Research & Reviews : Journal of Food Science & Technology
Volume 6, Issue 3 (2017)
Published
Table of contents
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Cronobacter sakazakii and Its Significance in Dairy Industry
Abstract: Cronobacter sakazakii is an emerging opportunistic human pathogen of immense importance to food industry. The organism is found to be responsible for life-threatening bacterial infections such as necrotizing enterocolitis, bacteremia, and meningitis in neonates and infants with a high mortality rate. It has the ability to form biofilms and can survive in desiccated environments such as milk powder, powdered infant formulae for long period of time. It possesses antibiotic resistance …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 1–7 Read article
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Evaluation of Black Soldier Fly (Hermetia illucens) Larvae Meal as an Alternative Protein Source in Broiler Chicken Diets: Effect on Carcass and Eating Quality of Broiler Chicken
Abstract: An experiment was conducted using broiler finishers to determine the effects of black soldier fly larvae meal (BSFLM) in broiler rations on the sensory and carcass characteristics of the birds. A total of eight broiler chickens were randomly selected from 40 birds fed diets containing 0% (control) and 33% replacement of fish meal with BSFLM. At 56 days of age, eight birds were slaughtered after 8-hour feed withdrawal, dressed, eviscerated …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 18–21 Read article
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Antioxidant Property and Stability of an Indigenous Traditional Food Daangar pachadi
Abstract: In South India, a traditional food namely Daangar pachadi is prepared from black gram, cumin and yoghurt and consumed occasionally in certain places of Tamil Nadu, India. Even though several health benefits of yoghurt is proven scientifically, the health benefits of incorporation of black gram and cumin seeds in yoghurt is not yet investigated. In addition, effect of removal of seed coat from black gram on the total phenolic content …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 22–31 Read article
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Preference for Restaurant Foods Over Home Made
Abstract: Food has special meaning and significance for human beings throughout the history. Foods meet physiological needs for human beings in order to survive. However, restaurant foods are often high in calories, and lack of enough essential nutrients. Gaining knowledge in how people make food choices on a daily basis is a first good step in being able to address public health issues that relate to food. Objective: This study aims …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 32–48 Read article
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A Comparative Study on the Nutritional Quality Analysis between BARI Released Potatoes and Wild Varieties of Potatoes Found in Bangladesh
Abstract: Edible flesh from the Bangladesh Agricultural Research Institute (BARI) released potatoes and wild varieties of potatoes was analyzed to compare the nutritional contents which help identify the good quality of potato sample contributing to food and nutritional security. Estimation of moisture, ash, fat, protein, crude fiber and ascorbic acid was conducted using standard Association of Analytical Chemists (AOAC) procedures. The study revealed that the moisture content in BARI released potato …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 8–17 Read article