Food & Beverage

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all related to processed food, food science and food regulation

Production and Processing of Pinapple

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Contents: 

1. Description of the plant

2. Soil and climate suitable for pineapple development

3. Preparation of the land

4. Planting 

5. Maintenance and phytosanitary protection

6. Financial information

7. Pineapple consumption and processing methods

8. Recipes

9. Additonal information

 

Authors: 
K. Edoh Adabe
Authors: 
Salama Hind
Authors: 
Abdou Maïga
Publisher: 
Engineers Without Borders, Cameroon (ISF Cameroun) and The Technical Centre for Agricultural and Rural Cooperation (CTA
Year: 
2,016

Impact of Ripening Stage and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers

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Authors: 
Elizabeth Nakhungu Wafula
Authors: 
D.N. Sila
Authors: 
M.M. Wawire
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2,015

Optimización Experimental del Proceso de Liofilización de Uchuva Adicionada con Componentes Activios por Impregnación al Vacío

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Authors: 
Misael Cortés R.
Authors: 
Edgar Herrera H.
Authors: 
Eduardo Rodríguez S.
Publisher: 
Vitae
Year: 
2,015

Microbial Safety of Wood in Contact with Food: A Review

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Authors: 
Florence Aviat
Authors: 
Christian Gerhards
Authors: 
Jos´e-juan Rodriguez-Jerez
Authors: 
Val´erie Michel
Authors: 
Isabelle Le Bayon
Authors: 
Rached Ismail
Authors: 
Michel Federighi
Publisher: 
Institute of Food Technologists
Year: 
2,016

Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review

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Authors: 
Daniel I. Onwude
Authors: 
Norhashila Hashim
Authors: 
Rimfiel B. Janius
Authors: 
Nazmi Mat Nawi
Authors: 
Khalina Abdan
Publisher: 
Institute of Food Technologists
Year: 
2,016

Efecto del Empaque en la Calidad Poscosecha de Frutos de Semeruco (Malpighia emarginata DC)

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Authors: 
Terán Yanira
Authors: 
D’AubeterreRamón
Authors: 
Godoy Yajaira
Authors: 
Márquez Antonio
Authors: 
Petit Deysi
Authors: 
Rojas Belinda
Authors: 
Mujica Yelitza
Publisher: 
Revista Iberoamericana de Tecnología Postcosecha
Year: 
2,015

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
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