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

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

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

High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

In the last 2 decades high-pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf-life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit...
Snehasis Chakraborty
Neelima Kaushik
P. Srinivasa Rao
H. N. Mishra
Comprehensive Reviews in Food Science and Food Safety

A Self-Assessment Workbook for Producers of Apples, Juice and Cider

As a food producer, you can make important contributions to a safe food supply by following good practices in producing and processing apples. Outbreaks of food-borne illness from fresh fruits and vegetables, and unpasteurized cider have steadily increased in recent years (7,10,15). New guidelines...
G. Baird Wireman
D. Granatstein
E. Kirby
E. Adams
Washington State University Cooperative Extension