Alimentos y Bebidas - Tecnología de Procesos, Ingredientes, Alimentos Funcionales

From niche to mainstream – Halal Goes Global

The halal food sector is estimated to be a trillion-dollar global market, based on the preferences of an estimated 1.6 billion Muslims around the world.This publication is the first to provide an overview of the global halal food and beverage market. It contains trade data, outlines consumer trends...
Abdalhamid Evans
Sadiq Syed
International Trade Centre

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

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...
A.O. Warsame
P.M. Kimani
American Journal of Food Technology

Application of Light-Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

Abstract Light-emitting diodes (LEDs) possess unique properties that are highly suitable for several operations in the food industry. Such properties include low radiant heat emissions; high emissions of monochromatic light; electrical, luminous, and photon efficiency; long life expectancy,...
Craig D'Souza
Hyun-Gyun Yuk
Gek Hoon Khoo
Weibiao Zhou
Comprehensive Reviews in Food Science and Food Safety

Sulfuroso en la Elaboración de Vinos. Alternativas

La adición del comúnmente llamado simplemente "sulfuroso" o "anhidro sulfuroso" durante la elaboración de vinos parece hoy en día indispensable debido a sus propiedades. Tradicionalmente el sulfuroso se ha utilizado para proteger el vino mediante el...
Raúl F. Guerrero Hidalgo
Emma Cantos Villar
Belén Puertas García
Víctor Ortiz Somovilla
Junta de Andalucía

CODEX Directrices sobre Etiquetado Nutricional

  Finalidad de las Directrices Velar por que el etiquetado nutricional: facilite al consumidor datos sobre los alimentos, para que pueda elegir su alimentación con discernimiento; proporcione un medio eficaz para indicar en la etiqueta datos sobre el contenido de nutrientes del...
FAO/OMS
FAO/OMS

CODEX Guidelines on Nutrition Labelling

  Purpose of the Guidelines To ensure that nutrition labelling is effective: in providing the consumer with information about a food so that a wise choice of food can be made; in providing a means for conveying information of the nutrient content of a food on the label; in...
FAO/WHO
FAO/WHO

Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and...
Ali Bouzari,
Dirk Holstege
Diane M. Barrett
Journal of Agricultural and Food Chemistry

Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

Minerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and...
Ali Bouzari
Dirk Holstege
Diane M. Barrett
Journal of Agricultural and Food Chemistry

Predictive Microbiology Coupled with Gas (O2/CO2) Transfer in Food/Packaging Systems: How to Develop an Efficient Decision Support Tool for Food Packaging Dimensioning

Coupling gas transfer with predictive microbiology is essential to rationally design modified atmosphere packaging (MAP) strategies to ensure and guarantee food safety. Nowadays, these strategies are generally empirically built and over-sized since packaging material with high barrier properties...
Estelle Chaix
Olivier Couvert
Carole Guillaume
Nathalie Gontard
Valerie Guillard
Comprehensive Reviews in Food Science and Food Safety

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

La lúcuma, originaria de los valles interandinos del Perú, Ecuador, Colombia y Chile se caracteriza por ser un cultivo permanente, es empleada en la elaboración de una diversidad de productos como bebidas, pasteles, galletas, budines y tortas. Sus características...
Stiben Arteaga
Carlos Flores
Jorge Jara
Ciro Guevara
Agroindustrial Science, Universidad Nacional de Trujillo