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By placing the research community at the heart of everything we do, Hinddawi strives for a future where researchers are motivated to work together, empowered with the tools and services they need to do so, and freed from any barriers that stand in their way.

Journal Article

Journal article

From:
Hindawi

Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured ove ...

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POSTED TO: International Journal of Food Science [2356-7015]

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Journal Article

Journal article

From:
Hindawi

The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated ...

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POSTED TO: International Journal of Food Science [2356-7015]

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Journal Article

Journal article

From:
Hindawi

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determinatio ...

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POSTED TO: International Journal of Food Science [2356-7015]

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Journal Article

Journal article

From:
Hindawi

Trace metals concentration and proximate composition of raw and boiled silver pomfret (Pampus argenteus) from coastal area and retail market were determined to gain the knowledge of the risk and benefits associated with indiscriminate consumption of marine fishes. The effects of cooking (boiling) on trace metal and proximate composition of silver pomfret fish were also investigated. Trace elem ...

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POSTED TO: International Journal of Food Science [2356-7015]

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Journal Article

Journal article

From:
Hindawi

Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potat ...

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POSTED TO: International Journal of Food Science

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Journal Article

Journal article

From:
Hindawi

Various concentrations (0%, 0.5%, 1% and 1.5%) of β-CD were mixed with different fat contents (1%, 2.5% and 3%) of raw (unhomogenized) and homogenized milk at two mixing temperatures of 8 and 20°C. The cholesterol residue, fat, protein, lactose, solid nonfat (SNF), density, and ash content of milk were measured for each treatment. The results statistically analysed and showed that the choleste ...

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POSTED TO: International Journal of Food Science

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Journal Article

Journal article

From:
Hindawi

The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escherichia coli in all samples. Coliforms were observed to be present in all of the processing water. I ...

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POSTED TO: International Journal of Food Science

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Journal Article

Journal article

From:
Hindawi

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibul ...

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POSTED TO: International Journal of Food Science

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Journal Article

Journal article

From:
Hindawi

Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepare ...

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POSTED TO: International Journal of Food Science [2356-7015]

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Journal Article

Journal article

From:
Hindawi

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g ...

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POSTED TO: International Journal of Food Science [2356-7015]

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