Procesamiento de Alimentos, Alimentos Deshidratados, Congelados, Jugos y Bebidas

Preparing and Canning Jams and Jellies

Guide for small batch canning preparation of jams and jellies. Content: Making jelly without added pectin Extracting juices and making jelly Making jam without added pectin Making jams and jellies with added pectin Pear-apple jam Strawberry-rhubarb jelly...
USDA
USDA Complete Guide to Home Canning

Preparación de aceitunas

Dada su larga historia, la aceituna se ha adaptado a las diversas costumbres de los países que privilegiarion su consumo. Así, su preparación difiere en cada zona, pudiendo ser considerada fiel reflejo de la identidad de cada cultura. Por tradición, España es...
Francisco Tapia C.
Veronica Arancibia A.
INIA Chile

Vegetable blanching: how long is too long?

Typical blanch times and temperatures might be about 190° to 212°F for 1 to 10 minutes. One of the main reasons to blanch is to deactivate enzymes, natural compounds  which aid or initiate undesirable changes in vegetable color, texture, and flavor. If processor did not blanch...
Diane M. Barrett
American Vegetable Grower

Polyphenols-Potential Food Improvement Factor

The aim of the research was to analyse the antioxidative properties of plant extracts; green tea (GTE) and rosemary (RE) ethanol extracts and comparison with other commonly used antioxidants. Lipid substrate consisted of three forms: bulk, on cellulose matrix and emulsified sunflower oil TAG. The...
A. Gramza-Michalowska
J. Korczak
American Journal of Food Technology

Preparing and Canning Fermented Foods and Pickled Vegetables

Guide for small batch canning preparation of fermented foods and pickled vegetables. Content: Fermented foods Cucumber Pickles Other Vegetable Pickles Pickled Vegetable Relishes Pickled Foods for Special Diets
USDA
USDA Complete Guide to Home Canning

Obtención de aceites esenciales y pectinas a partir de subproductos de jugos cítricos

Los aceites esenciales y pectinas se obtienen de los subproductos de la extracción de los jugos de mandarina, naranja, toronja y pomelo. Para la extracción de los aceites esenciales se emplea la técnica de hidrodestilación asistida por radiación de microondas....
Jennifer P. Rojas Ll.
Aidé Perea V.
Elena E. Stashenko
Universidad de Antioquia, Medellín, Colombia

Conservación y Acondicionamiento de las Raíces Frescas

La yuca se utiliza cada vez más en la alimentación humana y en otros campos; por ello, valdría la pena transferir varias tecnologías de poscosecha con tal que se solucione el rápido deterioro que sufren las raíces después de la cosecha. Este...
Teresa Sánchez
Lisímaco Alonso
Clayuca

Development of Stable Restructured Mango Gel

Restructured mango gel was prepared by alginate texturization of mango pulp using sodium alginate, glucono-δ-lactone and calcium hydrogen orthophosphate. The requisite quantities of the chemical additives were mixed, added together to the neutralized mango pulp in a mixer and allowed to set...
D.K. Das Gupta
N. Roopa
R.K. Leela
American Journal of Food Technology

Selecting, Preparing, and Canning Vegetables and Vegetable Products

Guide for small batch canning preparation of vegetables and vegetable products. Content: Asparagus—spears or pieces Beans or peas—shelled, dried Beans, baked Beans, dry, with tomato or molasses sauce Beans, fresh lima—shelled Beans, snap and Italian...
USDA
USDA Complete Guide to Home Canning

Influence of storage conditions on freeze-dried apple fortified with vitamin E

The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days; package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and texture of freeze-dried apple fortified with vitamin E, using matrix engineering as a...
Misael Cortés R.
Amparo Chiralt B.
Héctor Suarez M.
Universidad de Antioquia, Medellín, Colombia