Alimentos Deshidratados

Cassava: Production and Processing

0
Sin votos aún
Su voto: Nada

 

Contents:

1. Description of the plant
2. Cassava production
3. Cassava harvesting
4. Storing cassava
5. Some food products based on cassava leaves
6. Cassava processing
7. Socio-economic indicators
8. Additional information

Autores: 
Justin Kouakou
Autores: 
Samuel Nanga Nanga
Autores: 
Catherine Plagne-Ismail
Autores: 
Aman Mazalo Pali
Autores: 
Kukom Edoh Ognakossan
Editora: 
Pro-Agro
Año: 
2016

Packaging of Agricultural Products

0
Sin votos aún
Su voto: Nada

 

This booklet is intended to be a practical manual that describes methods and materials that can be used by small-scale producers in developing countries to package agricultural products. It covers foods that are grown and/or processed on farms and then transported to wholesale markets or processors, or in some cases to retailers for sales to customers. 

Autores: 
Peter Fellows
Editora: 
Agromisa , CTA
Año: 
2011

Secado Solar, Valor Agregado para Pequeños Productores de Oregano en el Alto Valle de Río Negro, Argentina

0
Sin votos aún
Su voto: Nada

 

Autores: 
Claudia Moreno
Autores: 
Hugo Curzel
Autores: 
Mariconda Laura
Autores: 
Biec Marisa
Editora: 
Revista Iberoamericana de Tecnología Postcosecha
Año: 
2008

Drying Characteristics of Loquat Slices Using Different Dehydration Methods by Comparative Evaluation

0
Sin votos aún
Su voto: Nada

 

Autores: 
F. Samia El-Safy
Editora: 
World Journal of Dairy & Food Sciences
Año: 
2014

Efecto de la Osmodeshidratación Sobre el Contenido de Antocianinas y Capacidad de Rehidratación de Arándanos (Vaccinium corymbosum L.) Liofilizados

0
Sin votos aún
Su voto: Nada

 

Autores: 
Hubert Arteaga
Autores: 
Mario Espinoza
Autores: 
Julio Aguilar
Autores: 
Elvia Gómez
Autores: 
Jhonatan Cabanillas
Autores: 
Miguel Santa Cruz
Editora: 
Escuela de Ingeniería Agroindustrial
Año: 
2015

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

0
Sin votos aún
Su voto: Nada

 

Autores: 
Sim´eon Bourdoux
Autores: 
Dan Li
Autores: 
Andreja Rajkovic
Autores: 
Frank Devlieghere
Autores: 
Mieke Uyttendaele
Editora: 
Institute of Food Technologists

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

0
Sin votos aún
Su voto: Nada

 

Autores: 
Elizabeth Nakhungu Wafula
Autores: 
D.N. Sila
Autores: 
M.M. Wawire
Editora: 
African Journal of Food, Agriculture, Nutrition and Development
Año: 
2015

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

0
Sin votos aún
Su voto: Nada

 

Autores: 
Daniel I. Onwude
Autores: 
Norhashila Hashim
Autores: 
Rimfiel B. Janius
Autores: 
Nazmi Mat Nawi
Autores: 
Khalina Abdan
Editora: 
Institute of Food Technologists
Año: 
2016

Effect of Different Roasting Levels and Particle Sizes on Ochratoxin A Concentration in Coffee Beans

0
Sin votos aún
Su voto: Nada

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: 
2013
Distribuir contenido