Alimentos y Bebidas - Tecnología de Procesos, Ingredientes, Alimentos Funcionales
New in Food & Beverage
Food Processing | Food Ingredients | Functional Foods | Packaging | Food Regulation | Food Safety
Occupational Health and Safety in a Meat Processing Industry
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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...
World Journal of Dairy & Food Sciences
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Dairy Farming and its Economic Importance in Ethiopia: A Review
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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...
World Journal of Dairy & Food Sciences
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Nutritional and Therapeutic Perspectives of Flaxseed (Linum usitatissimum): A Review
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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...
World Journal of Dairy & Food Sciences
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El consumo de cacao en Venezuela y en el mundo desde una perspectiva sostenible (1960-2014)
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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...
Agroalimentaria
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Pinto Beans (Phaseolus vulgaris L.) as a Functional Food: Implications on Human Health
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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...
Agriculture
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Evolução da coloração de frutos e geleias de amora-preta ao longo do período de armazenamento
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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...
Revista Iberoamericana de Tecnología Postcosecha
Blackberry | Brazil | Nutrients | Postharvest | Spanish | Packaging | Food & Beverage | Fresh Produce
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Propiedades nutrimentales del camote (Ipomoea batatas L.) y sus beneficios en la salud humana
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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...
Revista Iberoamericana de Tecnología Postcosecha
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Food Packaging: A Comprehensive Review and Future Trends
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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...
Comprehensive Reviews in Food Science and Food Safety
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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors
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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...
Comprehensive Reviews in Food Science and Food Safety
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Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition
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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...
Comprehensive Reviews in Food Science and Food Safety
Beans | China | English | Food Processing | Nutrients | Postharvest | Food & Beverage | Fresh Produce
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