Dried Food

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

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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

Harina de lúcuma (Pouteria obovata) obtenida por método combinado aire caliente y microondas

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Authors: 
Stiben Arteaga
Authors: 
Carlos Flores
Authors: 
Jorge Jara
Authors: 
Ciro Guevara
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,013

Optimización de humedad y textura en snacks de manzana, evaluando espesor y temperatura de secado

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Authors: 
Heiler Alva
Authors: 
Eduardo Bazán Cruz
Authors: 
Jorge Cabrera Sánchez
Authors: 
Kyara Huaccha
Authors: 
Shirley Rojas
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,013

Efecto de la temperatura y la concentración del jarabe de inmersión en la difusividad efectiva y aceptación sensorial en cubos de yacón (Smallanthus sonchifolius) osmodeshidratado

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Authors: 
Alicia Gavidia
Authors: 
Rosa Carbajal
Authors: 
Lysbeth Reyna
Authors: 
Chueysi Hidalgo
Authors: 
Ciro Guevara
Authors: 
Julisa Cabellos
Authors: 
Julio Rojas
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo, Perú
Year: 
2,013

Effect of process parameters on the effectiveness of osmotic dehydration of summer onion

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Authors: 
M.M. Alam
Authors: 
M. N. Islam
Authors: 
M.N. Islam
Publisher: 
International Food Research Journal
Year: 
2,013

Concentrated solar drying of tomatoes

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Authors: 
Blake Ringeisen
Authors: 
Diane M. Barrett
Authors: 
Pieter Stroeve
Publisher: 
Energy for Sustainable Development
Year: 
2,014

Optimización de las condiciones de deshidratación osmótica de espárrago (Asparragus officinalis) utilizando la metodología de superficie de respuesta

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Authors: 
David Torres Celis
Authors: 
Daniel Salvador Rodríguez
Authors: 
Roger Baltazar Flores
Authors: 
Raúl Siche
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo, Perú
Year: 
2,013

Organic Cultivation of Mangoes

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Authors: 
Franz Augstburger
Authors: 
Jörn Berger
Authors: 
Udo Censkowsky
Authors: 
Petra Heid
Authors: 
Joachim Milz
Authors: 
Christine Streit.
Publisher: 
Naturland e.V.
Year: 
2,001

Process Development for Spray Drying of Ber (Ziziphus jujube L.) Juice

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Authors: 
V.K. Singh
Authors: 
B.L. Mandhyan
Authors: 
Sheela Pandey
Authors: 
R.B. Singh
Publisher: 
American Journal of Food Technology
Year: 
2,013

Improvement of Efficiency and Environmental Impact of a Low-Cost Food Dehydrator

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Authors: 
Timothy J. Bowser
Authors: 
R. Scott Frazier
Authors: 
Raghavendra Rao Kakarala
Publisher: 
The Open Food Science Journal
Year: 
2,011
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