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

Occupational Health and Safety in a Meat Processing Industry

  The meat processing industries pose a high risk to workers due to accidents and minor injuries during work operation. The environment is also deteriorated due to waste water discharge and improper solid waste disposal. In order to study these conditions, environmental monitoring of different...
Almas Hamid
Syeda Amber Fatima
Zirwa Khalid
World Journal of Dairy & Food Sciences

Dairy Farming and its Economic Importance in Ethiopia: A Review

  Ethiopia has a large livestock population, a relatively favorable climate for improved, high yielding dairy cattle breeds and regions with less animal disease-stress that make the country to have a substantial potential for dairy development. Taking this in to account, this paper is prepared...
Tadesse Mihret
Fentahun Mitku
Tadesse Guadu
World Journal of Dairy & Food Sciences

Nutritional and Therapeutic Perspectives of Flaxseed (Linum usitatissimum): A Review

  Flaxseed (Linum usitatissimum) is an oilseed that used in industrial and natural health products. It is used as a food material, animal feed and for decoration purposes. After harvesting, the seeds are often used as animal feed, ground up for fertilizer or even discarded in spite of having...
Noha M. Almoraie
World Journal of Dairy & Food Sciences

El consumo de cacao en Venezuela y en el mundo desde una perspectiva sostenible (1960-2014)

  Con origen probable en la cuenca amazónica, el consumo del eobroma cacao L. se difundió rápidamente al resto de América, de Europa y del mundo. A partir de estadísticas oficiales y otras fuentes bibliográficas y hemerográficas, el objetivo de...
María Liliana Quintero R.
José Daniel Anido R.
Antonio Azuaje
Agroalimentaria

Pinto Beans (Phaseolus vulgaris L.) as a Functional Food: Implications on Human Health

  Most foods are considered functional in terms of providing nutrients and energy to sustain daily life, but dietary systems that are capable of preventing or remediating a stressed or diseased state are classified as functional foods. Dry beans (Phaseolus vulgaris L.) contain high levels...
Cristiane R. S. Câmara
Carlos A. Urrea
Vicki Schlegel
Agriculture

Evolução da coloração de frutos e geleias de amora-preta ao longo do período de armazenamento

  Dentre os compostos antioxidantes presentes nas frutas vermelhas destaca-se a antocianina, que é responsável pela coloração vermelha-arroxeada dos frutos. Este pigmento é facilmente degradado ao longo do período de armazenamento e devido ao...
Angela Vacaro de Souza
Marcos Ribeiro da Silva Vieira
Rogério Lopes Vieites
Revista Iberoamericana de Tecnología Postcosecha

Propiedades nutrimentales del camote (Ipomoea batatas L.) y sus beneficios en la salud humana

  El camote es un vegetal de interés en la actualidad, debido a que es considerado un alimento funcional por su composición nutrimental y bajos costos de producción en el país. Sus aplicaciones en la industria a nivel mundial son cada vez mayores, siendo utilizado...
Adria Renee Vidal
Alejandra Linaloe Zaucedo-Zuñiga
Margarita de Lorena Ramos-García
Revista Iberoamericana de Tecnología Postcosecha

Food Packaging: A Comprehensive Review and Future Trends

  Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high-quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent...
Jia‐Wei Han
Luis Ruiz‐Garcia
Jian‐Ping Qian
Xin‐Ting Yang
Comprehensive Reviews in Food Science and Food Safety

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

  The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait...
Ahsan Hameed
Syed Ammar Hussain
Muhammad Umair Ijaz
Samee Ullah
Imran Pasha
Hafiz Ansar Rasul Suleria
Comprehensive Reviews in Food Science and Food Safety

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

  Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in...
Qiong‐Qiong Yang
Ren‐You Gan
Ying‐Ying Ge
Dan Zhang
Harold Corke
Comprehensive Reviews in Food Science and Food Safety