Food Ingredient

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all related to natural food ingredients

Bread with Flour Obtained From Green Banana with its Peel as Partial Substitute for Wheat Flour: Physical, Chemical and Microbiological Characteristics and Acceptance

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Authors: 
A.A.B Gomes
Authors: 
M.E. Ferreira
Authors: 
T.C. Pimentel
Publisher: 
International Food Research Journal
Year: 
2,016

Selenized Garlic: A Future Prospect or Already a Current Functional Food?

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Authors: 
Leticia B. Escudero
Authors: 
Romina P. Monasterio
Authors: 
Víctor M. Lipinski
Authors: 
María Flavia Filippini
Authors: 
Rodolfo G. Wuilloud
Publisher: 
Revista de la Facultad de Ciencias Agrarias
Year: 
2,012

Development of High Protein and Sugar-Free Cookies Fortified with Pea (Pisum sativum L.) Flour, Soya Bean (Glycine max L.) Flour and Oat (Avena sativa L.) Flakes

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Authors: 
T. Amin
Authors: 
A. Bashir
Authors: 
B.N. Dar
Authors: 
H.R. Naik
Publisher: 
International Food Research Journal
Year: 
2,016

Secado Solar, Valor Agregado para Pequeños Productores de Oregano en el Alto Valle de Río Negro, Argentina

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Authors: 
Claudia Moreno
Authors: 
Hugo Curzel
Authors: 
Mariconda Laura
Authors: 
Biec Marisa
Publisher: 
Revista Iberoamericana de Tecnología Postcosecha
Year: 
2,008

Optimización por Diseño de Mezclas de la Aceptabilidad de una Galleta Enriquecida con Quinua (Chenopodium quinoa), Soya (Glycine max) y Cacao (Theobroma cacao L.)

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Authors: 
Lía Velásquez
Authors: 
Victor Aredo
Authors: 
Yesica Caipo
Authors: 
Eduardo Paredes
Publisher: 
Escuela de Ingeniería Agroindustrial
Year: 
2,014

Plantain, Banana and Wheat Flour Composites in Bread Making: Prospects for Industrial Application

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Authors: 
Tajudeen Adeniji
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2,015

Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies

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           The aims of the present work were to study the composition of almond and pistachio juices processing by-products and their use in cookies formulation. These by-products have relatively high carbohydrate, protein, fat, calcium and magnesium contents.

Authors: 
Assaâd Sila
Authors: 
Nadia Bayar
Authors: 
Imen Ghazala
Authors: 
Nadhem Sayari
Authors: 
Ellouz-Chaabouni S
Authors: 
Ali Bougatef
Authors: 
Ellouz-Ghorbel R
Publisher: 
Journal of Food Processing & Technology
Year: 
2,016

Process Development for Maximum Lycopene Production from Selected Fruit Waste and its Antioxidant and Antiradical Activity

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            Lycopene, one of the most widely used carotenoid is an efficient antioxidant and singlet oxygen quencher. Increasing demand of lycopene in the nutraceutical and drug industry has directed the researchers to produce lycopene with cost effective methods in large scale to meet the growing demand. Thermal processing liberates this carotenoid from complexes with proteins and thus increases its bioaccessibilty.

Authors: 
Parveen Jamal
Authors: 
Iqrah Akbar
Authors: 
Yumi Z
Authors: 
Irwandi J
Publisher: 
Journal of Food Processing & Technology
Year: 
2,016

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

Understanding Spices for Processing

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Authors: 
E. V. Divakara Sastry
Publisher: 
Ethiopian Journal of Applied Sciences and Technology
Year: 
2,013
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