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Agafonov, A. F., and М. V. Dubova. "SELECTION OF LEEK FOR THE MIDLAND OF RUSSIA AT CULTIVATION NO SEEDLING METHOD." Vegetable crops of Russia, no. 3 (July 25, 2018): 47–51. http://dx.doi.org/10.18619/2072-9146-2018-3-47-51.
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Leek very ancient culture which was widely applied in cookery and as remedy still by ancient Egyptians, Greeks and Romans. Now the leek is widespread in countries of Western Europe and North Africa, in the USA, Canada, Australia. On chemical composition it is one of the most valuable onions representing in fact "the alive table of Mendeleyev". In such countries as Belgium, Holland and France it is one of the main vegetable cultures, and annual production it per capita makes from 4 to 10 kg. In Russia, unfortunately, it is still rare culture though falls into to the most valuable types of an onion on biochemical structure, productivity, resistance to wreckers and diseases. Widespread introduction of a leek in production restrains a number of factors among which lack of early ripening varieties with the increased resistance to extreme environmental conditions, and in this regard – difficulty of receiving high-quality seeds of leek in a midland of Russia to the north of Rostov-on-Don. Therefore, a vital necessity is on the basis of study under various conditions of cooperation a "genotype is an environment" and selection from world collection of sources of economic-valuable signs, creation of productive sorts and hybrids with good resistance to cold, possessing in the conditions of Moscow Suburbs, along with the high productivity and quality of products, by a high adaptivity to the different terms of height winter spending. Results of long-term researches of laboratory of selection of onions cultures (VNIISSOK) on studying, assessment and selection of exemplars of grades of leek from the VIR world collection are presented in article, receiving hybrid combinations and lines, development of methods of selection and creation on this basis of grades and hybrids of leek for not seedling culture in a midland of Russia, possessing high rates of vegetable and seed efficiency, quality of production and winter hardiness.
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Cavagnaro, P. F., M. M. Sance, and C. R. Galmarini. "Effect of Heating on Onion (Allium cepa L.) Antiplatelet Activity and Pungency Sensory Perception." Food Science and Technology International 13, no. 6 (December 2007): 447–53. http://dx.doi.org/10.1177/1082013207088108.
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Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cooked before consumption. Herein, we examine the effect of heating — using different boiling intensities — on the in vitro antiaggregatory activity (IVAA), the pyruvate concentration and the flavor (pungency) of crushed-onion samples. In general, heating is detrimental for onion AA. Boiling for 3 min has no significant effect on platelet aggregation, as compared to raw onion. Heating for 46 min completely suppresses IVAA, whereas samples boiled for > 20 min have pro-aggregatory effects. Significant differences in AA are found between the blood donors. Pyruvate content is not reduced after 30 min boiling. Pungency ratings decrease with the intensity of the heat treatment. Strong significant positive correlations are found between IVAA and pungency, but not between pyruvate and the former two variables. Our results suggest that: (i) in order to obtain the maximum health benefits onions should be eaten raw or moderately cooked, (ii) extensive heating may result in pro-aggregatory effects, (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures.
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Vojnović, Đorđe, Ivana Maksimović, Aleksandra Tepić Horecki, Danijela Žunić, Boris Adamović, Anita Milić, Zdravko Šumić, Vladimir Sabadoš, and Žarko Ilin. "Biostimulants Affect Differently Biomass and Antioxidant Status of Onion (Allium cepa) Depending on Production Method." Horticulturae 9, no. 12 (December 16, 2023): 1345. http://dx.doi.org/10.3390/horticulturae9121345.
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Onions, essential in various salads and cooked dishes, are sought after by producers for high yields, while consumers value their quality, particularly the presence of antioxidant compounds. This study investigates the impact of production methods and biostimulants on the biomass yield and quality of onions. The two-year experiment was conducted in Vojvodina, Serbia, and compared directly seeded (DS) and from-set (FS) onions with four biostimulant treatments: control (C), seaweed extracts (T1), humic and fulvic acids (T2), and Trichoderma sp. (T3). DS onions yielded significantly more biomass, while FS onions had higher dry matter content. DS onions treated with T1 showed a significant increase in phenols (↑ 5.30%), while T2 and T3 led to declines (↓ 8.66% and ↓ 7.55%, respectively). All biostimulants reduced phenol content in FS onions. T1 and T2 significantly increased the flavonoid concentration in DS onions, with no significant changes in FS onions. T1 enhanced antioxidant properties in DS onions and reduced them in FS onions. Additionally, T2 and T3 decreased antioxidant activity in both DS and FS onions, as evidenced by DPPH, FRAP, and ABTS tests. These findings guide onion production, advocating for the fresh consumption of DS onions with higher biomass and industrial processing suitability for FS onions, emphasizing the potential of bio-based products.
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Hithamani, Gavirangappa, and Krishnapura Srinivasan. "Bioaccessibility of Polyphenols from Onion (Allium cepa) as Influenced by Domestic Heat Processing and Food Acidulants." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 391. http://dx.doi.org/10.21048/ijnd.2016.53.4.8398.
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Polyphenols are gaining importance in view of their health beneficial influences. Onion (<em>Allium cepa</em>) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.
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TOKITOMO, Yukiko. "Volatile Components of Cooked Onions." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 4 (1995): 279–87. http://dx.doi.org/10.3136/nskkk.42.279.
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French, J. M., R. A. Stamler, J. J. Randall, and N. P. Goldberg. "First Report of Phytophthora nicotianae on Bulb Onion in the United States." Plant Disease 95, no. 8 (August 2011): 1028. http://dx.doi.org/10.1094/pdis-01-11-0048.
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Phytophthora nicotianae (synonym P. parasitica) Breda de Haan was isolated from recently harvested onion bulbs (Allium cepa) in cold storage from a commercial field in southern New Mexico. Deteriorating, water-soaked tissue from the center of four bulbs was plated onto water agar and incubated at room temperature. After 72 h, cultures of Phytophthora (identified by the presence of coenocytic hyphae and papillate sporangia) were isolated and transferred to V8 agar amended with ampicillin (250 mg/liter), rifampicin (10 mg/liter), and pimaricin (0.2% wt/vol). Isolates were identified as P. nicotianae based on morphological characteristics and DNA analysis. Sporangia were sharply papilliate, noncaducous, and ovoid to spherical. The average sporangium size was 45.9 × 39.9 μm with a length-to-width ratio of 1.15. Clamydospores, both terminal and intercalary, were spherical to ovoid and averaged 37.2 × 35.2 μm (2). PCR from whole-cell extracts was performed on four cultured isolates from the infected onion tissue using previously described primers ITS4 and ITS6, which amplify the 5.8S rDNA and ITS1 and ITS2 internal transcribed spacers (1,4). A band of approximately 890 bp was amplified and directly sequenced (GenBank Accession No. HQ398876). A BLAST search of the NCBI total nucleotide collection revealed a 100% similarity to multiple P. nicotianae isolates previously sequenced (1). To confirm the pathogenicity of the isolates, onion seedlings were inoculated with 25 ml of P. nicotionae zoospore solution (15,000 zoospores/ml). Necrosis of leaf tissue and seedling death was observed 5 days postinoculation. P. nicotianae was reisolated from the infected onion seedlings and the ITS region was sequenced to confirm its identity. P. nicotianae was previously reported in bulb onion from Australia, Taiwan (Formosa), and Zimbabwe (Rhodesia) (2). P. nicotianae was reported on bunching onions (A. fistulosum) in Hawaii in 1989 (3). Onions are an important crop in New Mexico with a total production value of 47 million dollars in 2008 (NM Agriculture Statistics 2008). This discovery of a potentially significant postharvest disease poses a threat to the onion industry in New Mexico. To our knowledge, this is the first report of P. nicotianae in bulb onion in the United States and the first report of P. nicotianae in New Mexico on any crop. References: (1) D. E. L. Cooke and J. M. Duncan. Mycol. Res. 101:667, 1997. (2) D. C. Erwin and O. K. Ribeiro. Page 56 in: Phytophthora Diseases Worldwide. The American Phytopathological Society, St Paul, MN, 1996. (3) R. D. Raabe et al. Information Text Series No. 22. University of Hawaii. Hawaii Inst. Trop. Agric. Human Resources, 1981. (4) T. J. White et al. Page 315 in: PCR Protocols: A Guide to Methods and Applications. M. A. Innis et al., eds. Academic Press, San Diego, 1990.
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Komala, Oom, Putri Dwi Antini, and Novi Fajar Utami. "PERBANDINGAN DAYA HAMBAT DARI EKSTRAK DAN HASIL FERMENTASI BAWANG PUTIH (Allium sativum) TERHADAP BAKTERI Escherichia coli." EKOLOGIA 22, no. 2 (October 31, 2022): 94–103. http://dx.doi.org/10.33751/ekologia.v22i2.6259.
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Allium sativum is a plant that generally grows in the highlands and is used to treat digestion, anti-inflammatory, hypertension. Meanwhile, fermented onions are fermented garlic for 40 days and are used as medicine for diabetes, hypertension, hypercholesterolemia. These fermented garlic and fresh garlic contain alkaloids, flavonoids, saponins, and tannins. The purpose of this study was to compare the antibacterial activity of fermented garlic and garlic by determining the minimum inhibitory concentration (MIC) and Inhibitory Width (LDH) against E. coli bacteria. Method: Garlic fermentation is done by wrapping fresh garlic in aluminum foil and putting it in a rice cooker for 40 days. MIC test at concentrations of 20%, 25%, 50% and 75% with agar dilution method and LDH test with disc diffusion method at concentrations of 25%, 50% and 75%. The results showed that fermented garlic and garlic extracts were able to inhibit E. coli bacteria with the Minimum Inhibitory Concentration (MIC) at a concentration of 25%. Garlic extract is the most optimal extract at a concentration of 75% having antibacterial activity compared to fermented onion extract with an average Inhibitory Width (LDH) of 7.43 mm in the medium category. Conclusion: fresh garlic extract had better antibacterial activity than fermented garlic extract against E. coli.
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JURDI-HALDEMAN, DALAL, JOSEPH H. MACNEIL, and DALAL M. YARED. "Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb1." Journal of Food Protection 50, no. 5 (May 1, 1987): 411–13. http://dx.doi.org/10.4315/0362-028x-50.5.411.
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The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P<0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P>.05). Mean hedonic scores were higher (P<0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.
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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, LAURA E. SHANE, MANUELA OSORIA, ELIZABETH HENRY, YANGJIN JUNG, and JOHN B. LUCHANSKY. "Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver." Journal of Food Protection 82, no. 6 (May 21, 2019): 980–87. http://dx.doi.org/10.4315/0362-028x.jfp-18-423.
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ABSTRACT The effect of heating times and temperatures on inactivation of Salmonella in pâté made from chicken liver was evaluated. Raw chicken liver (ca. 1 kg) was blended in a food processor with two hard-boiled eggs (ca. 100 g total) plus a mixture of sautéed white onions (100 g), salt (5.0 g), black pepper (2.5 g), and butter (112 g). The tempered (ca. 15°C) raw pâté batter was inoculated with a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella, and then ca. 25-g portions were aseptically transferred into sterile 50-mL polypropylene conical tubes. One set of tubes was completely submerged in a thermostatically controlled, circulating water bath set at 74.9°C and cooked to target instantaneous internal temperatures ranging from 60 to 73.9°C. An otherwise similar set of tubes was cooked at 60 to 73.9°C, with holding times of 3 to 30 min, in a water bath set at 1°C above each target endpoint cooking temperature. Regardless of the cooking process, when pâté was cooked to a target instantaneous internal temperature of 60 to 73.9°C, pathogen numbers decreased by ca. 1.9 to ≥6.4 log CFU/g; additional reductions of ca. 0.6 to 1.3 log CFU/g were observed when pâté was cooked to a target instantaneous internal temperature of 60 to 68°C and then held for 3 to 30 min. In related experiments, pâté was prepared as described above, but with inoculated chicken livers (500 g; ca. 5.5 log CFU/g) that were cooked in a frying pan maintained at ca. 140°C for 3 to 8 min with a mixture of sautéed onions, salt, black pepper, and butter and then blended with a hard-boiled egg. Pathogen numbers within liver cooked in a frying pan decreased by ca. 1.0 to 4.9 log CFU/g. Collectively, these findings may be useful for establishing cooking guidelines for pâté and thus for lowering the risk of illness if chicken liver is contaminated with Salmonella and the attendant batter is not handled or cooked properly. HIGHLIGHTS
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Daugaard, Kasper, and Amalie Ørum. "Kunsten at pille et løg:." Nordic Journal of Dance 3, no. 2 (December 1, 2012): 16–23. http://dx.doi.org/10.2478/njd-2012-0008.
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Abstract To peel an onion, to grate a carrot, and to set a table, each has its own choreographic recipe. Culinary art/ cookery is choreographed everyday life, and cooking is a dance everyone knows. The Art of Peeling an Onion is based on the dance piece Gæst (Guest), choreographed by Kasper Daugaard. The piece is for five dancers, a female soloist and four choir dancers, and originates entirely from culinary actions. The purpose of the article is not to maintain theory and practice as two separate entities, but to show how they supply each other and offer each other content. We aim to create a balanced understanding of the relationship between the creative process, the audience experience, and the aesthetic theory related to both the content and the outcome of artistic work. We view theory and practice hand in hand, because we have strived to put into words that which can be experienced, to verbalise the spectator’s experiences, the physical as well as reflexive, with the ambition of formulating a quite tangible experience-based aesthetics.
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TOKITOMO, Yukiko, and Akio KOBAYASHI. "Changes in Cooked Aroma Constituents of .GAMMA.-Ray Irradiated Onions during Storage." Food Science and Technology International, Tokyo 2, no. 4 (1996): 253–57. http://dx.doi.org/10.3136/fsti9596t9798.2.253.
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Ghanghas, Amit ,. B. S. "Knowledge Status of Onion Growers Regarding Pre and Post-Harvest Management Practices." Indian Research Journal of Extension Education 23, no. 1 (January 1, 2023): 59–63. http://dx.doi.org/10.54986/irjee/2023/jan_mar/59-63.
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India’s large population is vegetarian and their routine diet and healthy diet include vegetables which play very signifi cant role by supplying diff erent minerals and vitamins essential for healthy body. Therefore, vegetables have great importance for food and nutritional security. Onion is one of the major crops among cultivated vegetables in our country. It is popularly known as “Queen of kitchen” plays an important role in cookery, as it is used in both forms i.e. green as well as in mature form by the people in diff erent dishes and soups. The fi ndings reported that overall knowledge of farmers pertaining to pre and post-harvest management practices for onion production was moderate to high since about 85 per cent of the onion farmers belonged to these categories mainly due to correct knowledge of pre harvest management practices viz. number as well critical stages of irrigation, time of sowing in nursery, time of transplanting, weed control measures and proper seed rate while maturity index and proper harvesting, precooling, proper packaging material as post harvest management practices. But it was found low in case of curative measures and certain value addition practices which included diseases and their control measures followed by storage, curing, stoppage of irrigation before harvesting, grading, insect pests and their control measures, and waiting period for spray of chemicals before harvesting of produce.
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Michalak-Majewska, Monika, Urszula Złotek, Urszula Szymanowska, Dominik Szwajgier, Piotr Stanikowski, Małgorzata Matysek, and Aldona Sobota. "Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin." Applied Sciences 10, no. 22 (November 18, 2020): 8164. http://dx.doi.org/10.3390/app10228164.
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In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the addition of various concentrations of onion skin powder on the antioxidant and anti-inflammatory properties associated with changes in the quercetin content in uncooked and cooked pastas. The total contents of phenolic acids, quercetin, and antioxidant activity were determined. The anti-inflammatory activity was demonstrated by inhibitory effects on lipoxygenase (LOX) in vitro activity. Dry onion skin is the source of quercetin in analyzed pastas. The concentrations of these compounds gradually and significantly increased with increases in the vegetable component in fortified pastas. Additionally, a positive correlation between the content of phenolic compounds and antioxidant activity of pastas fortified with onion skin powder was noted. The process of cooking caused enhancement in the antioxidant and anti-inflammatory potential. These qualities of pastas resulted from the presence of dry onion skin with high pro-health activities. Fortification of pasta with onion skin powder could be a starting point to benefit onion industrial by-products and produce new healthy food products.
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Mumbi, J., R. Wanjau, and J. Murungi. "Effect of cooking methods on levels of folates and ascorbic acid in cowpea (Vigna unguiculata L. Walp) from Nairobi, Kenya." African Journal of Pure and Applied Sciences 2, no. 1 (January 23, 2021): 53–60. http://dx.doi.org/10.33886/ajpas.v2i1.187.
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Folate (vitamin B9,5-methyltetrahydrofolate) and ascorbic acid (AA) (vitamin C) play a key role in human health and wellbeing. It is greatly established that AA is beneficial in preventing scurvy while folate helps in prevention of neural tube defects and congenital malformations. The main sources of these vitamins are fruits and vegetables especially green leafy vegetables including the African Indigenous Vegetables (AIVs). However, these vegetables are consumed after cooking which leads to loss of the vitamins through oxidation, thermal degradation, and leaching. The study aimed at determining the effect of different cooking methods on the retention of AA and folate in cowpea (Vigna unguiculata L. Walp) as affected by different cooking methods. Folate and AA were determined using high pressure liquid chromatography with ultra UV-visible detection, HPLC-UV after extraction of the vitamins from raw and cooked samples. Analysis of Variance (ANOVA) was used to determine difference in nutrients retention by various cooking methods. Significance was imputed at p<0.05. Raw V. unguiculata ontained 45.516±0.649 mg/100g AA and 91.736±0.586 μg/100g folate. The cooked samples of the vegetable contained folate ranging from 40.713±0.081 to 65.128±0.007 μg/100g and AA ranging from 0.719±0.063 to 24.181±0.051 mg/100g of the edible portion of the vegetable. Cooking the vegetable significantly reduced both folate and AA concentration compared to the raw vegetable samples, p<0.05. Frying raw vegetables with onions and tomatoes was found to retain significant folate and AA than boiling the vegetables, p<0.05. Addition of milk resulted in significant retention of folate and significant loss of AA than boiling, p<0.05. Both lye and sodium bicarbonate significantly reduced folate and AA concentration than boiling, with lye causing significant reduction of both vitamins than sodium bicarbonate p<0.05. It is concluded that cooking reduces folate and AA concentration in cowpea (V. unguiculata L. Walp). Additive such as lye and bicarbonate also reduce the concentration of the vitamins. Cooking cowpea leaves with addition of milk and frying with onion and tomatoes retains more folate than boiling. However, AA is significantly lost in the process than when the vegetable is just boiled.
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Bedrníček, Jan, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, et al. "Onion waste as a rich source of antioxidants for meat products." Czech Journal of Food Sciences 37, No. 4 (August 23, 2019): 268–75. http://dx.doi.org/10.17221/68/2018-cjfs.
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Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly (P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly (P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography – mass spectrometry using electrospray ionisation in negative mode: quercetin (m/z 301) and quercetin monoglucoside (m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products.
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Kaur, Pardeep, Kiran Bains, and Harpreet Kaur. "Synergetic effect of onion (Allium cepa), tomato (Solanum lycopersicum) and garlic (Allium sativum) on in vitro iron bioaccessibility from cooked dehusked mungbean." Journal of Applied and Natural Science 8, no. 2 (June 1, 2016): 935–38. http://dx.doi.org/10.31018/jans.v8i2.901.
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The usage of combination of onion (Allium cepa), tomato (Solanum lycopersicum) and garlic (Allium sativum) in legume preparations is vogue in North India but the amounts of these three additives need to be optimized to enhance iron bioavailability from the legumes. Four levels of the three additives were set where onion and tomato were added to 100 g of base legume i.e. dehusked mungbean (Vigna radiata) @ 25, 50, 75 and 100g each while garlic was added @ 5, 10, 15 and 20g. The inclusion of the combination of onion tomato and garlic at levels Level 1 (4.55), Level 2 (5.37), Level 3 (5.80) and Level 4 (7.11) had a significantly (p≤0.05) higher ascorbicacid level when compared to the legume with no additive (0.26mg). β-carotene content increased significantly (p≤0.05) at all the levels (15.42 to 36.2μg) when compared to the legume with no additive (13.64μg/100 g fresh weight) Similarly, the in vitro iron bioaccessibility increased significantly (p≤0.05) when the level of fortificationincreased, the percent increase being 11.9, 14.1, 25.6 and 54.6 % at Level 1, 2, 3 and 4, respectively when compared to the legume with no additive . The study concluded that the combination of onion (100g), tomato (100g) and garlic (20g) can enhance the bioaccessibility of iron from legumes maximally, hence, the observation can be useful in evolving dietary strategies to maximize the bioavailability of minerals from legumes.
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Lee, C. T. "‘Guam Super Hot’ Chili Pepper." HortScience 22, no. 6 (December 1987): 1341. http://dx.doi.org/10.21273/hortsci.22.6.1341.
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Abstract ‘Guam Super Hot’ chili pepper (Capsicum frutescens L.) is well-adapted to Guam and Northern Marianas Islands, which possess a tropical climate. It reaches the mature-red harvest stage at about 75 days and can be harvested continually up to 1 year. This cultivar appears to be tolerant to most pests, based on field observation. The major attribute of this cultivar is its exceptionally hot pungent fruit. The fruit, either green, orange, or red in color, are used as a spice in cooking, pickling, and in sauces (1). In Guam, a spicy sauce called “finadene” is prepared with these peppers, onions, soy sauce, and the juice of a lemon or lime. The leaf is also edible and is sometimes cooked with fish.
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de Niederhäusern, Simona, Moreno Bondi, Stefania Camellini, Carla Sabia, Patrizia Messi, and Ramona Iseppi. "Plant Extracts for the Control of Listeria monocytogenes in Meat Products." Applied Sciences 11, no. 22 (November 16, 2021): 10820. http://dx.doi.org/10.3390/app112210820.
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The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products. Samples of sausages “cacciatore” and cooked ham in vacuum-packaged slices were artificially contaminated, and the presence of Listeria was evaluated during the sausages ripening and throughout the shelf-life of the cooked ham. The test carried out on sausages did not show differences among treated and untreated samples. The antagonistic activity of the plant extracts against the pathogen was probably hidden by the competition from the sausages microbial flora and the pH and the water activity (aw) decrease. On the other hand, the plant extracts determined an initial reduction of about 1.00 log cfu/g of the L. monocytogenes viable count in the cooked ham slices contaminated with 103 cfu/g, but the best result was obtained with the contamination of 102 cfu/g of L. monocytogenes. In addition to the pathogen’s initial decrease, we observed an extension of the lag phase and a reduction of the Listeria growth rate. Considering that the presence of L. monocytogenes during the slicing phase of the cooked ham does not exceed 10 cfu/g, the use of plant extracts can lead to complete pathogen elimination.
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Sans, Silvia, Joan Ferré, Ricard Boqué, José Sabaté, Joan Casals, and Joan Simó. "Estimating Sensory Properties with Near-Infrared Spectroscopy: A Tool for Quality Control and Breeding of ‘Calçots’ (Allium cepa L.)." Agronomy 10, no. 6 (June 11, 2020): 828. http://dx.doi.org/10.3390/agronomy10060828.
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Using trained panelists to evaluate sensory attributes is unfeasible when many samples must be evaluated, such as in quality control or breeding programs. Near-infrared spectroscopy (NIRS) is a rapid inexpensive method often used in food quality evaluation. We assessed the feasibility of using NIRS to estimate sweetness, fiber perception, and off-flavors, the most important sensory attributes in cooked ‘calçots’ (the immature floral stems of second-year onion resprouts). The best results were achieved through models using interval partial least squares (iPLS) variable selection on spectra from pureed cooked ‘calçots’, which yielded values of the ratio of performance to deviation (RPD) greater than 1.4 in all cases. Therefore, it would be feasible to use NIRS to estimate sensory properties in ‘calçots’. This approach would be useful in initial screening to discard samples that differ substantially from the ideotype; thus, sensory analysis by trained panels could be reserved for finer discriminations.
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Kato, Tetsuta, Kae Michikoshi, Yu-ichi Minowa, Yoshiko Maeda, and Kiyomi Kikugawa. "Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef." Mutation Research/Genetic Toxicology and Environmental Mutagenesis 420, no. 1-3 (December 1998): 109–14. http://dx.doi.org/10.1016/s1383-5718(98)00151-x.
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Jimenez Champi, Diana Carolina, Tito Eduardo Llerena Daza, and Bettit Karim Salvá Ruiz. "Efecto de la inclusión de carne cruda en un paté cocido de carne mecánicamente recuperada de trucha arcoíris." Revista de Investigaciones Altoandinas - Journal of High Andean Research 23, no. 3 (August 15, 2021): 125–32. http://dx.doi.org/10.18271/ria.2021.291.
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were evaluated: texture profile, color and sensory evaluation, the latter with the participation of 30 untrained panelists using a 9-point hedonic scale, in which each formulation obtained an average of 6 ("I like it moderately"). The best formulation was PCR3, whose proximate composition was determined: 64% moisture, 16% fat, 12.5% protein, and 3.5% ash. The pâté of mechanically recovered trout meat proved to have a high nutritional value and a good level of sensory acceptance, demonstrating that it is a good alternative for the use of trout fillet by-products.
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Kaczmarek, Anna, and Małgorzata Muzolf-Panek. "Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches." Animals 11, no. 6 (June 1, 2021): 1647. http://dx.doi.org/10.3390/ani11061647.
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The aim of the study was to develop predictive models of thiol group (SH) level changes in minced raw and heat-treated chicken meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary, and thyme) during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20 °C). SH changes were measured spectrophotometrically using Ellman’s reagent. Samples stored at 12 °C were used as the external validation dataset. SH content decreased with storage time and temperature. The dependence of SH changes on temperature was adequately modeled by the Arrhenius equation with average high R2 coefficients for raw meat (R2 = 0.951) and heat-treated meat (R2 = 0.968). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models of thiol group decay during meat storage. The obtained results demonstrate that both kinetic Arrhenius (R2 = 0.853 and 0.872 for raw and cooked meat, respectively) and ANN (R2 = 0.803) models can predict thiol group changes in raw and cooked ground chicken meat during storage.
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Eteng, Ofem, Violet A. Nelson, Eteng O. Effiom, and Esua O. Udosen. "EFFECT OF INSTANT NOODLES COOKED/PREPARED WITH NATURAL SPICE AND SEASONING ON SOME BIOCHEMICAL PARAMETERS IN RAT." FUDMA JOURNAL OF SCIENCES 6, no. 6 (January 1, 2023): 1–6. http://dx.doi.org/10.33003/fjs-2022-0606-1139.
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A high Population today relies on instant noodles for their breakfast, lunch and dinner. This study sort to evaluate the effect of instant noodles formulated with Natural spice and that prepared with noodle seasoning on some biochemical parameters. Fifty four (54) Wistar rats were divided into 9 different groups of 6 rats each, Group 1 was control group served with rat pellet and tap water, while groups 2 to 9 served as the treatment groups and were fed differently prepared instant noodles and rat pellet. All the biochemical parameters were analyzed using standard methods. There were no significant difference (P>0.05) in all lipid parameters in groups fed with instant noodles prepared with noodle seasoning compared with the control and the group with Natural spice. Also, in both Total and direct bilirubin the groups fed with instant noodles prepared with noodle seasoning both 80 % and 50 % indicated no significant increases (P< 0.05). The activities of AST, ALT, and ALP rats in groups fed with instant noodles prepared with noodle seasoning increased significantly (p< 0.05) (23.00±1.97) , (31.96±2.09 ) when compared to groups that consumed instant noodles cooked with Natural spice ( 40g crayfish and 30g of onions) compared with the normal control group respectively. This confirmed the hepatotoxic effect of instant noodles cooked with the noodle seasoning that shows a negative impact on the activities of liver enzymes but cooking with Natural spice seems to ameliorate the effect of free radicals deposited on the spices.
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Park, C. E., and G. W. Sanders. "Occurrence of thermotolerant campylobacters in fresh vegetables sold at farmers' outdoor markets and supermarkets." Canadian Journal of Microbiology 38, no. 4 (April 1, 1992): 313–16. http://dx.doi.org/10.1139/m92-052.
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A total of 1564 fresh samples of 10 vegetable types from two different retail levels (533 samples from farmers' outdoor markets and 1031 samples from supermarkets) were surveyed for the occurrence of thermotolerant campylobacters. In samples from the outdoor markets, campylobacters were detected on six types of vegetables; the detection rates were spinach, 3.3; lettuce, 3.1; radish, 2.7; green onions, 2.5; parsley, 2.4; and potatoes, 1.6%. Campylobacter jejuni was the predominant species (88%), with the remainder being C. lari (8%) and C. coli (4%). When the outdoor market samples were thoroughly washed with chlorinated water, all were negative for campylobacters. Of the samples from supermarkets, all were negative for campylobacters whether purchased in summer or winter. These results suggest that vegetables sold at farmers' outdoor markets are produced and (or) stored under less sanitary conditions than those sold at supermarkets, and they could constitute health hazards. Therefore, vegetables (e.g., potatoes and spinach) from farmers' markets must be decontaminated by washing with chlorinated water or cooked thoroughly before consumption. Key words: campylobacters, vegetables, decontamination.
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IKEME, A. L. "EFFECT OF ONION AND GINGER JUICE EXTRACT ON THE QUALITY OF HOT. SMOKED MEAT." Nigerian Journal of Animal Production 27 (January 3, 2021): 81–86. http://dx.doi.org/10.51791/njap.v27i.1957.
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A experiment who conducted to determine the
activeness of extracts from ginger rhizome and onion bulbs, in retarding lipid oxidation On the organoleptic quality of smoked meat. Brine solution consisting of potassium sorbate, sodium chloride with or without butylated hydroxytoluene (BHT), onion juice ainst and ginger Juice extract respectively were used us dips for curing Samples dipped la 10% brine served as control. Meat samples nere trimmed of visible fats, cut lato 1kg sizes, pen broiled at 80°C for 30 minutes, and then recut into 100 - 130g pieces. Samples were divided randomly into four batches and dipped for 5 minutes in different solutions, drined, revoked at • temperature of 70 - 80Cfor 6 hours and cooked to room temperature. Products were individually packaged in polythene bags, stored at room temperature (25 30°C) and used for sensory evaluation, chemical and microbial analysis. Results of chemical, and sensory analyses indicated that upid oxidation was not a problem in smoked beef. Samples dipped in solution containing ginger juice and BHT were noted better than others. Six per cent potassium sorbate did not offer adequate antimycotic activity. Samples dipped in solution without potassium sorbate were unacceptable by the fourth day of storage as these were covered by visible mouldy mass. of mycelia.
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Bedrníček, Jan, Jaromír Kadlec, Ivana Laknerová, Jan Mráz, Eva Samková, Eva Petrášková, Lucie Hasoňová, František Vácha, Vladimír Kron, and Pavel Smetana. "Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat." Antioxidants 9, no. 10 (October 11, 2020): 974. http://dx.doi.org/10.3390/antiox9100974.
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Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.
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Kahlon, Talwinder S., Roberto J. Avena-Bustillos, Mei-Chin M. Chiu, and Marlene B. Hidalgo. "Whole Grain Gluten-Free Vegetable Savory Snacks." Journal of Food Research 3, no. 5 (June 6, 2014): 1. http://dx.doi.org/10.5539/jfr.v3n5p1.
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<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>
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Sun-Waterhouse, Dongxiao, Bronwen G. Smith, Charmian J. O’Connor, and Laurence D. Melton. "Effect of raw and cooked onion dietary fibre on the antioxidant activity of ascorbic acid and quercetin." Food Chemistry 111, no. 3 (December 2008): 580–85. http://dx.doi.org/10.1016/j.foodchem.2008.04.023.
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Kurt, Ş., H. G. Ceylan, and A. Akkoç. "The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage." Acta Alimentaria 48, no. 4 (December 2019): 423–30. http://dx.doi.org/10.1556/066.2019.48.4.3.
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Douti, Nang Biyogue, Ebenezer Ebo Yahans Amuah, Samuel Kojo Abanyie, and Prince Amanin-Ennin. "Irrigation water quality and its impact on the physicochemical and microbiological contamination of vegetables produced from market gardening: a case of the Vea Irrigation Dam, U.E.R., Ghana." Journal of Water and Health 19, no. 2 (February 1, 2021): 203–15. http://dx.doi.org/10.2166/wh.2021.274.
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Abstract The rationale for this study was to assess the physicochemical and bacteriological qualities of the Vea irrigation water and resultant effects on the quality of fresh vegetables produced in the area and associated implications for consumers’ health. A total of 45 water samples were collected from the reservoir and canals. Also, 16 vegetable samples comprising four samples each of tomatoes, carrots, spring onions, and cabbages were collected from four farms with installed irrigation systems fed by the Vea Dam. The irrigation water samples were analyzed for total coliform (TC) and fecal coliform (FC), Escherichia coli, pH, and turbidity, while the samples of vegetables were analyzed for TC and FC, and E. coli. The results showed that except for pH, the bacterial loads and turbidity of the sampled vegetables and irrigation water were above the standards of the WHO and the International Commission on Microbiological Specifications for Food. Comparatively, the samples of cabbage recorded the highest levels of microbial contamination. The study suggests that the water should be treated before being used for irrigation; consumers should ensure that vegetables are properly washed and cooked/treated before consumption; and periodic monitoring and assessment should be done to ensure that the adverse effects of these activities are forestalled.
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Storniolo, Carolina E., Ignasi Sacanella, María T. Mitjavila, Rosa M. Lamuela-Raventos, and Juan J. Moreno. "Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures." Nutrients 11, no. 8 (August 13, 2019): 1880. http://dx.doi.org/10.3390/nu11081880.
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Sofrito is a mix of tomato, onion, garlic, and olive oil, which contains phenolic compounds and carotenoids. Consumption of tomato-based sofrito has been related to a lower risk of cardiovascular events, but the mechanisms behind such beneficial effects remain unclear. This study aimed to analyze the effects of representative sofrito compounds such as naringenin, hydroxytyrosol, lycopene, and β-carotene on mechanisms involved in the pathogenesis of atherosclerosis. We demonstrated that both phenolic compounds and both carotenoids studied were able to inhibit low density lipoproteins (LDL) oxidation, as well as oxidative stress and eicosanoid production induced by oxidized LDL (oxLDL) in macrophage cultures. These effects were not the consequences of disturbing oxLDL uptake by macrophages. Finally, we observed an additive effect of these sofrito compounds, as well as the activity of a main naringenin metabolite, naringenin 7-O-β-d-glucuronide on LDL oxidation and oxidative stress.
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Yang, Han Sul, Eun Joo Lee, Sun Hee Moon, Hyun Dong Paik, and Dong U. Ahn. "Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef." Meat Science 88, no. 2 (June 2011): 286–91. http://dx.doi.org/10.1016/j.meatsci.2011.01.002.
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Fekete, Katalin, Renáta Honfi, and Zoltán Pap. "Mycorrhizal inoculation of onion (Allium cepa l.) in the early developement stages." Review on Agriculture and Rural Development 7, no. 1-2 (November 1, 2019): 49–54. http://dx.doi.org/10.14232/rard.2018.1-2.49-54.
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The onion (Allium cepa) is one of the most widely cultivated vegetables. As a food item, it is usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys.
Mycorrhiza fungi are special fungi, which live in connection with plant roots. These are symbiotic fungi which have three main types: arbuscular mycorrhiza (AM), ectomycorrhiza and ectendomycorrhiza. AM are probably the most widespread plant symbionts and are formed by 80–90% of land plant species. Crops inoculated with AM have higher yield and quality, and those plants react to stress factors better (e.g. drought, high temperature). Several Allium spp. responded with growth promotion on AM inoculation. According to studies AM fungi also has a positive effect on nutrient content.
The aim of our experiment was to find an appropriate method for inoculation of onion seedlings, and define the minimum time for the appearance of symbiosis under greenhouse conditions.
The experiment took place at Szent István University Faculty of Horticultural Science, at the experimental glasshouse of the Department of Vegetable and Mushroom growing, from 11th September 2017. We used Daytona F1 onion seeds, the media was Latagro KB2 type peat and two types of mycorrhizal products: MycoGrow and Aegis Irriga. The experiment was made with 12 treatments with 30-30 seeds per each treatment. During the experiment, chemically treated and non-treated seeds were used. The seedlings were sampled 5, 7 and 14 weeks after sowing, 5-5 seedlings from each treatment per time. Altogether 96 painted and prepared samples were checked, each with 3-3 roots with a Zeiss Axio Imager A2 microscope.
The results showed the appearance of mycorrhizal fungi in a few treatments. In our examination not only typical AM fungi were found, but also in a treatment we found hyphaes with big amount of septas.
The results show opportunity of artificially infecting transplants after a few weeks with mycorrhizal products. However, continuing the experiment is necessary with some modification of the factors, to make the procedure more effective.
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P, Hema Prabha. "Development of Neem Based Instant Herbal Soup Mix." International Journal for Research in Applied Science and Engineering Technology 10, no. 5 (May 31, 2022): 1310–15. http://dx.doi.org/10.22214/ijraset.2022.42524.
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Abstract: In India there are several underutilized herbal plants that are of vital importance. Those under-utilized herbal plants can be very well naturally processed and used for consumption. The purpose of this study is aimed at developing an instant healthy herbal soup mix using various under-utilized herbal plants such as A.indica leaf powder, moringa leaf powder along with various other herbal ingredients. The major ingredients neem and moringa leaves are profoundly known for their enormous health benefits. Other ingredients such as onion, garlic, ginger, pepper species; are known to impart great flavor for the cooked product. Drying is one of the most effective method of preserving foods and powdered products are considered best in various aspects such as storage, package, consumption etc. Drying was done over different stages for each ingredients and the best was selected based on minimal loss in the nutrients. Physio-chemical tests and organoleptic test were carried out for the developed soup mix. Keywords: Instant soup mix, Neem leaves, Moringa oleifera leaves, Drying, Shelf life.
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Chun, Soonsil, Edgar Chambers, and Delores H. Chambers. "Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties." Foods 9, no. 5 (May 10, 2020): 611. http://dx.doi.org/10.3390/foods9050611.
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Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP.
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Koskar, Julia, Kadrin Meremäe, Tõnu Püssa, Dea Anton, Terje Elias, Reelika Rätsep, Mihkel Mäesaar, Karmen Kapp, and Mati Roasto. "Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders." Applied Sciences 12, no. 21 (November 7, 2022): 11292. http://dx.doi.org/10.3390/app122111292.
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Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality.
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Tang, Xueyan, and Denis A. Cronin. "The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage." Food Chemistry 100, no. 2 (January 2007): 712–18. http://dx.doi.org/10.1016/j.foodchem.2005.10.042.
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Nabay, Osman, Abdul R. Conteh, Alusaine E. Samura, Emmanuel S. Hinckley, and Mohamed S. Kamara. "Farmers’ Perspective on Sociological and Environmental Issues of Urban and Peri-Urban Agriculture: A Case Study from Western and Southern Regions of Sierra Leone." Journal of Agricultural Science 9, no. 7 (June 7, 2017): 186. http://dx.doi.org/10.5539/jas.v9n7p186.
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The paper examined and brought to the fore the typical characteristic of urban and peri-urban farmers in Freetown and Bo communities which serves as major source of supply of agricultural products into the cities’ markets. The social and environmental aspect and perception of producers involved in urban and peri-urban agriculture was examined. Descriptive statistics and pictograms were used to analyze and present the data. Results indicate that 56.34% never went to formal school and mostly dominated by women, showing that farming became the alternative means of livelihood support for those groups. Crops grown are purely influenced by market orientation—demand and cost, as is evident in Gloucester (lettuce, cabbage and spring onions). Potato leaves were commonly grown in almost all communities, reason being that it serves as common/major sauce/vegetable cooked in every household in Sierra Leone. Maize and rice were featured in Ogoo farm—government supervised land set aside purposely for growing crops to supply the city. Findings also revealed that majority of the farmers are resource poor, judging from calculation about their monthly income earning and available household assets and amenities. About 70.4% of the lands the farmers grow their crops on is leased for production. Except for Gloucester community, when costs of production will be summed, minimal benefit seem to be realized from the farming activities. Even though some of these farmers are engaged in organization, many have limited access to micro financial organization that would probably loan them money to upscale production.
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THOMAS, LINDA V., RICHARD E. INGRAM, HELEN E. BEVIS, E. ALISON DAVIES, CATHERINE F. MILNE, and JOSS DELVES-BROUGHTON. "Effective Use of Nisin To Control Bacillus and Clostridium Spoilage of a Pasteurized Mashed Potato Product." Journal of Food Protection 65, no. 10 (October 1, 2002): 1580–85. http://dx.doi.org/10.4315/0362-028x-65.10.1580.
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Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat-treated foods to prevent the growth of such bacteria. A cocktail of Clostridium sporogenes and Clostridium tyrobutyricum spores was inoculated into cooked mashed potatoes, which were vacuum packed, pasteurized, and incubated at 8 and 25°C. The shelf life of the mashed potatoes at 25°C was extended by at least 58 days with the addition 6.25 μg of nisin per g. At 8°C, in control samples not containing nisin, the natural contaminant Bacillus grew, but the inoculated Clostridium strains did not until the temperature was raised to 20°C after 39 days. No bacterial growth occurred in nisin-containing samples. The shelf life of the mashed potatoes was extended by at least 30 days with 6.25 μg of nisin per g. In trials involving a cocktail of Bacillus cereus and Bacillus subtilis strains, 6.25 μg of nisin per g extended the shelf life of mashed potato samples that were not vacuum packed by at least 27 days at 8°C. At 25°C, 25 μg of nisin per g extended shelf life by a similar period. Shelf life extension was also observed at lower nisin levels. Microbiological analysis of the mashed potato ingredients showed that a high spore level was associated with the onion powder. It is emphasized that the preservative and the ingredients must be well mixed to ensure good nisin efficacy. Nisin remained at effective levels after pasteurization, and good retention was observed throughout the shelf life of the mashed potatoes.
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Rafiliah, Datin. "Ritual Wong-wongan Sebagai Upaya Masyarakat Bali dalam menghadapi Pandemi Covid-19 (Analisis Teori Simbol dalam Pendekatan Antropologi)." An-Nas 5, no. 2 (October 26, 2021): 12–26. http://dx.doi.org/10.36840/annas.v5i2.478.
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Amidst the pandemic, the Indonesian government has issued some regulations to reduce the transmission of Covid-19. At the same time, there are rituals from various regions that are believed to be a method to ward off threats, calamities, or diseases. In this study, the author examines a ritual known as Wong-wongan, which is performed by the Balinese to deal with the pandemic. The researcher conducted a qualitative study, which is library research with books and other literature as the primary object. The result of this discussion is that it is called wong-wongan rice because this ritual provides offerings that are placed in the yard of the house's entry in a cooked form, specifically rice in the shape of wong-wongan (people). This offering also includes a variety of additional ingredients, including onions, ginger, salt, and prickly pandan leaves, which are some of the symbols of weapons used to ward off evil. Everything is arranged on the tip of a banana leaf sheet. With tools or materials, as well as other symbols that reflect certain characteristics in this ceremony, it provides an understanding in the Anthropological approach, specifically on the symbol theory provided by various anthropologists such as Raymond Firth, Geertz, and others. According to Geertz, the analysis of rituals, traditions, and ceremonies in any form carried out by the Balinese people, or those outsides of them, is not just a set of values whose place is outside of humans, but also a system of knowledge and a system of symbols that permits meaning to exist. A symbol can transform knowledge into value and value into knowledge.
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Cattivelli, Alice, Angela Conte, Serena Martini, and Davide Tagliazucchi. "Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds." Foods 11, no. 5 (February 25, 2022): 689. http://dx.doi.org/10.3390/foods11050689.
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The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4′-O-hexoside) were responsible for the inhibition of α-glucosidase, whereas quercetin di-hexosides (mainly quercetin-3-O-hexoside-4′-O-hexoside) were responsible for the DPP-IV-inhibitory activity of RSO samples. An accurate design of the cooking methods could be essential to maximize the release of individual phenolic compounds and the related bioactivities.
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Abdallah, Reda Mohammed, Tarek Kamal Abouzaid, and Ghada A. K. Kirrella. "Turmeric and Onion Extracts as Effective Marinating Agents: Reducing PhIP Formation and Improving Quality in Cooked Chicken Breast across Various Cooking Techniques." Egyptian Journal of Veterinary Sciences 56, no. 5 (May 1, 2025): 903–14. http://dx.doi.org/10.21608/ejvs.2024.276423.1907.
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Suryanti, S., T. D. Suryaningrun, and D. Ikasari. "Effect of cooking oil on the characteristics and shelf life of shredded catfish (Clarias sp)." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012090. http://dx.doi.org/10.1088/1755-1315/924/1/012090.
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Abstract The purpose of this research is to identify the characteristics of shredded catfish (Clarias sp) processed with and without cooking oil and determine the shelf life by using the Arrhenius method. The shredded catfish was made by filleting the fish and soaking in a 2% vinegar solution for 10 minutes, and boiling the fillets for 15 minutes in a 2% salt solution mixed with 2% bay leaves and 2% lemongrass with the ratio of fillet: solution (1:2 (w/v)). The cooked fillets were then pressed, shredded into small pieces, and added with spices (2% red onion, 3% garlic, 15% granulated sugar, 1% coriander, 1% galangal, and 0.5% flavoring powder) and 20% coconut milk, then cooked until it dried. The shredded catfish was observed for its proximate values, while the shelf life was determined using the acceleration method (Arrhenius) at three different storage temperatures and day of observation, i.e. at 25°C was for 0, 10, 20, 30, 40 days; at 35°C was for 0, 7, 14, 21, 28 days and at 45°C was for 0, 3, 6, 9, 12 days. The parameters of observation for shredded catfish’s shelf life were peroxide value, Aw, total plate count (TPC), and sensory test (hedonic). The result of proximate value showed that the protein content of shredded catfish with oil was lower than without oil, while moisture content was higher for treatment using oil. The shelf life of shredded catfish with cooking oil was shorter than without cooking oil, estimated for 83 days at 25°C, 55 days at 35°C, 47 days at 45°C, compared to 155 days at 25°C, 103 days at 35°C, and 62 days at 45°C, respectively. This was supported by the panelist’s preferences for shredded catfish without oil at the end of the observation. These results indicate that the use of cooking oil during the cooking process of shredded catfish greatly affects the product’s shelf life.
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Mora, Eliana, and Carmen Andrés. "Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group." UNED Research Journal 7, no. 1 (June 5, 2015): 33–38. http://dx.doi.org/10.22458/urj.v7i1.859.
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the Pigeon Pea is a legume that has become an alternative food security crop, associated with improvement of the soil, fodder, green manure and the protection of hidric basins. It is rich in vitaminsand proteins and considered nutritious for animals and humans. Four pilot plant tests with Costa Rican beans were done to produce an acceptableformulation of the hamburger patty. We preliminarily found that 15% of texturized soy, less than 1% of salt and 2% of Binder 2.0 were enough to create an acceptable patty for the consumer. Afterwards, afocus group of 12 people found that: a) the product belongs in four trends: good taste, ecology friendly, convenient and multipurpose;b) the target market can be children as well as adults or people withspecial needs (cholesterol, high blood pressure, diabetes); c) the sensorial descriptors were: healthy, non artificial flavors, with non transgenicsoy, with spices (like garlic, onion, basil and rosemary), biodegradable packaging material, transparent lid, and red and yellow or green andorange packaging material; d) can be sold in macrobiotics shops, supermarkets, restaurants and school cafeterias; e) presentation can be 4to 12 units with flavors like asparagus, mixed vegetables, palmetto and spinach. All participants reported good flavor, intermediate texture (rejectedby most), and good color and appearance (cooked and frozen). With additional study, the product can be sold commercially.
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Njong, Clementine Endam, Romelle Dibanda Feumba, Richard Aba Ejoh, Thierry Noumo, and Gabriel Medoua. "MICRO-MINERALS AND VITAMIN C PROFILE OF AFRICAN NIGHTSHADE BASED PREPARATIONS CONSUMED IN THE NORTH WEST REGION OF CAMEROON." American Journal of Food Sciences and Nutrition 4, no. 1 (March 31, 2022): 11–33. http://dx.doi.org/10.47672/ajfsn.972.
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Purpose: The aim of this study was to investigate local/traditional recipes of African nightshade and to assess the mineral and vitamin contents of these African nightshade-based preparations among selected ethnic groups from the Northwest Region of Cameroon. The ethnic groups under study were Kom, Tikaris, Wum, Moghamo, and Widikum.
Methodology: This study made use of both survey and experimental designs. A four-section structured questionnaire was administered to 600 households of the Northwest Region. Data obtained from the survey were entered into SPSS version 20 and analysed to obtain 25 local/traditional African nightshade recipes from the region. Basifhei is the most consumed African nightshade dish by the Kom people; Mbas a sekoyn and Mbas a mtsong mbi for the Wum people; Mbeup Cerie for the Widikum people while the Moghamos and the Tikaris consume African nightshade prepared in over 15 different ways.
Findings: The mineral analysis for the 25 recipes showed that iron ranged from 0.14mg/100g DW to 24.75mg/100g DW, Zinc 1.71mg/100g DW to 7.56mg/100g DW and copper 5.72mg/100gDW to 26.28mg/100gDW. The vitamin C contents of the 25 recipes ranged from 0.039g/100g DW to 1.84g/100g DW. The results of the study revealed that African nightshade recipes from the Northwest Region of Cameroon are good sources of important nutrients such as the minerals (Iron, zinc, and copper) and vitamins especially vitamin C; with the most popular recipe over the Region being All–in–one–pot African nightshade. The high contents of vitamins and minerals make these recipes valuable dietary sources of micronutrients, especially for people with malnutrition illnesses.
Recommendation: The study recommends that African night shade cooked by boiling, addition of tomatoes, onions, egusi and frying are good sources of vitamins and minerals and should be adopted in households to alleviate micronutrient deficiencies thus African nightshade should be integrated in the Cameroon food systems to alleviate micronutrient deficiencies. However, the quantities of palm oil should be used in moderation.
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Eteng, Ofem Effiom, Nseobong O. Bassey, Violet A. Nelson, and Esua O. Udosen. "Effect of Instant Noodles Formulated with Natural Spice and Noodle Seasoning on Hemato-Biochemical Parameters and Body Weight Changes in Albino Rats Model." UMYU Scientifica 2, no. 2 (June 30, 2023): 120–27. http://dx.doi.org/10.56919/usci.2322.013.
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Considering the fact that food contains many nutrients that can be exploited and used by man. The study assesses the impact of instant noodles prepared with natural spice and noodles seasoning on changes in body weight and hemato-biochemical parameters in a model using albino rats. Nine (9) distinct groups of six (6) Wistar rats each were given instant noodles with seasoning and one with natural spice (40g of crayfish and 30g of onion) for 90 days. The Wistar rats were divided into 54 groups. While groups 2 through 9 served as the treatment groups and were given variously prepared instant noodles and rat pellets, group 1 served as the control group was given rat pellet and tap water. Using established techniques, all biochemical parameters were examined. The findings revealed that there were no appreciable variations in the body weight of Wistar rats in any of the experimental groups. In comparison to those fed instant noodles cooked with noodle seasoning, those fed instant noodles prepared with natural spice show significantly higher development rates (P< 0.05). Furthermore, rats given quick noodles had a non-significant rise (p > 0.05) in the concentration of total protein. Additionally, the albumin concentration in these groups increased significantly (P < 0.05),when compared to rats fed noodles prepared with seasoning to rats fed noodles prepared with natural spice, non-significant differences (p> 0.05) were observed in the blood parameters. Spiced instant noodles are not safe to eat. It is thus advised that users of instant noodles reduce the amount of spices used, as cooking with natural spices appears to mitigate the effect of free radicals deposited on the spices.
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Gorbatovskiy, Andrey, Irina Rakityanskaya, and Marina Kaledina. "Minced products from undersized sea fish: new industrial technology." Foods and Raw Materials 9, no. 1 (April 20, 2021): 87–94. http://dx.doi.org/10.21603/2308-4057-2021-1-87-94.
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Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from medium-sized and large fish. In spite of the fact that undersized fish is cheap, it requires manual processing and remains so time and labour consuming that it is utilized for non-food purposes. The research objective was to develop a new technology for processing undersized sea fish into minced ready-to-eat products.
Study objects and methods. The study featured experimental samples of fish mince with texturing agents and food additives vs. control samples of pure fish mince. The experiment involved block-frozen Peruvian anchovy (Engraulis ringens L.). The anchovy was minced without pre-defrosting, gutting, or beheading. The experimental and control samples underwent sensory evaluation and were tested for moisture content, water-binding capacity, and rheological properties using a PNDP-penetrometer.
Results and discussion. Adding 3.6% of wheat fiber, ≤ 15% of pea flour, ≤ 10% of textured soy, and 12% of onion improved the sensory and technological profiles of the finished product. The recommended mass fraction of fish in the finished product did not exceed 55%, as a higher amount deteriorated the sensory quality of the product. The textured soy provided the optimal texture. The fish balls were cooked from the fish mince, which were deep-fried in breadcrumbs, received a high score for sensory properties and could be recommended as basis for various formulations.
Conclusion. Minced undersized fish, traditionally used as fertilizers or crude product, proved to be an advantageous semi-finished and ready-to-eat product. The developed technology is relevant for most undersized block-frozen sea fish.
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Fouad, Suzanne, Fatma Ibrahim, Rasha Monir, Ahmed Hussein, Heba Shafei, and Aliaa El Gendy. "Effect of a Prepared Macaroni From Barley, Turmeric and Ginger in Management of Symptomatic Knee Osteoarthritis." Current Developments in Nutrition 6, Supplement_1 (June 2022): 513. http://dx.doi.org/10.1093/cdn/nzac077.016.
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Abstract Objectives The aim of this study was to evaluate the effects of using a dietary supplement (macaroni) prepared from barley, and enriched with curcurium, ginger, onion powder and garlic powder in the management of osteoarthritis as regard the clinical assessment, changes in inflammatory and oxidative stress biomarkers. Methods Fifty one patients having bilateral grade 2-3 knee osteoarthritis were selected from the Complementary Medicine clinic at the National Research Centre; they consumed the cooked prepared macaroni daily 75 g raw for 2 months. Clinical characteristic of knee osteoarthritis, serum Interleukin 4 (IL 4), IL1β, IL6, Beta-encephalin, Malondialdehyde (MDA), Total Antioxidants Capacity (TAC), Glutathione S-Transferase Activity (GST) and ESR were detected in each patient before and after the dietary supplement consumption. Results Chemical composition of the prepared barley macaroni demonstrated that there was an increase in crude fiber, ash, protein and fat contents, and decrease in total carbohydrates content compared with control (macaroni prepared from durum wheat). 51females patients complaining of knee osteoarthritis with mean age 51 ± 8.37 years participated in the study. After 8 weeks of macaroni supplementation, most of the anthropometric measurements decreased numerical without statistical significance, while basal metabolic rate increased without significance at the end of the intervention. All clinical characteristic of knee osteoarthritis, WOMAC score, Lequesne Index and Timed Up and Go test were significantly improved at week 8. Moreover, inflammatory biomarkers were improved as achieved through elevation in serum anti- inflammatory cytokine IL4 and declining of pro-inflammatory cytokine IL1β and IL6. There was a significant reduction in ESR and elevation in serum Encephalin. In addition, dietary supplement resulted in a significant improvement in anti- oxidants status that was achieved through elevation in TAC and declining of MDA and GST Activity during follow up. Conclusions This product proved to be healthy and helpful in decreasing the intensity of knee OA associated clinical symptoms and help the patients to get their life back to near normal life. Funding Sources National Research Centre support the practical part of the work.
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Caille, Coline, Mariem Boukraâ, Cécile Rannou, Angélique Villière, Clément Catanéo, Laurent Lethuaut, Araceli Lagadec-Marquez, Julia Bechaux, and Carole Prost. "Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception." Molecules 28, no. 20 (October 23, 2023): 7224. http://dx.doi.org/10.3390/molecules28207224.
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Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict “fresh cream” aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict “fresh cream” aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a “milk” odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a “granular” and “brittle” texture and a “salty” and “sour” taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for “cooked” and “chemical” aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the “fresh cream” aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics.
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Arrais de Souza, Marcos Porto, Morgana Andrade Freitas, Carla Braga Campelo de Oliveira, Lorena Almeida Brito, Julio Cesar Chaves Nunes Filho, Marilia Porto Oliveira Nunes, Juliana Magalhaes da Cunha Rego, and Richele Janaina de Araujo Machado. "Short-chain fatty acids: nutritional strategies to modulate intestinal microbiota." Advances in Obesity, Weight Management & Control 11, no. 5 (September 29, 2021): 141–44. http://dx.doi.org/10.15406/aowmc.2021.11.00348.
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Introduction: The intestinal microbiota has been the subject of research due to its association in physiological and pathological conditions. The production of short chain fatty acids obtained by fermentation of the intestinal microbiota has shown important effects on the gastrointestinal tract, adipose tissue, immune system and nervous system. Objective: This literature review aims to present different nutritional strategies with the potential to modulate the intestinal microbiota by increasing the production of short chain fatty acids. Methods: The research was considered a review work, through a bibliographic survey carried out from the collection of articles in English, published in the PubMed database, in the period from 2013 to 2020. The articles were selected from the descriptors: gut microbiota, soluble fiber, resistent starch, pectin, dietary fiber, short chain fatty acids (SCFA) with the combinations of the Boolean operators “and” and “or”. Studies considered as gray literature were excluded, as well as studies in which the titles were not related to the theme of the proposed research. Results: There are many benefits to consuming foods that may favor the increase of short chain fatty acids. This increase in the gastrointestinal tract is of fundamental importance for the maintenance of intestinal microbiota and prevention of diseases. Some nutritional strategies can be used in clinical therapy, such as increased consumption of fruits, vegetables and whole grains that are plant foods and important sources of fiber. The type of food must be observed, since each one can contain fibers of diverse types. Soluble fiber is the basis for the metabolization of short chain fatty acids and is found in various foods that can be inserted into the food plan, such as: bananas, apples, oats, barley, cooked and cooled potatoes, partially ground seeds, corn, morning cereal, agave, artichoke, asparagus, chicory root, garlic, onion, leeks and wheat. Conclusion: Scientific evidence of the relationship between nutrition, intestinal microbiota and short-chain fatty acid production demonstrates the importance of implementing simple nutritional strategies by health professionals, which can contribute to the modulation of the intestinal microbiota and the development of new perspectives in the development of therapies for prevention and treatment of diseases.