Volume 9, Issue 4 (December 2022)
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Original article
P. 181-189
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- Addition of lemongrass extract had significant effects on quality characteristics of chicken burger during frozen storage.
- Chicken burger formulated with lemongrass extract exhibited improvement in color stability during frozen storage.
- Using lemongrass extract in the formulation chicken burger resulted in delayed the lipid oxidation.
- Addition of lemongrass extract reduced the bacterial count during frozen storage.
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- Groundnut samples had very high aflatoxin levels in most of the markets in Port Harcourt, Nigeria.
- Aspergillus flavus and A. niger were isolated from groundnut and maize samples.
- Groundnut and cowpea samples had high bacterial counts in most markets.
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- Lactobacillus paracasei isolated from traditional Egyptian cheese has great antimicrobial activity against pathogens.
- OFAT (One-Factor-at-a-Time) and RSM (Response Surface Methodology) were used to improve the yeild of bacteriocin.
- L. paracasei purified bacteriocin may be suitable for food applications as natural preservative.
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- Prevalence of Enterococcus faecalis in raw milk, ice cream, mehallabia, and milk rice were 64, 0, 0, and 8%, respectively.
- Prevalence of Enterococcus faecium in raw milk, ice cream, mehallabia, and milk rice were 12, 44, 20, and 24%, respectively.
- All Multi Drug Resistant (MDR) E. faecalis and E. faecium isolates had 16S rRNA and sodA genes, respectively.
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- Tensile strength with addition of 0, 5, 10, and 15% clove essential oil were 9.16, 7.9, 7.1, and 6.52 N, respectively.
- Higher level of clove essential oil can increase the elongation and WVTR of the whey-konjac film.
- The concentration of 5% clove essential oil resulted in the best physical properties of film.
Short communication
P. 234-240
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- Giardia lamblia had 99% identity to G. lamblia with accession number of DQ157272.1.
- Entamoeba histolytica also had 99% identity to E. histolytica with accession number of GQ423748.1.
- Cryptosporidium parvum had 99% identity to C. parvum with accession number of AJ539197.1.
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