Food & Beverage

all related to processed food, food science and food regulation

Local Food Systems: Clarifying Current Research

5
Average: 5 (1 vote)
Your rating: None

 

Authors: 
Dara Bloom
Authors: 
Joanna Lelekacs
Authors: 
Rebecca Dunning
Publisher: 
NC Coorporative Extension
Year: 
2018

Elaboración de Conservas a Presión

0
No votes yet
Your rating: None

 

El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas.

Authors: 
Renee R. Boyer
Authors: 
Melissa Chase
Publisher: 
Virginia Cooperative Extension
Year: 
2016

Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder

0
No votes yet
Your rating: None

 

Authors: 
Manal A.M. Hassan
Authors: 
S.M. Hussein
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2018

Iceplant as Antioxidant/ Anticancer and Functional Food

0
No votes yet
Your rating: None

 

Authors: 
Rowida Y. Essa
Authors: 
E.M. Elsebaie
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2018

Peanut (Arachis hypogaea L.): A Prospective Legume Crop to Offer Multiple Health Benefits Under Changing Climate

5
Average: 5 (1 vote)
Your rating: None

 

Authors: 
Nudrat Aisha Akram
Authors: 
Fahad Shafiq
Authors: 
Muhammad Ashraf
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

5
Average: 5 (1 vote)
Your rating: None

 

Authors: 
Mohammed Wasim Siddiqui
Authors: 
Isabel Lara
Authors: 
Riadh Ilahy
Authors: 
Imen Tlili
Authors: 
Asgar Ali
Authors: 
Fozia Homa
Authors: 
Kamlesh Prasad
Authors: 
Vinayak Deshi
Authors: 
Marcello Salvatore Lenucci
Authors: 
Chafik Hdider
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

Efecto del proceso de malteado en la calidad y estabilidad de una bebida de quinua (Chenopodium quinoa Willd) y mango (Mangifera indica)

0
No votes yet
Your rating: None

 

Authors: 
Nidia Casas Forero
Authors: 
Yuri Natalia Salgado
Authors: 
Diana Cristina Moncayo
Authors: 
Sandra Patricia Cote
Publisher: 
Agroindustrial Science
Year: 
2016

Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours

0
No votes yet
Your rating: None

 

Authors: 
A. A. Olapade
Authors: 
O. A. Ogunade
Publisher: 
International Food Research Journal
Year: 
2014

Helado sabor a maracuyá (Passiflora edulis) de alta aceptabilidad y bajo contenido de grasa a base de plátano (Musa Paradisiaca L.) macho y stevia

5
Average: 5 (1 vote)
Your rating: None

 

Authors: 
Carlos Echeverría
Authors: 
Yong Benavides
Authors: 
Kevin Gonzalez
Authors: 
Raul Siche
Publisher: 
Agroindustrial Science
Year: 
2015

The Physico-Chemical Properties of Pomegranate Juice (Punica granatum L.) Extracted From Two Egyptian Varieties

0
No votes yet
Your rating: None

 

Authors: 
Ferial A. Ismail
Authors: 
Somia H. Abdelatif
Authors: 
Nehal R. Abd El-Mohsen
Authors: 
Shafika A. Zaki
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2014
Syndicate content