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JournalISSN: 2381-182X

MOJ Food Processing & Technology 

MedCrave Group
About: MOJ Food Processing & Technology is an academic journal published by MedCrave Group. The journal publishes majorly in the area(s): Food processing & Food packaging. It has an ISSN identifier of 2381-182X. It is also open access. Over the lifetime, 216 publications have been published receiving 1485 citations. The journal is also known as: MedCrave Online Journal food processing & technology & MOJ food processing and technology.

Papers published on a yearly basis

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Journal ArticleDOI
TL;DR: An overview on Chlorella and Spirulina microalgae particularly as an alternative source of functional foods nutraceuticals and food supplements in which the following compound groups were addressed I Long Chain Polyunsaturated Fatty Acids II Phenolic Compounds III Volatile Compounds IV Sterols V Proteins Amino Acids Peptides VI Vitamins VII Polysaccharides VIII Pigments and IX Food as mentioned in this paper.
Abstract: Chlorella nbsp and nbsp Spirulina are the two of the most well known microalgae genus Both microalgae genus have a significant content of proteins vitamins pigments fatty acids sterols among others which make their production application by the food industry quite interesting nbsp Chlorella genus is a eukaryotic microorganism whereas Spirulina genus cyanobacteria is a prokaryotic microorganism The aim of this review was to provide an overview on Chlorella and Spirulina microalgae particularly as an alternative source of functional foods nutraceuticals and food supplements in which the following compound groups were addressed I Long Chain Polyunsaturated Fatty Acids II Phenolic Compounds III Volatile Compounds IV Sterols V Proteins Amino Acids Peptides VI Vitamins VII Polysaccharides VIII Pigments and IX Food Chlorella and Spirulina microalgae and their derivatives are concluded not to be widely commercially exploited However they are remarkable sources of functional foods nutraceuticals and food supplements

173 citations

Journal ArticleDOI
TL;DR: Eating fish can help consumers to prevent from various diseases such as blood pressure, coronary heart disease, cancer, inflammatory disease and maintaining health, since fish can provide omega-3 highly unsaturated fatty acids (HUFA), eicosapentaenoic (EPA), docosahexaenoic acids, and amino acids.
Abstract: Fish and fish products are important commercial in Eritrea, with a catch volume (maximum sustainable yield) over 80,000 tons per year and small pelagic has been estimated around 50,000metric tons per year (Food and Agriculture Organization (FAO).1 Fishes are wellknown for their various nutritional compositions, approximately contains 70-84 % water, 15-24 % protein, 0.1-22% fat and 1-2%, minerals, 0.5% calcium, 0.25% phosphorus and 0.1% vitamins A, D, B and C. They have been widely used as one of the most important sources of animal protein and other nutrients for the human health all over the world.2‒6 Eating fish can help consumers to prevent from various diseases such as blood pressure, coronary heart disease, cancer, inflammatory disease and maintaining health, since fish can provide omega-3 highly unsaturated fatty acids (HUFA), eicosapentaenoic (EPA), docosahexaenoic (DHA) acids, and amino acids. Poly unsaturated fats are in a liquid form which flows freely in the blood vessel and this character makes it unique form than other types fat or oils.6‒8

91 citations

Journal ArticleDOI
TL;DR: The importance of wheat has mainly been attributed to its ability to be ground into flour and semolina that form the basic ingredients of bread and pasta respectively while bran is mainly used for animal feeding However many epidemiological studies have demonstrated that health beneficial effects of whole wheat were attributed to the bioactive factors in bran and aleurone such as non digestible carbohydrates and phytochemicals as mentioned in this paper.
Abstract: The importance of wheat has mainly been attributed to its ability to be ground into flour and semolina that form the basic ingredients of bread and pasta respectively while bran is mainly used for animal feeding However many epidemiological studies have demonstrated that health beneficial effects of whole wheat were attributed to the bioactive factors in bran and aleurone such as non digestible carbohydrates and phytochemicals Among health promoting phytochemicals residing in whole grains of wheat phenolic compounds have gained much attention in many scientific research areas as they have strong antioxidant properties Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds soluble conjugates that are esterified to sugars and other low molecular mass compounds and insoluble bound forms Due to its strong antioxidant activity possess anti inflammatory anti carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention obesity and aging control

47 citations

Journal ArticleDOI
TL;DR: A review of microencapsulation methods and their application in the encapsulation of bioactive food ingredients and controlled release mechanisms is presented in this article, where the authors highlight the importance of the choice of the coating material and the method of micro-encapulation process in the end use of the product and the processing conditions involved.
Abstract: Microencapsulation is a process of coat­ing of small particles of solid or liquid material (core) with protective coating material (matrix) to produce microcapsules in the micrometer to millimeter range. It is one of the methods of protecting sensitive substances and producing active ingredients with improved properties. Many different active materials like lipids, proteins, vitamins and minerals, enzymes and flavors have been successfully encapsulated. To produce effective encapsulated products, the choice of coating material and method of microencapsulation process are most important and it also depends on the end use of the product and the processing conditions involved. These microcapsules release their contents at desired rate and time by different release mechanisms, depending on the encapsulated products which provide wide application of food ingredients thereby improving the cost effectiveness for the food manufacturer. This review paper highlighted the various microencapsulation methods and its application in the encapsulation of bioactive food ingredients and controlled release mechanisms.

41 citations

Performance
Metrics
No. of papers from the Journal in previous years
YearPapers
202312
20226
20211
20202
20194
201868