FOOD RESEARCH Volume 1, Issue 5 October 2017 |
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Mini Review
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The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry
Flores, D. R. M., Athayde, D.R., Silva, M.S., Silva, J.S., Genro, A.L.G., Cichoski, A.J., Barin, J.S., Wagner, R., Terra, N.N. and Ragagnin, C. |
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Meat industry is constantly at high-risk to foodborne pathogens contamination. Flores et al., reviewed that ultrasound and slightly acidic electrolyzed water can be an alternative solution in ensuring the food safety and quality in the meat industry.
Full Papers
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Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples
Nilo, M.C.S., Riachi, L.G., Simas, D.L.R., Coelho, G.C., da Silva, A.J.R., Costa, D.C.M., Alviano, D.S., Alviano, C.S. and De Maria, C.A.B. |
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Nilo et al., analysed the essential oils and infusions of commercial and non-commercial Mentha x piperita L. (peppermint) and non-commercial Mentha arvensis L. (cornmint). The study suggested that the possibility of antioxidant and antifungal properties
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Reducing the acidity of Arabica coffee beans by ohmic fermentation technology
Reta, Mursalim, Salengke, Junaedi, M., Mariati. and Sopade, P. |
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High acidity coffee deprives the coffee quality. By using ohmic fermentation technology, Reta et al., discovered the ability of the technology to reduce the total acidity and improves the coffee quality.
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HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium ascalonicum L.)
D’Auria, M. and Racioppi, R. |
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The different molecules and compounds of onions and shallot were anlaysed using HS-SPME-GC-MS by D' Auria and Racioppi
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Quality of “urda” obtained after production of montenegrin semi-hard cheese
Bojanic Rasovic, M., Nikolić, N. and Rasovic, R. |
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"Urda" cheese is produced traditionally in Montenegro. Bojanic Rasovic et al., studied on the quality of "urda" produced via artisanal means by evaluating the chemical composition.
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Retention levels of vegetable extractable beta-carotene preserved in virgin coconut oil and unadulterated honey
Mungai, Z.M., Nawiri, M.P. and Nyambaka, H.N. |
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Mungai et al., studied on the ability of honey and coconut oil to preserve beta-carotene extracted from Amaranthus spp.
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Production of sorbitol by repeated batch fermentation using immobilized of Lactobacillus plantarum Strain (BAA-793) via Solid State Fermentation
Zuriana, S.A. and Sakinah, A.M.M. |
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Zuriana and Sakinah studied on the repeated batch sorbitol production using immobilized Lactobacillus plantarum strain via solid state fermentation
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