Food Processing

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all related to food processing, food science and food industry

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

Effect of Harvesting in Different Ripening Stages on Olive (Olea europea) Oil Quality

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Authors: 
A.A. Sobhy El Sohaimy
Authors: 
H. Mohamed El-Sheikh
Authors: 
M. Taha Refaay
Authors: 
A.M. Mohamed Zaytoun
Publisher: 
American Journal of Food Technology
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

Processing of Fresh-Cut Tropical Fruits and Vegetables: A Technical Guide

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Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the region.

Authors: 
Jennylynd B. James
Authors: 
Tipvanna Ngarmsak
Publisher: 
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific
Year: 
2,010

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

Effect of Different Roasting Levels and Particle Sizes on Ochratoxin A Concentration in Coffee Beans

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Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of ochratoxin A in roasted and ground coffee. Coffee beans were artificially contaminated with Aspergillus ochraceus. The beans were roasted to three levels (light, medium and dark) and ground into three types (fine, medium and coarse) after an incubation period.

Authors: 
Gislaine Oliveira
Authors: 
Daiani Maria da Silva
Authors: 
Rosemary Gualberto Fonseca Alvarenga Pereira
Authors: 
Leandro Carlos Paiva
Authors: 
Guilherme Prado
Authors: 
Luís Roberto Batista
Publisher: 
Food Control
Year: 
2,013

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

Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality

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There are significant environmental, economic and social factors favoring the reutilization of fruit and vegetable processing co-products in farm animal nutrition. Current evidence shows that fruit and vegetable processing co-products can be effectively used in farm animal nutrition as functional feed ingredients for the production of food products of improved quality. These ingredients comply with consumer requests for the production of “clean,” “natural” and “eco/green” label food products.

Authors: 
Eleni Kasapidou
Authors: 
Evangelia Sossidou
Authors: 
Paraskevi Mitlianga
Publisher: 
Agriculture
Year: 
2,015

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
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