Research Article 
Fourier Transform Infrared Analysis of Chitosan Based Coagulating Agents for Treating Surimi Waste Water
Vivek D. Savant and J. Antonio Torres
Journal of Food Technology, 2003, 1(2), 23-28.
Abstract
Chitosan-Polyanion (Chi-Pol) complexes for treating aqueous food processing waste water were investigated using surimi waste water (SWW). Complexes of chitosan (CHI) with alginate (ALG), pectin (PEC) and carrageenan (CAR) were used at 50 and 150 mg complex/L SWW. At 150 mg/L and one hour, no significant differences were observed in the turbidity reductions by the three complexes which ranged 94~99%. Folin-Lowry analyses of the adsorbed complex revealed a 78_94% SWW protein adsorption onto these complexes. At 50 mg/L, a 92_97% turbidity reduction was observed with a 81~90% protein recovery but only after 24 h. Identical FTIR spectra of untreated SWW and protein adsorbed Chi-Alg complex confirmed protein adsorption on the complex.
ASCI-ID: 162-5
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Interaction of Packaging Materials and Vegetable Oils: Global Migration and Oil AbsorptionJournal of Food Technology, 2005, 3(4), 506-510.
Proximate Composition, Antinitritional Factors and Mineral Content and Availability of Selected Legumes and Cereals Grown in SudanJournal of Food Technology, 2005, 3(4), 511-515.
Effect of Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet CultivarsJournal of Food Technology, 2005, 3(4), 516-522.
Antinutritional Factors Content and Availability of Protein, Starch and Mineral of Maize (Zeamays linnaus) and Lentil (Lens culinaris) As Influenced by Domestic ProcessingJournal of Food Technology, 2005, 3(4), 523-528.
Effect of Malt Pretreatment Followed by Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet CultivarsJournal of Food Technology, 2005, 3(4), 529-534.
Additive Effect of Soybean Curd Residue, Okara, for Enhancement of Methane Production from Pretreated Woody WasteJournal of Food Technology, 2005, 3(4), 535-537.
Application of Statistical Method for Screening of Factors Influencing the Production of #-cyclodextrin from Sago Starch Using Combination of Pullulanase and CGTase EnzymesJournal of Food Technology, 2005, 3(4), 538-541.
Influence of pH on Properties the Selected Hydrocolloids Stabilized Model Beverage EmulsionsJournal of Food Technology, 2005, 3(4), 542-545.
Nutritional Composition and Sensory Acceptance of Boiled Breadnut (Artocarpus camansis Blanco) SeedsJournal of Food Technology, 2005, 3(4), 546-551.
The Effect of Sesame Oil on Serum Lipids Level in Normochole sterolemic and Hypercholesterolemic Diet-Fed RatsJournal of Food Technology, 2005, 3(4), 552-554.
Effect of Water, Sodium Chloride, Lactic Acid, Sodium Nitrite, Sodium Ascorbate and Paprika upon Lightness (L*) in a Dry-cured Sausages Model SystemJournal of Food Technology, 2005, 3(4), 555-562.
Nutritonal and Antinutritional Characteristics of Some Insects Foragaing in Akure Forest Reserve Ondo State, NigeriaJournal of Food Technology, 2005, 3(4), 563-567.
Antibacterial Quantification from Lactic Acid Bacteria Isolated from Food Sources and SoilJournal of Food Technology, 2005, 3(4), 568-571.
Possible Effects of Fungal Fermentation on Bambara Groundnut (Vigna Subterranea (L) Verdc.) As a Feedstuff ResourceJournal of Food Technology, 2005, 3(4), 572-575.
Optimal Extraction of Glycyrrhetinic Acid Froml icorice RootJournal of Food Technology, 2005, 3(4), 576-580.
Specific Enzymatic Release of an !-casein-exorphin from Milk CaseinJournal of Food Technology, 2005, 3(4), 581-585.
Effect of Sacoglottis gabonensis and Alstonia boonei on the Fermentation of Fresh Palm Sap by Saccharomyces, CerevisiaeJournal of Food Technology, 2005, 3(4), 586-591.
Effect of Irvingia gabonensis Kernel Oil on Blood and Liver Lipids on Lean and Overweight RatsJournal of Food Technology, 2005, 3(4), 592-594.
Development and Performance Evaluation of a Box-type Absorber Solar Air Collector for Crop DryingJournal of Food Technology, 2005, 3(4), 595-600.
Chemical Characterization of Harar and Berry Coffee Beans with Special Reference to Roasting EffectJournal of Food Technology, 2005, 3(4), 601-604.
Not AvailableJournal of Food Technology, 2019, 17(2), 17-23.