Procesamiento de Alimentos

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Todo relacionado a procesamiento de alimentos, ciencia de los alimentos e industria de alimentos

Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

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Autores: 
Ines Gharbi
Autores: 
Manel Issaoui
Autores: 
Sounira Mehri
Autores: 
Imed Cheraief
Autores: 
Samira Sifi
Autores: 
Mohammed Hammami
Editora: 
Scientific Research Publishing
Año: 
2,015

Production and Processing of Pinapple

3.5
Promedio: 3.5 (2 votos)
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Contents: 

1. Description of the plant

2. Soil and climate suitable for pineapple development

3. Preparation of the land

4. Planting 

5. Maintenance and phytosanitary protection

6. Financial information

7. Pineapple consumption and processing methods

8. Recipes

9. Additonal information

 

Autores: 
K. Edoh Adabe
Autores: 
Salama Hind
Autores: 
Abdou Maïga
Editora: 
Engineers Without Borders, Cameroon (ISF Cameroun) and The Technical Centre for Agricultural and Rural Cooperation (CTA
Año: 
2,016

Impact of Ripening Stage and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers

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Autores: 
Elizabeth Nakhungu Wafula
Autores: 
D.N. Sila
Autores: 
M.M. Wawire
Editora: 
African Journal of Food, Agriculture, Nutrition and Development
Año: 
2,015

Optimización Experimental del Proceso de Liofilización de Uchuva Adicionada con Componentes Activios por Impregnación al Vacío

5
Promedio: 5 (1 vote)
Su voto: Nada

 

Autores: 
Misael Cortés R.
Autores: 
Edgar Herrera H.
Autores: 
Eduardo Rodríguez S.
Editora: 
Vitae
Año: 
2,015

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

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Autores: 
A.A. Sobhy El Sohaimy
Autores: 
H. Mohamed El-Sheikh
Autores: 
M. Taha Refaay
Autores: 
A.M. Mohamed Zaytoun
Editora: 
American Journal of Food Technology
Año: 
2,016

Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review

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Autores: 
Daniel I. Onwude
Autores: 
Norhashila Hashim
Autores: 
Rimfiel B. Janius
Autores: 
Nazmi Mat Nawi
Autores: 
Khalina Abdan
Editora: 
Institute of Food Technologists
Año: 
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.

Autores: 
Jennylynd B. James
Autores: 
Tipvanna Ngarmsak
Editora: 
Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific
Año: 
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.

Autores: 
Zahida Nasreen
Autores: 
Shaista Jabeen
Autores: 
Muafia Shafique
Autores: 
Shumaila Usman
Autores: 
Tehseen Yaseen
Autores: 
Ammara Yasmeen
Autores: 
Saima Nazir
Editora: 
International Journal of Food and Nutrition Sciences
Año: 
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.

Autores: 
Gislaine Oliveira
Autores: 
Daiani Maria da Silva
Autores: 
Rosemary Gualberto Fonseca Alvarenga Pereira
Autores: 
Leandro Carlos Paiva
Autores: 
Guilherme Prado
Autores: 
Luís Roberto Batista
Editora: 
Food Control
Año: 
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.

Autores: 
S Manurakchinakorn
Autores: 
Y Chainarong
Autores: 
C Sawatpadungkit
Editora: 
International Food Research Journal
Año: 
2,016
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