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

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

A Guidance Document on the Best Practices in Food Traceability

Several regulatory agencies around the world are involved in rulemaking to improve the traceability of foods. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge. A review of the current regulations and best...
Jianrong Zhang
Tejas Bhatt
Comprehensive Reviews in Food Science and Food Safety

Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality

  The effects of frozen storage time and packing type on physical and chemical quality of dates were assessed. Collected Sukkary and Khalas dates grown in Saudi Arabia, were subjected to storage at -18°C in a frozen storage room. Data of fruit quality were collected at harvest, after 3, 6...
S.M. Aleid
A.M. Elansari
Tang Zhen-Xing
S.A. Almaiman
American Journal of Food Technology

Sistemas de gestión de calidad en el sector agroalimentario

Índice Buenas Prácticas de Manufactura (BPM) Introducción Incumbencias técnicas de las Buenas Prácticas de Manufactura Materias primas Establecimientos Personal Higiene en la elaboración Almacenamiento y transporte...
Paula Feldman,, Ing. Agr. , Téc. Quim. , Ing. Agr. , Ing. Agr.
Marcela Melero
Claudia Teisaire
Arnaldo Nonzioli
Cecilia Santín
Juan Manuel Alderete
Javier Clausse
Ricardo Ferrario
Bernardo Gulielmetti
Gustavo Novas
Margarita Henriquez
Laura Dominguez
Ministro de Agricultura, Ganadería y Pesca Argentina

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