Procesamiento de Alimentos

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

Canning Quality of New Drought-Tolerant Dry Bean (Phaseolus vulgaris L.) Lines

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Abstract: Canning quality of twenty nine new drought-tolerant bean lines from two grain types; large-seeded and small-seeded, was investigated. Bean seeds were soaked, blanched, canned in brine and stored for three weeks prior to evaluation. Mex-142, the popular canning variety, was used as a control. The traits studied were Hydration Coefficient (HC), Washed Drained Weight (WDWT), Percentage Washed Drained Weight (PWDWT), firmness, splits, clumping, size, shape and uniformity.

Autores: 
A.O. Warsame
Autores: 
P.M. Kimani
Editora: 
American Journal of Food Technology
Año: 
2,014

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.

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

Sulfuroso en la Elaboración de Vinos. Alternativas

3.5
Promedio: 3.5 (2 votos)
Su voto: Nada

Autores: 
Raúl F. Guerrero Hidalgo
Autores: 
Emma Cantos Villar
Autores: 
Belén Puertas García
Autores: 
Víctor Ortiz Somovilla
Editora: 
Junta de Andalucía
Año: 
2,015

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

4
Promedio: 4 (1 vote)
Su voto: Nada

Autores: 
Stiben Arteaga
Autores: 
Carlos Flores
Autores: 
Jorge Jara
Autores: 
Ciro Guevara
Editora: 
Agroindustrial Science, Universidad Nacional de Trujillo
Año: 
2,013

Jams, Jellies, and Other Fruit Spreads

4.666665
Promedio: 4.7 (3 votos)
Su voto: Nada

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.

Autores: 
LuAnn Duncan
Autores: 
Beth Gaydos
Autores: 
Sharron Coplin
Autores: 
Pat Shenberger
Autores: 
Lydia Medeiros
Editora: 
The Ohio State University
Año: 
2,009

Efecto de la concentración de albedo y sacarosa sobre las características fisicoquímicas, reológicas y aceptabilidad general en cremogenado de granadilla (Passiflora ligularis)

4.625
Promedio: 4.6 (8 votos)
Su voto: Nada

Autores: 
Julio Aguilar
Autores: 
Mario Espinoza
Autores: 
Jhonatan Cabanillas
Autores: 
Elvia Gómez
Autores: 
Luder Valverde
Autores: 
Diego Benavides
Editora: 
Agroindustrial Science, Universidad Nacional de Trujillo
Año: 
2,014

Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation

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Autores: 
C.O. Ibegbulem
Autores: 
P.C. Chikezie
Autores: 
C.O. Nweke
Autores: 
C.E. Nwanyanwu
Autores: 
D.C. Belonwu
Editora: 
American Journal of Food Technology
Año: 
2,014

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

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Autores: 
Heiler Alva
Autores: 
Eduardo Bazán Cruz
Autores: 
Jorge Cabrera Sánchez
Autores: 
Kyara Huaccha
Autores: 
Shirley Rojas
Editora: 
Agroindustrial Science, Universidad Nacional de Trujillo
Año: 
2,013

Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality

3
Promedio: 3 (1 vote)
Su voto: Nada

 

Autores: 
S.M. Aleid
Autores: 
A.M. Elansari
Autores: 
Tang Zhen-Xing
Autores: 
S.A. Almaiman
Editora: 
American Journal of Food Technology
Año: 
2,014

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

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

Autores: 
Clemencia Chaves-López
Autores: 
Annalisa Serio
Autores: 
Carlos David Grande-Tovar
Autores: 
Raul Cuervo-Mulet
Autores: 
Johannes Delgado-Ospina
Autores: 
Antonello Paparella
Editora: 
Comprehensive Reviews in Food Science and Food Safety
Año: 
2,014
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