34 research outputs found

    Advancement of food processing biotechnology in developing countries

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    Biotechnology is an applied science which represents a blending of the principles and practice of biochemistry, genetics, and microbiology. The recent breakthroughs in molecular biology have transformed biotechnology into a precision science. These developments have brought in further refinements to areas like protein chemistry, nucleic acid biochemistry, fermentation, and immunology, which unfortunately are not very familiar with developing countries. © 2019 Author(s)

    Advancement of food processing biotechnology in developing countries

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    Biotechnology is an applied science which represents a blending of the principles and practice of biochemistry, genetics and microbiology. The recent breakthroughs in molecular biology have transformed biotechnology into a precision science. These developments have brought in further refinements to areas like protein chemistry, nucleic acid bio-chemistry, fermentation and immunology, which unfortunately are not common to developing countries

    PRODUCTION AND ANALYSIS OF BEER SUPPLEMENTED WITH CHLORELLA VULGARIS POWDER

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    The microalgae Chlorella vulgaris is a cheap source of nutrients and bioactive compounds, and thus is used in many interventional studies. This study evaluated the potential effects of C. vulgaris powder on fermentation parameters; sensory, phytochemical, and antioxidant activity; and the abundance of volatile organic compounds (VOCs) of treated versus control beers. A German Pilsner-style lager beer (GPB) was brewed and supplemented with C. vulgaris at various levels (3.3, 5, and 10 g/L) after primary fermentation. The apparent °Brix and pH was used to monitor the progress of fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) was used to measure the antioxidant activity of beers. Addition of C. vulgaris increased the concentration of total polyphenols, total flavonoids, and antioxidant activity of treated beers (CGB) compared to the control (GPB). Treatment had no effects (p > 0.05) on higher alcohols such as 3-methyl-1-butanol, 2-hexanol, and phenylethyl alcohol. An increase in the concentration of C. vulgaris had no significant effects on sensory perception of enriched beers. The results showed that C. vulgaris could be used as a potential ingredient for designing functional beer with improved health benefits. © 2022 by the authors.Ministry of Education and Science of the Russian Federation, MinobrnaukaThe research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged

    FUNCTIONAL PROPERTIES OF OVEN AND VACUUM DRIED CHLORELLA VULGARIS PROTEIN ISOLATES

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    The functional properties of protein isolates provide clues about their performance in food systems. The results of functional properties serve as a guide regarding the types of food or feed that can be supplemented with the particular protein isolates

    AIR QUALITY ASSESSMENT IN SELECTED OPEN MARKETS IN OWERRI, NIGERIA

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    PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF ZOBO DRINK SWEETENED WITH BLENDS OF DATE PALM FRUIT

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    Proximate, Functional and Sensory Properties of Bread from Wheat - Plantain (Musa SPP) Flour Blends

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    The effect of blanching treatments on the functional properties of plantain flour and sensory characteristics of bread made from wheat (80%) and plantain (20%) flour was investigated
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