Alimentos Funcionales, Nutracéuticos, Nutrientes

The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink

  There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety of those foods is a major concern in food industry. Treatments used to ensure microbial...
R.M.U.S.K. Rathnayaka
American Journal of Food Technology

Evaluating Sweet Potato as an Intervention Food to Prevent Vitamin A Deficiency

  Vitamin A (VA) deficiency causes over 600000 deaths per year, mostly of young children or pregnant women. Populations prone to VA deficiency obtain about 82% of their VA from plant sources that are rich in pro-VA carotenoids such as beta-carotene. Orange-fleshed sweet potatoes (OFSP) are an...
Betty J. Burri
Comprehensive Reviews in Food Science and Food Safety

Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties

  Blueberry is one of the most popular fruits in North America and rich in anthocyanins. Its content in anthocyanins contributes to the health-beneficial effects of blueberry against several chronic diseases including cardiovascular disorders, neurodegenerative diseases, diabetes, and cancer....
Winny Routray
Valerie Orsat
Comprehensive Reviews in Food Science and Food Safety

Mineral and Proximate Composition of Cashew Apple (Anarcadium occidentale L.) Juice from Northern Savannah, Forest and Coastal Savannah Regions in Ghana

  In this study, variations in the mineral, phenol, tannin, vitamin C and sugar composition of cashew apple juice from three agro-ecological zones (Northern Savannah, Forest and Coastal Savannah) of Ghana were investigated. The mean proximate composition (mg/100 mL) was as follows: phenolics (...
S.T. Lowor
C.K. Agyente-Badu
American Journal of Food Technology

Aceite esencial de orégano: un potencial aditivo alimentario

  Se trabajó con aceite esencial obtenido por arrastre por vapor de Origanum x applii (criollo) y Origanum x majoricum (mendocino), cultivados en La Consulta, Mendoza, Argentina. Para evaluar su poder antioxidante y conservante en alimentos se determinó: rendimiento, polifenoles...
Claudia Amadio
Mónica Érika Zimmermann
Rosa Medina
Susana Miralles
Cora Dediol
Universidad Nacional de Cuyo, Argentina

USDA Database for the Flavonoid Content of Selected Foods, Release 3

  The database contains values for 500 food items for five subclasses of flavonoids: FLAVONOLS: Quercetin, Kaempferol, Myricetin, Isorhamnetin FLAVONES: Luteolin, Apigenin FLAVANONES: Hesperetin, Naringenin, Eriodictyol FLAVAN-3-OLS: (+)-Catechin, (+)-Gallocatechin, (-)-...
USDA Agricultural Research Service
USDA Agricultural Research Service

Extracto de semillas de vid (Vitis vinifera L.) con actividad antioxidante

  Los objetivos de este trabajo fueron comparar la eficiencia de diferentes solventes en la extracción de compuestos fenólicos a partir de las semillas de vid; evaluar la actividad antioxidante a través del poder reductor de los extractos obtenidos y analizar el proceso de...
Silvia Paladino
Carlos A. Zuritz
Universidad Nacional de Cuyo, Argentina

Características fisicoquímicas y propiedades funcionales de la biomasa residual de la fermentación alcohólica de tamarindo chino (Averrhoa carambola L.)

  Se evaluaron algunas características fisicoquímicas y propiedades funcionales de los residuos de la fermentación alcohólica del tamarindo chino (Averrhoa carambola L.), como posible fuente bioproteica de utilidad alimentaria. La pulpa de frutos maduros de...
Douglas R. Belén-Camacho
Carmen Cedeño
Isaac López
Mario José Moreno Álvarez
David García
Carlos Medina
INTERCIENCIA

Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)

  Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP were determined by UV/visible or fluorescence spectrophotometry and chromametry. The flesh of...
J. Yang
R.L. Gadi
American Journal of Food Technology

The US market for natural ingredients used in dietary supplements and cosmetics, with highlights on selected Andean products

  This Market Brief profiles the US market for natural ingredients that are used in the cosmetic and/or dietary supplement industries, respectively, with highlights on selected Andean natural ingredients that have potential for capturing a larger share of the US market. In this Market Brief,...
Josef A. Brinckmann
International Trade Centre