Fanbin Kong, Ph.D.
Editor-in-Chief
Dr. Fanbin Kong is a Professor in the Department of Food Science & Technology at the University of Georgia, Athens, GA, USA
Frequency: Quarterly | ISSN: 2471-4291 | IC Value 2022: 100.00
Abstracted/Indexed in: Scopus, AGRICOLA – National Agricultural Library, AGRIS, OCLC – WorldCat, SHERPA/RoMEO, Genamics, J-Gate, Index Copernicus, Scilit and Google Scholar
Ahmad Shakerardekani, Sara Banihashemi, Elham Taghavi and Afsaneh Morshedi
In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and carbonyl value of salmon oil was measured for 3 months storage.
Arunee Simaratanamongkol, Isaya Thaveesangsakulthai, Chadin Kulsing and Thumnoon Nhujak
Different automated headspace microextraction techniques were employed prior to analysis with gas chromatography-mass spectrometry (GC-MS) for profiling volatile organic compounds (VOCs) in Thai green curry paste: static headspace (SHS), headspace solid-phase microextraction (HS-SPME), and dynamic headspace (DHS) adsorption of VOCs onto Tenax materials with thermal desorption.
Ahmad Shakerardekani, Fahimeh Kordi and Afsaneh Morshedi
Separation of oil is one of the most important problems of pistachio halva. In this study, carotino oil (0, 1.5, and 3%) and monodiglyceride (0, 1, and 2%) were used to reduce oil separation from pistachio halva texture. The control halva, and the halva containing 2% monodiglyceride showed the highest and lowest oil separation for 8 weeks storage, respectively.
Cristina Muñoz-Shugulí, Kerly Villegas and Cristian Patiño Vidal
Beef is one of the main nutritional sources to people, and its consumption is highly dependent on its sensory characteristics. Changes to the textural and flavor properties of this food can affect the acceptability by consumers. The aim of this work was to develop a condiment containing ficin with the ability to improve the sensory characteristics of beef.
Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Afsaneh Morshedi and Marcos Eduardo Valdes
Today, the use of natural antioxidants is attracting the attention of consumers. Black plum peel is the waste of plum processing and is the source of antioxidants. In this research, the effect of black plum peel extract (BPPE) (0, 400, and 800 ppm) as a natural antioxidant and storage time (0, 8, and 16 days) on the oxidative stability parameters (peroxide value, free fatty acids, thiobarbituric acid, conjugated dienes, and carbonyl value) of sunflower oil with response surface methodology (RSM) method was studied.