MyMedR

Displaying publications 41 - 60 of 101 in total

Abstract:

Sort:

Fulltext Development of Next Generation Stevia Sweetener: Rebaudioside M

Prakash I, Markosyan A, Bunders C

Foods, 2014 Feb 27;3(1):162-175.
PMID: 28234311 DOI: 10.3390/foods3010162

This work aims to review and showcase the unique properties of rebaudioside M as a natural non-caloric potential sweetener in food and beverage products. To determine the potential of rebaudioside M, isolated from Stevia rebaudiana Bertoni, as a high potency sweetener, we examined it with the Beidler Model. This model estimated that rebaudioside M is 200-350 times more potent than sucrose. Numerous sensory evaluations of rebaudioside M's taste attributes illustrated that this steviol glycoside possesses a clean, sweet taste with a slightly bitter or licorice aftertaste. The major reaction pathways in aqueous solutions (pH 2-8) for rebaudioside M are similar to rebaudioside A. Herein we demonstrate that rebaudioside M could be of great interest to the global food industry because it is well-suited for blending and is functional in a wide variety of food and beverage products.

Matched MeSH terms: Food Industry
Fulltext Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

Zarrabi A, Alipoor Amro Abadi M, Khorasani S, Mohammadabadi MR, Jamshidi A, Torkaman S, et al.

Molecules, 2020 Feb 01;25(3).
PMID: 32024189 DOI: 10.3390/molecules25030638

Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input. The other nanoscale object discussed in this entry, i.e., tocosome, is a recently introduced bioactive carrier made mainly from tocopheryl phosphates. Due to their bi-compartmental structure, which consists of lipidic and aqueous compartments, these nanocarriers are capable of carrying hydrophilic and hydrophobic material separately or simultaneously. Nanoliposomes and tocosomes are able to provide protection and release of sensitive food-grade bioactive materials in a sustained manner. They are being utilized for the encapsulation of different types of bioactive materials (such as drugs, vaccines, antimicrobials, antioxidants, minerals and preservatives), for the enrichment and fortification of different food and nutraceutical formulations and manufacturing of functional products. However, a number of issues unique to the nutraceutical and food industry must first be resolved before these applications can completely become a reality. Considering the potentials and promises of these colloidal carrier systems, the present article reviews various aspects of nanoliposomes, in comparison with tocosomes, including the ingredients used in their manufacture, formation mechanisms and issues pertaining to their application in the formulation of health promoting dietary supplements and functional food products.

Matched MeSH terms: Food Industry
Fulltext Selective Electrochemical Conversion of Glycerol to Glycolic Acid and Lactic Acid on a Mixed Carbon-Black Activated Carbon Electrode in a Single Compartment Electrochemical Cell

Lee CS, Aroua MK, Wan Daud WA, Cognet P, Pérès Y, Ajeel MA

Front Chem, 2019;7:110.
PMID: 30931294 DOI: 10.3389/fchem.2019.00110

In recent years, the rapid swift increase in world biodiesel production has caused an oversupply of its by-product, glycerol. Therefore, extensive research is done worldwide to convert glycerol into numerous high added-value chemicals i.e., glyceric acid, 1,2-propanediol, acrolein, glycerol carbonate, dihydroxyacetone, etc. Hydroxyl acids, glycolic acid and lactic acid, which comprise of carboxyl and alcohol functional groups, are the focus of this study. They are chemicals that are commonly found in the cosmetic industry as an antioxidant or exfoliator and a chemical source of emulsifier in the food industry, respectively. The aim of this study is to selectively convert glycerol into these acids in a single compartment electrochemical cell. For the first time, electrochemical conversion was performed on the mixed carbon-black activated carbon composite (CBAC) with Amberlyst-15 as acid catalyst. To the best of our knowledge, conversion of glycerol to glycolic and lactic acids via electrochemical studies using this electrode has not been reported yet. Two operating parameters i.e., catalyst dosage (6.4-12.8% w/v) and reaction temperature [room temperature (300 K) to 353 K] were tested. At 353 K, the selectivity of glycolic acid can reach up to 72% (with a yield of 66%), using 9.6% w/v catalyst. Under the same temperature, lactic acid achieved its highest selectivity (20.7%) and yield (18.6%) at low catalyst dosage, 6.4% w/v.

Matched MeSH terms: Food Industry
Fulltext Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage

Nyam, K.L., Wong, M.M., Long, K., Tan, C.P.

International Food Research Journal, 2013;20(2):695-701.
MyJurnal

With the concern of adverse effects of lipid oxidation on food deterioration and human health, the antioxidant activities of kenaf seed extracts (KSE), roselle seed extracts (RSE) and roselle extracts (RE) were evaluated by comparing its oxidative stability in refined, bleached & deodorised (RBD) sunflower oils with that of in synthetic antioxidant, BHA. Established methods such as peroxide values (PV), p-anisidine values (AV), TOTOX values, free fatty acids (FFA), iodine values (IV), total phenolic contents (TPC), conjugated dienes (CD) and conjugated triene (CT) were employed to assess the extent of oil deterioration. During 24 days storage, consensus was accomplished based on the results assessed by PV, TOTOX, CD, CT, IV and TPC at which the antioxidant activities of KSE, RSE and RE were better than BHA. Surprisingly, the results obtained by AV and FFA assays showed the reversed. Among the extracts, RSE exhibited the best antioxidant activities. These suggest that KSE, RSE and RE may be used as potential source of natural antioxidants in the application of food industry to prevent lipid oxidation.

Matched MeSH terms: Food Industry
Fulltext Proximate analysis, mineral content and antioxidant capacity of milk apple, malay apple and water apple

Lim, A.S.L., Rabeta, M.S.

International Food Research Journal, 2013;20(2):673-679.
MyJurnal

The aim of this study is to determine the antioxidant capacity of underutilized fruits in Malaysia namely Milk apple (Syzygium malaccense), Malay apple (Syzygium malaccense (L.) Merr. and Perry), and Water apple (Syzygium aqueum). Synthetic antioxidants (BHA and BHT) commonly used in the food industries may not be as safe as it was presumed earlier. As BHA and BHT may be carcinogenic, it is important to look for new sources of natural antioxidants from fruits and vegetables. Freeze dried samples extracted with acetone and water were measured by ferric 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. Acetone extract (50%) showed higher values for both DPPH and FRAP assays compared with water extract. Milk apple has the highest DPPH value of 95.26% inhibition of DPPH. Milk apple also showed the highest FRAP value with 8722.22 µM of Fe (II) per gram of freeze dried sample. There was a significant difference (P < 0.05) in the types of extraction used. Antioxidant capacities of the samples are in the following order: Milk apple > Malay apple > Water apple. Proximate compositions and mineral contents of the samples were determined too. The samples can be used as a source of natural antioxidants.

Matched MeSH terms: Food Industry
Fulltext Separation, Identification, and Bioactivities of the Main Gallotannins of Red Sword Bean (Canavalia gladiata) Coats

Gan RY, Kong KW, Li HB, Wu K, Ge YY, Chan CL, et al.

Front Chem, 2018;6:39.
PMID: 29541634 DOI: 10.3389/fchem.2018.00039

The red sword bean (Canavalia gladiata) is an underutilized edible bean cultivated in China. It was previously found to have the highest content of antioxidant polyphenols among 42 edible beans, mainly gallic acid, and gallotannins in its red bean coat, an apparently unique characteristic among edible beans. In this study, the main phenolic compounds in red sword bean coats were further separated by Sephadex LH-20 column chromatography, and identified by LC-MS/MS. Furthermore, the FRAP and ABTS antioxidant activities and antibacterial activity (diameter of inhibition zone, DIZ) of main gallotannin-rich fractions were tested. Our results showed that gallotannins of red sword bean coats were mainly comprised of monogalloyl to hexagalloyl hexosides. Interestingly, tetragalloyl, pentagalloyl, and hexagalloyl hexosides were identified as the possible candidates responsible for the red color of the coats. On the other hand, gallotannin-rich fractions exhibited diverse antioxidant and antibacterial activities, and tetragalloyl hexoside overall had the highest free radical scavenging and antibacterial activities. The degree of galloylation did not completely explain the structure-function relationship of gallotannins isolated from red sword bean coats, as there should exist other factors affecting their bioactivities. In conclusion, red sword bean coats are excellent natural sources of gallotannins, and their gallotannin-rich extracts can be utilized as natural antioxidant and antibacterial agents with potential health benefits as well as application in food industry.

Matched MeSH terms: Food Industry
Fulltext Breastfeeding, first-food systems and corporate power: a case study on the market and political practices of the transnational baby food industry and public health resistance in the Philippines

Baker P, Zambrano P, Mathisen R, Singh-Vergeire MR, Escober AE, Mialon M, et al.

Global Health, 2021 10 26;17(1):125.
PMID: 34702285 DOI: 10.1186/s12992-021-00774-5

BACKGROUND: The aggressive marketing of breastmilk substitutes (BMS) reduces breastfeeding, and harms child and maternal health globally. Yet forty years after the World Health Assembly adopted the International Code of Marketing of Breast-milk Substitutes (The Code), many countries are still to fully implement its provisions into national law. Furthermore, despite The Code, commercial milk formula (CMF) markets have markedly expanded. In this paper, we adopt the Philippines as a case study to understand the battle for national Code implementation. In particular, we investigate the market and political strategies used by the baby food industry to shape the country's 'first-food system', and in doing so, promote and sustain CMF consumption. We further investigate how breastfeeding coalitions and advocates have resisted these strategies, and generated political commitment for a world-leading breastfeeding policy framework and protection law (the 'Milk Code'). We used a case study design and process tracing method, drawing from documentary and interview data.
RESULTS: The decline in breastfeeding in the Philippines in the mid-twentieth Century associated with intensive BMS marketing via health systems and consumer advertising. As regulations tightened, the industry more aggressively promoted CMFs for older infants and young children, thereby 'marketing around' the Milk Code. It established front groups to implement political strategies intended to weaken the country's breastfeeding policy framework while also fostering a favourable image. This included lobbying government officials and international organizations, emphasising its economic importance and threats to foreign investment and trade, direct litigation against the government, messaging that framed marketing in terms of women's choice and empowerment, and forging partnerships. A resurgence in breastfeeding from the mid-1980s onwards reflected strengthening political commitment for a national breastfeeding policy framework and Milk Code, resulting in-turn, from collective actions by breastfeeding coalitions, advocates and mothers.
CONCLUSION: The Philippines illustrates the continuing battle for worldwide Code implementation, and in particular, how the baby food industry uses and adapts its market and political practices to promote and sustain CMF markets. Our results demonstrate that this industry's political practices require much greater scrutiny. Furthermore, that mobilizing breastfeeding coalitions, advocacy groups and mothers is crucial to continually strengthen and protect national breastfeeding policy frameworks and Code implementation.

Matched MeSH terms: Food Industry
Fulltext Antioxidant, Antimicrobial Activity and Toxicity Test of Pilea microphylla

Modarresi Chahardehi A, Ibrahim D, Fariza Sulaiman S

Int J Microbiol, 2010;2010:826830.
PMID: 20652052 DOI: 10.1155/2010/826830

A total of 9 plant extracts were tested, using two different kinds of extracting methods to evaluate the antioxidant and antimicrobial activities from Pilea microphylla (Urticaceae family) and including toxicity test. Antioxidant activity were tested by using DPPH free radical scavenging, also total phenolic contents and total flavonoid contents were determined. Toxicity assay carried out by using brine shrimps. Methanol extract of method I (ME I) showed the highest antioxidant activity at 69.51 +/- 1.03. Chloroform extract of method I (CE I) showed the highest total phenolic contents at 72.10 +/- 0.71 and chloroform extract of method II (CE II) showed the highest total flavonoid contents at 60.14 +/- 0.33. The antimicrobial activity of Pilea microphylla extract was tested in vitro by using disc diffusion method and minimum inhibitory concentration (MIC). The Pilea microphylla extract showed antibacterial activity against some Gram negative and positive bacteria. The extracts did not exhibit antifungal and antiyeast activity. The hexane extract of method I (HE I) was not toxic against brine shrimp (LC50 value was 3880 mug/ml). Therefore, the extracts could be suitable as antimicrobial and antioxidative agents in food industry.

Matched MeSH terms: Food Industry
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 Industry/instrumentation
Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms

Tan TB, Yussof NS, Abas F, Mirhosseini H, Nehdi IA, Tan CP

Food Chem, 2016 Mar 1;194:416-23.
PMID: 26471574 DOI: 10.1016/j.foodchem.2015.08.045

A solvent displacement method was used to prepare lutein nanodispersions. The effects of processing parameters (addition method, addition rate, stirring time and stirring speed) and emulsifiers with different stabilizing mechanisms (steric, electrostatic, electrosteric and combined electrostatic-steric) on the particle size and particle size distribution (PSD) of the nanodispersions were investigated. Among the processing parameters, only the addition method and stirring time had significant effects (p<0.05) on the particle size and PSD. For steric emulsifiers, Tween 20, 40, 60 and 80 were used to produce nanodispersions successfully with particle sizes below 100nm. Tween 80 (steric) was then chosen for further comparison against sodium dodecyl sulfate (SDS) (electrostatic), sodium caseinate (electrosteric) and SDS-Tween 80 (combined electrostatic-steric) emulsifiers. At the lowest emulsifier concentration of 0.1%, all the emulsifiers invariably produced stable nanodispersions with small particle sizes (72.88-142.85nm) and narrow PSDs (polydispersity index<0.40).

Matched MeSH terms: Food Industry/methods
Respiratory health of rice millers in Kelantan, Malaysia

Musa R, Naing L, Ahmad Z, Kamarul Y

Southeast Asian J. Trop. Med. Public Health, 2000 Sep;31(3):575-8.
PMID: 11289024

A cross sectional study was carried out to evaluate the effect of rice husk dust in rice millers in Malaysia. Altogether 69 workers participated in this study. They were interviewed using standardized questionnaires and lung function tests were performed. Chest tightness was among the common symptoms (34.9%) complained by workers. Age, duration of employment and smoking status were among the factors associated with respiratory symptoms (p < 0.01). Lung function tests revealed some degree of impairment compared to the healthy population.

Matched MeSH terms: Food Industry*
Fulltext Harmonisation of food labelling regulations in Southeast Asia: benefits, challenges and implications

Kasapila W, Shaarani SM

Asia Pac J Clin Nutr, 2011;20(1):1-8.
PMID: 21393103

In the globalised world of the 21st century, issues of food and nutrition labelling are of pre-eminent importance. Several international bodies, including the World Health Organisation and World Trade Organisation, are encouraging countries to harmonise their food and nutrition regulations with international standards, guidelines and recommendations such as those for Codex Alimentarius. Through harmonisation, these organisations envisage fewer barriers to trade and freer movement of food products between countries, which would open doors to new markets and opportunities for the food industry. In turn, increased food trade would enhance economic development and allow consumers a greater choice of products. Inevitably, however, embracing harmonisation brings along cost implications and challenges that have to be overcome. Moreover, the harmonisation process is complex and sporadic in light of the tasks that countries have to undertake; for example, updating legislation, strengthening administrative capabilities and establishing analytical laboratories. This review discusses the legislation and regulations that govern food and nutrition labelling in Southeast Asia, and highlights the discrepancies that exist in this regard, their origin and consequences. It also gives an account of the current status of harmonising labelling of pre-packaged foodstuffs in the region and explains the subsequent benefits, challenges and implications for governments, the food industry and consumers.

Matched MeSH terms: Food Industry/economics
Modeling BOD and COD removal from Palm Oil Mill Secondary Effluent in floating wetland by Chrysopogon zizanioides (L.) using response surface methodology

Darajeh N, Idris A, Fard Masoumi HR, Nourani A, Truong P, Sairi NA

J Environ Manage, 2016 Oct 01;181:343-352.
PMID: 27393941 DOI: 10.1016/j.jenvman.2016.06.060

While the oil palm industry has been recognized for its contribution towards economic growth and rapid development, it has also contributed to environmental pollution due to the production of huge quantities of by-products from the oil extraction process. A phytoremediation technique (floating Vetiver system) was used to treat Palm Oil Mill Secondary Effluent (POMSE). A batch study using 40 L treatment tanks was carried out under different conditions and Response Surface Methodology (RSM) was applied to optimize the treatment process. A three factor central composite design (CCD) was used to predict the experimental variables (POMSE concentration, Vetiver plant density and time). An extraordinary decrease in organic matter as measured by BOD and COD (96% and 94% respectively) was recorded during the experimental duration of 4 weeks using a density of 30 Vetiver plants. The best and lowest final BOD of 2 mg/L was obtained when using 15 Vetiver plants after 13 days for low concentration POMSE (initial BOD = 50 mg/L). The next best result of BOD at 32 mg/L was obtained when using 30 Vetiver plants after 24 days for medium concentration POMSE (initial BOD = 175 mg/L). These results confirmed the validity of the model, and the experimental value was determined to be quite close to the predicted value, implying that the empirical model derived from RSM experimental design can be used to adequately describe the relationship between the independent variables and response. The study showed that the Vetiver system is an effective method of treating POMSE.

Matched MeSH terms: Food Industry*
Fulltext The microbial composition of dried fish prepared according to Greenlandic Inuit traditions and industrial counterparts

Hauptmann AL, Paulová P, Castro-Mejía JL, Hansen LH, Sicheritz-Pontén T, Mulvad G, et al.

Food Microbiol, 2020 Feb;85:103305.
PMID: 31500717 DOI: 10.1016/j.fm.2019.103305

The practices of preparing traditional foods in the Arctic are rapidly disappearing. Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings. These foods, generally consumed without any heating step prior to consumption, harbor an insofar undescribed microbiome. The food-associated microbiomes have implications not only with respect to disease risk, but might also positively influence host health by transferring a yet unknown diversity of live microbes to the human gastrointestinal tract. Here we report the first study of the microbial composition of traditionally dried fish prepared according to Greenlandic traditions and their industrial counterparts. We show that dried capelin prepared according to traditional methods have microbiomes clearly different from industrially prepared capelin, which also have more homogenous microbiomes than traditionally prepared capelin. Interestingly, the locally preferred type of traditionally dried capelin, described to be tastier than other traditionally dried capelin, contains bacteria that potentially confer distinct taste. Finally, we show that dried cod have comparably more homogenous microbiomes when compared to capelin and that in general, the environment of drying is a major determinant of the microbial composition of these indigenous food products.

Matched MeSH terms: Food Industry/methods*
Fulltext Optimisation and Characterisation of Lipase-Catalysed Synthesis of a Kojic Monooleate Ester in a Solvent-Free System by Response Surface Methodology

Jumbri K, Al-Haniff Rozy MF, Ashari SE, Mohamad R, Basri M, Fard Masoumi HR

PLoS One, 2015;10(12):e0144664.
PMID: 26657030 DOI: 10.1371/journal.pone.0144664

Kojic acid is widely used to inhibit the browning effect of tyrosinase in cosmetic and food industries. In this work, synthesis of kojic monooleate ester (KMO) was carried out using lipase-catalysed esterification of kojic acid and oleic acid in a solvent-free system. Response Surface Methodology (RSM) based on central composite rotatable design (CCRD) was used to optimise the main important reaction variables, such as enzyme amount, reaction temperature, substrate molar ratio, and reaction time along with immobilised lipase from Candida Antarctica (Novozym 435) as a biocatalyst. The RSM data indicated that the reaction temperature was less significant in comparison to other factors for the production of a KMO ester. By using this statistical analysis, a quadratic model was developed in order to correlate the preparation variable to the response (reaction yield). The optimum conditions for the enzymatic synthesis of KMO were as follows: an enzyme amount of 2.0 wt%, reaction temperature of 83.69°C, substrate molar ratio of 1:2.37 (mmole kojic acid:oleic acid) and a reaction time of 300.0 min. Under these conditions, the actual yield percentage obtained was 42.09%, which is comparably well with the maximum predicted value of 44.46%. Under the optimal conditions, Novozym 435 could be reused for 5 cycles for KMO production percentage yield of at least 40%. The results demonstrated that statistical analysis using RSM can be used efficiently to optimise the production of a KMO ester. Moreover, the optimum conditions obtained can be applied to scale-up the process and minimise the cost.

Matched MeSH terms: Food Industry
Fulltext Formation of biofilm by Listeria monocytogenes ATCC 19112 at different incubation temperatures and concentrations of sodium chloride

Lee HY, Chai LC, Pui CF, Mustafa S, Cheah YK, Nishibuchi M, et al.

Braz J Microbiol, 2013;44(1):51-5.
PMID: 24159283 DOI: 10.1590/S1517-83822013005000004

Biofilm formation can lead to various consequences in the food processing line such as contamination and equipment breakdowns. Since formation of biofilm can occur in various conditions; this study was carried out using L. monocytogenes ATCC 19112 and its biofilm formation ability tested under various concentrations of sodium chloride and temperatures. Cultures of L. monocytogenes ATCC 19112 were placed in 96-well microtitre plate containing concentration of sodium chloride from 1-10% (w/v) and incubated at different temperature of 4 °C, 30 °C and 45 °C for up to 60 h. Absorbance reading of crystal violet staining showed the density of biofilm formed in the 96-well microtitre plates was significantly higher when incubated in 4 °C. The formation of biofilm also occurs at a faster rate at 4 °C and higher optical density (OD 570 nm) was observed at 45 °C. This shows that storage under formation of biofilm that may lead to a higher contamination along the processing line in the food industry. Formation of biofilm was found to be more dependent on temperature compared to sodium chloride stress.

Matched MeSH terms: Food Industry
Functional properties and characterization of dietary fiber from Mangifera pajang Kort. fruit pulp

Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA

J Agric Food Chem, 2011 Apr 27;59(8):3980-5.
PMID: 21388187 DOI: 10.1021/jf103956g

A dried high fiber product from bambangan (Mangifera pajang Kort.) fruit pulp was prepared and evaluated for proximate composition, functional properties, and soluble and insoluble dietary fiber composition. Mangifera pajang fibrous (MPF) consisted of 4.7% moisture, 0.8% fat, 4% protein, and 30 mg total polyphenol per g of dry sample, and 9, 79 and 88% soluble, insoluble and total dietary fiber, respectively. Water holding capacity, oil holding capacity, swelling, and solubility were found to be 9 g/g dry sample, 4 g/g dry sample, 16 mL/g dry sample, and 11%, respectively. The glucose dialysis retardation index of MPF was approximately double that of cellulose fiber. Soluble dietary fiber contained mannose, arabinose, glucose, rhamnose, erythrose, galactose, xylose, and fucose at 1.51, 0.72, 0.39, 0.16, 0.14, 0.05, 0.04, and 0.01%, respectively, with 5.8% uronic acid, while insoluble dietary fiber was composed of arabinose (18.47%), glucose (4.46%), mannose (3.15%), rhamnose (1.65%), galactose (1.20%), xylose (0.99%), and fucose (0.26%) with 15.5% uronic acid and 33.1% klason lignin. These characteristics indicate that MPF is a rich source of dietary fiber and has physicochemical properties which make it suitable as an added ingredient in various food products and/or dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties.

Matched MeSH terms: Food Industry
Fulltext Television advertisement effectiveness in food industry among centennials

Intan Syafinaz Mat Shafie, Yuslina Liza Mohammad Yunus, Nur Izzah Jamil, Aini Hayati Musa

Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2019;7(101):82-90.
MyJurnal

Television (TV) advertisements have become one of the most powerful marketing tools in attracting their audience to become potential customers. They are widely used among food industry locally and also internationally. This study is conducted to identify the factors that contribute to an effective TV advertisement in food industry among centennials using predictive analysis. The aims of this study are to; 1) Identify significant factors; Attractive Visual, Persuasive Message and Repetition of Advertisement to the Effectiveness of TV advertisements in food industry. 2) Identify the most contribute significant factors; Attractive Visual, Persuasive Message and Repetition of Advertisement to the Effectiveness of TV advertisements in food industry. Thus, it was tested to 300 respondents in Shah Alam area using convenient sampling technique. Preliminary analysis included reliability analysis, checking for the correlation, multiple linear regression requirement and R-Square score. Correlation analysis shows that there was a significant positive linear relationship between attractive visuals, persuasive message and repetition of advertisements towards Effectiveness of TV advertisements in food industry. Among independent variables entered into the model, persuasive message (t=7.474, p-value=0.000

Matched MeSH terms: Food Industry
Fulltext Quality management framework for the SME’s food processing industry in Malaysia

Talib, H.H.A., Ali, K.A.M., Idris, F.

International Food Research Journal, 2013;20(1):147-164.
MyJurnal

Previous literatures have demonstrated a significant research gap in terms of the quality of the management practices in the organizational performances of the SMEs particularly in the food processing industry in Malaysia. Subsequently, an exploratory study is conducted to verify the proposed critical success factors (CSF) and the model constructs for SMEs in the Malaysian
food industry that is in line with these practices. Therefore, the purpose of this paper is to identify CSF of quality management practices of the Small and Medium Enterprises (SMEs) in the Malaysian food industry and to develop a conceptual framework of quality management practices based on the Total Quality Management (TQM) in relation to the organizational performance of the SMEs in the food processing industry in Malaysia. The quality management framework consists of leadership, corporate planning, human resource management, customer focus, supplier focus, information management, process management and quality assurance as the CSF. Finding from the exploratory study has supported the proposed constructs and results show that the instrument is reliable in measuring the construct. Thus, this study is important to support the SMEs in the food processing industry in Malaysia to manage and prioritize the implementation of QM in order to improve the organizational performance.

Matched MeSH terms: Food Industry
Fulltext Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method

Siew, E.S., Chin, S.K., Soon, W.L.

International Food Research Journal, 2015;22(6):2188-2195.
MyJurnal

Dried kiwis are highly needed in food industries such as cereals, ice-cream, beverages and supplemental products. In this paper, drying characteristics and product quality of hot air dried kiwi slices were studied. Hot air drying of kiwi slices was investigated at drying temperature ranged from 40°C to 60°C and slice thickness of 0.3 cm and 0.6 cm. Results showed that drying of kiwi slices at higher drying temperature stimulates the drying rate, which leads to shorter total drying time required. The drying kinetics of kiwi slices was best fitted by approximation diffusion model. Increased in drying temperatures and slice thickness of kiwi enhanced the effective moisture diffusivity (Deff). The highest Deff of the kiwi slices was recorded as 1.5681 x 10-8 m2 /min at slice thickness of 0.6 cm. In terms of quality analysis, kiwi slices dried at temperature of 60°C with fastest drying rate retained most of the Total Phenolic Content (TPC) in the dried sample. However, drying of kiwi slices at high drying temperature deteriorated the vitamin C content of kiwi slices due to thermal degradation. Thinner kiwi slices could preserve higher amount of TPC and vitamin C during the drying process, yet the best hot air drying temperature for drying of kiwi slices could be relied on the consumers’ preference based on the dried product quality as reported in the current work.

Matched MeSH terms: Food Industry

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links