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It was promising to establish a specific economical portable NIRS sensor for in situ quality assurance of CDBT grades. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The hydrolysis of levan using compressed hot water for the production of functional fructooligosaccharides (FOSs) was investigated. Levans from Erwinia herbicola (EH) and Halomonas smyrnensis (HS) were characterized using scanning electron microscopy and light scattering techniques, and hydrolyzed using compressed hot water at four temperatures (120, 140, 160, and 180°C). The hydrolysates were analyzed using high-performance liquid chromatography and electrospray ionization-mass spectrometry. Levan HS showed a crystalline morphology, whereas levan EH showed an aggregated structure. Both levans had molar masses on the order of 106 g/mol, but levan EH had a smaller radius of gyration, hydrodynamic radius, and intrinsic viscosity. Levan EH hydrolyzed into FOSs at approximately 120°C, whereas levan HS required a temperature of at least 160°C, possibly because of differences in the degree of branching of the two levans. Both samples were degraded to fructose when treated at 180°C. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The present study was conducted to compare the antibacterial activity of oven-dried and freeze-dried Allium sativum along with its spray-dried microencapsulated essential oil in the preservation of minced beef meat. Allium sativum extracts were tested against mesophilic aerobic microorganisms, coagulase-positive staphylococci, Escherichia coli, Salmonella sp., and the sulfite-reducing anaerobes. A difference between the chemical compositions of powders obtained by the conventional oven-drying and freeze-drying has been verified by HPLC-MS2, freeze-dried fresh garlic powder contains 74% of allicin, and 12% cysteine sulfoxides comparing to the oven-drying garlic powder in which is detected two thiosulfinate isomers allicin (67%) and allyl-1-propenyl thiosulfinate (21%). CIELAB color analysis was performed to assess the effect of drying temperature on powders. The microflora-inhibiting effect of freeze-dried fresh garlic and the spray-dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in food systems such as meat and meat products preservation, at 4-8°C. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The aim of this study was to compare the physicochemical properties of chitosan prepared by microwave and water bath heating with an equivalent quantity of heat intake. The structure and physicochemical properties of the chitosan obtained by these two methods were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffractometry (XRD), gel permeation chromatography (GPC), and scanning electron microscopy (SEM). The FTIR and XRD patterns show that there was no significant difference in the structure of chitosan produced by the two heat sources. The results showed that chitosan with 73.86% deacetylation was successfully prepared by microwave heating within 60 min, while a longer time of 180 min was required for the preparation of chitosan with the same deacetylation degree (74.47%) using the conventional heating method under the same heating rate. Even under the same temperature conditions, microwave technology can greatly reduce the reaction time by approximately 1/3, while the chitosan produced by microwaves can obtain relatively low molecular weight and viscosity. These results showed that microwaves may efficiently promote complete chemical reactions by the friction heating mechanism generated by molecular vibration beyond a rapid heating source, turning into a more efficient, energy-saving, and environmentally friendly method for the further use of rigid shrimp shells and highly crystalline crustacean materials. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Anemia affects every country in the world including Ethiopia. It costs the socio-economic developments due to its health impacts. This study was aimed to determine socio-demographic and dietary diversity and other factors associated with anemia among pregnant women in Kembata Tembaro Zone. Institution-based cross-sectional study design was employed. Data were collected from 423 pregnant women. Hemoglobin level was measured by Hemocue. Pretested interviewer-administered close-ended questionnaire was used to collect the data. Analysis was done using SPSS for windows version 20. Descriptive and multivariate logistic regression analysis was conducted. We found that overall prevalence of anemia was 18%. Less than half (43.3%) of the respondents visited the health centers for antenatal care follow-up at least once during their pregnancy time. Only 20.1% consumed more than five food preceding 24 hr. 59.3% of the respondents were taking iron supplements during data collection time. Anemia was significantly associated with the lowest wealth index, formal education, women's occupation, husband occupation, low dietary diversity, and inadequate intake of iron-rich foods, history of malaria infection, maternal age, and parity. Anemia was of mild public health concern in the study area. The uptake of antenatal care service for the recommended number of visits and iron folic acid supplementation and the diet diversity was low in the pregnant women. The prevalence of anemia was mild public health concern. The early and timely uptake of iron folic acid supplementation was poor. Dietary diversity and consumption of iron-rich foods was found to be low. Selleck 1-NM-PP1 Thus, community mobilization and health education to improve the uptake of the antenatal care services, increase micronutrient intake through food based and control of infections are recommended. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Seven commercial Chinese chrysanthemum tea products were classified by computer vision combined with machine learning algorithms. Without the need of building any specific hardware, the image acquisition was achieved in two computer vision approaches. In the first approach, a series of multivariate classification models were built after morphological feature extraction of the image. The best prediction accuracies when classifying flowering stages and tea types were respectively 90% and 63%. In comparison, the deep neural network was applied directly on the raw image, yielded 96% and 89% correct identifications when classifying flowering stage and tea type, respectively. The model can be applied for rapid and automatic quality determination of teas and other related foods. The result indicated that computer vision, especially when combined with deep learning or other machine learning techniques can be a convenient and versatile method in the evaluation of food quality. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.