Food & Beverage - Process Technology, Ingredients, Functional Foods, Food Safety

Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and...
Ali Bouzari,
Dirk Holstege
Diane M. Barrett
Journal of Agricultural and Food Chemistry

Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

Minerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and...
Ali Bouzari
Dirk Holstege
Diane M. Barrett
Journal of Agricultural and Food Chemistry

Predictive Microbiology Coupled with Gas (O2/CO2) Transfer in Food/Packaging Systems: How to Develop an Efficient Decision Support Tool for Food Packaging Dimensioning

Coupling gas transfer with predictive microbiology is essential to rationally design modified atmosphere packaging (MAP) strategies to ensure and guarantee food safety. Nowadays, these strategies are generally empirically built and over-sized since packaging material with high barrier properties...
Estelle Chaix
Olivier Couvert
Carole Guillaume
Nathalie Gontard
Valerie Guillard
Comprehensive Reviews in Food Science and Food Safety

Harina de lúcuma (Pouteria obovata) obtenida por método combinado aire caliente y microondas

La lúcuma, originaria de los valles interandinos del Perú, Ecuador, Colombia y Chile se caracteriza por ser un cultivo permanente, es empleada en la elaboración de una diversidad de productos como bebidas, pasteles, galletas, budines y tortas. Sus características...
Stiben Arteaga
Carlos Flores
Jorge Jara
Ciro Guevara
Agroindustrial Science, Universidad Nacional de Trujillo

Jams, Jellies, and Other Fruit Spreads

Jams, jellies, preserves, conserves, marmalades, and butters are all gelled or thickened fruit products. Most are cooked and preserved with sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and...
LuAnn Duncan
Beth Gaydos
Sharron Coplin
Pat Shenberger
Lydia Medeiros
The Ohio State University

Efecto de la concentración de albedo y sacarosa sobre las características fisicoquímicas, reológicas y aceptabilidad general en cremogenado de granadilla (Passiflora ligularis)

El presente trabajo de investigación tuvo como objetivo evaluar el efecto de la concentración de sacarosa y albedo sobre las propiedades fisicoquímicas, reológicas y aceptación general de un cremogenado de granadilla (Passiflora ligularis), y determinar los...
Julio Aguilar
Mario Espinoza
Jhonatan Cabanillas
Elvia Gómez
Luder Valverde
Diego Benavides
Agroindustrial Science, Universidad Nacional de Trujillo

Potenciación de la capacidad antioxidante mediante interacción sinergista entre bioactivos de frutas nativas colombianas

Los componentes activos de frutas nativas Colombianas fueron obtenidos a través de procesos de extracción en medios hidroalcohólicos y micro encapsulados en goma arábiga a través del secado por atomización.Las condiciones del proceso fueron optimizadas...
Jeanine Kathleen Peñaloza
Benjamin Alberto Rojano
Revista Alimentos Hoy

Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation

  Effects of processing pineapple-based must into wines by Anaerobic Fermentation (AnF) only instead of Aerobic and Anaerobic Fermentations (AAnFs) were investigated. Control musts were subjected to aerobic fermentation, AnF and clarification for 7, 83 and 30 days, respectively. Test musts...
C.O. Ibegbulem
P.C. Chikezie
C.O. Nweke
C.E. Nwanyanwu
D.C. Belonwu
American Journal of Food Technology

Photosynthetic and antioxidant performance are differentially affected by short-term nitrogen supply in highbush blueberry cultivars

Nitrogen (N) is an essential nutrient for photosynthesis and may influence phenolic compound synthesis in higher plants. The effect of different amounts of N (0 to 38 mM) provided on a short-term (4 d) basis on the photosynthetic and antioxidant performance of highbush blueberry cultivars (Legacy...
Erwin Yañez-Mansilla
Paula Cartes
Marjorie Reyes-Díaz
Alejandra Ribera-Fonseca
Miren Alberdi
Ciencia e Investigación Agraria

Optimización de humedad y textura en snacks de manzana, evaluando espesor y temperatura de secado

El objetivo de este trabajo fue optimizar el efecto de la temperatura del aire de secado y espesor sobre la humedad final y la textura de rodajas de manzana (Malus domestic) var. Granny Smith. Experimentalmente se trabajó empleando la metodología de superficie de respuesta, donde se...
Heiler Alva
Eduardo Bazán Cruz
Jorge Cabrera Sánchez
Kyara Huaccha
Shirley Rojas
Agroindustrial Science, Universidad Nacional de Trujillo