@article { author = {}, title = {Expression of the Pediococcus acidilactici ldh L gene in Propionibacterium freudenreichii var. shermanii LAG16424T}, journal = {Alexandria Journal of Food Science and Technology}, volume = {3}, number = {1}, pages = {1-9}, year = {2006}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2006.19617}, abstract = {As a cloning vector for transformation in Propionibacterium sp., pPK705 shuttle vector was experimented,where it consists of the indigenous plasmid of Propionibacterium acidipropionici E214 (pRG01),plasmid pUC18 and the hygromycin resistance gene (hyg B). A 1.2 Kb BamHI-EcoRI DNA fragment encodingldh L gene of Pediococcus acidilactici DG302 was cut from plasmid pGID150 and further subcloned inpPK705. Transformation and expression of the ldh L gene of pediococci in NAD+-independent LDH Propionibacteriumfreudenreichii var. shermanii LAG16424T was confirmed. The absolute L (+) LDH enzyme activitywas found to be (25.67 to 42.79 IU/ml) for Propionibacterium transformants cell free extract. Twenty Propionibacteriumtransformants were further inoculated in skimmed milk, where curdling was detected after 48 hwith one of the prominent transformants. After 144 h, all transformants coagulated skimmed milk as comparedto parental bacterial strain. Maximum % of lactic acid produced by Propionibacterium transformants was0.79 % as lactic acid after 96 h. Further proof for the expression of NAD+-dependent L (+) LDH through thetransformed ldh L gene was confirmed by polyacrylamide gel electrophoresis}, keywords = {gene cloning,Gene expression,ldh L gene,pediococcus,propionibacterium}, url = {https://ajfs.journals.ekb.eg/article_19617.html}, eprint = {https://ajfs.journals.ekb.eg/article_19617_6169648b43293bdf01101bc912457376.pdf} } @article { author = {}, title = {Frequency of Fast Food Consumption: Effects on the Nutritional Status of Groups Aged 12-22 Years}, journal = {Alexandria Journal of Food Science and Technology}, volume = {3}, number = {1}, pages = {11-18}, year = {2006}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2006.19618}, abstract = {Fast food consumption has increased greatly particularly among youth. The attraction of eatingfast food items makes the youth gain weight and badly affects their health. To study the effect of frequencyfast food consumption, 868 subjects (males and females) aged 12-22 years were selected randomlyfrom clubs and youth centers in Alexandria city. Socio-demographic characteristics, frequency andattitude toward fast food consumed, weight, height and body mass index (BMI) were recorded. Dietaryintake was estimated using 24 hours recall for 3 consecutive days. It was found that consumption of fastfood was prevalent between both genders. Frequency of consumption of fast food showed that 38.7% ofsubjects eat fast food frequently (group1) and 61.3% of them eat fast food less frequently (group2). Proportionof subjects with BMI greater than 85th percentile was significantly higher among group1 (36.9%)than group 2 (28.9%) indicating a risk of overweight and obesity of subjects, who eat fast food frequentlycompared with those who eat fast food less frequently, consumed higher intake of energy, protein, fat andcarbohydrate. Mean energy intake of males and females in group1 and group2 covered (85.3%, 78.1%)and (92.3%, 84.1%), respectively of RDA, while protein intake exceeded the recommendation for bothgroups. Television advertisements have a significant influence on fast food consumption. Only 22% ofgroup1 and 31.2% of group2 believed that fast food can cause disease cases, while 41.7% of group1 and43.2% of group2 believed that consumption of fast food is harmless. Animal protein was consumed inhigh proportion of subjects eat fast food frequently, while consumption of plant protein was high amongthose eat fast food less frequently. Public health measures should be aimed at limiting the amount andfrequency of fast food consumption. This could include nutritional education campaigns, regulation offast food advertising, getting rid of fast food restaurants in schools, and increasing healthy food vendingsin youth centers, clubs, schools, and education foundations}, keywords = {Adolescents,Fast food,energy intake,Obesity,Nutritional Status}, url = {https://ajfs.journals.ekb.eg/article_19618.html}, eprint = {https://ajfs.journals.ekb.eg/article_19618_63ef5c81c66da78f3f62d56f8a67ce52.pdf} } @article { author = {}, title = {Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment}, journal = {Alexandria Journal of Food Science and Technology}, volume = {3}, number = {1}, pages = {19-28}, year = {2006}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2006.19619}, abstract = {Sensory and chemical attributes of palm oil used for repeated and discontinuous deep-fat frying ofpotato chips at elevated temperatures were followed. Polyunsaturated fatty acids (PUFAs) decreased indirect proportion to frying times, whereas saturated FAs were found to inversely increase. A strong degreeof correlation (R2) was found between C18:2/C16:0 ratio and the frying time. Free fatty acids were releasedand their concentration in the palm oil often increased with repeated use. From acid values and polarcompounds contents of the used palm oil, it was obvious that thermoxidative alterations took placemainly instead of the hydrolytic process. Frying palm oil was also analyzed for ultraviolet absorption(A232 and A268), peroxide value (PV) and thiobarbituric acid (TBA) value during repeated and discontinuousdeep-fat frying. The correlation coefficients (r) between heating times and A232, A268, PV and TBAvalues were 0.82 , 0.45 , 0.42 and 0.95 , respectively . During frying stages, both A400 and A450 of the usedpalm oil were measured. Frying times were highly correlated with the steady and proportional incrementin A400 and A450. Sensory analysis of the palm oil used in potatoes frying exhibited that quality deteriorationhas taken place with the progression of frying times. During frying process, there was an inverse relationshipbetween odour and colour sensory scores and frying times with a correlation coefficients of r =–0.9204 and –0.9667, respectively. Various prediction models for assessing accurately frying times usingdifferent dependant variables were established.}, keywords = {quality characteristics,deep-fat frying,palm oil,Potato chips}, url = {https://ajfs.journals.ekb.eg/article_19619.html}, eprint = {https://ajfs.journals.ekb.eg/article_19619_2a7188cf981cbc94a566946b1e0dedbc.pdf} } @article { author = {}, title = {Applications of Biosensors to Analysis and Quality Control of Foods: An Overview}, journal = {Alexandria Journal of Food Science and Technology}, volume = {3}, number = {1}, pages = {29-40}, year = {2006}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2006.19620}, abstract = {Biosensors have been described as the offspring of the marriage of biology and electronics. A biosensoris an analytical device consisting of a biocatalyst (enzyme, cell or tissue) and a chemical or physicaltransducer (electrochemical, mass, optical and thermal) which can convert a biological or biochemicalsignal or response into a quantifiable electrical signal. Modern biosensors evolved from the combinationof the aforementioned two disciplines, with electronics/ information technology exemplified by micro circuitsand optical fibers, and biology exemplified by molecular biology in the form of enzymes and antibodies.Biosensors technology provides a new, substrate specific method enabling repeated measurementsand possibility of on-line analysis for the process control in the food industry. It is obvious that on-linemeasurement is very important for the quality control and quality assurance (QC/QA) and hazard analysisat critical control point (HACCP). It is worth to mention that biosensors are very important analyticaltools to detect any intended pollution of drinking water via bioterrorism. Biosensors are characterized byeasy operation, rapid response and long stability. Such advantages suggested that biosensors can be usedas economical analytical tools in the area of food analysis and quality control.The present article deals mainly with the applicability of biosensors in the area of food analysis andquality control. For instance, many components in foods can be determined by means of biosensors.Meanwhile, the most important applications of biosensors in the area of food quality control include: microorganismsdetection, sensory analysis, electronic tongue and nose, quality control of modified atmospherepackages, fish freshness analysis, meat and milk quality.}, keywords = {biosensors-immunobiosensors,glucose,sulfite,Pesticide Residues,food pathogens,ELISA,microorganisms detection,sensory analysis,modified atmosphere packages,fish freshness,meat quality,milk quality}, url = {https://ajfs.journals.ekb.eg/article_19620.html}, eprint = {} } @article { author = {}, title = {Effect of Some Amino Acids on CO2 Production by Leuconostoc mesenteroides subsp. dextranicum Isolated from Raw Milk}, journal = {Alexandria Journal of Food Science and Technology}, volume = {3}, number = {1}, pages = {1-9}, year = {2006}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2006.19621}, abstract = {بکتريات منتجة لحامض اللبن، وهي غير متجانسة التخمر ويمکن استعمالها في Leuconostoc sp تعتبر أفراد جنسالمسبب للثقوب. تم في هذه الدراسة عزل وتوصيف سلالتين CO صناعة الأجبان الزرقاء نظرا لإنتاجها للنکهات وغاز ال 2Leuconostoc أنهما عبارة عن (L لهذه البکتريا من الحليب الخام للبقر، وتبين بعد المطابقة مع السلالة القياسية ( 4لهاتين السلالتين، وقد أظهرت CO ودرست بعدها حرکية الحموضة وحرکية انتاج ال 2 mesenteroides subsp. dextranicumفي تکوينها للحموضة بواقع 43.43 ملليمول من اللاکتات في حين کانت کمية غاز ثاني أکسيد HB النتائج تفوق السلالة 1الکربون المنطلقة 7.27 ملليمول وذلک بعد سبع ساعات من التحضين وبمعامل ارتباط 0.94 ، کما درست في ذات الوقت حرکيةباستخدام جهاز CO النمو حيث سجل توافق کبير بين الحرکيات الثلاث. کما ُقدر فى هذه الدراسة النشاط النوعى لتوليد غاز ال 2للسلالات الثلاث، وکانت الأحماض الأمينية المحفزة لزيادة توليد غاز ثاني أکسيد الکربون هي الفالين، التريبتوفان، (Warburg)سيستئين والفينايل ألانين وکانت قيم النشاط النوعي لتوليد الغاز للسلالتين المعزولتين کنسب مئوية من قيم النشاط النوعي،%60.7 ،% تجاه الأحماض الأمينية ذات التأثير الإيجابي على النحو الآتي: 30.27 L المتحصل عليها للسلالة القياسية 4وذلک للأحماض الأمينية .HB 21.32 % بالنسبة للسلالة 2 ، %22.85 ،%0 ،% و 0 HB %16.58 بالنسبة للسلالة 1 ، %90.42التالية: الفالين، التربتوفان، السيستئين والفينايل ألانين على الترتيب.}, keywords = {الأحماض الأمينية,غاز ثاني أکسيد الکربون وحامض اللاکتيک,Leuconostoc,الحليب}, url = {https://ajfs.journals.ekb.eg/article_19621.html}, eprint = {https://ajfs.journals.ekb.eg/article_19621_ae493ffcff88bbc854e9dd64966a7b4e.pdf} }