Food Ingredient

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all related to natural food ingredients

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

Caracterización fisicoquímica de la grasa de las semillas del fruto de copoazú

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Authors: 
Liliana Moreno
Authors: 
Angélica Sandoval
Authors: 
Jennifer Criollo
Authors: 
Dagoberto Criollo
Publisher: 
Revista Alimentos Hoy
Year: 
2,013

Desarrollo y caracterización de un producto libre de gluten a base de harinas de maíz, arroz y quinua

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Authors: 
Karen Ortega Guerrero
Authors: 
Diana Carolina Hernández Duque
Authors: 
Harold Acosta Zuleta
Publisher: 
Revista Alimentos Hoy
Year: 
2,013

Vanilla Post-harvest Operations

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Authors: 
Javier De La Cruz Medina
Authors: 
Guadalupe C. Rodriguez Jiménes
Authors: 
Hugo S. García
Authors: 
Thelma Lucía Rosado Zarrabal
Authors: 
Miguel Ángel García Alvarado
Authors: 
Víctor José Robles Olvera
Publisher: 
FAO
Year: 
2,009

Antioxidant properties and color of Hibiscus sabdariffa extracts

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Authors: 
Claudia Salazar-González
Authors: 
Fidel T. Vergara-Balderas
Authors: 
Ana E. Ortega-Regules
Authors: 
José Á. Guerrero-Beltrán
Publisher: 
Ciencia e Investigación Agraria
Year: 
2,012

Stability of Essential Oils: A Review

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Authors: 
Claudia Turek
Authors: 
Florian C. Stintzing
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,013
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