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

Flavonoid Profiles of Wild Grapes Native to Japan: Vitis coignetiae Pulliat and Vitis ficifolia Bunge var. ganebu Hatusima

  Flavonoids are a group of natural compounds in plants with versatile health benefits for humans. Grapes are a dietary source of flavonoids and the flavonoid components in grape berries can depend on the grape species and cultivar. In this experiment, proanthocyanidins, flavonols, and...
Shuji Shiozaki
Kazunori Murakami
Agricultural Sciences

Pressurized Liquid Extraction of Antioxidant Compounds from Green Tea

  Background and Objective: India is the second largest producer of green tea. The green tea is a major source of health promoting antioxidant group (catechins). The main aim of the present study was to extract green tea antioxidant rich extract by using pressurized extraction technique for...
Swapnil Ganesh Jaiswal
Satyanarayan Naik
American Journal of Food Technology

Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca

  Background and Objective: Acrylamide is formed in starchy foods as a result of thermal processing methods. Regular frying is a high temperature processing method in which food is submerged in hot oil while infrared (IR) frying works with reduced heating time, reduced quality losses, absence...
Omotosho Omolola Elizabeth
Sofowora Anuoluwapo
Omini Joy John
American Journal of Food Technology

Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves

  Background and Objective: Beet leaves (BL) constitute a currently wasted but highly nutritious resource. The aims of this study were to assess Argentineans consumer habits towards beet leaves (BL) to determine how information affects consumersʼ acceptability and to assess the impact of...
María Verónica Fernández
María Victoria Agüero
Rosa Juana Jagus
American Journal of Food Technology

Contenido de Aceite en Frutos de Selecciones de Aguacate (Persea americana) Criollo de Clima Tropical y Subtropical de Nayarit, México

  El trabajo se desarrolló sobre 65 selecciones de aguacate criollo de las zonas tropical y subtropical de Nayarit, con el objetivo de calificar el contenido de aceite y relacionarlo con el porcentaje de materia seca y del color de la pulpa del fruto, y de ubicar e identificar...
Raúl Medina Torres
Yadira Viviana Jaime Ruiz
Martha Elva Ibarra Estrada
Samuel Salazar García
Revista Venezolana de Ciencia y Tecnología de Alimentos

Content of Biogenic Elements and Fatty Acid Composition of Fenugreek Seeds Cultivated under Different Conditions

  Fenugreek (Trigonella foenum-graecum L.) is a medicinal plant that has been recognized for its numerous health benefits throughout the centuries. The species is a rich source of biogenic elements, and it has a favorable composition of fatty acids. This study evaluated...
Tomasz Bienkowski
Krystyna Zuk-Golaszewska
Joanna Kaliniewicz
Janusz Golaszewski
Chilean Journal of Agricultural Research

Influencia de la Materia Prima para La Elaboración de Jugo Manzana en La Síntesis de Polifenoloxidasa Y Compuestos de Sabor

  Gran parte de la producción de manzana en México ( 30%) se emplea para la producción de jugos y néctares. En el jugo elaborado a base de manzana, el sabor y el color son parámetros de calidad importantes, los cuales son afectados durante...
Yazmín Arleth Guillén Ramos
Mirna Villegas Pérez
Guadalupe Isela Olivas Orozco
Loreto Robles Hernández
Ana Cecilia González Franco
Abelardo Núñez Barrios
Nora Aideé Salas Salazar
Interciencia

Functional and Pasting Characteristics of Modified Water Yam Flour (Diocorea alata)

  Autoclaving-cooling treatment was introduced in order to produce the physically modified water yam flour. Water yam (Dioscorea alata) tuber of three varieties (purple, yellow, and white) were autoclaved-cooled (3 cycles) prior to the determination of their functional and ...
R. Rosida
Harijono
T. Estiasih
E. Sriwahyuni
International Food Research Journal

Effect of Fermentation on Physicochemical and Antinutritional Factors of Complementary Foods from Millet, Sorghum, Pumpkin and Amaranth Seed Flours

  In this study, effect of natural fermentation using different fermentation time (0-36 h) on physicochemical and functional properties as well as  antinutritional factors on complementary foods formulated from pumpkin seeds, amaranth, finger millet and sorghum grains was ...
J.E. Simwaka
M.V.M. Chamba
Z. Huiming
K.G. Masamba
Y. Luo
International Food Research Journal

Dietary Fiber and Total Phenolic Content of Selected Raw and Cooked Beans and Its Combinations

  Beans are distinctive among a diverse and broad class of legumes. Certain health products claimed their products are high in dietary fibers and total phenolic content (TPC) because they applied bean combinations. This study aimed to determine the dietary fibers and TPC of raw...
C. X. Tan
A. Azrina
International Food Research Journal