March 2015

Biopreservation of tomato paste and sauce with Leuconostoc spp. metabolites

The aim of this study was to evaluate 40 lactic acid bacteria (LAB) and 20 Bacillus strains isolated from the fermented tomato (Solanum lycopersicum) for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed LBc03 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of Escherichia coli, Staphylococcus aureus and Aspergilus...

Author(s): Djadouni Fatima, Kihal Mebrouk and Heddadji Miloud

March 2015

Screening of antibiotics residues in beef consumed in Ouagadougou, Burkina Faso

The anarchic use of antibiotics for therapeutic purposes or as a growth factor in Burkina Faso’s breeding is the origin of their residues present in consumed meat. These antibiotics residues have health, technological and microbiological consequences. The objective of this first study is to highlight the antibiotic residues in meat consumed in Ouagadougou, Burkina Faso. A survey was carried out to make an...

Author(s): Serge SAMANDOULOUGOU, André Jules ILBOUDO, Touwendsida Serge BAGRE,  Fidèle W. TAPSOBA, Aly SAVADOGO, Marie-Louise SCIPPO and Alfred S. TRAORE  

June 2015

Analysis of different Namibian traditional oils against commercial sunflower and olive oils

The current situation in many developing countries is that, vegetable oils are replacing animal fats because of health concerns and cost. The objective of the study was to compare the iodine value, acid value, ester value, peroxide value, saponification number and cholesterol content of some locally produced vegetable oils like refined marula cooking oil, marula traditional cooking oil, marula cosmetic oil, melon oil,...

Author(s): Hesham R. Lotfy, Celine Mukakalisa and Celestine Raidron

June 2015

Sensory profile of fermented milk drinks flavored with fruits from the Brazilian Cerrado

The Brazilian cerrado has several fruit species with great potential for agro-industrial use including the production of milk drinks. Thus, the objective of this study was to evaluate the sensory profile and purchase intent of fermented milk drinks added in increasing levels of fruits from the Brazilian cerrado. Four formulations of milk drinks were processed with concentrations of 4, 8, 12 and 16% of...

Author(s): Marco Antonio Pereira Da Silva, Nubia Ferreira Vieira, Yasmine Ariadne Andrade Martins, Veronica Freitas Pires Araujo, Diene Souza Goncalves, Ligia Campos De Moura, Geovana Rocha Placido and Bruno Souza Carvalho