Food & Beverage

all related to processed food, food science and food regulation

El consumo de cacao en Venezuela y en el mundo desde una perspectiva sostenible (1960-2014)

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Authors: 
María Liliana Quintero R.
Authors: 
José Daniel Anido R.
Authors: 
Antonio Azuaje
Publisher: 
Agroalimentaria
Year: 
2017

Pinto Beans (Phaseolus vulgaris L.) as a Functional Food: Implications on Human Health

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Authors: 
Cristiane R. S. Câmara
Authors: 
Carlos A. Urrea
Authors: 
Vicki Schlegel
Publisher: 
Agriculture
Year: 
2013

Evolução da coloração de frutos e geleias de amora-preta ao longo do período de armazenamento

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Authors: 
Angela Vacaro de Souza
Authors: 
Marcos Ribeiro da Silva Vieira
Authors: 
Rogério Lopes Vieites
Publisher: 
Revista Iberoamericana de Tecnología Postcosecha
Year: 
2018

Propiedades nutrimentales del camote (Ipomoea batatas L.) y sus beneficios en la salud humana

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Authors: 
Adria Renee Vidal
Authors: 
Alejandra Linaloe Zaucedo-Zuñiga
Authors: 
Margarita de Lorena Ramos-García
Publisher: 
Revista Iberoamericana de Tecnología Postcosecha
Year: 
2018

Food Packaging: A Comprehensive Review and Future Trends

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Authors: 
Jia‐Wei Han
Authors: 
Luis Ruiz‐Garcia
Authors: 
Jian‐Ping Qian
Authors: 
Xin‐Ting Yang
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

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Authors: 
Ahsan Hameed
Authors: 
Syed Ammar Hussain
Authors: 
Muhammad Umair Ijaz
Authors: 
Samee Ullah
Authors: 
Imran Pasha
Authors: 
Hafiz Ansar Rasul Suleria
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

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Authors: 
Qiong‐Qiong Yang
Authors: 
Ren‐You Gan
Authors: 
Ying‐Ying Ge
Authors: 
Dan Zhang
Authors: 
Harold Corke
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

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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

Local Food Systems: Clarifying Current Research

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

Elaboración de Conservas a Presión

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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
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