Research & Reviews : Journal of Food Science & Technology
Volume 4, Issue 3 (2015)
Published
Table of contents
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Effect of Blanching on the Quality of Frozen Product of Carrot
Abstract: Carrot is one of the important root vegetables rich in bioactive compounds. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Blanching is scalding the vegetables in water or in steam for a short time. The influences of blanching on the frozen product of carrots were investigated to determine the quality and shelf life of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 1–9 Read article
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Microflora and Nutrient Changes during 72 hours Fermentation of African Breadfruit (Treculia Africana) Seeds
Abstract: The proximate composition, minerals and microflora of Treculia africana seeds were investigated during a 72 h of fermentation of the seeds. The ash content ranged from 3.28 to 2.25 g/100 g, moisture content: 8.78–9.25 g/100 g, crude protein: 18.98–19.98 g/100 g, fat content: 3.55–2.27 g/100 g, fibre content: 1.29–1.22 g/100 g and the carbohydrate content: 65.2–64.57 g/100 g. For the mineral analysis, Na content ranged from 6.85–6.54 mg/100 g, Mg: …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 10–15 Read article
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Role of Classical Vegetables of Ayurveda in the Prevention and Management of Cardiovascular Diseases: A Review
Abstract: Ayurveda describes Ahara (Diet) as the best preventive medicine and mentioned its role for the prevention and management of many diseases. “Shakavarga”, a category under Aharavarga, enlisted different vegetables with their properties and indications in different disease conditions. These vegetables are advocated as Pathya (wholesome diet) in clinical practice for treating diseases including Hridroga. In the present review, plants described under Shakavarga, indicated as Pathya in Hridroga were compiled from …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 16–28 Read article
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Geriatric Foods
Abstract: Geriatric malnutrition is a very prevalent and relevant issue for consideration. Geriatrics is concerned with prolonging life through the prevention and treatment of diseases among aged people.Ageing is related to the deterioration of physiological and health functions which reduces the ability to perform various basic activities of daily life. However, elderly population is not a homogeneous group as people age at different rates, so there is great variability among individuals. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 29–44 Read article
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Preparation of Cassava Starch-based Trays with Glycerol, Sorbitol and Poly (Vinyl Alcohol): Properties and Influence for Use as Food Packaging
Abstract: Biodegradable foam trays based on cassava starch were produced by a thermal expansion process, with the additives (glycerol, sorbitol and poly (vinyl alcohol) (PVA)) in different concentrations (2.5, 5.0 and 7.5% (w/w) of starch weight). The influence of the additives in their microstructure, physical and mechanical properties was evaluated. The tray thickness ranged from 1.81 to 2.00 mm and density ranged from 0.20 to 0.35 g/cm3. Then, additives mainly influenced …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 45–52 Read article