Displaying publications 41 - 60 of 216 in total

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  1. Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods
    Chong CH, Law CL, Figiel A, Wojdyło A, Oziembłowski M
    Food Chem, 2013 Dec 15;141(4):3889-96.
    PMID: 23993562 DOI: 10.1016/j.foodchem.2013.06.042
    The objective of this study was to improve product quality of dehydrated fruits (apple, pear, papaya, mango) using combined drying techniques. This involved investigation of bioactivity, colour, and sensory assessment on colour of the dried products as well as the retention of the bio-active ingredients. The attributes of quality were compared in regard to the quality of dehydrated samples obtained from continuous heat pump (HP) drying technique. It was found that for apple, pear and mango the total colour change (ΔE) of samples dried using continuous heat pump (HP) or heat pump vacuum-microwave (HP/VM) methods was lower than of samples dried by other combined methods. However, for papaya, the lowest colour change exhibited by samples dried using hot air-cold air (HHC) method and the highest colour change was found for heat pump (HP) dehydrated samples. Sensory evaluation revealed that dehydrated pear with higher total colour change (ΔE) is more desirable because of its golden yellow appearance. In most cases the highest phenol content was found from fruits dried by HP/VM method. Judging from the quality findings on two important areas namely colour and bioactivity, it was found that combined drying method consisted of HP pre-drying followed by VM finish drying gave the best results for most dehydrated fruits studied in this work as the fruits contain first group of polyphenol compounds, which preferably requires low temperature followed by rapid drying strategy.
    Matched MeSH terms: Food Handling/methods*
  2. Thermosonication and optimization of stingless bee honey processing
    Chong KY, Chin NL, Yusof YA
    Food Sci Technol Int, 2017 Oct;23(7):608-622.
    PMID: 28614964 DOI: 10.1177/1082013217713331
    The effects of thermosonication on the quality of a stingless bee honey, the Kelulut, were studied using processing temperature from 45 to 90 ℃ and processing time from 30 to 120 minutes. Physicochemical properties including water activity, moisture content, color intensity, viscosity, hydroxymethylfurfural content, total phenolic content, and radical scavenging activity were determined. Thermosonication reduced the water activity and moisture content by 7.9% and 16.6%, respectively, compared to 3.5% and 6.9% for conventional heating. For thermosonicated honey, color intensity increased by 68.2%, viscosity increased by 275.0%, total phenolic content increased by 58.1%, and radical scavenging activity increased by 63.0% when compared to its raw form. The increase of hydroxymethylfurfural to 62.46 mg/kg was still within the limits of international standards. Optimized thermosonication conditions using response surface methodology were predicted at 90 ℃ for 111 minutes. Thermosonication was revealed as an effective alternative technique for honey processing.
    Matched MeSH terms: Food Handling/instrumentation*; Food Handling/methods*
  3. Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil
    Choo SY, Leong SK, Henna Lu FS
    Food Sci Technol Int, 2010 Dec;16(6):531-41.
    PMID: 21339169 DOI: 10.1177/1082013210367546
    The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.
    Matched MeSH terms: Food Handling
  4. Processing of fresh palm fruits using microwaves
    Chow MC, Ma AN
    J Microw Power Electromagn Energy, 2007;40(3):165-73.
    PMID: 17645207
    Microwave heating was determined in this study to be suitable for the detachment and drying of palm fruits from whole bunches, cut bunches and spikelets. Microwave treatment of the palm fruits was able to attain the objectives of conventional fresh palm fruits sterilization processeses such as fruit softening, nut conditioning and halting of enzymatic lipolysis. Palm oil and kernel oil solvent extracted respectively from the microwave treated whole fruits and kernel were found to have a good quality of low free fatty acid content. This technology, together with the solvent extraction of the dehydrated fruits, may have the potential to be a continuous, dry and clean technology for palm oil milling.
    Matched MeSH terms: Food Handling/methods*
  5. Identification of carriers among individuals recruited in the typhoid registry in Malaysia using stool culture, polymerase chain reaction, and dot enzyme immunoassay as detection tools
    Chua AL, Aziah I, Balaram P, Bhuvanendran S, Anthony AA, Mohmad SN, et al.
    Asia Pac J Public Health, 2015 Mar;27(2):NP2740-8.
    PMID: 23000800 DOI: 10.1177/1010539512458521
    Chronic carriers of Salmonella Typhi act as reservoirs for the organism and become the agents of typhoid outbreaks in a community. In this study, chronic carriers in Kelantan, Malaysia were first identified using the culture and polymerase chain reaction method. Then, a novel serological tool, designated Typhidot-C, was evaluated in retrospect using the detected individuals as control positives. Chronic carriage positive by the culture and polymerase chain reaction method was recorded at 3.6% (4 out of 110) among individuals who previously had acute typhoid fever and a 9.4% (10 out of 106) carriage rate was observed among food handlers screened during outbreaks. The Typhidot-C assay was able to detect all these positive carriers showing its potential as a viable carrier screening tool and can be used for efficient detection of typhoid carriers in an endemic area. These findings were used to establish the first carrier registry for S Typhi carriers in Malaysia.
    Matched MeSH terms: Food Handling
  6. Fulltext Food safety issues in recent Flood 2006-2007 in Johore
    Daud, A.R., Thayalan, R., Farhatun Najmi, M.G.
    Malaysian Journal of Community Health, 2009;15(3):55-59.
    MyJurnal
    Background and Objective : Johor was affected by the worst flood in 100 years in December 2006 and again in January 2007. The concern that improper sanitary facilities and contaminated water supply at relief centres would result in contaminated food made monitoring of food hygiene vital. The objective of this paper is to describe food hygiene surveillance activities carried out in flood relief centres and flood affected areas and the challenges faced in carrying out these activities.
    Methodology : The food hygiene surveillance activities were carried out by the Assistant Environmental Health Officers (AEHO) in the districts. Among the surveillance activities carried out are inspection of food preparation areas in relief centres, inspection of food premises in flood affected areas and food sampling. Premise inspections were carried out using a specific inspection format. Food samples taken were sent to Public Health Laboratory, Johor Bahru for microbiological analysis. Anti typhoid vaccination for food handlers were also carried out. Apart from that, observations made by the health teams were alsotaken into account.
    Results : A total of 3,159 food preparation areas in relief centres were inspected. During the same period, a total of 2,317 food premises in flood affected areas were inspected as soon these premises started operating after the floods. Inspections showed that 69 food preparation areas in relief centres and 181 food premises in flood affected areas had unsatisfactory hygiene. A total of 1,566 holding samples were taken and 425 samples were sent to the laboratory for analysis. Forty-six of the samples analysed were found to be positive for pathogenic bacteria such as e. coli, staphylococcus aureus and salmonella.
    Conclusion : The health personnel from the Johor Health Department in various districts carried out an excellent job in ensuring food safety during the floods. There were no outbreaks of food poisoning. However analysis of food samples taken during the floods did show the presence of pathogenic organisms but probably their numbers were not high enough to cause any food poisoning. The promotion and enforcement of food hygiene requirements should be carried out continuously to ensure that every individual understands the need for hygiene and food safety during disaster situation such as flood.
    Matched MeSH terms: Food Handling
  7. Ultra-processed foods and mortality: analysis from the Prospective Urban and Rural Epidemiology study
    Dehghan M, Mente A, Rangarajan S, Mohan V, Swaminathan S, Avezum A, et al.
    Am J Clin Nutr, 2023 Jan;117(1):55-63.
    PMID: 36789944 DOI: 10.1016/j.ajcnut.2022.10.014
    BACKGROUND: Higher intake of ultra-processed foods (UPFs) has been associated with increased risk of CVD and mortality in observational studies from Western countries but data from non-Western countries are limited.

    OBJECTIVES: We aimed to assess the association between consumption of UPFs and risk of mortality and major CVD in a cohort from multiple world regions.

    DESIGN: This analysis includes 138,076 participants without a history of CVD between the ages of 35 and 70 y living on 5 continents, with a median follow-up of 10.2 y. We used country-specific validated food-frequency questionnaires to determine individuals' food intake. We classified foods and beverages based on the NOVA classification into UPFs. The primary outcome was total mortality (CV and non-CV mortality) and secondary outcomes were incident major cardiovascular events. We calculated hazard ratios using multivariable Cox frailty models and evaluated the association of UPFs with total mortality, CV mortality, non-CV mortality, and major CVD events.

    RESULTS: In this study, 9227 deaths and 7934 major cardiovascular events were recorded during the follow-up period. We found a diet high in UPFs (≥2 servings/d compared with 0 intake) was associated with higher risk of mortality (HR: 1.28; 95% CI: 1.15, 1.42; P-trend < 0.001), CV mortality (HR: 1.17; 95% CI: 0.98, 1.41; P-trend = 0.04), and non-CV mortality (HR: 1.32; 95% CI 1.17, 1.50; P-trend < 0.001). We did not find a significant association between UPF intake and risk of major CVD.

    CONCLUSIONS: A diet with a high intake of UPFs was associated with a higher risk of mortality in a diverse multinational study. Globally, limiting the consumption of UPFs should be encouraged.

    Matched MeSH terms: Food Handling
  8. Fulltext Evaluation of the safety of domestic food preparation in Malaysia
    Desmarchelier PM, Apiwathnasorn C, Vilainerun D, Watson C, Johari MR, Ahmad Z, et al.
    Bull World Health Organ, 1994;72(6):877-84.
    PMID: 7867133
    Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated "poor" in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftover items being stored at ambient temperature until required. In the house that prepared food for distribution, breakfast was prepared during the evening, stored at ambient temperature overnight, and reheated before sale the next morning. There was a local preference for cooking food at temperatures close to boiling point; this reduced the numbers of vegetative cells but not those of spores. In some stored foods the populations of Staphylococcus aureus, Bacillus cereus and mesophilic aerobic bacteria increased, the last-mentioned reaching spoilage levels. Reheating reduced the populations of proliferating bacteria in most foods to acceptable levels but would not have destroyed heat-resistant enterotoxins. Because of their importance in combating acute bacterial foodborne disease, the control of the temperature and time factors during the cooking and storage of food should receive special attention in education on health and food safety.
    Matched MeSH terms: Food Handling/standards*
  9. Effects of limited moisture content and storing temperature on retrogradation of rice starch
    Ding L, Zhang B, Tan CP, Fu X, Huang Q
    Int J Biol Macromol, 2019 Sep 15;137:1068-1075.
    PMID: 31260761 DOI: 10.1016/j.ijbiomac.2019.06.226
    The objective of this study is to investigate the effects of limited moisture content and storing temperature on the retrogradation of rice starch. Starch was gelatinized in various moisture contents (30-42%) and rice paste was stored at different temperatures (4 °C, 15 °C, 30 °C, -18/30 °C and 4/30 °C). X-ray diffraction (XRD) analysis revealed that after retrogradation, the crystalline type of rice starch changed from A-type to B + V type. The B-type crystallinity of retrograded rice starch under 30 °C was the highest among the five temperature conditions, and an increase in B-type crystallinity with increasing moisture content was observed. Differential scanning calorimetry (DSC) results revealed that rice starch retrogradation consists of recrystallization of amylopectin and amylose, and is mainly attributed to amylopectin. The higher moisture content was favorable for amylopectin recrystallization, whereas the moisture content had little effect on the amylose recrystallization. The optimal temperature for amylopectin and amylose recrystallization was 4 °C and 15 °C, respectively. The amylopectin recrystallization enthalpy of rice starch stored at 4/30 °C was mediated between 4 °C and 30 °C but always higher than that at -18/30 °C. On the whole, after being heated at 42% moisture content and stored at 4 °C, rice starch showed the maximum total retrogradation enthalpy (8.44 J/g).
    Matched MeSH terms: Food Handling
  10. Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
    El-Garhi HM, El-Aidie SA, Rashid NA, Hayee ZA
    Food Sci Technol Int, 2018 Sep;24(6):465-475.
    PMID: 29600878 DOI: 10.1177/1082013218766979
    This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined. The results showed that protein content of all treatments was significantly lower than the control. Utilization of starter cultures in ultrafiltered processed cheese production increased titratable acidity, where titratable acidity of the treatments (PC22-3, PC60-3, and PC8-3) was significantly higher than the other treatments and the control. PC8-1, PC60-1, and PC22-1 treatments were the highest penetrometer readings and with low firmness. All treatments had higher water soluble nitrogen/total nitrogen%, total bacterial viable and lactic acid bacterial counts especially PC22-3, PC60-3, and PC8-3 compared to the control. The results revealed that PC60-1 and PC22-3 treatments gained the highest acceptability scores than PC60-3, PC22-1, and the control.
    Matched MeSH terms: Food Handling*
  11. Enterobacteriaceae in dehydrated powdered infant formula manufactured in Indonesia and Malaysia
    Estuningsih S, Kress C, Hassan AA, Akineden O, Schneider E, Usleber E
    J Food Prot, 2006 Dec;69(12):3013-7.
    PMID: 17186672
    To determine the occurrence of Salmonella and Shigella in infant formula from Southeast Asia, 74 packages of dehydrated powdered infant follow-on formula (recommended age, > 4 months) from five different manufacturers, four from Indonesia and one from Malaysia, were analyzed. None of the 25-g test portions yielded Salmonella or Shigella. However, further identification of colonies growing on selective media used for Salmonella and Shigella detection revealed the frequent occurrence of several other Enterobacteriaceae species. A total of 35 samples (47%) were positive for Enterobacteriaceae. Ten samples (13.5%) from two Indonesian manufacturers yielded Enterobacter sakazakii. Other Enterobacteriaceae isolated included Pantoea spp. (n = 12), Escherichia hermanii (n = 10), Enterobacter cloacae (n = 8), Klebsiella pneumoniae subsp. pneumoniae (n = 3), Citrobacter spp. (n = 2), Serratia spp. (n = 2), and Escherichia coli (n = 2). To our knowledge, this is the first report to describe the contamination of dehydrated powdered infant formula from Indonesia with E. sakazakii and several other Enterobacteriaceae that could be opportunistic pathogens. Improper preparation and conservation of these products could result in a health risk for infants in Indonesia.
    Matched MeSH terms: Food Handling/methods*; Food Handling/standards
  12. Fulltext Intelligent color vision system for ripeness classification of oil palm fresh fruit bunch
    Fadilah N, Mohamad-Saleh J, Abdul Halim Z, Ibrahim H, Syed Ali SS
    Sensors (Basel), 2012;12(10):14179-95.
    PMID: 23202043 DOI: 10.3390/s121014179
    Ripeness classification of oil palm fresh fruit bunches (FFBs) during harvesting is important to ensure that they are harvested during optimum stage for maximum oil production. This paper presents the application of color vision for automated ripeness classification of oil palm FFB. Images of oil palm FFBs of type DxP Yangambi were collected and analyzed using digital image processing techniques. Then the color features were extracted from those images and used as the inputs for Artificial Neural Network (ANN) learning. The performance of the ANN for ripeness classification of oil palm FFB was investigated using two methods: training ANN with full features and training ANN with reduced features based on the Principal Component Analysis (PCA) data reduction technique. Results showed that compared with using full features in ANN, using the ANN trained with reduced features can improve the classification accuracy by 1.66% and is more effective in developing an automated ripeness classifier for oil palm FFB. The developed ripeness classifier can act as a sensor in determining the correct oil palm FFB ripeness category.
    Matched MeSH terms: Food Handling/instrumentation
  13. The use of a molecular technique for the detection of porcine ingredients in the Malaysian food market
    Farouk AE, Batcha MF, Greiner R, Salleh HM, Salleh MR, Sirajudin AR
    Saudi Med J, 2006 Sep;27(9):1397-400.
    PMID: 16951781
    To develop a molecular technique that is fast and reliable in detecting porcine contamination or ingredients in foods.
    Matched MeSH terms: Food Handling*
  14. Iron-Binding Capacity of Defatted Rice Bran Hydrolysate and Bioavailability of Iron in Caco-2 Cells
    Foong LC, Imam MU, Ismail M
    J Agric Food Chem, 2015 Oct 21;63(41):9029-36.
    PMID: 26435326 DOI: 10.1021/acs.jafc.5b03420
    The present study was aimed at utilizing defatted rice bran (DRB) protein as an iron-binding peptide to enhance iron uptake in humans. DRB samples were treated with Alcalase and Flavourzyme, and the total extractable peptides were determined. Furthermore, the iron-binding capacities of the DRB protein hydrolysates were determined, whereas iron bioavailability studies were conducted using an in vitro digestion and absorption model (Caco-2 cells). The results showed that the DRB protein hydrolysates produced by combined Alcalase and Flavourzyme hydrolysis had the best iron-binding capacity (83%) after 90 min of hydrolysis. The optimal hydrolysis time to produce the best iron-uptake in Caco-2 cells was found to be 180 min. The results suggested that DRB protein hydrolysates have potent iron-binding capacities and may enhance the bioavailability of iron, hence their suitability for use as iron-fortified supplements.
    Matched MeSH terms: Food Handling
  15. Fulltext Assessing biofilm formation by Listeria monocytogenes
    Fouladynezhad, N., Afsah-Hejri, L., Rukayadi, Y., Abdulkarim, S.M., Son, R., Marian, M.N.
    International Food Research Journal, 2013;20(2):987-990.
    MyJurnal
    Listeria monocytogenes (L. monocytogenes) is a serious food-borne pathogen for immunocompromised individuals. L. monocytogenes is capable of producing biofilm on the surface of food processing lines and instruments. The biofilm transfers contamination to food products and impose risk to public health. Transfers contamination to food products, and impose risk hazard to public health. The aim of this study was to investigate biofilm producing ability of L. monocytogenes isolates. Microtitre assay was used to measure the amount of biofilm production by ten L. monocytogenes isolates from minced chicken / meat, sausages and burgers. Results showed that all 10 L. monocytogenes isolates were able to form biofilm after 24 h at 20˚C on polystyrene surface (the common surface in food industries). Some strains were capable of forming biofilm more than the others. All strains showed a slight raise in the quantities of attached cells over 48 and 72 h. L. monocytogenes strains isolated from minced chicken, minced meat and burgers were better biofilm-producers comparing to the strains isolated from sausages.
    Matched MeSH terms: Food Handling
  16. In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose
    Gan CY, Cheng LH, Azahari B, Easa AM
    Int J Food Sci Nutr, 2009;60 Suppl 7:99-108.
    PMID: 19194813 DOI: 10.1080/09637480802635090
    Cross-linked soy protein isolate (SPI) gels were produced via single-treatment of SPI with microbial transglutaminase (MTG) for 5 h or 24 h, or with ribose for 2 h, or via combined-treatments of SPI with MTG followed by heating with ribose. Assessment of gel strength and solubility concluded that measures which increased protein cross-links resulted in improved gel strength; however, in most cases the digestibility and amino acid content of the gels were reduced. The combined treated gel of SPI/MTG for 24 h/ribose was more easily digested by digestive enzymes and retained higher amounts of amino acids compared with the control Maillard gels of SPI with ribose. MTG consumed lysine and glutamine and reduced the availability of amino acids for the Maillard reaction with ribose. MTG was able to preserve the nutritional value of SPI against the destructive effect of the Maillard reaction and cross-links.
    Matched MeSH terms: Food Handling/methods
  17. Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches
    Hajeb P, Sloth JJ, Shakibazadeh S, Mahyudin NA, Afsah-Hejri L
    Compr Rev Food Sci Food Saf, 2014 Jul;13(4):457-472.
    PMID: 33412705 DOI: 10.1111/1541-4337.12068
    Toxic elements such as mercury, arsenic, cadmium, and lead, sometimes called heavy metals, can diminish mental and central nervous system function; elicit damage to blood composition as well as the kidneys, lungs, and liver; and reduce energy levels. Food is considered one of the main routes of their entry into the human body. Numerous studies have been performed to examine the effects of common food processing procedures on the levels of toxic elements in food. While some studies have reported negative effects of processing, several have shown that processing practices may have a positive effect on the reduction of toxic elements in foodstuffs. A number of studies have also introduced protocols and suggested chemical agents that reduce the amount of toxic elements in the final food products. In this review, the reported methods employed for the reduction of toxic elements are discussed with particular emphasis on the chemical binding of both the organic and inorganic forms of each element in various foods. The molecular groups and the ligands by which the food products bind with the metals and the types of these reactions are also presented.
    Matched MeSH terms: Food Handling
  18. Continuous biosynthesis of biodiesel from waste cooking palm oil in a packed bed reactor: optimization using response surface methodology (RSM) and mass transfer studies
    Halim SF, Kamaruddin AH, Fernando WJ
    Bioresour Technol, 2009 Jan;100(2):710-6.
    PMID: 18819793 DOI: 10.1016/j.biortech.2008.07.031
    This study aimed to develop an optimal continuous procedure of lipase-catalyzes transesterification of waste cooking palm oil in a packed bed reactor to investigate the possibility of large scale production further. Response surface methodology (RSM) based on central composite rotatable design (CCRD) was used to optimize the two important reaction variables packed bed height (cm) and substrate flow rate(ml/min) for the transesterification of waste cooking palm oil in a continuous packed bed reactor. The optimum condition for the transesterification of waste cooking palm oil was as follows: 10.53 cm packed bed height and 0.57 ml/min substrate flow rate. The optimum predicted fatty acid methyl ester (FAME) yield was 80.3% and the actual value was 79%. The above results shows that the RSM study based on CCRD is adaptable for FAME yield studied for the current transesterification system. The effect of mass transfer in the packed bed reactor has also been studied. Models for FAME yield have been developed for cases of reaction control and mass transfer control. The results showed very good agreement compatibility between mass transfer model and the experimental results obtained from immobilized lipase packed bed reactor operation, showing that in this case the FAME yield was mass transfer controlled.
    Matched MeSH terms: Food Handling
  19. Fulltext Optimization of enzymatic hydrolysis conditions of Golden Apple snail (Pomacea canaliculata) protein by Alcalase
    Hamid, S.A., Halim, N.R.A., Sarbon, N.M.
    International Food Research Journal, 2015;22(4):1615-1623.
    MyJurnal
    The objective of this study is to establish conditions that allow optimal yield and antioxidant
    activity for Golden Apple Snail (GAS) (Pomacea canaliculata) protein hydrolysate by employing
    response surface methodology (RSM). A three level, face-centered, central composite design
    (CCD) was adapted to assess the effects of temperature (45–65˚C); pH (8–10); the ratio of
    enzyme to substrate (2–4%); and hydrolysis time (60–180 min). The antioxidative activity
    of the hydrolysate obtained under optimized conditions was then evaluated via the following
    metrics: hydroxyl radical scavenging, reducing power, and chelating effects on ferrous ion.
    Established optimal conditions for the enzymatic protein hydrolysis of GAS were a temperature
    of 45˚C, a pH of 10, an enzyme concentration of 2%, and hydrolysis time of 159 minutes. The
    optimized GAS protein hydrolysate produced an experimental yield of 9.72% and antioxidant
    activity of 73.54%—slightly less than the predicted yield of 11.36% and antioxidant activity of
    78.88%. The optimized GAS protein hydrolysate formed demonstrated both higher chelating
    effects and hydroxyl scavenging activity but had lower reducing power. These results suggest
    that GAS protein hydrolysate holds potential as a natural antioxidant for use in food processing.
    Matched MeSH terms: Food Handling
  20. Fulltext Halal Food Performance and Its Influence on Patron Retention Process at Tourism Destination
    Han H, Lho LH, Raposo A, Radic A, Ngah AH
    Int J Environ Res Public Health, 2021 03 16;18(6).
    PMID: 33809470 DOI: 10.3390/ijerph18063034
    Muslim tourism is one of the most rapidly developing sectors in the international tourism industry. Nevertheless, halal food performance and its relationship with international Muslim traveler decision-making and behaviors have not been sufficiently examined. The present research explored the influence of halal food performance, which encompasses availability, health/nutrition, accreditation, and cleanness/safety/hygiene factors, on the Muslim traveler retention process at a non-Islamic destination. A survey methodology with a quantitative data analytic approach was employed to achieve research goals. Our findings indicated that halal food performance increased destination trust and destination attachment, which in turn influenced Muslim traveler retention. Additionally, the efficacy of the higher-order framework of halal food performance was defined. Both destination trust and attachment mediated the effect of halal food performance on retention. A halal-friendly destination image included a moderating influence on the retention process. The effectiveness of the proposed theoretical framework for explicating Muslim traveler behaviors was uncovered. This research better introduces the importance of halal food performance and its attributes for the elicitation of Muslim traveler approach responses and behaviors at a non-Islamic destination to researchers and practitioners.
    Matched MeSH terms: Food Handling
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