Displaying publications 1 - 20 of 45 in total

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  1. Shamsinar BA
    Med J Malaysia, 2000 Aug;55 Suppl B:62-4.
    PMID: 11125525
    Matched MeSH terms: Food Technology*
  2. Aziz NS, Sofian-Seng NS, Mohd Razali NS, Lim SJ, Mustapha WA
    J Sci Food Agric, 2019 Apr;99(6):2665-2676.
    PMID: 30426501 DOI: 10.1002/jsfa.9481
    White pepper is the dried seeds obtained from pepper berries (Piper nigrum L.) after the removal of the pericarp. It has been widely used as seasoning and condiments in food preparation. Globally, white pepper fetches a higher price compared to black pepper due to its lighter colour, preferable milder flavour and pungency. Increasing global demand of the spice outpaced the supply as the conventional production method used is laborious, lengthy and also not very hygienic. The most common conventional method is water retting but can also include pit soil, chemical, boiling, steaming and mechanical methods. The introduction of a biotechnological approach has gained a lot of interest, as it is a more rapid, convenient and hygienic method of producing white pepper. This technique involves the application of microorganisms and/or enzymes. This review highlights both conventional and latest biotechnological processes of white pepper production. © 2018 Society of Chemical Industry.
    Matched MeSH terms: Food Technology*
  3. Wu H, Sang S, Weng P, Pan D, Wu Z, Yang J, et al.
    Compr Rev Food Sci Food Saf, 2023 Nov;22(6):4217-4241.
    PMID: 37583298 DOI: 10.1111/1541-4337.13217
    Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
    Matched MeSH terms: Food Technology/methods
  4. Nhari RM, Ismail A, Che Man YB
    J Food Sci, 2012 Jan;77(1):R42-6.
    PMID: 22260124 DOI: 10.1111/j.1750-3841.2011.02514.x
    Usage of gelatin in food products has been widely debated for several years, which is about the source of gelatin that has been used, religion, and health. As an impact, various analytical methods have been introduced and developed to differentiate gelatin whether it is made from porcine or bovine sources. The analytical methods comprise a diverse range of equipment and techniques including spectroscopy, chemical precipitation, chromatography, and immunochemical. Each technique can differentiate gelatins for certain extent with advantages and limitations. This review is focused on overview of the analytical methods available for differentiation of bovine and porcine gelatin and gelatin in food products so that new method development can be established.
    Matched MeSH terms: Food Technology*
  5. Zakaria A, Shakaff AY, Adom AH, Ahmad MN, Masnan MJ, Aziz AH, et al.
    Sensors (Basel), 2010;10(10):8782-96.
    PMID: 22163381 DOI: 10.3390/s101008782
    An improved classification of Orthosiphon stamineus using a data fusion technique is presented. Five different commercial sources along with freshly prepared samples were discriminated using an electronic nose (e-nose) and an electronic tongue (e-tongue). Samples from the different commercial brands were evaluated by the e-tongue and then followed by the e-nose. Applying Principal Component Analysis (PCA) separately on the respective e-tongue and e-nose data, only five distinct groups were projected. However, by employing a low level data fusion technique, six distinct groupings were achieved. Hence, this technique can enhance the ability of PCA to analyze the complex samples of Orthosiphon stamineus. Linear Discriminant Analysis (LDA) was then used to further validate and classify the samples. It was found that the LDA performance was also improved when the responses from the e-nose and e-tongue were fused together.
    Matched MeSH terms: Food Technology/methods*
  6. Malekbala MR, Soltani SM, Hosseini S, Eghbali Babadi F, Malekbala R
    Crit Rev Food Sci Nutr, 2017 Sep 22;57(14):2935-2942.
    PMID: 26207585 DOI: 10.1080/10408398.2015.1020532
    During the past few years the scientific and medical community has been confronted with a continual interest in vitamin E with the interest prompted by new discoveries. Tocopherols and tocotrienols, commonly known as vitamin E, are extremely invaluable compounds and have various nutritional functionalities and benefits to human health. Great deals of research projects have been launched in order to develop effective methods for the extraction of vitamin E. By and large, three distinct extractive methods are usually employed: supercritical fluid extraction (SFE), molecular distillation, and adsorption methods. These methods are sensitive to different experimental conditions, such as pressure, temperature, and flow rate with noticeable effects on the efficiency of the extraction and enrichment of vitamin E. This review has covered the most commonly adapted extraction methods and has probed into the extraction yields under variable operational parameters.
    Matched MeSH terms: Food Technology/methods*
  7. Nor Hayati I, Aminah A, Mamot S, Nor Aini I, Noor Lida HM
    Int J Food Sci Nutr, 2002 Jan;53(1):43-54.
    PMID: 11820096
    Anhydrous milkfat (AMF) was fractionated to obtain a series of high-melting milkfat fractions (HMF). Solid fat content (SFC) of HMF as determined by nuclear magnetic resonance (NMR) was in the range 37.6-43.6% and 21.2-27.5% measured at 20 and 30 degrees C, respectively. The HMF have a higher melting characteristic compared to AMF as analyzed by differential scanning calorimetry (DSC) with melting enthalpies of 92.2-105.0 J/g and melting peak temperatures of 39.3-41.5 degrees C. The AMF was also blended with soft palm stearin (SPOs and/or hard palm stearin (HPOs)) according to a three conventional component mixture design which providing suitable formulations for HMF. This represented three selected blends of AMF:SPOs:HPOs at three different proportions (70:15:15, 60:30:10 and 50:45:5), having SFC and DSC melting characteristics of HMF. The study revealed that higher-melting characteristics of AMF could be achieved equally well by using both fractionation and blending techniques.
    Matched MeSH terms: Food Technology*
  8. Ali A, Selamat J, Man YB, Suria AM
    Int J Food Sci Nutr, 2001 May;52(3):251-61.
    PMID: 11400474
    The characterization and fat migration of palm kernel stearin (PKS) and desiccated coconut, used as base filling centre in dark chocolate were studied. C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in the triglycerides composition of PKS shift the melting point of PKS from 33.2 to 31.4 degrees C. Solid fat content (SFC) of PK reduced by 40% at 30 degrees C. The rate of fat migration was very slow at 18 degrees C storage compared to 30 degrees C. The rate of change of C36 in the chocolate layer was 0.1% week-1 and 1.2% week-1 at 18 and 30 degrees C respectively. Chocolate stored at 18 degrees C showed post hardening during storage period and withstood bloom during the storage period, whereas that stored at 30 degrees C became soft and bloomed faster after 3 weeks of storage.
    Matched MeSH terms: Food Technology*
  9. Sabariah S, Ali AR, Chong CL
    Int J Food Sci Nutr, 1998 May;49(3):211-8.
    PMID: 10616663
    Commercial samples of Malaysian cocoa butter (MCB), anhydrous milkfat (AMF), high melting fraction milkfat42 (HMF42) and cocoa butter equivalent (CBE) were blended in binary and ternary blends. All the fats were then evaluated for their solid fat content, thermal analyses and polymorphic stability. MCB possessed the highest solid followed by CBE, HMF42 and AMF. Data on thermal analyses showed that eutectic interaction was more noticeable when AMF and HMF42 were present in the MCB and CBE system. Moreover, X-ray diffraction patterns also showed that AMF and HMF42 exhibit the presence of beta' polymorph while MCB and CBE exhibit beta polymorph.
    Matched MeSH terms: Food Technology*
  10. Ramli AN, Aznan TN, Illias RM
    J Sci Food Agric, 2017 Mar;97(5):1386-1395.
    PMID: 27790704 DOI: 10.1002/jsfa.8122
    Bromelain is a mixture of proteolytic enzymes found in pineapple (Ananas comosus) plants. It can be found in several parts of the pineapple plant, including the stem, fruit, leaves and peel. High demand for bromelain has resulted in gradual increases in bromelain production. These increases have led to the need for a bromelain production strategy that yields more purified bromelain at a lower cost and with fewer production steps. Previously, bromelain was purified by conventional centrifugation, ultrafiltration and lyophilisation. Recently, the development of more modern purification techniques such as gel filtration, ion exchange chromatography, affinity chromatography, aqueous two-phase extraction and reverse micelle chromatography has resulted in increased industrial bromelain production worldwide. In addition, recombinant DNA technology has emerged as an alternative strategy for producing large amounts of ultrapure bromelain. An up-to-date compilation of data regarding the commercialisation of bromelain in the clinical, pharmaceutical and industrial fields is provided in this review. © 2016 Society of Chemical Industry.
    Matched MeSH terms: Food Technology/methods*
  11. Leong HY, Chang YK, Ooi CW, Law CL, Julkifle AL, Show PL
    Front Chem, 2019;7:201.
    PMID: 31001522 DOI: 10.3389/fchem.2019.00201
    Nowadays, downstream bioprocessing industries inclines towards the development of a green and high efficient bioseparation technology. Betacyanins are presently gaining higher interest in the food science as driven by their high tinctorial strength and health promoting functional properties. In this study, a novel green integration process of liquid biphasic electric partitioning system (LBEPS) was proposed for betacyanins extraction from peel and flesh of red-purple pitaya. Initially, the betacyanins extraction using LBEPS with initial settings was compared with that of liquid biphasic partitioning system (LBPS), and the results revealed that both systems demonstrated a comparable betacyanins extraction. This was followed by further optimizing the LBEPS for better betacyanins extraction. Several operating parameters including operation time, voltage applied, and position of graphitic electrodes in the system were investigated. Moreover, comparison between optimized LBEPS and LBPS with optimized conditions of electric system (as post-treatment) as well as color characterization and antioxidant properties assessment were conducted. Overall, the betacyanins extraction employing the optimized LBEPS showed the significant highest values of betacyanins concentration in alcohol-rich top phase (C
    t
    ) and partition coefficient (K) of betacyanins from peel (99.256 ± 0.014% and 133.433 ± 2.566) and flesh (97.189 ± 0.172% and 34.665 ± 2.253) of red-purple pitaya. These results inferred that an optimal betacyanins extraction was successfully achieved by this approach. Also, the LBEPS with the peel and flesh showed phase volume ratio (V
    r
    ) values of 1.667 and 2.167, respectively, and this indicated that they have a clear biphasic separation. In addition, the peel and flesh extract obtained from the optimized LBEPS demonstrated different variations of red color as well as their antioxidant properties were well-retained. This article introduces a new, reliable, and effective bioseparation approach for the extraction of biomolecules, which is definitely worth to explore further as a bioseparation tool in the downstream bioprocessing.
    Matched MeSH terms: Food Technology
  12. Luqman Chuah, A., Russly A.R., Keshani, S.
    MyJurnal
    Rheology is the science of deformation and flow behavior of fluid. Knowledge of rheological properties of fluid foods and their variation with temperature and concentration have been globally important for industrialization of food technology for quality, understanding the texture, process engineering application, correlation with sensory evaluation, designing of transport system , equipment design (heat exchanger and evaporator ), deciding pump capacity and power requirement for mixing. The aim of this study was to determine the rheological behavior of pomelo juice at different concentrations (20-60.4%) and temperatures (23-60°C) by using a rotational rotational Haake Rheostress 600 rheometer. Pomelo juice was found to exhibit both Newtonian and Non-Newtonian behavior. For lower concentration the Newtonian behavior is observed while at higher concentration Non-Newtonian behavior was observed. Standard error (SE) method was selected on the basis to carry out the error analysis due to the best fit model. For the four models the values of SE show that the Herschel-Bulkley and Power Law models perform better than the Bingham and Casson models but Herschel-Bulkley model is true at higher concentration. The rheological model of pomelo juice, incorporating the effects of concentration and temperature was developed. The master-curve was investigated for comparing data from different products at a reference temperature of 40°C. Multiple regression analysis indicated Master-Curve presents good agreement for pomelo juice at all concentrations studied with R2>0.8.
    Matched MeSH terms: Food Technology
  13. Ong KK, Fakhru'l-Razi A, Baharin BS, Hassan MA
    PMID: 10595436
    The application of membrane separation in palm oil refining process has potential for energy and cost savings. The conventional refining of crude palm oil results in loss of oil and a contaminated effluent. Degumming of crude palm oil by membrane technology is conducted in this study. The objective of this research is to study the feasibility of membrane filtration for the removal of phospholipids in the degumming of crude palm oil, including analyses of phosphorus content, carotene content free fatty acids (as palmitic acid), colour and volatile matter. A PCI membrane module was used which was equipped with polyethersulfone membranes having a molecular weight cut off of 9,000 (type ES209). In this study, phosphorus content was the most important parameter monitored. The membrane effectively removed phospholipids resulting in a permeate with a phosphorus content of less than 0.3 ppm The percentage removal of phosphorus was 96.4% and was considered as a good removal. Lovibond colour was reduced from 27R 50Y to 20R 30Y. The percentage removal of carotene was 15.8%. The removal of colour was considered good but the removal of carotene was considered insignificant by the membrane. Free fatty acids and volatile matter were not removed. Typical of membrane operations, the permeate flux decreased with time and must be improved in order to be adopted on an industrial scale. Membrane technology was found to have good potential in crude palm oil degumming. However, an appropriate method has to be developed to clean the membranes for reuse.
    Matched MeSH terms: Food Technology/economics; Food Technology/methods
  14. Min CS, Bhatia S, Kamaruddin AH
    Artif Cells Blood Substit Immobil Biotechnol, 1999 Sep-Nov;27(5-6):417-21.
    PMID: 10595442
    Continuous hydrolysis of palm oil triglyceride in organic solvent using immobilized Candida rugosa on the Amberlite MB-1 as a source of immobilized lipase was studied in packed bed reactor. The enzymatic kinetics of hydrolysis reaction was studied by changing the substrate concentration, reaction temperature and residence time(tau) in the reactor. At 55 degrees C, the optimum water concentration was found to be 15 % weight per volume of solution (%w/v). The Michaelis-Menten kinetic model was used to obtain the reaction parameters, Km(app) and V max(app). The activation energies were found to be quite low indicating that the lipase-catalyzed process is controlled by diffusion of substrates. The Michaelis-Menten kinetic model was found to be suitable at low water concentration 10-15 %w/v of solution. At higher water concentration, substrate inhibition model was used for data analysis. Reactor operation was found to play an important role in the palm oil hydrolysis kinetic.
    Matched MeSH terms: Food Technology/economics; Food Technology/methods
  15. Bhatia S, Naidu AD, Kamaruddin AH
    Artif Cells Blood Substit Immobil Biotechnol, 1999 Sep-Nov;27(5-6):435-40.
    PMID: 10595445
    Hydrolysis of palm oil has become an important process in Oleochemical industries. Therefore, an investigation was carried out for hydrolysis of palm oil to fatty acid and glycerol using immobilized lipase in packed bed reactor. The conversion vs. residence time data were used in Michaelis-Menten rate equation to evaluate the kinetic parameters. A mathematical model for the rate of palm oil hydrolysis was proposed incorporating role of external mass transfer and pore diffusion. The model was simulated for steady-state isothermal operation of immobilized lipase packed bed reactor. The experimental data were compared with the simulated results. External mass transfer was found to affect the rate of palm oil hydrolysis at higher residence time.
    Matched MeSH terms: Food Technology/economics; Food Technology/methods
  16. Xiang LY, P Mohammed MA, Samsu Baharuddin A
    Carbohydr Polym, 2016 09 05;148:11-20.
    PMID: 27185110 DOI: 10.1016/j.carbpol.2016.04.055
    Microcrystalline cellulose (MCC) extracted from empty fruit bunches (EFB), stalk and spikelet were characterised through physicochemical and microstructure analyses. Raw stalk fibres yielded the highest cellulose content (42.43%), followed by EFB (32.33%) and spikelet (18.83%). Likewise, lowest lignin and residual oil content was reported in raw stalk fibres compared to EFB and spikelet. SEM revealed significant changes on fibres' surface morphology throughout the extraction process. FTIR analysis showed that main characteristic peaks of hemicellulose and lignin was absent on the extracted MCC. The crystallinity index for MCC extracted from EFB (82.5%), stalk (82.2%) and spikelet (86.5%) was comparable to commercial MCC (81.9%). Results suggested stalk fibres is more preferable for the production of MCC compared to EFB and spikelet. Further rheological studies showed viscoelastic behaviour with no significant differences between commercial and stalk-based MCC, while modelling work showed ability to simulate complex deformation of the MCC-hydrogel/food mixture during processing/handling stage.
    Matched MeSH terms: Food Technology
  17. Jeyaletchumi, P., Ardi, A, Noraliza, M.A., Nurul Aini, I., Maizatul Akmar, H., Suraya, H., et al.
    MyJurnal
    Two hundred and sixty four samples of ready -to-eat foods (RTE) were obtained over a period of six months (April to September 2005) from 33 school hostel kitchens and canteens previously implicated in food poisoning outbreaks from 2000 to 2004. Sampling was done by food technologists and assistant environmental health ofhcers from various districts in Pahang while microbiological analysis was carried out at the Mentakab Food Quality Control Laboratory. The objective of the study was to obtain a comprehensive picture on the microbiological status of the foods that may have accounted for food poisoning outbreaks at school hostels and canteens in Pahang. Each food sample was analyzed for Total Plate Count (TPC), Salmonella, Coliform, Escheria coli, Staphylococcus aerus and Bacillus cereus. lt was found that none of the ready-to-eat foods sampled contained Salmonella although hve samples contained Bacillus cereus , four samples contained Staphylococcus aerus. High Coliform Counts were found in 15 food samples while Escheria coli was detected in two samples. Overall, it was found that 10.2 % of the samples had unsatisfactory counts.
    Matched MeSH terms: Food Technology
  18. Azilawati MI, Hashim DM, Jamilah B, Amin I
    Food Chem, 2015 Apr 1;172:368-76.
    PMID: 25442566 DOI: 10.1016/j.foodchem.2014.09.093
    The amino acid compositions of bovine, porcine and fish gelatin were determined by amino acid analysis using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as derivatization reagent. Sixteen amino acids were identified with similar spectral chromatograms. Data pre-treatment via centering and transformation of data by normalization were performed to provide data that are more suitable for analysis and easier to be interpreted. Principal component analysis (PCA) transformed the original data matrix into a number of principal components (PCs). Three principal components (PCs) described 96.5% of the total variance, and 2 PCs (91%) explained the highest variances. The PCA model demonstrated the relationships among amino acids in the correlation loadings plot to the group of gelatins in the scores plot. Fish gelatin was correlated to threonine, serine and methionine on the positive side of PC1; bovine gelatin was correlated to the non-polar side chains amino acids that were proline, hydroxyproline, leucine, isoleucine and valine on the negative side of PC1 and porcine gelatin was correlated to the polar side chains amino acids that were aspartate, glutamic acid, lysine and tyrosine on the negative side of PC2. Verification on the database using 12 samples from commercial products gelatin-based had confirmed the grouping patterns and the variables correlations. Therefore, this quantitative method is very useful as a screening method to determine gelatin from various sources.
    Matched MeSH terms: Food Technology/methods*
  19. Ahmed AB, Adel M, Karimi P, Peidayesh M
    Adv. Food Nutr. Res., 2014;73:197-220.
    PMID: 25300548 DOI: 10.1016/B978-0-12-800268-1.00010-X
    Marine carbohydrates are most important organic molecules made by photosynthetic organisms. It is very essential for humankind: the role in being an energy source for the organism and they are considered as an important dissolve organic compound (DOC) in marine environment's sediments. Carbohydrates found in different marine environments in different concentrations. Polysaccharides of carbohydrates play an important role in various fields such as pharmaceutical, food production, cosmeceutical, and so on. Marine organisms are good resources of nutrients, and they are rich carbohydrate in sulfated polysaccharide. Seaweeds (marine microalgae) are used in different pharmaceutical industries, especially in pharmaceutical compound production. Seaweeds have a significant amount of sulfated polysaccharides, which are used in cosmeceutical industry, besides based on the biological applications. Since then, traditional people, cosmetics products, and pharmaceutical applications consider many types of seaweed as an important organism used in food process. Sulfated polysaccharides containing seaweed have potential uses in the blood coagulation system, antiviral activity, antioxidant activity, anticancer activity, immunomodulating activity, antilipidepic activity, etc. Some species of marine organisms are rich in polysaccharides such as sulfated galactans. Various polysaccharides such as agar and alginates, which are extracted from marine organisms, have several applications in food production and cosmeceutical industries. Due to their high health benefits, compound-derived extracts of marine polysaccharides have various applications and traditional people were using them since long time ago. In the future, much attention is supposed to be paid to unraveling the structural, compositional, and sequential properties of marine carbohydrate as well.
    Matched MeSH terms: Food Technology*
  20. Maail CM, Ariffin H, Hassan MA, Shah UK, Shirai Y
    Biomed Res Int, 2014;2014:465270.
    PMID: 25057489 DOI: 10.1155/2014/465270
    Oil palm frond (OPF) juice is a potential industrial fermentation substrate as it has high sugars content and the OPF are readily available daily. However, maximum sugars yield and storage stability of the OPF juice are yet to be determined. This study was conducted to determine the effect of physical pretreatment and storage duration of OPF petiole on sugars yield. Storage stability of OPF juice at different storing conditions was also investigated. It was found that OPF petiole squeezed by hydraulic pressing machine gave the highest sugars recovery at almost 40 g/kg, accounting for a recovery yield of 88%. Storage of OPF petiole up to 72 hrs prior to squeezing reduced the free sugars by 11 g/kg. Concentrated OPF juice with 95% water removal had the best storage stability at both 4 and 30°C, when it was stored for 10 days. Moreover, concentrated OPF syrup prepared by thermal processing did not give any Maillard effect on microbial growth. Based on our results, OPF juice meets all the criteria as a good fermentation substrate as it is renewable, consistently available, and easy to be obtained, it does not inhibit microbial growth and product formation, and it contains no impurities.
    Matched MeSH terms: Food Technology/methods
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