African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 804

Table of Content: November 2015; 9(11)

November 2015

Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals

Meat rapidly decomposes and discolours due to oxidation and enzyme activity; therefore, it must be frozen when stored. This study investigates the effects of different freezing and thawing processes on pork quality. Pork meat was frozen by natural convection freezing (NCF, -38°C), individual quick-freezing (IQF, -45°C), or liquid nitrogen freezing (LNF, -100°C). Freezing was completed when the thermocouple...

Author(s): Kwang-Il Kim, Jun-Bo Shim, Seon-Mi Yoo, Sang-Gi Min, SangYoon Lee, Yeon-Ji Jo and Mi-Jung Choi

November 2015

Changes in the quality characteristics of the butter of Pentadesma butyracea under various storage conditions

The aim of this study was to identify the storage conditions that warrant the optimum quality of the butter of P. butyracea. An experimental design was set up to study the effects of kernel boiling, the packaging material and the storage duration on the colour, saponification value and unsaponifiable fractions, acid and peroxide values and the iodine index of the butter of P. butyracea. The quality parameters of the...

Author(s): Bernolde Paul Ayegnon, Adéchola Pierre Polycarpe Kayodé, islamiath Nassia, Paulin Azokpota, Mohamed Soumanou and Joseph Djidjoho Hounhouigan

November 2015

Antioxidant activity of Iranian barley grain cultivars and their malts

Barley (Hordeum vulgare L.) belongs to the grass family Poaceae and is an ancient and important cereal grain crop. Whole grain products are recommended for healthy diets as being recognized sources of dietary fiber and antioxidant substances such as polyphenols and vitamin E. The current study was conducted to evaluate the antioxidant activity for 19 cultivars (Bahman, MB-82-12, Nosrat, Kavir, Torkman, Makoeei, Karoun,...

Author(s): Tayyebeh Mahmoudi, Mohammad Reza Oveisi, Behrooz Jannat, Masoomeh Behzad, Mannan Hajimahmoodi and Naficeh Sadeghi