African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 927

Table of Content: December 2007; 1(4)

December 2007

An innovative solid-liquid extraction technology: use of the naviglio extractor® for the production of lemon liquor

  This document is a review on solid-liquid extractive techniques and describes an innovative solid-liquid extraction technology using the Naviglio Extractor®. Also explained is an application for the production of alcoholic extract from lemon peel. The alcoholic extract, mixed with a sugar and water solution in the right proportions is used to make a well known Italian lemon liquor commonly named...

Author(s): Daniele Naviglio, Fabiana Pizzolongo, Raffaele Romano, Lydia Ferrara, Biagio Naviglio and Antonello Santini

December 2007

Anti-allergic effects on addition of hydroperoxide to dough fermentation

  The anti-allergic effects on dough fermentation of hydroperoxides produced by lipid peroxidation through lipoxygenase induction were studied. The anti-allergic effect of hydroperoxides to dough fermentation on antigen-antibody reaction involving IgE was examined. Crude proteins extracted from the dough including hydroperoxides showed weaker antigen-antibody reactions on allergic tests such as precipitin ring...

Author(s): T. Toyosaki