Showing posts with label journal of food and technology. Show all posts
Showing posts with label journal of food and technology. Show all posts

Monday, 15 May 2017

Metabolic and Exercise Performance Responses to Two Different Oral Doses of Calcium Lactate

This opinion article aims to highlight the use of the Word Association technique (WA) as a food safety tool, as evidenced in the article by J.M. Latorres and coauthors.
Doses of Calcium Lactate

The application of this cognitive technique revealed two interesting results: a) the importance of the constant participation and improvement of professionals in the food area when the subject is food security; and b) the immediate associations with the stimuli employed that were made by each group studied.

The application of the technique also allowed for the verification of changes or improvements in the perceptions referring to the subjects related to food safety after the training courses, which demonstrated their efficacy.

Thursday, 11 May 2017

Application of the Word Association Cognitive Technique in the Evaluation of Food Safety Perception

Safety Perception
This opinion article aims to highlight the use of the Word Association technique (WA) as a food safety tool, as evidenced in the article by J.M. Latorres and coauthors.

The application of this cognitive technique revealed two interesting results: a) the importance of the constant participation and improvement of professionals in the food area when the subject is food security; and b) the immediate associations with the stimuli employed that were made by each group studied.

The application of the technique also allowed for the verification of changes or improvements in the perceptions referring to the subjects related to food safety after the training courses, which demonstrated their efficacy.


Thursday, 4 May 2017

Chemical and Sensory Analysis of Some Egyptian Virgin Olive Oils

In the paper here presented, virgin olive oils produced in the year crop 2010/2011 in two different areas of Egypt, Siwa oasis and Giza, were characterised by their chemical-physical parameters.
In the paper here presented, virgin olive oils produced in the year crop 2010/2011 in two different areas of Egypt, Siwa oasis and Giza, were characterised by their chemical-physical parameters.  Also, the analysis of volatile compounds by SPME/GC/MS was carried out and the results compared with those provided by the panel test for the same samples.  SPME/GC/MS analysis revealed that most of the volatile compounds determined in the virgin olive oil samples under investigation, contribute to characterise the sensory notes related to the rancid perceptions, oily and fatty persistency justifying and hence the negative attributes noticed by the sensory evaluation.  PDF LINK

Also, the analysis of volatile compounds by SPME/GC/MS was carried out and the results compared with those provided by the panel test for the same samples.

SPME/GC/MS analysis revealed that most of the volatile compounds determined in the virgin olive oil samples under investigation, contribute to characterise the sensory notes related to the rancid perceptions, oily and fatty persistency justifying and hence the negative attributes noticed by the sensory evaluation.

Friday, 21 April 2017

Neurotransmitters and Pathogenicity of Vibrio sp. – Is there a Connection!

Neurotransmitters
Vibrio vulnificus is a gram negative, motile human pathogen usually found in the estuarine waters and oysters are natural inhabitants in these waters where the salinity is approximately 3.5%. Eating raw or undercooked oysters can cause severe gastroenteritis and also generalized septicemia.

Necrotizing wound infections are known to occur when the wound is exposed in the estuarine waters harboring this pathogen. Immune compromised persons are more prone to severity of these symptoms.

Many human pathogens respond to stress conditions that may include, e.g. starvation or the unfavorable temperature of the surrounding environment by altering their physiological state.

Monday, 17 April 2017

Table Olives: A Vehicle for the Delivery of Bioactive Compounds

Table Olives
Table olives and olive oil are sources of compounds with important biological properties and essential components of the Mediterranean Diet.

For a long period the scientific community focused its attention mainly on the beneficial effects of olive oil on health. The importance of the edible processed fruit was rather overlooked. Table olives contain a large amount of high quality fat, essential amino acids, minerals, vitamins, fiber and a group of minor compounds, which include biophenols and pentacyclic triterpenes.

In the last decade an effort is seen in the literature to re-evaluate table olives as sources of bioactive compounds. There is an impressive increase of papers dealing with the composition of processed olives, the effect of variety and processing methods on the level of antioxidants and other minor bioactive constituents, and generally the improvement of healthy features.

Monday, 17 October 2016

Sugarcane Juice Processing: Microbiological Monitoring

The demand for the production of safe high quality food, whichhas both thesensory and nutritional characteristics similar to the raw material used and extended shelf life, is ever growing in the national market.

Sugarcane Juice Processing
However, some products, such as sugarcane juice, which is largely consumed in an informal marketplace, are frequently offered and sold in hygienic and sanitary conditions that are precarious at best. This presentsa threat to the health of consumers.A clear example of this potential danger is the 2005 incident in the Brazilian state of Santa Catarina where sugarcane juice contaminated with the Trypanossomacruzi, an etiological agent forBarber Bug fever (Chagas), was sold and publically ingested.

Sugarcane juice is a low acidity drink (pH>4.6) with a high water activity (Aw=0.99) and composedof approximately 80% water and 20% total dissolved solids. Among these solids, one may highlight saccharose (17%), glucose (0.4%) and fructose (0.2%), as well as nitrogenous substances such as organic acids and also mineralsand such as iron, calcium, potassium, sodium and magnesium.

Monday, 26 September 2016

Microbiological Connection to Our Food, Nutrition, Health, and Disease

With ever-increasing population, governments across the globe keep feeling the pressure of ensuring availability of food to their masses. Malnutrition has been plaguing a large part of the world population, particularly in the developing and under-developed world. Malnutrition also makes the victims more susceptible to different infections and physiological disorders.

Nutrition
There are large scale social, economic, and political implications of failure of governments in tackling the problem of malnutrition. This problem is related to both quantity as well as quality of the food.Microorganisms in the human gut are intimately associated with digestion and absorption of the food. The human gut microbiome has now been well demonstrated to have a strong connection to our health and disease.

There are approximately 1014 microbial cells inside human gut, which weigh approximately 1 kg. These organisms provide a large array of benefits to their human host, such as protection from the allocthonous pathogens, synthesis of vitamins (e.g. vitamin K), aiding the host in breakdown of complex polysaccharides, etc. The gut microbiome is also able to communicate with the brain

Wednesday, 7 September 2016

Effect of Growth Promoting Substances on Selected Three Ornamental Plants

Ornamental plants are essential object of environmental aesthetic beautification and management; they make up the component of urban green spaces, public parks and houses more for relaxation and enjoyment . They are grown for the display of aesthetic features including flowers, leaves, scent and overall foliage texture- fruit, stem and bark. They are a valuable tool for the harmonious and practical resolution of many physical site problems, and they provide durable aesthetic satisfaction. Generally, most perennial ornamental plants are multiplied and propagated through asexual means of reproduction such as cuttings, layering or grafting.

Ornamental Plants
The cuttings from stems, leaves, roots or terminal buds were the commonly used techniques, due to their ability to retain the characters of the parent and also, for breeding seedless hybrid. Success of rooting ornamental plant cuttings depend on their growth responses, based on nutrient present with the aid of growth promoting substances before planting.


Euphorbia milii, Adenium obesium, and Murraya paniculata were known as ‘difficult to root’ ornamental plants, this difficulty led to research on propagating their stem cuttings in different growth promoting substances to observe their responses. Studies have shown that physiological state of the mother plant, the prevailing environmental conditions in the nursery i.e., light, temperature and humidity play important role in rooting and developmental stages of cuttings.

Monday, 22 August 2016

Obesity Risk Factors among Beirut Arab University Students in TripoliLebanon

Through a cross-sectional study design a survey was conducted at Beirut Arab University (BAU) -Tripoli campus during the fall semester 2014/2015. To calculate the sample size a 30% prevalence rate of obesity was assumed with 95% confidence interval and 5% precision. The minimum required simple random sample was 266. Assuming a design effect of two to account for the effect of clusters the total final sample was 532 students. A proportionate cluster sample was selected (clusters being the 6 faculties at BAU). After exclusion of incomplete questionnaires 497 students aged 18-25 years were included in the study (49.3% males & 50.7% females).

Obesity Risk Factors
The study was approved by the institutional review board at BAU. Data collection was performed by trained researchers. Subjects were included if they fulfilled the inclusion criteria of being a Lebanese regular student within the age group of 18-25 years. The exclusion criteria included any student having any chronic metabolic disease like diabetes mellitus, chronic kidney or liver diseases and regular intake of specific drugs that may affect appetite or weight control. Those who expressed interest and provided their oral consent were recruited to participate in the study.

A structured anonymous interview questionnaire was developed by the authors based on previously published instruments which have been standardized and validated to be used among university students. The questionnaire included questions to assess the sociodemographic characteristics, diet and food intake patterns and lifestyle behaviours followed by anthropometric measurements.

Obesity Risk Factors among Beirut Arab University Students in TripoliLebanon

Through a cross-sectional study design a survey was conducted at Beirut Arab University (BAU) -Tripoli campus during the fall semester 2014/2015. To calculate the sample size a 30% prevalence rate of obesity was assumed with 95% confidence interval and 5% precision. The minimum required simple random sample was 266. Assuming a design effect of two to account for the effect of clusters the total final sample was 532 students. A proportionate cluster sample was selected (clusters being the 6 faculties at BAU). After exclusion of incomplete questionnaires 497 students aged 18-25 years were included in the study (49.3% males & 50.7% females).

Obesity Risk Factors
The study was approved by the institutional review board at BAU. Data collection was performed by trained researchers. Subjects were included if they fulfilled the inclusion criteria of being a Lebanese regular student within the age group of 18-25 years. The exclusion criteria included any student having any chronic metabolic disease like diabetes mellitus, chronic kidney or liver diseases and regular intake of specific drugs that may affect appetite or weight control. Those who expressed interest and provided their oral consent were recruited to participate in the study.

A structured anonymous interview questionnaire was developed by the authors based on previously published instruments which have been standardized and validated to be used among university students. The questionnaire included questions to assess the sociodemographic characteristics, diet and food intake patterns and lifestyle behaviours followed by anthropometric measurements.