Tecnología de Procesos

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

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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

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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: 
2015

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

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Promedio: 5 (1 vote)
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Autores: 
Misael Cortés R.
Autores: 
Edgar Herrera H.
Autores: 
Eduardo Rodríguez S.
Editora: 
Vitae
Año: 
2015

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: 
2016

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.

Autores: 
Assaâd Sila
Autores: 
Nadia Bayar
Autores: 
Imen Ghazala
Autores: 
Nadhem Sayari
Autores: 
Ellouz-Chaabouni S
Autores: 
Ali Bougatef
Autores: 
Ellouz-Ghorbel R
Editora: 
Journal of Food Processing & Technology
Año: 
2016

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.

Autores: 
Parveen Jamal
Autores: 
Iqrah Akbar
Autores: 
Yumi Z
Autores: 
Irwandi J
Editora: 
Journal of Food Processing & Technology
Año: 
2016

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: 
2014

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: 
2015

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: 
2012

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: 
2008
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