Journal of Food and Nutrition Sciences

Volume 4, Issue 5, September 2016

  • Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS

    Ivana Cecilia Alberini, Amelia Catalina Rubiolo

    Issue: Volume 4, Issue 5, September 2016
    Pages: 120-125
    Received: 19 July 2016
    Published: 15 August 2016
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    Abstract: Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of... Show More
  • Relationship Between Lipid Assessment and Arterial Lesions Observed in Farm Chickens Fed on Different Vegetable Oils

    Mondé Aké Absalome, Lohoues Essis Claude, Gauze-Gnagne-Agnero Chantal, Camara-Cissé Massara, Diomandé Mohenou Isidore, Djessou Sossé Prosper, Sess Essiagne Daniel

    Issue: Volume 4, Issue 5, September 2016
    Pages: 126-130
    Received: 11 September 2016
    Accepted: 23 September 2016
    Published: 11 October 2016
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    Abstract: The objective of this study was to determine the relationship between lipid assessment ( total-cholesterol, HDL-cholesterol, LDL-cholesterol, triacylglycerols) and arterial lesions in farm chickens fed on six different vegetable oil varieties (crude red palm oil, industrial red palm oil, refined palm oil, soya oil, cotton oil, and groundnut oil). T... Show More
  • Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder

    Shar Faustina Mbanengen, Igbabul Bibiana Dooshima, Ikya Julius, Dabels Nanyen

    Issue: Volume 4, Issue 5, September 2016
    Pages: 131-135
    Received: 10 September 2016
    Accepted: 23 September 2016
    Published: 15 October 2016
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    Abstract: The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were th... Show More