Food & Beverage

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all related to processed food, food science and food regulation

Production of Alcohol by Yeast Isolated from Apple, Orange and Banana

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The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L.

Authors: 
Zahida Nasreen
Authors: 
Shaista Jabeen
Authors: 
Muafia Shafique
Authors: 
Shumaila Usman
Authors: 
Tehseen Yaseen
Authors: 
Ammara Yasmeen
Authors: 
Saima Nazir
Publisher: 
International Journal of Food and Nutrition Sciences
Year: 
2,014

Quality of Mangosteen Juice Colored with Mangosteen Pericarp

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This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and mangosteen pericarp, respectively. Mangosteen juice adjusted to 18º Brix and added with 0.2% mangosteen pericarp obtained the highest sensory scores of quality attributes for flavor, color and overall liking.

Authors: 
S Manurakchinakorn
Authors: 
Y Chainarong
Authors: 
C Sawatpadungkit
Publisher: 
International Food Research Journal
Year: 
2,016

Efecto de distintas alternativas de elaboración de vinos de la variedad Tannat sobre la extracción de compuestos fenólicos de la uva

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Authors: 
Sofía Traverso
Authors: 
Cecilia Baldi
Authors: 
Natalia Hernández
Authors: 
Guzmán Favre
Authors: 
Gustavo González-Neves
Publisher: 
Alimentos Hoy
Year: 
2,015

Optimization of Guava Juice and Powder Production

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Authors: 
Chetan A. Chopda
Authors: 
Diane M. Barrett
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,001

Residual Pectinesterase Activity in Dehydrated Onion and Garlic Products

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Authors: 
Elisabeth Garcia
Authors: 
Marisa Alviar-Agnew
Authors: 
Diane M. Barrett
Publisher: 
UC Davis Department of Food Science and Technology
Year: 
2,001

Cinética de secado de tiras de cladodios de Nopal (Opuntia ficus indica) en un secador convectivo de flujo transversal

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Authors: 
Felipe Díaz-Ayala
Authors: 
G. del Socorro Álvarez-García
Authors: 
Efraín Simá-Moo
Publisher: 
Agrociencia
Year: 
2,015

Cracking and Fruit Quality of Pomegranate (Punica granatum L.) As Affected by Pre-Harvest Sprays of Some Growth Regulators and Mineral Nutrients

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An experiment was carried out during 2011 and 2012 seasons to study the effect of foliar application by using some growth regulators (paclobutrazol at 300 ppm, gibberellic acid (GA3) at 80 ppmand NAA at 40 ppm) and mineral nutrients (3% Ca as calcium chloride (CaCl2), 0.3 % boron as boric acid and 0.3 % Zn as zinc sulphate (ZnSO4) after two and eight weeks from full bloom on yield, fruit cracking% and quality in pomegranate cultivar ‘Manfalouty’.

Authors: 
Hoda A. Khalil
Authors: 
Hoda S.H. Aly
Publisher: 
Journal of Horticultural Science & Ornamental Plants
Year: 
2,013

Quality Evaluation of Selected Plantain Varieties (Musa species) for Chips and as a Vegetable

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The present experiment was conducted to evaluate the best plantain varieties for chips and vegetable. Five plantain varieties; Cachaca, Saba, Kitawira, Niginu and Kibunga obtained from College of Agriculture and Veterinary Medicine (JUCAVM) were evaluated for their processing (vegetable and chips) and physical quality attributes. The experiment was carried out in the post harvest laboratory in 2014. To determine the chips quality, the fingers were peeled, sliced to a thickness of 2 mm and deep fat-fried in vegetable frying oil at initial temperature of 180°C for 4 min.

Authors: 
Betewulign Eshetu
Authors: 
Yetenayet Bekele Tola
Publisher: 
American Journal of Food Technology
Year: 
2,014

From niche to mainstream – Halal Goes Global

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The halal food sector is estimated to be a trillion-dollar global market, based on the preferences of an estimated 1.6 billion Muslims around the world.This publication is the first to provide an overview of the global halal food and beverage market. It contains trade data, outlines consumer trends, and explores how trade and investment support institutions (TISIs) can promote a national halal industry. It also shows avenues for collaboration between ITC and the Islamic Development Bank to help TISIs develop national potential in this fast-evolving market.

Authors: 
Abdalhamid Evans
Authors: 
Sadiq Syed
Publisher: 
International Trade Centre
Year: 
2,015

Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris L.) Lines

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Abstract: Canning quality of twenty nine new drought-tolerant bean lines from two grain types; large-seeded and small-seeded, was investigated. Bean seeds were soaked, blanched, canned in brine and stored for three weeks prior to evaluation. Mex-142, the popular canning variety, was used as a control. The traits studied were Hydration Coefficient (HC), Washed Drained Weight (WDWT), Percentage Washed Drained Weight (PWDWT), firmness, splits, clumping, size, shape and uniformity.

Authors: 
A.O. Warsame
Authors: 
P.M. Kimani
Publisher: 
American Journal of Food Technology
Year: 
2,014
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