilage and detection is very important for meat technologists, quality control agencies, and the meat industry. Thus the microbial spoilage of meat and detection methods is widely studied. For decades microbial metabolites have been used as indicators of organoleptic spoilage of meat. Detection of spoilage by screening for microbial metabolites without identifying specific bacteria is the common approach. The ability to correlate biochemical change with microbial biomass is a complex problem. Current methods for the detection of spoilage in meats are inadequate, time consuming and labou...

Schroeder M1,2, Lares M3,4, Perez E5*, Brito S3, Flores MA6, Chacon R4, Colina F4, Cira L7 and Ramirez M8 1Human Service and Social Science Department, University of Phoenix, USA 2Mountain Health and Wellness (MHW), USA 3Department of Endocrinology and Metabolic Diseases of the Military Hospital 4Escuela of Nutrition and Dietetics, Faculty of Medicine, Central University of Venezuela 5Institute Science and Food Technology, Faculty of Sciences, Central University of Venezuela 6International Graduate 6Woods, Latin University of Costa Rica 7Orthopedic Hospital, childhood 8Unit lipids and cardiova...

In Brazil, due to economic and social factors, public policies are needed to grant access to quality nutrition in school. This provision should respect the local food culture; however, in the North, the region with the highest production of inland fisheries, fish consumption among students is still very low. The aim of the present study is to characterize Tambaqui (Colossoma macropomum) MSM, suggest planned school dishes based on this MSM and assesses their acceptability among students at the elementary and high school levels in northern Brazil. The study was carried out over one month and was...

Probiotic bacteria may advance endogenous barrier systems in patients with food allergy, and by relieving intestinal inflammation, may perform as a useful tool in the prevention and management of food allergy.

The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with four replications at six different locations in Ethiopia during 2017/18 cropping season. Combine Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and GEI for investigated quality traits except GEI shows non-significant difference in dry gluten and gluten index. The environment contributed more than 50% only in PC (83.6%) and HLW (56.1%). The three components, G, ...