Functional Foods, Nutraceutical, Nutrients

Caracterización fisicoquímica de la grasa de las semillas del fruto de copoazú

Con el fin de establecer las similitudes entre la grasa de Copoazú y la manteca de cacao para su aprovechamiento industrial se realizaron pruebas fisicoquímicas a ocho accesiones provenientes del Departamento del Caquetá; además de caracterizar morfológicamente...
Liliana Moreno
Angélica Sandoval
Jennifer Criollo
Dagoberto Criollo
Revista Alimentos Hoy

Agro-industrial utilization of cactus pear

Cactus pear (Opuntia spp.) makes a valuable contribution to the food security and nutrition of people throughout the world wherever water is scarce. The plant is highly versatile and, in addition to feeding people, it is widely used for livestock feed, burned as fuel and used to protect the...
Carmen Sáenz
Horst Berger
Armida Rodríguez-Félix
Ljubica Galletti
Joel Corrales García
Elena Sepúlveda
María Teresa Varnero
Víctor García de Cortázar
Roberto Cuevas García
Enrique Arias
Candelario Mondragón
Inocencio Higuera
Cadmo Rosell
FAO

Phytochemicals and antioxidant properties of different parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah, Malaysia

This study was conducted to determine the total phenolic (TPC) and total flavonoid content (TFC) as well as the antioxidant activity of 50% ethanolic extracts from different parts of Camellia sinensis (shoot, young and matured leaves). Comparison was also made between black (fermented) and green (...
M. N. Nor Qhairul Izzreen
A. B. Mohd Fadzelly
International Food Research Journal

Proximate Composition, Amino Acids and Vitamins Profile of Pleurotus citrinopileatus Singer: An Indigenous Mushroom in Kenya

  There are many species of indigenous mushrooms in Kenya which form part of the traditional food system but whose nutritional and cultivation studies have not been completely determined and hence under utilized. The indigenous P. citrinopileatus was collected from Kakamega forest in Western...
Fredrick Musieba
Sheila Okoth
Richard K. Mibey
Stella Wanjiku
Knight Moraa
American Journal of Food Technology

Total phenolic and flavonoid contents, and in vitro antihypertension activity of purified extract of Indonesian cashew leaves (Anacardium occidentale L.)

Cashew tree (family Anacardiaceae) grows widely in many areas of the Southeast Asia countries including Indonesia. Its fruit and nut are used for food, whereas its leaf is one of the traditional antihypertensive medicine in Indonesia. Hypertension affects many people around the world especially in...
Agung Endro Nugroho
Abdul Malik
Suwidjiyo Pramono
International Food Research Journal

Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars

Banana (Musa spp.) is one of the world's most important crops cultivated in tropical and subtropical regions of the world. Banana is a major source of macro-elements, especially potassium, and contains health-beneficial ingredients such as resistant starch, total dietary fibers, rapidly...
Tonna A. Anyasi
Afam I. O. Jideani
Godwin R. A. Mchau
Comprehensive Reviews in Food Science and Food Safety

Potencial de recuperación de aceite a partir de pulpa de asaí (Euterpe olerácea Mart.) producido en el pacífico colombiano

La palmera de asaí, (Euterpe oleracea) es una palmera nativa del norte de Sudamérica, que actualmente se aprovecha en el pacifico colombiano para la producción de palmito, sin embargo se reconoce también por su nutritivo fruto. El objetivo de este estudio fue determinar...
Ligia Inés Rodríguez
Lorena Hasbleidy Ramírez
Revista Alimentos Hoy, Asociación Colombiana de Ciencia y Tecnología de Alimentos

The Case for Anthocyanin Consumption to Promote Human Health: A Review

Anthocyanins belong to the flavonoid group of polyphenolic compounds, which are responsible for the red and blue colors of plant organs such as fruits, flowers, and leaves. Due to their frequent presence in plants, particularly berry fruits, vegetables, and grapes, they are key components of the...
Elisa Pojer
Fulvio Mattivi
Dan Johnson
Creina S. Stockley
Comprehensive Reviews in Food Science and Food Safety

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

 A few decades ago Amaranthus was rediscovered as a most promising plant genus that may provide high-quality protein, unsaturated oil, and various other valuable constituents. Since then research has focused on various Amaranthus spp. and has been rapidly expanding, and a large number of...
Petras R. Venskutonis
Paulius Kraujalis
Comprehensive Reviews in Food Science and Food Safety

Development and Nutritional Impact of Ready to Serve (RTS) Juice from Selected Edible Resources Including Indigenous Fruits and Vegetables of Indian Origin

  The aim of the research work is to formulate a nutritional juice to fulfil the nutritional requirements of human being through cost effective manner. Thus, the developmental strategy is to produce a nutritional health drink with natural preservatives as an alternative to chemically prepared...
S. Bhama
T. Karthikeyan
T. Ramesh
S. Gopinathan
American Journal of Food Technology