International Journal of Food Engineering and Technology

Archive

Volume 3, Issue 2, December 2019

  • Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization

    Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu Muhammed Ikagu

    Issue: Volume 3, Issue 2, December 2019
    Pages: 13-24
    Received: 13 August 2019
    Accepted: 29 August 2019
    Published: 5 November 2019
    DOI: 10.11648/j.ijfet.20190302.11
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    Abstract: Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-par... Show More
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  • Losses in Mass and Sensory Properties of Thermally Treated Lamb Meat

    Jasmina Stojiljkovic, Zoran Stojiljkovic

    Issue: Volume 3, Issue 2, December 2019
    Pages: 25-30
    Received: 23 July 2018
    Accepted: 2 August 2018
    Published: 13 November 2019
    DOI: 10.11648/j.ijfet.20190302.12
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    Abstract: In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality ha... Show More
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  • The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products

    Longxiang Li

    Issue: Volume 3, Issue 2, December 2019
    Pages: 31-44
    Received: 14 April 2019
    Accepted: 2 June 2019
    Published: 21 November 2019
    DOI: 10.11648/j.ijfet.20190302.13
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    Abstract: This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The produ... Show More
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