Application of Nanotechnology in Food Science and Food Microbiology

2018 ◽  
Keyword(s):  
Food Microbiology ◽  
Food Science

scholarly journals Editorial: Application of Nanotechnology in Food Science and Food Microbiology

2018 ◽  
Vol 9 ◽  
Author(s):  
Jayanta Kumar Patra ◽  
Han-Seung Shin ◽  
Spiros Paramithiotis
Keyword(s):  
Food Microbiology ◽  
Food Science

scholarly journals Preservation of Strawberries Using Guava Leaves Extract

2019 ◽  
pp. 1-7
Author(s):  
G. K. Gituma ◽  
L. G. Njue
Keyword(s):  
Shelf Life ◽  
Food Microbiology ◽  
Gastrointestinal Disorders ◽  
Food Science ◽  
Processed Foods ◽  
Microbiology Laboratory ◽  
Natural Preservative ◽  
Guava Leaves ◽  
The One ◽  
Boiled Water

Background: A lot of health hazards have been associated with artificial preservatives including: hyperactivity in children, breathing problems such as asthma and bronchitis, weakening of heart tissues, obesity since some contain fatty acids especially in processed foods and gastrointestinal disorders. Sulfite is a common preservative in fruits and was found to have the following side effects: headaches, allergies, palpitations and cancer. Another down side of artificial preservative is that a lot of time is used in developing and acquiring it thus making it expensive. There is therefore need for a natural preservative. Objectives: This study was conducted to develop a natural preservative from guava leaves extract that would help increase the shelf-life of strawberries. Methods: The study was conducted in the food microbiology laboratory, Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya. Crude extract was obtained by crushing dry guava leaves into 100 g powder and adding 600 ml of boiled water. The mixture was allowed to stand for 1 hr to allow extraction. The extract was then filtered and used to determine its inhibition against fungi. The extract was also serially diluted to obtain 5 different concentrations which were used to determine their effectiveness in increasing the shelf life of the strawberries. The results were recorded and discussed. Results: The plates with the highest concentration of guava leaves extract had the lowest number of microbial colonies while the one with the lowest concentration on had the highest number of microbial colonies. The control samples had by far a higher number of microbial colonies than all the different concentrations of the extract. Conclusion: The crude extracts of guava leaves showed inhibition against fungi and increased the shelf life of strawberries. Further studies need to be conducted in order to obtain a purified preservative from the extract.

scholarly journals Application of Nanoparticles In Ensuring Food Safety

2020 ◽  
pp. 367-369
Author(s):  
T. Ganesh Kumar ◽  
P. Mahesh Reddy ◽  
C. V. Rajagopala Reddy
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Food Packaging ◽  
Free Food ◽  
Food Microbiology ◽  
Life Extension ◽  
Food Science ◽  
Industry Applications

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties.

scholarly journals ANALISIS SITIRAN ARTIKEL JURNAL LUAR NEGERI PADA LAPORAN PENELITIAN DI LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT UGM YANG DIBIAYAI BADAN LITBANG PERTANIAN DEPARTEMEN PERTANIAN TAHUN 2007

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Sri Junandi
Keyword(s):  
Research And Development ◽  
Agricultural Research ◽  
Community Services ◽  
Food Microbiology ◽  
Research Report ◽  
Food Science ◽  
Foreign Journal ◽  
Department Of Agriculture ◽  
Agricultural Research And Development ◽  
Development Department

Citation Analysis of article reports research at Institute for Research and Community Services Gadjah Mada University (GMU) funded by the Agricultural Research and Development Department of Agriculture in 2007. The study aims (1) to discover the foreign journal used in this article Research Reports di Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007, (2) knowing the percentage utilization of each journal published abroad ever subscribed (either already stopped or are still subscribed) by Library Faculty of Agro complex in GMU of article reports research at Institute for Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007, (3) to know the relevancy and use of foreign journal by the scientific article in reports research at Institute for Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007, (4) to know the currency of the foreign journal reffered by the research report at Institute for Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007. This research is a descriptive study, with the subject of study is a research report at Institute for Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007, and the object of research is the issue of foreign journals are used as a reference in a research report at Institute for Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007. Method of data collection and documentation using the interview method for cross checking. Data analysis using citation analysis. The results of study: (1) There are 103 titles of foreign journal cited in the research report at Institute for Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007, including 35 titles of the journal subscribed by Library Faculty of Agro complex in GMU, (2) The frequency of the citation of the 35 titles was that : Applied and Environmental Microbiology by 14 times (6,51%), Postharvest Biology and Technology and Trans of the ASAE by 12 (5,55%), J. of Food Engineering by 10 (4,65%), J. of Food Science by 10 (3,72%), Plant and Soil by 8 (3,26%), J. of Agriculture Eng. Research by 6 (2,79%), Bioresource Tech. by 5 (2,33%), Food Tech. and J. of Dairy Science by 4 respectively (1,86%), Intern. J. of Food Microbiology, J. Animal Science, J. of Biomass and Bioenergy, J. of Stored Product Research, and Solar Energy by 3 respectively (1,40%), Food Chemistry, J. Meat Science, J.of Bioscience and Bioengineering, and Soil Science Society of America Journal by each 2 (0,93%), Agriculture Ecosystems & Environment, Agricultural Systems, Agronomy J., Biosystems Engi., Biotechnology Letters, Cell, Computers and Electronics in Agricultural, Crop Science, Environmental and Experimental Botany, Food Control, Hort Science, Intern. Dairy J., J. of Food Microbiology, Soil Biology and Biochemistry, Trends in Food Science & Technology, and Trends in Plant Science by 1 each (0,47%). (3) There are also a relevancy between the scientific articles in research reports at the Institute for Research and Service to the Community financed GMU Agricultural Research Agency Ministry of Agriculture in 2007 with a study published in the journal referred abroad, and their utilization are more prone to support theoretical approaches and findings, (4) Journal publications are used abroad as a reference in a research report at Institute for Research and Community Services GMU funded by the Agricultural Research and Development Department of Agriculture in 2007 was included in a current category 60.47% or equal to 130 citation, not current category 40.01% or equel to 85 citastion, and more than 30 years (6,05%).

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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