Alimentos y Bebidas - Tecnología de Procesos, Ingredientes, Alimentos Funcionales

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented...
Clemencia Chaves-López
Annalisa Serio
Carlos David Grande-Tovar
Raul Cuervo-Mulet
Johannes Delgado-Ospina
Antonello Paparella
Comprehensive Reviews in Food Science and Food Safety

Optimización de las condiciones de pectina a partir de cáscara de limón francés (Citrus medica) utilizando la metodología de superficie de respuesta

Huamachuco y sus valles vecinos produce cerca de 0,1 a 0,5 toneladas cáscara de limón francés verde (Citrus medica), cuyo jugo es utilizado en la actividad artesanal del teñido de telas y para la acidificación de bebidas refrescantes. El residuo principal de...
Roger Baltazar Flores
Denil Carbajal Mariños
Nilson Baca Rodríguez
Daniel Salvador Rodríguez
Agroindustrial Science, Universidad Nacional de Trujillo

Spain - Food and Agricultural Import Regulations and Standards

Spain is a member of the EU since 1986, and as a member of the European Union (EU), it follows all EU directives, regulations, and obligations where available. While EU Regulations are binding and directly applicable to the Member States, EU Directives have to be transposed into National law. EU...
Marta Guerrero
USDA GAIN

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. During the last 4 decades since the first species of Alicyclobacillus was isolated in 1967,...
Yue Tianli
Zhang Jiangbo
Yuan Yahong
Comprehensive Reviews in Food Science and Food Safety

Efecto de la temperatura y la concentración del jarabe de inmersión en la difusividad efectiva y aceptación sensorial en cubos de yacón (Smallanthus sonchifolius) osmodeshidratado

Se investigó el efecto sinérgico (fructo-oligosacárido y sacarosa) en distintas combinaciones de soluciones a concentraciones de 30, 35 y 40 °Brix; con temperaturas de 30, 40, y 50 °C sobre la humedad, ganancia de sólidos solubles y aceptabilidad general en t...
Alicia Gavidia
Rosa Carbajal
Lysbeth Reyna
Chueysi Hidalgo
Ciro Guevara
Julisa Cabellos
Julio Rojas
Agroindustrial Science, Universidad Nacional de Trujillo, Perú

Nutritional components and antioxidants of two species of guaje (Leucaena spp.): an underutilized traditional resource

The guaje (Leucaena spp.), a leguminous plant with edible seeds, is a traditional resource underutilized by Mesoamerican peoples. The nutritional and nutraceutical value of the guaje is unknown despite being consumed by rural people today in mainly central and southern Mexico. The aim of this...
Nallely Román-Cortés
María del Rosario García-Mateos
Ana María Castillo-González
Jaime Sahagún-Castellanos
Adelina Jiménez-Arellanes
Revista Chapingo Serie Horticultura

Componentes nutricionales y antioxidantes de dos especies de guaje (Leucaena spp.): un recurso ancestral subutilizado

El guaje (Leucaena spp.) es una planta de vaina y semillas comestibles, un recurso ancestral subutilizado por los pueblos mesoamericanos. El valor nutricional y nutracéutico del guaje se desconoce pese a su consumo vigente en las poblaciones rurales. El objetivo de este trabajo fue evaluar...
Nallely Román-Cortés
María del Rosario García-Mateos
Ana María Castillo-González
Jaime Sahagún-Castellanos
Adelina Jiménez-Arellanes
Revista Chapingo Serie Horticultura

Canning Green Chile

Because chiles are naturally low in acid, canning them requires special precautions that differ from those followed when canning high-acid fruits. Growth of micro-organisms particularly must be avoided. Some bacteria cause food spoilage, while others produce toxins that cause illness or death. For...
Nancy Flores
Mae Martha Johnson
Alice Jane Hendley
New Mexico State University

Control de calidad de conservas vegetales

En las industrias conserveras, desde la entrada de la materia prima hasta el producto final deben establecerse controles de calidad. De este modo, el RTS de Conservas Vegetales establece la obligatoriedad de que este tipo de industria cuente con un laboratorio y con el personal necesario para...
Vanesa Rodríguez Partida
Jesús Pérez Aparicio
M. Ángeles Toledano Medina
Junta de Andalucía

Understanding Spices for Processing

Spices are unique because they add both flavor and color to the food and effective in small quantities. Spices when added to foods contribute flavor, pungency and color, and contribute antioxidant, antimicrobial, pharmaceutical and nutritional properties. The indirect effects are salt reduction,...
E. V. Divakara Sastry
Ethiopian Journal of Applied Sciences and Technology