Research & Reviews : Journal of Food Science & Technology
Volume 11, Issue 2 (2022)
Published
Table of contents
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Deterioration of Strawberries by Gray Mold: A Minireview of Agent, Causes, Failures and Post-harvest Control Strategies
Abstract: This work aimed to carry out a literature review of the deterioration of strawberries by gray mold, covering the main responsible fungus, Botrytis cinerea, in addition to causes, failures, and recently studied strategies for postharvest control. It was observed that the main post-harvest control strategies with promising results were the application of essential oils, antifungal lamps, active packaging/films, emerging techniques (O3 and high-CO2), and antifungal compounds synthesized by bacteria. However, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 1–9 Read article
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Shelf Life of Functional Soup Mix Based on Barley (Hordeum vulgare L.) and Flaxseed (Linum usitatissimum L.)
Abstract: Functional food provides physiological benefits beyond the basic function of supplying nutrients. Considering increasing acceptability of soup, its convenient cooking and healthy ingredients in barley and flaxseed, barley flaxseed based functional dry soup mix (BFSM) was prepared from 46.296% whole barely flour, 23.148% roasted flaxseed powder and 30.555% seasoning (flavourings and anticaking agent). BFSM was sensorially acceptable, nutritious, low glycemic, and exhibited antioxidant capacity. Here, storability of vacuum packed BFSM …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 10–23 Read article
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Synthesis and Characterization of a Biodegradable Film from Cassava Residues (Manihot Esculenta) Incorporated with Rosemary Essential Oil
Abstract: This work aimed to produce the cassava starch film with the addition of glycerol and rosemary essential oil at different concentrations: 0%, 0.5%, and 2% (v/v), and characterize it as to its mechanical properties, water solubility, and soil biodegradation. The extraction of starch from cassava residues was carried out conventionally, consisting of the processes of washing, peeling, disintegration, sedimentation, separation, and drying. The production of starch films was carried out …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 24–33 Read article
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Demonstration and Evaluation of Processing Method to Improve Nutritional Quality of Cassava (Manihotesculenta C.) Based Foods in SNNPR
Abstract: Among the most typical food sources is cassava of qulle variety by applying drying, boiling and soaking processing methods to decrease level of hydrogen cyanide factors using completely randomized design. The demonstration of processing methods and sensory evaluation bread was at Alibazer, Edegegn, Cheha, yem s/woreda district during 2020–2021. The lowest hydrogen cyanide content which meets recommendation of IITA not above 2–3 mg/100g was obtained with processed (soaked then sun …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 34–38 Read article
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Need for Harmonization of Standards: A Case Study on Chocolates
Abstract: For global food trade, harmonization of standards, especially for processed foods is a must. The key task, in this regard for regulators across the world is to follow harmonized Food Code System (FCS). FSSAI, the Indian regulator of food safety, has already implemented FCS by categorizing processed foods in 18 number of harmonized codes. Coding is done based on the origin and type of raw food processed as also on …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 39–49 Read article