Displaying publications 1 - 20 of 88 in total

Abstract:
Sort:
  1. Ashraf MA, Ullah S, Ahmad I, Qureshi AK, Balkhair KS, Abdur Rehman M
    J. Sci. Food Agric., 2014 Feb;94(3):388-403.
    PMID: 23983055 DOI: 10.1002/jsfa.6371
    The study of biofilms has skyrocketed in recent years due to increased awareness of the pervasiveness and impact of biofilms. It costs the USA literally billions of dollars every year in energy losses, equipment damage, product contamination and medical infections. But biofilms also offer huge potential for cleaning up hazardous waste sites, filtering municipal and industrial water and wastewater, and forming biobarriers to protect soil and groundwater from contamination. The complexity of biofilm activity and behavior requires research contributions from many disciplines such as biochemistry, engineering, mathematics and microbiology. The aim of this review is to provide a comprehensive analysis of emerging novel antimicrobial techniques, including those using myriad organic and inorganic products as well as genetic engineering techniques, the use of coordination complex molecules, composite materials and antimicrobial peptides and the use of lasers as such or their modified use in combination treatments. This review also addresses advanced and recent modifications, including methodological changes, and biocide efficacy enhancing strategies. This review will provide future planners of biofilm control technologies with a broad understanding and perspective on the use of biocides in the field of green developments for a sustainable future.
  2. Mookiah S, Sieo CC, Ramasamy K, Abdullah N, Ho YW
    J. Sci. Food Agric., 2014 Jan 30;94(2):341-8.
    PMID: 24037967 DOI: 10.1002/jsfa.6365
    In view of a worldwide attempt to restrict or ban the use of antibiotics as growth promoters in animal production, probiotics, prebiotics and combinations of both, as synbiotics, have been suggested as potential alternatives. In this study, the effects of a prebiotic (isomalto-oligosaccharides, IMO), a multi-strain probiotic (consisting of 11 Lactobacillus strains), and a combination of these dietary additives as a synbiotic on the performance, caecal bacterial populations and concentrations of caecal volatile fatty acids and non-volatile fatty acids of broiler chickens were evaluated.
  3. Karimi E, Mehrabanjoubani P, Keshavarzian M, Oskoueian E, Jaafar HZ, Abdolzadeh A
    J. Sci. Food Agric., 2014 Aug;94(11):2324-30.
    PMID: 24415452 DOI: 10.1002/jsfa.6567
    Plant foods are rich sources of bioactive compounds that can act as antioxidants to prevent heart disease, reduce inflammation, reduce the incidence of cancers and diabetes. This study aimed to determine the phenolics and flavonoids profiling in three varieties of rice straw and five varieties of the seed husk of Iranian rice using high-performance liquid chromatography (HPLC). Furthermore, the antioxidant activities of the extracts were evaluated by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and nitric oxide assays.
  4. Al-Mansoub MA, Asmawi MZ, Murugaiyah V
    J. Sci. Food Agric., 2014 Jun;94(8):1552-8.
    PMID: 24166055 DOI: 10.1002/jsfa.6456
    Garcinia atroviridis is a seasonal fruit plant found in many parts of South East Asia. The fruit rind is used in cooking and traditionally consumed for various reasons, including to lower blood cholesterol. A comparative study was undertaken to investigate the influence of extraction solvents and plant parts used on the lipid-lowering and antioxidant activities of Garcinia atroviridis.
  5. Zamzuri NA, Abd-Aziz S
    J. Sci. Food Agric., 2013 Feb;93(3):429-38.
    PMID: 23208984 DOI: 10.1002/jsfa.5962
    This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.
  6. Motshakeri M, Ebrahimi M, Goh YM, Matanjun P, Mohamed S
    J. Sci. Food Agric., 2013 May;93(7):1772-8.
    PMID: 23208488 DOI: 10.1002/jsfa.5971
    Sargassum polycystum, a brown seaweed, contains various nutrients and bioactive compounds that have antioxidant and healing properties. The research hypothesises that antioxidants and pigments in dietary S. polycystum extracts can improve insulin sensitivity, blood sugar levels and blood lipid levels in a rat model of type 2 diabetes. The diabetes was induced by a high-sugar, high-fat diet for 16 weeks to enhance insulin resistance, followed by a low-dose intraperitoneal injection of streptozotocin (35 mg kg(-1) body weight). The doses of S. polycystum tested on diabetic rats were 150 and 300 mg kg(-1) body weight for the ethanolic extract or 150 and 300 mg kg(-1) for the water extract. Normal rats, untreated diabetic and metformin-treated diabetic rats (n = 6) were used as control.
  7. Yap YH, Tan N, Fung S, Aziz AA, Tan C, Ng S
    J. Sci. Food Agric., 2013 Sep;93(12):2945-52.
    PMID: 23460242 DOI: 10.1002/jsfa.6121
    Lignosus rhinocerus (tiger milk mushroom) is an important medicinal mushroom used in Southeast Asia and China, and its sclerotium can be developed into functional food/nutraceuticals. The nutrient composition, antioxidant properties, and anti-proliferative activity of wild type and a cultivated strain of L. rhinocerus sclerotia were investigated.
  8. Golam F, Prodhan ZH
    J. Sci. Food Agric., 2013 Feb;93(3):449-56.
    PMID: 23238771 DOI: 10.1002/jsfa.5983
    Kernel elongation after cooking is an important character of fine rice and most rice consumers prefer length-wise elongation. Although improvement of aromatic rice began early in the 1970s, until now the mechanisms and genetics of kernel elongation has remained unrevealed. Kernel elongation is considered as a physical phenomenon and is influenced by several physicochemical and genetic factors, including genotypes, aging temperature, aging time, water uptake, amylose content and gelatinization temperature. Recently the complete genetic map of fine rice has been created and the gene responsible for kernel length identified; moreover, this gene is tightly linked with the cooked kernel elongation trait. Several molecular markers linked with cooked kernel elongation have been developed. These tools will be helpful for the improvement of this important trait. For the proper study of cooked kernel elongation of rice, this review paper will provide the basis and directional materials for further studies.
  9. Mohamed S, Lee Ming T, Jaffri JM
    J. Sci. Food Agric., 2013 Mar 15;93(4):819-27.
    PMID: 23001939 DOI: 10.1002/jsfa.5802
    Catechin-rich oil palm (Elaeis guineensis) leaf extract (OPLE) has good cardiovascular and phytoestrogenic properties. The OPLE (0.5 g day(-1) ) was supplemented to young, healthy, adult human volunteers, and their cognitive learning abilities were compared to placebo-controlled groups (N = 15). Their short-term memories, spatial visualisations, processing speeds, and language skills, were assessed over 2 months by cognitive tests computer programs.
  10. Lasekan O
    J. Sci. Food Agric., 2013 Mar 30;93(5):1055-61.
    PMID: 22936608 DOI: 10.1002/jsfa.5846
    Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out.
  11. Abedin MZ, Karim AA, Ahmed F, Latiff AA, Gan CY, Che Ghazali F, et al.
    J. Sci. Food Agric., 2013 Mar 30;93(5):1083-8.
    PMID: 22936269 DOI: 10.1002/jsfa.5854
    Sea cucumber (Stichopus vastus) is considered an underutilized resource, since only its stomach and intestines are eaten raw as salad in a few countries and the remaining parts, especially the integument rich in collagen, is discarded. Hence a valuable by-product having potential nutraceutical and pharmaceutical applications is wasted. In the present investigation, pepsin-solubilized collagen (PSC) from the integument of S. vastus was isolated, purified and characterized.
  12. Devi Ramaiya S, Bujang JS, Zakaria MH, King WS, Shaffiq Sahrir MA
    J. Sci. Food Agric., 2013 Mar 30;93(5):1198-205.
    PMID: 23027609 DOI: 10.1002/jsfa.5876
    The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp).
  13. Yeo SK, Liong MT
    J. Sci. Food Agric., 2013 Jan;93(2):396-409.
    PMID: 22806322 DOI: 10.1002/jsfa.5775
    The aim of this study was to evaluate the effect of electroporation (2.5-7.5 kV cm⁻¹ for 3.0-4.0 ms) on the growth of lactobacilli and bifidobacteria, membrane properties and bioconversion of isoflavones in mannitol-soymilk.
  14. Mar NN, Umemoto T, Ismail M, Abdullah SN, Maziah M
    J. Sci. Food Agric., 2013 Jan 15;93(1):110-7.
    PMID: 22821180 DOI: 10.1002/jsfa.5737
    Characterization of starch properties and functionality can apply breeding program selection for desirable traits such as eating, cooking and processing qualities to meet consumer preference. Low amylose content is generally preferred in Malaysia because of cohesive, tender and glossy cooked rice. Rice high in short-chain amylopectin has a lower transition temperature of starch gelatinization. In the continuing search for improved starch quality in rice cultivars a study was carried out with new mutant lines MR219-4 and MR219-9, derived from MR219.
  15. Amin ZA, Abdulla MA, Ali HM, Alshawsh MA, Qadir SW
    J. Sci. Food Agric., 2012 Jul;92(9):1874-7.
    PMID: 22231455 DOI: 10.1002/jsfa.5554
    Recently much attention has been paid to biologically active plants because of their low production cost and fewer adverse effects compared with chemical drugs. In the present investigation the bioactivity of Phyllanthus niruri ethanol and aqueous extracts was evaluated in vitro.
  16. Lau GL, Sieo CC, Tan WS, Ho YW
    J. Sci. Food Agric., 2012 Oct;92(13):2657-63.
    PMID: 22505020 DOI: 10.1002/jsfa.5683
    Colibacillosis is one of the main causes of economic loss in the poultry industry worldwide. Although antibiotics have been used to control this infection, the emergence of antibiotic-resistant bacteria poses a threat to animal and human health. Phage therapy has been reported as one of the potential alternative methods to control bacterial infections. However, efficient phage therapy is highly dependent on the characteristics of the phage isolated. In the present study the characteristics of a lytic phage, ØEC1, which was found to be effective against the causative agent of colibacillosis in chickens in a previous in vivo study, are reported.
  17. Piaru SP, Mahmud R, Abdul Majid AM, Ismail S, Man CN
    J. Sci. Food Agric., 2012 Feb;92(3):593-7.
    PMID: 25520982
    In this study the chemical composition, antioxidant activities and cytotoxic effect of the essential oils of Myristica fragrans (nutmeg) and Morinda citrifolia (mengkudu) were determined.
  18. Abdul Aziz NA, Wong LM, Bhat R, Cheng LH
    J. Sci. Food Agric., 2012 Feb;92(3):557-63.
    PMID: 25363645 DOI: 10.1002/jsfa.4606
    Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption.
  19. Lee CM, Sieo CC, Cheah YK, Abdullah N, Ho YW
    J. Sci. Food Agric., 2012 Feb;92(3):660-6.
    PMID: 21919004 DOI: 10.1002/jsfa.4627
    Four repetitive element sequence-based polymerase chain reaction (rep-PCR) methods, namely repetitive extragenic palindromic PCR (REP-PCR), enterobacterial repetitive intergenic consensus PCR (ERIC-PCR), polytrinucleotide (GTG)₅ -PCR and BOX-PCR, were evaluated for the molecular differentiation of 12 probiotic Lactobacillus strains previously isolated from the gastrointestinal tract of chickens and used as a multistrain probiotic. This study represents the first analysis of the comparative efficacy of these four rep-PCR methods and their combination (composite rep-PCR) in the molecular typing of Lactobacillus strains based on a discriminatory index (D).
  20. Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N
    J. Sci. Food Agric., 2011 Dec;91(15):2731-9.
    PMID: 21987075 DOI: 10.1002/jsfa.4454
    C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions.
Filters
Contact Us

Please provide feedback to Administrator (tengcl@gmail.com)

External Links