Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, water holding capacity and pH) and chemical (moisture, fat and protein content) characteristics of meat have not been evaluated, which would be beneficial for the utilisation of agroindustry waste in the meat industry. In this study, the effect of CAM on the physical and chemical characteristics of beef, including microbiological characteristics, tenderness, cooking loss and water holding capacity, was evaluated. CAM (0%, 10%, 20% and 30%) was used during beef processing for 4 h at refrigeration temperature. Significant effects of CAM were observed on the physical and chemical characteristics of beef. CAM increased beef tenderness and reduced total bacteria, cooking loss, moisture, fat, and protein content. The optimum concentration of CAM for which significant changes were observed in the physical and chemical characteristics of beef was 20%. Thus, cashew apple can be utilised as a promising marinade agent in beef processing with the criteria of food for specific health use. This approach will help reduce cashew apple waste and is an eco-friendly approach.

The research aimed to study the effect of drying processes (spray and freeze drying), and feed concentrations (80%, 65% and 50% of plant in water, w/w) on physicochemical and microbiological characteristics of star gooseberry (Sauropus androgynus), ceylon spinach (Basella alba), and cowslip creeper (Telosma minor ). After drying, the powder recovery of herbal plant powders was up to 77.47%. The aw and moisture content of spray-dried powder (SDP) were lower than that of freeze-dried powder (FDP). The drying method did not significantly affect nutritional values of both powders, whereas the feed concentrations markedly affected the nutritional values of the powders. The fibre and fat contents of powder prepared from 80% feed concentration had the highest values (p<0.05). The dried star gooseberry powder was rich in protein (13.01-16.81%) and fibre (5.03-5.52%). The colour of FDP represented a smaller change than that of SDP. The dried powders prepared by 80% showed the highest solubility, up to 85.44%. The microbial counts of SDP were lower than that of FDP. The colour might well have been preserved by freeze drying, whereas a low moisture and microbial count were likely due to the spray drying.

This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.

The coffee of Arabica Kintamani is one of the most popular coffees in the world due to its specific taste. The quality of coffee beans depends on the post-harvest and processing method. Dry processing and wet processing are the most popular methods used and each process produces different quality coffee beans. The objective of this research was to study and analyze various processing methods of coffee beans and to determine the best processing method to apply by the farmers and processors. This research consisted of three processing methods for the coffee namely dried processing (natural); wet processing; and semi-wet processing (honey). The research used a randomized complete design with one factor and five replications. The study showed that dry processing (natural) produced good quality coffee beans compared with wet or semi-wet processing, with significantly higher polyphenols content of 40.80 ± 0.053 mg GAE g−1 , approximately the same caffeine content (1.19 ± 0.016 %), significantly higher antioxidant activity (% DPPH) 89.53 ± 0.229 % with an EC50 equal to 102.44 ± 0.130 mg L−1 , similar lightness 13.63 ± 8.281 and a significantly lower moisture content of 7.54 ± 0.474 %. This indicated that dry processing could be used as an alternative processing method by farmers and processors due to it being easier, cheaper, with more efficient water use as well as giving a product contained the highest levels of polyphenols and antioxidant activity that are good for human health.

Coffee is a popular beverage, and it contains caffeine, a psychoactive substance. Consuming coffee may reduce the risk of developing Alzheimer’s disease (AD). However, the association between the reduced risk of developing AD and the consumption of coffee is controversial. Therefore, we conducted a systematic literature review and quantitative synthesis meta-analysis that included dose-response analysis on the relationship between the consumption of coffee and the risk of developing AD. Based on PRISMA guidelines, we analysed standard databases of journals published between January 1999 and May 2020. We included the two population-based cohort studies and one case-control study. All studies included looked at the association between consuming many cups of coffee, the amount of coffee consumed in milligrams per day and the risk of developing AD. The systematic literature review and meta-analysis had 1670 participants with follow-up years that ranged from 5 to 21. The consumption of moderate or 3-5 cups per day reduces the risk of developing AD. The pooled relative risk and 95% confidence interval of the 3 included studies were 0.63 (0.3, 1.54). Dose-response curve analysis appears to be U-shaped. The results of the forest plot showed that there is low heterogeneity between the studies. Plotting the funnel plot and the Galbraith plot demonstrated publication bias of the three included studies. More prospective and long-term studies have to be conducted in other countries to determine the exact risk of developing AD.

There are many opportunities in the global food market for innovations, through the valorization of artisanal technologies based on the local raw material. In this context we were interested in the development of cookies based on a local variety of sorghum from northern Cameroon, the so-called S35 sorghum variety and a local cowpea from northern Cameroon the so called "sekem variety". During the production of flours for cookies, the extraction yields were as follows: 46.67% for sorghum flour and 55.60% for cowpea flour. It was found that it was technically possible to produce these types of cookies. Several production trials were done and submitted to a panel for sensory analysis. The results showed that amongst different produced cookies, the one with 45% sorghum, 40% wheat, and 15% cowpea was the most appreciated by the members of the test panel. 70% of panelists considered them as "very good" against 30% who considered them as "good". 60% of test panelists indicate that cookies with 50% sorghum, 40% wheat and 10% cowpea were "good", against 40% who thought they were "not too bad". Meanwhile 50% of the test panelists considered that the cookies made of 55% sorghum, 40% wheat and 5% cowpea were "good" against 50% who indicate this as "bad" and "not too bad". Proximate analysis of the cookies of trial 3 showed that it contained about 12.50% proteins, 84.10% carbohydrates, 27.34% lipids and 1.50% fiber.

Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level. Flour quality has been determined physically, chemically, and rheologically. Results showed that the particle size of flour produced by Buhler mill (FPB) was finer (mostly less than 132 μm) than other produced flour, while flour produced by Quadrumat mill (FPQ) had 8% particle size bigger than 50gg, which is more than Iraqi accepted limit (5%). The moisture content of FPQ exceeded the moisture content limit (14%). While, all flour produced by industry mills (FPI) was within the Iraqi standard in term of particle sizes and moisture content. Gluten content of FPB was higher than other produced flours; however, most increments were not significantly different. The results also showed that using different mills has no clear effect on the gluten index and alpha-amylase activity. Farinogram and extensogram results showed that FPQ was stronger than other produced flour followed by FPI. In conclusion, the quality of FPQ was closer to the quality of FPI, however, Quadrumat mill needs to be adjusted to produce flour with finer particle sizes and lower moisture content. The Buhler mill, on the other hand, needs to be adjusted to produce flour with bigger particle size. Both laboratory mills (Quadrumat and Buhler) need to be adjusted to produce flour that expresses FPI correctly.

Hot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stability; un-spiced hot smoked catfish served as control. Moisture Content (MC), Thiobarbutric Acid (TBA), Peroxide Value (PV), Free Fatty Acid (FFA), Total Viable Counts (TVC) and Mould Counts (MoC) were monitored at two-day intervals as a measure of the storage stability indices. Sensory attributes of the Optimized Hot Smoked Spiced Catfish (OHSSC), control (unspiced) and commercial hot-smoked catfish were determined using a preference test. The storage stability indices values for HSSC were in the range of 6.64 - 7.01% (MC), 4.50 - 13.77 mg MDA/kg (TBA), 0.20 - 2.84 mEq/kg (PV), 0.72 - 9.64% (FFA), 9.50 - 57.00 cfu/g (TVC), 8.00 - 34.50 cfu/g (MoC). The control sample values were in the range of 6.97 - 7.30% (MC), 5.51 - 14.92 mg MDA/kg (TBA), 0.23 to 2.86 mEq/kg (PV), 2.24 - 11.88% (FFA), 13.50 - 113.00 cfu/g (TVC), and 10.00 - 49.00 cfu/g(MoC). The sensory evaluation indicated that OHSSC was most preferred in all the evaluated sensory parameters. This study established the synergistic effects of garlic and turmeric on the keeping quality and sensory attributes of hot-smoked catfish with the prospect of reducing post harvest losses.

For the first time in the XXI century, the number of people suffering from obesity worldwide surpassed the number of undernourished people. For many developing countries, this presented a so-called "double burden" of coping for over- and under-nourishment. At a rate of more than 50% of the population in Malaysia being either overweight or obese, the country is facing the most severe dietary crisis in East Asia. Often recognized as one of the healthiest populations worldwide and having a blue zone, Japan has managed to set a yardstick for countries around Asia. Hence the purpose of this study was to uncover the capacity for contribution and successful integration of traditional vegetables into Japanese daily food practices. Semi structured interviews were conducted together with participating observation with key informants to help understand the role of women in preserving and safeguarding traditional vegetables also known as 'sansai' in terms of farming and food preparation. In order to solve the unhealthy eating patterns among Malaysians, it is timely to start appreciating the contributions of the older generation in terms of wild edible usage and preparatory methods which can help alleviate the double burden of malnutrition among the population.

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.