Journal of Food and Nutrition Sciences

Special Issue

Food Processing and Food Quality

  • Submission Deadline: Jan. 20, 2015
  • Status: Submission Closed
  • Lead Guest Editor: Latiful Bari
About This Special Issue
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Food processing includes toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed food freed people from the large amount of time involved in preparing and cooking ‘natural’ unprocessed foods. Modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible.

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as regulatory standards (e.g. of eggs) and internal (chemical, physical, microbial). Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Many processes both traditional and modern technology designed to preserve food have some influences on the food quality. For example, preserving fruit by turning it into jam, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Furthermore, combination treatment also secures the microbial safety and stability of food products, however, the intensity of the hurdles can be adjusted individually to meet consumer preferences in an economical way, without sacrificing the safety and quality of the product.

We are interested in articles that explore processing and quality of foods. Potential topic includes but not limited to:

1. New technologies in food processing and preservation: thermal, mechanical and physical processing
2. Packaging for extended shelf life: active packaging; intelligent packaging; optimizing barriers
3. Effect of processing conditions on product quality
4. Communication with consumers: Consumers perception; choices, etc.
Lead Guest Editor
  • Latiful Bari

    Center for Advanced Research in Sciences, University of Dhaka, Dhaka, Bangladesh

Guest Editors
  • Malik A. Hussain

    Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand, New Zealand

  • Prabhat Kumar Mandal

    Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Puducherry, India

  • Yasuhiro Inatsu

    National Food Research Institute, Tsukuba-shi, Japan

  • Jamillah Binti Bakar

    Department of Food Technology, Faculty of Food Science and Technology, University of Putra Malaysia (UPM), Serdang , Malaysia

Published Articles
  • Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce

    Daneeya Hengphum , Apiradee Uthairatanakij , Panida Boonyaritthongchai , Nutthachai Pongprasert , Pongphen Jitareerat

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 171-176
    Received: Mar. 02, 2015
    Accepted: Mar. 02, 2015
    Published: Mar. 18, 2015
    DOI: 10.11648/j.jfns.s.2015030102.43
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    Abstract: The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. Th... Show More
  • Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea

    Sharmin Zaman , Md. Khorshed Alam , Md. Firoz Mortuza , Md. Latiful Bari

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 165-170
    Received: Dec. 03, 2014
    Accepted:
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.42
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    Abstract: Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial c... Show More
  • Ameliorating Effect of Ascorbic Acid on the Content of Minerals in Eruca Sativa Mill. under Different Air Pollutants

    Mohammed A. H. Al-Muwayhi , Abdulaziz A. M. Al Sahli

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 161-164
    Received: Oct. 08, 2014
    Accepted: Oct. 30, 2014
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.41
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    Abstract: The experiment was conducted to study the effect of different air pollution (ozone O3, sulfur dioxide SO2, and nitrogen dioxide NO2 gases) on Eruca sativa Mill. at three locations in Riyadh city, KSA. During the study, we found that the concentrations of gases were increasing gradually at the study sites. Ozone concentration and sulfur dioxide at t... Show More
  • Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor

    Farjana Rahman Bhuiyan , Abu Torab MA Rahim

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 157-160
    Received: Oct. 08, 2014
    Accepted: Oct. 30, 2014
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.40
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    Abstract: Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consume... Show More
  • Consumer Willingness to Use for Roasted Coffee: A Vietnamese Case Study

    Dam Sao Mai , Vo Trung Au , Ngo Ke Suong

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 152-156
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.39
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    Abstract: Coffee consumption in Vietnam has seen a significant rise in recent years. This study seeks to explore the determinants of coffee consumption in Vietnam with a specific focus on the roasted coffee trade and the consumer’s behavior. In this study, 7296 customers were surveyed from 19 districts in Ho Chi Minh City of Vietnam in randomly selected plac... Show More
  • Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits

    Zulferiyenni , Soesiladi Esti Widodo , Yulinda Simatupang

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 148-151
    Received: Oct. 08, 2014
    Accepted: Oct. 30, 2014
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.38
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    Abstract: ‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in o... Show More
  • Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature

    Ji Weon Choi , Me Hea Park , Ji Hyun Lee , Kyung Ran Do , Hyun Jin Choi , Ji Gang Kim

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 143-147
    Received: Oct. 08, 2014
    Accepted: Oct. 30, 2014
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.37
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    Abstract: ‘Bagdadagi’ cucumber (Cucumis sativus L.) fruits with half light green skin and tiny white spines grown at greenhouse of the Cheonan-city in the middle part of Korea were harvested in October in 2013, and then stored at 0, 5, 10, 13 ℃, and room temperature for 25 days. Quality and sensory parameters such as CO2 production, weight loss, soluble soli... Show More
  • Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)

    Nguyen Thi Ngan , Đong Thi Anh Đao

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 140-142
    Received: Oct. 05, 2014
    Accepted: Jan. 29, 2015
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.36
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    Abstract: Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various pro... Show More
  • Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions

    Phan Phuoc Hien , Đoan Thi The , Huynh Thi Phuong Thanh

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 135-139
    Received: Oct. 05, 2014
    Accepted: Oct. 25, 2014
    Published: Jan. 30, 2015
    DOI: 10.11648/j.jfns.s.2015030102.35
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    Abstract: Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and ... Show More
  • Advances in the Extraction of Anthocyanin from Vegetables

    Nguyen Di Khanh

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 126-134
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.34
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    Abstract: Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid... Show More
  • Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye

    Nguyen Thi Le Phuong , Vu Ngoc Boi , Nguyen Van Chung

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 119-125
    Received: Oct. 08, 2014
    Accepted:
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.33
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    Abstract: In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 30... Show More
  • Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method

    Dam Sao Mai

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 115-118
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.32
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    Abstract: Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for... Show More
  • Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method

    Dam Sao Mai , Tu Thai Binh , Than Thi Ut Xi , Nguyen Thi Ngoc Tram , Ngo Ke Suong

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 111-114
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.31
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    Abstract: Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Viet... Show More
  • Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot

    Nguyen Ngoc Tram , Phan Phuoc Hien , Huynh Ngoc Oanh

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 106-110
    Received: Oct. 08, 2014
    Accepted:
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.30
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    Abstract: In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction... Show More
  • Free Radical Scavenging Activity of Mature Red Tomato (Lycopersicon esculentum Mill.) Fruit Coated with Hagimit (Ficus minahassae Miq.) Extract

    Jesriel Mancao Boko , Felix Managbanag Salas

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 100-105
    Received: Oct. 05, 2014
    Accepted: Oct. 24, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.29
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    Abstract: The study was conducted to determine the effect of storage time on the free radical scavenging activity (FRSA) of mature red tomatoes with hagimit extracts, to investigate the effect of timing of application of hagimit extract on the FRSA of the mature red tomatoes, and to evaluate the maximum/optimum FRSA of the mature red tomatoes coated with hag... Show More
  • Shelf-Life and Free Radical Scavenging Activity of Tomato (Lycopersicon Esculentum Mill.) Fruits Coated with Safe Phytochemicals

    Felix Managbanag Salas , Rosario Algodon Salas , Vivian Notarte Pole , Marcelo Amarila Quevedo

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 94-99
    Received: Oct. 05, 2014
    Accepted: Oct. 24, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.28
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    Abstract: This study was conducted to investigate the potential of phytochemical extracts on extending the shelf-life of harvested tomato fruits, and to determine which phytochemical extracts can best enhance its shelf-life. The free radical scavenging activity (FRSA) of tomato fruits coated with phytochemical extracts stored under ambient condition and the ... Show More
  • Change of Polyphenol Oxidase Activity during Oolong Tea Process

    Nguyen Ngoc Tram , Phan Phuoc Hien , Huynh Ngoc Oanh

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 88-93
    Received: Jan. 12, 2015
    Accepted: Jan. 17, 2015
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.27
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    Abstract: It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dri... Show More
  • Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents

    Masayuki Katayama , Yohko Sugawa-Katayama , Kaori Murakami

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 84-87
    Received: Oct. 08, 2014
    Accepted: Oct. 30, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.26
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    Abstract: Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arseni... Show More
  • Combining of Bacteriophage and G. asaii Application to Reduce L. monocytogenes on Fresh-Cut Melon under Low Temperature and Packing with Functional Film

    Yoon-Pyo Hong , Ji Weon Choi , Ji Hyun Lee , Ray-Yu Yang

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 79-83
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.25
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    Abstract: Gluconobacter asaii (a bacterial antagonist naturally occurring on apple fruit) and bacteriophage were tested as biocontrol agents of Listeria monocytogenes on fresh-cut honeydew melon pieces during low temperature and packing with functional film made by zeolite mixed pegmatite thickness with 20 m. Gluconobacter asaii and bacteriophage were effec... Show More
  • In vitro Antimicrobial Activity of Crude Extracts of Some Medicinal Plants from Al-Baha Region in Saudi Arabia

    Saeed S. Al-Sokari , Aly F. El Sheikha

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 74-78
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.24
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    Abstract: Medicinal plants are the wealthy source of antibacterial agents and curatives. There is an urgent need for new antimicrobial agents, so the antimicrobial activity for Ruta graveolens L. and Ficus carica Linn. Crude extracts were evaluated for its inhibitory activity against some disease causing selected microorganisms. Root extract of Ruta graveole... Show More
  • Antimicrobial Susceptibilities of Listeria monocytogenes Isolated from the Imported and the Domestic Foods in Japan

    Yumiko Okada , Shuko Monden , Hodaka Suzuki , Akiko Nakama , Miki Ida , Shizunobu Igimi

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 70-73
    Received: Oct. 05, 2014
    Accepted: Oct. 25, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.23
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    Abstract: In vitro antimicrobial susceptibility of Listeria monocytogenes isolated from the imported and the domestic foods in Japan was determined by plate dilution method. Eleven isolates from domestic meat, meat products, liver, seafood and environment, and 16 isolates from imported meat and meat products were examined their susceptibilities against ampic... Show More
  • Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine

    Nguyen Thi Dong Phuong , Dang Minh Nhat

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 65-69
    Received: Oct. 05, 2014
    Accepted: Oct. 24, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.22
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    Abstract: Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well dif... Show More
  • Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber

    Zohirul Islam , Sabrina Sultana , M. Majibur Rahman , Sabita R. Rahman , Md. Latiful Bari

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 60-64
    Received: Dec. 03, 2014
    Accepted:
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.21
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    Abstract: Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and... Show More
  • Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana

    Soesiladi Esti Widodo , Zulferiyenni , Yohannes Cahya Ginting , Ferdaner Humairah Fazri , Dian Saputra

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 54-59
    Received: Oct. 05, 2014
    Accepted: Oct. 24, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.20
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    Abstract: Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in... Show More
  • Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)

    Dam Sao Mai , Truong Thi Thuy An , Tu Thai Binh , Nguyen Dac Anh

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 49-53
    Received: Oct. 08, 2014
    Accepted: Oct. 30, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.19
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    Abstract: Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not ... Show More
  • Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam

    Ninh Le thu Thao , Dao Thi Kim Thoa , Le Phuoc Thang , Than Thi Ut Xi , Dam Sao Mai , Nguyen Thi Ngoc Tram

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 45-48
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.18
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    Abstract: Anthocyanin is not only the common natural color, but also has potential applications such as the antioxidant component, and many other health benefits. This pigment has good application in the food industry. Purple rice (Oryza sativa) is a special cereal in Vietnam, and some other Asian countries. This rice contains high anthocyanin (~0.4%). The a... Show More
  • Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat

    Hong K. Lieu , Tuan Q. Dang

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 39-44
    Received: Oct. 08, 2014
    Accepted: Oct. 30, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.17
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    Abstract: The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations an... Show More
  • Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean

    Duong Thi Phuong Lien , Phan Thi Bich Tram , Ha Thanh Toan

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 33-38
    Received: Oct. 05, 2014
    Accepted: Oct. 25, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.16
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    Abstract: In this research, a set of experiments was carried out for identifying the optimum conditions of independent variables affecting phenolic content extraction efficiency and antioxidant activity of soybean seeds (Glycine max L.). They included the use of different organic solvents (methanol, ethanol and acetone); concentrations of solvent (40, 50, 60,... Show More
  • Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant

    Bui Thi Quynh Hoa , Warapa Mahakarnchanakul , Tanaboon Sajjaanantakul , Vichien Kitpreechavanich

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 28-32
    Received: Oct. 05, 2014
    Accepted: Oct. 25, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.15
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    Abstract: Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhe... Show More
  • Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution

    Vo Thi Thuong , Pongphen Jitareerat , Apiradee Uthairatanakij

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 20-27
    Received: Oct. 05, 2014
    Accepted: Oct. 25, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.14
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    Abstract: The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times bef... Show More
  • Effects of Physical Barrier and Insect Growth Regulator on Whitefly Control and Yield of Chili Pepper (Capsicum annuum L.)

    Rosario Algodon Salas , Zenaida Cuevas Gonzaga , Deng-lin Wu , Gregory Luther , Paul Arthur Gniffke , Manuel Celiz Palada

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 13-19
    Received: Oct. 05, 2014
    Accepted: Oct. 24, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.13
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    Abstract: Whitefly is a serious pest of chili pepper that could cause direct damage on the plant or serve as carrier of viral diseases. A study was conducted at the experimental farm of the Crop and Ecosystem Management Unit of AVRDC-The World Vegetable Center in Tainan, Taiwan, to evaluate the effects of nylon net as physical barrier and pyriproxyfen, an in... Show More
  • Effects of NaOCl and LDPE Packaging on Postharvest Quality of Tomatoes

    Povratanak Hour , Gnean Nak Da , Vouchsim Kong , Borarin Buntong

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 9-12
    Received: Oct. 05, 2014
    Accepted: Oct. 28, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.12
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    Abstract: Postharvest storage study of tomatoes was carried out using low density polyethylene bag (LDPE) and chlorine cleaning (NaOCl) to compare the effects of NaOCl and LDPE. The postharvest quality of tomatoes was evaluated by monitoring and analyzing the parameters including weight loss, color change, titrable acidity (TA), total soluble solid (TSS), an... Show More
  • Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’

    Kanlaya Sripong , Pongphen Jitareerat , Apiradee Uthairatanakij , Varit Srilaong , Chalermchai Wongs-Aree , Shinji Tsuyumu , Masaya Kato

    Issue: Volume 3, Issue 1-2, February 2015
    Pages: 1-8
    Received: Oct. 05, 2014
    Accepted: Oct. 24, 2014
    Published: Jan. 29, 2015
    DOI: 10.11648/j.jfns.s.2015030102.11
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    Abstract: Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, saf... Show More