Both burrito and the flying gurnard are of high nutritional quality as they had a high protein content, good general amino acid profile and abundance of polyunsaturated fatty acids.

Consuming small-sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These are more affordable and could therefore meet the needs of poor, vulnerable groups.

High chlorogenic acid, neo-chlorogenic acid, crypto-chlorogenic acid, and caffeic acid variation among cultivars. Effect of agroclimatic conditions upon chlorogenic acid isomers and caffeic acid content.

Nonylphenol (NP) more easily migrated from polyvinyl chloride (PVC) stretch film into aqueous foods than diisononyl adipate (DINA) and di-n-alkyl adipate (DAA). The migration ratio of NP, DINA, and DAA into fatty foods, such as minced tuna and pork, came to 15%–37% of their contents in PVC films at 5°C for 24 hr. The estimated daily intakes of NP and DINA for Japanese individuals around the year 2000 were 35 and 1,050 µg, respectively, and should be no safety concern.

This study investigates the rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves at different rehydration temperatures. Information on rehydration ratios during the process is presented and the data modeled using Peleg's equation.

Indeed, many works have been accomplished on the stabilization of rice bran and the effect of extrusion on some functional properties of food has been studied, but there is still lack of knowledge concerning the evaluation of stabilized rice bran and surveying of its functional and nutritional properties. Therefore, the main aim of the current work is to compare the functional, nutritional and biophysical characteristics of rice bran before and after stabilization. Certainly, these evaluations can be vital to utilize rice bran as a food ingredient for the human diet. From a commercial perspective, when there is a growing market for rice bran with added value and more scientific information available about its benefits, industries are expected to show more interest in processing the product for human consumption besides its current use as animal feed.

Cassava based food produce in processing units in Burkina Faso according to localities.

A randomized, double-blind, repeated-measure, cross-over study in adult humans evaluated the change of carotenoid levels in the plasma fraction for 8 hr after oral doses of a sequentially spaced carotenoid mix, in comparison to a nearly identical mix without sequential spacing. The carotenoid change from baseline, measured as area under the curve, is increased following consumption of the sequentially spaced mix over the change from baseline when carotenoids are delivered concomitantly. Spearman's correlation analysis also demonstrates less interaction and regulation between the sequentially spaced carotenoids, suggesting improved bioavailability from a novel sequential release mixed carotenoid formulation.

The research was directed to achieve postharvest preservation of tomatoes, and enhanced consumer acceptability.

In this study, corn flour was replaced with soy flour at different levels 5%, 10% and 15% to producing a more nutritionally balanced GF bread.The results of evaluations showed that protein, fat, fiber, and ash contents of soy flour-supplemented GF bread increased with the incremental addition of soybean flour. The highest total score of sensory evaluation was for the bread sample containing 15% soybean flour. Adding higher levels of soybean flour into GF bread can improve bread quality, sensory characteristics and nutritional properties of bread.

The article describes the development of the “Let's Shop” questionnaire as an assessment tool for shopping habits and executive functions among people with a range of BMI, and report on the respective reliability and validity measures obtained, specifically, factor analysis. This brief questionnaire will enable rapid administration by researchers and practitioners and will determine a potential association between executive functions in the supermarket arena and weight status.

Both common and unexpected bacterial contaminants in frozen puff pastry were found. The potential antimicrobial agents were proposed as disinfectant solution to keep high quality of puff pastry production.

Drying of kiwi slices.

Application of artificial intelligent in food process.

Soluble and bound phenolic content and their antioxidant activities of three millet varieties grown at different locations in Sri Lanka were reported. Results showed that variety, as well as cultivar had an effect in addition to the location of grown for the antioxidant activities of millet phenolics.

Anoectochilus burmannicus aqueous extract (ABE) showed anti-inflammatory activity by decreasing the level of inflammatory molecules including nitric oxide (NO), inducible nitric oxide synthase (iNOS), interleukin 6 (IL-6), IL-1β, and cyclooxygenase 2 (COX-2) in the LPS-treated RAW 264.7. Moreover, ABE exerted anti-insulin resistance activity as it significantly improved the glucose uptake in tumor necrosis factor (TNF)-α-treated 3T3-L1 adipocytes. The results of our study suggested the potential use of A. burmannicus as anti-inflammatory, anti-insulin resistance agents, or food supplement for prevention of chronic diseases.

The purpose of this study was to identify which solvent is most successful at extracting compounds from jalapeño peppers that possess antibacterial activity against food-borne pathogens. There was greater bacterial inhibition from extracts created with methanol and ethanol than hot water. Listeria monocytogenes was significantly more susceptible to the extracts than E. coli or Salmonella isolates.

Sticking of waffles can cause significant product loss and increased costs due to interruption of the baking process. Sticking of waffles is greatly influenced by batter ingredients. Potato starch and glycerine decrease sticking tendency compared to wheat, lupine or rice flour, and sorbitol.

The results of this study have shown that the sticking behavior of waffles was significantly dependent on the recipe ingredients. They influenced waffle stability and subsequently the number of sticking waffles.

The difference in the heating penetration characteristics of product processed in retort by steam–air application and water immersion was studied. Fresh milkfish packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F₀ value of 7.77 at 121.1°C. Heat penetration data were recorded for every minute of processing using Ellab (TM 9608, Denmark) temperature recorder. Retort come up time to achieve 121.1°C was less in steam–air which led to a lower Ball's process time (B) and the total process time (T) observed in steam–air as compared to water immersion.

In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Results showed strains with high proteolytic activity had lower acidifying activity during fermentation and storage. Counts of starter cultures in samples produced using strains with high proteolytic activity were higher than other samples.

The article gives a summary on the impact that cooking and preservation has on the nutrient and phytochemical composition of the local mushroom Amanita zambiana. The findings highlight the fact that the choice of methods of cooking and preserving edible mushrooms play a significant role in the human diet. The data shown in this study provide information on the best cooking and preservation methods that retain most of the nutrients and phytochemicals in Amanita zambiana.

Rio Red grapefruits stored for 12 weeks at 11°C or 5°C and conditioned (CD) and levels of phytochemicals analyzed. Conditioning reduced chilling injury by 4.5- and 2.5-fold at 9 and 12 weeks. No effect of treatments seen on lycopene, narirutin, poncirin, and furocoumarin levels. CD fruits had similar or higher levels of most of the phytochemicals at 12 weeks.

Herbal biopolymers, own prebiotic effects, can encapsulate Enterococcus durans cells. A hypothesis for bacteria protection by herbal biopolymers is proposed. Encapsulation of E. durans by the microbeads occurred by a partitioning process. Biopolymer-based encapsulation allows the oral administration of sensitive probiotics. Herbal biopolymers can protect bacteria in yogurt and release them in simulated intestine fluid.

The suitability of high-quality cassava flour (HQCF) for processing value added snacks is demonstrated in this study. The crackers are developed and optimized using mixture design experiments. Preference test and consumer acceptability studies showed that the snack is highly acceptable to consumers.

Pleurotus ostreatus showed appreciable levels of mineral elemental composition, essential vitamins A, C, and D, and can be endorsed as a natural medicinal food product in the food and pharmaceutical industries. The heavy metals detected were with also below the upper limits permissible by the WHO standards and is thus safe for human consumption.

Short-chain ceramides are able to form molecular gels in vegetable oils and have numerous desirable physiological benefits pertaining to inducing apoptosis in specific cancer cell lines.

Changes in essential oils (EOs) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6, and 8 months) were determined. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8-cineole.

This research provides practical results about the effects of various drying conditions in terms of infrared radiation power (200–300 W) and system pressure (5–15 kPa) on drying characteristics of kiwifruits that can be used in industrial combined infrared-vacuum drying of kiwifruits.

Fermented quinoa can be used to create nutritious food products.

Quinoa varieties showed significant nutritional and technological differences.

Enturire is a fermented sorghum-honey-based beverage that traditionally relies on spontaneous fermentation. Addition of honey pre rather than midfermentation coupled with use of pure starter cultures produces safe and acceptable Enturire in a short time.

The consumer perceptions and preferences that could influence the solar-dried tomatoes were assessed in Ghana. Within the surveyed population, most preferred to have the product in a convenient package rather than the quality attributes.

Our objective was to conduct a relative validation study comparing a short diet screening instrument to repeated 24-hour recalls data collected among pregnant American Indian women. Accurate dietary data collection instruments that are acceptable to respondents which can be administered fairly quickly in a public health setting will facilitate nutritional assessment in this population.

High solid submerged fermentation of sweet potato with Saccharomyces boulardii was successfully carried out with an end of fermentation viable live spore count of 8.0 × 1010 CFU/g. The freeze dried fermented product showed good stability with respect to CFU at 4°C for 12 months. The overall nutritional profile of the fermented product was positively changed with increased total protein, total amino acid, and neutral detergent fiber. The S. boulardii value-added sweet potato open up new opportunities for value-added probiotics for animal feed and human nutrition.

Manufacturing processes of fermented tea.

The leaves and stems had high flavonoids and benzoic acid derivatives content, and moderate levels of lignans and hydroxycinnamates. The components were kaempferol and chlorogenic acid.

The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of taro–wheat bread. The study revealed that there is possibility of incorporating wheat flour up to 15 g per 100 g of wheat flour with acceptable sensory attributes of the composite bread.

This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids.

Awareness of the relationship between diet and health has stimulated interest in foods with less fat. However, low-fat foods including low-fat cheeses do not enjoy wide popularity mainly because of poor textural properties. The results of this study revealed that incorporating the optimum levels of Persian and almond gums into the formulation of low-fat Iranian white cheese makes it possible to develop a low-fat food with acceptable textural properties.

Cucurbitaceae seeds cakes (Nnam gon) were produced from four formulations including control formulation and three spicy formulations and their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis) were evaluated. The results revealed that proteins, total sugar, lipids, ash, and fibers levels increased significantly with spices adding. Spices adding appears to induce a decrease in hardness, cohesivity, elasticity, and granulous of cake, but it is responsible for enhanced oiliness.

In this work an attempt was made to optimize the formulation of durum wheat bread enriched with bran at high concentration. Organogel concentration and bran particle size were used as process variables to increase the sensory quality of bread. The addition of organogel and the decrease of bran particle size have improved the structural and sensory properties of bread.

The extract had high carotenoids (mainly carotene and lycopene) content. It had moderate benzoic acid derivatives, hydroxycinnamates, and flavonoids contents.

The study evaluated the contribution of dominant lactic acid bacteria (LAB) and yeasts in a sorghum malt fermented beverage (Obushera) toward its flavor profile. LAB contributed to production of lactic acid and some also produced acetate, ethanol, acetaldehyde, acetone, and acetoin while yeasts produced high amounts of acetaldehyde and methyl alcohols. Combinations of LAB with S. cerevisiae produced profile flavor compounds close to that of spontaneously fermented Obushera.

The objective of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins. Increasing the carbonate:alginate weight ratio from 0 to 3:4 resulted in different degrees of floatability, larger particles, higher encapsulation efficiency, and lower amount of anthocyanins released.

The amino acid profile of Coccinia abyssinica leaves and tubers were determined from ten different accessions taken from Debre Zeit Agricultural Research Center, Ethiopia. The amino acid profile was analyzed using performic acid oxidation and acid hydrolysis by ninhydrin-derivatized analysis with amino acid analyzer.

In this study, fractions were collected from jalapeño pepper extracts using reverse-phase HPLC and tested for antibacterial activity using the disk diffusion method. Following initial fractionation, two fractions (E and F) displayed antibacterial activity against all three pathogens (p > .05). The only fraction to display clear inhibition using both each was fraction E1, inhibiting the growth of L. monocytogenes, and was found to contain compounds belonging to a group of C. annuum-specific compounds called capsianosides.

This study aims to rank the six selected functional milk-barberry drink formulae out of 24 and determine the best of quality attribute through sensory evaluation, using the fuzzy decision-making model.

Some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends were investigated. There were significant (p < .05) differences in the nutrient composition, functional, and pasting properties of the blends. Cooking banana-pigeon pea-sweetpotato flour blends are desirable for alleviating malnutrition in Nigeria and developing new food products.

Protein gels were made that contained increasing amounts of potato starch (0, 5, 10, 15, 20 g/kg protein paste). Energy required to unfold protein groups increased with 5 g starch/kg paste. Protein gels got harder and darker with the added starch. Starch concentrations beyond 5 g starch/kg paste did not lead to further changes in textural properties.

A questionnaire was distributed among a group of Chinese consumers (n = 81). This showed that processing is the most important determinant of pork choice (36%) followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%).

Thymol and resveratrol exhibited potent inhibitory activities against growth of Staphylococcus aureus and Escherichia coli. When cells of S. aureus were treated with thymol combined with resveratrol, both at 250 ppm, its 3LR value was <5 min. A synergistic antibacterial activity between thymol and resveratrol was apparent and known health beneficial activity of resveratrol is of virtue.

The residual water content is the most important factor which significantly influences the average yield of the essential oil and the content of the major constituents. Regarding the aerial part, a low residual water content of the plant material increases the essential oil yield and the content of cis and trans-p-mentha-2.8-dien-1-ol. To the roots, the samples which have a very low residual water content should provide extracts richer in aristolone.

No difference among the commercial blenders/grinders on the extractable levels of health beneficial components including carotenoids, anthocyanins, free radical scavenging compounds and potential anti-inflammatory components and both particle size and inherent enzymes in the fruits and vegetables may alter the overall amount of available bioactives.

This study aimed to investigate the effect of boiling of soybean before further processing on the nutritional, antinutritional, and sensory preferences of the snack food. This study also demonstrated the potential application of cassava and grain legumes in the snack and confectionery food sector.

The present work studied the effect of precooking and a commercial polyphosphate treatment on the quality of microwave cooked catfish fillets. This study will be used to develop precooked catfish products that can be reheated in a microwave oven.

This work investigated the spray drying conditions and novel formulations with mixtures of maltodextrin with small amounts of γ-cyclodextrin. The results of spray drying fruit juice with a combination of γ-cyclodextrins and maltodextrins show how these parameters affect the physical properties such as powder color, water-holding capacity, and astringency index. The pH appears to affect the color of the powders. The drying temperature interacts with the γ-cyclodextrin/maltodextrin formulation. This information can extend to spray drying of other natural products and juices.

In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous-vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous-vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous-vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking.