Food Ingredient

warning: Creating default object from empty value in /home/hortcals/public_html/drupal/sites/all/modules/i18n/i18ntaxonomy/i18ntaxonomy.pages.inc on line 34.
all related to natural food ingredients

CHANGES IN SOME BIOCHEMICAL QUALITIES DURING DRYING OF PULP PRE-CONDITIONED AND FERMENTED COCOA (THEOBROMA CACAO) BEANS

0
No votes yet
Your rating: None

Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans.

Authors: 
E.O. Afoakwa
Authors: 
J.E. Kongor
Authors: 
A.S. Budu
Authors: 
H. Mensah-Brown
Authors: 
J.F. Takrama
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2,015

Is Indian tea (chai) detrimental to dietary iron absorption?

0
No votes yet
Your rating: None

Indian tea preparation involves addition of milk to brewed black tea. It is a well-known fact that individually both tea polyphenols and milk proteins inhibit iron absorption by forming complexes with dietary iron, rendering it insoluble in the gut. However, when present in combination these dietary components could have an ambiguous effect of either increasing the available iron by binding each other or decreasing iron availability by showing additive inhibitory effect. Our objective was to investigate effect of milk addition to tea on iron bioavailability using in vitro digestion method.

Authors: 
S. Gaur
Authors: 
D. Miller
Publisher: 
International Food Research Journal
Year: 
2,015

Understanding Spices for Processing

0
No votes yet
Your rating: None

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

4
Average: 4 (1 vote)
Your rating: None

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

0
No votes yet
Your rating: None

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

Vanilla Post-harvest Operations

4.5
Average: 4.5 (2 votes)
Your rating: None

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

0
No votes yet
Your rating: None

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

0
No votes yet
Your rating: None

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

Palette of Our Palates: A Brief History of Food Coloring and Its Regulation

5
Average: 5 (1 vote)
Your rating: None

Authors: 
Adam Burrows
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,009

Scheme of obtaining β-carotene standard from pumpkin (Cucurbita moschata) flesh

0
No votes yet
Your rating: None

Authors: 
S. Norshazila
Authors: 
J. Irwandi
Authors: 
R. Othman
Authors: 
H. H. Yumi Zuhanis
Publisher: 
International Food Research Journal
Year: 
2,012
Syndicate content