Determination of Traditional and Biologically Viable Methods for Food Preservation: A Review
Kebede Dida Ariti,
Kedir Kebero Jabo
Issue:
Volume 8, Issue 1, March 2023
Pages:
1-5
Received:
30 August 2022
Accepted:
27 September 2022
Published:
17 January 2023
Abstract: This review summarizes the nature, types and biological viable methods of food preservation and their applications as health aspect. The study of traditional quality of food preservation are summarized. The bio preservation of kind and their technique of activity are completed. Food preservations are drying, freezing, sugaring, pickling, canning, smoking, curing and fermentations are the traditional methods. Fermentation is a technique uses microorganism which to preserve food and a conversion food processing of carbohydrate to alcohol and carbon dioxide which using yeast, bacteria, and combination under anaerobic conditions. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The main food protective duty promised a number of criteria like acceptable low toxicity, stability to processing and storage, efficacy at less concentration, no deleterious effect on the food and economic viability. It is also aimed with regard to protective and dominance of growth of spoilage microbials and bacteria including fungi and yeasts and also decreasing the unpleasant smell due to oxidation of lipids. It is also a selected in direction of decreasing of stain of food products by enzymatic browning which present through tout preparation of processed food products. Micro-organisms are preserved microbial pathogens in an environment toxic for themselves and other micro-organisms by producing acid. LAB and yeasts are the important organization of microorganisms related to traditional fermented foods. The present article discusses on the traditional, biologically and ecologically viable methods for food product preservation that is obtaining application in food processing industries.
Abstract: This review summarizes the nature, types and biological viable methods of food preservation and their applications as health aspect. The study of traditional quality of food preservation are summarized. The bio preservation of kind and their technique of activity are completed. Food preservations are drying, freezing, sugaring, pickling, canning, s...
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Grain Quality and Improvement in Wheat and Some Quality Aspect of Pasta Industries in Ethiopia: A Review
Issue:
Volume 8, Issue 1, March 2023
Pages:
6-16
Received:
7 December 2022
Accepted:
26 January 2023
Published:
15 March 2023
Abstract: Depending on the intended use, quality can relate to a variety of physical and chemical characteristics of the product. Additionally, the standards for judging wheat grain quality attributes are as varied as their various applications. The impacts of some important genes for grain hardness, genes that code for storage proteins, etc., have been well documented. The development of DNA-based markers for desirable qualities is now possible because to the development of molecular biology. Therefore, DNA markers complement traditional breeding techniques, allowing for the quicker development of novel cultivars with desirable traits. Due to the low volume of durum wheat grain, Ethiopian pasta businesses still augment bread wheat flour with colorants and pasta zymes and are negatively impacted by the high import costs. Local farmers are increasing their durum wheat production and supplying high-quality durum wheat grain. Maintaining the grain quality of wheat under climate change is essential for human nutrition, end-use functional qualities, as well as commodity value, but the weak supply chain from the producer to the manufacturer is affecting both. Wheat yield can rise by up to 36% under conditions of high CO2, however grain protein concentrations often decline and a change in composition results in fewer useful qualities. Crops that are post-anthesis can have a step-change drop in grain-set, grain size, and milling yield due to high temperatures. Wheat dough has lower viscoelasticity qualities because high temperature stress affects the glutenin/gliadin ratio and restricts the synthesis of the bigger sodium dodecyl sulfate (SDS)-insoluble glutenin polymers. The current understanding of the effects of high temperatures and elevated atmospheric CO2 on the whole-grain and functional properties of wheat, as well as the recent development of molecular markers and their use in breeding programs, particularly to improve traits relating to wheat grain, are reviewed in this paper. Finally, a few aspects of the Ethiopian pasta industry are discussed.
Abstract: Depending on the intended use, quality can relate to a variety of physical and chemical characteristics of the product. Additionally, the standards for judging wheat grain quality attributes are as varied as their various applications. The impacts of some important genes for grain hardness, genes that code for storage proteins, etc., have been well...
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