Processing Technology

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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

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

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

Moisture Removal Characteristics of Thin Layer Rough Rice Under Sequenced Infrared Radiation Heating and Cooling

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Authors: 
Ragab Khir
Authors: 
Zhongli Pan
Authors: 
James F. Thompson
Authors: 
Adel S. El-Sayed
Authors: 
Bruce R. Hartsough
Authors: 
Mohamed S. El-Amir
Publisher: 
Journal of Food Processing and Preservation
Year: 
2,012

Feasibility of Simultaneous Rough Rice Drying and Disinfestations by Infrared Radiation Heating and Rice Milling Quality

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Authors: 
Zhongli Pan
Authors: 
Ragab Khir
Authors: 
Larry D. Godfrey
Authors: 
Richard Lewis
Authors: 
James F. Thompson
Authors: 
Adel Salim
Publisher: 
Journal of Food Engineering
Year: 
2,008

Cinética de secado de tiras de cladodios de Nopal (Opuntia ficus indica) en un secador convectivo de flujo transversal

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Authors: 
Felipe Díaz-Ayala
Authors: 
G. del Socorro Álvarez-García
Authors: 
Efraín Simá-Moo
Publisher: 
Agrociencia
Year: 
2,015

Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans

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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

Sulfuroso en la Elaboración de Vinos. Alternativas

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Authors: 
Raúl F. Guerrero Hidalgo
Authors: 
Emma Cantos Villar
Authors: 
Belén Puertas García
Authors: 
Víctor Ortiz Somovilla
Publisher: 
Junta de Andalucía
Year: 
2,015

Jams, Jellies, and Other Fruit Spreads

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Jams, jellies, preserves, conserves, marmalades, and butters are all gelled or thickened fruit products. Most are cooked and preserved with sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and the method of preparation.

Authors: 
LuAnn Duncan
Authors: 
Beth Gaydos
Authors: 
Sharron Coplin
Authors: 
Pat Shenberger
Authors: 
Lydia Medeiros
Publisher: 
The Ohio State University
Year: 
2,009
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