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Comparison of Uncertainty Between Traditional and Alternative Methods for Food Microbiological Analysis
Traditional and Alternative Food Microbiological Analysis
2016/6/2
The objectives highlighted in the present study were to determine the estimates of measurement uncertainty associated with microbiological analysis in food samples performing a gage repeatability and ...
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk
Physicochemical Composition Oggtt
2016/6/2
Oggtt or Madheer is fermented dried milk product traditionally processed by Bedouins in Saudi Arabia and other Arabian Gulf states. The present proposal had studied fourteen items of physiochemical co...
Utilisation of non-traditional forms of cereals in bakery production
common wheat emmer barley mill fractions bread
2014/7/10
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The ...
Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi
Quality Properties Antioxidant Capacity
2016/6/2
Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality proper...
Isolation of Lactic Acid Bacteria from Some Traditional Saudi Food
Traditional Saudi Food Acid Bacteria
2016/6/1
Presently many dairy products are being used in Saudi Arabia. Monitoring and isolation of bacterial activity is of highly significance to sustainable health problems and issues. The objective of the s...
Effect of Full and Partial Substitution of Sesame Seeds with Bambara Groundnuts and Peanuts on the Quality of Sudanese Traditional Food (Khemiss-tweria)
Sesame Seeds Bambara Groundnuts
2016/6/1
In this study, de-hulled Bambara groundnuts and peanuts flours were used for full and partial substitution of sesame seeds in production of khemiss-tweria. The proximate analysis of de-hulled Bambara ...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Study of Physical Cultural Parameters
2016/5/31
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Acrylamide Status in Selected Traditional Saudi Foods and Infant Milk and Foods with Estimation of Daily Exposure
Selected Traditional Saudi Foods Infant Milk
2016/5/31
This study reports the results of the survey study on acrylamide levels in selected traditional foods and infant powder milk and cereal based foods obtained from the Saudi market. Food samples divided...
Studies on Physicochemical Composition of Bennimix: A Traditional Weaning Food
A Traditional Weaning Food Bennimix
2008/11/26
The aim of this study was to determine the physicochemical composition of Bennimix Baby Food (BBF): a traditional weaning food produced in Sierra Leone and compared with cerelac which is similar to BB...
Quantitative Analysis of in Traditional Egyptian Foods (Koushary and Foul Medams), Black Tea, Instant Coffee and Bottled Waters by Solid Phase Extraction-Capillary Gas Chromatography-Mass Spectroscopy
Phthalates Plasticizers Egyptian Foods
2016/5/31
In the present study, method of solid-phase extraction followed by capillary gas chromatography coupled to mass spectrometry (SPE-GC-MS) was used for quantitative analysis of trace levels of phthalate...