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

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

Reducción de pérdida de calidad de melón (Cucumis melo) durante la congelación mediante aplicación previa de deshidratación osmótica

El propósito de este trabajo fue evaluar el efecto de un pre-tratamiento osmótico con dos niveles de humedad (85 y 75%) y el tiempo de almacenamiento sobre la pérdida de fase líquida (∆m), cambio de volumen (∆V) y luminosidad (L*) de cilindros de melón congelados...
Alejandra Bermúdez
Maritza Narváez
Martha I. Cadena
Alfredo Ayala Aponte
Revista Alimentos Hoy

Effect of process parameters on the effectiveness of osmotic dehydration of summer onion

The present study was carried out to investigate the effects of solution concentration, immersion time and temperature on the osmotic dehydration (OD) of summer onion. OD was done using sucrose, salt and combined (sucrose-salt) solution. In this study three sucrose (40,50 and 60%), five salt (5,10...
M.M. Alam
M. N. Islam
M.N. Islam
International Food Research Journal

Concentrated solar drying of tomatoes

  Fruits and vegetables are an integral part of the human diet. Many developing countries such as Tanzania experience post-harvest losses of 40%, and there is little ability to preserve and store foods for off-season consumption due to expensive or unreliable energy and a lack of access to...
Blake Ringeisen
Diane M. Barrett
Pieter Stroeve
Energy for Sustainable Development

Labelling of Natural Products: The United States Market

Exporters of natural products from developing countries do not always have easy access to guidance and information on how to meet key market requirements. Labelling products correctly is an essential requirement to sell natural products in the United States of America consumer market. The type of...
International Trade Centre
International Trade Centre

Estudio de Mercado Mermeladas, Jaleas y Compotas en EE.UU

  Lo que en Chile se conoce como industria de mermeladas, en EE.UU se define como de confituras, la que considera 3 categorías: mermeladas, jaleas y compotas (jam, jelly and preserves). La mermelada es preparada en base a la cocción de trozos frutas a las que se han incorporado...
Oficina Comercial de Chile en Washington D.C, EE.UU- ProChile

Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips

  Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. The aim of this work was to determine the effect of some pretreatments on moisture, vitamin...
G. Abdulla
Gehan A. El-Shourbagy
Mahmoud Z. Sitohy
American Journal of Food Technology

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