Journal of Food Science and Engineering
Journal of Food Science and Engineering is published monthly in hard copy (ISSN 2159-5828) and online (ISSN 2164-5795) by David Publishing Company located at 9460 Telstar Ave Suite 5, EL Monte, CA 91731, USA.
Tuğba İnanç and Medeni Maskan
Abstract: The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks (toxic and carcinogenic effects) associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are believed to be safer and may provide with additional health benefits and more effective compared to synthetic antioxidants. Due to the fact that natural antioxidants are additives that people mixed with food and consumed for centuries, they are known to be safe by the consumer. Therefore, it is an area worth to investigate due to consumer concerns about health. In the literature, there are many studies showing that the natural antioxidants have important antioxidant effect. Plants (oil seeds, cereals, vegetables, fruits, herb and spices), compounds from animal source (peptides and amino acids), enzymes and some microorganisms are important natural antioxidants. Plant extracts have been widely used to retard lipid oxidation in foods during frying and accelerated storage processes. They were found as strong antioxidant sources due to their high contents of phenolic compounds. There are countless studies about natural antioxidants. However, they have not been investigated completely by means of toxicology.
Key words: Frying, oil, storage, stability, natural antioxidants, synthetic antioxidants.
Mustafa Mortas and Fehmi Yazıcı
Abstract: Human has different stages in their life as from babyhood to adult. The healthy and balanced diet preferences of people play an important role in each human life parts. Especially milk and dairy products are necessary for human health because of their nutrition value and body functions. One of the parts of people life is university life. Starting university is a turning point in terms of eating habits, since food choices responsibility of university students increases in this period. According to the researches, increasing availability of fast foods, changes in living arrangements, life experiences, expectations, preferences and beliefs related with food selections are most common reasons regarding dietary choices in this young adults group. University students had drinking milk habits in primary school but most of them lose their habits during university life. The students’ first preferences were cheese and then yogurt and finally milk. A very little part of university students consume milk and dairy products regularly. The consumption habits and milk and dairy product catering of university students were examined. The consumption preferences of milk and dairy products of the students in different Universities are reviewed in this review.
Key words: Milk, dairy products, consumption preferences, undergraduate students.
Ömer Faruk Gamlı and Ibrahim Hayoglu
Abstract: Pistachio nut cream is a new product that was produced by mixing powdered sugar, roasted pistachio nut, defatted powdered milk, lecithin, vanilla and margarine. Pistachio nut cream was stored at 4 and 20 °C in sealed jars. Nut creams were analyzed by chemical analysis such as peroxide values (meq kg-1), total and free fatty acidity (%), moisture content (%), pH, 2-tiobarbutric acid and browning indices. Sensory evaluations of the cream were examined according to the color, odour, texture, taste, aroma and feelings by the panelists. Samples containing 10% and 15% pistachio nut that were stored at 4 °C were better and more acceptable with respect to the chemical properties of pistachio nut cream compared to the nut cream samples that were stored at 20 °C.
Key words: Cream production, pistachio nut, nut proportion, quality.
César Augustus Winck, Miguelangelo Gianezini, Clandio Favarini Ruviaro, João Armando Dessimon Machado and Homero Dewes
Abstract: The objective of this article was to analyze the poultry and derivatives commerce between Brazil and China, taking into account the current market and the perspectives for the next years. The method used was the bibliographic review and analysis of secondary data from different sources, associated with the Market Orientation Theory and the Value Chain Theory. Nowadays, China is Brazil’s main commercial partner in the international market, but taking into account the chicken meat and its derivatives, having Brazil as the first worldwide exporter and China, the second largest consumer, an effective commercial relationship has not been established yet. To understand the poultry market exchanges between Brazil and China, a framework was built to demonstrate the characteristics and factors found to influence country negotiations, considering current reality and future perspectives. Considering the Theory of Market Orientation, it is concluded that Brazil has effective conditions to consolidate itself as a major supplier of chicken meat and derivatives to China, because it shows determinant characteristics and market factors that allows the association of the national poultry value chain to the demands of the Chinese consumers, but some adjustments are needed in the sphere of international politics.
Key words: Chicken meat, market orientation, Brazil, China, agribusiness.
Elisa Julianti, Ridwansyah and Era Yusraini
Abstract: An experiment retail film packaging system was used to compare the atmospheric composition within sealed packs containing barangan banana fruits. This research was done in order to study the effect of packaging films with different permeability properties on the physicochemicalproperties of barangan banana during storage at room temperature (28 ± 2 °C) and at 15 °C. The films used were 0.09 mm low density polyethylene (LDPE), 0.04 mm polypropylene and 0.057 mm LDPE compared with unwrapped fruits as control. Barangan bananas were evaluated each 5 days intervals for changes in moisture content, total sugars, vitamin C, hardness and color. Unwrapped barangan bananas were overripe and soft after 15 days at both temperature conditions. Sealed packages especially using LDPE at 15 °C delayed the development of the yellow color of banana until 20 days of storage and had the lowest weight loss.
Key words: Modified atmosphere packaging, barangan banana, film plastic, postharvest.
Neela Satheesh and N. B. L. Prasad
Abstract: Commercially, many methods are adopted for the production of the Virgin Coconut Oil (VCO). Nowadays, natural fermentation is widely employed to produce VCO in wet processing. But the problem in natural fermentation process has much contamination, due to surplus micro organisms present in natural environment, which leads to the poor quality of VCO. To overcome this, usage of probiotic organism like Lactobacillus fermentum is more beneficial for the fermentative production of VCO. Fermentation studies were conducted scientifically in computer controlled bioreactor to determine the effect of pH, temperature, inoculum concentration, oxygen requirement and incubation time on the yield of VCO. Yield efficiency of VCO in each parameter was determined. The pH of 5 ± 0.1, temperature at 45 ± 0.1 °C, inoculum concentration of 2%, fermentation end time of 48 hrs and microaerophilic conditions are the most suitable parameters for the superior production of VCO.
Key words: Virgin coconut oil (VCO), coconut milk, Lactobacillus fermentum.
Sule Azak and Y. Tevfik Tuzun
Abstract: Today the olive oil production has an important role in many countries and Turkey remains in fifth place, with an average of about 150 thousand tons of olive oil in the world production. More than 50% of the total production of Turkey’s olive oil is supplied in Agean region. Approximately thirty-five percent of the total exportation of Turkey’s olive oil forms extra virgin olive oil (EVOO), which contains a maximum of 0.8% acidity. Because of its low acid content, aroma and color, EVOO is much more valuable than the other types of olive oils. Extra virgin olive oil value chain from farmers to consumers includes the cost and selling price for every linkage of this chain. The result of this analysis shows us which one of linkage is more valuable than others or which one is in need of support. The bottler companies, larger industrial producers and some retailer shops in urban areas may have value added.
Key words: Value chain, extra virgin olive oil.
Mikel García-Íñiguez de Ciriano, Eduardo Larequi, Izaskun Berasategi, María Isabel Calvo, Rita Yolanda Cavero, Íñigo Navarro-Blasco, Iciar Astiasarán and Diana Ansorena
Abstract: A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 PUFA content. The objective of this work was to evaluate the stability of this modified formulation during the storage and to compare it to that of a traditional formulation. Traditional and modified products were stored during 90 days at
Key words: Natural antioxidants, oxidation, sausages, omega-3, linseed oil, algae oil.
All manuscripts submitted to Journal of Food Science and Engineering are usually reviewed by at least one member of the editorial board members. This commits them to up to 12 assessments each year and the Editors thank them for so generously giving their time and advice. The Editors are also grateful to many other assessors who have helped in 2011.
At the same time, every manuscript submitted to Journal of Food Science and Engineering is refereed by at least 2 outside experts in the field. The Editors and the Editorial Executive Committee gratefully acknowledge the considerable time and help the reviewers who gave during 2011. The Editors thank very much for their advice and for their promptness in dealing with the manuscripts.
The Editors also thank for the understanding, support and help from our authors, readers and other people and agencies.
Journal of Food Science and Engineering, a monthly professional academic journal, particularly emphasizes new research results in realm of food chemistry, sensory, food quality, food microbiology and safety, food engineering and physical propertie, processing, measurement, control, packaging, storage and distribution, design and operation of food processes, plant and equipment, nutrition and food, toxicology and chemical food safety and so on. Articles interpreting practical application of up-to-date technology are also welcome.391
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