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63 articles for “Food Processing”
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Research ArticleOpen accessIn the abstractFish Spoilage Mechanisms and Preservation Techniques: ReviewA. E. Ghaly, D. Dave, S. Budge, M. S. BrooksProblem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in … …American Journal of Applied Sciences, Vol. 7, Issue 7 · 31 Jul 2010 · 59,795 accessesView PDFCite
Research ArticleOpen accessIn the abstractRisk and Health Effect of Boric AcidAng Swi See, Abu Bakar Salleh, Fatimah Abu Bakar et al.Problem statement: Boric acid is a pesticide usually used to kill mites, fungi, plants and insect including fleas, termites, cockroaches and wood decay fungi. Besides, it was also used in many fields such as food preservative, in newborn baby’s nurseries and antiseptic. Many reports indicated that boric acid poisoning occurred due to the misuse of household product and illegal use … …American Journal of Applied Sciences, Vol. 7, Issue 5 · 31 May 2010 · 11,268 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Use of Insects as Human Food in ZambiaA.E. GhalyProblem statement: The life cycle and culture structure of two commonly eaten worms in Zambia (Isoberlinia paniculata and Miombo/Mopani) were evaluated. The worms were grown on an artificial medium to evaluate the potential of producing them on a commercial scale. Approach: An interesting characteristic of the worms studied was that they reached their maximum weight and maximum length at the … …OnLine Journal of Biological Sciences, Vol. 9, Issue 4 · 31 Dec 2009 · 8,701 accessesView PDFCite
Research ArticleOpen accessIn the abstractA Review on Supercritical Fluid Extraction as New Analytical MethodK. A. Abbas, A. Mohamed, A. S. Abdulamir, H. A. AbasThis review study summarized the Supercritical Fluid Extraction (SFE) as new analytical method. The advantage and disadvantage of CO2 (SC-CO2 )as well as special applications of SFE in food processing such as removal of fat from food, enrichment of vitamin E from natural sources, removal of alcohol from wine and beer, encapsulation of liquids for engineering solid products and extraction … …American Journal of Biochemistry and Biotechnology, Vol. 4, Issue 4 · 31 Dec 2008 · 10,498 accessesView PDFCite
Research ArticleOpen accessIn the abstractProcessing of Aloe Vera Leaf Gel: A ReviewC.T. Ramachandra, P. Srinivasa RaoProper scientific investigations on Aloe vera have gained more attention over the last decade due to its reputable, medicinal, pharmaceutical and food properties. Some publications have appeared in reputable scientific journals that have made appreciable contributions to the discovery of the functions and utilizations of Aloe vera lacking processing of leaf gel. Present processing techniques aims at producing best quality … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 2 · 30 Jun 2008 · 22,728 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffects of Steam Conditioning and Extrusion Temperature on Some Anti-nutritional Factors of Soyabean (Glycine max) for Pet Food ApplicationsB. Purushotham, P.M. Radhakrishna, B.S. SherigaraExtrusion processing of vegetable ingredients such as soyabean (Glycine max) characteristically depends on associating process conditions that influence the product qualities. The process parameters were optimized for extrusion of steam-conditioned material in order to obtain the maximum nutritive value by inactivating the anti-nutritional factors such as urease, trypsin inhibitors and lipase. The processing conditions such as moisture content, temperature and … …American Journal of Animal and Veterinary Sciences, Vol. 2, Issue 1 · 31 Jul 2007 · 9,021 accessesView PDFCite
Research ArticleOpen accessIn the abstractWEEDS IDENTIFICATION USING EVOLUTIONARY ARTIFICIAL INTELLIGENCE ALGORITHMAhmed M. Tobal, Sahar A. MokhtarIn a world reached a population of six billion humans increasingly demand it for food, feed with a water shortage and the decline of agricultural land and the deterioration of the climate needs 1.5 billion hectares of agricultural land and in case of failure to combat pests needs about 4 billion hectares. Weeds represent 34% of the whole pests while … …Journal of Computer Science, Vol. 10, Issue 8 · 4 Mar 2014 · 7,823 accessesView PDFCite
Research ArticleOpen accessIn the abstractDEVELOPMENT OF A PROXIMAL MACHINE VISION SYSTEM FOR OFF-SEASON WEED MAPPING IN BROADACRE NO-TILLAGE FALLOWSH. Liu, C. Saunders, S. H. LeeWeeds are among the most significant and costly environmental threats in Australian agriculture. Weeds compete with crop plants for moisture, nutrients and sunlight and can have a detrimental impact on crop yields and quality if uncontrolled. The distribution, size, density and species of the weeds are often heterogeneous in the cropping land. Instead of uniformly spray the same type of … …Journal of Computer Science, Vol. 9, Issue 12 · 26 Nov 2013 · 7,233 accessesView PDFCite
Research ArticleOpen accessIn the abstractExtraction, Purification and Characterization of Fish Chymotrypsin: A ReviewLiang Zhou, Suzanne M. Budge, Abdel E. Ghaly et al.Problem statement: Solid fish waste is generated from the unwanted parts of fish including heads, tails, fins, frames, offal (guts, kidney and liver) and skin. It accounts for up to 80% of material from production of surimi, 66% from production of fillet and 27% from production of headed and gutted fish. Currently, fish wastes are disposed off in land-based waste … …American Journal of Biochemistry and Biotechnology, Vol. 7, Issue 3 · 22 Sep 2011 · 10,585 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.Mohd S. Azman Abdul Rahim, Jailani Salihon, Mashitah Mohd Yusoff et al.Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, … …American Journal of Applied Sciences, Vol. 7, Issue 9 · 30 Sep 2010 · 9,249 accessesView PDFCite