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Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

Volume 22 (2018): Edition 1 (August 2018)

Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

6 Articles

Research paper

access type Accès libre

Optimization of Prebiotics and Oxygen Scavengers for Bifidobacterium bifidum BB01 Microcapsules by Response Surface Methodology

Publié en ligne: 29 Aug 2018
Pages: 3 - 12

Résumé

Abstract

The effects of different prebiotics and oxygen scavengers on making the process of xanthan gum and chitosan (XC) Bifidobacterium bifidum BB01 microcapsules were studied by single factor experiment and Plackett-Burman screening test, ascorbic acid, sodium erythorbate and xylo-oligosaccharide had significant effects. Based on the previous studies, the process XC B. Bifidum BB01 microcapsules were further optimized by Box-Behnken model in this study. Response surface analysis showed that the best additive amoumt of ascorbic acid, sodium erythorbate and xylo-oligosaccharide were 3.0%, 2.36% and 4.99%, respectively. The viable counts of B. Bifidum BB01 microcapsules reached to 1.52×1010CFU/g from 1.25×1010 CFU/g, the encapsulation yield reached to 94.88% from 90% under the optimum conditions. It provided the research foundation for the afterward production and exploration of the process XC B. Bifidum BB01 microcapsules.

Mots clés

  • optimization
  • encapsulation yield
  • Box-Behnken design
  • viable counts
  • oxygen scavengers
  • prebiotics
  • BB01
access type Accès libre

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Publié en ligne: 29 Aug 2018
Pages: 13 - 24

Résumé

Abstract

Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

Mots clés

  • Edible films
  • Caseinate
  • Carrageenans
  • Response surface methodology
  • Mechanical properties
  • Water vapor permeability
access type Accès libre

Research on Evaluation of Core Competence of Listed Liquor Companies Based on Grey Relational Degree

Publié en ligne: 29 Aug 2018
Pages: 25 - 32

Résumé

Abstract

The Grey Relational Degree method was applied to evaluating the core competence of the ten listed liquor companies. The study found that: the most critical factor affecting the strength of the core competence of listed liquor companies is the technological innovation capability; in general, the core competence of the ten listed liquor companies is weak, with an average Grey Relational Degree of 0.752, indicating more potentials for improvement; in addition, with the exception of Kweichou Moutai, the other nine listed liquor companies are all in an uncoordinated state regarding the development of the six capabilities, and they usually have one or several capabilities lagged behind.

Mots clés

  • Grey Relational Degree
  • Listed liquor companies
  • Core competence
  • Evaluation indicator
access type Accès libre

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Publié en ligne: 29 Aug 2018
Pages: 33 - 42

Résumé

Abstract

Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

Mots clés

  • added value
  • bussiness analysis
  • industry development
  • processed cacao
access type Accès libre

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

Publié en ligne: 29 Aug 2018
Pages: 43 - 50

Résumé

Abstract

The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate and sensory evaluation as indexes to select the most suitable kefir grains as starter for goat milk. The parameters of kefir fermented goat milk were optimized by single factor experiment constantly. The results showed that kefir grain K1, which performed better in antioxidant activity, ACE inhibitory activity than the other four kefir grains and sensory evaluation was inferior to kefir grain K5 only, was suitable for the fermentation of goat milk. And the optimum fermentation conditions were found to be as 3% inoculation size at 25 °C for 22h.

Mots clés

  • ACE inhibitory activity
  • antioxidant activity
  • goat milk
  • kefir grain

Short communication

access type Accès libre

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

Publié en ligne: 29 Aug 2018
Pages: 51 - 55

Résumé

Abstract

Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits.

Mots clés

  • biscuits
  • gluten-free
  • acceptability
  • oat
  • corn
6 Articles

Research paper

access type Accès libre

Optimization of Prebiotics and Oxygen Scavengers for Bifidobacterium bifidum BB01 Microcapsules by Response Surface Methodology

Publié en ligne: 29 Aug 2018
Pages: 3 - 12

Résumé

Abstract

The effects of different prebiotics and oxygen scavengers on making the process of xanthan gum and chitosan (XC) Bifidobacterium bifidum BB01 microcapsules were studied by single factor experiment and Plackett-Burman screening test, ascorbic acid, sodium erythorbate and xylo-oligosaccharide had significant effects. Based on the previous studies, the process XC B. Bifidum BB01 microcapsules were further optimized by Box-Behnken model in this study. Response surface analysis showed that the best additive amoumt of ascorbic acid, sodium erythorbate and xylo-oligosaccharide were 3.0%, 2.36% and 4.99%, respectively. The viable counts of B. Bifidum BB01 microcapsules reached to 1.52×1010CFU/g from 1.25×1010 CFU/g, the encapsulation yield reached to 94.88% from 90% under the optimum conditions. It provided the research foundation for the afterward production and exploration of the process XC B. Bifidum BB01 microcapsules.

Mots clés

  • optimization
  • encapsulation yield
  • Box-Behnken design
  • viable counts
  • oxygen scavengers
  • prebiotics
  • BB01
access type Accès libre

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Publié en ligne: 29 Aug 2018
Pages: 13 - 24

Résumé

Abstract

Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.

Mots clés

  • Edible films
  • Caseinate
  • Carrageenans
  • Response surface methodology
  • Mechanical properties
  • Water vapor permeability
access type Accès libre

Research on Evaluation of Core Competence of Listed Liquor Companies Based on Grey Relational Degree

Publié en ligne: 29 Aug 2018
Pages: 25 - 32

Résumé

Abstract

The Grey Relational Degree method was applied to evaluating the core competence of the ten listed liquor companies. The study found that: the most critical factor affecting the strength of the core competence of listed liquor companies is the technological innovation capability; in general, the core competence of the ten listed liquor companies is weak, with an average Grey Relational Degree of 0.752, indicating more potentials for improvement; in addition, with the exception of Kweichou Moutai, the other nine listed liquor companies are all in an uncoordinated state regarding the development of the six capabilities, and they usually have one or several capabilities lagged behind.

Mots clés

  • Grey Relational Degree
  • Listed liquor companies
  • Core competence
  • Evaluation indicator
access type Accès libre

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Publié en ligne: 29 Aug 2018
Pages: 33 - 42

Résumé

Abstract

Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

Mots clés

  • added value
  • bussiness analysis
  • industry development
  • processed cacao
access type Accès libre

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

Publié en ligne: 29 Aug 2018
Pages: 43 - 50

Résumé

Abstract

The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate and sensory evaluation as indexes to select the most suitable kefir grains as starter for goat milk. The parameters of kefir fermented goat milk were optimized by single factor experiment constantly. The results showed that kefir grain K1, which performed better in antioxidant activity, ACE inhibitory activity than the other four kefir grains and sensory evaluation was inferior to kefir grain K5 only, was suitable for the fermentation of goat milk. And the optimum fermentation conditions were found to be as 3% inoculation size at 25 °C for 22h.

Mots clés

  • ACE inhibitory activity
  • antioxidant activity
  • goat milk
  • kefir grain

Short communication

access type Accès libre

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

Publié en ligne: 29 Aug 2018
Pages: 51 - 55

Résumé

Abstract

Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits.

Mots clés

  • biscuits
  • gluten-free
  • acceptability
  • oat
  • corn

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