Mahfouz Al-Bachir and Y. Koudsi
This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine the influence of different doses of gamma irradiation treatments (0, 1, 2 and 3 kGy) and various storage periods (0, 6, 12, 24 and 36 months) on fatty acid (FA) content.
Mahfouz Al-Bachir and Y. Othman
The present study has been conducted to evaluate the characterization of the oil extracted from local cultivated sesame seeds that produced under Syrian conditions, and to explore the effect of gamma irradiation (3, 6 and 9 kGy) and storage period (6 and 12 months) on some quality characteristics of sesame seed oil.
Daiana Garcia, Andrea Nesci, Natalia Soledad Girardi, María Alejandra Passone and Miriam Etcheverry
The need to ensure the microbiological quality and safety of food products has stimulated interest for new strategies avoiding the use of chemical preservatives in foods and feeds.
Mostafa Essam Ahmed Eissa
The main objective from the current review study is to provide the long-term quantitative study of the outbreak pattern and trend through 20 years of record and observation by the Center for Disease Control and Prevention (CDC).
Maida Musa Ali Omer, Mei Musa Ali Omar, Mohammed Almokhtar Abdelaziz, Andreas Thiel and Abdalla Ahmed Elbashir
Rapid and efficient high-performance liquid chromatographic and UV-Vis spectrophotometric methods have been optimized and validated for taurine determination in energy drinks.
Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Letícia Almeida Oliveira, Francemir José Lopes and Ronaldo Elias de Mello Junior
Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa).
Maria V. Chandra-Hioe, Alice Antony and Jayashree Arcot
The Kjeldahl or Dumas methods used to estimate the crude protein in foods measure total organic nitrogen of foods. The limitation of these methods is that the estimated nitrogen is not solely derived from proteins.
Osama O. Ibrahim
Functional oligosaccharides are carbohydrates that have two to ten monosaccharides units linked together with glycosidic bonds. The two linked monosaccharides (disaccharides) of maltose, sucrose, and lactose are digestible oligosaccharides by human gut enzymes.
Yoon-Ju Jung, Chi-Hu Park, Bum Ho Yoo, Sang Hyun Moh, Young-Seung Yoon, Junsung Kim and Miyoung Ha
Bacillus species are aerobic spore-forming bacteria that are known pose a significant risk to human health. Even though numerous methods for classifying Bacillus cereus and Bacillus thuringiensis have been reported, it remains very difficult to accurately and rapidly distinguish these Bacillus species since they are genetically very similar.
Dur-e-Shahwar Sattar, Tahira Mohsin Ali, Tanveer Abbas and Abid Hasnain
Breadsticks, a pre-meal wheat-based appetizer is a pencil-sized stick of dry bread. The novel approach of this research is to incorporate germinated and non-germinated legumes in the recipe of breadstick in order to enhance its nutraceutical properties.