International Journal of Nutrition and Food Sciences

Archive

Volume 1, Issue 1, December 2012

  • Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

    Anupam Giri, Toshiaki Ohshima

    Issue: Volume 1, Issue 1, December 2012
    Pages: 1-12
    Published: 30 December 2012
    DOI: 10.11648/j.ijnfs.20120101.11
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    Abstract: The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared ... Show More
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  • Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae

    Anupam Giri, Midori Nasu, Toshiaki Ohshima

    Issue: Volume 1, Issue 1, December 2012
    Pages: 13-22
    Published: 30 December 2012
    DOI: 10.11648/j.ijnfs.20120101.12
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    Abstract: This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-s... Show More
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  • Selection of Lactic Acid Bacteria Producing Antimicrobial Strain Such the Genus Lactococcus Isolated from Algerian Raw Goat's Milk

    Benhamouche N., Talhi M., Kihal M.

    Issue: Volume 1, Issue 1, December 2012
    Pages: 23-32
    Published: 30 December 2012
    DOI: 10.11648/j.ijnfs.20120101.13
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    Abstract: Lactic acid bacteria are known for their ability to produce inhibitory substances against unwanted germs involved in food poisoning such as Listeria innocua. Species of lactic acid bacteria can inhibit harmful germs subject of this work. techniques confrontation on solid medium and the effect of the substance on the growth of Listeria innocua were ... Show More
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