Volume 8 Issue 3

Functional Properties of Mixed Hydrocolloid Systems Formed by Hard-to-Cook Phaseolus vulgaris Protein Hydrolysates and Carboxymethylated Flamboyant (Delonix regia) Gum

Luis Chel-Guerrero, Beatriz Guzmán-Méndez, María Eugenia Jaramillo-Flores, Wilbert Rodríguez-Canto and David Betancur-Ancona
In this work, the interactions and functional properties of the mixed hydrocolloid system (MHS) formed by the limited protein hydrolysate of hardto- cook Phaseolus vulgaris (LHv) and carboxymethylated galactomannan from flamboyant seed (CGF) were studied at pH values of 3, 3.5 and 4.

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Assessment of the Anti-Nutritional, Functional and Microbiological Properties of Instant Breakfast Cereals from Yellow Maize (Zea mays), Sesame (Sesamum indicum) and Oyster Mushroom (Pleurotus ostreatus) Flour Blends

Orngu Africa Orngu and Ifeoma Elizabeth Mbaeyi-Nwaoha
Composite flours were processed from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the breakfast cereal coded as YBC, SBC, FBC, GBC and BBC with YBC as the control.

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Luminescence Detection of Fluoroquinolone Antibiotic Contamination in Raw Milk Samples by Lanthanide Probes and its Validation with LC-MS/MS Technique

Anil Kavad, Kajal Patel, Prasenjit Maity, Jasmin Kubavat and Sagar Bhowmik
Fluoroquinolone antibiotics are the most common class of drugs used to treat a wide variety of diseases for both humans and veterinary animals. Their excess use as veterinary drugs results in contamination of common foods (milk, meat, fish, egg, honey) with these antibiotic molecules and their metabolic products.

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