Archive:: World Journal of Food Science and Technology:: Science Publishing Group

Volume 2, Issue 1, March 2018

Milling Characteristics and Nutritional Quality of Paddy Rice Processed Using Biomass Powered Stove

Edor Sunday Ikwe, Alakali Joseph S., Okache Thomas Akobi, Rabiu Ibrahim Ajiya

Issue: Volume 2, Issue 1, March 2018

Pages: 1-11

Received: 12 June 2017

Accepted: 11 July 2017

Published: 2 February 2018

DOI: 10.11648/j.wjfst.20180201.11

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Abstract: Milling and nutritional quality of rice processed using wood and rice-husk briquette powered biomass stove was investigated. There was significant difference (p≤0.05) in milling attributes of the processed rice among volumetric air flow rates. There was no significant difference (p≥0.05) in the milling attributes of the processed rice between the t... Show More

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Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits

Cellerino Karina, Cagnasso Carolina Elisa, Greco Carola, Docena Guillermo, Polenta Gustavo, Ferreyra Verónica, López Laura Beatriz

Issue: Volume 2, Issue 1, March 2018

Pages: 12-18

Received: 22 March 2018

Accepted: 8 April 2018

Published: 10 May 2018

DOI: 10.11648/j.wjfst.20180201.12

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Abstract: Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg). The proper identification of these proteins in food products is important for consumers who have food allergies. The aim of this study was to control the presence of protein ingredients declared in the label of gluten free products. S... Show More

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A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria

Mesele Admassie

Issue: Volume 2, Issue 1, March 2018

Pages: 19-24

Received: 23 March 2018

Accepted: 16 April 2018

Published: 19 May 2018

DOI: 10.11648/j.wjfst.20180201.13

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Abstract: Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production... Show More

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