Procesamiento de Alimentos

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

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

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.

Autores: 
Eleni Kasapidou
Autores: 
Evangelia Sossidou
Autores: 
Paraskevi Mitlianga
Editora: 
Agriculture
Año: 
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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Autores: 
Sofía Traverso
Autores: 
Cecilia Baldi
Autores: 
Natalia Hernández
Autores: 
Guzmán Favre
Autores: 
Gustavo González-Neves
Editora: 
Alimentos Hoy
Año: 
2,015

Optimization of Guava Juice and Powder Production

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Autores: 
Chetan A. Chopda
Autores: 
Diane M. Barrett
Editora: 
UC Davis Department of Food Science and Technology
Año: 
2,001

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

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

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

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Autores: 
Zhongli Pan
Autores: 
Ragab Khir
Autores: 
Larry D. Godfrey
Autores: 
Richard Lewis
Autores: 
James F. Thompson
Autores: 
Adel Salim
Editora: 
Journal of Food Engineering
Año: 
2,008

Residual Pectinesterase Activity in Dehydrated Onion and Garlic Products

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Autores: 
Elisabeth Garcia
Autores: 
Marisa Alviar-Agnew
Autores: 
Diane M. Barrett
Editora: 
UC Davis Department of Food Science and Technology
Año: 
2,001
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