Category: Agricultural and Food Science

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Functional Effects of Fermented Soybean Food in China

In East Asia, such as China, Japan, and South Korea, fermented soybean cuisine is a popular snack. In China, fermented soybean products are tasty and can be used for both seasoning and treatment. Long-term consumption can boost food intake, eliminate buildup, and break up stagnation. The functional roles of two key Chinese soybean fermented products,…
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July 27, 2021 0

Effect of Feeding Practices, Dam Age and Grade on Kenya Alpine Dairy Goat Milk Production in Nyeri Region

Exotic dairy goats have been popular in Kenyan breeding programmes for smallholder production systems, although data on milk output is lacking. Crossbreeding of indigenous goats with exotic dairy types has primarily been used to improve dairy goats, resulting in crossbred populations with varied proportions of exotic genes. A study was conducted to determine the milk…
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May 31, 2021 0

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils: A Recent Study

The study was based on a comparison of physical and physicochemical features, as well as antioxidant potential, of various cooking oils in order to raise consumer awareness. The nutritional and edible quality of cooking oil is influenced by its chemical and physicochemical composition. The physical, physicochemical, and antioxidant qualities of cooking oils extracted from sunflower,…
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May 31, 2021 0

Effect of β-Cyclodextrin on Cholesterol Reduction in Egg and Duck Liver Pâté

Because of its affinity for non-polar molecules like cholesterol, the use of -cyclodextrin (-CD) to lower cholesterol is becoming more common in food research. The goal of this study was to see if -CD could remove cholesterol from natural egg, powdered egg, and duck liver pâté, as well as what effect it had on particular…
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May 31, 2021 0

Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese

Calotropine, a vegetable coagulating enzyme derived from Calotropis procera, is a key ingredient in traditional Peulh cheese production. Peulh cheese has sparked a lot of attention among dairy industry players in West Africa. Fresh leaves of this vegetable were employed to coagulate raw milk for the creation of fresh cheese of the Peulh type, which…
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May 31, 2021 0

The Influence of Gongronema latifolium and Ocimum basilicum Extracts on the Antioxidant and Physicochemical Properties of Smoked Beef Stored at Room Temperature

The first paragraph is an introduction. The necessity to investigate natural alternatives with antioxidant potential in meat processing has arisen as a result of the persistent health hazards connected with artificial preservatives. The effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts on smoked beef during 9 days of room storage (25°C) was investigated…
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May 31, 2021 0

Investigation of Physico-chemical Properties and Evaluation of the Sensory Attributes of Kithul (Caryota urens) Treacle to Determine the Adulteration

Kithul treacle is a popular traditional sweetener in Sri Lanka, not only because of its delicious taste, but also because of its nutritional worth and health advantages. As a result, Kithul treacle has been tainted by the addition of table sugar, tarnishing its reputation as a low-GI sweetener. Its authenticity has been difficult due to…
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May 31, 2021 0

Nutritional Content of Vietnamese Edible Bird’s Nest from Selected Regions: A Recent Study

The edible bird’s nest is well-known as a health food and a traditional Chinese remedy. The saliva secretions of the swiftlets, genus Aerodramus, whose habitats include Southeast Asian countries, are used to make edible bird’s nest (EBN). The nutritional makeup of EBN is thought to vary depending on geographical origin, climatic conditions, climates, and dietary…
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May 31, 2021 0

Strategic Means to Enhance the Yield of Some Selected Cheese Varieties

Cheese is a ripened, semi-ripened, or unripened dairy product made by coagulating milk with rennet enzyme or acid, then using a starter culture to create acid and flavour. Cheese making entails a number of phases during which some milk solids are certain to be lost at some point, which must be monitored and minimised. The…
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May 31, 2021 0

A Review on Trends of Food Supply and Nutrient Intake in the Republic of Korea over the Past 30 Years

The goal of this research was to look into food supply and consumption trends in the Republic of Korea (South Korea) over the last 30 years (1980 to 2010). Methods: We used time series data from Korea’s Food Balance Sheets and Statistics Korea’s National Health and Nutrition Survey. For patterns in food supply and demand,…
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May 31, 2021 0