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AHEAD OF PRINT

Volume 5 (2022): Edizione 1 (June 2022)

Volume 4 (2021): Edizione 2 (March 2021)

Volume 4 (2021): Edizione 1 (June 2021)

Volume 3 (2020): Edizione 2 (December 2020)

Volume 3 (2020): Edizione 1 (June 2020)

Volume 2 (2019): Edizione 2 (December 2019)

Volume 2 (2019): Edizione 1 (June 2019)

Dettagli della rivista
Formato
Rivista
eISSN
2616-1923
Pubblicato per la prima volta
30 Apr 2019
Periodo di pubblicazione
2 volte all'anno
Lingue
Inglese

Cerca

Volume 2 (2019): Edizione 1 (June 2019)

Dettagli della rivista
Formato
Rivista
eISSN
2616-1923
Pubblicato per la prima volta
30 Apr 2019
Periodo di pubblicazione
2 volte all'anno
Lingue
Inglese

Cerca

5 Articoli
Accesso libero

Halal System in Meat Industries

Pubblicato online: 11 Oct 2019
Pagine: 1 - 5

Astratto

Abstract

Halal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of halalan toyyiban for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and ante-mortem inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of toyyiban (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards.

Parole chiave

  • halal
  • meat
  • slaughter
Accesso libero

Applications of nanomaterials for future food security: challenges and prospects

Pubblicato online: 11 Oct 2019
Pagine: 6 - 9

Astratto

Accesso libero

Kinetics study on dried Moringa oleiferaleaves during sun drying, multi commodity solar tunnel dryer drying and oven drying

Pubblicato online: 11 Oct 2019
Pagine: 10 - 15

Astratto

Abstract

Moringa oleifera leaves are familiar to all, but unknowing that this leaves contain quite a lot of nutrient value which are useful for human body function. This plant’s leaves contain verities of antioxidant which inhabit & fight against free radical to cell of human body for preventing cancer. Moringa leaves need to dry for use through diversified use. Storage and processing quality depend on better dry. The purpose of this research isto identifying and examined performance of different types of dryer to dry Moringa oleiferaleaves. For Moringa dried leaves apply three common type of dryer i.e. sun dryer, multi commodity solar tunnel dryer and oven dryer. This study was conducted to introducing & used of Moringa oleifera leaves as ingredient of functional foods. Through this study the ration of time and moisture loss by several dryer are mentioned. Most of the dryer for temperature range 30°C to 70°C. In MCST dryer found better in color and dried rate as compared others, highest moisture loss in happed in MCST dryer and total removal moisture 75 %. At each dryer 40 g sample was taken. Frequently after 2 hours the dryers were observed and the Moringaleaves (sample 1, 2) were scatteredhomogenously into the baskets or salver. Moistnessreduction datawasnotedaftereach 2 hour breakswhile drying process running. The time and moisture contend will vary for based on the maturity of moringa leaves. In the closing moisture found at the final product was approximately 25 % and total 17.50 g. Optimum amount of moisture content increase shelf life, prevent loss of nutrition and protect form microbial spoilage.

Parole chiave

  • Kinetics study of moringa
  • drying effect of leaves
  • Moisture content of moringa leaves after sun
  • MCST and oven drying
Accesso libero

A Review on Status of Production of Large Cardamom in Nepal and its Marketing in National and Global Scenario

Pubblicato online: 11 Oct 2019
Pagine: 16 - 21

Astratto

Abstract

The study mainly focuses on the status of production and marketing of large cardamom in Nepal and also compares these dimensions in the context of different countries. For the study mainly secondary data were collected from research articles, reports, publications and news articles. Large cardamom is the third most expensive crop and one of the major cash crops of Nepal. Nepal is the largest producer of large cardamom in the world followed by India and Bhutan. Taplejung, Sankhuwasabha, Panchthar and Illam are the four major districts that contribute more than 80% of the national production. Cardamom produced in Nepal is graded according to tail cutting after drying and packed in jute bag or plastic to export it to foreign countries. Nepal exports almost 90 percentage of its total cardamom production to India. In the global scenario, Guatemala is the largest exporter of cardamom (small and large combined) followed by India, Nepal, Singapore and Indonesia respectievly. It was found that the production of cardamom is declining in Nepal due to price fluctuation and viral diseases such as Chirkey, Furkey. Problem such as absence of unique HS code for large cardamom and ‘duplicate large cardamom’ are also seen in the market.

Parole chiave

  • Chirkey
  • Furkey
  • HS code
  • tail cutting
Accesso libero

Extraction and Evaluation of Phytochemicals from Banana Peels (Musa sapientum) and Banana Plants (Musa paradisiaca)

Pubblicato online: 11 Oct 2019
Pagine: 22 - 26

Astratto

Abstract

Banana plants (Musa paradaisica) and banana peels (Musa sapientum) two of same genus Musa are grown in worldwide and consumed as ripe fruit or used for culinary purpose. All parts of the banana plants have medicinal applications. The aim of the present study was detection of phytochemicals from this two types of samples and find out some viable phytochemicals which might be used as food additives after commercial purification. These two types of samples banana plants and banana peels were collected from local area of sobhanbagh near Daffodil International University. Samples were washed and dried in room temperature and grinded in pestle. Then 25 gm of grinded samples were soaked in 75 ml of 70% methanol, ethanol, acetone and 0.9% NaCl solution for 72 hours. Then all the extracts of banana peels and banana plants were detected by standard protocol. Flavonoids, carbohydrates, reducing sugar, tannins, saponins, anthraquinones, steroids, glycosides, phytosterols, phenols, terpenoids, were detected from those extracts. Negative and positive result of presence of phytochemicals were detected by the observing of color change. Banana peels and banana plant extracts were showed maximum result in ethanolic extracts. The present study showed qualitative analysis of phytochemicals content existence in banana peels and banana plants extracts. The study also discussed the application of some phytochemicals in food industry.

Parole chiave

  • Banana peels and Plants
  • Sample preparation
  • Screening of Phytochemicals
5 Articoli
Accesso libero

Halal System in Meat Industries

Pubblicato online: 11 Oct 2019
Pagine: 1 - 5

Astratto

Abstract

Halal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of halalan toyyiban for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and ante-mortem inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of toyyiban (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards.

Parole chiave

  • halal
  • meat
  • slaughter
Accesso libero

Applications of nanomaterials for future food security: challenges and prospects

Pubblicato online: 11 Oct 2019
Pagine: 6 - 9

Astratto

Accesso libero

Kinetics study on dried Moringa oleiferaleaves during sun drying, multi commodity solar tunnel dryer drying and oven drying

Pubblicato online: 11 Oct 2019
Pagine: 10 - 15

Astratto

Abstract

Moringa oleifera leaves are familiar to all, but unknowing that this leaves contain quite a lot of nutrient value which are useful for human body function. This plant’s leaves contain verities of antioxidant which inhabit & fight against free radical to cell of human body for preventing cancer. Moringa leaves need to dry for use through diversified use. Storage and processing quality depend on better dry. The purpose of this research isto identifying and examined performance of different types of dryer to dry Moringa oleiferaleaves. For Moringa dried leaves apply three common type of dryer i.e. sun dryer, multi commodity solar tunnel dryer and oven dryer. This study was conducted to introducing & used of Moringa oleifera leaves as ingredient of functional foods. Through this study the ration of time and moisture loss by several dryer are mentioned. Most of the dryer for temperature range 30°C to 70°C. In MCST dryer found better in color and dried rate as compared others, highest moisture loss in happed in MCST dryer and total removal moisture 75 %. At each dryer 40 g sample was taken. Frequently after 2 hours the dryers were observed and the Moringaleaves (sample 1, 2) were scatteredhomogenously into the baskets or salver. Moistnessreduction datawasnotedaftereach 2 hour breakswhile drying process running. The time and moisture contend will vary for based on the maturity of moringa leaves. In the closing moisture found at the final product was approximately 25 % and total 17.50 g. Optimum amount of moisture content increase shelf life, prevent loss of nutrition and protect form microbial spoilage.

Parole chiave

  • Kinetics study of moringa
  • drying effect of leaves
  • Moisture content of moringa leaves after sun
  • MCST and oven drying
Accesso libero

A Review on Status of Production of Large Cardamom in Nepal and its Marketing in National and Global Scenario

Pubblicato online: 11 Oct 2019
Pagine: 16 - 21

Astratto

Abstract

The study mainly focuses on the status of production and marketing of large cardamom in Nepal and also compares these dimensions in the context of different countries. For the study mainly secondary data were collected from research articles, reports, publications and news articles. Large cardamom is the third most expensive crop and one of the major cash crops of Nepal. Nepal is the largest producer of large cardamom in the world followed by India and Bhutan. Taplejung, Sankhuwasabha, Panchthar and Illam are the four major districts that contribute more than 80% of the national production. Cardamom produced in Nepal is graded according to tail cutting after drying and packed in jute bag or plastic to export it to foreign countries. Nepal exports almost 90 percentage of its total cardamom production to India. In the global scenario, Guatemala is the largest exporter of cardamom (small and large combined) followed by India, Nepal, Singapore and Indonesia respectievly. It was found that the production of cardamom is declining in Nepal due to price fluctuation and viral diseases such as Chirkey, Furkey. Problem such as absence of unique HS code for large cardamom and ‘duplicate large cardamom’ are also seen in the market.

Parole chiave

  • Chirkey
  • Furkey
  • HS code
  • tail cutting
Accesso libero

Extraction and Evaluation of Phytochemicals from Banana Peels (Musa sapientum) and Banana Plants (Musa paradisiaca)

Pubblicato online: 11 Oct 2019
Pagine: 22 - 26

Astratto

Abstract

Banana plants (Musa paradaisica) and banana peels (Musa sapientum) two of same genus Musa are grown in worldwide and consumed as ripe fruit or used for culinary purpose. All parts of the banana plants have medicinal applications. The aim of the present study was detection of phytochemicals from this two types of samples and find out some viable phytochemicals which might be used as food additives after commercial purification. These two types of samples banana plants and banana peels were collected from local area of sobhanbagh near Daffodil International University. Samples were washed and dried in room temperature and grinded in pestle. Then 25 gm of grinded samples were soaked in 75 ml of 70% methanol, ethanol, acetone and 0.9% NaCl solution for 72 hours. Then all the extracts of banana peels and banana plants were detected by standard protocol. Flavonoids, carbohydrates, reducing sugar, tannins, saponins, anthraquinones, steroids, glycosides, phytosterols, phenols, terpenoids, were detected from those extracts. Negative and positive result of presence of phytochemicals were detected by the observing of color change. Banana peels and banana plant extracts were showed maximum result in ethanolic extracts. The present study showed qualitative analysis of phytochemicals content existence in banana peels and banana plants extracts. The study also discussed the application of some phytochemicals in food industry.

Parole chiave

  • Banana peels and Plants
  • Sample preparation
  • Screening of Phytochemicals

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