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

Effect of Processing Parameters on Quality Attributes of Fried Banana Chips

  Chips are the most popular variety of snacks and they are consumed round the year by people of all age groups. A central composite face cantered design was applied to determine the effects of chips thickness (mm), frying temperature (°C) and frying time (min) on moisture...
S. A. Wani
V. Sharma
P. Kumar
International Food Research Journal

Physicochemical Properties and Applications of Date Seed and Its Oil

  The date (Phoenix dactylifera L.) is an important agricultural crop in most of the Middle East countries and it is a staple food for millions of people in this part of the world. Date seeds, also called pits, kernels, stones or pips, are a waste product of date processing and...
A. Golshan Tafti
N. Solaimani Dahdivan
S.A. Yasini Ardakani
International Food Research Journal

Importancia y Propiedades Fisicoquímicas de la Rosa mosqueta (R. canina, R, rubiginosa): Una Revisión

  Los consumidores cada día exigen productos en sus dietas que no solo aporten los nutrientes requeridos para una vida sana, sino que además son de preferencia aquellos que puedan complementar con propiedades benéficas para la salud. En las últimas décadas...
T. Espinoza
E. Valencia
R. Quevedo
O. Díaz
Scientia Agropecuaria

Potential for Sweet Potato (Ipomoea batatas (L.) Lam.) Single Crosses to Improve Ethanol Production

  The sweet potato (Ipomoea batatas (L.) Lam.) is an important agroenergy source for producing ethanol, which is mainly made from renewable sources through the conversion of mono- and disaccharides (sugarcane, beet, corn, wheat, sweet potato, cassava, etc.). The aim of this research was...
Aline Torquato-Tavares
Ildon Rodrigues-do Nascimento
Irais Dolores Pascual-Reyes
Wesley Rosa-de Santana
Márcio Antônio da Silveira
Revista Chapingo Serie Horticultura

Revalorización de Subproductos del Vino como Contribución a la Industria Alimentaria y al Desarrollo Sostenible

  En la industria vinícola por cada litro de vino producido se obtienen aproximadamente 13 litros de residuos, subproductos que generan impacto ambiental. Por lo anterior, el objetivo de este estudio fue extraer los compuestos fenólicos presentes en el bagazo de uva (...
Diana Chaves
Steven Terranova
Patricia Chaparro3
Revista Alimentos Hoy

Validación de la Metodología Analítica para Determinar la Cuantificación de Taninos en la Pepa de Palta (Persea americana Miller var. Hass) por Cromatografía Líquida de Alta Presión

  En el presente trabajo de investigación intitulado Validación de una metodología analítica para determinar Taninos (Catequina) en pepa de palta (Persea americana Miller var. Hass) por cromatografía liquida de alta resolución” (HPLC), tiene por...
Victor Castro
Noé Costilla
Agroindustrial Science

Recent Advances on Edible Films Based on Fruits and Vegetables—A Review

  Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum-derived polymers have been widely used for this purpose, the rising concern with their nonrenewable and/or nonbiodegradable nature paves the route for...
Caio G. Otoni
Roberto J. Avena-Bustillo
Henriette M. C. Azeredo
Marcos V. Lorevice
M´arcia R. Moura
Luiz H. C. Mattoso
Tara H. McHugh
Comprehensive Reviews in Food Science and Food Safety

Valorization of Apple Pomace by Extraction of Valuable Compounds

  Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely...
Camila A. Perussello
Zhihang Zhang
Antonio Marzocchella
Brijesh K. Tiwari
Comprehensive Reviews in Food Science and Food Safety

Enhancement the Stability, Quality and Functional Properties of Rapeseed Oil by Mixing with Non-conventional Oils

  Objective: The main target of this study was to raise stability, quality and functional properties of rapeseed oil by mixing with non-conventional oils, namely apricot kernels, grape seed, tomato seed and wheat germ containing high levels of phytonutrients. Methodology:...
Adel G. Abdel-Razek
Minar M.M. Hassanein
Magdalena Rudzinska
Katarzyna Ratusz
Aleksander Siger
American Journal of Food Technology

Influence of Reduced Phenolics and Simmondsins Contents on Protein Quality of Defatted Jojoba Meal

  Objective: The objectives of this study were to reduce the toxic compounds and polyphenolic compounds in jojoba meal by (1) One solvent with one concentration (100%) and different techniques, (2) Different solvents and different concentrations with the same technique and (3) Illustrate its...
Suzanne M. Wagdy
F.S. Taha
Salma S. Omar
American Journal of Food Technology