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Article
Modified Atmosphere Packaging (MAP) on Nutritional Stability and Quality Retention of Oyster Meat (Crassostrea virginica) During Frozen Storage
The effect of modified atmosphere packaging (MAP) on nutritional stability and quality retention of oyster meat (Crassostrea virginica) during frozen storage was investigated. Fresh oyster meat (300 g) was cryoge...
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Article
Open AccessImmobilization of Lactobacillus plantarum NCIMB 8826 ameliorates Citrobacter rodentium induced lesions and enhances the gut inflammatory response in C57BL/6 weanling mice
Infectious diarrhea is a major cause of infant mortality in most develo** countries. In this research, we evaluated the potential of immobilized Lactobacillus plantarum NCIMB 8826 on weanimix infant cereal and ...
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Article
Development of pelleted feed containing probiotic Lactobacillus rhamnosus GG and Jerusalem artichoke for Nile Tilapia and its biocompatibility studies
Growth performance and immune systems of tilapias could be improved by Lactobacillus rhamnosus GG (LGG) and Jerusalem artichoke. This research aimed to determine the effects of Jerusalem artichoke on LGG viabilit...
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Article
Open AccessAle beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics
Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is current...
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Article
Open AccessInfluence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viab...
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Article
Open AccessDevelopment of milk powder containing Lactobacillus plantarum NCIMB 8826 immobilized with prebiotic hi-maize starch and survival under simulated gastric and intestinal conditions
The objectives of this study were to develop a probiotic milk powder containing Lactobacillus plantarum NCIMB 8826 immobilized with prebiotic Hi-maize starch and to analyze cell viability after spray drying and e...
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Article
Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers
This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absor...
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Article
Releasing characteristics of anthocyanins extract in pectin–whey protein complex microcapsules coated with zein
This study investigated pectin-based capsules as delivery systems for purple rice bran anthocyanin extract (AE) during exposure to simulated gastrointestinal conditions. Four different capsules loaded with AE ...
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Article
Chitosan Nanoparticle Penetration into Shrimp Muscle and its Effects on the Microbial Quality
Chitosan (CH) and chitosan-sodium tripolyphosphate (CH-TPP) solutions were produced with and without sonication and ultra-shearing. The CH and CH-TPP particles and solutions were evaluated for physicochemical ...
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Article
Use of an Adsorption Process for Purification of Pollock-Oil-Based Biodiesel Comprises Methyl Esters
The quality of biodiesel from crude pollock oil and the effect of a purification process on the physicochemical properties of pollock oil biodiesel were evaluated. Unpurified pollock oil (PO) was transesterifi...
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Article
Physicochemical Properties of Red Salmon Oil (Oncorhynchus nerka) and Microencapsulated Red Salmon Oil Added to Baby Food
Unpurified red salmon oil (UPSO) was processed to obtain purified salmon oil (PSO) by chitosan adsorption. Both unpurified and purified oils were evaluated for peroxide value (PV), free fatty acids (FFA), fatt...
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Article
Effects of Oil Extraction Methods on Physical and Chemical Properties of Red Salmon Oils (Oncorhynchus nerka)
The following four methods were used to extract salmon oil from red salmon heads: RS1 involved a mixture of ground red salmon heads and water, no heat treatment, and centrifugation; RS2 involved ground red sal...
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Article
Kinetics of Lipid Oxidation and Degradation of Flaxseed Oil Containing Crawfish (Procambarus clarkii) Astaxanthin
Flaxseed oil (FO) containing crawfish (Procambarus clarkii) astaxanthin (FOA) was evaluated for lipid oxidation and astaxanthin degradation. The FOA was analyzed for astaxanthin content, free fatty acids (FFA), p...
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Article
Determination of Melting Points, Specific Heat Capacity and Enthalpy of Catfish Visceral Oil During the Purification Process
Changes in melting points, enthalpy, and specific heat capacity of catfish visceral oil at each step of the purification process were studied. Melting points of −46.2 to 21.2 °C for crude oil, −45.9 to 11.5 °C...
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Article
Thermal and flow properties of oils from salmon heads
Thermal and flow properties of unrefined oils from the heads of red or pink salmon were evaluated. Major thermal degradation of the salmon oils occurred between 200 and 450°C. Red and pink salmon oils were com...
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Article
Adsorption of FFA in crude catfish oil onto chitosan, activated carbon, and activated earth: A kinetics study
The feasibility of using chitosan, activated carbon, and activated earth to remove FFA from crude catfish visceral oil, and the adsorption kinetics of the procedure were evaluated. The effect of adsorbents on ...
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Article
Thermal degradation of FA and catfish and menhaden oils at different refining steps
The thermal degradation (weight loss) of individual FA and of catfish and menhaden oils collected from different refining steps was investigated by thermogravimetric analysis. The heat resistance of FA was par...
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Article
Effects of purification process on rheological properties of catfish oil
Effects of oil refining steps (degumming, neutralizing, bleaching, and deodorizing) on rheological properties of catfish oil were investigated. Four rheological models (Newtonian, Bingham, Herschel-Bulkley, an...
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Article
Oil production from catfish viscera
Oil was extracted from catfish viscera and purified (degummed, neutralized, bleached, and deodorized). The yield of catfish oil after purification was 65.7%. The major yield loss took place during the degummin...
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Article
Microwave-assisted catfish liver oil extraction and FA analysis
FA profiles of catfish liver oils were analyzed after microwave-assisted (without solvent extraction) and/or conventional (with solvent extraction) preparation methods. Microwave heating of the smaples was per...