Ingredientes de Alimentos, Colores Naturales, Saborizantes, Hierbas y Especias

Understanding Spices for Processing

Spices are unique because they add both flavor and color to the food and effective in small quantities. Spices when added to foods contribute flavor, pungency and color, and contribute antioxidant, antimicrobial, pharmaceutical and nutritional properties. The indirect effects are salt reduction,...
E. V. Divakara Sastry
Ethiopian Journal of Applied Sciences and Technology

Caracterización fisicoquímica de la grasa de las semillas del fruto de copoazú

Con el fin de establecer las similitudes entre la grasa de Copoazú y la manteca de cacao para su aprovechamiento industrial se realizaron pruebas fisicoquímicas a ocho accesiones provenientes del Departamento del Caquetá; además de caracterizar morfológicamente...
Liliana Moreno
Angélica Sandoval
Jennifer Criollo
Dagoberto Criollo
Revista Alimentos Hoy

Desarrollo y caracterización de un producto libre de gluten a base de harinas de maíz, arroz y quinua

Se desarrolló un producto (galletas) libre de gluten a base de una harina compuesta de maíz, arroz y quinua. Se obtuvieron las harinas de maíz y quinua por molienda y se adicionó harina de arroz comercial. Se determinó la granulometría de las harinas y se...
Karen Ortega Guerrero
Diana Carolina Hernández Duque
Harold Acosta Zuleta
Revista Alimentos Hoy

Vanilla Post-harvest Operations

Vanilla (Vanilla planifolia A.) is a major natural flavor widely used in many industries as food, beverages, sodas, pharmaceutics, cosmetics tobacco and traditional crafts. Vanilla beans originated in Mexico, and in some Central American countries as Costa Rica and Honduras. However, today vanilla...
Javier De La Cruz Medina
Guadalupe C. Rodriguez Jiménes
Hugo S. García
Thelma Lucía Rosado Zarrabal
Miguel Ángel García Alvarado
Víctor José Robles Olvera

Antioxidant properties and color of Hibiscus sabdariffa extracts

Liquid extracts of dried Roselle (Hibiscus sabdariffa) calyces obtained using ethanol:water (50:50 and 70:30%, v/v), water, ethanol:1.5 N HCl (85:25%, v/v), and ethanol (96%) to evaluate selected antioxidant characteristics (phenolic compounds and antioxidant capacity), color parameters (L, a, and...
Claudia Salazar-González
Fidel T. Vergara-Balderas
Ana E. Ortega-Regules
José Á. Guerrero-Beltrán
Ciencia e Investigación Agraria

Stability of Essential Oils: A Review

In recent years, consumers have developed an ever-increasing interest in natural products as alternatives for artificial additives or pharmacologically relevant agents. Among them, essential oils have gained great popularity in the food, cosmetic, as well as the pharmaceutical industries....
Claudia Turek
Florian C. Stintzing
Comprehensive Reviews in Food Science and Food Safety

Palette of Our Palates: A Brief History of Food Coloring and Its Regulation

Food color additives are vital to how we taste and perceive food, yet they generally remain mysterious to the public. This article examines food color additives from historical and regulatory perspectives. First, it uses recent examples to illustrate the importance of colors to our enjoyment of...
Adam Burrows
Comprehensive Reviews in Food Science and Food Safety

Scheme of obtaining β-carotene standard from pumpkin (Cucurbita moschata) flesh

Characterization and quantification of carotenoid compound is complicated, costly and timeconsuming. The accuracy and reliability of the data depend solely on the standard and to High Performance Liquid Chromatography (HPLC) analysis but the major constraint is to acquire and to maintain the pure...
S. Norshazila
J. Irwandi
R. Othman
H. H. Yumi Zuhanis
International Food Research Journal

Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn

The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics (DPPH-radical scavenging capacity) and color of purple corn (Zea mays) seeds. The factors studied were: extraction system (methanol, 100%, 80%, 60%, 40, 20% v/v) using...
Fernando Ramos-Escudero
María L. González-Miret
Agustín García-Asuero
Universidad de Antioquia, Medellín, Colombia

Pigments content, other compounds and antioxidant capacity in 12 cactus pear cultivars (Opuntia spp.) from México

The cactus pear (Opuntia spp.) is a phytogenetic resource of Mexico of high nutritious value whose native cultivars had not been previously characterized. The aim of this work was to study the content of some chemical compounds and the antioxidant potential in 12 pear cultivars, namely, Cristalina...
Inés Figueroa-Cares
María T. Martínez-Damián
Enrique Rodríguez-Pérez
María T. Colinas-León
Salvador Valle-Guadarrama
Sweetia Ramírez-Ramírez
Clemente Gallegos-Vázquez