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106 results for “Food Processing”
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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
Research ArticleOpen accessIn the abstractA Thermostable α-Amylase Producing Natural Variant of Bacillus spp. Isolated From Soil in IranIraj Rasooli, Shakiba D. A. Astaneh, Hojjat Borna, Kamal A. BarchiniThermophilic processes appear more stable, rapid and less expensive and facilitate reactant activity and product recovery. Amylases have a quarter of the world enzyme market and thermostable a-amylases possess extensive commercial applications. Since little work has been done on strain isolation, growth and enzyme yield optimization, the level of thermophilic enzyme production remains relatively low. Therefore, large scale exploitation of … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 3 · 30 Sep 2008 · 8,902 accessesView PDFCite
Research ArticleOpen accessIn the abstractMODELING ISOSTERIC HEAT OF BANANA FOAM MAT USING NEURAL NETWORK APPROACHPreeda Prakotmak, Hataitep Wongsuwan, Somchart Soponronnarit, Somkiat PrachayawarakornInformation on the adsorption isotherm and the thermodynamic properties can assist in optimizing food processing operations such as drying, packaging and storage in the assessment of the quality of food. In this study, an Artificial Neural Network (ANN) was used for modelling the water activity/Equilibrium Relative Humidity (ERH) of banana foam mat under a range of values of the Experimental … …American Journal of Applied Sciences, Vol. 11, Issue 8 · 13 May 2014 · 6,945 accessesView PDFCite
Research ArticleOpen accessIn the abstractAdhesion of Probiotic Bacteria to Resistant Rice StarchGhalia Salem, Zaiton Hassan, Maryam AbubakrResistant starch as prebiotics can be combined with probiotics to increase their survival during processing of food products. In present study Lactic Acid Bacteria (LAB) which, isolated from (yoghurt, banana and human breast milk) were screened for their probiotic properties and evaluated for the adhesion properties to Rice Resistance Starch (RRS). 26% of the isolates (10/39) overcame the stress to … …American Journal of Applied Sciences, Vol. 10, Issue 4 · 5 Apr 2013 · 6,748 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment of Technology for Obtaining Protein Hydrolysate from Camel Offal using Enzymatic HydrolysisAigul Tayeva, Zhuldyz Satayeva, Lyazzat Baibolova et al.The research is devoted to the creation of protein hydrolysate from camel wool offal. Protein deficiency in diets leads to the search for additional sources of protein. In this regard, protein hydrolysates are a promising reserve for enriching food products with proteins, the problems of obtaining which attract the attention of researchers. The quality and properties of protein hydrolysates are … …OnLine Journal of Biological Sciences, Vol. 20, Issue 4 · 28 Dec 2020 · 6,301 accessesView PDFCite
Special issueJIBioinfo2019Current Research in Bioinformatics · 10 Dec 2019
Research ArticleOpen accessIn the abstractUtilization of Banana, Pineapple and Watermelon Wastes-Substrate: As Consortiums to Remediating Cyanide Polluted SoilFlorence Obiageli Nduka, Samuel Chibuike Ubani, Victor Eshu Okpashi et al.The act of processing cassava for varied food products has come with unguided and wide-spread contamination of cyanide in the environment. The need for effective reduction in cost to enable remediation of cyanide-contaminated sites from cassava mill factories is the purpose of this investigation. This involves bio-stimulation of organic wastes with indigenous microorganisms to degrade cyanide. The application of organic … …American Journal of Environmental Sciences, Vol. 14, Issue 2 · 30 Apr 2018 · 9,930 accessesView PDFCite
Research ArticleOpen accessIn the abstractGelatin Extraction of Alaska Pollock (Theragra chalcogramma) Dry SkinYanan Li, Fangyuan Chen, Jiong Zou et al.Alaska Pollock is rich in resource. And during its processing, skin is peeled as byproducts. The skin of Alaska Pollock contains lots of collagen or gelatin, promising materials, which can be used in food, cosmetics, biomedical and pharmaceutical industries. Extracting collagen from the dry skin of Alaska Pollock is studied in this study to provide a better basement for fully … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 1 · 28 Jan 2018 · 9,498 accessesView PDFCite