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

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

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

Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes

  Tomato (Solanum lycopersiconL.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in...
Mohammed Wasim Siddiqui
Isabel Lara
Riadh Ilahy
Imen Tlili
Asgar Ali
Fozia Homa
Kamlesh Prasad
Vinayak Deshi
Marcello Salvatore Lenucci
Chafik Hdider
Comprehensive Reviews in Food Science and Food Safety

Local Food Systems: Clarifying Current Research

  There is one consistent response to questions about the research behind the benefits of local food systems: it depends. This is due, in part, to the fact that there is no single definition for “local” food. Therefore, none of the benefits of local food systems is ...
Dara Bloom
Joanna Lelekacs
Rebecca Dunning
NC Coorporative Extension

Elaboración de Conservas a Presión

  El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (...
Renee R. Boyer
Melissa Chase
Virginia Cooperative Extension

Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder

  Grapefruit is considered a fruit of good nutritional value provide us with many useful nutrients and has many benefits in the food processing. Also the grapefruit peels contain innumerable nutrients and used in the making of jam and desserts. The current study aimed to utilize the whole...
Manal A.M. Hassan
S.M. Hussein
World Journal of Dairy & Food Sciences